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Kitchen March 22, 2026
Vegan kitchen in CDMX: beyond a trend
How the plant-based scene in Mexico City went from niche to movement — and why it matters to us.
A decade ago, "vegan" in CDMX meant sad salads and unsalted tofu. The conversation has shifted: fermentation techniques, vegan stocks simmered for hours, sourdough, pulp ice creams.
We’re not following a trend — we’re part of a bigger movement. And the best part is that diners no longer expect less flavor for choosing plants. They demand more.