Meet culinary professionals & food culture enthusiasts with a penchant for plant foods…
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In Mexico, plant foods keep indigenous culture alive.

Authentic, respectful conversation about food that matters

Regional fruits, vegetables and herbs are not only the foundation of the gastronomy, they have shaped Mexican culture and identity.

Plant foods, steeped in history, are the source of life, of medicine, of tradition and community.

We love food that tastes good– even better when it supports good health. The food we eat when we travel or spend time in Mexico carries with it incredible opportunity. By choosing consciously you can support and relate better to local community, you can be a part of the preservation of culture, and can contribute to a healthier society. It’s simple, when you understand what makes the difference, and the rewards go far beyond “the best tacos”.

Our cooking classes, market tours and unique experiences celebrate these foods, but even more importantly, the people to whom they matter. 

Join us. Dig deep into what ‘taste of place’ means in Mexico. Enjoy good food with great impact.

Learn about 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.

 

Together, we'll have a bigger impact.

Connecting people

We give local people a platform to share wisdom and knowledge of generations. This intercultural exchange broadens thinking.

Local benefit

Choosing local produce puts money directly into local hands and supports small businesses and families.

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.

Demystify your market experiences...

Frutas y Verduras

A Fresh Food Lover's Guide to Mexico

This thorough primer of some of Mexico’s most emblematic plant ingredients has been designed to set you up for eating the freshest regional produce in Mexico – in season, culturally relevant, delicious and healthful. 

Download for iOS or Android.

Frutas y Verduras e-book

fyvmexico

Today was the action-packed 3rd class of our November session of Cooking with Yucatan Plant Foods Everyday. We chopped, sliced, boiled, sauteed, sieved, stuffed, mashed, seasoned, blended and of course, tasted our 5 spotlighted ingredients: Tomate Verde, Plátano Macho, Makal, Zapote Negro and Camote
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The dish pictured above used 3 of our ingredients to make Canoas de Plátano Macho stuffed with Makal Estilo Picadillo, topped with a Raw Tomato Verde Sauce. Baked plátano macho "canoes" can be stuffed and topped with pretty much anything, making this filling dish a quick and easy way to get more fresh and local produce into your diet
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Learn how to make the most of what's fresh and locally available in Yucatan! Next sessions beginning December 3 and January 7. Book online or get more details at www.fyvmexico.com/merida
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#cookingclass #cookinglocal #cookingwithplants #eatmoreplants #eatmostlyplants #plantbasedfoods #plantbasedfoodie #veganfoodie #notjustforvegans #eatinglocal #eatingsimply #platanomacho #plantain #makal #tomateverde #tomatillo #learnbyeating #learnbydoing #getinspired #conciouseating #yucatecanfood #plantsofyucatan #merida #meridayucatan #meridamexico #fyvmex #fyvmerida
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Are you in these cities?
Read with us and let's dig into food issues that go beyond taste, beyond the authentic experience. Let's take seriously food issues affecting our neighbors in #mexico and see how eating responsibility will help preserve healthy food and culture.
Read Eating NAFTA and join a group discussion connecting readers in Mexico, Canada and the US with the author on March 1
Hosted in
#Austin by Melissa Biggs, Food Anthropologist
/// Led in #toronto by Ivan Wadgymar #tortillero of @maizalto (still seeking host space in Toronto)
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#washingtondc by Rebecca Picard theculinarycitizen.com
/// #portlandoregon Gabriel Talavera of @patadeperrodf (seeking space to host /// To join a group, Register using link in BIO. Or message me here.
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#austintexas
#austinfoodie
#foodmatters #realfood #tacos #tortilla #torontofood #mexicanfood #mexicomaravilloso #eatrealfood #nogmos #bridgesnotwalls #merida #oaxacafood #oaxacacity #mexicodf #mexicofoodtour #heritage #humanrights #foodiemexico
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Spotted at Mercado Lucas de Gálvez today, Fresh Hibiscus flowers (Flor de Jamaica) have a short season in Yucatan - about a month starting in late November. .
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Local culinarians turn the tender, tart flowers into marmalade or sometimes fry them and mix with tomatoes and onions for a botana. Unlike their dried cousins, the fresh flowers are sold whole, with all the parts intact, from calyx to ovule to stamen. The syrup made from the petals boiled with sugar is otherworldly. .
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If you are in Merida, get yourself to Centro and keep your eyes peeled for these for the next month. Even if you just steep them to use for a simple agua de jamaica, you are in for a treat! .
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#flordejamaica #hibiscus #roselle #hibiscussabdariffa #edibleflowers #seasonal #eatwiththeseasons #eatlocalgrown #eatlocal #buylocal #getinspired #mercado #freshingredients #plantfoods #plantbasedfoods #plantbasedfoodie #learnbyeating #merida #meridayucatan #yucatan #mexico #meridamexico #fyvmerida #fyvmex
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What if you knew that the foods that have made #mexico a culinary and cultural destination are in jeopardy?
If as a #traveler #digitalnomad or #expat you could eat foods that made you an ally with Mexico's food system would you choose that?
My guess is yes.
So read with us and join in local discussion in #cdmx on March 1 led by Madeleine Wattenbarger, journalist and author of #eater article (see first comment) and connect in virtual conference with the book's author and other groups across North America
'Eating NAFTA-Trade, Food Policies and the Destruction of Mexico' by Alyshia Galvez will make you aware of how we unconsciously fall into step with policies that are undermining the same food and culture we care about.
We have a choice.
Other cities participating:
#oaxacacity #sanmigueldeallende #huatulco #merida #portland #toronto #washingtondc #austintexas
Register using link in BIO
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#foodexplorer #mexicanfood #foodsovereignty #eatrealfood #foodmatters #realfood #read #dogood #sinmaiznohaypais #changemakers #tacos #tortillas #tlacoyo #quesadilla
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Plant based Sopa de Lima with Albóndigas
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Sopa de Lima is traditionally made with turkey or chicken, served shredded in its own broth, seasoned with fragrant lima. The broth is rich, the fat from the poultry giving it a pleasant depth .
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My first attempt at making a meatless lima broth fell flat. The strong flavor of the lima had no richness balancing it out and the broth was watery and thin. I missed that element of depth and subtle fattiness of the chicken broth
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Enter the humble squash seed, major healthy fat source for the ancient Maya. Adding pepita gruesa to my broth, along with mirepoix, 🍅, 🌽, and 🌶️, gave the broth the richness that was lacking
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The albóndigas are a mixture of white beans, grated chayote, amaranth, plantain and habanero molido. Finely diced calabasa local, onion and carrot, and white rice round out this filling and healthy plant based version of Sopa de Lima
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#yum #lima #plantbased #eatmoreplants #eatmostlyplants #eatinglocal #eatingsimply #cookinglocal #chefsathome #cookingforhealth #veganfoodie #travelfoodie #notjustforvegans #cookingclasses #merida #meridayucatan #meridamexico #yucalife #yucatecanfood #yucatan #yucatanmexico #fyvmex #fyvmerida
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Foodies, gastronomes #taco lovers...this may be a bit of a buzz kill, but what if, in your travels or new home in #mexico you were, without realizing it, contributing to the destruction of Mexico's food system?
Read Eating NAFTA with us.
Why? To get a handle on policies and globalizing systems that are crushing Mexico's traditional food ways and with that, tearing at a cultural fabric which I'm sure you agree is pretty darn precious. And to choose not to be complicit.

