The federal government expects the project to benefit more than 30,000 people and generate nearly 500,000 direct and indirect jobs. (Presidencia)
President Claudia Sheinbaum announced that construction on the Mexico City-Querétaro train line will begin in 2025, following her pledge to build more than 3,000 kilometers of passenger railways during her six-year term.
Speaking from an event in Querétaro to inaugurate preliminary studies for the railway, Sheinbaum said that construction will begin in April 2025 and will be completed in three years. It will require an investment of 75 billion pesos (US $3.8 billion).
Construction on the railroad is expected to take three years. (Presidencia)
At the Oct. 13 event, Querétaro Governor Mauricio Kuri González celebrated the news, anticipating that this mobility alternative would improve the quality of life of citizens and visitors to the state.
As with the Mexico City–Pachuca passenger train, and other federal infrastructure projects, the Defense Ministry (Sedena) will be responsible for the train’s construction.
Located about 206 kilometers north of Mexico City, Querétaro is a city of 1.6 million and the capital of the state bearing the same name. The passenger train will connect both cities within an estimated one hour and forty minutes — a 40% reduction in travel time compared to what it currently takes by car. The train will have a capacity of 450 passengers and an estimated speed of 160 km per hour.
The train’s main stations will be Buenavista, Mexico City, San Juan del Río, Querétaro, and Querétaro city, with intermediate stops in towns throughout México state and Hidalgo. In Querétaro, the train will connect with the Qrobús, a public bus line servicing the metropolitan Querétaro area. Meanwhile, in Mexico City, the train will connect with Line B of the Metro, Line 1, 3 and 4 of the Metrobús, and with ecobici bicycle ports.
During her visit, Sheinbaum met with Querétaro officials to discuss priority infrastructure projects for the state. (Claudia Sheinbaum/X)
According to Sheinbaum, the train will feature two parallel passenger lines built adjacent to existing freight lines.
As part of Sheinbaum’s goal to extend passenger train routes to the north of the country, the forthcoming Querétaro station will eventually offer passengers access to three new destinations by train: Nuevo Laredo, Tamaulipas; Guadalajara, Jalisco; and Nogales, Sonora.
“This train will improve the country’s connectivity, consolidating President López Obrador’s vision of recovering passenger trains,” said Jesús Antonio Esteva Medina, head of the Infrastructure, Communications and Transport Ministry (SCIT).
Meet the strange little fruit with a... powerful taste. (Veliya)
For me, there is a fascinating world of native plants in each country I live in. I don’t know if you have tried Nance, but it’s a fun little fruit about the size of a blueberry. Full of antioxidants and rich in vitamin C, this bright yellow, abundant little native fruit is the weirdest I’ve ever eaten. Now that’s saying something because I’m ex-Navy and have eaten some weird things during my travels.
Nance tastes unusual, but in a good way. First, it’s sweet, like a cross between lychee, pear and a banana. Then it’s slightly sour, but in a good way. Then, strangely, there’s with an aftertaste of cheese. No, I’m not pulling your leg. Parmesan or cheddar comes to mind every time.
A handful of tiny nance fruits. (Bel Woodhouse)
Delightful exotic fruits like these make living in Mexico such a joy, sspecially for a crazy plant lady like me. I adore plants and learning all about their beneficial properties. Speaking of which, this little fruit packs a punch in the health department.
How do I eat nance?
People use nance in both sweet and savory cooking because of the sweet/tangy taste profile. I first tried them in Guatemala years ago, but I was recently delighted to find them walking down the street one day here in Cozumel.
In Mexico, they are eaten raw or cooked and even made into a liquor called licor de nanche. I can’t wait to try it!
Nance, or nanche as it’s called in Veracruz, is a versatile little fruit. This makes it a common dessert element. You’ll find it in the form of popsicles (percheronas) and ice sorbets (raspado). It also makes an appearance in endless candies and candied fruits, cookies and cakes, jellies and jams, juices, liqueurs, nectars, and even fruit drinks.
Where can I find nance?
During the season, nance can be found in markets across Mexico. (Bel Woodhouse)
When in season, you’ll find them in mercados or just dropping in the street through southern Mexico. I was delighted to find a tree during my morning walk a few months ago. Stopping to pick some up, I realized I wasn’t the only one making the most of nature’s bounty. Within minutes another lady walking behind me stopped to grab some as well.
The nance tree, Byrsonima crassifolia, is quite a big tree and grows natively from central Mexico down to Panama, South America and across the Caribbean. It’s hardy and drought tolerant so will grow just about anywhere. From sea level to the mountains, many people plant nance in their gardens. Both for shade and the yummy fruits. Which, when in season, are abundant.
But my favorite thing is the tall spikes of flowers up to 20cm long in beautiful sunset colors. Starting out as a cheery sunflower yellow, they deepen to orange, then red as it ages. The flowers are stunning!
Health benefits of Nance
Dazzling nance blooms in the wild. (Bel Woodhouse)
This small fruit packs a punch. Just one cup provides 100% of the recommended daily dose of vitamin C. This is just one reason why I recommend trying it. Even if the sweet-savory-cheese taste described sounds a little weird to you, you may still be pleasantly surprised. I’ve had friends say “Nope, too weird, I don’t like it.” Others smile broadly having found a new fantastic fruit to eat. So promise me you’ll at least try it once, because it could be your new favorite snack.
As a great source of dietary fiber Nance helps to support and regulate the digestive tract. It also contains nutrients, vitamins and minerals known to reduce stroke and cardiovascular disease. A powerhouse of Vitamins E, A, and K, Manganese, and folate for those healthy bones. And the best thing is … it’s cheap, abundant, and available by the bag in mercados.
Or, if a neighbor has a tree, I’m sure you can offer them some pesos to fill a bag.
When can I try Nance?
Nance is a spring fruit. Abundant in spring and early summer, April through to June. I sincerely hope you’ll try it. Even if it’s just sampling one little bite at a mercado.
