Naked Veggies Reloaded

Meat or no meat? Have you ever witnessed a conversation between a vegetarian and a carnivore? I assure you it can be very funny. Most of the time the carnivore is put on the defensive swearing that he only eats red meat once a week, if that much, because deep down he's well aware that his nutrition is not the healthiest. On the other hand you can't compare a juicy green pepper steak, a Parma ham or a roasted lamb rack with a plate of boiled vegetables, right? Granted. But what happens if you bring some pumpkin ravioli with a Gorgonzola sauce, some fettuccini with porcini mushrooms or a saffron risotto into the mix? Too Italian? Then how about Thai curry, falafel, tzatziki, hummus or baba ganoush? Now I've probably made your mouth water!  And yet they are all vegetarian dishes in the more or less strict sense of the word. It is clear that the term "vegetarian" started off on the wrong foot, and created in the minds of many people, the image of a healthy, but dull and insipid, diet. It's a real psychological barrier, but one destined to collapse sooner or later.

One of the pioneers of vegetarian cuisine in Antigua Guatemala was Naked Veggies a few years ago. However, the menu focused solely on raw food and was way ahead of its time. Now, four years later, Carmen Maria Arias launches a new attempt, this time with a less radical menu and the support of her  partner Diego Telles, an experienced professional chef with an extensive expertise in international cuisine.