Groups will be gathering in live>virtual discussion on March 1. In San Miguel de Allende you'll be led by Jorge Catalan of @mercadosanosma
Where else? #oaxaca #cdmx #huatulco #merida #toronto #portland #dc to name a few - it's not too late to gather your own group of readers to join this dynamic live and virtual food movement. *******
So get your hands on the book and join us. You just proved you can read 😉 so no excuses!
Register on the site below to participate.
Fyvmexico.com/eating-nafta
Share this, register and comment below and I'll give you an extra tip to get the book at 30% off regular price on Amazon
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#smamexico #sanmigueldeallende
#guanajuato #expatmexico #expatlife #foodiemexico #visitmexico #mexicanfood #mexican #mexicomaravilloso #foodexplorer #foodsystem #nogmos #decolonize #decolonizeyourdiet #foodtraditions #conscioustravel #youarewhatyoueat #responsibletravel #booksaboutfood #bookclub
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Today's spread
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Polcanes con ensaladita de repollo y salsa de tomate, calabasita frita, aguacate local, sikil pak, agua de chaya y tortillas hechas a mano más un grupo de mujeres muy chidas. Que buen sábado! .
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#cookingclass #cookinglocal #cookingwithplants #tablescape #saturdayvibes #yucatecanfood #traditionalfood #plantbased #plantbasedfoods #plantbasedfoodie #veganfood #veganfoodie #eatmostlyplants #eatmoreplants #eatlocal #eatlocalplants #learnbydoing #learnbyeating #travelfoodie #foodietravel #merida #meridayucatan #meridamexico #yucatan #yucatanmexico #fyvmex #fyvmerida
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Pesto de chaya y pepita en proceso
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Chaya leaves grow on a hardy, drought resistant shrub-like tree. It is native to the Americas and grows easily and abundantly here in Yucatan. It is high in protein, calcium, iron and vitamin A; in fact it is two to three times more nutrient dense than any other land based green. .
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Chaya also contains a toxin which necessitates cooking the leaves or mixing them with an acid to inactivate it. Traditionally, chaya is added to scrambled eggs or corn masa used for tamales or tortillas, or consumed as a beverage with lime, orange or pineapple juice. .
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One can however safely eat up to 6 raw leaves a day. That's why I love to make this chaya pesto with toasted squash seeds and garlic. When added to pasta, sauteed vegetables or avocado toast, for example, the raw chaya is dispersed, it's unique earthy flavor makes a little go a long way. .
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#chaya #treespinach #nutrients #vitamins #pesto #prehispanicfoods #cookinglocal #healthyfood #conciouseating #veganfoodie #notjustforvegans #eatmostlyplants #eatmoreplants #plantbasedfoods #plantbasedtravel #cookingclass #mealprep #miseenplace #chefsathome #merida #meridayucatan #meridamexico #yucalife #yucatan #fyvmex #fyvmerida
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