So, have I convinced you to try Nance? I’d love to hear if I have! Let me know in the comments below.
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 seven years now, she’s in love with Mexico and has no plans to go anywhere else anytime soon.
Day of the Dead, Halloween and Thanksgiving are all coming up, and all call for a pumpkin treat - so look no further. (Canva)
We associate pumpkin with Fall and Halloween — and with pie, especially Thanksgiving since it’s the holiday that wouldn’t be the same without this traditional dessert. But I guess we forget the role that Mexico played in introducing this versatile foodstuff to the world! It was Mexico who introduced pumpkin to the Spanish conquistadors in the 16th century, who then introduced it to the Europeans and then, eventually, it found its way to the rest of the Western world.
It all started about 9,000 years ago. Archeological findings date pumpkin seeds to caves found in Oaxaca (located in southern Mexico), about 8,000-10,000 BC. Aztecs and Mayans both used pumpkins as a food source and along with their seeds, valued them nutritionally — although they wouldn’t be cultivated until around 3,500 BC. The Aztecs served pumpkin delicacies to their gods during the festival of Huey Tecuilhuitl.
Pumpkin consumption in Mexico goes back to long before the arrival of the Spanish. (Calmecac Anahuac)
Ancient peoples loved calabaza and grew them beside other stable crops like beans and corn. This triumvirate became a method for cultivation and production which became known as “the three sisters, ” as each crop protected and nurtured the other.
Pumpkin was roasted, stewed and was also featured in soups and tamales — and even sweets! Calabaza en tacha, a popular candied pumpkin treat is traditionally served at Day of the Dead celebrations.
Pumpkins are grown all over Mexico, especially in the Yucatan and in Nayarit, but also grown in Sonora, Sinaloa, Tlaxcala, Hidalgo, Puebla, and Morelos. There are large and small seed varieties of pumpkin, but the best known in Mexico is the Cucurbita pepo, which has been harvested for thousands of years.
Curcubita pepo is your classic halloween pumpkin, and as popular in Mexico as the United States. (Rogelio Morales/Cuartoscuro)
Mexicans like to use their pumpkins fresh, not canned, and will take the time to turn the awesome, orange fruit into the varied delicacies of their choice. For that reason, I include simple instructions on how to make your own pumpkin puree, which will make this dessert even more “homemade,” tasteful and unforgettable!
To celebrate this wonderful Mexican fruit that made its way to the Western world and became an indelible part of its traditions, let’s make a pumpkin swirl cheesecake pie with a pecan crust, perfect for a month with two major pumpkin-heavy celebrations, don’t you think?
Pumpkin-swirl cheesecake pie with pecan crust:
Filling recipe adapted from secretlyhealthyhome.com (Canva)
* ½ Cup (170 g) Pure Maple Syrup* (jarabe de arce puro)
* Available in Mexican supermarkets, or order online.
* 2 Eggs (huevos)
* 2 tsp. (8.4 g) Vanilla Extract (extracto de vainilla)
*Mexican brands noted for their intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla
* 1 TBS. (10 g) Cornstarch (maicena)
* 1 Cup (245 g) Canned Pumpkin puree (calabaza)
* Libby’s canned pumpkin can be found in Mexican supermarkets or ordered online.
To make pumpkin puree (easy!):
5-8 lbs. pumpkin, about 2 small (makes 7 cups; freeze remainder):
* Preheat oven to 375F (191C)
* Wash pumpkin.
* Line a baking sheet with parchment paper.
* Cut stems off and cut fruit in half, lengthwise.
* Scrape the seeds from inside.
* Put pumpkin halves, cut side down, on baking sheet. Bake for 35-45 minutes or until the tender when pierced with a fork.
* Scoop the cooked pumpkin out of the shells and place in a food processor or blender. Blend until smooth. Add a tablespoon or two of water, if needed.
* 2 tsp. (28 g) Pumpkin-Pie Spice*
*The best is homemade: Combine: 4 tsp. (10.4 g) ground cinnamon (canela molida); 2 tsp. (5.6 g) ground ginger (jengibre molido); 1 tsp. (2.10 g) ground cloves (clavo molido); 1/2 tsp. (1.10 g) ground nutmeg (nuez moscada molida). Store in an air-tight jar in a cool place.
Directions:
* Beat softened cream cheese and yogurt until smooth.
* Add maple syrup, eggs, vanilla, and cornstarch and mix until smooth.
* Pour half the batter into a separate bowl and add the pumpkin purée and pumpkin pie spice. Mix.
* Pour cheesecake batter into crust, switching between plain cheesecake batter and pumpkin batter. Use a spatula or spoon to intermix the batters together to create a swirl effect. Continue until all batter is gone, leaving some of the cream cheese-yogurt mixture to create a swirl on top.
*Smooth the top, and lightly drop pie pan on the counter a couple times to remove air bubbles.
* Fill a large baking dish halfway with water and place on the lower oven rack.
* Place cheesecake on middle rack of oven and bake 55-60 minutes, or until the middle is just set, and jiggles slightly, and the sides are slightly puffed.
* Turn off oven and open door. Leave cheesecake in the oven until slightly cooled (about an hour).
* Chill cheesecake in the refrigerator 4-6 hours or best, overnight, to allow it to set completely.
* Stores in refrigerator for about 10 days, covered in plastic wrap.
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).
Young Mexican Americans are returning to Mexico in increasing numbers - but what is bringing them back home - and is the true American Dream now found south of the border? (Monica S. Villalobos/X)
For a long time, I’ve been searching for a very specific place to call home.
I’ve lived in rural Mexico, Chicago, Italy and South Korea. Having been exposed to cultures from across the world, I formed a very clear idea of the city I wanted to live in.
