The legislation aims to protect the environment and prevent water shortages in nearby communities. (File photo)
Legislation to ban open-pit mining in Mexico was passed out of committee last week and the Chamber of Deputies will take up the bill when Congress is back in session in September.
The legislation aims to protect the environment and prevent water shortages in nearby communities.
Regarding the reform, AMLO has mentioned the damage caused by open-pit mining on the environment. (Andrea Murcia Monsivais/Cuartoscuro)
The measure is part of a comprehensive package of constitutional reforms submitted to Congress in February by President Andrés Manuel López Obrador. Congress recessed at the end of April but committees have been deliberating over the reforms, including a controversial bid to overhaul the judiciary.
In Mexico, constitutional reforms must be approved by a two-thirds vote in both the Chamber and the Senate, as well as by the majority of state congresses. López Obrador’s ruling Morena party and its allies swept to victory in the June elections. They now await a ruling from the Federal Election Tribunal later this month to see if they won qualified majorities in both houses.
Lopez Obrador has made it clear that he disapproves of the mining contracts his predecessors approved for private interests — his administration has not granted any new concessions since he took office in 2018.
In addition to the ban on open-pit mining and fracking, if approved, the reform would largely prevent the exploitation of water in areas with water scarcity.
The proposal has been met with criticism from the mining sector.
The Mexican Mining Chamber (Camimex) claims the reforms would cause a 1% contraction in Mexico’s GDP (a loss of roughly 250 billion pesos) and threaten some 200,000 jobs.
This legislation “would have devastating consequences for development and economic stability,” Camimex said in a statement. “It would limit the capacity to transform the country’s natural resources into development opportunities and slow the transition to clean energy.”
Camimex says 60% of the value of Mexico’s mining sector comes from open-pit mining.
For its part, the Association of Mining Engineers, Metallurgists and Geologists (AIMMGM) insists the ban would put Mexico’s mining sovereignty at risk and could make national industries dependent on imports. It also cautioned that such a law could prompt a recession in regions of the country that depend on mining.
While the Mexican cheese industry might not be on the same level as Europe or the United States, cheesemaking here remains a deeply artisanal affair. (Wikimedia Commons)
When it comes to internationally famous cheeses, Mexico is not quite on the map yet. The country isn’t known to produce the smelly cheeses so fancied by Eurocentric fromage connoisseurs, where it seems the stinkier the cheese, the more highly awarded. Nor are Mexican cheeses of the highly processed variety seen in much of the United States, where industrialized shreddings and plasticky cheese-ish substances in unnatural colors abound.
A 2016 study found that the majority of cheese in Mexico is produced by small-scale or artisan cheesemakers, with around 70% of all Mexican cheese coming from these producers. This artisanal approach often uses small-batch production, raw milk and traditional methods, leading to various delicious flavors and textures.
Mexican cheese offers a variety of different textures and flavors. (Wikimedia Commons)
Cheesemaking in Mexico originates from the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. In 1521, Spanish conquistadors brought cattle, sheep and goats to the New World, permanently changing dietary habits. Over time, the blending of European and Indigenous peoples and traditions led to the modification of cheeses to suit creole tastes.
For our dearest readers, we unpack the créme de la créme of the national cheese scene in our guide to some of Mexico’s most popular cheeses below:
Cotija: The Mexican Parmesan
(Wikimedia Commons)
Hailing from Michoacán, this crumbly delight is Mexico’s answer to Parmesan. Aged for a minimum of 100 days and sometimes up to a year, cotija develops a salty flavor with a milky undertone that intensifies over time. Its hard, crumbly texture makes it a staple garnish in Mexican cuisine, where it lends a savory kick. You’ll find cotija sprinkled generously over popular dishes such as esquites, tacos and enchiladas, adding depth and umami richness.
Queso panela: Standing firm
(Wikimedia Commons)
This firm, fresh cheese is a versatile player in central and southern Mexican cuisine. Made from pasteurized cow’s milk and curdled with vinegar or citric acid, the unaged panela has a mild, slightly sweet flavor with a hint of nuttiness. Its dense texture, reminiscent of halloumi, allows it to withstand high heat while holding its shape, making it a favorite for grilling. Panela is often served with salads or fresh fruit, used as a filling for quesadillas or incorporated into savory dishes like chile relleno.
Queso Oaxaca: Artisanal string cheese
(Cocina fácil)
Originating in the southern state of Oaxaca, where it’s known as quesillo, this cheese is a nod to the influence of Italian cheesemaking traditions in Mexico. Made using the pasta filata method introduced to Mexico by 16th-century Dominican monks, Oaxaca cheese is stretched and kneaded into long strands, then twisted into a ball or braid. Its mild, creamy flavor with a slight tang makes it a cornerstone of many Mexican dishes including quesadillas and tlayudas.
Queso fresco: The creamy, crumbly charmer
(My Gourmet)
Fresh and bright, this cheese is a staple in Mexican cuisine, with roots in traditional cheesemaking practices that date back generations. Made simply by heating cow’s milk and curdling it with an acid like vinegar or lime juice, queso fresco has a slightly tangy flavor and curd-like texture that adds a burst of freshness to any dish. Its soft, crumbliness makes it a favorite topping to a wide variety of foods, including tacos, soups, beans, salads, enchiladas and tostadas, where it provides a cool, creamy contrast.
Manchego: Not your Spanish grandpa’s cheese
(Wikimedia Commons)
Manchego is ubiquitous in Mexico, but don’t get it confused with the Iberian variety. Though made with a similar production method, this cheese uses cow’s milk instead of the traditional sheep’s milk used in Spain, resulting in a milder, slightly nutty flavor and a creamy texture. Aged for several weeks, manchego is a popular choice for quesadillas, sandwiches and cheese platters, where its smooth flavor complements a variety of accompaniments including fruits and nuts.
