Who are the winners and losers of the 2025 federal budget?

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November 18, 2024

Finance Minister Ramírez de la O presenting the 2025 federal budget proposal — In addition to presenting the federal budget proposal, Finance Minister Ramírez de la O outlined a range of projections on Friday, including government revenue of just over 8 trillion pesos in 2025, and economic growth of 2-3%. (Galo Cañas/Cuartoscuro)

The federal government has outlined its spending plans for 2025, presenting a budget proposal that details expenditures in excess of 9 trillion pesos.

Finance Minister Rogelio Ramírez de la O submitted a 9.3-trillion-peso (about US $460 billion) budget proposal to the lower house of Congress on Friday. The total planned expenditure is 2.6% higher than federal government spending in 2024, but represents a 3.6% reduction in real terms.

The Congress, dominated by lawmakers from the ruling Morena party and its allies, is expected to approve the proposal in the coming weeks.

In terms of year-over-year funding decreases and increases in percentage terms, the Defense Ministry (Defensa) is the biggest loser while the Agrarian, Land and Urban Development Ministry (Sedatu) is the biggest winner.

Let’s take a closer look at the federal government’s planned allocation of funds in 2025.

The losers

The Defense Ministry, now abbreviated as “Defensa” after the ministry used the Sedena acronym for almost 90 years, has been allocated 151.99 billion pesos in funding for 2025, a reduction of 43.8% compared to 2024.

A Maya Train station — Funding for four state-owned companies under the Defense Ministry’s purview, including the firm responsible for operating the Maya Train railroad, has been cut by 70%. (Cuartoscuro)

Funding for four state-owned companies under the Defense Ministry’s purview, including the firm responsible for operating the Maya Train railroad, has been cut by 70%.

In addition to carrying out national defense tasks and responding to natural disasters, Defensa is involved in a wide range of non-traditional tasks including public security and infrastructure construction. Among the infrastructure projects the ministry built or partially built are the Tulum Airport, which opened in late 2023, and the Maya Train railroad, most sections of which are now operational.

The Maya Train is slated to receive funding of 40.82 billion pesos in 2025, a reduction of 67.5% compared to this year.

After Defensa, the federal government entities set to face the next biggest budget cuts in percentage terms in 2025 are as follows:

The Environment Ministry (Semarnat): funding to decline 39.4% to 44.37 billion pesos. The biggest funding cut is in the realm of “economic development” within Semarnat, but the allocation for scientific research will also decline.
The Security Ministry: funding to decline 36.2% to 70.44 billion pesos. The ministry’s funding is set to be cut even though it will have new investigative powers as the result of a recent constitutional reform, and despite high levels of insecurity in various parts of the country.
The Health Ministry: funding to decline 34% to 66.69 billion pesos.
The Energy Regulatory Commission: funding to decline 32.9% to 200 million pesos.
National Hydrocarbons Commission: funding to decline 32.9% to 173 million pesos.
Energy Ministry: funding to decline 31.3% to 138.3 billion pesos.
Culture Ministry: funding to decline 30.8% to 12.08 billion pesos.
National Transparency Institute (INAI): funding to decline 18.1% to 994 million pesos.
National Institute of Statistics and Geography (INEGI): funding to decline 17.5% to 12.25 billion pesos.

Mexico's 2025 federal budget proposal includes a 7.5% annual cut in funding for state oil company Pemex. — Mexico’s 2025 federal budget proposal includes a 7.5% annual cut in funding for state oil company Pemex. (@ProyectoNacion_/X)

Among the other government entities whose budget is set to be cut in 2025 is state oil company Pemex. The Finance Ministry proposed funding of 464.25 billion for Pemex next year, a 7.5% annual cut. Some 136 billion pesos are projected to go to the heavily indebted oil company to cover debt repayments in 2025.

A number of other ministries including Mexico’s Tourism Ministry, the Interior Ministry, the Foreign Affairs Ministry, the Finance Ministry (SHCP), the Labor Ministry, the Agriculture Ministry and the Economy Ministry will receive fewer resources in 2025. The budget of the president’s office will also be cut.

The winners

The government entities set to receive the biggest increases in funding in percentage terms next year are as follows:

Agrarian, Land and Urban Development Ministry (Sedatu): funding to increase 183.3% to 38.04 billion pesos. The ministry is set to receive a major funding boost as the government implements an ambitious plan to build 1 million new homes over the next six years.
Infrastructure, Communications and Transportation Ministry (SICT): funding to increase 72% to 140.79 billion pesos. Among the government’s top infrastructure priorities are new passenger rail projects, highway repairs, water projects and the development of new industrial corridors.
“Non-sectored entities,” including the National Institute for Indigenous Peoples and the Executive Commission for Attention to Victims: funding to increase 21% to 174.62 billion pesos.
State Workers Social Security Institute (ISSSTE): funding to increase 6% to 525.61 billion pesos.
Federal Electricity Commission (FCE): funding to increase 6% to 525.47 billion pesos.
Mexican Social Security Institute (IMSS): funding to increase 4.7% to 1.47 trillion pesos.
National Electoral Institute (INE): funding to increase 2.8% to 40.47 billion pesos. The INE will be responsible for organizing Mexico’s first-ever judicial elections in June 2025.
Welfare Ministry: funding to increase 2.3% to 579.88 billion pesos. This ministry is responsible for making payments to old-age pensioners as well as beneficiaries of various government social programs and scholarship schemes.
Public Education Ministry (SEP): funding to increase 1.6% to 450.88 billion pesos.

Funding for the judiciary, federal Congress, the Federal Auditor’s Office and the Federal Attorney General’s Office will also increase in 2025.

Funding for the Agrarian, Land and Urban Development Ministry (Sedatu) will increase 183.3% to 38.04 billion pesos. Sedatu promotes affordable housing and community infrastructure projects throughout the country, many of which have won prestigious architecture awards in recent years. (Sedatu)

Funding for states and municipalities

The Finance Ministry proposed combined funding of 4.89 trillion pesos (US $241 billion) for Mexico’s 32 state governments and thousands of municipal governments.

