Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Yucatan, Mexico

shanaberger

Recommended Posts

shanaberger Newbie
shanaberger
Posted

Hello, i'm going to be traveling with my Celiac husband to the Yucatan later this year. We'll be spending several nights in Valladolid, Mexico (where we will have a kitchen,) one night in Merida (with no kitchen) and a week in Tulum (also no kitchen.) I'm not worried about Tulum, where there seem to be lots of gluten free options. I'm wondering if anyone has tips on Mecxico, but especially the Yucatan in general, and particularly for Valladolid and Merida. We're hoping to eat out at some wonderful authentic restaurants. I know lots of Mexican food is naturally gluten free, but of course don't want my husband to get sick on our trip. Thanks!

  • 1 year later...
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


SheldonVancouver Newbie
SheldonVancouver
Posted

I am doing the same trip this year, any suggestions for Merida, Tulum or anywhere inbetween.

https://www.celiac.com/forums/topic/4812-going-to-mexico-soon/

 

Best related thread I could find is the one below

 

 

kareng Grand Master
kareng
Posted
1 hour ago, SheldonVancouver said:

I am doing the same trip this year, any suggestions for Merida, Tulum or anywhere inbetween.

https://www.celiac.com/forums/topic/4812-going-to-mexico-soon/

 

Best related thread I could find is the one below

 

 

That thread you reference is 11 years old.  I bet it will be easier to find gluten free now. 

SheldonVancouver Newbie
SheldonVancouver
Posted

Good point. I should have noticed that.   

yes I hear that things have gotten easier,  I'll post a post trip summary, but the pre trip research is going well.

Walmart is very helpful, if the deep friers are separated at Mc Donald's the kids will love that.   At the beach we will also stay at near Celestun there is reportedly a lady that makes tortillas from scratch, with corn and no wheat so we will be able to eat more healthily there.  Our son's celiac is quite sensitive so we might have to only visit the fancier restaurants in Merida that really do have a separate cooking are for allergies.

Fortunately we will have a car so the combination of 3 kids and investigating should be easier.

Numen sounds fantastic Open Original Shared Link

Open Original Shared Link

Lots of reviews imply cross contamination, so if we aren't up for a kitchen inspection we will eat at the rented condos or houses and then explore the city.  Finding gluten-free frozen treats will be a nice achievement!

Open Original Shared Link

Perhaps in a few years gluten will also be listed in the nutritional info by more major chains

Open Original Shared Link

 

We did a great trip in Turkey a few years ago and while there was a range of quality/taste, we had no issues with finding and verifying a wide range of products were gluten free.  Mexico should be fun too!

 

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,750
    • Most Online (within 30 mins)
      7,748
    Ajustice
    Newest Member
    Ajustice
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      High blood test numbers - with scales. Any advice?

      By Scott Adams · Posted

      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      Gluten Free Daily Vitamins for Kids w/ Celiac

      By Sandi20 · Posted

      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...