Mexican food has been part of our diet since our family began. I lived on the Texas Mexican Border for about 10 years. This is where I met my husband who happened to be born and raised in Mexico. Mexican food was a large part of our diet prior to the GFCF diet, but is more dominant since diagnosis. As many probably know corn, rice, and beans are staples of Mexican cooking and all of them are welcome in GFCF living. If you don't already have one, get a Mexican cookbook; not Tex-Mex, but the real deal. Tex-Mex tends to use wheat products and dairy products far more often than real Mexican food does. We have found Rick Bayless does a pretty good job of remaining true in his earlier Mexican cookbooks, though I have not really looked at his more recent books.
The only problem that you will most definitely encounter in most Mexican dishes is the cheese and dairy cream requirements. However, this is very easily addressed, because there are so many cheese and cream substitutes out there. Most of these substitutes are rice or soy based. Alot of the rice based cheese and creams have milk protein in them, so you must be careful. Many people with a dairy allergy also have a soy allergy, so you need to be careful here too. Our children have reactions to soy only in the long term use of it, so we just choose to use the soy based cheeses and creams very occasionally, because dairy free rice based cheese is not always available and is very expensive.
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