European colonists brought other livestock to present-day Mexico in the 15th and 16th centuries, domestic pigs and sheep and goats. Now, 500 years later, some of the most iconic Mexican dishes center around meat. But as Mexican cuisine continues to evolve, some longtime omnivores are exploring what Mexican food can taste like without meat, inspired by the desire to improve personal health, fight the climate crisis, advocate for animal welfare, reconnect with their Indigenous heritage — or a combination of those reasons.