Saturday, July 12, 2025

What’s on in Puerto Vallarta in February?

4
What's on in Puerto Vallarta February
As always, Puerto Vallarta plays host to some of Mexico's best vibes, parties and events. (Visit Vallarta)

With a calendar bursting at the seams with cultural celebrations, sporting events and charitable soirées, February in Puerto Vallarta is anything but dull. Whether you’re a beach-loving foodie, a sports fanatic or an art aficionado, there’s something happening every day that will tickle your fancy. Pack your sunnies and get ready for a month full of fun with these must-attend events.

Boozy language exchange at La Catrina

(Vallartacalendar.com)

If your idea of a good time includes sipping cocktails while brushing up on your Spanish skills, then this weekly event at La Catrina Cantina. Hosted by the Spanish tutor Eddie, this laid-back conversation club is the perfect way to immerse yourself in Mexican culture, meet fellow language enthusiasts and ask all those burning Spanish grammar questions — all while keeping things light and fun. Donations are welcome, and who knows? You might just walk away with a new phrase or two.

Date: Feb. 5, 6:30 to 8 p.m.
Location: La Catrina Cantina, Lázaro Cárdenas 315B, Zona Romántica
Cost: No cover, donations accepted

Puerto Vallarta College Challenge

(Puerto Vallarta College Challenge)

The Puerto Vallarta College Challenge is back, bringing some of the top D-I softball programs to the beaches of the Bay of Banderas. Since its debut in 2015, this tournament has grown into a major event for PV, drawing top-tier athletes and enthusiastic fans. All games take place at the Nancy Almaraz Softball Field, a.k.a El Estadio, so grab your peanuts and Cracker Jacks and watch these teams swing for the fences.

Date: Feb. 6 to 16
Location
Ecuador 1566, Lázaro Cárdenas
Cost: US $100 per tournament pass, which can be purchased online until Jan. 24. Daily and tournament passes can be purchased in person in Puerto Vallarta afterwards.

Realty & Gourmet Market

(Visita Puerto Vallarta)

Whoever said real estate and restaurants don’t go hand in hand hasn’t met the Realty & Gourmet Market in Puerto Vallarta. Kicking off the first edition of this unlikely pairing, 30 exhibitions, including some of the city’s best restaurants and real estate companies, will come together along the Malecon. Guests can enjoy gourmet bites and get information on what condos and houses are available to rent or buy in town.

Date: Feb. 11
Location: Los Arcos del Malecón Amphitheater, Malecón s/n, Centro
Cost: Free entry

Chalk Artist Festival

(Carlos Ibarra/Bucerias Chalk Art Walk)

Cupid’s arrow hits double the target on Valentine’s Day in Puerto Vallarta. First, wander the works of art at the Chalk Artist Festival, where the streets transform into a kaleidoscope of creativity. Talented artists from across Mexico compete for cash prizes, bringing the pavement to life with intricate, colorful designs.

Date: Feb. 14
Location: Various locations 
Cost:
Free entry

Por Amor al Arte

(Por Amor Al Arte)

When you’re done with the Chalk Art Festival, head over to ARTe VallARTa Museo for Por Amor al Arte, a glamorous fundraising event celebrating all things artistic. Expect an evening filled with performances, gourmet bites and the chance to take home a masterpiece of your own at the silent auction. Proceeds benefit the museum, so you can indulge your inner art critic for a good cause.

Date: Feb. 14, 6 to 10 p.m.
Location: ARTe VallARTa Museo, G. Prieto 164, El Remance
Cost: 
Tickets start at 1500 pesos

PGA Tour – Mexico Open

Tee up for one of the most anticipated sporting events of the year: the Mexico Open at Vidanta. Set against the backdrop of the Pacific Ocean and green fairways, this PGA Tour event attracts some of the biggest names in golf. You can be a die-hard fan or just looking for an excuse to sip margaritas on the green.

Date: Feb. 17 to 23
Location: Vidanta Vallarta, Blvd. Fco Medina Ascencio, Las Juntas
Cost:
Three-day weekend passes available for 4000 pesos

El Carnaval Puerto Vallarta 2025

(El Carnaval Puerto Vallarta)

Who needs Rio when you’ve got Puerto Vallarta’s Carnival? Expect three days of non-stop revelry with live music, folk dances, drag shows and DJs lighting up Downtown and the Romantic Zone. The pièce de résistance? The fabulous parade on February 22nd, winding its way from the Sheraton Buganvilias Resort down the Malecon, ending in the vibrant Romantic Zone. It’s a spectacle of color, creativity and contagious energy that you won’t want to miss.

Date: Feb. 20 to 22
Location:
Cost:

Vallarta Bird and Nature Festival & Chili Cook-Off

(Festival de Aves & Naturaleza de Vallarta)

Nature lovers and foodies unite! The Vallarta Bird and Nature Festival is a fantastic opportunity to explore the region’s incredible biodiversity through guided tours, walks and kid-friendly activities.

And if all that birdwatching works up an appetite, head to the annual Puerto Vallarta Chili Cook-Off. Sample a dizzying array of chili recipes from local restaurants and home cooks, groove to live music and sip ice-cold beer, all while supporting Toys for Tots Puerto Vallarta. It’s a win-win for your taste buds and the community.

Date: Feb. 22
Location: Various locations
Cost: Various prices

Charity Bingo for Colina Spay and Neuter Clinic

(Nacho Daddy/Facebook)

Feeling lucky? Test your bingo skills for a good cause at Nacho Daddy, where Charity Bingo raises funds to provide free spay and neuter services for Puerto Vallarta’s furry friends. With a special food and drink menu, fabulous prizes and a fun-loving crowd, it’s an evening of entertainment that helps make a difference.

Date: Feb. 26 at 4 p.m.
Location: Nacho Daddy, Basilio Badillo 287, Zona Romántica
Cost: 300 pesos

Illumination V Dinner & Show

(Pastios de Luz)

Rounding out the month in style, Illumination V Dinner & Show is an exquisite gala benefiting Pasitos de Luz, a charity supporting children with special needs. Held at the luxurious beachside Shangri-La in Marina Vallarta, the evening promises a starry night of gourmet dining by local chefs and live performances.

Date: Feb. 27, 6 to 10 p.m.
Location: Shangri-La, Av. Paseo de la Marina Sur 385, Marina Vallarta
Cost: 2,200 pesos

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

MND Perspectives: An analysis of Sheinbaum’s Plan México

0
A women holding up a sign saying "young people building the future." Part of a Plan Mexico podcast.
A new government scheme looks to reshape Mexico's future. Our podcast asks how it will fare. (Crisanta Espinosa Aguilar)

The unveiling of the government’s flagship new “Plan México,” an ambitious initiative to reshape the Mexican economy presents an opportunity for the country. Economist Valeria Moy explains the potential benefits and unexpected problems that could arise as a result of the plan, as well as how the think tank Mexican Institute for Competitiveness (IMCO) foresees Mexico’s economic future.

