Residual polar air and two new cold fronts are expected to overlap in the following days, keeping temperatures chilly throughout the week. (Daniel Augusto/Cuartoscuro)
This week’s weather forecast predicts frost and colder-than-usual temperatures in many parts of Mexico.
These freezing weather conditions are the result of residual polar air and two new cold fronts that are expected to overlap in the following days. These three weather systems could also lead to rainfall and strong winds in coastal areas of Mexico.
The National Meteorological System (SMN) said freezing temperatures are particularly expected in the early hours of the morning and at night in the following states:
Minimum temperatures of -15 to -10 degrees Celsius, with frost: Chihuahua and Durango.
Minimum temperatures of -5 to 0 degrees Celsius, with frost: Baja California, Sonora, Zacatecas, San Luis Potosí, Aguascalientes, Jalisco, Michoacán, Guanajuato, Querétaro, Hidalgo, Puebla, Tlaxcala, México state, Veracruz and Oaxaca.
Minimum temperatures of 0 to 5 degrees Celsius, with frost possible: Coahuila, Nuevo León, Tamaulipas, Mexico City, Morelos and Chiapas.
Due to the cold temperatures, Mexico City activated a yellow alert on Monday morning for 11 city boroughs, while a red alert was activated for five, as temperatures dropped to -2 degrees Celsius in some areas.
The National Water Commission (Conagua) advised residents to stay informed about weather conditions in their areas and take the necessary measures to ensure their safety.
Mexico City activated a red alert in five city boroughs on Monday as temperatures dropped to -2 degrees Celsius in some areas. (Cuartoscuro)
Meanwhile, an inflow of moisture from the Gulf of Mexico will bring rainfall to the following states this week:
Showers (5 a 25 millimeters): Michoacán, Guerrero, Oaxaca, Chiapas and Quintana Roo.
Isolated rainfall (0.1 a 5 millimeters): Jalisco, Colima, Campeche and Yucatán.
States in Mexico’s Pacific are forecast to see warm to hot weather conditions this week.
These include southern Sonora and parts of Sinaloa, Nayarit, Jalisco, Colima, Michoacán, Guerrero, Oaxaca, Chiapas and Baja California Sur.
How many cold fronts are expected this winter in Mexico?
Alejandra Margarita Méndez Girón, the general coordinator of the SMN, said the country will see 48 cold fronts and seven winter storms during the 2024-2025 winter season.
Méndez said that one storm is expected in November, another in December, two in January and three in February. She noted that the states that could see the greatest drops in temperature this winter are Chihuahua, Durango, Tlaxcala, Zacatecas, México state, Aguascalientes, Coahuila and Hidalgo.
The amount of cocaine retrieved by the navy had an estimated value of 850 million pesos (US $41.9 million). (@lopezdoriga/X)
The Mexican navy (Semar) announced on Sunday that it had confiscated a total of 3.3 tonnes of cocaine worth an estimated 850 million pesos (US $41.9 million), in two separate operations off the coast of the southwestern state of Guerrero last week.
Also on Sunday, Semar reported it had seized 141 kilos of methamphetamine from a ship that was preparing to depart from the port of Veracruz on the Gulf Coast. According to the news outlet Infobae, the authorities found more than 3 million doses of meth valued at approximately 41.8 million pesos (US $2 million).
Marina asegura alrededor de 3 mil 340 kilogramos de presunta cocaína con valor de 851 mdp en Guerrerohttps://t.co/5tVBJHcvBm
Regarding the cocaine seizures, the online news site López-Dóriga Digital reported that Semar personnel were conducting a routine patrol in the Pacific Ocean on Nov. 20, when they spotted objects floating in the water about 180 nautical miles southwest of Acapulco, Guerrero. Upon closer inspection, the agents located 30 marked tubs.
The crew hauled the tubs onto their vessel and found about 1,554 kilograms of a white powdered substance similar to cocaine. Semar authorities notified the state and federal attorneys general before handing over the material to prosecutors.
The following day, another navy patrol boat found 45 additional marked packets floating in the ocean about 170 nautical miles southwest of Acapulco. These tubs yielded 1,786 kilograms of cocaine-like white powder, and they were turned over to the authorities assigned to the case, according to the newspaper El Imparcial.
“These actions are just a routine part of the sea, air and land surveillance that the navy carries out to suppress criminal activity and to provide security while upholding the rule of law within Mexico’s maritime zones,” the Semar said in a statement.
The events occurred in roughly the same area where the navy stopped a boat, confiscated 3.6 tonnes of drugs and arrested nine suspects three weeks ago. (Especial)
Welcome in the Christmas spirit (literally) with these delicious Mexican holiday drinks. (Canva)
Holidays are fun times, loaded with memories of Christmases past, and filled with hopes of Christmas now and of the future, and of families and friends. What a wonderful time of year! In Mexico, this means it’s time for hot drinks and refreshing Christmas cocktails too.
Holidays are also party times, when we get together with family, friends, colleagues, and even acquaintances to celebrate the joys of the season with good food and good drink. And that’s what I’m going to focus on, to give you some fun Mexican ideas for Holiday Cheer!
What better way to celebrate Christmas in Mexico than with some traditional drinks (alcohol optional, but recommended)? (Graciela López/Cuartoscuro)
The Spaniards introduced Christianity to Mexico along with ponche, a drink they associated with their religion, and particularly Christmas, becoming a staple during “posadas,” the nine-day festivities leading to Christmas Eve, symbolizing Mary’s and Joseph’s search for shelter for the birth of their child.
