A parade, live music and many varieties of Mexico’s signature spirit contributed to the festive vibe at Zihuatanejo’s 4th annual Mezcal Festival.
Avocados are big business but that has only been the case for the past 20 years. Previously, the locals had a different scheme for making a quick buck.
Growing up in Mexico was tough for hockey-loving Luisa Wilson but after honing her skills in Canada she returned to triumph at the Youth Olympics.
North of Puerto Vallarta, the remote Arroyo de las Piletas harbors numerous well-preserved petroglyphs that remain wide open to interpretation.
Though the tradition is not as strong as in other Catholic countries, seafood is still widely prepared in both coastal and inland Mexico on Lenten Fridays.
A set of Mexican cookbook manuscripts dating back to the 18th century are now available online thanks to a University of Texas initiative.
A peaceful, low-cost destination in southeast Yucatán, Bacalar and its ecologically unique lake are on the verge of discovery and cautiously developing.
Mazatec artist Filogonio Naxín’s work has two constants: the preservation and promotion of indigenous culture and commentary on modern Mexico.
Fresh, fragrant cilantro figures prominently in Mexican cuisine, though it goes well in everything from stir-fries to smoothies.
Should you find yourself facing the advance of a soap-toting chap and you don’t want the service, the universal gesture is the wagging finger.
Thirty-eight years ago, Francisco Flores Robrero began learning the delicate craft of breadmaking.
Following the footsteps of mankind’s earliest migration, journalist Paul Salopek embarked on a walk from Ethiopia to Patagonia, sending dispatches en route.
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.