Our subscriber-exclusive podcast takes a look at the bigger picture. What areas will the government invest in? How will they overcome traditional problems that have blighted the Mexican economy for generations? What does the future of Mexico look like?

MND Perspectives: Plan México: A Critical Analysis

Join the MND Perspectives podcast as we take a look at what the future might have in store.

This podcast was produced using AI tools. All information collected and discussed in this episode was investigated, written and edited by human journalists. Compiled an IMCO article by Valeria Moy, republished by Mexico News Daily. Edited by Caitlin Cooper and Chris Havler-Barrett. Podcast produced by Chris Havler-Barrett. 

Mexico’s National Water Law and industry

2
Industrial water usage in Mexico
Mexico's water crisis is no secret, but how is industrial water usage managed in Mexico? (Mario Jasso/Cuartoscuro)

Since 1992, water use in Mexico has been governed by the National Water Law (LAN), a framework established during the administration of President Carlos Salinas de Gortari as part of an economic liberalization program. The LAN replaced the previous system, which distinguished between allocations — granted to municipalities for public use — and concessions, issued to corporations for commercial purposes.

A major overhaul of the Mexican water regulation system at the time, the LAN streamlined the process for corporate entities to acquire water concessions, removed limits on how many concessions they could hold, and instituted a uniform payment scheme for public and private users. It also created the National Water Commission (Conagua), a decentralized branch of the Environmental Ministry (Semarnat) as a governing authority over water administration.

Conagua HQ in Mexico City
The 1992 National Water Law saw the creation of administrative body Conagua. (Gobierno de México)

However, in the years since the LAN has faced criticism for favoring corporate interests at the expense of environmental sustainability and marginalized communities. A 2023 study by the Mexican Institute for Competitiveness (IMCO), a public policy research think tank, highlighted significant gaps in oversight of private concessions, leading to overexploitation of water resources.

The report noted that poor monitoring has enabled pollution and waste, particularly in industries like livestock farming and mining, where inadequate wastewater treatment has contaminated groundwater. The study also found that inspections by Conagua and the Office of the Attorney General for Environmental Protection (Profepa) dropped by 70% between 2019 and 2022, compared to the previous eight years when annual inspections averaged more than 8,000 per year.

The push for reform

Since its implementation, the LAN has been at the center of numerous conflicts over water access. In 2012, Article 4 of the Constitution was amended to recognize access to water and sanitation as human rights, mandating the creation of a new General Water Law to replace the LAN. Yet, more than a decade later, this legislation remains unpassed.

Mexico’s water laws are in need of reform to treat the growth in industrialization in the country. (Crisanta Espinosa Aguilar/Cuartoscuro)

In October, Morena party deputy Xóchitl Zagal Ramírez introduced a bill to establish the General Water Law. The proposal would reduce the maximum term for water concessions from 30 years to 15 years, require environmental impact studies for potential concessionaires, and allow Conagua to scale back volumes for overexploited concessions.

Some water experts, however, caution that such measures could discourage foreign investment.

Raúl Rodríguez, president of the non-profit Water Advisory Council, explained the challenges to Mexico News Daily. “Our current president wants to shorten concession terms and reduce water volumes for several industries. Despite new agreements with the business sector, this creates uncertainty for companies that need assurance of water availability for their operations,” he said.

Rodríguez suggested the government focus on incentivizing wastewater reuse rather than limiting concessions, emphasizing that such a strategy would benefit both private companies and the broader public.

Industrial contributions and challenges

Mexico’s industrial sector accounts for approximately 5% of the country’s water usage, compared to 76% for agriculture and 14% for domestic supply. Despite its smaller share, the industry is subject to stringent regulations under LAN. Companies are required to invest in water treatment technologies to comply with national and international standards, such as the United Nations’ 2030 Sustainable Development Goals.

A recent example of water efficiency in the industry is Heineken’s brewery in Chihuahua, which uses just under two liters of water to produce one liter of beer — far below the global average of four liters. Industrial parks in northern and central Mexico, which host manufacturers from aerospace to agriculture, often build on-site water treatment systems to ensure a reliable supply.

However, some regions face acute water challenges. Overexploitation of aquifers is widespread; 105 of Mexico’s 653 aquifers are severely depleted. In areas like Baja California, desalination plants have become a necessity to address water scarcity. Similarly, northern states like Tamaulipas increasingly rely on isolated water treatment systems for industrial use, bypassing centralized plants.

A report by the Mexican Association of Private Industry Parks (Ampip) underscores the importance of these measures, noting that industrial parks — primarily located in Monterrey, Tijuana, Querétaro, and San Luis Potosí — must comply with strict water recycling requirements.

Yet, challenges persist. According to the Ministry of Foreign Affairs in the Netherlands, only 1% of Mexico’s wastewater is recycled, with regional variations in treatment rates. Rodríguez emphasized that the federal government and private sector recently agreed to return more than 2 billion cubic meters of treated water for reuse in industries that do not require potable water, such as mining, metallurgy, and green irrigation.

Historical context and the National Water Plan

The current extraction of water from the aquifer exceeds natural recharge rates by 2.5 times. (Crisanta Espinosa Aguilar/Cuartoscuro)

Under the LAN, water for use in the industrial sector is allocated through concession titles that allow extraction from rivers, lakes, and groundwater. María Teresa Gutiérrez, director of Agua.org.mx, explained that Conagua assesses water availability before granting permits. “If the site is located in an overexploited aquifer, the concession is not granted,” she said.

Companies in high-water-use sectors, such as beverages and metallurgy, undergo rigorous audits to ensure compliance with recycling and reuse requirements. “The urban public service is subsidized, but industries operate differently. They must demonstrate robust water management strategies to gain approval,” Rodríguez explained.

“Once the permission is granted, companies must produce an action plan [to demonstrate their commitment to water conservation] and those that are in the soft drink and beer industry and the metallurgy sector are audited more rigorously so their plan must be more comprehensive,” he added. 

As of 2025, public and private businesses have permission to extract 237 billion cubic meters of water per year, according to Conagua’s  Public Registry of Water Rights.

An industrial water treatment facility
Many industries are required to treat their excess water before it is returned to general circulation. (Graciela López/Cuartoscuro)

Conagua declined to respond to Mexico News Daily over questions about potential changes to the LAN. The agency’s federal budget for fiscal year 2025 is projected to decrease by 40%, raising concerns about its capacity to manage water resources effectively.

The Constellation Brands controversy

The LAN’s limitations were spotlighted in the 2020 cancellation of a US $1.4 billion brewery project in Mexicali by U.S.-based Constellation Brands, producers of major export brands such as Cerveza Modelo. The project was halted after a public referendum, with residents citing concerns about water scarcity.

