Journalist, writer, artist and guide to fellow artists. She has published texts in newspapers and magazines in Mexico, the United States and Spain. She writes children’s tales, short stories, essays
and poetry. She provides guidance to emerging artists on how to consciously develop their voice and how to communicate their work. Ana Luisa also teaches art and writing. In 2023 she published her first book of culinary essays in Spain, Mejor oler a mar (published by Col & Col). In 2024 her first book of children's tales will be published by the Chilean publishing house, Planeta Sostenible. She is also a chef, migrant and widow.

Mejor oler a mar: Apuntes sobre la descolonización del estómago
Through eight essays, eight recipes and a short story, Ana Luisa takes us on a round-trip journey, just like the one our ingredients and those closest to us have travelled, from Spain to Mexico, from Mexico to Spain and back again. These are essential essays on culinary cultural appropriation that highlight that colonisation is not only a historical concept, but one that remains intact today, moulding our society.