Requesón: Sweet and savory
(Wikimedia Commons)
Mexico’s answer to ricotta, this versatile cheese showcases the resourcefulness of Mexican cheesemakers. Made from the whey leftover from other cheese production, requesón has a mild, slightly sweet flavor and a creamy mini-curd-like consistency.
In Mexican kitchens, you’ll find requesón used in a variety of both savory and sweet dishes. It’s a common filling for enchiladas and lasagna and a key ingredient in many traditional desserts and pastries. Sometimes it’s also consumed for breakfast, along with honey and fresh fruit.
Queso Chihuahua: The melt master
(La Vizcaína)
Also known as queso menonita, this cheese has become a cornerstone of Mexican cuisine since its introduction by Mennonite settlers in the early 20th century. Originating in the state of the same name, queso Chihuahua is characterized by its smooth, melting qualities, mild, buttery flavor and a semi-soft texture that becomes creamy when melted. Queso Chihuahua’s superior melting properties make it the go-to cheese for queso fundido, quesadillas and enchiladas, as well as a topping for nachos.
Queso crema: Smooth operator
(Karolina Grabowska/Pexels)
This soft, creamy cheese is Mexico’s version of cream cheese. Made from cow’s milk and cream, queso crema has a smooth, spreadable texture and a mild, slightly tangy flavor. In Mexican cuisine, it’s a versatile ingredient used in both savory and sweet dishes.
You’ll find queso crema as a base for dips and sauces, often mixed with herbs and spices to create flavorful spreads. It’s also commonly used as a topping for baked potatoes and nachos, adding a rich, creamy element. In desserts, queso crema finds its way into cheesecakes and crepes, where its subtle tanginess balances sweetness perfectly.
Asadero: Gooey superstar
(Wikimedia Commons)
Originating in the northern regions of Mexico, asadero is renowned for its excellent melting qualities. This semi-soft cheese, made from cow’s milk, has a smooth, creamy texture and a mild, almost-sweet flavor. Asadero is a favorite for chiles, rellenos, quesadillas, cheese dips and as a topping for various baked dishes, where it provides a rich, creamy element that elevates the flavors of the entire dish.
Queso de bola: Waxy on the outside, soft at heart
(Teke)
Also known as queso holandés, this semi-hard cheese is a cheese with a fascinating history that connects Mexico and the Netherlands. With its characteristic red wax coating and yellowish innards, this cheese is derived from the Dutch Edam cheese, which was introduced to Mexico, particularly the Yucatán Peninsula, in the late 19th century.
Queso de bola is made primarily from cow’s milk and has a firm, slightly creamy texture. The slightly nutty flavor, which becomes more pronounced as it ages, makes it a favorite for cheese boards and traditional Yucatecan dishes such as queso relleno and marquesitas.
Honorable mentions
Queso reata: A cheese from Veracruz with a firm texture and mild flavor, often used in dishes like enchiladas and quesadillas.
Queso criollo: A mild, versatile cheese with a smooth texture, commonly used in a variety of tacos and salads.
Queso de poro: Originating from Tabasco, this cheese has a crumbly texture and a slightly tangy flavor, making it suitable for use in dishes like tamales and empanadas.
Adobera: A semi-soft cheese with a mild, slightly tangy flavor, often used in tortas and quesadillas.
Queso tenate: Known for its firm texture and mild taste, this cheese is used mostly in soups and casseroles.
Queso añejo: An aged cheese with a sharp, salty flavor and crumbly texture, typically used as a topping for tacos, soups and salads.
How many of these have you checked off your cheesy bucket list? Which are your favorites? Let us know in the comments below.
Monica Belot is a writer, researcher, strategist and adjunct professor at Parsons School of Design in New York City, where she teaches in the Strategic Design & Management Program. Splitting her time between NYC and Mexico City, where she resides with her naughty silver Labrador puppy Atlas, Monica writes about topics spanning everything from the human experience to travel and design research. Follow her varied scribbles on Medium at https://medium.com/@monicabelot.
Running from the very top of Sonora down to ultra-chill Nayarit, our trio of cities offer something for every kind of would-be Mexico resident. (Barcelo)
With over 6,000 miles of coastline across four distinct oceans and seas, Mexico has more coastal variety than any country in Latin America. The blue Pacific, emerald Gulf of Mexico, azure Gulf of California and turquoise Caribbean afford scenic settings, climates and inland attractions to keep prospective retirees on an endless journey of discovery.
This week we focus on three diverse locations touching two of these great bodies of water — Arizona’s beach getaway of Puerto Peñasco, venerable and quintessentially Sinaloan Mazatlán and newcomer the Riviera Nayarit (admittedly more of a collection of smaller towns than a singular destination). From the desert north to the tropical south, these three west coast locations each call to distinct cohorts seeking a Mexico living future.
Puerto Peñasco
Puerto Peñasco has long been a favorite of Arizonans looking for a weekend away at the beach. (Las Palmas Beach Resort)
Puerto Peñasco (also known as Rocky Point) carries a colorful history of bootlegging by 1920’s gangsters. It slumbered along until the 1980’s when it was discovered by sea seeking Arizonans, who found a Gulf of California beach just 60 miles from the U.S.-Mexico border. Its population nearly doubled in the decade between 2000 and 2010 and today stands at 63,000. The tempo is driven by weekenders from Arizona and snowbirds hailing from Colorado, California, New Mexico and even some Canadians.
It’s mostly beachfront high rise condo living with some gated single-home communities dominated by foreign buyers. There’s a border-beach vibe and not much of Sonoran culture (head further south to Hermosillo, Kino Bay, Guaymas and Alamos for these ecosystems). There is, however, a scientific celebration of Sonoran marine and desert ecosystems, including museums and two UNESCO World Heritage Sites (the Island of the Gulf of California and the El Pinacate and Gran Desierto de Altar Biosphere Reserve).