Critics argue the decision was politically motivated. “The company had all the permits required by LAN,” said Ramírez. However, others, such as Bernardo Villasuso, Latin America Director for Nalco Water Light, defended the move, stating, “It’s logical for the government to ensure water-intensive industries are located in areas with adequate resources.”

Duncan Wood, CEO of the Pacific Council, highlighted broader issues, including climate change, population growth, and cross-border water-sharing agreements, as contributors to water stress in northern Mexico. “Even if Constellation Brands invested US $800 million, the lack of water for farming communities threatened livelihoods,” he said.

The Mexicali brewery being dismantled and equipment moved out.
Constellation Brands, brewers of popular beers such as Modelo, were forced to cancel their billion dollar investment in a new Mexicali site after protests from local residents. (Victor Medina/Cuartoscuro)

A study by El Colegio de la Frontera Norte found inconsistencies in water availability projections for the Mexicali aquifer, exacerbating tensions between local stakeholders and the brewery project.

Governance and the path forward

As debates over water access continue, experts agree that governance reforms are crucial. Gutiérrez emphasized the need for a new legal framework prioritizing conservation, restoration, and sustainable water use. “The sectors using the most water often wield the most influence, complicating efforts to enact change,” she said.

The recently proposed National Agreement for the Human Right to Water and Sustainability, which aims to improve water recycling and reduce corporate overuse, could be a step in the right direction. However, barriers remain, with political and economic interests slowing progress.

“The LAN must evolve to balance human rights, environmental protection, and industrial needs,” Gutiérrez said, underscoring the importance of integrating technology and policy to secure Mexico’s water future.

Originally from Texas, Nancy Moya has two degrees from New Mexico State University and the University of Texas at El Paso. With 15 years of experience in print and broadcast journalism, she’s worked with well-known outlets like Univision, The Associated Press, El Diario de El Paso, Mexico’s Norteamérica and Mundo Ejecutivo, Germany’s Deutsche Welle and the Spanish-language El Ibérico of London, among others.

How to experience charro culture in Puerto Vallarta

7
Puerto Vallarta rodeo
Fancy a look into Mexico's frontier history? Try the Puerto Vallarta rodeo championships, coming later this month. (Visit Puerto Vallarta)

Forget football: in Mexico, and Jalisco in particular, charrería is the name of the game. Recognized as the country’s official national sport, charrería is more than just rodeo-style competitions. It’s a cultural display of horsemanship, tradition and heritage that dates back to the 16th century — and it’s coming to life in Puerto Vallarta at the end of January.

What started as a practical way to manage livestock on sprawling haciendas evolved into a highly skilled and deeply respected art form. Think intricate rope tricks, impeccably trained horses and charros decked out in artistically embroidered suits. Since 2016, it’s been listed on Unesco’s Representative List of the Intangible Cultural Heritage of Humanity.

Puerto Vallarta rodeo
Charrería is a traditional Mexican art, despite being better associated with the likes of John Wayne and Clint Eastwood. (Visit Puerto Vallarta)

The charros take Puerto Vallarta

Picture the Malecón buzzing with excitement as horse hooves clatter down the pavement, sombreros tip to onlookers and mariachi music fills the air. Welcome to the Maleconeada, the spirited parade that kicks off the Vallarta International Charro Championship, happening from Jan. 30 to Feb. 2 at the Lienzo Charro Miguel “Prieto” Ibarría Arena. If you’ve ever wanted to dive headfirst into the rich, leather-clad world of Mexican cowboy culture, this is the event you won’t want to miss. But beyond the pageantry and theatrics of charreria, Puerto Vallarta is deeply rooted in other cultural traditions that are integral to Mexico, from mariachi music to tequila, and the festival gives the perfect opportunity to celebrate it all.

This year’s championship promises to be just as enthralling as years past, featuring 35 of the top charro and escaramuza (female equestrian) teams from across Mexico and the United States. Among the headliners are the two-time National Champions Charros.  Events include reining displays, bull riding, and the tercero de muerte (third of death) where charros expertly take down charging bulls with nothing but their lasso skills and a hefty dose of bravado.

But the events are not just about grit: elegance takes a role, too. The escaramuzas, dressed in flowing dresses that give a nod to Jalisco’s folk heritage, will wow audiences with their synchronized horseback ballet. 

One of the best parts of the championship is that it’s fun for the entire family. Whether you’re a seasoned charro aficionado or a first-time spectator, the event has plenty of ways for visitors to immerse themselves in Mexico’s equestrian traditions. Expect fun crowds, food vendors serving everything from tacos al pastor to churros and lots of micheladas and tequila.

Charro with his horse
Charros and charrería still exist today, although mostly as a sport. (Cyndepaul/Wikimedia Commons)

Tickets for the events are available at the arena’s box office. 

Experiencing charro culture in Jalisco

For those who want to take their newfound love for charrería beyond the stands, Puerto Vallarta — and Jalisco in general — has lots of ways to get up close to charro culture.

Ride like a charro: Just a few minutes from downtown Puerto Vallarta, Rancho El Charro offers guided horseback riding tours through the mountain trails and riverbeds. The family-owned business has been around for more than three decades and they arrange tours for everyone from beginners through experienced riders. 

Visit a traditional hacienda: While Puerto Vallarta proper is known more for its fishermen than its cowboys, you can take a little road trip from the coast to visit nearby traditional haciendas. Hacienda El Carmen Hotel & Spa, located in El Carmen, Jalisco, is about three hours from Puerto Vallarta. The beautiful structure dates back to the 16th century and has been converted into a lovely boutique hotel with individually decorated rooms, flower-draped courtyards, a restaurant, and a spa. While staying at the hacienda, pop over to the Pueblo Mágico of Tequila for an opportunity to sample another pillar of Mexican culture: tequila. This year marks 50 years since the official recognition of the Tequila Dominion of Origin, and what better place to celebrate than in its birthplace?

Puerto Vallarta rodeo
Jalisco culture and charrería are intrinsically linked. (Visit Puerto Vallarta)

Mariachi and margaritas: Mariachi is yet another cornerstone of Jalisco culture. If you’re visiting Puerto Vallarta, make a reservation at Hacienda San Angel‘s restaurant to enjoy the weekly mariachi music. If you can’t get a reservation, you can always go for cocktails and enjoy the music, as well. You’ll find mariachi bands roaming the Malecon and the beach restaurants, too. Keep in mind that the mariachi groups that approach you on the beach will charge you for their performances. 

Shop for Mexican embroidery: Local artisan shops in Puerto Vallarta can have you dressing the part. Makpalli, for example, specializes in handmade embroidery on shirts, hats and dresses. For beautiful leather, from hats and belts to boots and equestrian equipment, Art with Leather is one of the best shops in the Zona Romántica.

