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Eating in Mexico

October 22, 2014 - Food & Drinks, Healty traveling, Mexico, what to do
Eating in Mexico

 “Take my advice, dear; never eat anything ugly or wrinkled.”

Overheard in a Cancun restaurant.

Follow the advice offered here and you’ll have an excellent chance of coming home even healthier than you left.

It is sad but true that gringos sometimes get sick while traveling in Mexico. In fairness, Mexicans may also become ill when visiting the United States. Some people even experience health problems traveling inside their own country. In other words, travel may broaden the mind, but it also tends to upset our stomach.

Why? The short answer is that our body’s naturally occurring bacteria are adapted to our present location. Unfortunately, these bacteria don’t travel well and when we move far away from home, they can’t handle it. Once we arrive in Mexico (or Paris, Missoula, Tokyo, etc.), our body must re-adapt to other, new bacteria. Until we’ve completed this adjustment, we not only don’t feel as healthy as usual, but we have a tendency to become irritable and to blame our queasiness on the local enchiladas and ice cubes. Unfortunately, this process of adaptation seems to span most of the average traveler’s vacation time.

In addition to homesick bacteria, (known medically as “Traveler’s Diarrhea), travel also subjects us to stressful changes in climate, altitude and daily routines. Throw in the anxiety of last-minute travel preparations, white-knuckle cab rides, and long nights in short, lumpy hotel beds, and it’s a wonder the traveler survives at all.

The first step in staying healthy is to recognize that most health problems you’ll encounter in Mexico come from three sources: food, beverages (especially water) and Acts of Nature (sunburn, bug bites, tripping over cobblestones, etc.).

Not surprisingly, food and beverages are the biggest offenders. Next to overeating, the most likely cause of diarrhea suffered by both Mexicans and tourists (once they’ve adjusted to their location) is improper food handling and accidental contamination. No matter how fancy the restaurant or delicious the aroma, if the cook’s hands, knives or dishes are dirty, the food will not be clean.

Always attempt to reduce the chances of infection. I say reduce because for the most part it is impossible to completely eliminate the opportunities to eat or drink something that is contaminated.

This is one of the risks involved in leaving home. If the risk is too much for you, you’ll have to restrict the range of your traveling and experiences. You should not, however, carry a “come what may” attitude to extremes.

Prevention

“Your cautious friends and family will probably force you to prepare for your adventurous journey by filling yourself full of typhoid serum… quinine to dose the malaria they are sure you will acquire, and flannel bellybands to protect you from cholera….”

Off To Mexico by Leone and Alice Moats (1935)

Smart travelers are aware of their bodies. “Shall I have just one more taco and another beer?,” “Do I dare lay out on the beach until noon or should I go in now?,” “Am I too tired to tour the ruins and still get back by dinnertime?” Each of these situations requires a decision, one that can mean the difference between a good night’s sleep and indigestion, a tan or a burn and a relaxed day versus a marathon.

Since most of our vacations are all-too short, such decisions become very important. Yes, you can buy a fistful of anti-acid tablets at the local farmacia or smother your back with sunburn ointment, but why suffer the discomfort and inconvenience? It’s much smarter, both for your health and pleasure, to know when to stop and what to avoid. Rather than load up on medicines and remedies, think of prevention as your best protection against health problems.

Moderation

At the risk of sounding like your conscience, I must tell you that overindulging is the leading cause of tourist’s stomach complaints. Every day, visitors ladle chili sauce over mounds of cream-drenched enchiladas, wash it down with a few cold cervezas and a heavy dessert — and then gripe about the food when their stomach rebels.

You will receive all kinds of advice about eating only tinned foods, avoiding lettuce, and drinking nothing but bottled water. Most of it is nonsense.”

Off To Mexico Leone and Alice Moats, 1935.

Health Precautions

 

 

 

 

 

 

 

 

Street foods, especially fritangas (tacos and other fried treats), are both tempting and tricky. Vendors may try their best, but studies clearly show that hygienic conditions are very poor in most sidewalk food stands. Meat dishes are commonly held at low temperatures, encouraging microbes.

Be careful with uncooked vegetables in street food. Traditional warnings to avoid all fruits and vegetables that aren’t peeled or cooked are simply out of date. Though well intentioned, such advice exaggerates health risks and frightens travelers. This doesn’t mean, however, that some precautions aren’t in order.

When in doubt, imitate Mexicans: drench raw vegetables with lime juice and sprinkle them with chilie pepper. Raw fruits and vegetables can also be purified with bleach or iodine solutions. Peeling fruit and vegetables is always a good idea — if it’s done with a clean knife.

 

 

 

At first glance, these precautions might seem to rule out everything you enjoy eating. This should not be true—as long as you use discretion when breaking the “rules.”

excerpted from The People’s Guide to Mexico

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