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

For many Mexicans, meat is rarely on the menu. If you want to really explore the roots of Mexican cooking, you need to start with seasonal produce. 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 delicious!

When you join us for cooking classes and local gastronomy experiences, we connect you with these traditional food practices and wisdom. You will leave us with ancient ideas that will seem new, and a deeper understanding of Mexico’s history, culture and people… all through healthy plant foods.

 

Explore 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

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.

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

In our next 'Under the influence of Yucatan' #Zoom cook-along, we're digging into roots (get it??). @erincaseygomez will be making Charred Summer Root Vegetable #tacos with a #Pepita crema - while not a traditional taco, roots and tubers are staple foods in Yucatan and we're looking to honor that.
While Erin cooks in #meridayucatan using her local roots... #jicama, radish and #chayote - I'll be using #kohlrabi, #radish and sweet little Japanese turnips which I got in my @freshcityfarms box and #tortillas from Maizal on Ossington in #Toronto. (None of that GMO crap like Maseca!)
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Join us from anywhere... isn't it amazing how keeping a distance has inspired us to connect in such unique ways?
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Come cook-along with us on Sunday 9 am Pacific, 12pm Eastern, 4pm GMT (sorry so early Pacific coasters!)

LINK IN BIO
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#foodtraditions #foodsovereignty #cookingclass #zoomcooking #zoomlife #travelfromhome #foodtours #connection #stayhome #mexico_food #mexicanfoodlover #zerowastecooking #eathealthy #glutenfreevegan #glutenfree #eatmostlyplants #plantbasedchef #eatplantbased
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Just a little recipe testing for this Sunday's Cook Along with fyvmexico. I will be making Charred Summer Root Vegetable Tacos (think crunchy radishes and turnips) with a spicy Pepita Crema, Black Beans and Pickled Onions. These are vegan, using char to add a deep flavor, reminiscent of foods cooked in a pit or directly in the hot coals of a fire, a common cooking technique in Yucatan. We will also be making Horchata Casera (that means Homemade- not from a concentrate), the ever present taqueria beverage.
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These Sunday Brunch Cook Alongs are deeply inspired by my adopted home of Merida, Yucatan. I use the local plant foods and the knowledge generously shared with me about cooking methods, family recipes, and obscure ingredients to create dishes influenced by this place and its traditions while reflecting my personal style as a chef. I am humbled by the vast wisdom of the cooks, farmers and produce vendors I have met here, some of whom I am honored to call my friends.
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It is always my goal in my classes to use food as a way to share the Yucatan that I know with others. I am always seeking to learn more and to inspire residents and visitors to support local vendors selling and cooking with the plant foods of this region. With these virtual classes, I hope my commitment to eating and shopping local inspires you to do the same where you live, and your donations from the class are being shared with people in need in my community so you can still make an impact here from afar. I hope you'll join in this Sunday or soon! You can find more info using the link in my bio about the menu and registration for the zoom call. You can also see what I've got lined up for next week. Hasta pronto!
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#cookinglocal #cookalong #cookingclass #cookingwithplants #zoomcooking #zoomtravel #eatlocal #eatmoreplants #eatmostlyplants #plantbasedfoods #plantbasedchef #tacos #plantbasedtacos #vegantacos #veganfoodie #plantbasedfoodie #pepita #maiz #milpa #inspiredbyyucatan #yucatecanfood #yucatecanflavors #localfoods #localgrown #merida #meridayucatan #yucatan #yucatanmexico #fyvmex #fyvmerida
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Now that I'm in #Toronto I'm conscious of how quickly ingredients come in and out of season, and especially, how certain ingredients must be grown, if you're ever to get your hands on them.
Like these #flordecalabaza - tender #squashblossom which are ubiquitous in Central #Mexico inside #tacos and #quesadillas, I only otherwise know of being used in Italian cuisine, carefully stuffed and then fried. Occasionally I have seen them torn into a salad, but such a delicate flower has to be handled with care...who has the patience?
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Do you use these #edibleflowers of the #zucchini #squash ? Comment below, tell me how!
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#cookingwithplants #cookingclass #foodorigins #cookingwithfriends #mexicocity #ediblegarden #growyourfood #selfsufficient #sustainableliving #summerveggies #eatlocalgrown #lacosecha #urbangarden #urbangardening #foodtradition #foodtravel #cookingonline