Puerto Vallarta’s traditions run deep, and charreria is no exception. The International Charro Championship is more than just an event; it’s a celebration of Mexico’s heritage and a chance for travelers to witness the passion and dedication that goes into this cultural event. Whether you’re here for the competitions, the colorful parade or the tequila and tacos, this is a Vallarta experience that will truly give travelers something to talk about beyond the beautiful beaches and shoreline resorts.

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

State by Plate: Caldillo duranguense

1
Caldillo Duranguense
Hearty caldillo duranguense is the signature dishes of the industrious northern state. (SECTUR)

During the leadup to the 1968 Summer Olympics held in Mexico City, states were asked to prepare tourist profiles that might be useful to the many visitors expected. One of the questions asked was: What is your state’s signature dish? Durango chose caldillo duranguense as its emblematic entry. 

Although not a unanimous decision, it has proven a wise choice, as the hearty stew has stood the test of time. Over half a century later, caldillo duranguense remains Durango’s most representative culinary expression. 

The ingredients for caldillo duranguense
Beef, tomato and chile pasado are among the main ingredients of caldillo duranguense, one of Durango’s cuisine signature plates. (Sectur)

The history of caldillo duranguense

Caldillo duranguense was born, or at least began evolving into its current form, when the railroad came to Durango during the late 19th century. The dish is linked historically to the laborers who laid down the tracks that connected the Antigua Estación del Ferrocarril in Durango city, the state capital, with the rest of the country, beginning with the first train from Torreón, Coahuila in 1892.

Originally a simple potato soup, the physical demands of the work dictated the evolution of a more nourishing stew. Naturally, meat was added — originally venison, game meat beloved in Durango, but later easier-to-find beef — turning the erstwhile potato soup into a beefy stew. The tomato was another addition, giving more body to the broth. Seasonings also intensified. 

As aficionados of Mexican food know, chilis can be fresh or dried. However, there’s another form native to Durango and Chihuahua known as chile pasado. For this delicacy, the chiles are roasted and sun-dried for preservative purposes but can be rehydrated before cooking.  Chilaca and mirasol are the most common fresh chilis to use for this method and the resulting chile pasado is an essential ingredient to achieving the true flavor of traditional caldillo duranguense, or as it is sometimes called regionally, caldillo durangueño. 

Durango’s iconic caldillo developed contemporaneously with the building of railroads and the Antigua Estación del Ferrocarril in the capital city.
Originally a simple potato soup, the physical demands of work in the state dictated the evolution of a more nourishing stew. (Turismo Durango)

Potatoes, the one-time raison d’etre of the soup, gradually became optional, but garlic and onion, blended with beef broth and chilis, have remained mandatory. 

The controversial case of tacos de alacrán in Durango’s cuisine

Despite protestations that scorpion tacos are not part of regional gastronomy, in a historical sense, scorpion tacos seem well on the way to acquiring that status— at least for tourists. Certainly, there is no shortage of scorpions in Durango, nor is there any shortage of visitors courageous enough to crunch their way through them, with Mercado Gómez Palacio in Durango city being one of the preferred spots to try the exotic specialty item.

As one might expect, the stinger is removed before the scorpion is marinated in mezcal or otherwise seasoned. The rest of the arachnid is then served on a corn tortilla with toppings like cheese, lettuce, onion, tomato, salsa and a squeeze of lime.

Tacos de alacrán
Try tacos de alacrán and enjoy Durango’s cuisine like a champ! (Chris Sands)

Mezcal and the spirit of Durango

Mezcal bottles with a scorpion inside are another curiosity associated with Durango, although this is not exclusive to the state. Durango ranked third in mezcal production in Mexico in 2023, albeit far behind Oaxaca, which produces over 90% of the national total and is the most notable source of the nation’s iconic spirit. 

Still, Durango is one of only nine states legally allowed to make mezcal under the denominación de origen regulations and regional versions are worth trying since they’re traditionally made not with espadin — the agave species used for over 80% of all mezcals — but with maguey cenizo, a.k.a. Agave durangensis. 

Cenizo thrives at high altitudes, found in abundance in Durango thanks to the mountain that make up nearly two thirds of the state. The state is also noted for its mineral-rich soils and natural springs, which along with cenizo’s lengthy maturation time — between 15 and 18 years — gives Durango mezcals a well-deserved reputation for quality.

Local specialists include Bosscal, Lágrimas de Dolores and Sacro Imperio. Noted tequila maker Clase Azul also makes mezcal, including Mezcal Durango from cenizo, joining Mezcales de Leyenda and Derrumbes among the national brands crafting regional expressions from Durango. 

The cheeses that pleases: Durango edition

Queso añejo Tepehuanes style
The Durango cuisine excels in queso añejo production. (Queso Añejo Estilo Tepehuanes/Facebook)

Durango is dairy-rich, producing about 11% of Mexico’s milk. As one might expect given this statistic, the state also specializes in cheese production, including some excellent regional specialties. For obvious reasons, queso Chihuahua is known simply as queso menonita in Durango. Like Chihuahua, Durango has Mennonite communities, too, notably in the municipalities of Nuevo Ideal and Santiago Papasquiaro. 

Where Durango distinguishes itself, however, is with aged cheeses. Like maguey cenizo, the state’s queso añejo gets much of its flavor complexity from its unique maturation process. Made with goat milk, or more commonly with cow’s milk, these regional cheeses often need not months but years to reach maturity with the extra time in a controlled environment translating to a firmer, drier texture and enhanced flavors and aromas.  

Potrero de Cháidez, a small rural community in the municipality of Tepehuanes, is the most famous source of Durango’s quesos añejos, with families passing down their time-honored methods from generation to generation. These cheeses are exclusively derived from cow’s milk — “leche bronca” in local parlance — and curdled via a rennet process known as “cuajo de cuerito.” A red chili paste applied to the rind following the initial aging process is another artisanal touch that works as a preservative and a unique flavor element. 

The finished cheese is delicious as a standalone and is a perfect addition to any meal. 

Don’t forget to try sweet mostachones

Mostachón merits attention as one of Durango’s signature sweets, although it bears noting that this originally Spanish treat means different things depending upon the locale. In its native Spain, for example, a mostachón can be either a pastry or a spongy cake. 

However, during the 19th century in Mexico, it emerged in yet another form: as a marzipan-style confection made with almonds. In Durango, though, it is typically made as a baked meringue, which is to say a light and airy sweet whipped from egg whites and sugar… with a pecan or top, not an almond. 

Among its many charms, Durango is also one of Mexico’s premier pecan-growing states.

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.

Taste of Mexico: Habanero chilis

5
Red hababnero chilis growing on a bush
One of Mexico's most iconic chilis isn't Mexican at all! Dive into the story of the habanero. (Gobierno de México)

With the first bite, you immediately feel a sharp pain on your tongue and throughout your mouth. The capsaicin in the food activates receptors that send pain signals to your brain. In response, your body starts to release adrenaline and endorphins, creating a curious sensation that lies somewhere between pain and pleasure. Eating habaneros is an experience that has to be on your bucket list. 

