What is the main source of protein in Mexico?

November 13, 2025 •

4 min read

According to a 2022 review on meat consumption, chicken is currently the most consumed meat in Mexico, with an average of 35 kilograms per person per year, making it a primary source of animal protein. However, the nation's diverse protein intake is far more complex, encompassing traditional staples like beans and corn, as well as significant consumption of pork and beef.

Quick Summary

Mexico's primary protein consumption is dominated by chicken, followed by pork and beef, though traditional plant-based options like beans, along with corn, are also culturally significant staples. Regional preferences and cost influence the types of protein consumed across the country, with meat intake more prevalent in urban, higher-income areas.

Key Points

Chicken is the highest single consumed meat: Data indicates that chicken holds the top spot for animal protein consumption per capita in Mexico due to its affordability and versatility.
Beans and corn are foundational proteins: The traditional diet relies heavily on the combination of beans and corn, which, together, provide a complete and healthy plant-based protein.
Regional tastes influence protein choices: Consumption of beef is more prevalent in the north, while pork and turkey are popular in the south and central regions, showing significant regional variation.
Socioeconomic factors impact meat intake: Higher-income and urban households tend to consume more meat, while lower-income and rural populations rely more heavily on plant-based staples like legumes.
Dietary habits have shifted toward animal protein: In recent decades, globalization and affordability have increased the consumption of animal protein, a departure from more plant-centric traditional diets.
Seafood is a key protein source in coastal areas: Given Mexico's geography, fish and shellfish are crucial protein sources for coastal populations, featuring prominently in regional dishes.
Mexico has a high rate of flexitarian and vegetarian diets: Despite high meat consumption, a significant portion of the population is flexitarian or vegetarian, reflecting a growing interest in plant-based options.

In recent decades, Mexico's dietary habits have evolved, shifting from more traditional, plant-based diets to higher consumption of animal-based proteins due to socioeconomic factors and globalization. Despite these changes, the food culture remains rich and diverse, featuring both meat and plant-based proteins as fundamental components.

The Rise of Animal Protein: Chicken Takes the Lead

While Mexican cuisine has deep roots in vegetable and legume-based dishes, animal protein consumption has surged, primarily led by chicken. A significant factor contributing to this trend is the affordability of chicken compared to other meats, making it a staple for many households across different income levels. Its versatility and quick cooking time also make it a popular choice for both home-cooked meals and fast food options, such as rotisserie chicken, which has been a popular item since the mid-20th century.

Other Significant Meat Proteins

Chicken is not the only animal protein that plays a major role in the Mexican diet. Pork and beef also hold significant cultural and culinary importance, though their consumption patterns can vary by region and socioeconomic status.

Pork: The second most consumed meat, pork features prominently in many traditional dishes with Spanish influences, such as cochinita pibil and carnitas. It remains an affordable option for many households.
Beef: While beef consumption has seen a gradual decrease over the past two decades due to rising prices, it remains a significant protein source, especially in northern regions of Mexico.
Seafood: Given Mexico's extensive coastline, fish and seafood are crucial protein sources, particularly in coastal areas. Dishes like ceviche and fish tacos are popular, providing lean and nutrient-rich options.

Plant-Based Proteins: The Traditional Foundation

Historically, the Mexican diet was predominantly plant-based, and these staples remain vital for both nutrition and culture today. The powerful combination of corn and beans forms a complete protein, offering all the essential amino acids necessary for a healthy diet.

Beans (frijoles): Whether black beans, pinto beans, or others, beans are a cornerstone of Mexican cuisine, served as a side dish or integrated into main courses like burritos and tacos. They are an excellent source of protein, fiber, iron, and other essential nutrients.
Corn: As the basis for tortillas, tamales, and many other foods, corn provides complex carbohydrates and fiber. When paired with beans, it offers a high-quality protein source.
Seeds: Chia seeds and pumpkin seeds (pepitas) are traditional ingredients that pack a powerful nutritional punch. Chia seeds are often used in drinks for an easy fiber and omega-3 boost, while pepitas can be a snack or a base for sauces like pipian.

A Comparison of Mexican Protein Sources


Protein Source	Typical Dishes	Nutritional Highlights	Regional Preferences
Chicken	Rotisserie Chicken, Tacos al Pastor, Tinga de Pollo	Lean protein, versatile, cost-effective	Consumed widely across all regions
Beans	Frijoles de la Olla, Bean & Cheese Burritos, Refried Beans	Excellent plant-based protein, high in fiber, complete protein with corn	Staple throughout the country, culturally foundational
Pork	Carnitas, Cochinita Pibil, Chorizo	Rich flavor, good protein source, culturally significant	Especially popular in southern Mexico
Beef	Carne Asada, Bistec Ranchero, Birria	Good source of iron and protein	More popular and consumed in northern Mexico
Seafood	Ceviche, Fish Tacos, Shrimp Cocktails	Lean protein, low in fat, often rich in omega-3s	Coastal regions, where it is more readily available
Seeds	Aguas Frescas (Chia), Pipian (Pepitas), Snacks	High in fiber, healthy fats, minerals; plant-based protein	Widely used across Mexico in various preparations

Culinary Traditions and Protein Choices

Pre-Hispanic diets relied heavily on plant-based proteins, with animal sources like turkey, rabbit, and insects consumed more sporadically or for special occasions. The Spanish conquest introduced new domesticated animals like chickens, pigs, and cattle, which integrated into the existing culinary landscape. Today, this heritage is reflected in the diverse array of protein options available. While meat consumption has become more common, traditional vegetable and legume dishes are still deeply cherished, particularly for their cultural significance and nutritional value.

Conclusion

While surveys indicate that chicken is the single most-consumed protein in Mexico today, citing its affordability and widespread availability, it is misleading to identify it as the sole or definitive main source for the entire nation. The protein landscape in Mexico is better described as a mosaic of options. A complete understanding includes acknowledging the significant contributions of other animal proteins like pork and beef, as well as the fundamental role of plant-based staples such as beans and corn, which together form a cornerstone of the traditional diet. Ultimately, the main sources of protein vary widely based on region, socioeconomic status, and cultural traditions, reflecting a rich and diverse culinary heritage. For a deeper dive into the nutritional aspects of these sources, see the review from the American Journal of Clinical Nutrition.

Frequently Asked Questions

The most popular meat in Mexico is chicken. Due to its affordability and availability, per capita consumption of chicken is higher than that of pork or beef across the country.

Red meat consumption, including beef and pork, is significant in Mexico. However, its consumption is influenced by price, with beef consumption having decreased over time due to cost. Pork is the second most consumed meat after chicken.

Beans are a fundamental staple in Mexican cuisine and a critical source of plant-based protein. When consumed with corn, they form a complete protein, and they also provide essential fiber, vitamins, and minerals.

No, Mexican food is not mostly meat-based. While meat consumption has increased, traditional Mexican diets are founded on corn and beans. The cuisine incorporates a wide variety of vegetables, legumes, and grains, balancing both animal and plant proteins.

Yes, entomophagy, the practice of eating insects, has ancestral roots in Mexico. Edible insects like crickets (chapulines) are a culturally accepted protein source, especially in certain regions like Oaxaca, though not a staple for the entire country.

Socioeconomic status significantly impacts protein intake. Higher-income households and urban residents consume more animal-based proteins, while lower-income and rural populations rely more heavily on affordable plant-based sources like beans and legumes.

The combination of beans and corn is important because, when eaten together, they provide all the essential amino acids that the body needs. This makes them a high-quality, complete protein, particularly valuable in traditional plant-based diets.