I’m heading to Mexico next week, and like any good plant-munching prepper, I’ve been diving headfirst into the world of vegan travel research. At first, I thought, “Yay! This’ll be easy.” I mean, Mexico = beans, rice, tacos, guac. What could possibly go wrong?
Well… turns out, quite a lot.
Because just when I was picturing myself happily chomping on a taco while sipping a lime agua fresca, I discovered that the beans might be refried in lard, the rice might be simmered in chicken broth, and the salsa might come with a surprise splash of crema if you’re not careful.
So this post is what I’ve learned so far about eating vegan in Mexico, the good, the tricky, the snacks I’ll be hoarding in my backpack, and the Spanish phrases I’ll be trying very hard to pronounce properly.
Things to Watch Out For
Here’s what’s messing with my hopeful vision of effortless vegan glory:
- Frijoles (beans): Often cooked in lard (manteca), especially refried beans (frijoles refritos). Always ask.
- Arroz (rice): Sometimes made with chicken stock (caldo de pollo) for “flavour.”
- Tortillas: Corn ones are usually safe, but flour tortillas can contain lard or milk.
- Tacos & tamales: The filling might be veggie plus chicken broth, cheese, or hidden drippings. Sneaky.
- Salsas: Some have sour cream or cheese blended in. Always check the white or creamy ones.
- Churros: Usually made with egg and milk. Sad times. But in vegan-friendly areas like Mexico City or Oaxaca, you might find dedicated vegan churros stalls or cafés.
Moral of the story? Ask questions, and if your Spanish is wobbly, learn a few key food words before you arrive. (I’m learning too. I’ll report back.)
Vegan Foods You Can Eat (Usually)
Okay, now for the good stuff. These are the plant-based wins you’re most likely to find or customise.
- Guacamole: The OG vegan dip. Just check it’s not topped with cheese or crema.
- Fresh tomato-based salsas: Tomatoes, chilli, lime, onion, coriander. Win.
- Nopales (cactus) tacos: Grilled cactus paddles with onion and spice. Often served vegan by default.
- Tacos de papa (potato tacos): Mashed spiced potatoes in corn tortillas. Check for cheese but often vegan.
- Huitlacoche (corn fungus): Sounds gross. Tastes rich and earthy. A delicacy that’s usually vegan.
- Fruit cups with lime and chilli: Pineapple, mango, watermelon, easy and everywhere.
- Toasted corn: Often sold on the street with chilli and lime. Just skip the butter or mayo toppings.
Vegan-Friendly Places in Mexico
Some areas are much easier to navigate than others when it comes to eating vegan in Mexico. From everything I’ve read, these are the front-runners:
Mexico City (CDMX) – Especially in Roma Norte and Condesa, where vegan cafés and plant-based tacos aren’t hard to find. Bonus: most menus are online so you can check before heading out.
Oaxaca City – There’s a growing vegan scene here, and local ingredients like corn, chillies, and fresh veg are used in creative, delicious ways.
Tulum – Pricey, yes, but packed with wellness cafés, vegan brunch spots, and green smoothies galore.
San Cristóbal de las Casas – Popular with backpackers and digital nomads, and it’s got a decent reputation for accommodating vegan travellers.
Vegan Snacks in Shops
Because sometimes you just need a snacky snack. These are more like the vegan bits you’d grab at a corner shop, bus station, or airport kiosk:
- Sabritas Original: The plain salted ones are usually vegan. Always check labels.
- Barcel Jalapeño Chips: Some spicy varieties are surprisingly safe. Again, check.
- Plantain chips (platanitos): Banana, oil, and salt. Big win.
- Tajin-covered dried fruit: Mango, pineapple, watermelon. Just watch for added colourants or honey.
- Palanquetas: Peanut, sesame, or amaranth bars. Some are made with honey, but many are just sugar-based.
- Roasted chickpeas or broad beans: Sold in little bags at OXXO or similar chains.
- Cacahuates enchilados: Spicy peanuts. Often vegan, but some are fried in lard so always check ingredients.
Useful Vegan Phrases in Spanish
This might be the most important section of all. These are the phrases I’m learning (or trying to remember without sounding like Duolingo’s owl):
- ¿Esto es vegano? – Is this vegan?
- ¿Los frijoles tienen manteca? – Do the beans have lard?
- ¿El arroz tiene caldo de pollo? – Is the rice made with chicken stock?
- ¿Hay queso, leche, o huevo? – Is there cheese, milk, or egg?
- Sin crema, por favor. – No cream, please.
- Sin mayonesa. – No mayonnaise.
- ¿Tiene ingredientes de origen animal? – Does it have any animal ingredients?
- Soy vegana. No como carne, pescado, huevos, ni lácteos. – I’m vegan. I don’t eat meat, fish, eggs, or dairy.
You can also just say:
“Soy vegana. No como carne, pescado, huevos, ni lácteos.”
(I’m vegan. I don’t eat meat, fish, eggs, or dairy.)
Even if you butcher it, the effort usually gets you a bit more clarity and kindness. And if all else fails… Google Translate.
Final Thoughts (For Now)
So yes, eating vegan in Mexico might not be quite as effortless as I’d first imagined, but it’s not impossible either. You just need to be a bit savvy, ask questions, and sometimes customise your order.
I fly out next week, so this is the before. I’ll be doing an update post once I’ve been there a while and can tell you what actually works, what didn’t, and what snacks I’m now emotionally attached to.
Wish me luck; and if you’ve been vegan in Mexico, I’d love to know what worked for you too.
P.S. If you want to follow my Mexico adventure in real time, head over to my travel blog Sisters Uncharted. That’s where I’ll be sharing the good, the weird, and the occasional “oops, that wasn’t vegan” moment.
Before You Go…
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