The Mexican version of the drink has evolved significantly in the years since the Spanish occupation and incorporates seasonal fruits like tejocotes; guaves; tamarind; apples; and hibiscus flowers that give it that wonderful, rich red color. Piloncillo (unrefined cane sugar) sweetens the beverage and if it contains alcohol, it’s known as “ponche con piquete.”
In Mexico, the drink symbolizes community, a blending of cultures, and the celebration of Christmas and is served hot in clay mugs — and I hope you make it this ponche a family favorite of your Holiday season also!
Ponche Navideño:
Recipe adapted from muydelish.com. (ProtoplasmaKid/Wikimedia Commons)
Ingredients:
1 gallon (16 cups/4 liters) water (agua)
1 Cup (40 g) dried hibiscus flowers (flores de hibisco)
3 tamarind pods peeled (vainas de tamarindo)
1 large cinnamon stick or 3 small (canela en rama)
8 oz. piloncillo (azúcar piloncillo) or 1 Cup (200 g) sugar (azúcar estándar) (or more according to taste)
4 cloves (dientes)
1 oz. (30 ml) brandy, rum, or tequila per cup, optional (brandy, ron, tequila)
The fruits:
10 tejocotes, or 2 apples cut in halves (manzanas)
2 pears chopped (peras)
1 to 2 apples chopped (manzanas)
4 to 5 guavas cut into 8 pieces (guayabas)
3 to 4 (about 5 inches long) sugarcane, peeled and sliced into sticks (caña de azúcar)
5 mandarins (mandarinas) or (2 oranges [naranjas] cut into slices), peeled
7 oz. prunes (ciruelas), dried cranberries (arándanos secos), or raisins (pasas)
Instructions:
Add water to a large stockpot and set to high heat.
Add the hibiscus flowers; tamarind pods; cinnamon sticks; cloves and piloncillo/sugar.
Cover and boil for about 15 minutes.
Remove the hibiscus, tamarind pods and cloves before adding fruit. Discard.
Add the fruit, cover and bring to a simmer.
If you add guavas and they’re soft, you can place them in the pot whole or cut in halves. If firm, cut into 8 pieces. If using canned/jarred guavas, add in the last 5 minutes since they’re already cooked.
Once it starts to boil uncover and cook for 15 minutes, leaving fruit al dente. If you like softer fruit, cook for an additional 10 minutes.
Taste for sweetness and add more sugar, according to your taste.
Remove from heat and cover pot. Let it steep for another 15 minutes.
Serve warm.
Paloma
The blessed union of grapefruit soda and tequila, the paloma is a Mexican classic. (Canva)
Paloma is one of Mexico’s most beloved cocktails, especially at festive times like Christmas. It is made with tequila and grapefruit soda or juice, and is sometimes garnished with lime, but its origins are unusual to say the least.
Today, the Paloma has evolved with variations that include grapefruit juice and agave syrup, and because it’s so easy to make, it’s sometimes referred to as the “lazy man’s margarita.” So, enjoy!
Ingredients:
2 fl. oz. (60 ml) pink grapefruit juice, freshly squeezed (jugo de pomelo rosado)
2 fl. oz. (60 ml) sparkling water (or club soda) (agua con gas o agua mineral con gas)
3 fl. oz. (80 ml) tequila
A drizzle of lime juice, freshly squeezed (jugo de lima)
2 slices lime (lima)
2 pinches salt (sal)
Crushed ice
Instructions:
Into two cocktail glasses, add some crushed ice.
Mix with a small cocktail stirrer or a spoon to cool the glasses.
Add a pinch of salt to each glass.
Divide grapefruit juice between the two glasses and pour into each glass, then add the sparkling water to each glass.
Divide the tequila between the two glasses and add a drizzle of lime juice to each glass.
Mix.
Decorate with slices of lime.
The Margarita
This is the quintessential Mexican cocktail, a symbol of Mexican culture and a drink loved world over, usually made with tequila, lime juice and orange liqueur.
The margarita originated from the “daisies” made popular in the early 20th century, cocktails that combined spirits with citrus juice and sweet liqueur, like orange curacao. The Spanish word for daisy is “margarita” which is the link that connects it to the daisy drinks of old that evolved into today’s fashionable cocktail.
So how do we make the classic margarita extra-holiday festive? Think cranberries!
Cranberry Margarita
Recipe from: cakenknife.com. (Canva)
Equipment:
jigger
cocktail shaker
salt for rim of glasses
Margarita:
2 Tbs. (20 g) kosher salt (sal kosher)
2 lime wedges (lima)
6 oz. (177 ml) 100% cranberry juice (jugo de arándano)
3 oz. (89 ml) tequila blanca
1 oz. (30 ml) freshly squeezed lime juice from 1 medium lime
1.5 oz. (40 ml) orange liqueur such as Cointreau (licor de Naranja)
Rub the wedge of lime around the rim of the two cocktail glasses.
Pour salt into a small dish. Run the rims through the salt to coat. Fill glasses with ice. Set aside.
Fill a cocktail shaker halfway with ice.
Add cranberry juice, tequila, lime juice, and orange liqueur.
Seal the shaker and shake well until well-chilled, about 20 seconds.
Strain into the rimmed cocktail glasses.
Garnish with lime wheels and fresh cranberries.
Disfruta!
Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter™ on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals™ (aa-wp.com).
Ebrard's indication that Mexico is willing to work with the United States and Canada on a common plan to reduce reliance on Asian imports appears to show that the Mexican government is determined to avoid or at least minimize China-related problems during the USMCA review process in 2026. (Edgar Negrete Lira/Cuartoscuro)
Do Mexico, the United States and Canada need a common plan to increase manufacturing capacity in North America and reduce reliance on Chinese imports?