The heat level of a chili is measured using the Scoville Heat Units (SHU) scale, which quantifies the amount of capsaicin present in a pepper. For example, jalapeño chilis range from 2,500 to 8,000 SHU, making them relatively mild. In contrast, habanero chilis have a heat level ranging from 100,000 to 350,000 SHU, which is quite spicy, but still not the hottest chili in the world. That title belongs to Pepper X, which was developed in recent years and registers an astonishing heat level of 2.5 million SHU.

The habanero has the highest percentage of capsaicin of all Mexican chilis. (Unsplash)

The origins of the habanero chili

Interestingly, although the habanero chili has appellation of origin status in Yucatán, it is not originally from Mexico. This chili actually originated in the Amazon rainforest. As humans spread further across the Americas, this pepper travelled with them. The habanero’s name is itself a clue as to where the Spanish first encountered it: in Spanish, a habanero is a native of Havana, Cuba. The chili likely reached the island with Arawak speaking peoples from South America between 250 and 1000 A.D.

If anyone claims that the habanero chili is featured in Maya creation myths, don’t believe them. There are no written accounts, oral stories or even a specific Maya word for the habanero. It is likely that this chili was introduced to Mexico during the Spanish conquest. While we know that pre-Columbian cultures consumed a significant amount of chili, there is no evidence to suggest that they ate habaneros.

Why do people love habaneros so much?

If it’s so spicy, why do people eat it? One word: flavor. Chilis are not just about heat; they also provide a unique taste that enhances a dish. The flavor of the habanero is incredibly fresh and citrusy, reminiscent of a naturally spicy orange. Some people compare its taste to fruits like mango or passionfruit.

When used into salsas or stews, habaneros contribute fruity and fresh flavors, along with a hint of floral notes. If you don’t believe me, try this experiment the next time you visit a taco stand or a place that offers various salsas. Take a drop of salsa and place it on the back of your hand, then taste it. 

Ripe habaneros can be orange and red, but the fruit may also be white, brown, yellow or purple. (Gobierno de México)

Pay close attention to the differences in flavor. I know the heat may cause discomfort on your tongue, but try to move past that and focus on the flavors instead. For instance, compare a green salsa made with serrano chilis to one made with habaneros. You’ll definitely notice the difference.

How can I use habaneros in my cooking? 

There are many ways to incorporate habaneros into your meals, such as by pickling them, adding them to salsas, or including them in aguachiles. These methods enhance flavor without overwhelming the dish with heat. While you can eat them raw, I find that their heat can be overwhelming and unpleasent.

Let me share one of the most spectacular ways to enjoy habaneros: orange habanero jam. If you’re not a fan of oranges, you can substitute this ingredient with pineapple or mango.

 

Voir cette publication sur Instagram

 

Une publication partagée par Mexico News Daily (@mexiconewsdaily)

Orange habanero jam 

Ingredients

  • 4 large oranges (I recommend bitter oranges)
  • 1 lemon.
  • 3 cups sugar
  • 2 habanero chilis (start with one if you’re unsure about the heat)
  • 1 cup water

Instructions

  1. Prepare the ingredients: Wash the oranges and lemon thoroughly. Peel the oranges, slicing the peel into thin strips. Only include the orange part and avoid the white pith to prevent bitterness. Remove the orange pulp, discarding any seeds and membranes. Cut the pulp into small pieces. Use gloves to chop the habaneros. Remove the seeds, and dice them finely.
  2. Boil the peel: In a medium pot, boil the orange peel in water for 5 minutes. Drain and repeat this process two more times to reduce bitterness.
  3. Cook the mixture: In a large pot, combine orange pulp, boiled peel, lemon juice, sugar, water and chopped habaneros. Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar.
  4. Thicken the jam: Lower heat and let mixture simmer for 30 to 40 minutes, stirring occasionally. Mixture should thicken to a jam-like consistency. To test, place a teaspoon of the mixture on a cold plate. If it doesn’t spread, it’s ready. For a smoother texture, blend the mixture before jarring. 
  5. Jar the jam: Pour hot jam into sterilized glass jars. Seal tightly and invert jars to create a vacuum seal. Allow to cool to room temperature.

The habanero and you

This jam is ideal for entertaining. You can serve it alongside cheeses and bread for an impressive appetizer, use it as a glaze for meat, or drizzle it over roasted chicken or pork. It’s a versatile recipe with incredible flavor.

If you’re worried about the habanero’s effects on your digestive system, don’t be: chilis actually can benefit your gut health when consumed in moderation. They are rich in antioxidants, have anticancer properties, thermogenic effects, lower cholesterol, provide anti-inflammatory benefits and promote the release of endorphins.

So tell me: will you start adding adrenaline and endorphines to your life by eating more habaneros?

María Meléndez is a Mexico City food blogger and influencer.

The paradox of simplicity: A perspective from MND co-owner Tamanna Bembenek

22
A woman contemplates the simplicity and balance of the Picasso painting "Las Meninas"
Picasso once said, "Art is the elimination of the unnecessary," a concept that has power beyond the world of art. (Shutterstock)

In my art classes as a sophomore in college, I always struggled with the work of Picasso. A world famous artist for what? A few lines that even a child can draw? What is so special about him?

My teacher at the time, Michael Croydon, suggested I study the blue and pink periods of Picasso’s work, looking in particular at his draftsman skills before I indulge my irreverence towards his art. So I did. I learned that Picasso was already an amazing draftsman at age 13, having started his formal training at age 7 under his father and achieving mastery over line, form and medium at a very early age.

His early works were complex and detailed, but as he matured, he stripped away the superfluous, distilling his art to its most essential elements. This process of reduction, however, was far from easy. It required a deep understanding of form, color and composition, as well as the courage to break from conventional artistic norms. In fact, Picasso once famously said, “Art is the elimination of the unnecessary.” This profound statement encapsulates the essence of simplicity in art and life.

The trouble with simplicity

The difficulty of simplicity extends far beyond the realm of art. In various aspects of human life, we often find that the simplest solutions are the hardest to achieve. For me personally, 2025 is the start of really pushing this concept of simplicity in my daily life. It is not easy — in fact, I am quickly learning that simple is really, really hard.

Simplicity and work

Simplicity translates to focus at work — deciding what to do and what not do. When I was a child, I had no idea what I wanted to be when I grew up. I followed a process of elimination, thereby limiting my choices. I followed this same principle in college while picking classes, my majors, and the kind of roles I was looking for in my professional career.

Today, I realize that this clarity of thought is one of the biggest gifts in life. For the last few years, living in Mexico, I have added something to the “process of elimination” by asking: What brings me the most joy?