Desperately seeking: City, must be large, vibrant, affordable, with great access to nature and genuine culture. (Alejandro/Unsplash)
My dream city needed to be big, vibrant, and cosmopolitan, with a major airport for easy domestic and international travel. I wanted nature within an hour’s drive, a walkable city with decent public transportation, and no need for a car (I hate driving). It had to be a direct flight from Chicago where my family lives. And, of course, it had to be affordable, with a thriving culinary and creative scene, rich history, and pleasant weather. Plus, green spaces were a must.
I doubted this city even existed.
Yet, in the most unexpected place, I found it. I never imagined that Mexico City would check nearly all my boxes. When people ask why I chose to move here, it is easier to name the two things I dislike: traffic and pollution. But just as there’s no perfect romantic partner, there’s no perfect city.
How I ended up living my best life here is a story I want to share with you as part of the new MND series, “My American Dream is in Mexico.”
Who am I?
From rural Durango to the Windy City (and beyond), Rocio Lucero is a new breed of Mexican American that isn’t afraid to search for success beyond outside of traditional areas. (Rocio Lucero)
I am the daughter of Mexican immigrants, born in Santa Rosa, a small village in the northern state of Durango with a population of just 100 people. When I was 11, my family moved to the Chicagoland area for the same reason most immigrants uproot: for a better life and more opportunities.
As the youngest of four children, I naturally assimilated the most. I was the first to move out of my parents’ house at 18 to go to college in Chicago. From there, I studied abroad in Italy, and after graduating, I moved to South Korea to teach English and travel.
I’ve always wanted a lifestyle filled with creativity, freedom, and flexibility — while doing work I enjoy. For a while, I thought freelance writing was my ticket there, but I never truly went all in. The truth is, I was more drawn to the idea of the lifestyle than I was willing to hustle for it — like starting with topics I wasn’t passionate about or learning the ropes in unfamiliar areas.
So, instead, I focused on my full-time job to pay the bills while pursuing meaningful creative projects on the side. Then the pandemic hit, and suddenly, my dream lifestyle became a reality. Gone were the dreaded 45-minute commutes to my office in the city. In the blink of an eye, I had the freedom to work from anywhere.
How did I end up here?
First stop: Playa del Carmen. (Cuartoscuro)
Well, almost anywhere. In late 2020, much of the world was still closed, except for Mexico. So, I packed my bags and headed to Playa del Carmen to start my digital nomad journey.
After months in Quintana Roo, I traveled across Mexico, landing in Mexico City in the fall of 2021. People say that when you meet “the one,” you’ll just know. I don’t know if I fully believe that, but that’s exactly what happened with CDMX. The calm certainty I felt about this city was exactly what I needed, especially as an overthinker.
After my family left northern Mexico, I didn’t think I’d return to live here permanently. But early on, I realized how earning in dollars while living in Mexico gave me the ability to create a lifestyle that would be difficult to maintain in many U.S. cities. Still, my main reason for coming to Mexico in the height of the pandemic wasn’t financial — it was to heal from the deep depression I had fallen into.
That decision changed everything. After months of talk therapy and holistic practices like temazcal and cacao ceremonies, I started to feel more like myself again. I discovered that I’m genuinely happier here. The energy in Mexico is simply different from the U.S.
Not to gloss over Mexico’s complex challenges, but there’s a warmth and joy in the people that’s harder to find where I grew up. I feel less anxiety, more grounded, and hearing Spanish all around me is a soothing connection to my roots. Reconnecting with my homeland has been a welcome side effect of living here and Mexican values of family and community resonate with me deeply.
There’s also an emotional aspect to returning to the country my parents left but with the privilege and financial ability to live in a way they never could. My parents rarely vacationed or experienced the richness and beauty of Mexico like I get to. And all of this is possible because of their sacrifices. I’m immensely proud of their work ethic and determination to create more opportunities for our family.
When I told my parents I was moving to Mexico City, they thought I was crazy. My dad, especially, was worried about the city’s crime. They remained skeptical, but thankfully, never tried to talk me out of it.
It’s ironic that I now live in the capital of the country my parents left to give me a better life. Their plan worked — my life is immeasurably better than if we had stayed in Mexico. But now, part of that dream has come full circle, bringing me back to my origins. It’s almost like a cosmic joke.
Our American Dream is in Mexico
Americans from all walks of live are reinventing themselves and finding a new sense of freedom in Mexico. (Tiara Darnell/Carlos Requenes)
And I’m not alone. Since the pandemic, many children of Mexican immigrants — like myself — are choosing to leave the U.S. for Mexico. While they’re seeking many things, their motivations mirror those of their parents—to pursue a better life. For many, it’s also about reconnecting with their ancestral homeland and heritage as well.
In the “My American Dream is in Mexico” series, we’ll explore the stories of Mexican-Americans who’ve made this journey back to Mexico. We’ll delve into their unique experiences, the cities they’re settling in, and the ties they’re rediscovering. We’ll also explore how their families feel about this new version of the American Dream.
If you’d like to share your story for this series, leave your email in the comments, and I’ll get in touch!
Rocio is based in Mexico City and is the creator of CDMX iykyk, a newsletter designed to keep expats, digital nomads and the Mexican diaspora in the loop. The weekly dispatches feature top news, cultural highlights, upcoming CDMX events & local recommendations. For your weekly dose of must-know news about Mexico,subscribe here.
Puerto Vallarta has no shortage of all-inclusive resorts for every occasion. Our insider has collected the very best of the best. (Secrets Vallarta Bay Puerto Vallarta)
Puerto Vallarta is truly a destination where you can choose your own adventure. If adventure to you is a stress-free resort where you don’t have to worry about meals, drinks or finding activities, Puerto Vallarta’s all-inclusive resorts deliver. From luxe, five-star escapes with expansive suites and sprawling beaches to boutique all-inclusive resorts that are steps from the action of downtown, here are the best all-inclusive resorts in Puerto Vallarta.