Economy Minister Marcelo Ebrard appears to believe they do, and floated the idea that Mexico should take the initiative and propose one to its northern neighbors and USMCA trade partners.
Tariffs on Chinese imports, particularly auto parts and vehicles, differ in the three North American countries, creating a situation where “each country does what it thinks it should do,” Ebrard said. (Shutterstock)
Speaking at a BBVA bank meeting in Cancún on Friday, Ebrard noted there is concern that North America is “losing competitiveness” relative to China.
Instead of responding to the situation as a North American bloc, “each country does what it thinks it should do,” the minister said.
In the U.S., for example, the Inflation Reduction Act was implemented to provide “huge incentives” to attract investment in the electric vehicle sector, Ebrard said, adding that China has an “advantage” over North America in that area.
He said that Mexico, the United States and Canada have had “certain common visions or at least certain common appreciations” about what needs to be done to increase North American production and reduce reliance on imports from China and some other Asian countries, “but we haven’t had a plan B” — i.e. a common backup plan that could support the initiatives of individual countries.
“Maybe Mexico can put that on the table — not be on the defensive but propose it,” Ebrard said.
What might a common plan entail?
Uniform tariffs?
While Ebrard didn’t go into details about what a common North American plan to increase production and reduce reliance on Chinese imports would look like, a likely starting point would be for Mexico, the United States and Canada to have uniform tariffs on Chinese imports.
The U.S. and Canada, for example, both impose 100% tariffs on Chinese electric vehicles, whereas Mexico’s tariffs on those vehicles are just 20%. Tariffs on various other Chinese products differ in the three North American countries.
In an interview with Mexico News Daily in June, former Mexican ambassador to China Jorge Guajardo said that imposing higher tariffs on Chinese imports to protect Mexican industry was a pressing and important task for the Sheinbaum administration.
While Mexico, the U.S. and Canada already have integrated supply chains in various sectors, additional partnerships aimed at increasing manufacturing capacity in North America could also be part of a common plan, as proposed by Ebrard.
Mexico’s Deputy Economy Minister for Foreign Trade Luis Rosendo Gutiérrez Romano told The Wall Street Journal last month that the federal government wants U.S. manufacturers to substitute some goods and components made in China, Malaysia, Vietnam and Taiwan with products made in Mexico. (@LuisRosendo_/X)
What is Mexico doing to increase local production and reduce its reliance on China?
Mexico’s Deputy Economy Minister for Foreign Trade Luis Rosendo Gutiérrez Romano told The Wall Street Journal last month that the federal government wants U.S. automakers and semiconductor manufacturers, as well as large aerospace and electronics companies, to substitute some goods and components made in China, Malaysia, Vietnam and Taiwan.
“We want to focus on supporting our domestic supply chains,” he said.
Ebrard said in October that the government was looking at “how we can reduce all the imports we have — that is, to increase domestic content in any way we can.”
In Cancún on Friday, the economy minister said that the government is working with “a lot of companies … to reduce the volumes of our imports from Asia, not just from China.”
“We have to increase our national content, but we have to work with the companies [in Mexico] that export,” said Ebrard, who pointed out last month that Mexican content in the country’s manufacturing exports is currently less than 20%.
Among the companies the government is working with to identify which Asian imports can be replaced with Mexican-made components are Foxconn, Intel, General Motors, DHL and Stellantis.
But President Sheinbaum said Friday that the objective throughout her six-year term is to continually reduce reliance on Chinese exports.
“We have a plan that the Finance Ministry is developing with the Economy Ministry,” Sheinbaum said.
“[In 2018] President #Trump signed into law a round of tariffs on many Chinese imports… Tariffs haven’t slowed America’s demand for foreign goods. Many items are just finding new ways into the U.S.” – looks like trade diversion from China involves both Mexico & Canada.🤷🏽♂️ #USMCAhttps://t.co/CJyvKURXILpic.twitter.com/BotfqgPmzf
The objective of the plan, she said, is to “substitute imports that come from China” with goods made in Mexico either by Mexican companies or “companies mainly from North America.”
Finance Minister Rogelio Ramírez de la O has repeatedly highlighted that Mexico has a large and growing trade deficit with China.
However, he has also pointed out — and Sheinbaum emphasized this on Friday — that Mexico is not the only North American country that relies heavily on Chinese imports.
“The United States depends on China for 16.5% of its total imports, Canada depends [on China] for 13.5% and Mexico depends on China for 19.6% of its total imports,” Ramírez said in July.
The future of the USMCA
Mexico’s trade relationship with China, and Chinese investment in Mexico, are currently hot topics ahead of the inauguration of Donald Trump as U.S. president in January and the scheduled review of the USMCA in 2026.
Ebrard’s indication that Mexico is willing to work with the United States and Canada on a common plan to increase North America’s manufacturing capacity and reduce reliance on Asian imports appears to show that the Mexican government is determined to avoid or at least minimize China-related problems during the USMCA review process.
Canadian Prime Minister Justin Trudeau said last week that “pending decisions and choices that Mexico has made” Canada “may have to look at other options” vis-à-vis its trade relationships in North America. (@JustinTrudeau/X)
The economy minister previously said that Mexico — the world’s largest exporter to the United States — would “mobilize all legitimate interests in favor of North America” amid the ongoing China-U.S. trade war that could intensify after Trump takes office on January 20. For its part, the lower house of Mexico’s Congress modified a constitutional bill last week in an effort to ensure that a proposal that seeks to eliminate seven autonomous government agencies doesn’t violate the USMCA.
Trump said last month that he would “have a lot of fun” renegotiating the USMCA, while Canadian Prime Minister Justin Trudeau said last week that “pending decisions and choices that Mexico has made” Canada “may have to look at other options” vis-à-vis its trade relationships in North America.