It’s affordable (you can find rentals under US $500 per month), has distinct neighborhoods (Las Conchas, for example), a Jack Nicklaus golf course, and Mexican retail shopping box stores. There are also volunteer opportunities (American Legion, Adopt A Class, Rotary, pet rescues). Fall and Spring are idyllic with summers hot and winters seeing days in the 50 F (10 C) range.
Mazatlán
Mazatlán is, in many ways, the quintessential Mexico living beach destination, with history, a great community and strong transport links. (Sun Country)
Mazatlán in neighboring Sinaloa (south of Sonora) certainly has earned its place as a pioneering Pacific seaport and resort. It began hosting U.S. visitors in the 1950s. The initial wave brought motorists and the camper crowd. International air started in the ’60s to ’70s and Mazatlán became a mainstay for west coast US visitors. Hotels like La Siesta, the Playa Mazatlán (owned for generations by a family from Newport Beach CA) and the legendary Carlos Anderson chain of bars/restaurants (Señor Frogs, El Shrimp Bucket) helped me (and millions more) define Mexico vacation bliss and spring-break debauchery.
Alas, other places (Los Cabos, Puerto Vallarta and the Mexican Caribbean) have surged ahead of Mazatlán. International flights have declined. As the bandwagon moved on, Mazatlán settled into a new reality of hosting more Mexican domestic visitors (thanks to a highway link from the highlands via neighboring Durango state) and winter charters from Canada and the U.S.
A setback? Not really. Foreigners choosing to move here are the big winners. Mazatlán (population 500,000) is still traditionally Sinaloan, profoundly friendly, affordable, artsy and scenic. Nearly everyone you meet here is a state native from Sinaloa (try to find that at other Mexican resorts; you won’t). Balancing a commercial fishing (shrimp) industry with tourism realities, the city offers one of Mexico’s most genuine welcomes. Prices for real estate and rentals trend cheaper than other mainstay resorts, and the economy is less dollarized due to the predominance of Mexican vacationers. Yes, Sinaloa is on the short list of narco hotbeds; however, incidents impacting Mazatlán (in general) and foreigners in particular are extremely rare.
There’s also a ton of ways to stay busy, both recreationally and culturally. There are quality golf courses, miles of flat and sandy Pacific beaches for water sports, Mexico’s longest malecón (boardwalk), three islands, a fine resort marina and a genuine Mexican colonial historic zone. Downtown boasts lovely 18th and 19th century structures, once abandoned and now mostly restored and beautifully illuminated at night.
City center plazas and the remarkable Teatro Ángela Peralta are centers for socialization and Mexico’s second-best beach city calendar of cultural events (that title goes to Acapulco, subject of an upcoming essay). The slate for ballet, symphony, opera, modern dance and popular music surrounds the city’s famed Carnaval celebration — one of the world’s best. If I ever decide to live on the coast, it’s Mazatlán for me.
Riviera Nayarit
Vibrant Sayulita attracts tourists from across Mexico thanks to a combination of great surf and impeccable bohemian attitude. (Riviera Nayarit)
Continuing south into the state of Nayarit, the vegetation gets greener and the Pacific bluer. Is the Rivera Nayarit really a place, or more an attitude? Nayarit is striving to craft an identity (Nuevo Nayarit) distinct from Puerto Vallarta, its dominating Jalisco neighbor. The Wixárika and Cora Indigenous peoples play historic, artistic and contemporary roles in coastal and inland settings. The entire state has but 1.2 million residents (ranking in 29th place). It’s taken decades to complete a modern toll highway between state capital Tepic, behemoth Guadalajara and the coast. That road is now almost complete, and the impacts on Nayarit will be profound.
Stretching north from Puerto Vallarta airport in neighboring Jalisco, a string of coastal communities was branded in the early 2000s using a “riviera” moniker. It reflects a sprawling assortment of settings both within Banderas Bay and further north along a wild and underdeveloped coast of fishing villages with a luxury resort persona. There are no real cities here (even bustling Bucerías, only has 16,000, not counting the Canadian and U.S. flood of winter residents). Other settlements are much smaller (Nuevo Nayarit, La Cruz, Punta Mita, Sayulita, San Pancho, Lo de Marcos and Rincón de Guayabitos don’t break 5,000 residents). So, if your thing is getting away from the resort crowds in a paradisical tropical setting, this is your place. You also have the PV box stores and medical services in Bucerías/PV, and the new bypass highway to get around the dozen traffic lights that impede your movement into neighboring Puerto Vallarta. Progress for sure.
You’ll have a choice to make when living here — either stay within the Bay of Banderas (conveniences, high rise condos, two marinas and gated communities) or venture north and find your village in the sun. Whichever you choose, your family and friends will love you for picking this scenic and serene place. There are more AAA Five Diamond resorts here (11) than almost any other state in Mexico (except Quintana Roo with 12). The golf course assortment is Pacific Mexico’s finest.
Might one of these three locations be the right fit? Take a hard look at your lifestyle intentions, drive from Arizona into Sonora, and continue south. You’re bound to discover if coastal living (desert or tropical) can be your new home solution.
Author Greg Custer lives in Mexico. He’s worked for over 40 years in international tourism, educating travel advisors around the world about Mexico and other Latin American destinations. He helps folks explore Mexico for living at www.mexicoforliving.com.
Since humble beginnings back in 1859, Victoria beer has been a true Mexican passion. (Zipps Liquor)
Air-conditioning may be an invaluable aid to comfort. But nothing satisfies during the blazing heat of a Mexican summer quite like a bottle of the nation’s iconic ice-cold beer. The only question is: Which brand do we choose? There’s a variety of excellent options that include some of the world’s bestselling and most beloved brews. One of the most obvious choices though is Victoria, Mexico’s beer par excellence.
