fruits, vegetables and herbs shape Mexican Gastronomy, culture and identity.

For many Mexicans, meat is rarely on the menu. Even though the Spanish introduced livestock, the diet of Mexico’s indigenous people remained close to the earth. 

From the milpa comes Mexico’s pride: maiz. Beans wrap around the corn’s stalks, and squash trails at its feet, along with many other plants. The people who tend the milpa keep what they need, share among community and take the rest to market.

Foraging, too, is a way of life. Even inhospitable cacti are no match for resourceful people. And they are both delicious and rich in nutrition.

When you join us for cooking classes and local gastronomy experiences, we connect you with these traditional food practices and wisdom. You will leave  with ancient ideas that will seem new, and a deeper understanding of Mexico’s history, culture and people… all through healthy plant foods.T

 

Find our experiences in these cities...

Welcome to Mexico!

Bienvenido a México!

You're a traveller...

Let us show you how you can make a positive impact on the local community by enjoying the freshest, seasonal produce.

Healthy street food? We cover that too!

You're a newcomer, here to stay...

Meet your local marchantas

Our market tours and cooking classes will help you navigate with confidence and connect with local produce vendors –  key to getting the best local produce and contributing to your new community.

 

The impact of a True 'taste of place'

Connecting people

Food, and the marketplace, is where intercultural exchange and authentic connection happens.

Local benefit

Choosing local produce benefits the small businesses and individual vendors in the community.

Sustainability

Produce obtained through foraging, or grown in community agricultural systems is abundant! We support practices that contribute to community and ecological health.

A TRIP ADVISOR FAVORITE
5/5

Thursdays in Mérida...

Corn to Comal

The Tortilla and the Mayan Milpa

  • Family friendly
  • Hands on
  • Vegan + Gluten-free

Authentic, local, fresh and healthy...

Inclusivity!

Plant foods are for everyone, and by nature, vegan-friendly. And, as Mexico’s cuisine is largely corn-based, we easily accommodate gluten-free diets!

Community

Experience true community with people who share your love and care for good food grown in healthy systems.

Cultural Insight

Learn how plant foods and the systems of growing and selling them have impacted Mexico's culture and people over time – from ancient civilizations to modern gastronomy

FAIR + JUST

The ticket price takes into account fair pay. And as you learn to use local ingredients, there's further benefit to local communities.

I think food, culture, people and landscape are all absolutely inseparable."

Sustainable traditionS

We focus on foods grown in ancestral ways, in systems that have long sustained indigenous communities. There is wisdom in these ways.

Connect to regional culture
by embracing fresh local foods!

Frutas y Verduras

A Fresh Food Lover's Guide to Mexico

This thorough primer of some of Mexico’s most emblematic plant ingredients will make it easier for you to shop for and enjoy the freshest regional produce in Mexico – in season,  delicious and healthful. 

What you eat is a great way to connect daily with local community, and support local economy.  

Download for iOS or Android. 


