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

Íbes Bean Blondie with Cacao Chips and Chicozapote Compote from today's class in Cooking with Yucatan Plant Foods
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Vegan, full of protein from local beans and ground squash seeds, and vitamins and betacarotene from pureed calabasita, this blondie is moist, flavorful and delicious. With flecks of unsweetened chocolate casera and a lime and cinnamon spiked chicozapote mock compote (no cooking involved), this hyper-local, healthy dessert will knock your socks off .
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Stay tuned for the recipe and you can make these yourself! My recipe was inspired by phoebelapine White Bean and Pumpkin Blondies, with tweaks to make the most of our local produce
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Check out what else we made today in my story for the next 24 hours. Join a class to have your socks knocked off by Yucatecan plant foods! Visit www.fyvmexico.com/merida for the deets!
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#cookingclass #cookinglocal #cookingwithplants #cookingforhealth #vegandessert #veganfoodie #learnbydoing #learnbyeating #plantbasedfoods #plantbasedcooking #creativecooking #eatmostlyplants #eatmoreplants #ibes #beandessert #calabasita #chicozapote #zapote #feedmephoebe #merida #yucatan #yucatanmexico #meridamexico #fyvmex #fyvmerida
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Adapt. Embrace change. Eat like a Local.
+++ Pasta is still one of my go-to comfort foods. I love it with greens,.raisins, chile and garlic in plenty of olive oil. In Mexico, my choice of greens are a type of #quelites (uncultivated ediblegreens) called cenizos in #mexico and in the family of #goosefoot (because the leaf is shaped like one!)which grows probably on an overgrown path somewhere near you. This one is specifically white goosefoot, so look for it, get some tortillas and cook those greens up with a bit of chopped green chile and wherever you are you can have an authentic Mexican antojito that suits even a #vegan. ++++++
We're designing #cooking classes that home in on the healthiest, culturally relevant ingredients of Mexico. #Merida and #Oaxaca classes booking now! .
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#travelmexico #travelfoodie #foodculture #mexicotravel #expatmexico #meridayucatan #yucatantravel #veganmexicanfood #veganfoodie #wildgreens #foodforest #sustainability #sustainablefood #foodtraveller #healthyfood #slowfoodmexico #lamilpa #eatmostlyplants #comesaludable #digitalnomad #mexicofoodtour #cookingwithplants #eatlikealocal
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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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48 3

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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Cempasuchitl the #mexican marigold is synonymous with Day of the Dead, lighting the way with its bright orange petals for the souls to find their way from the other side.
*** Did you know, that while attracting the souls, it deters destructive insects? This plant plays a key role in the #milpa as a natural insecticide. It's a sustainable system key to the livelihoods and health of many indigenous communities.
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#healthyfood #sustainability #foodsovereignty
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55 0

Eggs Benedict on a homemade English muffin, with mushrooms, local avocado, poached egg and chayote "hollandaise" sauce; side of home-fried calabasita
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Last week we made puree of chayote soup in our Cooking Plant Foods of Yucatan class, then turned some of it into a garlicky Serrano-spiked dipping sauce for chaya wraps. This morning I warmed that sauce in a double boiler and poured it over poached eggs. Is there nothing that chayote can't do?! .
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I can't wait for this Tuesday's class starring calabasita, zapote negro and more!
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#eggsbenedict #chayote #calabasas #calabaza #calabasitas #eatinglocal #creativecooking #cookingclass #cookinglocal #plantbasedfoods #eatmostlyplants #eatmoreplants #plantbasedhollandaise #learnbydoing #learnbyeating #conciouseating #merida #meridayucatan #meridamexico #fyvmex #fyvmerida
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31 3

#Repost @casamisteriomerida
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Mérida, Yucatan **Cook with Plant Foods of Yucatan Every Day ! Join cooking series or take one - off classes **LINK In BIO
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Now's the season for sweet local jicama. You might be familiar with the larger, very round jicama with brown skin which are available year round. These are smaller, bumpier and a lot sweeter and juicier. .
Jicama is one of the 5 feature ingredients in this Tuesdays Cooking with Yucatan Plant Foods class .
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#jicama #jicamalocal #eatseasonal #eatlocal #eatlocalgrown #healthyfood #cookingwithplants #cookingforhealth #cookingclass #veganfoodie #vegantravel #expatmexico #expatlife #travelfoodie #learnbydoing #learnbyeating #plantbasedfoods #plantbased #eatmostlyplants #eatmoreplants #merida #meridayucatan #meridamexico
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34 0

Assembling chaya rolls in class today
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Blanched chaya filled with "pepino kat picadillo," carrot and jicama julienne and sliced radish, served with a chayote-serrano green sauce for dipping
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Come join the fun at Casa Misterio next week at class 2 of 3 in the series Cooking with Yucatan Plant Foods Everyday. 10-2ish Tuesday November 12. Link in bio!
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#chaya #pepinokat #jicama #jicamalocal #cookingclass #plantbased #plantbasedcooking #eatmostlyplants #eatmoreplants #eatinglocal #learnbydoing #veganfoodie #notjustforvegans #merida #meridayucatan #meridamexico #yucalife #yucatan #fyvmerida #fyvmex
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