Coahuila
Saltillo
Coming soon
Saltillo sits at 1,600 meters and that decides its climate: dry summers, less heavy than Monterrey's, and winters with real cold and the occasional snowfall. Food here changes with the season more than in almost any other northern city.
It is also one of the largest car-manufacturing centers in North America. The corridor running from Saltillo out to Ramos Arizpe and Derramadero holds the plants, and the city is organized into macrozonas that people actually use to place themselves.
Meal prep here today
Prepared food grew up around plant shifts. There are home-cooking businesses selling the full week for someone coming off the assembly line with neither the energy nor the time to turn on a stove.
They sell by direct message, one at a time, and there is nowhere to see who reaches the industrial parks or who covers the east side.
Coverage area
- Zona Centro
- Valle Real
- Las Cañadas
- San Patricio
- Los González
- Fundadores
- Ramos Arizpe
Approximate. Real coverage is set by each business.
How Platera helps
The city grew eastward and toward the industrial parks, and from several colonias getting to the center can take close to an hour. A kitchen on the north side does not cover the east the same way.
With zone, days and frequency published, you search by your macrozona and see who reaches it, instead of working it out colonia by colonia.
Frequently asked questions
How many days will it sit in the fridge?
Three to five days in a sealed container is the standard. Anything with fish, or vegetables arriving already dressed, gives you less and goes first.
Can I freeze part of the plan?
Yes, and with long shifts it is the practical thing. Stews, rice and meat in sauce freeze well; salads and raw vegetables do not. When the pack arrives, decide there and then what stays in the fridge.
Does it cost more than cooking for yourself?
By the grocery run, yes. By the month, rarely: you are not buying a bag of oranges to eat two, vegetables do not spoil on you midweek, and you stop ordering in when you leave the plant late. And the pans stay put away.
Do I have to book the whole month?
There is no need. Several businesses sell two or three loose meals so you can try first. On Platera you can see who offers that without writing to each kitchen.
How many drops a week is it?
There is no single answer. Some deliver once a week, some two or three times so it arrives fresher, and some go daily. They all publish it, so you filter for the one that works.
Do they deliver in Ramos Arizpe and the industrial parks?
Some do. The corridor holds a good share of the city's work, but not every kitchen runs out that far, which is why each business publishes how far it reaches rather than leaving you to ask.
Does it still make sense in winter?
More so, if anything. With the cold here what people want is stew and broth, and several businesses change the menu by season. Seeing menus together shows who cooks for winter and who does not.
Tell me when it opens
Leave your email and we will write the moment Platera opens here. Nothing else.