Veganism, the top food trend for 2016, is going mainstream and, as with any trend, many will try to capitalize without embracing the trends core values. Vegan Plant, the new vegan restaurant in Mexico City, is an exception. Miguel Bautista, co-founder and Executive Chef, has been vegetarian for over 30 years and vegan for 11 years, and is dedicated to spreading the vegan philosophy through his spectacular food.

Since 2008 I have been a regular traveler to Mexico City as well as a passionate seeker of good vegetarian food. Of course I have always had my old standby, Yug Vegetariano, but try to imagine my excitement when I heard of Vegan Planet.

Vegan Planet has what I call, The Cool Factor, where many of their consumers are not vegan or even vegetarian.  Making all ingredients in house, including vegan cheeses, gluten free breads, even the mustard and ketchup, as well as considering taboo all processed vegetarian/vegan products such as Textured Vegetable Protein, is what sets Vegan Planet apart and above the others. 

With an open kitchen staffed by Miguel and 4-5 cooks it is easy to see the energy, passion and enthusiasm put into each dish that is prepared.  Some house specialties include Gluten Free Pancakes, The Classic Raw Pizza, Portobello Teriyaki Bowl, Tex-Mex Burrito, Club Sandwich, and the Classic Hamburger, Baked Fries, House Cesar Salad and a variety of refreshing Super-Food drinks.

When you see a trend like this in food, I think it speaks to a higher trend of consciousness, because what we eat has such a ripple effect, not just for our own health, but in the way we interact with the world around us.