Although Yucatecan cuisine is largely based on meat and animal products, more and more people are choosing to change their diet to a vegan or vegetarian diet.
It is estimated that in Yucatan there are at least two thousand people who have adopted this lifestyle, which has led to the adaptation of some typical dishes to these preferences.
At the national level, Mexico ranks first in Latin America in terms of preference for veganism and vegetarianism, which has driven the growth of the supply of vegan products and the number of people who adopt a plant-based diet.
Although there are no exact figures for Yucatan, various groups on social networks suggest that more than two thousand people have adopted this trend, which is significant, especially in a state with high rates of obesity.
Veganism and vegetarianism consist of reducing or completely eliminating the consumption of meat and animal products, favoring a diet focused on more natural foods. This has led to an increase in the supply of products and adaptations of traditional cuisine for this sector.
A notable example in Yucatán is pib, a traditional dish that is consumed mainly between October and November during Hanal Pixán. Due to its popularity and demand, a vegan version of pib has been created, reflecting the adaptation of local cuisine to new food trends.
With the creation of vegan pib, restaurants have sought to keep the culinary tradition alive, but now under a “cruelty-free” approach. This dish does not contain meat and is seasoned with alternative ingredients.
Vegan pib retains the use of red Recado (Achiote), a key element in both the traditional version and Yucatecan cuisine in general. This Recado is prepared with achiote seeds, pepper, oregano, garlic, onion, cumin, and salt. The lard is replaced by avocado oil, and the corn dough is filled with vegetables such as potato, squash, chayote, and mushrooms. Finally, it is wrapped in banana leaves and baked, following the traditional process.
This situation can also be observed in other dishes such as relleno negro, cochinita Pibil, escabeche, and Papadzules, which show that “any dish can be substituted” in its vegan recipe while respecting animal life.
In this sense, the trends that are gaining strength, such as this type of diet, are also changing the way we see gastronomy, as long as it remains traditional without losing its essence.
Likewise, in social media groups, people share recipes, products, stores, restaurants, and other places where this type of food can be consumed, which, without a doubt, due to its type of preparation, are part of the dishes with higher costs than a normal dish.
The post Traditional Yucatecan gastronomy adapts to veganism as it grows in Yucatan first appeared on The Yucatan Times.