— Kelly Halley

Mexico is one of the, one of my favorite places on this planet. I love the people and, uh, the food and such a, a rich history and, uh, and so much more. Um, so in terms of eating plant-based, it's, uh, pretty easy, you know, there, um, certainly there's a lot of, um, uh, you know, uh, um, meats, you know, within the cuisine, broadly speaking. Uh, but there's also, um, you know, a lot of, um, beans and, and various legumes, uh, lots and lots of vegetables and, and fruits and, and, um, you know, I mean, these days, uh, there are so many, um, you know, vegetables that are grown in Mexico that weren't routinely available 20 and 30 years ago. But just, you know, due to, um, I'm gonna call it globalization, in this case, it's the global movement, right? Of, of images and knowledge around food and, and cuisines, uh, of other regions of the world, uh, that have prompted, um, consumers to call for, you know, certain ingredients and for producers to, to meet them halfway. Um, so I think that, you know, going all plant-based, uh, in Mexico, uh, can be done pretty easily. And, um, in terms of plant-based dairy, uh, sort of products, uh, they're available, it certainly will depend on where you are, uh, you know, in terms of the variety and the extent. But, uh, these sort of things are available in Mexico, and increasingly so, uh, both in the form of, um, you know, imports into Mexico, uh, as well as domestically made pro uh, products. So it's gonna be just up to you, uh, to check out your local landscape, your food scape, and, uh, you know, determine what's available.