Not to be confused with the Spanish beer from Malaga of the same name, or the Australian bitter, it is acclaimed as the oldest beer in Mexico, there’s a compelling case to be made that it’s also still the best.
History and legacy matter
Nothing screams “Mexican beer” quite like Victoria. (Cerveza Victoria México)
Victoria, founded by Agustín Marendaz in 1865, has been around longer than any other Mexican beer brand and by a considerable margin. Carta Blanca, for example, wasn’t made until 1890, Dos Equis until 1897, Pacífico until 1900, Corona and Modelo until 1925 and Tecate until 1944.
Why is this significant? For starters, it’s noteworthy anytime a brand, of any kind, can maintain widespread popularity for 159 years, despite the best efforts of generations of competitors. But Victoria, as a pioneer of Mexican beer, also helped influence many of the brands that followed in its footsteps.
It must be noted that Mexico’s top beer brands are almost all lagers. Naturally, there are historical reasons for this fact. Although brewing in Mexico dates to the 16th century, beer was a beverage made on a limited scale and for a few privileged consumers until the Second French Intervention in the 1860s. Maximilian, the Austrian archduke who that invasion briefly installed as Emperor of Mexico, was reputedly a lover of Vienna lager.
However, it was likely the immigration of Swiss and German settlers during this period that led to the establishment of this specialty as a popular beer style. Several breweries were founded around this time frame, with Victoria’s (subsequently named Cervecera Toluca) the only one to endure.
The Swiss brewers who created Victoria
Victoria took over Grupo Modelo’s modern brewing operation in 1935. (Cerveza Victoria México)
Agustín Marendaz, the creator of Victoria, a Vienna lager, was born in Switzerland; as was the man who purchased his brewery operation a decade later, Santiago Graf. The early beers they produced reflected their European origin. Graf-formed Cervecería Toluca, for example, and in addition to its established Vienna lager, Victoria, from 1890 onwards also created pilsener and bock-based varieties. At least until the company was bought by Grupo Modelo in 1935. After the sale, all but Victoria and the eponymous Pilsener were discontinued, with the latter pulled from the market eight years later.
But by then, the template was set for the Mexican palate. Even now, many of the major beer brands in Mexico are made in the amber Vienna or golden pilsener style, or with slight variations. Corona is a pilsener, as are Barrilito, Modelo Especial, Montejo, Pacífico, Sol, and other brands. Victoria, as noted, is a Vienna-style lager, as is Bohemia’s Oscura, Dos Equis’ Ambar Especial, Indio, and Negra Modelo. Meanwhile, in its native Europe, the Vienna-style lager had gone out of fashion by the time the First World War broke out.
Popularity and approval ratings are meaningful markers
The template is working. Today, Mexico is the world’s largest beer exporter, accounting for 30% of global sales and more than doubling the export value of any other country. That included traditional brewing titans like the Netherlands (Heineken, Amstel), Belgium (Stella Artois), Germany (Beck’s, St. Pauli Girl), and the U.S. The latter, incidentally, is now by far the biggest beer importer.
Of course, plenty of that free-flowing Mexican beer is imbibed domestically, too, and based on a survey from November 2023, the most popular beer brands among Mexican consumers are Modelo Especial — notably also currently the best selling beer in the U.S. — and Victoria, with Heineken a surprising third. After 159 years, it’s a telling reflection of Victoria’s ongoing relevance in the marketplace that it remains such a favorite.
The most Mexican of Mexican beers
Victoria’s clever marketing is undoubtedly responsible for some of its continuing robust popularity. Its name is Spanish for victory, and slogans reflecting patriotic sentiments — “Victoria, la Victoria de México,” “Victoria, la Victoria es nuestra,” and “Tu Victoria está aqui,” for example — have long been a specialty.
Victoria has also aligned itself with Mexico’s mestizo culture, and its corollary values of diversity and inclusion. These ideas are embodied in its beer. Just as Mexico’s population blends races and cultures, the company says, Victoria blends multiple characteristics. Stores tout the beer’s mestizo bona fides, while ad campaigns remind consumers of Victoria’s connection to Mexican history and culture.
The beer has become synonymous with relaxing on a Mexican beach. (Cerveza Victoria México)
Great taste plus appealing packaging
Taste is by any measure subjective, which is why the question of it has been left for last. But Victoria has a long-standing reputation for quality in this area, too. The amber-colored quaff is distinguished by its smooth texture and crisp drinkability, with a depth of flavor that sets it apart from lighter pilseners.
Still made at the original brewery in Toluca, and at facilities in Guadalajara, Mexico City, and Monterrey, Victoria remains one of the standouts for Anheuser-Busch InBev-owned Grupo Modelo, which along with the Heineken International-owned Cervecería Cuauhtémoc-Moctezuma has dominated the Mexican brewing industry since the middle of the 20th century.
And it sure does go down easily on a hot summer day. Whether consumed in a can or one of several bottle sizes. The 335-millilitre (12-ounce) bottle is the standard, instantly recognizable by the brand’s signature yellow label featuring Gambrinus, a rotund, possibly mythological European character remembered as the “king of beers” — sound familiar? But smaller 210-milliliter “cuartitos” are also readily available, as are 940-milliliter (32-ounce) “caguamas.” The latter family-sized model was named for the loggerhead turtle and was invented back in 1960 by Carta Blanca. Pacífico, meanwhile, is responsible for the alternatively dubbed “ballenas,” though both are icons of Mexican beer.
Is it just me, or is anyone else beginning to get thirsty?
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.
Fast food and climate change threaten much of Mexico's unique culinary heritage. Now, a band of chefs are ready to fight back. (recipes.com)
Mexico works hard to preserve its traditions. Charreadas have survived with fervor since the 16th century. Mariachi and banda musicians started belting out romantic ballads in the 1800s and haven’t stopped since. Still, Mexico’s dedication to its customs is nowhere more apparent than in its cuisine. Mexican food traditions are some of the oldest and most unique in the world as a result.
