MND_FOOD & DRINK

Thanks to the convergence of changing demographics in the U.S. and some clever marketing, Cholula has gone from a little-known Mexican hot sauce to a global phenomenon.

Julia Ortega has taken some big risks, but her decision to do things the right way, keeping her coffee organic and her farm in Puebla carbon-neutral, is finally paying off.

Science still doesn't know which of Mexico's ancient peoples discovered how to breed the tiny teosinte plant into what's still a major food staple for the nation today.

Wikifarmer is encouraging Mexican farmers to take its new survey as part of efforts to gather up-to-date information on agriculture in the country, including pricing changes and the effects of climate change.

It took a Mexican astronaut to carry amaranth seeds into space. But here on Earth, it has been a source of nutrition for thousands of years; in alegría bars, gluten-free flours and myriad other ways.

Mexico has its share of iconic seasonal dishes that no holiday table should be without. Writer Bel Woodhouse shares her favorite recipes as well as a few tips for those preparing these dishes for the first time.

Do you fancy yourself a brave eater? Some of Mexico's wilder dishes just might challenge that claim!

A Querétaro quesería won the award for Best Latin American Cheese in what was Mexico's best recent performance at the annual World Cheese Awards.

Neither hail from the coutnry, but Mexican rice and pasta have become staples of the cuisine over time. María Meléndez investigates.

Bel Woodhouse shares her Mexican neighbors' white pozole recipe, plus recipes for peach salsa and spinach enchiladas that take advantage of Mexico's autumn-fresh ingredients.