The figure represents an increase of 7% compared to the funding approved for 2024.

SHCP’s 2025 projections

The Finance Ministry (SHCP) and Finance Minister Ramírez outlined a range of projections on Friday. They include:

Government revenue of just over 8 trillion pesos in 2025, mostly from tax collection. Ramírez said that tax collection would reach 14.6% of Mexico’s GDP.
A budget deficit of 3.9% in 2025, down from an estimated 5.9% shortfall this year.
Public debt of 51.4% of GDP in 2025.
Economic growth of 2-3% in 2025, a forecast more optimistic than those of the International Monetary Fund and the World Bank.
A USD:MXN exchange rate of 18.7 at the end of 2025. The rate shortly after midday Mexico City time on Monday was 20.25.
An average oil export price of US $57.80 per barrel in 2025.

With reports from El Economista, Expansión, El País, El Financiero, Reforma and El Universal

‘Sara’ downgraded to tropical depression; heavy rain to continue in 4 states

By

MND Staff

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November 18, 2024

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Tropical depression Sara will bring heavy rain to the southeastern states of Tabasco, Campeche, Yucatán and Quintana Roo. (NOAA)

Tropical Storm Sara, which caused widespread flooding in Honduras and Belize over the weekend, weakened to a tropical depression in the Gulf of Mexico on Saturday and has dissipated to a low-pressure trough as of Monday afternoon.

The National Meteorological Service (SMN) reported that the storm’s center is currently located 35 kilometers west of Sabancuy, Campeche, and 145 kilometers southwest of the state capital. It is moving northwest at 20 kilometers per hour.

Para este día, se esperan #Rachas de #Viento fuertes a muy fuertes en zonas del noroeste, norte y noreste de #México. pic.twitter.com/ALzALtexxN

— CONAGUA Clima (@conagua_clima) November 18, 2024

With sustained winds of 45 kilometers per hour and gusts reaching up to 65 kilometers per hour, the storm’s remnants are expected to bring heavy rains to the southeastern states of Tabasco, Campeche, Yucatán and Quintana Roo.

Additionally, winds with gusts of 40 to 60 kilometers per hour and waves between one to three meters high are forecast along the coasts of Campeche, Yucatán and Quintana Roo.

Due to the effects of Tropical Storm Sara, all ports in Quintana Roo remain closed to small navigation, water tourism activities and sport fishing. Consequently, Governor of Quintana Roo Mara Lezama called on residents to remain alert and updated through the authorities’ official communication channels.

Rain forecast for today

Very heavy rainfall (75 to 150 millimeters): Chiapas.

Intervals of showers (25 to 50 millimeters): Oaxaca, Campeche, Yucatán and Quintana Roo.

Scattered rainfall (5 to 25 millimeters): Nayarit, Jalisco, Colima, Michoacán, Guerrero and Tabasco.

Isolated rains (0.1 to 5 millimeters): Coahuila, Chihuahua, San Luis Potosí, Querétaro, Hidalgo, Puebla, Tamaulipas and Veracruz.

Weather forecast for today

Cold front No. 10 will move over northern Mexico this week, impacting the northeast region before spreading to the rest of the country.

The cold air mass associated with this front may lead to cold and very cold temperatures at daybreak and evenings, with frost likely at dawn in high-altitude areas of the northwest, north, and northeast.

Minimum temperatures are forecasted to range from -10 to -5 degrees Celsius in mountainous regions of Baja California, Sonora, Chihuahua and Durango. During the day, the northwest and northern regions of Mexico will experience cool to temperate conditions.

With reports from El Sol de México, Meteored and Quadratín Quintana Roo

Trouble for El Tri: Coach Aguirre pelted with object following 2-0 loss to Honduras

By

MND Staff

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November 18, 2024

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The result is identical to last year’s Concacaf quarterfinal when Mexico came home from Honduras with a 2-0 deficit. (Mi Selección MX/X)

Mexico’s “El Tri” men’s soccer team has their backs against the wall after a listless 2-0 loss to Honduras on Friday in the first leg of the Concacaf Nations League quarterfinal series.

Honduras scored two second-half goals and will try to protect the advantage in the second-leg match at the Nemesio Díez Stadium in Toluca, México state, on Tuesday.

¡PESIMA SEGURIDAD Y ORGANIZACIÓN! ❌

Javier Aguirre se llevó un fuerte golpe con una lata de cerveza lanzada desde las gradas lo que provocó que se le abriera la cabeza y terminara sangrando 🇲🇽

NO HAY LUGAR PARA LA VIOLENCIA EN EL FUTBOL #RivalidadAzteca pic.twitter.com/8XT7Dozgfn

— TV Azteca Deportes (@AztecaDeportes) November 16, 2024

To add injury to insult, Mexico coach Javier Aguirre was hit in the head with an object thrown from the stands after the match.

The bloodied manager shrugged off the incident in the post-game media session, but the sport’s ruling body FIFA condemned the attack. Concacaf, the regional governing body, announced it is carrying out an investigation.

In a statement, the Honduras Football Association (FFH) said it “regrets the isolated actions of a small group of fans,” but claimed Aguirre was partly to blame, according to Goal.com.

“[T]he FFH categorically rejects the words, obnoxious gestures and provocative attitudes on the part of the coach of the Mexican national team, who insulted and provoked the Honduran fans from the beginning of the match.”

In minute 83, El Tri’s discombobulated defense failed to stop goal number 2 from Honduras's Luis Palma. — El Tri’s discombobulated defense failed to stop two goals from Honduras’s Luis Palma. (@FFH_Honduras/X)

On the field in San Pedro Sula, El Tri started slow, before enjoying lengthier possessions. However, the team lacked decisiveness and precision — errant passes and overdribbling were among Mexico’s most common mistakes — failing to effectively probe the Honduras defense.

Mexico was woefully inefficient in its offensive third and rarely carried the ball into Honduras’ box. Indeed, El Tri managed a meager four shots on goal, none of which caused Catracho goalie Edrick Menjivar any worry.