Frutas y Verduras e-book

fyvmexico

I'll be the first to say I'm not the easiest person to work with, and that #belief led me to not trust myself, to overcompensate, to mostly choose to work on my own and by that, not practice skills necessary for collaboration. But @erincaseygomez has shown me what successful #collaboration can feel like.
...She shows up even when it's tough for her, and communicates honestly and directly. I have looked forward each week to our Sunday #CookAlong, proud of what we're doing and excited to learn together (making videos has been the biggest challenge!). It's been a #joy to open up in her presence.
... Since mid May we have produced 10 CookAlong classes on #zoom and we're not stopping. We have found that what we've gained by taking this pivot to virtual is much greater that what we lost. #adapt During this period we have been able to give to others in need on several levels and that continues to drive us forward.
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This Sunday we are doing one more CookAlong then taking a few weeks to work on some of the back end stuff that we've not had time to deal with.
Consider joining us, make a nice meal, gather with some of our regulars, see a bit of Merida through Erin's eyes...
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LINK In BIO
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#believeinyourself #selflove #meaningfulconnections #care #happinessproject #brunch #brunchrecipes #meaningfulwork #cookfromtheheart #mexicomiamor #mexicanfood #Yucatan #Merida #foodmatters
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Cook along with me and fyvmexico this Sunday 16 August for our latest plant-based #zoomcookingclass 🍅🌶️🥒🥔🍊🍋
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I will be making Tortitas de Papa y Calabacita (Potato and Summer Squash Fritters) with Papaya X'nipek (Yucatecan Pico de Gallo) and a delightful salad of local greens, herbs and flowers (some foraged, like the purslane that volunteers in my garden and maybe yours too) with a Papaya Citronette. If papaya doesn't grow where you live, stone fruits like peaches, apricots and plums make a great substitute!
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Class begins at 11 Central time. Follow the link in bio to see the shopping list and register for the Zoom call to celebrate the fresh produce of late summer in a Yucatecan inspired way!
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#tortitas #fritters #potato #squash #papaya #purslane #verdolagas #foragedfood #backyardphotography #cookingwithplants #cookingathome #cookalong #cookingclass #eatmostlyplants #vegetarianfood #healthyfood #madefromscratch #madefromplants #yucatecanflavors #yucatecanfood #plantbasedfoodie #plantbasedchef #summerveggies #virtualclassroom #learnbydoing #merida #meridayucatan #meridamexico #fyvmerida
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In #Mexico, I'd buy this green by the bunch. But now that I'm in Toronto I've been scrounging curbside and replanting what I find into a spot in the garden. #Purslane is delicious, crunchy, juicy, a bit citrusy and salty and super high in nutrients, like vitamin C and Omega 3 fatty acids, so why the heck aren't we putting it on our plates?
Well, because we think of it as a weed.
Bet you'll find some underfoot where you are...it grows almost everywhere. And we're including this plant known in Mexico as #verdolagas on our menu for next Sunday's CookAlong, August 16. So gather yourself some verdolagas and check our LINK IN BIO
(If you can't find it, that's ok. You can sub something else!) @erincaseygomez - pls comment?
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#wildgreens #wildfoods #eatmostlyplants #eattheweeds #greens #edibleweeds #urbanforaging #foraging #cookingwithplants #plantbased #vegancooking #vegantacos #Merida #mexicanfoodlover
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This picture was taken in November 2019, after plating the dessert course with my Cooking Plant Foods of Yucatan students. I think my joy is apparent. Joy in teaching. Joy in sharing my adopted home with visitors. Joy in connection with others. Joy in welcoming strangers into my home and saying farewell as friends.
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I feel grief for the loss of this joy, for the life that was finally starting to feel like mine, after 6 years on foreign soil. The day this picture was taken feels like yesterday and a lifetime ago. I am grateful for my health, my home, my friends and family, of course. But we all lost something. And we all are figuring how to navigate our new reality.
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So I found a way to chase that joy, and in doing so am making connections I never would have made had my path remained uninterrupted. Instead of teaching cooking classes in my home in my corner of the world, I'm teaching people in their homes, in France, Bulgaria, Mexico City, Toronto, Oakland. It's not the same, but it is joy, and I'll take that.
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#quarantinethoughts #quarantinelife #cookingclass #cheflife #newlife #newreality #plantbasedchef #plantbasedfoods #plantbasedfoodie
#yucatecanflavors #onlinecookingclasses #virtualclassroom #virtualtravel #zoomcookingclass #zoomtravel #womencooking #womanownedbusiness #selfemployed #selflove #selfawareness #eatplants #eatmostlyplants #cookingathome #cookingwithplants #merida #meridayucatan #meridamexico #yucatan #yucatanmexico #fyvmerida
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Tamal en acelgas / #Tamales wrapped in #chard ...this morning's CookAlong in action
#Sundaybrunch #Merida #mexico