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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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Coming up at 6 pm Eastern, @erincaseygomez are going to chat about how our 'Under the influence of Yucatan' Cook-alongs have been going and what we have planned for the coming week.
Here's a glimpse from yesterday's... it's more than just a cooking class, you see?
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#glutenfree #vegantacos #cookingclass #zoomcooking #foodorigins #Merida #virtualtravel #covidtravel
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Missing travel and connection and learning about food in a place not your own? You CAN have a bit of those things and contribute much-needed support to communities in Yucatan who have been deeply affected by recent flooding, while social distancing protocols persist. Keep reading to find out how!
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This Sunday, June 14 (12 noon Central, 10 Pacific) join me and fyvmexico for a Zoom class making a version of Polcanes, my favorite vegan Yucatecan snack, using ingredients you can find where you live! This was the first recipe my friend Susi Noh Un generously taught me, and one which we were able to share with many others over the last going on 2 years in our Corn to Comal class. I'm honored to be able to share it in a new way, and support my local community doing it
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Comment or send me a DM if you would like to join in and cook along (or just hang out). You will learn, you will eat, you will have fun! I hope to see you! .
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#cookinglocal #cookingclass #cookingwithplants #eatlocal #eatlocalplants #eatmostlyplants #eatmoreplants #plantbasedfoods #plantbasedchef #plantbasedfoodie #yucatecanflavors #yucatecanfood #polcanes #quarantinecooking #virtualclassroom #covid19support #tropicalstormcristobal #merida #meridayucatan #meridamexico #yucatan #yucatanmexico #fyvmex #fyvmerida
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Just like this participant from last week, who joined us on #Zoom from California to make Salbutes from her home kitchen you too could be having a Yucatecan brunch this coming Sunday.
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This week's dish is #papadzules with some #greens added to the recipe to up the nutritional value and to make the most of in- season #plantfoods .
We aim to share lessons from tradition that can help us see a better way forward with regard to how we cook, shop for and grow food. .
If you're coming to us from #Toronto ,you will want to check out @maizalto for tortillas for this week's class! Elsewhere, seek out tortillas made from fresh nixtamal . None of that GMO Maseca stuff!
Check LINK IN BIO and share with friends!
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#zerowastetips #cookingclass #zerowastecooking #sustainableliving #foodorigins #foodpics #mexicanfoodlover #slowfood #whatsinyourgarden #localforaging #whatsinseason #growfood #freshgreens #healthyfood #mexicanfoodislife #eatplants#glutenfree
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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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If you have been wondering what I might look like after biting into my first-ever raw habanero, well wonder no more!
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Yesterday, persuaded by the intrepid Cecil Hemingway (pictured), we both sampled a local favorite: Pozol Simple con Habanero y Sal. Pozol is a porridge-like beverage made of nixtamalized corn (hominy) and water, sometimes mixed with sugar and fresh coconut or cacao. Pozol Simple is unsweetened and best enjoyed with a bite of crispy fresh habanero dipped in salt. The Pozol tastes deeply of corn and its creamy texture pairs perfectly with the spice and salt of the chile
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It's not clear from my face in this picture, but after recovering from the first bite, I went back for more and actually loved it! I finally experienced the capsaicin-feuled adrenaline rush and oxytocin burst that chile lovers crave. It was so energizing! Huge shout out to Cecil for helping me overcome my fear of the habanero, because I was seriously missing out! .
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Tasting Pozol is one of my favorite stops on my fyvmexico Plant Food Lovers Market Tour. Spicy or sweet, it's not to be missed. Come join the fun! .
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#habanero #spicy #chile #chilepicante #conqueringfears #adrenaline #oxytocin #culturalenrichment #markets #markettour #comidatradicional #comidadelamilpa #plantbasedfoods #plantbasedtravel #plantbasedtraditions #maiz #nixtamal #pozol #eatinglocal #eatlikealocal #estiloyucateco #eatmoreplants #merida #meridayucatan #yucatan #meridamexico #fyvmerida #fyvmex #visitmerida
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