<<Disclaimer: Verify this information before applying it to your situation.>> I asked about travel Mexico/Central America area near Mayan etc. historic sites. Thanks to all who replied. And, I'm still open to more info and suggestions. Here is my summary: three people send restaurant cards or translation info. <><><> Go to Belize. They all speak English - with a British accent !!! I like to stay in Placencia & then take day trips out of there. Take your own crackers & things - but you will be able to get a lot of fresh lobster & seafood. I have not been there in 15 years so not sure about the availablity of everything. But you will get a lot of individual care. I used to stay at an apartment that had a full kitchen. I made coconut chips etc. The mangos just fall off the trees everywhere as do the cashew nuts. They will cook you a lobster at breakfast to pack for a lunch - heck I used to get a lobster for breakfast !!! There are no beaches that are more majestic than Belize. or you could stay on the little island off from Belize city. Then you can fly to the ruins in Mexico etc. & to the one on the border of Guatamala. No one stays in belize city. <><><> Eating south of the border is easier than in the States. Mexico is on a corn base and uses very little wheat. You'll find it easier to find GF food any place in Mexico. Stick to the bigger hotels and the language won't be as big of a problem. <><><> I am celiac and have traveled extrensively in the Yucatan and also Guatemala. I have always had the best luck eating at mom and pop places. The traditional CA (central american) diet does not include wheat or dairy, they are fairly easy to avoid as long as you don't eat processed foods (just like the US). Resorts, cruises, etc... are more likely to amercanize their foods by using flour as a thickener, so local eateries are usually better. Of course, it is also always easier to eat simple foods where you can talk to the person who actually cooked them. The biggest thing to worry about when eating at roadside stands or etc... is... always make sure you see the food cooked. The risk for food poisoning is very high with foods that have been sitting around. Having fresh corn tortillas and beans for breakfast is an aquired taste, but... it is a taste that is easy to aquire! btw almost all frijoles refritos or frijoles revueltos (refried beans) are GF, but always double check, because some people do make a wheat roux base for the beans, though that is a more common practice in the northern part of Mexico. <><><> I stayed at the Barcelo in the Riveria Maya two years ago. They were wonderful. They bent over backwards to help us eat. The head chef came out at every meal and went down the buffet line and told me what we could eat. The sit down restaurant made to order food for us. <><><> 2 years ago. We stayed at the Cameleon Marival in Puerto Aventuras. It's an all-inclusive resort, and less expensive than the others. My husband and I enjoyed ourselves and purchased the trip through AAA Travel. There are many other great all-inclusives down there in Playa Del Carmen as well. If you go, I recommend checking out the Tulum (Mayan ruins) and also Xel-Ha (an eco-park). Many people also went to Chichen Itza (Mayan ruins) and really enjoyed it. I was not diagnosed with CD until AFTER we took the trip down to Mexico, so I can't really recommend any good food destinations. Luckily in Mexico there staple foods are rice and corn tortillas, so you should be okay with that! I recommend checking out www.TripAdvisor.com to read reviews on resorts, restaurants, other vacation stuff, etc. It was very helpful to us. <><><> (The following has giuded bus tours in N.America for $995, and all meals are included in the Mexico trip.) I've not actually done any travel yet, but www.caravantours.com (I think that's the site) has some really great looking packages. Perhaps they could let you know whether they can handle the dietary issues (I hear gf is not too difficult in that area, but not to sure about avoiding dairy if cheese goes in a lot of dishes (?). <><><> Gluten free is not goingto be understood easily, in Mexico, less than in the US. No wheat flour is: No harina de trigo pan-bread or bolillo Pasta-pasta-fideo is angel hair pasta so you will know it on a menu oats-avena barley-cebada-not used commonly except in beer-cerveza rye-centeno-not used much except in multi-grain breads What you will want to watch is oil: ask for olive oil-aceite de oliva or olivo, stay away from canola-it´s the same. Cheaper oils are a combination of different vegetable oils. Corn oil-aciete de maiz is fine. When you have tortillas have them be corn-tortillas de maiz Mole has some bread-bolillo-in it for thinkening Dairy products-lácteos milk-leche cream-crema yogurt-yogurt(h) buttermilk-jocoque I live in Mexico since 33 years ago. Dx 1 1/2 yrs ago. Good luck-¡Buena suerte¡ <><><> And, one I thought worth looking into: National Hurricane Center (NHC) page http://www.nhc.noaa.gov/ <><><> Blessings, Karen Lamplight Hill educational resources Email me to join our monthly specials email list! The Will of God will never take you to where the Grace of God will not protect you *Support summarization of posts, reply to the SENDER not the CELIAC List*