MND_FOOD & DRINK
Julia Ortega: The woman behind Mexico’s first carbon-neutral coffee farm
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.
Ancient genetic engineers: How Mexico’s Mesoamericans bred a tiny plant into...
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.
Mexican ag experts: Your insights are needed
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.
From Mexico to the world: amaranth, the tiny seed that traveled to space
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.
What to cook this December
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.
Would you eat ceviche ice cream?
Do you fancy yourself a brave eater? Some of Mexico's wilder dishes just might challenge that claim!
6 Mexican cheeses recognized at the 2025 World Cheese Awards
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.
Taste of Mexico: Rice and pasta
Neither hail from the coutnry, but Mexican rice and pasta have become staples of the cuisine over time. María Meléndez investigates.
What to cook in November
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.
The New York Times takes aim at Mexico City’s food scene, but misfires
The New York Times recently attacked Mexico City's amazingly complex food scene using simplistic cliches. Our Lydia Carey has a response.
It’s cold outside: Mexico’s traditional warm drinks fight off fall’s chill
Hot beverages are the key to surviving Mexico's chilly season. Andrea Fischer guides you on Mexico's best traditional drinks that feel like a warm hug.
When ‘made in America’ becomes a warning label: food safety in the US vs. Mexico
The food you buy in Mexico and the U.S. are subject to very different labeling laws and regulations regarding pesticides. Writer Monica Belot looks at why these differences matter.
Taste of Mexico: Calabaza en tacha
For me, the most exciting time of the year has already begun. Maybe it’s just a personal
illusion, but I swear the world feels different...
Taste of Mexico: Pan dulce
it wouldn't be a proper Mexican morning without a steaming cup of coffee and a fresh pan dulce from your favorite bakery, explains resident foodie María Meléndez.
A greenhouse empire: Inside Mexico’s booming protected agriculture industry
Greenhouse agriculture is a booming business in Mexico, but what are they growing and where is it going?
Taste of Mexico: Salsa
Molcajeteado, pico de gallo, tatemado... there are so many different types of salsa, we had to ask an expert to explain them to us.