Hyatt Ziva Puerto Vallarta
Hyatt Ziva Puerto Vallarta. (Hyatt)
A private beach, great food and a jungle-meets-Pacific setting set the stage at Hyatt Ziva Puerto Vallarta, an all-inclusive resort for families, couples and groups. Tucked in a secluded cove with views of the Bay of Banderas, the resort has five pools, including a kids’ pool, infinity pools and an adults-only pool for a little extra privacy.
This resort’s all-inclusive package covers dining at five restaurants, unlimited drinks, live entertainment, and activities like snorkeling, tequila tastings and watersports. For a romantic touch, couples can enjoy beachfront candlelit dinners and spa treatments by the ocean.
Hilton Vallarta Riviera All-Inclusive Resort
If you’re looking for an intersection of high-end amenities and adventure, Hilton Vallarta Riviera should be on your list. Set against the backdrop of the Sierra Madre, this resort has 14 acres of beachfront and stunning views from every room.
Guests can dine at eight international restaurants, enjoy drinks at multiple bars or unwind in one of the infinity pools that overlook the bay. Don’t skip the oceanview sushi at Sunan Sushi— it’s one of the best restaurants in the house. The Hilton also offers activities, from yoga and water aerobics to tequila tastings and cooking classes.
Hotel Mousai
(Hotel Mousai)
For travelers looking for a chic, modern, adults-only retreat, Hotel Mousai is one of the most sophisticated options in town— and my favorite all-inclusive resort in Puerto Vallarta. Mousai is located within the Garza Blanca Preserve, perched on a hillside overlooking the ocean, where it offers the most wonderful views from its suites and rooftop infinity pools.
The hotel’s all-inclusive package includes gourmet dining, premium drinks and access to a world-class spa. The sleek, design-forward resort is perfect for couples seeking a romantic getaway or groups of friends who want to celebrate something special in style. Don’t miss the rooftop bar, where you can sip cocktails and catch the gorgeous Pacific sunsets. Dinner at Dao or Bocados Steakhouse is also essential.
Garza Blanca Preserve Resort & Spa
For those who want the best of both worlds — a family-friendly atmosphere with access to an adults-only luxury experience — Garza Blanca Preserve is the place to be. Set on a lush 85-acre nature preserve, the resort offers both all-inclusive and European plans, giving guests the flexibility to tailor their stay. With multiple pools, beach access and gourmet dining, this is a great place for families who want a lot of options. Adults can slip over to Hotel Mousai, located across the street, to enjoy treatments at the award-winning Spa Imagine.
Secrets Vallarta Bay Puerto Vallarta
(Hyatt)
For an adults-only retreat that dials up the romance, look no further than Secrets Vallarta Bay. This all-inclusive resort is known for its elegant suites, many of which come with private balconies and whirlpools overlooking the ocean. With its focus on romance, Secrets Vallarta Bay is a top choice for honeymooners and couples. The resort’s all-inclusive package features gourmet dining at eight restaurants, unlimited top-shelf drinks and 24-hour room service.
Fiesta Americana Puerto Vallarta
Located just a short distance from downtown, Fiesta Americana Puerto Vallarta is a perfect blend of relaxation and local culture. With its prime beachfront location, this all-inclusive resort is known for its service, family-friendly amenities and lively atmosphere.
The resort’s large free-form pool, complete with a swim-up bar, is perfect for spending lazy afternoons in the sun. Guests can enjoy delicious meals at the resort’s six restaurants, which offer everything from Mexican to Asian cuisine and take advantage of included activities like beach volleyball, yoga and nightly entertainment. Families will also appreciate the kid’s club and teen’s club.
Marriott Puerto Vallarta Resort & Spa
Known for its impeccable service and beachfront location, Marriott Puerto Vallarta offers sits on a prime stretch of beach in Marina Vallarta. The resort’s all-inclusive package includes dining at its restaurants, unlimited drinks and a variety of activities, including paddle boarding, yoga and tequila tastings. After a day of adventure, guests can unwind at Ohtli Spa.
Villa Premiere Boutique Hotel & Romantic Getaway
(Trip Advisor)
If you’re looking for an intimate, adults-only experience within walking distance of Puerto Vallarta’s downtown, Villa Premiere Boutique is one of my favorite all-inclusive resorts in Puerto Vallarta. This small resort is located right on the beach with just 80 rooms. The resort has three restaurants and offers each guest a five-minute de-stress welcome massage as a teaser to the recently renovated spa’s skills. Beachfront cabanas offer a front-row seat to the Bay of Banderas.
Casa Velas
For a quiet and sophisticated escape, Casas Velas is an adults-only, all-inclusive resort that feels like a private oasis. Located on a golf course about five minutes from the beach, Casa Velas is a hacienda-style retreat tucked back behind Marina Vallarta. The resort’s all-inclusive package includes gourmet dining, premium drinks and access to the Tau Beach Club at nearby Velas Vallarta. The lush gardens, intimate pool areas and roaming peacock or two create a dreamy vibe. Guests can also enjoy a wide range of activities, from golf to yoga to cooking classes.
Velas Vallarta
For families and groups looking for a laid-back, all-inclusive vacation, Velas Vallarta is a fantastic option. This beachfront resort is known for its spacious suites, many of which come with full kitchens and ocean views. The resort has a wide range of activities, including tennis, beach volleyball and kids’ programs. It also has one of the loveliest sections of beach in Puerto Vallarta and the Tau Beach Club is one of the city’s best.
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.
From murder to mystery to comedy, what does streaming platform Netflix have planned for Mexico in 2025? (Netflix)
You might be one of the people who consider Mexico’s cinema one of the greatest in the world — if you are, welcome to the club. Sadly, there’s not enough infrastructure in the country for its art to be widely spread and broadcasted throughout the world, making it so that hundreds of movies and shows remain far away from mainstream media, and projects can’t develop farther than its initial production stages. Mexican Netflix shows are even rarer still.