Acrylic on canvas by Tamanna B.
Acrylic and pastels, by Tamanna B. (Courtesy)

The answer is clear: I want to do cool sh*t with great people. That’s it.

Working on our product platform at Mexico News Daily allows me to do that. Once the “what” is clear, I have begun to learn to let go of the “how” it happens. In part, it is out of my strong belief that if one’s intention is pure, the universe conspires to help.

The catch, however, is that I need to find this joy in the daily process and not just wait for a “grand outcome.” This requires a totally different mindset. What I was used to doing mechanically in the past, now, I have to learn to be more present. I have had to switch my mindset to “I get to do this” instead of “I have to do this.” It’s so simple and yet, so hard for me. It is a daily practice for me personally and we work very hard to apply it to the culture of our team and what we do at Mexico News Daily.

Simplicity and the mind

To achieve clarity around my intention, I have had to declutter my mind and focus on my inner voice. This has meant not worrying about anyone else’s opinions, not comparing myself to anyone else, and not competing with anyone else. It means ignoring that little voice in my head that is looking for external validation or support.

This process is forcing me to go deeper into myself in search of becoming the best version of myself. It is a lot harder than you would think, because it starts with being truly honest regarding my life choices, my actions, my aspirations, my mistakes, my learnings, etc. However, a surprising outcome of this process has been allowing myself to let go of the past and make space for the future, while learning to live in the present.

This has been very refreshing and rewarding because it allows me to start a new day each and every day — not carrying the burden of what/who I was yesterday. The mental shift makes every day much lighter. It is teaching me compassion, and to be kinder to myself and others. I have to get better at being less judgmental of myself and others, but that is a discipline that takes time and consistency. It is progress — not perfection — that matters.

I love reading and I have read a few really great books in this past year that have helped me stay on this path to declutter my mind. To quote a recent book that deeply resonated with me: “We judge other people by their actions, not intentions — but we judge ourselves by intentions and not our actions.”

Simplicity at home

In the living environment of our home, we have embraced minimalism in things and maximalism in plants. Having a de-cluttered space is an intentional decision we made after moving to Mexico. Living here, I am forever grateful for having access to plants, flowers and sunlight.

Surprisingly, I also find that my urge to buy things to decorate our home has diminished. I am able to appreciate a beautiful piece of art or furniture in a gallery, without feeling that I need to own it. Perhaps, as I dedicate more time to painting, that creative process is supplanting my need to acquire things. In other words, I am learning to find richness in the environment around me that somehow fulfills my need to want to possess things.

Simplicity in art

I am learning how to interpret simplicity here. While I love the play of lines of a Matisse or Picasso, I also love the colors and complexity of Diego Rivera, where simplicity is an outcome of depth created though many layers and rich composition of symbolism and history. This frame of mind has prompted an evolution in my own art over the past year — in my choices of colors, forms and themes. I am playing around with using very few colors, instead using shades and tints to create a composition and focus. This is teaching me how to evoke a mood; how a piece of art can help transport the viewer instantaneously. This goes back to the process of elimination and simplicity.

Simple is hard. It requires clarity, focus and discipline. Above all, it requires awareness and courage. In my professional career, a friend of mine once offered a great analogy: “I didn’t have the time to write you a short letter so I wrote you a long one instead.” This example sums is up quite nicely the concept of essence over excess.

However, achieving this state of simplicity in all aspects of life is no easy task. It requires constant effort, self-reflection, and the courage to go against the grain of many societal norms. In my own journey, I have started asking myself: Would I do that if no one was watching? If the answer is yes, then it is the right path — no matter how difficult it may be. Like Picasso’s artistic journey, the path to a simpler, more fulfilling life is one of continuous refinement and intentional choice.

More from Tamanna on MND:

A celebration of food: From Indian roots to Mexican flavors

Becoming a kid again: How Mexico has unleashed my inner childhood superhero

Mexico and mental health: Exploring the power of traditions and faith

3 things I learned from moving to Mexico and buying a business

Tamanna Bembenek was born in India, studied and worked in the U.S. and now lives in Mexico with her husband, Travis. They are the co-owners of Mexico News Daily.

Suegros 101: the art of getting along with your Mexican in-laws

7
An old lady speaking to her daughter-in-law
Getting along with your in-law's in Mexico is an ancient art to be mastered by foreigners. (Andrea Piacquadio/Pexels)

There’s an area in which I’ve been quite lucky during my time in Mexico: I’ve always gotten along with my in-laws. I actually got to hang out with my mother-in-law just a couple of days ago, and it was lovely. Success!

This is important, because as anyone not living under a rock in Mexico knows, family is of supreme importance. In the US, a more individualistic culture, it can be fairly easy to avoid spending too much time with your partner’s extended family. In Mexico, this is rarely the case.

An old man hugging his granddaughter
Family is of utmost importance for Mexicans, so you better get along with your Mexican in-laws. (OC Gonzalez en Unsplash)

When you marry your partner, you marry their relatives, too. This will likely mean a lifetime of birthday parties, weddings and holidays with them. And don’t forget dinners! Also important: when Mexicans “go home,” they don’t usually have a set time that they’re prepared to leave. When I first lived with my ex-husband, we’d go for “almuerzo” at his grandparents’ house and stay a full eight hours, at least. Aunts, uncles and cousins would come and go as well, and we might as well have lunch before we leave, right?

Couldn’t we spend a Sunday strolling around downtown once in a while?

Nope. Family first, or in this case, only.

So knowing all of this, remember: if you enter into a serious relationship with a Mexican, you really need to like their parents. You probably need to like their siblings, grandparents, and other various extended family members, too. Because you’re going to be spending a lot of time with them.

A family gathering
If you enter into a serious relationship with a Mexican, you’re entering a serious relationship with your Mexican in-laws as well.(Maryia Plashchynskaya/Pexels)

Luckily, it’s not usually too hard. As we’ve established many times before, Mexicans are nice. They’re polite. They might be a little sheepish and not enjoy saying no or explaining themselves, but hey, no one’s perfect, right? Remember too that people often behave the way you clearly expect them to behave. Expect a good relationship, and you just might get it!

Suegros 101: how to deal with your Mexican in-laws

“Suegros” (suegro and suegra) are what you call the parents of your partner. While we reserve terms like “mother-in-law” and “father-in-law” for after marriage in the U.S., here the terms are used if you’re simply in a somewhat steady relationship. “Cuñados” (cuñado and cuñada) are the siblings of your partner or the spouses of your siblings. So, for example, my partner’s brother is my cuñado, and my sister’s husband is also my cuñado.

