Carmen Ramírez built the Mexico City restaurant El Bajío to its current global stature based on traditional recipes from Michoacán and Veracruz.
Slightly sweet, with a dense potato-like texture, plantains are the starchy cousin of bananas; in the tropics they’re cooked in many ways.
With 23 different versions of the Spanish dish contributed by local restaurants, Zihuatanejo’s Paella Festival raised funds for the town’s general hospital.
For the past 22 years, Roberto Barnan has dressed as a clown and juggled for Mexico City’s frustrated drivers.
A Mexican non-profit holds seminars to explain the uses and benefits of medicinal cannabis, notably its positive effects on children with epilepsy.
Though the Mexican market is rife with imitation products, it’s worth seeking out and spending more for genuine vanilla, a key ingredient in these recipes.
Every year in January, Bakpak magazine holds a breakfast and orientation in Parque Ecológico la Huasteca, a mountainous area southwest of Monterrey.
In Huejotzingo, up to 12,000 of the town’s residents don costumes and grab muskets for a three-day reenactment of the Battle of Puebla.
She recalls a time when her family could board passenger trains, granting them a wider market for their fruits and vegetables.
From moles to nopales, Oaxaca: Home Cooking from the Heart of Mexico by Bricia Lopez introduces readers to the cuisine of Oaxaca in its many varieties.
Besides the classic piña colada and its valuable addition to fruit salad, fresh pineapple lends its tantalizing sweetness to all sorts of recipes.
As far as bureaucratic nightmares go, at least it was an interesting one, writes Peter Davies of an attempt to get the paperwork for his April wedding.
In Ajijic, “La Rusa” was a mysterious horsewoman who rode around dressed all in black while being swindled out of the proceeds of a gold mine.
A curious microbrewery just outside Mexico City dabbles in unusual ingredients as it seeks to craft Mexican identity in its products.
A largely self-taught mosaic artist has made her mark covering the walls and public spaces of the Pacific Coast resort city tile by tile.
Carrots seem like such a simple, innocuous vegetable, but they’re actually a wonderful ingredient and lend themselves to an array of interesting dishes.
Don Raymundo Acosta was a lad of 15 in 1943 when a mini-volcano two meters high popped up in the cornfield of Dionisio Pulido of Paricutín.
Done right, beer-battered fish is light and crispy, and the fish inside is cooked through but still moist and tasty.
Stories about their origin vary, but one thread in common is that their existence came to light when Zapatista troops found them during the revolution.
The leaf blower was never designed to be a dust mop and thousands of well-meaning users are stirring up clouds of trouble.
What do expats miss? Topping the list miss are Miracle Whip, Cheez-Its, sweet pickle relish, peanut butter, horseradish, molasses and sharp cheddar cheese.
Lightly battered or not, stuffed with a mild cheese, they can be eaten as an appetizer; the delicate squash flavor also lends itself well to egg dishes.
Deep Mexican charm found in San Sebastián del Oeste, which feels as if it hasn’t changed much since the early 1900s.
This odd-looking vegetable is actually a fruit and an excellent source of vitamin C and antioxidants and a good source of fiber too.
Two initiatives have transformed the lives of senior citizens, the most recent being the inauguration of a new home.