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

#MLK inspired this message.
I have been quiet for a while, working on a new project that goes to the origin and ultimately the purpose of Frutas y Verduras.

As a foreigner in Mexico, I have been blessed with the privilege of being able to enjoy the great riches of a culture without any of the suffering. If you're reading this, probably you're a lover of Mexican food and you share with me the luxury of being able to celebrate its diversity and abundant options.

And if you have spent any time in #Mexico, you will not be oblivious to the poverty. But it's what you can't see on the face of the"world class cuisine" and hip food scene, that we need to pay attention to, and not be silent. Observe your privilege wisely as a foodie in Mexico and learn what is happening to the food system and how you might be complicit. Food choices are an opportunity to make a difference.

Silence comes in many forms, like accepting the status quo, or remaining in ignorance because it's easier and more convenient.
Check link in bio and join me in reading Eating NAFTA - Trade, Food Policies and the Destruction of Mexico. .
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#foodtraveller #foodsystem #nafta
#heritage #foodexplorer #everydayactivism #seektruth #mexican #mexicanfood #tacos #vegantraveleats #veganfoodie #moderntravel #gastronomy #mexicofoodtour #mexicofoodies #realfood #responsibletravel
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Final class in the January series of Cooking with Yucatan Plant Foods Everyday tomorrow and the produce is looking vibrant and fresher than fresh. We will be whipping up sweet and savory dishes with Plátano Macho, Zapote Negro, Camote, Tomate Verde and Espelón
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Do you want in? February brings Mamey, Mango, and more seasonal goodness. If you are interested in joining a series in February, please let me know. If there is interest, I'll make a February series happen. Otherwise, you'll have to wait until fall/winter 2020 or join one of my Market to Mesa one-day classes
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#cookingwithplants #cookinglocal #cookingclass #tomateverde #platanomacho #zapotenegro #camote #espelon #frijolnuevo #plantbased #plantbasedfoods #eatmostlyplants #eatmoreplants #eatlocalplants #eatlocal #conciouseating #creativecooking #veganfoodie #notjustforvegans #travelfoodie #plantbasedfoodie #merida #meridayucatan #yucatan #yucatanmexico #meridamexico #fyvmex #fyvmerida
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2019 was a rough year for many. One day in Mexico City I stared at this mural for a long time..not only did I feel an overwhelming loneliness and isolation myself, but I was acutely aware ofothers experiencing similar suffering.
2020 is the year of vision (obviously!) And for me that means on the meaning we create together. I am because we are.
A happy healthy visionary year to all!
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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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Time for tejocote! From Day of the Dead through Christmas, this tart little 'crabapple' aka #hawthorn features in Mexico's #seasonal food traditions. Usually, it's accompanied by its neighbor here, #sugarcane. You'll find them together cooked in syrup with squash or in the warming drink called #ponche - a delicious combination of fruits which perhaps not coincidentally are super high in vitamin C and immune boosting properties for the cooler weather.
With a month in Canada ahead of me, I could really use some ponche!
And compliments to the vendor at Mercado Medellin in #coloniaroma for the beautiful styling of these #fruits . While the papaya kind of messes with my story here, it's such a pretty addition to the display!
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#ponchenavideño #mexicanfood #healthyfood #visitmexico #foodtraditions #freshfruit #fruitporn #localfoods #markets #fruitmarket #mexicomaravilloso
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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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The best part of a #cookingclass is sitting together to enjoy the results. This class in #oaxacacity is about exploring the regional plant ingredients. Without rules or recipes. Getting comfortable with texture, flavor so that these local, seasonal can become part of everyday food choices.
On a #mission to direct money into local hands instead of soulless #corporate retailers.
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#expatmexico #expatlife #foodculture #oaxacafood #healthyfood #cookingwithplants #cookingforhealth #eatplants #foodsovereignty #mexicotravel #mexicofoodies #foodforgood #conscioustravel #responsibletravellers #responsibletravel
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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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Friday, November 29, at Hotel con Corazon in #oaxacacity my good friend chef Eduardo Vera of @atiladelsur_cuisine will be teaching a stand-alone class focusing on regional plant ingredients.
Rather than a "traditional" approach, Frutas y Verduras classes seek to make local ingredients relatable, to encourage the many foreigners who are flocking to Oaxaca (and we also have classes in #Merida ) to adapt , enjoy and support enterprising small-scale regional farm and #forage communities.
We believe that prioritizing the foods that sustain local people and their cultural heritage is among the ways we can be #responsibletravellers and #expatsinmexico . +++++++
Be conscious about issues like
#foodsovereignty +ALL Classes are Vegan Friendly! #plantfoodlovers
++Learn about the full series of 4 classes starting in January LINK IN BIO +++CONTACT ME DIRECTLY TO BOOK THIS INDIVIDUAL CLASS .
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#cookingforhealth #cooking #mexicofoodtour #foodculture #foodtravel #oaxacatravel #oaxacafood #nomadmexico #nomadchef #foodtraditions #vegantraveleats #veganfoodie #wildfoods #milpa #mixteca #eatmostlyplants #michaelpollan #slowfood #slowtravel
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Green Gazpacho
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Tomate verde, chile dulce y chile Serrano, pepino blanco, cilantro, pepita, plátano macho, lime
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Garnished with avocado, radish, cilantro and...can anyone guess what is in the center?
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Ok ok, I'll tell you! It's the fried peel of the plantain I blended into the soup. Feels so good to waste less (and it tastes good too)! .
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Our Cooking with Yucatan Plant Foods class this coming Tuesday highlights Tomate Verde (also known as tomatillo), Makal, Plátano Macho, Camote, and Zapote Negro. Exciting stuff! .
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#cookingclass #cookinglocal #cookingwithplants #creativecooking #learnbydoing #learnbyeating #plantbasedfoods #plantbased #veganfoodie #plantbasedfoodie #yucatecanfood #tomateverde #tomatillo #gazpacho #platanomacho #nowaste #eatmostlyplants #eatmoreplants #notjustforvegans #merida #meridayucatan #meridamexico #fyvmex #fyvmerida
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