This next part will depend on how you were brought up and taught, but for the most part, people are quite formal with their suegros. Even when a warm and close relationship develops, it’s not uncommon to hear them speak with the “usted” form to their suegros forever. Generally people don’t use “tú” with their in-laws unless they’ve specifically been invited. In fact, it’s very typical for spouses to address their suegros as “señor” and “señora,” as if those were their names. Being extra polite and including honorifics is the name of the game!

The parents might use “usted” with you too, at least initially. If you want my opinion, you should immediately insist they use “tú” as a sign of your respect and deference to them. They very likely will not insist you do the same with them, and that is okay; respect where respect is due.

A family hug
There is no literal translation in English for “usted”. However, this is how Mexicans address people they respect. (RDNE Stock project/Pexels)

Finally, remember that they may always treat their children as, well, children. It’s possible they’ll expect them to “obey” when requests are made, and to possibly even ask for permission to do certain things when they’re with them. It’s a little strange, I know, but it’s normal.

La Suegra

Just like in norther North America, the mother-in-law figure is a heavily-weighted figure. Typically, it’s the mother of the man in a heterosexual relationship who’s believed to have the most opinions of her son’s spouse. This makes sense in a culture known for its machismo: the men get extra special care!

As you can probably guess, the stereotypes are similar. The man’s mother has very specific ways that her son must be looked after, cooked for and loved, and she sets the standard. I’ve always found that attitude to be a little Oedipus-y and creepy, but here we are.

A woman, her baby and her mother-in-law in a warm embrace
We can’t just ignore the fact that machismo influences even the relationship with your Mexican in-laws — because it does. (RDNE Stock project/Pexels)

In this department, thank goodness, I’ve lucked out. This is partly because I’m, honestly, un amor. I’m nice and genuine and openly loving. But I’ve also had some lovely suegras!

My ex-husband’s mother, my daughter’s grandmother, was someone I always loved having around. We lived together for several years, and it was nice to have the company, and the help — especially when my daughter was born. After the birth, she cooked for me and helped me bathe, and was basically an angel with the new baby, always willing to take her when I was dying for a couple hours of uninterrupted sleep. She might not have agreed with all my parenting choices, but she respected them.

My current suegra — my partner’s mother — is also lovely. She lives in a different city so we don’t get to see her too often. But when we do, she is nothing but hospitable and kind. And though she’s quite religious, she at least appears unbothered by my own pagan tendencies. That’s not something I push, of course; I’ll happily show up to Mass if that’s what the family’s doing.

Final Words

The key to a good relationship with one’s suegros here, really, is formality. Formality shows respect, and considering there won’t be much physical distance, creates a bit of psychological distance between you. If you have a problem with one of your Mexican in-laws, get your spouse to handle it.

Again: the distance that the formality lends is important. It provides for a stable and respectful relationship. And who knows? Those relationships can and often do turn into lasting and deep friendships.

No matter how different you are from your suegros, remember that you have one very important thing in common. You both love and want the best for their child.

Start there, and you’ll always find common ground.

Sarah DeVries is a writer and translator based in Xalapa, Veracruz. She can be reached through her website, sarahedevries.substack.com.

The newest hotel in San José del Cabo is also the oldest

15
The Tropicana Los Cabos façade and room designs as of 2025.
Tropicana Los Cabos contemporary design has a hint of nostalgia for its olden days. (Tropicana Los Cabos)

It felt appropriate that the grand opening party for Tropicana Los Cabos, a boutique 70-room Hilton Tapestry Collection hotel, took place on a Thursday night; Jan. 16, to be exact. After all, Thursday nights during the tourist season in San José del Cabo are the occasion for Art Walk, which is both a celebration of the galleries in the historic downtown Gallery District and of the work of local artists, whose work is shown less formally on easels that lined in front of City Hall and indeed throughout Plaza Mijares.

It was appropriate because Tropicana is itself a secular temple for art, from the Leonora Carrington and Alejandro Velasco sculptures currently displayed throughout the property to the onsite galleries spotlighting the work of local and Maya artists. It was appropriate, too, because Art Walk isn’t just a celebration of art but of the downtown heart of the city, and this new downtown hotel has been one of the centerpieces of the Centro for more than 40 years. 

This Art Walk takes place throughout the high tourist season, occurring every Thursday evening from November through June.
Art Walk is both a celebration of the galleries in the historic downtown Gallery District and a celebration of the work of local artists. (Art Walk San José/Instagram)

Rather remarkably, Tropicana Los Cabos has, by my reckoning, pulled off the neat trick of being simultaneously the newest and oldest hotel in San José del Cabo.

The evolution of hotels in Los Cabos and San José

When the tourist age began in Los Cabos during the 1950s, the first hotels were in or around San José del Cabo. That made sense. Not only was San José del Cabo more populated than Cabo San Lucas, but it had been around longer and was the seat of local government. But after Casa Fisher, the first guesthouse in the area opened in 1951 in the center of San José, and Abelardo “Rod” Rodríguez Jr.’s Hotel Palmilla opened just outside the then town’s borders in 1956, developments largely moved elsewhere for the ensuing decades. 

The landmark early hotels like Palmilla, Hotel Cabo San Lucas (1961) and, sometime later, Twin Dolphin (1977), were built in what is now called the Tourist Corridor: the 20-mile coastal stretch that connects the cape cities. From there, development moved on to Cabo San Lucas, first with Rodriguez’s Hotel Hacienda (1963), followed by Hotel Finisterra (1972), Hotel Mar de Cortés (1972) and Hotel Solmar (1974). 

A contemporary view of Hotel Palmilla in Los Cabos, Baja California Sur, Mexico.
Palmilla’s dramatic setting on the edge of the world renowned sea of Cortez is the backdrop for some of the most magnificent homes in the world. (Hotel Palmilla)

It wasn’t until 1981 when the Hotel El Presidente was opened on what is now referred to as the Playa Hotelera that the town began to flourish as a tourism destination. The Tropicana Inn, built on the site of a locally owned Mini Market that had been a grocery and gathering place for locals since the 1950s, became a hotel in 1985 thanks to its then-Canadian owner.

Importantly, it was opened near the town square, Plaza Mijares. Benchmark properties in the area today like El Encanto Inn (1998) and Casa Natalia (1999) wouldn’t open until more than a decade later. The hotel thus occupied an important location and its iconic sidewalk restaurant became a major downtown attraction.

Tropicana Inn was not the first hotel in San José. That had been Casa Fisher when San José had an estimated 1,200 residents. Nor was it the oldest extant as long as El Presidente was around— which it was for decades, under the imprimatur of hospitality brands such as Stouffer, Intercontinental and Holiday Inn. But when that esteemed property shuttered for good during the COVID-19 pandemic, Tropicana, via sheer attrition, became the most historic lodging in what was now a thriving city of 136,235 people.