In 2022, Netflix Mexico started Que México Se Vea in an attempt to address this shortcoming. The initiative seeks to invest in projects by Mexican directors in order to promote Mexican cinema. Netflix holds an active role as producer within these projects, both inside and outside of Mexico.
Director Luis Estrada and the cast of “Las Muertas.” (Netflix)
This past February, Netflix announced ten new Mexican series and film projects that will be produced for the streaming giant this year. Make sure you keep an eye out for these upcoming projects to get the best of modern Mexican film!
Que México se Vea’s 2025 series in production
Las Muertas
This series is based on the 1977 novel by Jorge Ibargüengoitia, which was itself based on the real story of four sisters known as Las Poquianchis, serial killers who terrorized and ran a prostitution ring in a city in Guanajuato between 1945 and 1964.
“Las Muertas” will be produced by Mezcala Films and directed by Luis Estrada — best known for “La Ley de Herodes” and “La Dictadura Perfecta” — who will be directing a series for the first time and giving the story a touch of his own black humor and style. The series arrives on Netflix in sometime in 2025.
Nadie nos vio partir
In this miniseries, based on Tamara Trotter’s 2020 novel of the same name, a vengeful husband kidnaps his own children and takes them out of the country. A collision course between the couple’s powerful families is then unleashed as the mother desperately tries to find her children.
Gringo Hunters
“Gringo Hunters” stars Harold Torres, Mayra Hermosillo, Manuel Masalva and Andrew Leland Rogers (Netflix)
This thriller series adapts journalist Kevin Seiff’s 2022 article about an elite Mexican police unit that catches American fugitives trying to flee south across the border. “Gringo Hunters” will hit Netflix in 2025.
This series, directed by Carlos Villega and Iker of “La Reina del Sur” and based on an original script by José Ignacio Valenzuela about sisters Perla and Antonia, who have a relationship of intense rivalry, betrayal and manipulation.
Que México se Vea’s 2025 Films in production
Las Locuras
This new film by Mexican-Colombian director Rodrigo García exploreshow people are pushed to the limits by family pressure.
Delincuentes
A group of privileged young people abuse their social standing in order to commit a variety of crimes. Starring Alfonso Herrera, Ximena Lamadrid and Juan Pablo Fuentes.
The biggest fan
Still a working title, “The biggest fan” is a comedy starring Kate del Castillo asan actress who, after being canceled by Hollywood, goes back to Mexico to star in a movie.
Negociando con mi mujer
Directed by Juan Taratuto, Mexico’s best hostage negotiator, played by Mauricio Ochmann, must face the most important case of his career: the kidnapping of the president and his mistress.
Montserrat Castro Gómez is a freelance writer and translator from Querétaro, México.
Mexico's water concerns are increasingly making headlines. Mexico News Daily CEO Travis Bembenek introduces an upcoming series focused on this vital issue. (Samuel García/X)
Water has been in the news a lot lately — from the recent hurricanes hitting Florida and the Carolinas in the United States, to European and Asian countries experiencing significant flooding, to much of Brazil suffering from what is being called the worst drought in hundreds of years — water is top of the mind around the world.
Consider the Panama Canal, which for over 100 years has been a reliable cog in the global supply chain. It is now under threat due to a lack of water. In Mexico, Acapulco has been devastated two years in a row by powerful hurricanes, and both Baja California and the Yucatán Peninsula have also been hit by severe storms and flooding.
It’s hard to believe that just a few months ago, 76% of Mexico was suffering from drought, with lakes and reservoirs nationwide drying up! As of late September, only 22% of the country is facing drought conditions, following an abundant rainy season.
Perhaps the ancient Mexica were right to worship Tláloc, the god of rain and water. Tláloc was not only highly revered but also feared, as he could send rain, cause droughts, create hurricanes and send damaging lightning.
Throughout Mexico, people have been increasingly voicing concerns related to water. From heightened awareness about devastating storms to fears about how economic growth could impact water supplies and concerns about the water usage of exporting companies, the topic of water is a major concern. I hear expats living in Mexico who are more concerned about water scarcity than they are about security.
This brings me to an exciting announcement: Mexico News Daily is starting a new series focused on water in Mexico. Over the coming weeks and months, we will profile companies, organizations and individuals trying to solve the country’s water problems. We will highlight challenges and success stories across the spectrum of water usage: residential, industrial and agricultural.
Our series will certainly create some anxiety regarding the challenges facing the country, but will also inspire you.
Before purchasing MND, I worked in the water industry for over 20 years and saw first-hand the problems communities and businesses faced, as well as the many solutions being developed and deployed across equipment, services and chemical innovations.
Through this series, our objective is to position MND as your authority to learn more about this vitally important issue for Mexico’s future.
Perhaps most importantly, we will provide reasons for optimism when you see the talented people and organizations dedicating significant human and financial resources to solving these challenges. As I have highlighted before, economic growth and responsible water usage can coexist.
If Mexico is to fully realize its potential, grow its economy and improve the lives of its citizens, water issues must be addressed. For example, data centers have historically been associated with significant water usage. Does that mean that Mexico cannot responsibly allow construction of data centers in the country?
As this example from Microsoft in Querétaro highlights, human ingenuity should not be underestimated, and companies can actually be part of the solution to reducing water usage. Businesses are increasingly using artificial intelligence and new technologies to help solve important water problems across the country.
However, the water challenges facing Mexico should not be underestimated. Many parts of the country face water scarcity, especially in the booming central and northern regions where most nearshoring investment is concentrated.
Additionally, Mexico has serious problems regarding water quality. Unlike many countries, especially the United States and Canada, Mexico has very little surface water (water in lakes and rivers) and much of what is available is polluted.
As a result, most water is extracted from underground wells. The deeper the well, the more energy is consumed to pump it to ground level, and the more minerals and heavy metals are naturally present in the water. Often, this water requires significant pre-treatment to make it safe for human use or industrial purposes.