Aguirre’s line-up decisions also raised eyebrows in just his fifth game as coach since taking over for Jaime Lozano, who was fired in July.

The veteran manager — now in his third stint as coach of El Tri — utilized the aging Guillermo Ochoa in goal, moved right-footed center-back César Montes to the left side and inserted Israel Reyes as his partner in place of the injured Johan Vásquez. Aguirre also started Julián Quiñones at right wing whereas the five-time Liga MX champion has typically played on the left side.

¡Ya entrenamos en el Nemesio Diez! 😍

Aquí una probadita de cómo estuvo todo, pero el #Inside con todos los detalles ya está disponible ➡️: https://t.co/844N057zqP pic.twitter.com/WHHAsYmlQi

— Selección Nacional (@miseleccionmx) November 17, 2024

Mexico will again face Honduras on Tuesday night at the Nemesio Díez Stadium in Toluca, México state.

Playing out of the back, Montes stubbed his clearance, sending the ball right to Edwin Rodríguez who fired on goal from 22 meters. Ochoa blocked the low shot, but coughed up the rebound, bundling it right to Luis Palma who thumped it past the prone goalie.

In minute 83, Montes unsuccessfully chased a play into the Honduras half and the hosts took advantage of the gaping hole he left in the middle of Mexico’s back line.

The result is identical to last year’s quarterfinal when Mexico came home from Honduras with a 2-0 deficit. In the return match at Estadio Azteca, El Tri forced overtime with a late goal by Edson Álvarez then won the ensuing penalty shootout.

With reports from ESPN, Goal.com and Sports Illustrated

A savory sweet Mexican treat to use up your Halloween leftovers

By

Deborah McCoy

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November 18, 2024

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Mexican empanadas — With 800 years of history, empanadas predate Mexico by centuries. (Canva)

Let’s talk empanadas, a wonderful delicacy, whether savory or sweet, that is a part of Mexican culture and cuisine and an age-old tradition.

Empanadas are believed to have originated in the Iberian Peninsula with references made to them in medieval cookbooks dating from the 13th century. In fact, the name “empanada” comes from the Galician verb empanar, which means “to wrap or coat in bread.”

Empanadas are a popular snack throughout Mexico. (Turcos Santiago/Facebook)

The first empanadas were savory with aged cheese or preserved fish used for fillings, reflecting the limited ingredients available in the Middle Ages. It wasn’t until the 16th Century that empanadas reached Latin America, brought to Mexico by the conquistadors. Naturally, the Mexicans adapted them using local ingredients and spices to make them their own. A notable exception became the “turco” that originated in Nuevo Leon, inspired by Turks who traveled here in the 1840s and introduced pork fat to the dough (as Emeril says, “Pork fat rules!”), which transformed empanadas into a savory pastry. Turcos are filled with meats and cheeses and are known for their sweet, rich flavor due to the pork fat in the dough. In Guerrero, on the other hand, you might find empanadas filled with seafood or fish while in Oaxaca, you might find them stuffed with mole or other sauces.

Now let’s talk “sweet” empanadas, so popular in Mexico. They may be filled with cinnamon-spiced apples, or pumpkin and cream-cheese (like our recipe) and other goodies, but what separates them from their savory counterpart is the dough. The dough of a sweet empanada contains sugar, butter or lard (adding richness and flavor), and flavorings like cinnamon, vanilla, chocolate or even almond flour. This results in a softer and more tender product that’s often flaky, like pastry. The savory version, however, focuses on three factors: Flour; salt; and fat (usually lard), resulting in a firmer and sturdier crust, which means it can be baked or fried without becoming overly soft.

Since the holidays are approaching, I thought it might be fun to incorporate the holiday dessert foods we think of like pumpkin and cheesecake into one Mexican delicacy that would make an amazing dessert for any holiday dinner or occasion! So, let’s get baking!

Pumpkin Cheesecake Empanadas

Mexican pumpkin empanadas — Recipe adapted from castellonskitchen.com. Makes 16 empanadas. (Canva)

Filling:

1 Cup (250 g) pumpkin puree* (puré de calabaza). Make your own. It’s easy and you’ll never taste anything like it!
5-8 lbs. (2.25 kg – 3.6 kg) pumpkin (roughly two small pumpkins)
- Preheat oven to 375F/190C. Wash pumpkin. Line baking sheet with parchment paper. Cut the stems off the pumpkins and cut in half, lengthwise. Scrape the seeds from inside the pumpkins. Place pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork. Scoop the cooked pumpkin out of the shells and put in a food processor or blender. Blend until smooth. Add a tablespoon or two of water, if needed.

1/4 Cup (50 g) brown sugar (azúcar moreno)
1 tsp. (4.2 g) vanilla extract* (extracto de vanilla) *
- Mexican brands noted for intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla
1 1/2 tsp. (2.8 g) pumpkin-pie spice
- 4 tsp. (10.4 g) ground cinnamon (canela); *2 tsp. (5.62 g) ground ginger; *1 tsp. (2.1 g) ground cloves (clavo molido); *1/2 tsp. ground nutmeg (nuez moscada molida). Mix together and store in an air-tight container.
1/4 tsp. cinnamon, ground (canela)

Instructions:

Preheat oven to 350F/175C
Spray baking dish with cooking spray
In a large bowl, mix together pumpkin, condensed milk, sugar, cream-cheese and eggs until well combined, reaching a light and fluffy texture (about 3 minutes).
Add vanilla, pumpkin-pie spice and cinnamon and beat until incorporated.
Pour batter into baking dish.
Bake mixture until set, about 25 minutes.
Cool on racks.
Cover and refrigerate for about an hour until completely cool or overnight.

