Eating Plant-Based in Mexico
We just returned from a lovely and restorative trip to Mexico. Trying to maintain a healthy plant-predominant diet can be challenging when traveling. Blessedly, that was not the case on this trip. This week, we ate some of the most delicious plant-centered food of our lives. We came home feeling healthy, rejuvinated, and inspired to try to re-create some of these amazing Mexican dishes. This post is to show that it is possible to travel, to eat amazing food, and to stay committed to your healthy eating goals. Here is a sampling of our plant-based Mexican foodie adventure.
After watching the sunrise each morning from our jungle paradise, we started our days with incredible tropical fruits, strong black coffee and tea, and occasional champagne. It was a vacation, after all!
Avocado toast is often a safe bet for a plant-based breakfasts, but theirs was like nothing I’d ever had before. The chef replaced their usual burrata with almond ricotta for me. It was then topped with cherry tomatoes, beautiful fresh greens and herbs, and pine nuts. It was incredible!
We also loved the breakfast mushroom enchiladas with spicy chipotle sauce, vegan ricotta, and slivered radishes.
We burned these off with long walks through the jungle. I had never been to Mexico before, and I was so impressed by the lush foliage, the beautiful birds, the mischievous coatimundi, and the kindness of the people. It was quiet, soothing, and exactly what we both needed.
When traveling, I have found that if I explain that I only eat plants (and that I don’t eat dairy or eggs), most chefs are more than willing to make something filled with veggies for me. As it was Mexico, I was served a variety of fabulous plant-based tacos. Cauliflower, mushrooms, and squash featured heavily as fillings. All were delicious! I particularly loved these Napa cabbage tacos stuffed with chayote squash, kimchi, and peanuts. I’ve never had anything like these before. They were so good!
For one special lunch, I asked the chef to just surprise me with something plant-based. I was served this incredible oyster mushroom medley on guacamole, with fresh pico de gallo, peach habanero salsa, and warm homemade blue corn tortillas. It was unbelievably delicious!
Our dinners always started with tasty nibbles, like these delicious bites filled with fresh micro greens and vegan cilantro crema. Of course, no dinner in Mexico would be complete without tortillas and fabulous salsas.
For our first dinner, I had roasted cauliflower with coconut amandine, creamy cashew nuts, dry chili salsa, Brussels sprouts, and a saffron emulsion. It was delicious and so pretty!
This honeydew gazpacho with heirloom tomatoes, salcorina, roasted onion puree, dill and peppermint was also amazing. We loved it so much that we had it at multiple meals. I have never before had salcorina. It is a crisp and salty sea veggie that grows in shallow water along the shore. It perfectly complemented the sweet honeydew and bright herbs.
The first recipe I hope to recreate is this amazing mushroom birria. Birria is a traditional stew from the state of Jalisco in which goat or lamb is slow cooked with spices like cumin and adobo chilis. This birria was made entirely from mushrooms, and we both adored it. I hope to have a recipe for you to try soon. It was unbelievably good.
We also loved these plant-based tamales with squash blossoms and poblanos.
But, my very favorite dish of the trip was this artichoke heart and corn ceviche with avocado and cilantro vinaigrette. I have no idea what else was in that magic green sauce, but it was unbelievably delicious. I would love to have pried the recipe from the chef, but no luck. On our next trip, we hope to take a cooking class, and I will report back.
Finally, there was this beauty of a mango sorbet. It was as simple and splendid as it looks.
Overall, we had a wonderful adventure filled with amazing plant-centered culinary experiences. It is totally possible to travel as a whole-food, plant-based eater, and to still eat absolutely scrumptious and healthy food. With a kind request, a willingness to let the chef have leeway in what they prepare, and an enthusiasm for what is served, you can truly have a delicious plant-based voyage.
I am already dreaming about our next adventure.
Wishing you all happy travels and delicious eating!
🌱💕