Society’s newfound need to keep things moving and satisfy every urge in an instant has proved challenging to traditions and customs. With the help of four top chefs, we discovered the trick to saving Mexico’s classic dishes in a world of McDonald’s and ready-made salads at Oxxo.
Convenience stores have been selling cheap, easy, fast food to people across Mexico. Some worry that traditional cuisine is under threat as a result. (Oxxo)
Challenges to traditional Mexican cuisine
The lightning-speed lifestyle of today’s younger generations has, with much misfortune, led to equally fast food choices. “People of the past used a metate to grind chilis, pepper, garlic and cinnamon,” says Zaylam Colli of Kexti’i in Mérida. Families these days don’t have the time or money to keep up with these kinds of traditions. In lieu of cooking, they reach for ready-made sandwiches or packages of highly processed snacks to fend off hunger and save a few pesos.
Much of that ease of access has to do with the global supply chains Mexico is enmeshed in. While globalization has its benefits, not everything is coming up roses. With access to exotic dishes from Japan to Peru, traditional products and foods are being snubbed in favor of trendier bites. Juan Antonio Rodríguez and Cinthia Salvador of Hñähñú Restaurante in Mixquiahuala, Hidalgo, whose menu is dedicated to the state’s Otomi roots, say the trend is “displacing products, techniques, knowledge and flavors” in the name of culinary fashion.
Climate change, ever the hot topic, is also a clear threat to classic cookery in all corners of the globe.In Mexico, that threat manifests as lack. Less rain and increasing temperatures are having a devastating effect on ingredients that were once harvested abundantly, like chilis.
Recent years have seen a drop in insects, a delicacy in traditional Mexican cuisine. As per Rodríguez and Salvador, escamole nests were empty and “the cocopaches (mezquite bugs) didn’t even appear on the mezquite trees this year.”
Traditional ingredients are also under threat from climate change. (Joseph Sorrentino)
“Climate change is jeopardizing our own ancestrality,” they add, a sentiment shared by all chefs interviewed for this article.
Ingredients and dishes at risk
Combined, these factors put regional dishes and indigenous ingredients at risk of extinction. While there might not be a total wipeout, the loss of just one ingredient would have a domino effect on traditional cooking; the extinction of one little chili, for example, could feasibly destroy an entire cuisine.
Lesterloon Sánchez is head chef of Veracruz’s Múcara hotel and author of the 2017 cookbook “Las flores en la cocina veracruzana.” He describes this phenomenon in detail.
Chef Lesterloon Sanchez is amongst those trying to preserve culinary traditions. (Carlos Baizabal)
“The ingredient is as important as the way in which it’s consumed,” the chef says. “One cannot survive without the other. Let’s think about a native chili that grows in a certain community. Something interesting happens. In that community, that chili is used in certain dishes like a tamal, a mole or a salsa. If that food stops being prepared within the community, the farmers would stop planting the chili.”
“But in the same way,” Sánchez told me, “if the farmers stop planting the chili and it disappears from the fields, all the dishes made with that native chili would lose their meaning, their flavor and their context. Over time, it [the dishes] would stop being made and disappear along with the cuisine of that community.”
Colli, Rodríguez and Salvador have specifically pointed out the following dishes disappearing from the world’s menu:
Joroches: A Yucatecan dish of Xcaita squash cooked with corn broth and zucchini flower.
K’ol de morcilla: A Yucatecan stew of blood sausage and corn masa.
Ek: Wasp eggs, a delicacy consumed as a taco with habanero chili salsa in Yucatán.
Githe: A Hidalgo stew of hearty goat meat and chili thickened with corn masa.
Preserving local traditions
Indigenous women prepare masa, an important part of Mexican cuisine (Kexti’i/Instagram)
Colli and her family work to preserve the cuisine of Nunkiní, Campeche by organizing traditional cooking workshops and teaching conservation methods to the local community. Rodríguez and Salvador in Hidalgo suggest that, while it’s just the tip of the iceberg, simply cooking traditional recipes is a good start.
For their part, Lesterloon Sánchez and his team work with small-scale producers that use agroecological methods to cultivate their ingredients. By buying local ingredients, they can ensure the continued production of unique endemic ingredients such as compeño chili and pink salt from Soconusco, Veracruz.
The beauty of Mexican cuisine
If you read them right, each nation’s most precious dishes tell you a story. The colors, textures, spices and grains all work together to reflect a place’s history, geography and personality.
Mexican dishes are famed for their aroma, taste and color, in no small part thanks to their array of varied ingredients. (Crisanta Espinosa Aguilar/Cuartoscuro)
Mexican food is praised for its aromas, tastes and vibrant colors. What diners tend to overlook at the moment of ingestion, though, is the cuisine’s antiquity and relationship to the land. “Its origins lie in one of humanity’s most ancient cuisines, found in one of the world’s most biodiverse regions, following a historical path that connected entire civilizations,” Lesterloon Sánchez says. “I learned from a young age that there isn’t one Mexico, but rather many Mexicos that coexist in the same territory, and even outside of this territory. Therefore, we cannot speak of Mexican cuisine, but of Mexican cuisines.”
So when your stomach starts growling, can you perhaps forgo the convenience of the corner Greengrass or that bag of Doritos? Can you instead tuck into a handmade tamal or, better yet, learn how to use a molcajete and bring Mexico’s flavors to life in your very own kitchen? Mexico, its land and its people, will be all the better for it.
Check out Mexico City-based ArcaTierra’s upcoming Festejo de Sabor de la Tierra event on Sept. 29. In collaboration with the abovementioned chefs, attendees will enjoy six hours of expert talks, live music and a vibrant buffet of traditional foods in the ex-convent of San Hipólito, in Mexico City’s Historic Center.
