A parade, live music and many varieties of Mexico’s signature spirit contributed to the festive vibe at Zihuatanejo’s 4th annual Mezcal Festival.
Mexico Life
An urban legend from Aranza, Michoacán, when times were happier
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.
After historic gold medal win, college hockey next up for Mexican player
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.
The petroglyphs of Altavista and the enchanted Pool of the King
North of Puerto Vallarta, the remote Arroyo de las Piletas harbors numerous well-preserved petroglyphs that remain wide open to interpretation.
Meatless in Mexico: fish is still favored on Lenten Fridays
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.
Collection of rare Mexican cookbooks now accessible online
A set of Mexican cookbook manuscripts dating back to the 18th century are now available online thanks to a University of Texas initiative.
Bacalar: low-key stunner in south Yucatán wants to keep it that way
A peaceful, low-cost destination in southeast Yucatán, Bacalar and its ecologically unique lake are on the verge of discovery and cautiously developing.
Viewing today’s world through the lens of indigenous cosmology
Mazatec artist Filogonio Naxín’s work has two constants: the preservation and promotion of indigenous culture and commentary on modern Mexico.
Cilantro: once an exotic herb, now a kitchen essential
Fresh, fragrant cilantro figures prominently in Mexican cuisine, though it goes well in everything from stir-fries to smoothies.
What not to do if the windshield-washer is on the hood when the light changes
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.
Francisco Flores, Tapachula baker
Thirty-eight years ago, Francisco Flores Robrero began learning the delicate craft of breadmaking.
Paul Salopek reports during his 34,000-km walk around the world
Following the footsteps of mankind’s earliest migration, journalist Paul Salopek embarked on a walk from Ethiopia to Patagonia, sending dispatches en route.
El Bajío: how a ‘simple cook’ created a globally renowned restaurant
Carmen Ramírez built the Mexico City restaurant El Bajío to its current global stature based on traditional recipes from Michoacán and Veracruz.
No monkeying around: yummy plantains are a breed apart from bananas
Slightly sweet, with a dense potato-like texture, plantains are the starchy cousin of bananas; in the tropics they’re cooked in many ways.
Zihuatanejo’s Paella Festival pleases palates, raises funds
With 23 different versions of the Spanish dish contributed by local restaurants, Zihuatanejo’s Paella Festival raised funds for the town’s general hospital.
Roberto the Clown: entertaining drivers for 22 years
For the past 22 years, Roberto Barnan has dressed as a clown and juggled for Mexico City’s frustrated drivers.
‘Hemp & Learn’ seminars lay out myriad benefits of medicinal cannabis
A Mexican non-profit holds seminars to explain the uses and benefits of medicinal cannabis, notably its positive effects on children with epilepsy.
Real Mexican vanilla: harder to get but worth the expense
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.
Getting into ‘the Bakpak Experience’ in Monterrey’s Huasteca Park
Every year in January, Bakpak magazine holds a breakfast and orientation in Parque Ecológico la Huasteca, a mountainous area southwest of Monterrey.
Huejotzingo Carnival a uniquely poblano blast from the past
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.
In Tenabo, Campeche, Flora counts on Maya Train for opportunities
She recalls a time when her family could board passenger trains, granting them a wider market for their fruits and vegetables.
New cookbook taps a growing interest in Oaxaca’s richly varied cuisine
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.
Mexico’s pineapples: sublimely sweet and recipe ready
Besides the classic piña colada and its valuable addition to fruit salad, fresh pineapple lends its tantalizing sweetness to all sorts of recipes.
Wedding plans lead to a bureaucratic nightmare at the registry office
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 the footsteps of D.H. Lawrence and the Russian ballerina
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.
