Guest post: Eating vegan in Mexico City: Yug Vegetariano in Zona Rosa!  »

Welcome to Vegansaurus’ weeklong guest series on eating vegan in Mexico City! All content by Rika of Vegan Miam!

I spent all of April in Mexico City (Distrito Federal), the capital of Mexico and the largest city in North America. Mexico City is divided into colonias (neighborhoods). In this series, I’ll guide you through a few of the colonias I explored, and some of the beautiful, delicious vegan food I ate.

All the neighborhoods are unique in their own ways; you just have to decide want you want to do, and eat. Tip: If you don’t speak Spanish, have some phrases prepared about to your dietary preferences. Many people speak some English, but there’s no guarantee.

Zona Rosa is a business district that includes a gay center. There was a strong Korean presence in Zona Rosa, including Asian supermarkets and restaurants, which are very useful for vegan cooking. Asian supermarkets were especially refreshing because while the grocery stores in Mexico City have a great deal of local products, they don’t have the best international selection. I ate Ramen noodles and fried rice few times a week.

Yug Vegetariano was the first local vegetarian restaurant I went to, and I ate there so often I tried almost everything on their menu. It is within a block from El Ángel de la Independencia, in the corner of Paseo de la Reforma.

A few of my favorites from Yug Vegetariano are the bread and the enchiladas de mole. The bread slices are vegan (but the rolls, sticks and butter aren’t) and served as complimentary appetizers, which was nice, but save them for soups. I had enchiladas de mole without cheese. I thought the flavor of the mole was very delicious, slightly bitter and savory, and the enchiladas were filled with textured soy protein and vegetables. The dish also comes with yummy refried black beans.

The carnitas vegetarianas con guacamole y frijoles refritos (vegan roasted pork with guacamole and refried beans) were fantastic. You can taste the creamy refried beans, guacamole (it contained too much onions for me, but sometimes they vary) and the soy carnitas. They aren’t that chewy, but they are a bit salty, greasy, and tasty with guacamole, beans and salsa. They are a must!

The pancita de setas (literally “tummy mushrooms”) soup was unique, with mushrooms and vegetables. The mushrooms were very tough and chewy. The broth was a bit watery, but the soup was overall light and interesting. Definitely eat it with complimentary vegan bread slices.

Based both in Oregon and worldwide, Taiwanese vegan Rika has run an international and travel vegan blog since July 2011. She documents and photographs vegan cuisine, airports/lounges, groceries, products, and home cooking. She also spends her time abroad caring for and feeding feral cats and dogs. You can find her on Twitter and PinterestCheck out all her posts for Vegansaurus!

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