Water is the basis of life and is increasingly recognized as a resource requiring much more protection and care.
Alarmist news coverage of an impending “Day Zero” when cities run out of water provokes fear and anxiety, without adding value. Our series aims to inform, educate and hopefully inspire you to help be part of the solution in your own small way.
If you know anyone doing great work in Mexico related to water, please email me here at[email protected] and perhaps we can highlight their efforts in this series.
Thank you for reading MND.
Travis Bembenek is the CEO of Mexico News Daily and has been living, working or playing in Mexico for over 27 years.
Since humans first discovered fire — or maybe even before that — we’ve been on a quest to make food taste better. We have evidence that for at least around 8,000 years, people have had a sweet tooth. Fast forward 3,000 years, and we find the Egyptians, Greeks, Chinese and Middle Eastern cultures enjoying seeds, fruits and flowers coated in honey. Whether it was to make them last longer or simply because everything tastes better with a bit of sweetness, our love affair with sugar has deep roots. Mexican candy is almost as historied.
In today’s modern age of kale smoothies and CrossFit, where everyone is focused on longevity and treating their body with utmost care, sugar has become the ultimate villain. However, perhaps it’s important to remember that sweets are more than just causes of sugar crashes and guilty pleasures, especially in Mexico. Particularly in the state of Puebla, they’re an essential part of our culture, our history and our identity.
The state of Puebla is a crossroads between Mexico’s Indigenous roots and modern Spanish heritage. (Ina Cristina/Unsplash)
In Puebla, a state filled with churches and religious buildings, convents served as the original foodie laboratories during colonial times. The nuns they housed were like original master chefs of Mexico, creating some of the most emblematic traditional dishes that we still enjoy today. Many of these recipes have remained virtually unchanged for 200 and even 300 years.
In this article, I will mention a few of these treats, but make sure you watch the accompanying video to fully understand how they look and taste. Even better, consider booking a trip to Puebla as soon as possible— trust me, these desserts will take you on a near-spiritual journey.
Fruta cristalizada
One of the things I love about these candied fruits is how they blend pre-Columbian culinary tradition with European technique. Before the Spanish conquest, Indigenous cultures preserved fruits in a candying process that used quicklime.
When the Spanish arrived, they kept the method but added a sweet twist: boiling the crystallized fruit twice in syrup and twice in water. The result? Fruit that could last for months without spoiling. Common fruits for this treatment include prickly pears, papayas, pineapples, figs, pears, oranges… basically, any fruit can be crystallized!
Camotes de Santa Clara
Potato pulp! It’s more delicious than it sounds, we promise. (México Secreto Guiado/Facebook)
Sweet potatoes, you ask? Yes, indeed! The sweet potato pulp is cooked in syrup until it thickens and forms a dough that could make even the most health-conscious person swoon. After a day of sunbathing, it’s coated with more syrup to create that signature white layer. These candies have a humble origin story: in Puebla’s Convent of Santa Clara, the nuns, who relied on donations, had an abundance of sweet potatoes. And thus, these sweet, glorious treats were born.
Tortitas de Santa Clara
Speaking of the Convent of Santa Clara — seriously, those nuns were dessert geniuses — let’s talk about the famous cookies. These cookies are made from wheat flour and coated with a magical glaze of egg yolks and pumpkin seeds. It’s uncertain when or how they were invented, but one thing’s for sure: they’re evidence that divine inspiration can come in the form of a cookie.
Macarrones de leche
This is also a macaron, but not like the other macaron – get it? (Correosclic)
If you’re thinking of the typical French Ladurée macarons, let me stop you right there. This is another treasure from colonial convent kitchens. These little treats only require milk, sugar, almonds and egg whites. Simply cook the milk and sugar until you get a thick, heavenly mixture, add ground almonds and whipped egg whites, shape the mixture and bake it briefly. The result? A taste of heaven on earth.
Muégano de Tehuacán
This treat is a newcomer on the scene, relatively speaking. It’s a cookie covered in piloncillo (raw sugar) sandwiched between two wafers. Created in 1905 by Flora Álvarez in Tehuacán, Puebla, this delightful treat combines the best of sugar and carbs — it’s like a perfect, sugary hug.
The crumbly delight originates from Spain, hence the name. This recipe, brought over during the colonial period, has remained largely unchanged for centuries. These crumbly shortbread cookies are made with flour, sugar and lard. The most popular versions include almond, sesame, walnut or cinnamon. They melt in your mouth and evoke thoughts of Spain. Olé!
Cocada
Coconut was essentially the superstar of colonial desserts. Grated coconut, milk and sugar were all it took to create this iconic treat. Over the years, cocada has evolved into many variations, but the base remains the same. Whichever version you try, you’ll be asking for seconds. And thirds… no judgment here. A fun fact is that without the commercial exchange between Mexico, Spain and Asia during the 1600s in what was known as the Nao de China or Manila galleon, cocada would be unthinkable.
Obleas
And finally, we arrive at the wafer, one of the most interesting sweets in Mexican tradition. Obleas are derived from the host used in Catholic mass — yes, the one that’s called the body of Christ. Its origins lie in matzah, the flat, unleavened bread used in Jewish Passover celebrations. When this treat made its way to Mexico, of course, we had to add our special touch. We gave it color, filled it with more sweet things and sometimes even sprinkled it with seeds. Basically, if there’s a way to make it more fun, we’ve done it.
There are so many more candies that I want to mention, but I don’t want to give you a sugar rush. We’ll discuss them eventually. For now, visit the traditional candy shops that have over a hundred years of history in downtown Puebla. Which one is your favorite? Tell us in the comments.
María Meléndez is a Mexico City food blogger and influencer.
