LIVING GLUTEN-FREE IN MEXICO: A DIGITAL NOMAD’S GUIDE FOR CELIACS

Traveling with dietary restrictions

If you’re on the move as a part of your job and lifestyle, it’s important to be able to find food that helps you thrive, no matter where you are. Fortunately, these days it is easier than ever to get information on what you’ll be eating in any given destination. 

For those looking to pursue a digital nomad lifestyle who have been diagnosed with celiac disease, never fear. There are plenty of options to keep you well-fed and healthy as you work and explore. 

Let’s take a look now at some of the best gluten-free tips for living in Mexico. A perfect choice for digital nomads and slow travelers, Mexico actually allows many remote workers to stay there visa-free for 180 days. There are coworking spaces in many of the cities, and it is relatively affordable to live there. Mexico is also known around the world for its delicious food. For those who live gluten-free, here are a few of the best ways to enjoy your time spent there.

BRING A LANGUAGE CARD

Although awareness of celiac disease is arguably greater than ever, it’s always better to be safe than sorry. A common way to ensure that your dietary needs are communicated clearly is to bring a language card with you when you’re traveling, especially if the most widely spoken language in your destination is not one you’re extremely familiar with. Here are a couple of examples of Spanish-language gluten-free restaurant cards: a straight-ahead version here, https://www.celiactravel.com/cards/spanish/, and a more detailed version available to buy from here: https://legalnomads.gumroad.com/l/GFSpanish

With one of these in your wallet or ready on your phone, you’ll be able to approach any restaurant with confidence. Especially when you’re trying to work and squeeze in as much adventure as you can, you don’t want to be laid up with a sick day when you could have easily avoided it by carrying one of these cards. Although this is a great fail-safe, there is no substitute for being prepared in your own mind about what foods and ingredients you should be wary of. It is totally possible for a person with celiac disease to enjoy all the best staple food that Mexico has to offer, but it is important to communicate a few extra things when ordering. Let’s check out a few tips and ideas for eating some of Mexico’s classic foods safely.

TORTILLAS

You can enjoy fresh tacos at most taquerias, as it’s quite common for them to have corn tortillas available. Just be sure to clearly communicate that they must be made from 100% corn because some places will use flour and corn together. 

Be sure that your quesadillas and empanadas are made from freshly pressed corn as well (common in central Mexico & Oaxaca) or from corn flour (common in the rest of Mexico). It is very important to make sure you are communicating your needs at each place you eat. Ingredients & preparation methods will obviously be different depending on where you go. 

TOPPINGS & FILLINGS

Then comes the matter of toppings and fillings. The options can seem endless, and there are, of course, a few more things to be aware of when you’re looking to avoid gluten. 

Sauces are a good place to start: it’s best to avoid most moles, a lot of which are made with breadcrumbs. Some are also made with pan or pan de yema, a type of egg bread that should definitely be avoided. You should, however, be able to enjoy mole verde, which is often gluten-free. Salsas are usually fine as well. 

Of course, cheese is an important part of many well-constructed dishes, and Mexico has options. Queso fresco, panella, chihuahua, cotija, and quesillo are all delicious cheeses, great additions to any meal, and are all gluten-free.

The amount of choice for protein/filling can really be overwhelming. Once you’ve decided on your gluten-free topping, it’s still very important to confirm that none of it is seasoned in products that contain gluten. Maggi sauce, salsa Inglesa, and Knorr are popular seasonings that contain gluten. Any tacos that are cooked on the grill with extra condiments will deserve a bit of extra caution from the gluten-free eater. 

DRINKING

If you follow a gluten-free diet and also like to grab a drink after finishing your day’s assignment or adventure, there’s some good news for you here: tequila and mezcal, the most celebrated Mexican alcoholic beverages, are both made from the agave plant. They have no malt in their ingredients and thus are gluten-free. Pulque, an old alcoholic beverage that is also made from the agave plant, is becoming more popular again and is also gluten-free. Unfortunately for beer drinkers, there seem to be no gluten-free beers made in Mexico just yet. 

GLUTEN-FREE RESTAURANTS IN MEXICO

It’s sometimes nice to just have a place to go where you can be sure your needs are already expected and somewhat prepared for. Mexico doesn’t leave you totally on your own to fend for your food safety; there are plenty of celiac-friendly restaurants available to you while you’re there. 

Looking for some kind of a baked good or sweet treat? La Otilia, Zero Glutentaciones, Energuía, and Pan Filio are all dedicated gluten-free bakeries, offering sweet and savory options, pastas, bread, and bake mixes. Unfortunately, it can be difficult to find gluten-free baked goods outside of these gluten-free-specific bakeries.

If upscale dining is more your thing, you can try Café Urbano. Certified by the Mexican celiac association, you can be confident that you’re dining safely here. There are many options for gluten-free cafés as well, most notably Ojo De Agua, which also has options for vegetarian/vegan eaters.

Staying healthy and eating safely in Mexico takes some diligence and attention, but of course, it’s totally worth it. The food is incredible, and with a bit of caution, even those with celiac disease can be bragging about that delicious out-of-the-way roadside taco stand they found. The use of a language card will always help, as well as an awareness of the main “hidden-gluten” sources: contaminated oils that have had breaded items cooked in them, tortillas that mix corn & wheat, mole sauces, and rice cooked with bouillon cubes. Keep your wits about you, and you’ll be enjoying Mexican cuisine in no time.