Why Mexico City Is Becoming the World’s Most Exciting Vegan Food Destination

While it may have once been overshadowed by Mexico’s many popular beach destinations, in the last 10 years, Mexico City has claimed the title as one of the most visited cities in the world, especially for the culturally hungry. From world-renowned museums and architecture to Michelin-starred restaurants, it’s easy to see why anyone would flock to this enchanting metropolis—the largest in all of North America. And luckily for plant-based gourmands, its vegan scene could put most of its neighbors to the north to shame.

Mexican cuisine has plants built into its DNA. Ancient civilizations like the Mayas and Aztecs relied heavily on corn, chilies, beans, and squash as central parts of their diet. Traditional techniques like nixtamalization (the process in which corn is cooked in lime and water, and then milled to become masa) are still practiced today to make tortillas, tamales, drinks like champurrado and atole, and hundreds of other dishes. The molcajete stone grinding of ingredients is commonly used in the making of salsas and guacamole. And today, more than 150 meat-free restaurants across the city are melding the old and the new, putting a plant-based spin on the country’s most beloved dishes while staying true to the techniques and flavors the cuisine is known for—and diners are reaping the benefits.

Long celebrated for its history, architecture, and cuisine, Mexico City has quietly become one of the world’s most exciting destinations for plant-based travelers. Join travel guide and journalist Dianelys Fuentes as she explores the neighborhoods, kitchens, and traditions redefining vegan Mexican cuisine one meal at a time.

Al Gonzalez

Exploring Roma Norte’s gentrification and vegan food scene

I begin my day in Roma Norte, a picturesque residential district that has exploded in popularity among tourists and expats—much to the chagrin of local Mexicans. The appeal is understandable. Away from the bustle of the main avenues, this gorgeous neighborhood is quiet, lush with trees, and full of charming colonial-era architecture.

During my morning stroll, I pass by chic eateries, coffee shops bustling with young people, and boutique thrift stores with minimalist designs devoid of Mexico’s typical splashes of color—all sporting English names and signage. These scenes are a byproduct of the gentrification that has been the subject of local protests since the pandemic, when English-speaking “digital nomads” began moving into the neighborhood, attracted to a relatively low cost of living. As a result, prices have gone up, and locals are being driven out.

So how do we be responsible travelers and contribute to the local economy? Instead of staying at a short-term rental, opt for one of the city’s many locally owned boutique hotels, which have options for every budget. Dine at smaller, off-the-beaten-track restaurants—the ones where the locals go. Learn a few phrases in the local language, display common courtesy, and treat Mexico City with respect, not as a personal playground. The reward will be an experience in one of the most stunning cities in the world with an opportunity to sample hyperlocal dishes made with fresh ingredients and world-class ingenuity.

Por Siempre Vegano

The best vegan tacos and plant-based seafood in Mexico City

Amidst all the noise in Roma Norte, you’ll find restaurants that are redefining what authentic means, challenging the narrative that vegan food is for a single demographic.

Head to Por Siempre Vegana, one of the oldest and most popular vegan taquerias in the city and a true celebration of the art of Mexico City street tacos. With two locations in Roma Norte (a street stand with just a few tables and a café-style eatery a couple of blocks away), I went to the original street stall before the midday rush for a breakfast plate of tofu al albañil—an aromatic and perfectly seasoned dish of tofu scramble cooked in an oregano- and cumin-spiked red sauce, served with black beans, cheese, nopalitos (pickled cactus), and a choice of corn or flour tortillas.

The small taqueria is a delight for the senses: the scent of seitan steak on the grill, sizzling mushroom fajitas being passed around, and a slow-roasted trompo for al pastor tacos will whet your appetite before you even order your first taco. Por Siempre has been in business for more than a decade because of its commitment to making good, comforting food at prices that are still accessible to locals. I did my part to keep this institution running by returning later in the day for more tacos.

La Plantisquería

A short walk away, you’ll find La Plantisquería, a vegan seafood restaurant with a baby-blue façade that’s hard to miss, standing out among the reds and earth tones of the quiet street. For such a tiny restaurant with just a few tables inside and on the sidewalk, the menu is surprisingly large, so ordering a few things to share is highly recommended.

Aguachile verde is the fiery cousin of ceviche that features raw “seafood” bathed in a spicy lime juice. La Plantisquería’s version boasts button mushrooms, cucumber, tomatoes, onions, and avocado, all in a ginger-habanero chili marinade served with totopos (round tortilla chips). The result is light and refreshing, the fatty avocados helping to ease the spice.

A customer favorite is the coctel de palmitos: a shrimp cocktail made from hearts of palm. Chilled, tangy tomato cocktail sauce plays off the sharp bite of raw onion and the buttery creaminess of avocado for a delightful bite.

