Strictly vegetarian cooking is the exception in Mexico, as are macrobiotic restaurants, health-food stores, and organic produce. Meat is such a delicacy for most Mexicans that they can’t understand why people would give it up voluntarily. If vegetable-lovers can manage with corn, beans, cheese, eggs, legumbres (vegetables), and fruit, and not be bothered by a bit of pork fat (manteca de cerdo), Mexican cooking will suit them fine. On the other hand, if pork fat bothers you, ask for your food sin manteca (without lard).
© Bruce Whipperman from Moon Puerto Vallarta, 7th edition