Sheinbaum has repeatedly stressed that the free trade agreement benefits Mexico, the United States and Canada, and asserts that the three countries “complement” each other rather than “compete” with each other. More than 80% of Mexico’s total export revenue comes from products shipped to its immediate northern neighbor.
At this stage, it appears that Mexico’s trade and investment relationship with China will indeed be an issue at the 2026 review of the USMCA. However, it appears unlikely that it will prove to be a sticking point in negotiations aimed at extending the free trade pact, especially considering Mexico’s willingness — and efforts — to make modifications to its trade relationship with China.
Trudeau, who may not even be prime minister in 2026 given that Canada will hold a federal election in 2025, said last Thursday that Canada, Mexico and the United States would have to “lean in and work on” concerns related to Chinese investment in Mexico, but he stressed that his “first choice” was for the USMCA to continue.
Even if Canada, or the U.S., said in 2026 that they didn’t want to extend the USMCA, the three-way pact, under its terms, could not be terminated until 2036, and only after the three countries had met annually during an entire decade to try to find a solution to their differences.
On Friday, Ebrard expressed confidence that the USMCA review process will be successful, albeit “not easy.”
“… Don’t worry so much. … All we have to do is present sensible, convincing and personal arguments,” he said.
Veracruz is a center for new Mexican design, with impressive and groundbreaking new developments popping up all over the region. (Naser Nader Ibrahim/ Archdaily.mx)
When it comes to cultural wealth, Veracruz is one of the richest states in Mexico. The Olmec civilization — often referred to as the mother culture of Mesoamerica — flourished in this region, as did the Totonac and Huastec peoples. Shortly after the Spanish expedition led by Hernán Cortés made landfall in 1519, they founded Villa Rica de la Veracruz, the town that eventually became the modern city of Veracruz, the state’s largest. The state of Veracruz is home to 35 sites designated as World Heritage Sites in Mexico, including the pre-Columbian city of El Tajín and the Historic Monuments Zone of Tlacotalpan.
Among its cultural wealth, the state’s architecture is a standout. Cities like Veracruz, Tlacotalpan, Xalapa, Coatzacoalcos and Córdoba are architectural treasure troves. Between the 16th century and 1925, architecture in Veracruz was influenced by the Spanish colonial style, with Baroque and Neoclassicism being the most prominent architectural movements of the colonial period. Following the Mexican Revolution, 20th-century architects incorporated influences from styles such as Art Deco, Brutalism, Organicism, and Functionalism.
The 21st century is ushering in a fresh wave of architectural approaches in Veracruz too. Since the turn of the millennium, the state has been home to iconic architects like Enrique Murillo and Danilo Veras Godoy. Firms including Rafael Pardo Ramos, RP Architects, Open Arquitectura, Taller DIEZ 05, Taller ADC and Taller Multidisciplinar contribute to a new architectural identity in Veracruz.
Foro Boca
Designed by Rojkind Arquitectos, Foro Boca is dedicated to music and the arts, with a concert hall with a capacity for 966 spectators. (Jaime Navarro/ Archdaily.mx)
One of the most remarkable public buildings in Mexico in recent decades is Foro Boca, designed by Rojkind Arquitectos. This venue, dedicated to music and the arts, features large volumes of concrete arranged dynamically. It houses a concert hall with a capacity for 966 spectators, accommodating classical, traditional and popular music performances, as well as theater, dance and film presentations. Located in Boca del Río, one of its primary objectives is to revitalize the city and create a place for encounter and creativity.
Toks restaurant
Formerly a 17th-century convent, dedicated to Santo Domingo, this venue was transformed into a charming Toks restaurant. (Lucía Cervantes/ Archdaily.mx)
The Legorreta firm, continuing the legacy of the renowned architect Ricardo Legorreta, has transformed the 17th-century ex-convent of Santo Domingo into a charming restaurant.
Located in the historic center of Veracruz, this building is one of the oldest in the city, founded by the Dominicans in 1651. Over the years, it has served various purposes and the recent restoration aimed to keep its structural essence while introducing a refreshing touch of modernity.
Situated in the port of Veracruz, the Veracruz Business Center is an office building notable for its distinctive facade, which takes center stage. The designers employed innovative and cost-effective materials to create a unique facade pattern that blends elements of Brutalism and Functionalism. Inside, the sense of airiness and space is enhanced by natural light and high ceilings. Materia Arquitectónica, known for its emphasis on light, geometric patterns and open spaces, is the creative force behind this project.
Casa Iguana and del Árbol
At Casa Iguana, the interplay of light, open space and the arrangement of the structures is remarkably creative. (Adrián Llaguno/ Documentación Arquitectónica)
Casa Iguana, designed by Obra Blanca, evokes a sense of being outdoors through its intelligent spatial distribution. The interplay of light, open space and the arrangement of the structures is remarkably creative. The house is essentially divided into three independent volumes connected by a bridge, delineated by three lattice walls made of adobe sills, which reinterpret the wall and balcony finials found in some traditional constructions of the region. The finish of the adobe walls is both elegant and minimalist.
Casa del Árbol, also designed by Obra Blanca, was conceived around a 9-meter-diameter ceiba tree, with some of its branches integrated into the interior elements. Full of light, glass and vibrant Mexican colors, yet maintaining a sense of sobriety, this house has become a new classic in Veracruz. The space is divided into three blocks, featuring interior courtyards in various areas of the residence, large windows overlooking the garden and protection from the sun’s rays provided by the expansive canopy of trees. The design encourages a gradual discovery of the ceiba trees and their elements.