Empanada Dough:

Preheat oven to 400F/204C
Line a baking sheet with parchment paper

Ingredients:

2 /12 Cups (325 g) all-purpose flour
- Use only American flour, available online.
1/2 tsp. (3 g) salt (sal)
1/4 tsp. (1.2 g) baking powder (polvo de hornear)
1/2 tsp. (0.69 g) ground cinnamon (canela)
1/2 Cup (115 g) unsalted butter, cut into small pieces (mantequilla sin sal)
1/2 Cup (95.5 g) shortening*
- Use Inca Manteca brand, found in Mexico.
3/4 Cup (171 g) ice water (agua)
Cinnamon-sugar* for sprinkling empanadas.
- To make cinnamon-sugar: Add 1/4 Cup (99.4 g) cinnamon (canela) to 1 Cup (200 g) sugar (azúcar estándar). Store in air-tight container.

Egg-wash for Crust:
1 large egg, beaten with 1 tsp. (4.9 g) water

Directions:

In a large bowl, whisk together flour, salt, and baking powder.
Add butter and shortening.
Working quickly and using your fingers, combine mixture until it resembles coarse meal.
Add water. Flour your hands and mix together.
Knead once or twice to fully combine. (The less kneading the better.)
Divide dough in half.
Cover each half with plastic wrap and refrigerate 15 minutes. (Dough can be refrigerated up to 5 days. Bring to room temperature before using.)
Divide each piece of dough into 8 pieces.
Take one piece of dough from refrigerator and using a floured rolling pin on a floured surface, roll the piece into an 1/8-inch-thick oval. (Leave the rest of the pieces in the refrigerator. Roll one at a time.)
* Using a medium sized cookie scoop, place 2-3 scoops of pumpkin-cheesecake filling into center of the dough. Fold dough over to enclose filling and seal edges with a fork. Using a spatula, transfer the empanada to a parchment-lined cookie sheet.
Coat each empanada with egg-wash and sprinkle generously with cinnamon sugar.
Bake for 20-25 minutes.
Let cool and serve with or without icing.

Icing:

2 Cups (230 g) powdered sugar
1-2 Tbs. (15.3 g to 30.6 g) milk

Mix until blended. Add more milk as needed to reach desired consistency. Drizzle over empanadas.

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).

The funnest way I’ve found to explore Mexico

By

Bel Woodhouse

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November 18, 2024

9

exploring Mexico — The discovery of Mexican scratch maps sent Bel Woodhouse on an frenzied series of trips to discover everything Mexico has to offer. (Rasca Mapas)

I admit it: I geek out on Mexico stuff. My favorite thing is exploring new places and learning about their beautiful traditions. So when Robin, who is exploring Mexico’s Pueblos Mágicos, introduced me to the Rasca Mapas scratch map of the Magical Towns I was hooked. I had to have one and ordered my own that same day.

When it arrived, a new side of Mexico opened up for me. All 32 states with the 177 Pueblos Mágicos are listed. They are just begging to be visited so I can scratch them off my map. But there are other scratch maps, too. There are maps of Mexico showing the 32 states, one for the municipalities, and one for Mexico City. There’s a scratch map of the Archaeological Sites of Mexico, too — I want that one).

A scratch map of Mexico — The scratch map that inspired Bel. (Rasca Mapas)

Best of all, there is a travel journal to accompany them. This has to be the most fun way to explore Mexico. It’s enriching my knowledge and understanding of the country I live in, and it even helps my Spanish!

177 Pueblos Màgicos

What I love most about this scratch map is that it makes me want to get out and go to more places. To scratch off another adventure, explore and experience the beauty of Mexico.

So far, eight have been scratched off my map. One was a no-brainer: Cozumel, where I live. So, it didn’t hold the kind of excitement that the most recent one, Tequisquiapan, did. It was amongst three new Pueblos Mágicos scratched off my map last month. On a trip to the central highlands visiting Querétaro and Guanajuato, I got to scratch off Bernal, Tequisquiapan and Dolores Hidalgo.

Having the map makes me put visiting Pueblos Mágicos at the top of my list when traveling. When planning a trip, the first thing I look at now is which Pueblos Mágicos are nearby. I read up on their history and what they are famous for. It’s making me more interested in every part of Mexico.

My Fun Scratch Map Travel Journal

Watch this video on YouTube

Plus, there is a matching travel journal with its own scratch map guide inside.

The travel journal

When I received my travel journal, I swear the heavens opened and angels sang. I love the feel of it in my hands. It’s hard-covered and sturdy enough to withstand a frequent traveler like me. As an avid note-taker and sketcher, it has the perfect balance for me. Lined pages are on one side for notes, and a blank page is on the other to fill with sketches.

Both fun and professional, I’m using this journal as a work tool. The lined page is very helpful for quickly jotting things down so I don’t forget. Important things like the correct spelling of towns, textiles and businesses. Like my favorite winery, Viñedo Los Arcángeles, and extensive notes on the best wine tasting of my life.

Bel’s winetasting notes. (Bel Woodhouse)

If I hadn’t written down Tequisquiapan, it would have been very frustrating trying to figure out how to spell it. It’s not the easiest name to remember or say. Try saying it three times fast. My guide and I played that game and ended up in fits of laughter.

This journal is more than just a journal. It’s an educational tool, a work tool, and a tool to help me immerse myself in this beautiful country. It’s even helping me get more fluent in Spanish by writing down new words, names, and phrases. Plus, it’s a sketchbook to catalog the beautiful botanicals I find. Mexico’s biodiversity is astounding.

As a botanical artist, I adore learning about Mexico’s native plants and recording my findings in my journal, showing where in Mexico I found them.

Fun exploring Mexico

My journal is now a sanctuary. When traveling it provides me with balance. Some time for me to take note of all the beauty I see. Unusual things I find, and beautiful yet unusual experiences I have. Like meeting Samantha.

Samantha is the gorgeous Mexican Fire Knee Tarantula I met at the Museo de Bichos in Querètaro. Like something I’d only ever seen in Indiana Jones movies, I wasn’t quite prepared for how Samantha melted my heart. It was fascinating. One man’s private collection catalogs a 35-year entomology career with over 2,400 specimens worldwide. Plus, I love supporting small private museums like this.