Bethany Platanella is a travel planner and lifestyle writer based in Mexico City. She lives for the dopamine hit that comes directly after booking a plane ticket, exploring local markets, practicing yoga and munching on fresh tortillas. Sign up to receive her Sunday Love Lettersto your inbox, peruse her blog, or follow her on Instagram.
Learn more about the newest MND initiative to bring readers more local news in Mexico.
The team at Mexico News Daily spends a lot of time reviewing feedback from both occasional visitors and from our loyal paid subscribers (thank you for your support!).
We take seriously our mission to be the leading source of news and information about Mexico in English — reaching an audience of people who live here, and also who travel to Mexico for business or pleasure.
Readers have been asking us for more local news coverage — to help them stay on top of key news and events in cities, resorts and towns across Mexico.
As a result of this feedback, we are excited to announce an exciting new way to experience MND with the launch of MND_local next week!
What exactly does this mean?
We are going to continue with our current national coverage, including news and features in the sections of Business, Politics, Culture, Travel and more. But with MND_local, readers will also get the following:
Increased coverage of local news and events in Mexico
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Travis Bembenek is the CEO of Mexico News Daily and has been living, working or playing in Mexico for over 27 years.
Nayarit is filled with tiny magical towns, each bringing their own history and culture to the region. (Dannyqu/CC BY-SA 2.0)
Nayarit has cemented its spot as one of the top beach destinations in Mexico, and for good reason. It has spectacular beaches, funky seaside towns, and lots of great ocean resorts. But this Pacific Coast state is much more than just a beach destination — Nayarit is one of Mexico’s most culturally rich states, with one of the country’s highest concentrations of Pueblos Mágicos (Magical Towns).
Mexico’s Magical Towns are small cities or villages that have been given government distinction for their natural beauty, local legends, gastronomy, architecture and history. These more than 100 towns are scattered throughout the country and help international and domestic visitors connect with Mexican culture.
Nayarit is home to nine different Magical Towns, more than any other state in Mexico. These villages range from seaside surf towns to historic villages tucked deep within the misty mountains of the Sierra Madre. We’ve come up with a guide to the nine Magical Towns of Nayarit and what to see at each. Did someone say road trip?
Ahuacatlán
Ahuacatlán, one of Nayarit’s newest Magical Towns, is where time seems to slow down. Tucked at the foothills of the Sierra Madre mountains, this village is steeped in history, from its cobblestone streets to the 16th-century Church of San Francisco. In addition to its religious roots, Ahuacatlán is known for its avocado production, so if you’re craving some seriously good guacamole, this may be the place to start.
Right in front of the church you’ll find the Jardín de los Hijos Ausentes, which is surrounded by food stalls where you can taste the regional dishes from this part of Nayarit. Try the typical dishes, like tostadas de pata or tortas at the beloved food stall, Lonches Chago.
Amatlán de Cañas
The El Manto hot springs in Amatlán. (Christian Frausto Bernal / CC BY-SA 2.0)
At the southeastern border of Nayarit, where the mountains touch neighboring Jalisco, lies Amatlán de Cañas. Another newcomer to the Magical Town list, Amatlán de Cañas is a veritable playground for outdoor enthusiasts. Surrounded by mountains and sliced by rivers, this town is known for hiking, bird watching and river rafting.
You’ll also find bubbly thermal springs here, which have been sought after for centuries thanks to their therapeutic properties. The most famous is El Manto, a natural spring with high, stony walls. Admittedly El Manto used to be much more tranquil than it is today, as tourists come by the busload for the experience to splash in the crystal-clear water. But it’s still an impressive sight to see.
Ixtlán del Río
The remodeled main plaza of Ixtlán del Río (Dannyqu / CC BY-SA 2.0)
Ixtlán del Río, also newly designated as a Pueblo Mágico, is a town that history lovers can visit for a glimpse into the region’s Indigenous past. The town is home to the archaeological site of Los Toriles, a pre-Columbian settlement founded by the Cora people. The archaeological site is home to one of only a few circular temples in Mesoamerica. It also features the remnants of residences, altars, sidewalks and staircases. The Cora are believed to be the first-known civilization in this part of Mexico, which extends throughout Nayarit, Jalisco, Durango and Sinaloa. The other name for the Cora is Náayari, which is how the state of Nayarit got its name.
Juxtaposed against the Indigenous history is the stark reminder of the Spanish Catholic influence. The gleaming white statue of Christ atop the Cerrito del Cristo Rey is another of the city’s attractions. You can reach the monument after a thigh-burning climb up more than 500 steps.
San Blas
A section of the Contaduría fort, which once guarded the port of San Blas. (Daniel García / CC BY-SA 3.0)
San Blas is another new addition to the list, but one that beach connoisseurs know and love. The coastal town at the northern tip of Riviera Nayarit is known for its colonial past as a Spanish port. The town’s iconic fort, La Contaduría, has gorgeous views of the Pacific. The San Blas of today is a hotspot for birding and for travelers who like to take it slow. With the nearby La Tovara National Park, travelers can take boat tours through the mangrove swamps to view the wildlife. The expansive, undeveloped beaches and thick jungle foliage make it one of the most photogenic beach towns in Nayarit, as well.
Puerto Balleto
The entrance to Puerto Balleto features Nelson Mandela, who spent 18 years on a different prison island. (Víctor Ortíz / Semarnat)
San Blas may be a Magical Town on its own but it is also the jumping-off point from which to explore another new Magical Town: Puerto Balleto. Puerto Balleto is the gateway to Nayarit’s Islas Marias, a former prison colony turned center for tourism and wildlife viewing. The prison opened in the early 20th century and remained in use until 2019 when it was closed and the land was turned over to be rehabilitated into a place for recreation. The island group includes María Madre, María Magdalena, María Cleofas and San Juanito. Together they form a UNESCO Biosphere Reserve which protects the more than 1,500 species of flora and fauna.