Casa del Abuelo
Casa del Abuelo in Córdoba, serves as a care center for the elderly. (Luis Gordoa/ Archdaily.mx)
Casa del Abuelo, created by Taller DIEZ 05 and located in the city of Córdoba, serves as a public care center for the elderly. Designed on a single level to facilitate mobility for its users, the space encourages engagement with the surrounding trees and is intended to promote communal activities and a sense of community. Its elegant and dynamic design enhances the overall experience.
The design of Plaza Marina Mercante by Taller DIEZ 05 is delightful. Overlooking the port of Veracruz, it was created to foster community interactions while inspiring contemplation and creating pauses within a cohesive space. Visitors are invited to walk through the area, while also finding spots to sit and appreciate the surroundings. Its concrete cubicles frame ocean views in an elegant manner. This public square is part of a larger urban regeneration project in the area and is now recognized as a valuable heritage site for the city.
The now-iconic Zoncuantla Apartments, designed by renowned architect Rafael Pardo Ramos and RP Arquitectos, emphasize views and nature, incorporating over 60 percent green space within the mesophilic forest along the old Xalapa-Coatepec highway. The design encourages contemplation of the environment, featuring four light-filled apartments with a facade that evokes materials such as wood, adobe and earth tones. This project is characterized by an abundance of terraces and a sense of openness.
Ana Paula de la Torre is a Mexican journalist and collaborator for various outlets including Milenio, Animal Político, Vice, Newsweek en Español, Televisa and Mexico News Daily.
Billed as an alternative to the Panama Canal, the CIIT train project might change impoverished southern Mexico beyond recognition. (Gobierno de Mexico)
Can Mexico’s Isthmus of Tehuantepec rail project (CIIT) achieve its dream of becoming a “new Panama Canal” and will the sprawling infrastructure project bring prosperity to impoverished southern Mexico? Will the arrival of commercial giants such as Amazon help develop the states of Oaxaca, Chiapas and Veracruz, or is the scheme doomed to failure?
With foreign investment, rapid development times and an ambitious economic plan all in play, will President Sheinbaum be able to deliver on the promises of her predecessor? Mexico News Daily’s subscriber-exclusive podcast looks at one of the most ambitious development schemes in Mexican history to predict the benefits, pitfalls and future of the CIIT megaproject.
MND Deep Dive: Mexico's transpeninsular train
This podcast was produced using AI tools. All information collected and discussed in this episode was investigated, written and edited by human journalists. Compiled from Mexico News Daily articles by Travis Bembenek, Peter Davies, Andy Altman-Ohr, Gabriela Solis and Cat Rainsford. Edited by Kate Bohné, Chris Havler-Barrett and Caitlin Cooper. Podcast produced by Chris Havler-Barrett.
With ideal living conditions and lower overheads, is Mexico poised to become a senior healthcare destination? (Shutterstock)
In this episode of the MND Perspectives podcast, we explore a nascent but high-potential market: senior healthcare services in Mexico. With over 1.6 million U.S. citizens and thousands of Canadians — many retirees — calling Mexico home, demand for affordable, high-quality senior living and care is surging. Yet, supply remains scarce, and the sector faces challenges such as language barriers, staff training, and specialized medical care.
MND Perspectives: The opportunity for senior care in Mexico
This podcast was produced using AI tools. All information collected and discussed in this episode was investigated, written and edited by human journalists. Compiled from Mexico News Daily articles by Travis Bembenek. Edited by Kate Bohné. Podcast produced by Chris Havler-Barrett.
Agustín Barrios Gómez is a founding partner of International Capital Partners, a former Mexican Congressman, and a member of the Mexican Council on Foreign Relations (COMEXI).
In our series “My American Dream is in Mexico”, we delve into the rising trend of individuals born to Mexican parents but raised abroad who are now choosing to build their lives and pursue their dreams in Mexico. Each story explores their motivations, the challenges of navigating dual identities, and the connections they’re rediscovering in the country their parents left in search of new opportunities.
Today, we spotlight Agustín Barrios Gómez, a businessman, analyst, and speaker with a global upbringing. The son of a diplomat, he spent his formative years in Canada, the U.S., and Switzerland before a prolific career in both the private and public sectors. He shares insights into his privileged, international background, the milestones of his impressive career, and why he ultimately chose to establish his roots in Mexico despite abundant opportunities elsewhere.
Barrios currently runs International Capital Partners, a U.S.-Mexico investment fund.
Age: 53
Location: Mexico City
Occupation: CEO of International Capital Partners
Can you share a bit about your childhood and what brought you to live in Canada?
“My father was a prominent figure in television and later transitioned into diplomacy. When I was six, he was appointed as Mexico’s Ambassador to Canada, so our family moved there. We spent six years in Canada before President de la Madrid named him Ambassador to Switzerland, where we lived for another four years. Later, my father became Consul General to New York City, which brought me to the United States for six more years.”
How did growing up in Canada, the U.S. and Switzerland shape your sense of identity as a Mexican?
“Growing up in Canada, the U.S., and Switzerland gave me a global perspective. I speak four languages, have lived in five countries, and can adapt to life almost anywhere. These experiences shaped me into a global citizen with friends across the world and the ability to move between different cultures. Many people who’ve had similar upbringings often embrace a global identity, living in cities like London, New York, or Rome, or working for organizations like the World Bank or transnational corporations.
But I made a conscious and specific decision to define myself as Mexican. Unlike immigrants, who often leave their home country out of necessity, I’ve always had choices. As someone with options, I could decide how I wanted to live and who I wanted to be. I chose Mexico because it’s a nation with so much to offer, and I’ve always felt deeply connected to it. Mexico City, in particular, is my favorite city in the world, and deciding to plant roots here was a deliberate choice to affirm my identity as Mexican.