And I’ll admit, Samantha was an angel. Sitting so quietly in my hands. So, of course, she was added to my travel journal because I would never want to forget that experience of handling a tarantula. It’s not something I do every day.

What Mexico is teaching me

Ever since getting this scratch map and journal, it has made a big impact on my life. Before, I loved living in Mexico. Now, I feel like a part of Mexico. Learning more about the beautiful Pueblos Mágicos, traditions, textiles, and history and visiting them has enriched my life.

This fabulous scratch map and journal are scratching my travel itch, my art itch and my Discover Mexico itch.

Mexico Correspondent for International Living, Bel is an experienced writer, author, photographer and videographer with 500+ articles published both in print and across digital platforms. Living in the Mexican Caribbean for over 7 years now she’s in love with Mexico and has no plans to go anywhere anytime soon.

Exploring Guadalajara’s hidden speakeasies

By

Dawn Stoner

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November 17, 2024

2

Nomu speakeasy in Guadalajara — From Prohibition vintage to modern hideaways, Guadalajara has a speakeasy for everyone. (Dawn Stoner)

Prohibition in the United States ended long ago, but nostalgia for that bygone era has revived speakeasy-style bars worldwide, and Guadalajara is no exception.

Modern speakeasies aren’t illegal, but they recreate the vibe of the old clandestine bars with discreet, low-lit spaces accessed via unmarked doors, back alleys and hidden staircases. Some up the ante further with secret passwords and reservations-only policies. The reward for intrepid visitors is an underground spot to relax and imbibe with like-minded souls. Below are five of my favorite Guadalajara speakeasies that are worth the trouble to find.

Búnker Brew Club

BBC speakeasy Guadalajara — (Bunker Brew Club)

If the idea of quaffing craft beer in a real bunker 10 meters underground dating back to World War II sounds cool, then Búnker Brew Club is the place for you.

Located in Zapopan’s charming Seattle neighborhood, BBC is known for its rotating selection of international craft brews from places including Belgium and California. The pub’s owners have an encyclopedic knowledge of beer and are happy to offer suggestions. For connoisseurs, I recommend ordering a flight of the bartender’s choosing.

Cool and dark, BBC is an especially good choice during one of Guadalajara’s diabolical spring heatwaves. You can forget about the suffocating heat when seated 45 feet below ground with a crisp pilsner in hand.

To find the bar, look for the pink sign that reads “Ceci” above an outdoor staircase, then descend four flights.

San Jorge 225, Colonia Seattle, 45150 Zapopan. Reservations required. Book via OpenTable.

Galgo Speakeasy

When you arrive, head through the lobby to a closed gate in back. If no one is there, ring the bell. Once you provide the password, the doorman will let you through. To enter the bar, pass through a frosted glass door that reads “Galgo Criminología,” like some old-timey detective agency.

Packed with a young, well-dressed crowd, Galgo feels like it’s been around forever. There are wingback leather chairs, a marble top bar, vintage books, a British telephone booth and Art Deco posters on the walls.

If the ambience harkens to a bygone era, Galgo’s music brings you back to the present. On the night we visited, remixed disco beats gave way to thumping house music as the night progressed.

Galgo’s stocked bar can handle most any request, but their custom cocktails are where it’s at. Most are tequila-based — this is Jalisco, after all — and served in vintage glassware with botanicals, fresh fruit and flowers. The Barragán and Apocalypto are standouts, and oh-so-Instagramable.

As an aside, if you’re hoping to chat with whoever accompanied you, consider arriving early. When the DJ takes over around 10:30 p.m., conversation becomes nearly impossible.

Avenida Pablo Neruda 3055, Colonia Providencia. Reservations by phone or DM. Password required. More information via Instagram.

PIMP

Unlike most speakeasies tucked into windowless back rooms and basements, PIMP occupies the floor above a Tuscan restaurant, Osteria 10.

To enter, ascend the wooden staircase next to the restaurant’s pizza oven. Once upstairs, open the door masquerading as a bookshelf, and… benvenuti!

For my money, this is the coolest spot to grab a cocktail in Colonia Americana. PIMP’s indoor-outdoor space overlooking the treetops is bathed in soft light and perfect on cool evenings.

This secret lair feels like your eccentric aunt’s apartment. Its shabby chic décor features faux Renaissance art, exposed brick walls and vintage chandeliers. Wingback chairs, mismatched sofas and puffy ottomans provide plenty of comfy gathering spots.

Unlike other speakeasies in town, PIMP’s music is Prohibition-era jazz and blues, and isn’t too loud for conversation. It may explain why this spot attracts a lot of couples.

Cocktails are straightforward and cheap at just 90 pesos each. PIMP also offers Bohemia beer. I suggest visiting on a weeknight, as the place gets packed on weekends.

Calle Manuel López Cotilla 1498-A, Lafayette, 44150 Guadalajara. No reservation or password required. More information via Instagram.

Fat Charlie

Some speakeasies should come with an experts only warning label. Nabbing a reservation at Fat Charlie took us a week and multiple inquiries via social media. For best results, use Facebook Messenger.

Finding the place was easier. When you arrive at the unmarked storefront, just walk through the black curtain with a red pig on it and knock. When the door opens, provide the correct password and you will be let inside.

Upon entering, be sure to say hello to the owner’s adorable side kick, a scruffy mutt named Jack who staff members refer to as the manager.

Once your eyes adjust to the low light, Fat Charlie offers guests a haven for a chill night out. The drinks menu includes all the usual suspects, but I’d skip the Negroni in favor of an innovative cocktail like No Rules. It blends cognac, berries, balsamic vinegar and mascarpone cream. After consuming one, you might want to skip dessert.

In addition to being a cool hangout, Fat Charlie hosts mixology classes for those looking to level up their cocktail game.

Calle Manuel López Cotilla 1940, Colonia Americana. No entry without the password. More information via Facebook.

Nomu

Nomu is a gorgeous, cozy, candlelit bar hiding in plain sight. You enter from inside a sleek Japanese restaurant called Honne via an unmarked door next to the sushi bar.