Working remotely from paradise isn't all it's cracked up to be. Well, sometimes. (Canva)
I’m typing this in Heroica, a taproom in downtown Veracruz, a beer by my side. To any observer, I look like a digital nomad living her best life. You can almost smell the housing prices rising unsustainably around me.
Alas, it’s just a facade only. Am I really a nomad if I’ve been living in the same place for decades, since before online work was a thing? Online work became a thing once I’d been here for 10 years already. In any case, the technicalities don’t really matter.
Sarah DeVries back when she first came to Mexico, long before her days as a digital freelancer. (Sarah DeVries)
My first jobs in Mexico were in the fields of education. For an English-speaking foreigner, that was pretty much the job you could get, after all. The first was quite exploitative. I was paid in cash, worked an awful split shift and the promised help with getting my work visa never arrived.
Young and in love, I hardly noticed that my boyfriend and I had no furniture save a bed, a fridge and a plug-in stovetop in our tiny fifth-floor apartment. A computer we eventually bought sat on a metal chair that had been left behind by a previous tenant. We’d sit on the floor to use it, and dream of one day owning a microwave and a sofa.
The online revolution
Things have changed since then. In 2011, I got my first online job at Open English, an English-teaching platform for live classes. I was good, made good money for Mexico and moved up the contractor ladder as time went on.
Remote work can often feel like a great first option for those working in Mexico – but it comes with pitfalls. (Jordan Carroll/Unsplash)
Soon, though, the company was spooked by a worker who sued for misclassification as an independent contractor when we all clearly did the work of employees, and everything good about working there disappeared. I don’t blame the person who sued, mind you; it was bound to happen sometime.
Soon after, I got a job at an online Chinese company. We gave individual classes to Chinese children at what for them was afterschool time but for me were ungodly hours of the morning. The pay was good and the students were nice. Even without benefits, as we were also contractors, especially those of us living outside of the U.S. lived well. Eventually, things started slowing down, and I decided to jump ship before it sank.
Like a rolling stone
No matter! I was tired of teaching anyway. Now, I would make my fortunes as a writer and translator. It was during that time I pitched to Mexico News Daily’s then-owner and began to write. This was also the period that I honed my skills as a subtitler, and for several years I made fairly good money — again, “for Mexico” and without benefits.
Then, last year, I was elated to finally be hired as a full-time remote employee at a U.S. company where I’d worked as a freelance editor. That kind of job had long been a dream! Alas, it was not meant to last; I was let go after about nine months. By then, of course, I’d told most of my freelance clients, except for this paper, that I’d be less available. I wish I hadn’t, because by the time I contacted them again, they’d moved on.
When the job goes away
Like any job out there, there’s no guarantee that an online job you secure will be there as long as you want it. Surprisingly, my own experience was that freelancing turned out to be more stable than my full-time W-2 job.
Since then, the landscape has been rough. Suddenly, many U.S. employers are insisting that you do the work — even if it’s online contract work — within the U.S. Why?
The main reason that companies give is that they don’t want to get sucked into messing with the tax obligations of other countries. Working virtually in one country and being subject to the tax system of another is, of course, complicated.
If you throw all the tequila into Veracruz harbor, will that get your out of taxes? Something similar worked in the 1770s, right? (Kelly Sikkema/Unsplash)
I also suspect, though, that for U.S. companies, workers in Mexico are supposed to mean reduced labor costs. If an employer has to pay someone in Mexico just as much as someone in the U.S., what’s even the point for them?
As I wrote last week, companies are expected and encouraged to cross borders when it’s in the owners’ and shareholders’ best interests to do so. But let workers do the same, and suddenly your labor savings go out the window! Who will work as engineers for US $1000 a month if those workers can just move, virtually or physically, and get five times that? “How are we supposed to game the system if you’re gaming the system?”
When it comes to capitalism, it’s the capitalists that benefit, after all. The tide has been turning against worker stability for quite a while now, but my perception is that it’s reaching a breaking point. The lack of stability and benefits, for everyone, is unsustainable.
Sticky ethics
Sarah DeVries recently, long after becoming a digital freelancer. (Netflix)
I struggle with admitting that I need beyond a Mexican salary to live. But I do; most Mexicans do too, which explains many immigration patterns over the past century. We all want to live well, and we all want to provide for our families.
As I’ve discussed before, when you live in a country without the support of your birth family, money is what compensates for that lack of support. Basically, it’s “support for purchase” in the form of things like insurance.
Also, your budget adapts to what you are used to spending. Pair this with the eye-watering rise in prices all over the world, and it’s easy to see why so many people are in a tight spot.
So what’s my point in writing all of this?
It’s a cautionary tale, my friends. Save a lot, if you’re able, and have a Plan B. Having an online job does not mean you’ll get to keep an online job. Between AI, U.S. companies cracking down on the residency question and a tricky job market with lots of fake job postings, the job-searching landscape is sure rough out there. Give your own business a try, perhaps: then at least it depends on you, and not a company whose goal is to enrich and provide stability for someone else.
The bright side is that here, unlike many places in my home country, the bare minimum costs less. You won’t go hungry, and you’ll have a roof, even if it’s not the roof you want. Another silver lining? Mexicans have less of a tendency to blame a lack of individual financial achievement on your lack of gumption and go-getism.
Comfort stations are taking golf to a new level in Los Cabos, blending architecutre, hospitality and convenience. (Solmar Golf Links)
Los Cabos’ reputation as a world-class golf destination originated with its incredible collection of courses. Since the late 1980s, Los Cabos has welcomed 18 new courses, with layouts crafted by a who’s who of legendary players and designers, from Jack Nicklaus and Tiger Woods — who together have accounted for eight, with two more in development — to Tom Fazio and Robert Trent Jones Jr.
The quality of these courses alone would place Los Cabos in the top tier of golf destinations worldwide. However, as anyone who has visited the southernmost rim of the Baja California peninsula in recent years can attest, it’s not just the golf itself that’s spectacular: it’s the entire golfing experience. Los Cabos, as Golf Pass points out, “is the only golf destination that’s gone all-in on the comfort station. Almost every course worth playing, resort or private, offers the experience.”