Barrios was raised all over the globe, before finally deciding to lay down his roots in Mexico.
That said, my experience of Mexico is very different from what many people imagine. My Mexico is a country of hardworking, talented, and creative people. I don’t see myself in the narratives of violence or victimhood that often come up when talking about Mexico. While I understand those aspects exist, they are not part of the Mexico I know or live in. Instead, my Mexico is about its incredible potential and strength, and I feel fortunate to have chosen to be part of it.”
What inspired you to not only return to Mexico but also dedicate yourself to building a life and career here?
“Mexico was the place where I felt I could make the biggest difference. The first question I asked myself was, “Where can I have the greatest impact?” And the answer was Mexico. Then came the next question: “Is Mexico a country worthwhile to dedicate your life to?” For me, the answer was yes.
Mexico is a unique country with a confluence of factors that give it a significant role on the world stage. With 120 million people and a strategic position globally, it’s a middle-income power with real potential for influence — whether through soft power or other means. Mexico matters.
However, when I returned, I realized I needed to create a Mexican persona because, despite my roots, I’d never truly lived here. I spoke Spanish with an accent, and there was a process of truly becoming part of the culture. I gave myself time in those early years to refine my Spanish, immerse myself in the culture, and develop into someone who could genuinely contribute to Mexico as a public figure. By the time I felt comfortable and fully integrated, I was ready to step into the opportunities that came my way.”
You mentioned wanting to make a difference in Mexico and fully integrating into the culture. How did that vision translate into your professional journey, and what are you focused on now?
“After 16 years abroad, I returned to Mexico City as a 22-year-old to join Procter & Gamble. Shortly after, my father had a stroke so I took over the family finances since I’m an only child. This led to entrepreneurial ventures like launching a tequila brand and running a nightclub and restaurant.
In my early 30s, I transitioned into public life, hosting a radio talk show and later running for Mayor of Miguel Hidalgo [a district of Mexico City]. Although I narrowly lost, the campaign propelled me into public policy.
Eventually, I shifted to private equity, founding a real estate investment fund in the U.S., where I’ve been navigating opportunities between Mexico City and Houston ever since. I’ve been doing this for the past eight years.”
You’re often seen as a bridge between different cultural and economic worlds. How has your journey influenced your professional vision, especially regarding Mexican-American relations?
“I’ve always believed that American prosperity and national security are closely tied to a stable and cooperative Mexico. What’s good for Mexico is inherently good for the U.S., especially when it comes to stability and cooperation. For example, if Mexico were to turn away from the U.S. or align with adversaries, it could create a significant crisis, especially given the size and strategic position of Mexico’s economy. Mexico’s economy is four times the size of Iran’s — imagine the potential chaos if it were to go rogue.
In this context, I see supporting Mexico’s interests as directly supporting U.S. interests. And conversely, what benefits the U.S. also benefits Mexico. These two countries are inseparable — there’s no daylight between their interests. You can’t truly understand U.S. history without considering Mexico, and you can’t understand Mexico’s history without the United States. The cultural, political, and economic ties are so deeply intertwined that they form a unique partnership, one that’s essential to the success of both nations.
Despite rhetoric on both sides of the border, Barrios believes that Mexico and the United States are inextricably intertwined, both politically and historically.
Also, 10% of the U.S. population is Mexican-American, and this isn’t just about immigration — it’s a historic reality. Out of the 37 million Mexicans and Mexican-Americans in the U.S., only 6 million are undocumented, and the vast majority are legal citizens. It benefits the U.S. to understand its relationship with this large, integral community. Vilifying 10% of your population doesn’t make sense, especially when that community contributes so much. The U.S. and Mexico share deep, historic ties, and recognizing these connections is crucial for both nations’ futures.”
What are your thoughts on the topic of gentrification in Mexico City?
“Gentrification in Roma and Condesa began long before Americans arrived. Mexicans have always had the ability to gentrify their own neighborhoods. While the influx of newcomers, including Americans, may drive up prices in specific areas, it’s also contributing to the city’s growing diversity, which I believe is positive. Mexico City is home to over 22 million people and has many neighborhoods that could benefit from revitalization. Areas like Santa María la Ribera or Doctores are ripe for development. The idea of xenophobia surrounding this issue is, in my view, un-Mexican — Mexico has always been a welcoming country. There are plenty of other areas in the city that can accommodate new residents and offer affordable housing. The focus should be on the city’s overall growth, not on blaming foreigners for rising rents.”
As a child of multiple cultures, how would you define the Mexican Dream?
“The Mexican Dream is rooted in diversity, personal freedom, and strong family and friendship bonds. Unlike in the U.S., where families often live separately, here in Mexico, extended families live close together, supporting each other. Hospitality is key to the Mexican Dream, with the idea that if more people arrive at your home than expected, you simply add more water to the soup to accommodate everyone. It’s about generosity, respect for different cultures, and maintaining close-knit relationships.”
What advice would you give to Mexicans who may feel the pull to succeed abroad rather than within Mexico?
“Mexico offers many opportunities, and if you’re not finding what you’re looking for in one city, consider exploring other regions like Monterrey, Oaxaca, or Mazatlan, which are experiencing significant growth. Tijuana, once considered a rough place, is now a booming foodie destination. If you still feel the need to succeed abroad, remember that personal freedom is key. Mexicans make excellent immigrants — hardworking and law-abiding — but often don’t believe in themselves enough. It’s important to take control of your life and recognize that you belong wherever you go. Only you can make that decision.”