While dining at Honne, I didn’t even notice the door until someone exited through it. Its black tile façade matches the wall perfectly, rendering it invisible.

Nomu’s vibe is low-key and sophisticated, making it the perfect spot for a special date, secret rendezvous, or conversation with an old friend.

Their drinks menu features various concoctions with tequila, mezcal and raicilla, all derived from the agave plant. It’s also a great spot for fans of Japanese sake and whiskey. Like the décor and drinks, service at Nomu is also top-shelf.

While this upscale neighborhood isn’t popular with out-of-towners or expats, Nomu is a great option if you find yourself on the west side of Guadalajara for dinner or a concert at the 3 de Marzo stadium.

Avenida Naciones Unidas 4839, Int. 103, Jardines Universidad. No password or reservation required. More information via Instagram.

After discovering that life in Mexico was a lot more fun than working in corporate America, Dawn Stoner moved to Guadalajara in 2022, where she lives with her husband, two cats and Tapatío rescue dog. Her blog livewellmexico.com helps expats live their best life south of the border.

MND Perspectives: Will Mexico benefit from nearshoring?

By

MND Podcasts

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November 17, 2024

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Shipping containers in a shipyard — With more than US $100 billion in announced investments still unrealized, nearshoring has yet to reach its full potential. (Shutterstock)

In this week’s exclusive, subscribers-only MND Perspectives podcast, Travis Bembenek, CEO of Mexico News Daily, examines the potential risks and rewards of nearshoring for Mexicans. While foreign direct investment generally leads to more jobs, there is a risk that Mexican companies could be displaced by highly competitive foreign firms

Should Mexico should aim for higher-value jobs in areas such as engineering, research, and management, rather than simply replicating the low-wage, low-skill model of maquiladoras? Will the influx of international companies rushing to nearshore in Mexico ultimately help Mexicans, or damage local economies and offer poorly-paid and undesirable jobs?

MND Perspectives: Will Mexico benefit from nearshoring?

Watch this video on YouTube

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 Caitlin Cooper and Rose Eglhoff. Podcast produced by Chris Havler-Barrett.

State by plate: Baja California Sur seafood

By

Chris Sands

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November 17, 2024

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Baja California Sur seafood platters — Seafood of all types are a staple of Baja California Sur plates, with the small state having some of the nation's best clams, shrimp and fish offerings. (Villa del Palmar)

There’s a reason many tourists flock to Baja California Sur (BCS) to enjoy vacations on beautiful beaches in destinations like Los Cabos, Loreto, and La Paz. The state has more coastline than any other in Mexico and it’s not particularly close. In fact, between Baja California and BCS, the peninsula they share — the world’s second longest — makes up 38% of Mexico’s total coastline. BCS alone accounts for 22%.

Given this coastal abundance and easy access to the fruits of the sea in both the Pacific Ocean and the Sea of Cortés, it should come as no surprise that the cuisine of BCS is and has always been seafood-focused. That’s not to say there aren’t other foods of note. The state is famous for its chicken-stuffed tamales fajados; regional fruit-based specialties like mangate and dulce de pitahaya, made from ripe mangoes and dragon fruit, respectively; and its aphrodisiacal liqueur, Damiana, which is sourced from a native herb.

Seafood lovers rejoice, for you have found paradise. (Mike Bergmann/Unsplash)

But seafood is the culinary lodestar, and before the age of tourism, fishing accounted for much of the regional industry. It’s still practiced commercially, of course. For example, the Baja California peninsula provides the majority of abalone in Mexico, while BCS and Sinaloa harvest more than half the country’s clams.

Seafood dishes traditional to Baja California Sur

Simple recipes are the rule for tuna, marlin, totoaba, octopus, crab, shrimp, scallops, lobster, clams, abalone, snails and other salty fare. When you have ingredients this fresh, after all, why not let their flavors speak for themselves?

These frutas de mar all lend themselves readily to simple preparations. However, if BCS has a signature food, it is undoubtedly almejas chocolatas: chocolate clams in English, Megapitaria squalida scientifically speaking. These clams are named not for any chocolate-like sweetness but for the color of their shiny brown-hued shells, which serve as picturesque serving vessels at local restaurants. The meat of these clams is quite tender and exquisite, so much so that some locals prefer to eat them raw.

Almejas chocolatas get their name from the color of their shell, not from any rich sweetness. (Villa del Palmar)

The clams can be found buried in the sand on the ocean floor in bays around the state, including La Paz, Loreto, Magdalena, Ojo de Liebre and Santa Rosalía. As the clams burrow in shallow water, they’re typically fished by hand, not with nets.

How and where to best enjoy almejas chocolatas

Visitors will typically find chocolate clams served either tatemada style or “en escabeche.” The former preparation is taken from the Nahuatl word tlatemati, meaning to be roasted over a fire. It’s the local version of a clambake, with the clams placed upside down on the sand. They’re then covered in gravel with chamizo leaves before being set on fire and left to cook for at least 20 minutes. Once done the meat is usually popped into tortillas and served as tacos with a fresh salsa made from vinegar, mustard, mayo, salt, and pepper.

As for escabeche, this is a traditional method for pickling seafood, vegetables, or other ingredients in a briny, acidic marinade. For almejas chocolatas, the typical marinade consists of vinegar with ingredients like bay leaf, oregano, chile güero, carrots and zucchini. To make them yourself in time-honored BCS style, notes Visit Mexico, you need “to cook the vinegar and water with sautéed vegetables for five minutes, then remove the mixture from the heat and submerge the clams. The result is a dish bursting with flavor and perfect as an appetizer or a main course.”

These are the most common serving methods, but certainly not the only available preparations. Besides slurping them raw with a squeeze of lime, chocolate clams may be grilled, preferably with lime juice and hot sauce, made into ceviche or used as a shrimp replacement in a clam cocktail.

Restaurants throughout the state serve these beloved delicacies. But the most traditional place to enjoy them is Loreto, the first capital of California from 1697 to 1777, and still a destination of note in Baja California Sur. Each year in June, Loreto hosts its Festival de la Almeja Chocolata. However, for the past two years, the festival has proceeded without its star attraction because of sustainability measures, instead featuring other local cuisine and culture.