A comfort station at Querencia. (Querencia Golf Club)
Comfort stations, of course, are an extension of the old halfway house concept, meaning a place where players can grab a quick drink and a bite after finishing the front nine and preparing to tee off on the back. However, in Los Cabos, comfort stations — plural — are likely strategically placed throughout the course, and instead of a mediocre hot dog on a wilted bun, players are more likely to find a chef cooking up freshly caught fish for tacos, or a mixologist offering the best margarita you’ve ever had. Properly designed, comfort stations aren’t meant to distract from the course but rather to elevate the entire experience to another level — to turn the memorable into the unforgettable.
Comfort stations par excellence at Querencia Golf Club
Querencia Golf Club is an excellent example of this idea. Tom Fazio’s superb 7,284-yard, par-72 layout is the unquestioned star, as it should be given that Golf Digest has declared it one of the “World’s 100 Greatest Golf Courses.” But its comfort food stations stand out in cameo roles. Originally, it had only one, Comfort Uno, accessible from the 6th and 13th holes. But as the comfort station “arms race” heated up in Los Cabos, Querencia moved Comfort Uno to make way for expanded offerings that include Comfort Dos, available from the 13th and 15th greens, and The Oasis, a comfort station-slash-restaurant at the turn.
Each is meant to provide refreshment and respite, a place to cool off after a great par — or a missed putt. The comfort stations are unstaffed and akin to a kid’s idea of a candy store, with a mix of treats and beverages golfers can enjoy in the moment or take with them for later. The Oasis, meanwhile, is staffed and offers everything from soups and sandwiches to Mexican specialties and desserts. To avoid slowing the pace of play, taco orders can be placed while players are still on the ninth hole. These waystations inject added and often unexpected pleasures into the golfing experience. Make those shared pleasures, reflecting Querencia’s status as a private, family-friendly community.
“Querencia has always been a golf-first property and our recent enhancements and additions to our stations and offerings have boosted our members’ enjoyment of the social and family aspects of the game,” notes Seth Westfall, PGA Director of Golf at Querencia. “Family, friends, great golf and the right snack or frozen margarita make a good day great!”
Foursome enjoys a relaxing mid-round food and drink break at Puerto Los Cabos. (Questro Golf)
Mexican dishes are menu favorites at Los Cabos’ golf comfort stations
Perhaps unsurprisingly, given Los Cabos’ location, Mexican specialties are a signature offering at many comfort stations. At Querencia, it’s tacos and burritos. At Solmar Golf Links, no less than three taco styles are offered — arrachera, Baja style fish and chicken pastor — on the Greg Norman-designed Pacific Coast layout, with samplers featuring all three as an option, plus cocktail pairings that include the mezcalita and the Cadillac margarita.
Meanwhile, at Puerto Los Cabos (PLC) — the unique 27-hole Jack Nicklaus course encompassing three separate 9-hole layouts — an even larger selection of Mexican specialties is available. For those who tee off early, breakfast bites may include tacos with egg and a choice of chorizo or machaca, and at subsequent stops, the menu may boast burritos, empanadas, quesadillas and tacos of the chicken, cochinita pibil, pastor, shrimp and steak varieties. Yes, there will be subsequent stops. PLC has a comfort station for all three Mission, Ocean and Vista course routings, ensuring visiting golfers never have to play more than three or four holes without a bartender to make rounds of icy cocktails and a chef to cook up delicious, freshly-made comfort food fare.
What sets Los Cabos’ comfort stations apart
All comfort station menus come with asterisks, it should be noted, as they’re frequently rotated at virtually all Los Cabos courses. For example, PLC — the only one of the three public golf courses managed by Questro Golf — rotates its menus every two weeks. If players know what to expect, the thinking goes, then the comfort stations lose one of their greatest assets: the power to surprise and delight.
PLC’s exceptional comfort stations are something of an outlier, as most of the best examples of these amenities, generally speaking, are provided not by public courses but by private ones like El Dorado, Cove Club and Querencia, or by courses that are ostensibly private but open to guests at select resorts. The latter type of course includes Cabo del Sol, Chileno Bay, Costa Palmas, Diamante’s trio of courses, Quivira, Solmar Golf Links and Twin Dolphin.
Los Cabos has elevated the art of the comfort station, and courses across the peninsula offer unrivalled luxury. (Querencia)
These private and “private except” courses generally have larger budgets for their comfort stations — Querencia’s is in the six figures annually — and more impressive real estate. One of the wonders of Quivira, for example, is an elevated comfort station near its sixth hole that features magnificent unobstructed views of the Pacific coastline of Cabo San Lucas all the way to Land’s End.
The ongoing evolution of the golf comfort station
Comfort stations at Los Cabos golf courses mostly feature comfort food, along with a curated selection of brand-label liquors and accompanying cocktails, The service is outstanding and the fare filling, but, generally speaking, not particularly luxurious. Still, some believe Los Cabos might have taken the concept too far. This number includes Mike Abbott, the man Golfweek calls “the godfather of the comfort station.” Abbott has helped to develop the signature amenity at golf courses at Diamante – where he’s currently overseeing the PGA World Wide Technology Championship and comfort stations at the in-development Legacy Club – and at El Dorado and Chileno Bay.
Following El Cardonal and the 12-hole Oasis Short Course, the Legacy Club will be the third Tiger Woods-designed course at Diamante, with an exclusive membership capped at 250. But that doesn’t mean its comfort stations will be particularly posh. Instead, Abbott wants to evoke the nostalgia of the old halfway house. “We’re going to change the profile again,” Abbott told Golfweek. “It’s going to have a creaky screen door and a greasy burger and all the great smells you associate with it.”
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.
