Latin cuisines have long centered on plant-based staples like nopales, yuca, beans, plantains, and chiles. Today, chefs are reimagining these traditional ingredients into modern, meat-free dishes that are rich in flavor and cultural heritage.
As demand for plant-forward meals grows, Latin-inspired restaurants are well positioned to meet the moment. A 2021 Plant Based Foods Association report* found that one-third of millennial and Gen Z diners prefer vegetarian or vegan entrées, along with 27% of older adults. That interest represents a major opportunity — especially for chefs who focus on fresh, whole ingredients like mushrooms, jackfruit, and tofu rather than lab-grown or processed meat alternatives.
Let Produce Shine
Rather than trying to imitate meat, many diners are seeking dishes where vegetables and other whole foods take the lead. Ingredients like jackfruit, mushrooms, tofu, and tempeh provide rich textures and can stand in for various meats, from barbacoa to carnitas. But some of the most memorable dishes are those that don’t try to imitate meat at all — instead, they celebrate the natural flavors of high-quality produce.
That’s where sourcing becomes critical. Peak Fresh Produce® offer fruits and vegetables grown to the highest standards, harvested at the peak of freshness, for the best flavor and color. From lettuce wraps to potato flautas, letting produce take center stage can surprise even meat eaters with how satisfying these produce-forward meals can be.
Remix the Classics
Classics like tacos al pastor, tamales, and pozole can all be reimagined with plant-based ingredients. Mushrooms, with their satisfying chew and savoriness, can be paired with pineapple, chiles, and other spices for a delicious spin on tacos al pastor. Pozole, made with jackfruit instead of pork or chicken, can deliver the same heartiness as pork, especially when served with rich toppings like cabbage, avocados, and radishes.
Instead of depending on imitation meats, dishes that use whole foods help avoid the letdown some diners feel when lab substitutes don’t meet their meat expectations. They also offer a more natural, clean-label appeal and often reduce ingredient costs.
Snacks & Sides That Deliver
Don’t overlook the power of snacks and sides to bring in flavor. Contigo® Plantains and Tostones are made exclusively from the rare Hawaiian-style plantain, known for its texture and taste. Fried ripe for a sweet maduro or pressed and fried green for a salty tostone, they make a show-stealing side.
Bring on the Sauce
One of the strengths of Mexican cuisine lies in its sauces — salsas, moles, and marinades built on a base of chiles, spices, herbs, and more. Sauces like adobo, traditionally made from dried ancho and guajillo chiles, can be used to season tofu, chickpeas, or jackfruit for dishes like plant-based birria, adobada, or "chicken" adobo. Contigo Adobo and Chile Pastes make it easy to build flavor without sacrificing authenticity or depth.
Whole Foods, Real Flavor
While lab-grown and processed meat alternatives can play a role, plant-based dishes rooted in whole foods resonate more deeply with diners. They celebrate the diversity and richness of Latin cuisine — no meat required!