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

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

Under the Influence of Yucatan Plant Based #zoomcookingclass is back! Join me and fyvmexico this Friday 11 September at 5:30 Pacific/ 8:30 Central for our Hora Feliz (Happy Hour!) exploring Yucatecan flavors you can cook at home and celebrating my adopted city of Merida. You can cook along or bring a beer and just hang out. Keep reading to see what I will be making!
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Tomato + Cilantro + Toasted Squash Seeds. Sikil Pak couldn't be more simple or more delicious. This protein rich dip has its origins with the pre-hispanic Maya for whom Farm to Table, or desde la Milpa a la Mesa, was a way of life. Tomatoes and squash were two of the very first domesticated crops in the Americas, and squash seeds, or pepita, continue to be a staple in the Yucatecan diet to this day. The simple, earthy flavors of this dip will win you over, I'm sure of it.
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This Friday evening, I will be showing you how to make Sikil Pak, as well as Chiltomate, a charred tomato and chile salsa, plus fresh tortilla chips and fancy veg for dipping. We will also make a few beverages that lend themselves well to being made boozy. Check the link in my bio to read more and register for the Zoom call. Connect with fellow travelers and get a taste of Yucatan without leaving your kitchen!
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#cookalong #cookingclass #cookingathome #plantbasedfoods #plantbased #plantbasedchef #milpa #milpatomesa #happyhour #zoomhappyhour #zoomtravel #virtualtravel #learnbydoing #learnbyeating #sikilpak #pepita #homemade #casero #fromscratch #veganfoodie #travelfoodie #merida #meridayucatan #yucatecanflavors #yucatecanfood #yucatan #yucatanmexico #fyvmerida #fyvmex
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Have you ever tried Sikil P'ak, the Mayan salsa made from nutrient rich pumpkin seeds?...
Sign up using Link in bio to be notified of our new schedule... INCLUDING EVENING (antojitos and botanas) Zoom food journeys connecting from your home to Merida Yucatan 6pmPacific /9 Eastern on Fridays!
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Did you know that the seeds of pumpkins (winter squash and gourds) are more important in the diet of Mexico's indigenous than the flesh of the squash? Most pumpkins are very large, with bland, fibrous flesh, but with plenty of large seeds. The flesh will be boiled with piloncillo ( aka Panela) sugar to make it tasty and served for dessert.
Link in bio!💥
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#pepitas #pumpkin
#pumpkinseeds #wintersquash #mexicanrecipes #yucatanmexico #foodsovereignty #eatplants #plantbasedchef #foodtraditions #foodculture #journeyfromhome #connection
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This is the awesome @erincaseygomez who has, since mid-May been creating brunch recipes to teach in the CookAlongs from her kitchen in Merida. She has 2 kids under 5 and as all parents know, this is a full time job during quarantine. The State of Yucatan, along with most of the country, is still "orange light" observing protocols for high risk...
So this week and next, Erin's taking a break to give herself some love, as all of us need to from time to time. But instead of smelling the roses, she's sniffing the pápalo, a herb that's not typical of Yucatan, but she came across it at a mobile market (aka back of truck) and if you're a cook like we are, you know of course how a new flavor can revive the spirit!
Hugs to you Erin 🤗
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#mindbodyspirit #nurtureyourself #foodlovers #chefinspired #selfcare #foodforwellness #mexicanfoodlover #meridayucatan #yucatanmexico #plantbasedchef #foraging #indigenouswisdom #herbs #quelites
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Streaming today's. 'Under the Influence of Yucatan' CookAlong on Facebook Live at Facebook.com/frutasyverdurasmex
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#zoomcooking #zoomcookingclass #mexicanfoodlover #vegetariantravel #vegetarianmexicanfood
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This week's Sunday brunch cookAlong recipe by @erincaseygomez looks yummy, doesn't it?
We're encouraging participants to get out and pick some weeds (like that #purslane I previously posted about) to serve in a herb salad alongside these simple Tortitas de papas con calabacita (potato and summer squash fritters ) and make use of either papaya (which Erin will be using in #Merida ) or local stone fruit which for me, now in #toronto #ontario would be peach or apricot (or both!)
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See you this #sunday or look for us in September. We'll be taking the last couple of weeks in August off...
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#papaya #ontariopeaches #foraging #urbanforager #eattheweeds #preparedness #sustainableliving #foodforest #wildfoods #zucchinirecipes #backyardgarden #squash #Brunch #cookingclass #foodexperiences
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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 #zoomcookingclass #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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Tamal en acelgas / #Tamales wrapped in #chard ...this morning's CookAlong in action
#Sundaybrunch #Merida #mexico
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