How almejas chocolatas are being protected to ensure sustainability

Despite its abundance, the Baja California peninsula has been plagued by overfishing offshore, some of it done legally, much of it illegally. However, the Mexican government has instituted temporary bans in some places to help protect and sustain some of these important regional products. That has certainly been the case with almejas chocolata. They’ve been banned seasonally in Magdalena and Almejas Bays on the Pacific Coast of BCS from September to December in recent years. Such temporary bans have also been instituted in Sinaloa, and of course in Loreto Bay, where a two-year ban was the reason it couldn’t be served at the annual festival in its honor. But with careful management, this local treasure should continue to be a staple of the local diet for centuries to come, just as it was in centuries past for early settlers, and millennia past for the peninsula’s Indigenous inhabitants.

Caribbean fishermen — (Martín Zentina/Cuartoscuro)

Traditional specialties to sample in Los Cabos

Yes, there are other seafood specialties besides chocolate clams worth trying, particularly in Los Cabos, the state’s most popular tourist destination. Sashimi made from locally caught yellowfin is outstanding. Smoked marlin tacos probably shouldn’t be served in Los Cabos due to the importance of marlin to local sportfishing, as well a s the emphasis on catch and release policies. However, once they’re at a restaurant, one might as well eat them. They’re a menu staple at some local taquerías and if you haven’t tried them before they’re quite delicious. The tostada version, with a topping of avocado, is likewise tasty.

Machaca is another Los Cabos favorite and a great option for those who don’t love seafood. The sun-dried beef is usually served for breakfast, in a burrito or plated with scrambled eggs, tomatoes, and green poblano chilies — choyero style, after the nickname for native residents, which is itself taken from the cholla cactus.

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.

Know your Puerto Vallarta neighborhood: Cinco de Diciembre

By

Meagan Drillinger

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November 17, 2024

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Church of Nuestra Señora del Refugio in Cinco de Diciembre, Puerto Vallarta — Cinco de Diciembre is a charming neighborhood home to architecture, food and great beaches. (Catedraleseiglesias.com/CC BY 2.0)

Cinco de Diciembre may just be Puerto Vallarta’s best-kept secret. Every time I walk the bougainvillea-draped sidewalks, I’m reminded why this neighborhood is one of my favorites. Not only is it beautiful and historic, with cobblestone streets that climb the hillsides and a fantastic beachfront location, it’s also a harmonious blend of locals, expats and in-the-know tourists, creating an authentic, eclectic energy.

Strolling the streets, you’ll encounter markets, mom-and-pop eateries, stylish cocktail bars and sweeping views of the Pacific, all in one scenic neighborhood. If you want to know how to make the most out of this part of town, read on for my insider’s guide to Puerto Vallarta’s Cinco de Diciembre neighborhood.

Ocho Tostadas in Puerto Vallarta — Ocho Tostadas, essential eating for seafood lovers in Puerto Vallarta. (Tomi C / TripAdvisor)

Where to eat in Cinco de Diciembre

Cinco de Diciembre is where Puerto Vallarta’s food scene shines, boasting a mix of classic Mexican and innovative seafood spots. First up, Ocho Tostadas is a must for seafood lovers. Think fresh ceviche, smoky grilled octopus and shrimp tostadas with a view of the water. Then there’s El Andariego, a neighborhood institution known for its colorful décor, hearty breakfasts and the best chilaquiles around. For those beachside cravings, Barracuda serves up excellent fish tacos and fresh seafood in a casual, sand-between-your-toes setting.

But Cinco de Diciembre isn’t just for seafood fanatics. Carnivores should make a pilgrimage to El Carboncito for al pastor tacos cooked on a traditional trompo spit. At Birrieria y Taqueria Liz, the birria is heavenly — trust me, a plate here will set you up right for a day of exploring. And don’t even get me started on Pollo Feliz. Yes, it’s a chain, but there’s a reason locals rave about it. They do rotisserie chicken so tender and flavorful, complete with fresh, warm tortillas and a fresh tomato salsa.

For something a little more international, La Traviata offers Italian favorites with a front-row sunset view. Perfect for a romantic dinner, this spot’s pizzas and pastas are just as memorable as the view. If you’re after a truly local experience, check out Tacon de Marlin for some of the freshest and heartiest seafood tacos around — definitely a place for seafood enthusiasts. And don’t leave without indulging in a churro or three at Julio’s Churros, where these crispy, cinnamon-dusted treats are made fresh and warm.

Where to drink in Cinco de Diciembre

Cinco de Diciembre has no shortage of places to enjoy a drink, from laid-back beach bars to craft cocktail dens. El Solar is my personal favorite for a drink with a view. This beachfront bar is a hit with locals and travelers alike, serving up ice-cold beers, cocktails and super fresh tuna poke right on the sand. Watching the sunset here with a margarita in hand is a quintessential Puerto Vallarta experience.

A group of people toasts around a table at El Tasting Room in Puerto Vallarta's Cinco de Diciembre neighborhood — El Tasting Room offers private tasting experiences for those who want to learn more about Mexico’s most famous spirits. (El Tasting Room)

For another casual experience, The Gusto Lounge serves cold beer and cocktails in a relaxed setting. And for true cocktail aficionados, El Tasting Room Bar & Liquor Store is a fantastic find. Not only do they serve a carefully curated selection of artisanal tequila and mezcal, but you can also order beautiful cocktails and buy a variety of local and international spirits— a great spot for anyone who takes their mixology seriously.

What to do in Cinco de Diciembre

Cinco de Diciembre’s beaches might be rockier than the sandy stretches of Los Muertos Beach to the south, but that doesn’t stop people from flocking to the water here. You’ll find a mix of locals and tourists lounging at Mango’s Beach Club, a casual spot where you can grab a beach chair, order a margarita and enjoy the sun. It’s not the softest sand, but the laid-back vibe more than makes up for it.