Sayulita
Sayulita’s days as an off-the-beaten-track paradise are over, but the town still oozes bohemian chic. (Shutterstock)
Sayulita, one of Nayarit’s veteran Magical Towns, needs almost no introduction. Today, the once-sleepy surf village is one of the most popular places to visit in Mexico. Travelers from around the world come for the surfing, yoga and thriving restaurant and bar scene. Dozens of boutique hotels and vacation rentals pepper the village, surrounding jungle and beachfront. A shopper’s paradise, Sayulita has scores of artisan shops and galleries and you’re never more than a few steps from a great taco or a strong cocktail.
Compostela
Compostela, like its Spanish namesake, offers impressive churches to visitors. Unlike Spain, it also has incredible coffee. (Pueblos Mágicos)
Centuries of history come alive in this veteran Magical Town. Compostela’s grand plazas, historic churches and beautifully preserved architecture tell the more than 400-year history of the region. The Church of Santo Santiago is a must for understanding the Spanish influence on the city. It’s also the best town to visit in Nayarit for a cup of locally grown coffee. Compostela is famous for its surrounding coffee plantations, where visitors can learn about the entire coffee production process.
Jala
Jala, as seen from the Ceboruco volcano. (Christian Frausto Bernal / CC BY-SA 2.0)
Tucked at the foot of the Ceboruco volcano, Jala is a historic Magical Town famous for its cobblestone streets and Spanish-influenced architecture. It’s also famous for its giant corn, which can grow to impressive sizes and is celebrated at the annual Corn Fair, held every August. Visit the town’s main square for a look at the 19th-century Basilica of the Immaculate Conception. The landscape surrounding Jala is dominated by lush jungle and the iconic conical shape of the volcano looming in the distance. Jala can be combined with Ahuacatlán, Ixtlán del Río and Amatlán de Cañas, as they are all in the southern portion of Nayarit and not too far from each other.
Mexcaltitán
Mexcaltitán is home to a permanent population of around 800 people. (Vallarta Lifestyles)
Mexcaltitán, often referred to as the “Venice of Mexico,” is a small island town with a big historical significance. Believed to be the legendary Aztlán, the ancestral home of the Mexica people, Mexcaltitán, located in the center of Lake Texcoco, is a place where history and myth intertwine. Legend has it that the island was the last place the Mexica lived before they left in the 12th century to make their route towards the Valley of Mexico to form their more famous capital city of Tenochtitlán — the place that later became Mexico City.
Today the town is a pure slice of life experience in Mexico, where not much has changed over the decades. Explore the town’s circular layout, traditional stilt houses and network of canals. The town has a small museum and plenty of local restaurants serving fresh, local seafood. While there aren’t many places to stay on the island, it’s just a 15-minute boat ride from the mainland. San Blas is the closest tourist town and is about 118 kilometers away.
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.
Whether you choose Modelo, Pacífico, Victoria or something else — this is definitely the best way to drink Mexican beer. (Clamato)
Before we begin, I ask for your cooperation to pretend that we are anthropologists studying the way that Mexicans drink beer. I advise you to read this whole thing in a 1950s narrator’s voice with a mariachi jazz tune in the background.
It is undeniable that Mexico’s fascinating culinary tradition is closely linked to the chile pepper. Researchers have often pondered why this small (but feared) fruit has such a predominant presence in Mexican cuisine. The answers are simple. Chile grows in regions with hot climates, low humidity, and abundant sunlight, much like the weather in Mexico. Due to these conditions, and probably to the scarce variety of fruits and vegetables (otherwise, why would someone torture themselves getting spiced up), the earliest human settlements in Mexico domesticated chile peppers around 6,000 years ago. This marked the beginning of Mexican identity. Its importance remains so significant that Mexicans regularly consume chile, and some even dare to include it in their drinks.
Do you know the difference between a michelada and a chelada? With summer on the way, it’s time to brush up on how to order a refreshing beer. (T. Tseng /Flickr)
Today, 8 billion liters of beer are consumed annually, making us the fourth-largest beer-consuming country in the world. But how do we drink our beer? In any way we can, but a michelada is one of the most popular ways.
What is a michelada?
The original michelada is a beer, preferably light, served in a glass rimmed with salt, ice, and lime juice. However, when most of us think of this cocktail, we imagine it with Clamato. It is said to have emerged in the 1970s in San Luis Potosí, in northern Mexico. The invention is attributed to Michel Ésper, who frequently attended a sports club where he would end his day with a well-deserved beer with a unique mix of his own invention. The cocktail became so popular at the club that people started ordering their michelada.
Another theory suggests that the word “michelada” is a mispronunciation of the phrase “mi chela helada” (my chilled beer), which was used in Nuevo León and other northern states to refer to beer with ice and lemon. Before everyone had a refrigerator at home, keeping beer at the right temperature was complicated. This might be one of the reasons why people in Mexico started adding ice to their beer. Truth be told, its origins remain uncertain.
Moisten the rim of the glass with half a lime and salt. Add ice with the Clamato. Add the lime juice along and sauces to taste. Finish with the light beer and mix with a previously washed celery stick. You’ll have a lot of beer left over but that’s okay. Just keep refilling your glass and enjoy.
So why do Mexicans drink micheladas?
Oh, the taste! All the flavors that the tongue can identify in just one sip! Sweetness, saltiness, and sourness work together to create a perfect balance, and then, when everything is just right: a punch of spiciness! Just writing it down makes me feel like I’m in some sort of Mexican heaven.
Apart from the flavor, we argue that Clamato contains electrolytes that can rehydrate us, vitamin C from the lime juice that can strengthen our immune system, antioxidants from the tomato that can help maintain our youthfulness, and the capsaicin from the chili that can help keep us alert. While these claims haven’t been scientifically proven, we feel that our health improves every time we drink it.
