After a making a radical committment to change her diet following a breast cancer diagnosis in 2006, Cal State East Bay Professor Luz Calvo and her partner, Catrona Ruida Esquibel, a professor at San Francisco State, began rediscovering their ancestral food and unraveling the American notion of what Mexican cuisine represents. Rather than refried beans and carnitas, Calvo and Esquibel are emphasizing the fresh vegetables and whole foods that are the true heritage of indigenous Mexican recipes. In addition to curriculum that reflects those lessons in Calvo's ethnic studies classes at Cal State East Bay, the pair co-authored "Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing" in 2015. The book was featured in Cal State East Bay news, and now, Calstate.edu is sharing favorite recipes straight from Calvo and Esquibel's mouth-watering cookbook here.