Foodie Tuesday: Vegan on Vacation

Full Disclosure: I’m writing this post with a margarita in my hand. Why? Because I’m in Mexico and I can do what I want. Three of my gal pals and I are spending Spring Break south of the border, and life could not be better, or more delicious.

Mexican food, as many plant-based people know, is very vegan friendly. The only ingredient you really need to worry about, besides meat obviously, is cheese, but this is easily avoidable on vegetable burritos, tacos, etc. Other classic Mexican foods such as pico de gallo, guacamole, rice, and beans are not only vegan friendly, but provide necessary nutrients for a vegan diet. Pico de gallo, full of fresh tomatoes, provides lycopene while guacamole, made of avocado, is a great source of healthy fats. Rice is a filling source of carbohydrates in the form of a whole grain, and beans, specifically black bean puree, rounds out the dish by packing a protein punch.

And of course, you can't forget the tortilla chips!

Besides the mountains of fresh fruit offered throughout the resort (of which I can definitely not get enough), I was surprised by how many vegan options were available at the resort’s buffets and restaurants. From a bangin’ black bean puree to stewed lentils to sauteed mushrooms, I definitely didn’t feel limited in the offerings. Last night, for dinner, my friends and I dined at the resort’s pan-asian restaurant, where I ate a delicious vegetable pad thai (minus the egg).

It’s definitely not just burritos and tacos here, and while I do love both of those, I’m very happy with the variety of options.

My favorite vegan vacation meal, I must say however, is the Tropical Sunset.

Perfection in a glass.

I tried to look up a recipe for this drink to share with you grassmunchers, but there are a lot of variations on the Tropical Sunset, none of which were exactly what I had here. Rodrigo, our bartender (and my new best friend) made his Tropical Sunset with a combination of Malibu rum, Absolut vodka, orange juice, and grenadine. He topped it off with sliced red apple because he is a perfect human. (By the way, our wedding will be in June. It’s going to be a destination wedding, so please save the date.)

Unfortunately, I don’t know the exact measurements for the drink, but if you would like to make your own Tropical Sunset I don’t think there’s anything wrong with playing around with the alcohol levels. That might just be the margarita talking, but can you really blame me?

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2 Responses to Foodie Tuesday: Vegan on Vacation

  1. Morgan says:

    Did you ask to make sure beans were not cooked with lard and rice was not cooked with chicken broth? Both are VERY common ways to make beans and rice in Mexico. Also flour tortillas and empanada crust sometimes are made with lard.

    • lindsay says:

      Thanks for your comment! I actually didn’t even think about that before reading your comment (silly, I know), but after reading it I did ask. They asked that it varied on the dish, but that the steamed rice was always fine. With the beans, they said the black bean puree was fine, and that was pretty much the only bean dish I ate because I wasn’t sure about the other ones. Thanks for your concern, though!

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