Humpbacks nurse their young in the Bay of Banderas during the winter. (Explora Vallarta)

If you’re up for an adventure, plenty of water sports await along this stretch. Jet skiing is popular here and you can rent one for a quick thrill zipping along the waves of the Pacific. Or if you’re more in the mood to relax, charter a boat for a day trip and explore the stunning Banderas Bay. It’s a fantastic way to see the coast, with a chance to spot dolphins and, if you’re lucky, humpback whales during the right season.

Where to stay in Cinco de Diciembre

Finding a place to stay in Cinco de Diciembre is easy, with options ranging from luxury hotels to charming boutique spots. Villa Premiere Boutique Hotel & Romantic Getaway is one of my top picks for its adults-only policy and a serene pool area overlooking the ocean. It’s the ultimate spot for unwinding after a day of exploring.

If you’re looking for a more family-friendly stay, Buenaventura Grand Hotel offers a little bit of everything, from pools to spa treatments and is perfectly located right on the beach. Meanwhile, Hotel Grand Paramar offers modern, spacious suites that feel more like apartments — ideal for extended stays or if you’re traveling with family. Lastly, Hotel Suites Nadia Puerto Vallarta is a hidden gem, especially for those who love a rooftop pool. The views here are mesmerizing, giving you a fantastic perspective of the city and ocean while you take a dip.

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.

Siemens shows how industry can help solve Mexico’s water and energy challenges: A perspective from our CEO

By

Travis Bembenek

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November 16, 2024

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Young Siemens Mexico employees smile and pose for a photo with a tank full of experimentally grown lettuce — Siemens Mexico is working to develop technology related to intelligent farming and water usage monitoring, among many other projects. (Siemens México y Centroamérica/Facebook)

Hardly a day goes by without a business or trade leader referencing the importance of Mexico improving in the areas of water, energy and education in order to better realize the country’s nearshoring potential. The team at Mexico News Daily is committed to increasing coverage in each of these areas and have recently launched the “Water in Mexico” series to focus on what is being done to help solve the many problems that the country has in this area.

Both energy and education are equally unique issues as well that need significant and urgent attention nationwide. To better understand what is being done and learn from one of the leading companies in the world in both water and energy, I recently met with the CEO of Siemens’ Mexico, Central America and Caribbean business, Alejandro Preinfalk. This year Siemens is celebrating 130 years since the German company began doing business in Mexico. One of the first projects completed by Siemens that year, 1894, was the illumination of the famous Paseo de la Reforma street in central Mexico City — so needless to say, the company has a bit of experience in the area of energy in Mexico.

A portrait of Siemens Mexico CEO Alejandro Preinfalk — Alejandro Preinfalk, CEO of Siemens Mexico, Central America and Caribbean. (Courtesy of Alejandro Preinfalk)

Fast forward to the present day, and Siemens now has over 7,000 employees in the country including over 1,000 new hires just this year. The company has opened three new factories this year in the cities of Ciudad Juárez, Querétaro and Monterrey, bringing them to a total of six plants in the country. Siemens also has two R&D centers in Monterrey and Querétaro and a distribution center in Guadalajara.

The company is proud of the fact that it is now sourcing 50% of its products locally in Mexico — a figure that has increased and will continue to do so. Siemens estimates that for every one of its employees in Mexico, an additional 10 indirect jobs have been created with suppliers in Mexico to support its business. Approximately half of Siemens Mexico production is for local use, while the other half is for export. This is a higher percentage of local use than many companies I talk to, who export a much higher percentage of production.

Siemens has doubled their Mexico revenue in just the past four years. When I told Mr. Preinfalk that I often hear doubts about nearshoring’s impact on Mexico from (non-business) thought leaders and economists, he was adamant that “nearshoring is real, it’s happening.”

He also mentioned that “expectations management” was important as the full impact of nearshoring on the country will take time yet. The record low vacancy in many industrial parks throughout the country, he noted, is evidence of what is yet to come.

Aerial view of a Saltillo, Mexico industrial park — Industrial parks across Mexico are seeing record low levels of vacancy, Siemens CEO Alejandro Preinfalk said. (OCV Saltillo)

Two of the major focus areas that the company is focused on in Mexico are automation/digitalization and electrification, both of which have a significant impact in the water and energy industries. A few examples of the many projects and technologies that the company is working on include:

Detecting leakages in the water distribution network
Conserving energy of pumps
Remote flow meters to monitor and control water usage
Intelligent farming
Creating digital twins to find ways to optimize water and energy usage

Mr. Preinfalk talked at length and with great pride about the work being done by the company in the area of training and education. Siemens has helped over 1 million students in Mexico through its work to help strengthen science and technology (STEM) education in Mexican schools, especially with young girls. The company is now at a level of 50% women in its new hires nationwide. The company has trained over 30,000 students, educators and future industry professionals nationwide in just the past two years on industrial software and technologies.

He also talked about an initiative called “Mexico 4.0 Commission: Innovation and Industrial Digitalization,” in which Siemens has collaborated with the Confederation of Industrial Chambers of the United Mexican States (Concamin). This collaboration led to the development of an app that allows companies to do “digital maturity assessments” to help identify gaps and build a plan to better integrate digitization into its operations.

It’s no secret that Mexico faces important challenges in the areas of water, energy and workforce education and preparation. I often hear thought leaders and columnists lamenting the seemingly insurmountable challenges and the slow pace of improvement. It is exciting and inspirational to learn what companies like Siemens are doing in Mexico to help solve the challenges and doing so in a way that takes into account the importance of helping to make a positive impact in the education of the country’s current and future workforce.

It’s no surprise to me that Siemens has been able to double its business in Mexico in just the past 4 years, given its focus on solving key challenges facing the country and investments in its people. Mexico needs them to continue to be successful and continue to invest in workforce development. The work the company is doing and the impact it is having are hugely important for the future of Mexico.

Travis Bembenek is the CEO of Mexico News Daily and has been living, working or playing in Mexico for over 27 years.