I thought I couldn’t eat any more, but when the fish empanada arrived, the smell of fried dough and spices somehow revived my appetite. Inside the pocket of flaky dough was a vegan seafood stew filling so authentic in flavor and texture that I would’ve been concerned if I weren’t at a fully vegan restaurant.

Gracias Madre

Vegan chorizo, birria, and tacos at Gracias Madre

On a more affluent street full of bars and fusion spots sits Gracias Madre, an inviting, casual taqueria that has been serving vegan street-style food for the past six years. The name, which translates to “thank you, mother,” is an ode to Mother Earth and all its living beings—a sentiment reflected in the bright, bold posters reminding diners of the impact their food choices make.

At the recommendation of our friendly waiter, we ordered the choriqueso and guacamole. The bowl arrived filled with house chorizo and molten vegan mozzarella, ready to be scooped into warm flour tortillas and devoured. The “cheese pull” here was impossibly stretchy, unlike any vegan cheese on the market, once again reminding me that vegan alternatives in Mexico are taken very seriously.

The guacamole was simple, as it should be—chunky, citrusy, and finished with a bit of heat from diced jalapeños. The tacos at Gracias Madre are a must, and with 10 different options on the menu, making a choice wasn’t easy.

Gracias Madre

Eventually, I decided to be daring and chose three that I wasn’t familiar with. The perfected taco de suadero—a slow-braised and slightly crisp soy meat that mimics the traditional fatty cut of beef that’s revered in Mexico City—was the first choice.

Next were the tacos de chicharrón con papas en salsa verde, featuring a seitan rendition of pork belly with potatoes in a bright, spicy green salsa. It was hot and refreshing at the same time, while the seitan chicharrón provided a soft, chewy texture.

Lastly, a taco de birria, hailing from the western state of Jalisco, boasts soy strips with a meaty, gamey bite similar to traditional goat meat. It was served with a rich and flavorful broth, or consomé, for dipping and building in even more flavor with each juicy bite.

Gracias Madre lives up to its hype not only by turning plants into mouthwatering dishes but also by making every patron feel like they’re indulging in an authentic, home-cooked meal.

Na Tlali

Vegan Oaxacan cuisine and mole tasting in San Ángel

After spending some time exploring the charming Coyoacán—another well-known neighborhood known for its artsy, colorful buildings and the popular Museo Frida Kahlo (where tickets have to be booked weeks, if not months, in advance)—I decided to venture to Na Tlali in San Ángel.

This vegan restaurant offers a more elevated take on pre-Hispanic food, focusing on regional dishes from Oaxaca, Central Mexico, and Veracruz. I was looking for vegan mole, Mexico’s national dish, and Na Tlali offers three different types, cementing it as my lunch destination for the day.

As soon as you enter, you’re greeted by beautiful artisanal décor with muted earth tones and a friendly staff. I ordered the agua fresca of the day, a sweet and refreshing concoction of guava and pineapple.

To start, I went with the molotes—stuffed plantain balls served with mole costeño (which means “from the coast”). The melt-in-your-mouth, ripe, sweet plantain combined with the earthy mole balanced one another beautifully. I also received a complimentary garnacha, a fried mini corn tortilla with ground meat topped with cabbage and carrots.

What I really came for, however, were the enmoladas pintas, enchiladas served with three different types of mole: a muted green pipián verde made from pumpkin seeds, the deep red-brown mole costeño, and the inky black mole negro made from Oaxacan dark chocolate.

Na Tlali

The fillings were simple—cooked vegetables like spinach and zucchini—allowing each mole to shine on its own, while a shower of crumbly queso, toasted seeds, and vegan crema added even more appeal.

The pipián verde was light and slightly salty—its rich, toasted, nutty flavor making it my favorite of the three. The mole costeño was sharp and spicy, while the mole negro was complex, rich, and indulgent, all three coming together to make this meal as unique as it was comforting. Mole has a reputation for being a dish you either love or hate, and this generous platter cemented my love for it.

After all that eating, a walk was in order. And luckily, Mexico City abounds with green spaces, including Bosque de Chapultepec, one of the largest urban parks in the world. Tourists and locals alike flock here for the fresh air and to visit the many museums and attractions among its sprawling 2,140 acres.

Not only is a stroll here a great way to people-watch while jumpstarting digestion, it’s a perfect, calming opportunity to reflect, build your mental list of which taquerias to revisit before returning home, and appreciate the melting pot this city has become while still clinging to its roots.

Despite many changes, Mexico City manages to shine through its history and traditions—and now its vegan food scene. Anyone visiting is in for a delicious treat.