We were lucky to catch up with Tania Cantu recently and have shared our conversation below.

Alright, Tania thanks for taking the time to share your stories and insights with us today. Let’s start with the story of your mission. What should we know?

Tania Cantu is the founder of a mission-driven plant-based meal prep company which is to transform the health of our Latino community—one plate at a time. It is not just preparing food, it’s about preparing awareness. I grew up surrounded by traditional Latino dishes and family members facing serious health issues. At 14, I started listening to my body and discovered that food could be both dangerous or healing. Today, I share plant-based meals inspired by culture and powered by compassion. I’ve served customers of all races, showing that health has no borders—and flavor doesn’t have to be sacrificed for wellness. My purpose is to show that eating plant-based is not just healthy, it’s a powerful act of self-love and cultural transformation. If I can do it, you CanTu.

Tania, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

About Me & My Brand:

Hi! People know me as “The Plant Based Mexican”, and everything I share blends culture, wellness, and purpose. I’m originally from Monterrey, Mexico, and I’m based in Dallas, Texas. My journey into this industry started from a very personal place: I grew up with asthma, lactose intolerance, and surrounded by family members struggling with & dying from serious health issues like heart disease and diabetes. Food was always at the center of our lives—both the joy and the pain. That led me to take control of my health as a teenager, and eventually, it transformed into a passion to help others do the same.

What started as a way to heal my body became a movement. Today, I not only offer plant-based meal prep inspired by traditional Mexican dishes, created with ingredients that nourish, energize, and bring people together but I have a community of amazing people who trust my lifestyle. I serve clients of all backgrounds—many of whom are not vegan but are curious, health-conscious, or simply want to feel better without giving up flavor.

What sets my brand apart is the cultural connection and the community-first approach. I don’t just sell food—I offer transformation. I educate through social media, share easy recipes, host experiences like hikes + healthy meals, and encourage others to see that living healthy isn’t boring or bland. I’ve even inspired non-vegans to say “I didn’t miss the meat”—and that makes me very proud every single time.

I believe in meeting people where they are, making health accessible, and breaking stereotypes about what plant-based eating looks like—especially in the Latino community. I want potential clients and followers to know that I’m here to walk with them, not ahead of them. My motto is: If Tania Can, You Cantu.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

What’s helped me build my reputation is being real, consistent, and culturally connected. I don’t just cook—I tell stories through my food. I share my journey, the “why” behind my plant-based lifestyle, and I meet people where they are. I’ve built trust by sharing my progress through social media and being transparent about my health struggles and showing others—that healthy living is possible without giving up flavor or tradition.

I also stay active in my community, online and offline, from hosting wellness events to partnering with local gyms, yoga studios, and organizations. People see that this isn’t just a business—it’s a movement. My consistency, authenticity, and ability to make healthy food fun and relatable have made the difference.

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

One big lesson I had to unlearn was the idea that eating meat with every single meal was normal or necessary. I grew up in Monterrey, Mexico—literally the land of cabrito (baby goat) and carne asada. Meat wasn’t just a food, it is part of our identity. I ate everything from grilled meats to dishes like fritada, goat’s blood as soup. I used to think I had a “balanced” diet just because I ate a variety of foods, even if most of it was being a carnivore.

But I had to unlearn that mindset when I started facing painful problems and realized that tradition doesn’t always equal nourishment. It was tough thinking about it, because food is emotional and cultural—but shifting to a plant-based lifestyle helped me truly understand what balanced, intentional eating looks like. And now, I get to honor my roots while creating a healthier future.

Contact Info:

• Instagram: https://www.instagram.com/plantbasedmexican
• Facebook: https://www.facebook.com/plantbasedmexican
• Youtube: https://www.youtube.com/plantbasedmexican
• Other: Tiktok: https://www.tiktok.com/plantbasedmexican

Image Credits

Gerardo Mandujano, YouTube Creators and myself