What the new look Tropicana has to offer

As someone who occasionally visited the Tropicana in its previous incarnation, before four years of recent renovation, I was gratified to see that the new look version has much the same laid-back vibe as its predecessor. It’s bigger now, to be sure — with 70 rooms, it has nearly doubled the occupancy of the old 38-room hotel — and it’s significantly nicer, too. Having Hilton as a partner has that effect. 

Tropicana Los Cabos is bigger now, to be sure—with 70 rooms, it has nearly doubled the occupancy of the old 38-room hotel.
Tropicana Los Cabos doubled its original occupancy with 70 rooms. (Chris Sands)

Some old touches are recognizable, though. Many traditional chairs and barstools appeared to have been transplanted wholesale from the old property. A corner of the new courtyard is graced by the same 90-year-old huanacaxtle tree that towered over the previous version and now spills over the second story to shade morning yoga classes. The facade is nicer but retains the basic character of the original, and the sidewalk café that was a gathering place for generations of locals is once again open, albeit newly designed and with a new name and menu concept: Cocina de las Californias. 

The hotel is trying to remain true to what it once was: a local stomping ground that is also a stylish and comfortable accommodation for tourists who want to be right in the heart of the downtown area. That’s not to say there won’t be pushback from locals. Nostalgia runs strong, particularly for such an iconic property. But without periodic improvements and upgrades, old hotels don’t last. 

Tropicana’s accents and amenities are intended to reflect its central location. For example, the hotel maintains complimentary bicycles — old-school Huffy cruisers — that guests can grab for downtown jaunts. Complimentary yoga and mixology classes, among other things, are a staple of the weekly calendar. 

Complimentary bikes at Tropicana Los Cabos
At Tropicana Los Cabos, complimentary cruisers await in an outdoor lobby. (Chris Sands)

Mixology, as much a San José specialty as farm-to-table dining, is showcased inside Cocina de las Californias, albeit in a much airier design than the dark, wood-paneled version used for the restaurant’s previous incarnation. A second-story aerie at the front is reserved for private parties and can accommodate about 40, with room for 25 in the private dining room. Just outside the restaurant but in the hotel’s interior, is a patio used for breakfast service and framed by two gently gurgling fountains. 

The spacious courtyard area, complete with a swimming pool and hot tub, is flawlessly landscaped and manicured and is surrounded by rooms and suites, with a spa on the second floor near the morning yoga terrace. Accommodations feature king-sized beds and artsy accents, from wall paintings to Talavera-style bathroom tiles and Saltillo-esque tile floors. There are several communal areas of note, including a game room with a billiard table and a smaller table for chess and backgammon games, with a second more artisanally-themed bar nearby. 

A mix of accents and amenities new and old, just as one might expect.

 

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.

‘Collaboration and coordination’ with Trump: Friday’s mañanera recapped

5
President Claudia Sheinbaum smiles in a side profile photo taken during her mañanera press conference
In response to repeated questions about Trump threats, President Sheinbaum focused on the importance of collaboration. (Presidencia)

United States President Donald Trump and his political agenda continued to be the focus of reporters’ questions for President Claudia Sheinbaum at her Friday morning press conference.

Sheinbaum also responded to a question about an apparently baseless accusation that Elon Musk amplified by sharing it with his 214 million followers on X, the social media platform he owns.

Lawyers studying potential impact of terrorist designation for cartels 

Sheinbaum noted that Trump’s executive order on the designation of cartels as foreign terrorist organizations “establishes a period for analysis” about whether in fact criminal organizations — and which — should be designated as such.

“In the case of a … [cartel] being defined as a terrorist organization, what would be the consequences of this definition? We have a team of lawyers doing an analysis on the different implications that might have,” she said.

Sheinbaum stressed that her government is already “combating” cartels, and reiterated that what Mexico wants is security “collaboration and coordination” with the United States.

“Unilateral decisions don’t help, what helps is collaboration,” she said.

Narco lab in Tijuana
Mexico is already combating drug-trafficking cartels, President Sheinbaum said. (Cuaroscuro)

After Trump declared last month that he would designate Mexican cartels as foreign terrorist organizations, Sheinbaum said that Mexico would never accept any interventionist actions, such as the use of the U.S. military on Mexican soil.

No trade war on the horizon, says Sheinbaum 

A reporter noted that World Trade Organization Director-General Ngozi Okonjo-Iweala said Thursday that tit-for-tat trade wars triggered by tariffs Trump has threatened to impose on exports from various countries including Mexico would have a “catastrophic” impact on global economic growth.

“I don’t see a trade war,” Sheinbaum said, even though she indicated late last year that if Trump imposed a 25% tariff on Mexican exports — as he has pledged to do — Mexico would place a reciprocal tariff on U.S. exports.

“Yesterday he spoke in a different way about Mexico,” she said, referring to Trump’s remarks via video-link to the World Economic Forum’s annual meeting in Davos, Switzerland.

Responding to questions after his address, the United States president said that the U.S. is “dealing with Mexico, I think, very well.”

“… We just want to be treated fairly with other nations,” said Trump, who has railed against the large trade deficit the United States has with Mexico.

Sheinbaum asserted that Trump uses tariffs (or threatens to use tariffs) for economic reasons and as a negotiating tool — as appeared to be the case in 2019 when he threatened to impose a 5% blanket tariff on Mexican exports to pressure the Mexican government to do more to stem illegal immigration to the United States.

Trump is seen on a screen speaking at the World Economic Forum
Sheinbaum referenced Trump’s positive comments about Mexico at the World Economic Forum to dismiss the possibility of a trade war. (World Economic Forum/Flickr)

The U.S. president said Monday that his administration could impose a 25% tariff on Mexican and Canadian exports to the United States on Feb. 1 because Mexico and Canada are allowing “vast numbers of people” and fentanyl to enter the U.S.

Trump previously said that the tariffs would remain in effect “until such time as Drugs, in particular Fentanyl, and all Illegal Aliens stop this Invasion of our Country!”

Sheinbaum: Carlos Slim not under investigation for cartel links 

A reporter highlighted that Elon Musk shared a post on X that accused Mexico’s richest person, Carlos Slim, of having “significant ties” to Mexican drug cartels.

Musk, the owner of X, Tesla and other companies, shared a post from the Wall Street Mav account. The post said that Slim “is a Mexican billionaire worth over $70 billion” and erroneously claimed that he is “the largest shareholder in publicly traded shares of The New York Times.” (He previously was.)

“He also is known to have significant ties to the drug cartels in Mexico. You don’t become a billionaire in Mexico without being part of the network that is controlled and protected,” the post said.

Sheinbaum flatly dismissed the accusation.

“First, it’s false. There is no investigation against the businessman Carlos Slim or his companies. So where do they get that from?” she said.

“Second, Mexico is a magnificent country and we’re not going to allow it to be labeled or associated with drug trafficking, as they’ve done in a lot of the [television] series,” Sheinbaum said.

By Mexico News Daily chief staff writer Peter Davies ([email protected])