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Just ogling my ingredients for tomorrow's Cook Along. Clockwise from top left: Saramuyo, Chile Habanero, Íbes Verdes, Aguacate, Chile Xcatic, Calabasa Local, Chile Dulce, Pepita Menuda, and long skinny Cebollina across the middle. The bounty of this region is a thing of beauty. You can experience it with me every Sunday morning. Link in bio!
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#cookingclass #cookinglocal #cookingwithplants #cookalong #virtualtravel #virtualclassroom #zoomcooking #sundaymorningvibes #sundaybrunch #eatmostlyplants #eatlocalplants #eatmoreplants #plantbasedfoods #plantbasedchef #plantsofinstagram #yucatecanfood #yucatecanflavors #chilesyucatecos #veganfoodie #veganfood #travelfoodie #merida #meridayucatan #meridamexico #yucatanmexico #yucatan #fyvmerida
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If you're looking for another way to use chard, and you love the flavors of #Mexico we have a CookAlong for ya!
This week we are making Chard-wrapped tamales topped with a pepita salsa macha and a roasted tomato sauce. Poached egg on top seals the deal for me, but it's optional if you're #vegan
🥑 #avocado instead!
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So locate some Masa (Bob's Red Mill #masaharina works in a pinch) and join us on Sunday at 12 Eastern for this PWYW CookAlong.
Link in BIO!
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#summerveggies #bobsredmill #glutenfreebrunch #chard #swisschard #acelgas #yucatanmexico #glutenfree #vegantacos #Tamales #tamal #brunch #Sundaybrunch #sundayfunday #urbangarden #backyardgarden #growyourfood #growfood #greens
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For this Sunday's Cook Along, I will be making my latest version of Enfrijoladas, a Mexican dish that is known for its simplicity and versatility. Enfrijoladas means simply to cover with a sauce of beans, usually tortillas filled with meat or cheese. Every region has a different variation, using different fillings, different types of beans, different cooking methods, different salsas and garnishes.
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This time, I am taking my inspiration from the Yucatecan strained black beans called Frijol Colado and filling my tortillas with vegetables that are at their best in late summer, leafy greens like chard and chaya, and tender squashes. Pickled Onions as a garnish are a must, and our necessary spice comes from a dairy-free Crema de Ajo spiked with roasted chile (a popular Yucatecan party dip that actually has its origins with the many Lebanese immigrants who made their home here).
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Visit the link in my bio to register or read more about the Under the Influence of Yucatan Cook Along project with fyvmexico. Since traveling to Merida isn't possible right now, these virtual cooking classes are a way to bring the travel to you. I have been having so much fun sharing what I love about Yucatan with people from near and far on Zoom, and grateful to be able to donate a portion of the generous contributions to people and communities in need in Merida and beyond. Thank you to everyone who has participated. I hope to see more of you soon!
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#cookingclass #cookinglocal #cookalong #virtualclassroom #virtualclassroom #virtualcookingclass #virtualtravel #plantbasedfoods #plantbasedchef #eatmostlyplants #eatlocalplants #eatmoreplants #foodietravel #veganfoodie #veganfood #yucatecanflavors #yucatecanfood #frijoles #tortillas #maiz #sinmaiznohaypais #cremadeajo #yucatan #yucatanmexico #merida #meridayucatan #meridamexico #meridateamo #fyvmerida #fyvmex
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This week's CookAlong recipe is a Chard-wrapped Tamal with eggs (see previous post- we had to postpone) and to make a good tamal, (that's the singular for #tamales ) you need good #masa - the corn dough that #tortillas and countless other portable foods of #Mexico are made from.
Your first choice should be to search out a local producer. You're best to contact them ahead of time to get the Masa (fresh dough)itself.
Some we want to recommend are:
@maizalto in #toronto
@milparosa #yonkers
@tlaxcalli_nixtamal #berlin
@masienda (order online)

Your last choice should be #Maseca - it's a GMO product.

If you produce #masaharina or #masanixtamalizada #nixtamal or know a good supplier where you are, please let us know in a comment!
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We made some pretty technicolored Salbutes in our Brunch Cook-Along today! Fried masa+ Espelon Hummus+ Carrot Escabeche+ Pickled Red Beets+ Tomato & Avocado equals a delicious plant-based take on a Yucatecan classic. Bright pink pickled onion and habanero optional.
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You too can join in on these culinary love letters to Yucatan and learn how to take inspiration from its unique food and culture in your own cooking with your own local plant foods. Every Sunday @ 11 Central Time. Registration for each week starts the Tuesday before. Check out what we have lined up by following the Link in my Bio. Pay what you can, 20% of donations go to communities in need in Mexico. Cocina conmigo!
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#cookingclass #cookinglocal #zoomcooking #cookalong #virtualclassroom #virtualtravel #plantbasedfoods #plantfood #plantbasedcooking #plantbasedchef #eatmostlyplants #eatlocalplants #eatmoreplants #travelfoodie #foodietravel #yucatecanfood #yucatecanflavors #learnbydoing #learnbyeating #merida #meridayucatan #meridamexico #yucatan #yucatanmexico #fyvmex #fyvmerida
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