Are you a U.S.-born or raised child of Mexican immigrants currently living in Mexico? Perhaps your Mexican parents immigrated to another country, and you’ve chosen to return to Mexico? If so, I’d love to hear your story for this series! Please leave your email in the comments, and I’ll reach out.
Rocio is based in Mexico City and is the creator of CDMX iykyk, a newsletter designed to keep expats, digital nomads and the Mexican diaspora in the loop. The biweekly dispatches feature top news, cultural highlights, upcoming CDMX events & local recommendations. For your dose of must-know news about Mexico,subscribe here.
Cazón fish goes with everything in Campeche cuisine. No dish shows this better than pan de cazón. (Sectur Campeche)
If you’ve never had dogfish — called cazón in Spanish and referring specifically to a small species of shark in Mexico — then you’ve probably never been to Campeche. That’s because many of the best dishes from this state rely on dogfish for flavor, from dogfish empanadas, panuchos and salbutes, to dogfish-stuffed xkatik chilis, the shredded dogfish in a corn tortilla with pumpkin sauce known as papadzules and the state’s signature dish: pan de cazón, or dogfish bread.
Dogfish may not sound particularly appetizing, and there are certainly those who have proven immune to its culinary charms, including two notable French visitors to Campeche during the 19th century, Ludovic Chambon and Désiré Charnay. The former described it as flavorless and “so stringy that one imagines having a bundle of thread in one’s mouth.” The latter was repulsed by the way the sharks were publicly gutted, noting the “piles of entrails that spread a pungent smell that anxiously await a flock of small and hungry vultures.”
A perfect plate of pan de cazón. (Sectur Campeche)
However, that’s not the reaction of most visitors and certainly doesn’t represent the feelings of locals, many of whom talk about pan de cazón and its delicate flavors with the same breathless passion as a poet swooning over a returning lover. A local magazine aimed at tourists, for example, once described it as “a delicacy worthy of the gods.”
The seafood bounty of Campeche
There’s good reason for Campeche’s love affair with the dogfish. In addition to their Maya heritage, evident in beloved local dishes like cochinita pibil and pibipollos, Campechanos have always enjoyed access to a bounty of fresh seafood, thanks to their state’s location on the Yucatán Peninsula.
This includes the best shrimp in Mexico, often prepared deliciously with coconut, plus amberjack, corvina, grouper, octopus, pompano, red snapper, sea bass, squid and yes, dogfish, whose abundance led to its adoption as a culinary staple by the poor by the 19th century.
The preparations for Campeche’s seafood and wild game specialties showcasing turkey, wild boar and venison reflect not just the legacy of Maya civilization, but also Spanish influence and centuries of coastal incursions by Caribbean pirates. The result is a fascinating and versatile cuisine.
In 2019, the city of Champotón set the record for Mexico’s largest pan de cazón with a creation weighing in at 637 kilos. (Campeche Travel)
However, like the one in neighboring Yucatán state, Campeche dishes are similar in that they often showcase one or more of a trinity of essential regional ingredients. Sour orange and achiote, for example, are indispensable to cochinita pibil yet also contribute distinctive flavor and an unmistakable orange color to a myriad of local favorites. Habanero chili is the third vital ingredient in Campeche cuisine. Prized for its spiciness, habanero is an absolute necessity for many regional dishes, not the least of which is pan de cazón.
What’s so special about pan de cazón?
Five primary ingredients are needed for pan de cazón in total: shredded dogfish, refried black beans, corn tortillas, tomato and habanero chili. The last two are the backbone of the dish’s amazing sauce, as richly colored and creamy as a fine Italian marinara. This comparison is not made lightly, it must be noted. Because its ingredients are layered between tortillas, pan de cazón looks like some strange cousin of lasagna.
Typically, there are not one, not two, but three tortillas used to frame the arrangement, with the dogfish and beans packed in between them. The dish is then covered in sauce, often with a topping of avocado. It makes a good starter or main course, with additional ingredients like onion or epazote sometimes included to provide more intense flavors. The dogfish — hundreds of thousand pounds of which are caught annually in Campeche — is mild yet tasty, with a hint of sweetness. It’s also quite nutritious, providing ample protein with very little fat.
Want to know what to eat in Campeche? Check your calendar
Is there a bad time to eat pan de cazón in Campeche? No, but there is an established culinary calendar, just as in many other parts of Mexico. If you’re in Guerrero, pozole will be served on Thursday. That’s where the phrase “jueves pozolero” originated, after all.
In Campeche, historically, there are foods associated with almost every day. On Monday, locals eat puchero, a stew of Spanish origin featuring beef broth and vegetables. Stews and casseroles are an integral part of the local cuisine. Seafood dishes like pan de cazón are typically consumed on Friday. Yes, this is because of the Catholic custom of abstaining from meat on Fridays and eating seafood instead. On Saturday, the day men traditionally go to market — a legacy of Campeche’s piratical past — a beef and organ meat stew called chocolomo is served for dinner. Sunday specialties include lechón (suckling pig) and a three-meat stew.
The spirit of the Campechano
Several traditional drinks are served in Campeche. Tanchucuá is the most famous of these, if only for its antiquity. It’s made from corn and chocolate, two time-honored Maya ingredients. However, as a pairing option, it more commonly accompanies pibipollos, a large tamal served on Día de Muertos. To go with pan de cazón, you could try aguas frescas like horchata, popular locally, or the Campechano version of the Cuba Libre made with rum and equal parts Coca-Cola and soda water.
The word “campechano” deserves special mention for its versatility. Campechano originally referred solely to the people who live in Campeche. But due to their famously relaxed and open attitude, the term has since become a Mexican synonym for laid-back. Since the 19th century, it has also entered the language in verb form as campechanear, which denotes something mixed.
