Comida mexicana

It’s not as hard as I feared to be a vegetarian in Mexico. I have found enough to eat, and I can always get a vegetarian version of traditional Mexican food.

I always mix up the names; with all the tortillas, tacos, empanadas, sopas, tostadas, flautas or sopes

To me it all seems to be a variation of a hard, soft or fried maize flower bread, plus rice, beans, cheese and various versions of meat.

It mostly just changes shape, form, consistency and way of preparation. Though it can be delicious, and very, very spicy.

 

I have found a number of vegetarian restaurants and small eateries, sometimes with organic food.

My top choice would be Pan Comido, a small vegetarian chain with a couple of restaurants in town, and Origenes Organicos, an organic eatery with sandwiches, salads and quiches in Roma.

I also have to try Yug, a nearby vegetarian restaurant.

My favorite meal so far would be Pozole, a traditional pre-Columbian soup or stew, which once had ritual significance. It comes with different sorts of meat, or vegetarian.

All of them have some sort of maize (not the one we know in Europe, this one is a relative and has much bigger grains).

You can spice up your Pozole with chili, add lime or avocado to it, or some sour cream. It’s delicious.

It’s the specialty of nearby La Casa de Tono, a restaurant that, judging by the queues outside in the evening, is serving fantastic food.