Tacos campechanos are the obvious example. This taco style requires two or more meats. However, like the Cuba Campechana, as the Cuba Libre with soda water is known, it’s named for being a mix, not necessarily for any regional affiliation with Campeche. You’re more likely to find both of these items in Mexico City — for the tacos campechanos, try the amazing El Villamelón.
Chris Sands is the Cabo San Lucas local expert for the USA Today travel website 10 Best, writer of Fodor’s Los Cabos travel guidebook, and a contributor to numerous websites and publications, including Tasting Table, Marriott Bonvoy Traveler, Forbes Travel Guide, Porthole Cruise, Cabo Living and Mexico News Daily. His specialty is travel-related content and lifestyle features focused on food, wine and golf.
The Puerto Vallarta Malecón is a city icon. Our local guide has the ultimate itinerary for the area. (Destinationless Travel)
If there’s any place more touristy than Puerto Vallarta’s cruise marina, it’s the city’s Malecón. The mile-long stretch of Pacific promenade has the most spectacular Bay of Banderas and sunset views. But that means it is also one of the first places in town where tourists — and the businesses that cater to them — flock to in droves.
But that doesn’t mean that locals and long-time residents don’t also enjoy the Malecón. It has been a city landmark since the 1930s and is truly a front-row seat for the most swoon-worthy, explosive sunsets which, I argue, are among the very best in the world. While some visitors get swept up in the tourist traps, savvy travelers know that the Malecón is best enjoyed through the eyes of those who call this paradise home. With a little insider knowledge and a touch of wanderlust, you’ll discover the heart of Puerto Vallarta, one sculpture, sunset and café at a time.
Start with the sculptures
(Sand in my Suitcase)
No matter how many times I visit the Malecón, no trip is complete without a stroll amongst the sculptures, part of the quintessential Malecón experience. I’m always drawn to the poignant “Nostalgia” by Ramiz Barquet, a heartbreaking tribute to love and memory that always tugs at the heartstrings. I love the quirky “The Boy on the Seahorse,” perched ready to dive into the waves. Don’t miss Sergio Bustamante’s “In Search of Reason,” which is always popular for a photo op. Every piece tells a story.
Let’s be clear: La Vaquita, Mandala and Zoo Bar might seem like the pulse of Malecón nightlife, but locals give these flashy spots a hard pass. Overpriced drinks, ear-splitting music and a tourist-packed scene aren’t what Puerto Vallarta is all about. Instead, venture a few steps off the beaten path for a different vibe.
Start with a stop at La Bodeguita del Medio, the Mexican cousin of Havana’s famed bar. Locals love the mojitos here — minty, refreshing and dangerously easy to drink. The live salsa music is pure electric energy.
For a quieter vibe, head to Bar La Playa on the Zona Romantica side of the Malecón. This pint-sized gem is where locals unwind with cold beer and cocktails. You may also want to try All Access Sports Bar right next door. Grab a high-top table on the sidewalk for some people watching.
There’s an unspoken rule in Puerto Vallarta: When the sun dips toward the horizon, everything else can wait. The Malecón’s sunsets are legendary, painting the sky in swirls of pink, orange and gold. Grab a bench, or better yet a table at Vitea Oceanfront Bistro. This chic, ocean-facing spot offers the perfect vantage point to watch the day dissolve into evening. You can also snag a table on the sand at Langostino’s Restaurant and Bar. This beachfront institution does see its share of tourists, but it’s been around for decades and the locals love it, too.
Dine like a local
(Lamara Olas Altas/Facebook)
The dining scene along the Malecón is a delightful mix, and a little guidance goes a long way. For Italian, head straight to La Dolce Vita, a spot beloved for its fresh pasta and carpaccios. Yes, you’re in Mexico, but who can resist a decadent seafood pasta and a glass of Chianti?
When you’re craving seafood, nothing beats Lamara Olas Altas. This unassuming eatery is a ceviche paradise, serving up the freshest seafood with bright, zesty flavors. A tuna tostada paired with a cold Pacífico will send you over the edge.
If coffee is your love language, make a pilgrimage to Puerto Café. This local haunt serves up single-origin Mexican coffee with a side of friendly banter. Whether you need a pre-stroll espresso or a mid-day cold blue, this is a great spot to fuel up.
And when indulgence calls, there’s Sendo, a decadent omakase-style sushi experience that truly rivals anything on the streets of Tokyo.
Skip the souvenirs
(Three Hens and a Rooster/Facebook)
Before you’re tempted by that colorful ceramic skull or embroidered tote, here’s the tea: Malecón souvenirs are almost always marked up. While the stalls offer eye-catching wares, Puerto Vallarta natives prefer hunting for treasures at boutique shops like Lemongrass Boutique or local markets.
Evenings on the Malecón
(Pinterest)
After dinner, the Malecón transforms into a lively carnival of street performers, live music and food vendors. Stroll along and soak in the colorful chaos. When your feet tire, grab a late-night table at Vitea for one more drink or head over to El Colibri, a speakeasy-style cocktail bar that has a great energy and fun social scene.
Puerto Vallarta’s Malecón is more than a tourist hotspot: it’s a living, breathing slice of local life. While it’s easy to get caught up in the neon lights and souvenir stands, a little curiosity goes a long way. Stick to the spots locals love, and you’ll leave with some great memories and more than a few sunset photos.
Meagan Drillinger is a New York native who has spent the past 15 years traveling around and writing about Mexico. While she’s on the road for assignments most of the time, Puerto Vallarta is her home base. Follow her travels on Instagram at @drillinjourneys or through her blog at drillinjourneys.com.