If you truly want to experience and understand the Mexican way of life and culture, you need to have a michelada con Clamato. They are now found everywhere including restaurants, bars and street stalls. Identifying them has become increasingly complicated due to Mexican beer becoming more creatively expressed in variations such as licuachelas (michelada in a blender jar), gomichelas (michelada with gummy candies)*, cocochela (michelada with coconut), micheladas with seafood or micheladas with fruit. I suggest starting your michelada journey in moderation, then gradually trying the variations as you become more adventurous. ¡Salud!
*The author is a purist who believes micheladas can only be the recipe described above. She has expressed her concerns regarding why anyone would want seafood or gummies in their beer, or worse, smear their hand with a thick, sticky sauce that will destroy their intestinal health with combinations that seem to be taken from a science fiction book. With these thoughts in mind, try them at your own risk.
María Meléndez is a Mexico City food blogger and influencer.
Just because you see churches everywhere in Mexico does not mean the occult has anything but a firm grip.
Last year, I had a Really Bad Week, which was actually the week of Thanksgiving, my favorite U.S. holiday. A disturbing and sad experience at a hacienda had left mefeeling downright haunted, a feeling I couldn’t seem to shake.
Witchcraft and santería markets can be found throughout Mexico. (Andrea Mayerly Niño Hernández/CC BY-SA 4.0)
A couple of weeks later, I was sitting at a good friend’s table, telling her about it. She was immediately convinced that a bunch of bad spirits had seeped into my pores, and promptly brought out an egg and a glass of water.
She lit a candle, rubbed the egg all over me and cracked it into the glass. “See all those air bubbles coming to the top? Each one is a spirit you’d absorbed there. No wonder you haven’t been able to shake this off.”
This friend is a fan of the occult and a true believer. I am a cynic, bordering on being an asshole, about all things supposedly magical. “If magic worked, it would work,” is my standard line.
And yet…
Mexican shamanism and witchcraft are the product of traditions from the Americas, Africa and Europe. (Alexandra Lippman/CC BY-SA 2.0)
The possibility of some actual agency in this world is just too intoxicating. Sorcery? I’m in. Protection crystals for this nervous driver’s car? Don’t mind if I do! And sure, let’s go to Mass, too. I’ll keep my scoff to myself as the priest starts out with his standard line: “First of all, we’ve got to remember: we are all just awful. I mean, really terrible. Okay, let’s continue.”
“Please don’t punish me, Great Beyond, for being an ass” is always a part of my prayer when kneeled behind the pew.
My friend does spells and wears protection. She’s 100 percent convinced of her powers of perception. I’ll admit it: she’s hit the nail on the head several times when it’s come to previously veiled situations.
And she’s not the only one. Mexico is full of sorcerers, witches and magic to meet all your spiritual needs.
Protection 101
Milagro charms for sale in San Juan de los Lagos, Jalisco. (Luisalvaz/CC BY-SA 4.0)
When it comes to moving the spirit world in your favor, Mexico offers an array of colorful options!
If you’re not yet ready for a trip to see a “brujo” — “witch” has both a feminine and masculine form in Spanish — you might consider some amulets!
The most common protection I’ve noticed of late is from the evil eye, known here as “mal de ojo.” If you’re a baby — the subject of many a superstition — the protection will likely be a red piece of string tied around your wrist, which doubles for good luck.
If you’re older, it will likely be some sort of jewelry or decor item of what’s known in English as a God’s eye. I’ve got one, of course.
What is the “mal de ojo”, you may ask?
Basically, it’s the bad energy that those jealous of you send your way, on purpose or not. Call it involuntary bad-vibe casting, if you want. And others directing these negative feelings your way, some believe, is a sure way to plop right down into a big ‘ol bucket of terrible luck.
Milagros — literally “miracles” — are also common throughout Latin America. They’re basicallylittle metal charms, meant to bring luck, protection and spiritual emphasis where you want them to land.
For more modern and cosmopolitan Mexicans who are further removed culturally from the more traditional traditions, we’ve got crystals galore, too! At least from what I can tell, this seems to be a New Age import from north of the border.
And if you’re feeling really daring, dip into a tarot-reading joint or let a wandering fortune teller read your palm! The latter can be found wandering among tourists in places like the port of Veracruz.
Fear of the occult
“Limpias,” or ritual cleansings, are a common sight in Mexico City’s Historic Center. (Roldán Feliciano)
These charms, of course, aren’t universal. Devout Catholics especially have been warned — and in turn warn others — about the dangers of black magic. Many stay away in fear, believing that it will invite the devil in. And if that’s not counter-productive, then I don’t know what is.
That doesn’t mean, of course, that they’re not also in need of a little spiritual help! The milagros mentioned above, as well as a good selection of carefully-colored candles, bridge the divide.
Figures of saints also make for important aids. You might notice homes and businesses with little altars in the corners. They’ll usually feature a picture or a figure of a specific saint, depending on what they want help with. When people will be around to monitor for safety — magic only goes so far — candles will often be lit in front of it.
Plenty of neighborhoods, as well, have larger glassed in altars, usually to Our Lady of Guadalupe. Electric lights are usually used in those, thank goodness.
And actually, there are two in my own neighborhood! The builder of the house I’m renting also inlaid some ceramic images right into the concrete, so I’d say the Virgin has us pretty well covered.
And remember, we’ve got the big guns, too. If things get really bad and you’re sure you’re cursed, take a trip to Catemaco, the Veracruz town famous for its sorcerers. They’ll clean you right up! Or they might just smack you with some tree branches. I am not the authority on whether or not their magical procedures work. But as the Thomas theorem states, if we perceive something as real, then it is real in its consequences. Maybe the real magic is the transformation in how you feel.
In the June 2 presidential election Sheinbaum won by a wide margin, taking home 59.75% of the vote in a three-candidate race. (Cuartoscuro)
President-elect Claudia Sheinbaum on Thursday received official documentation confirming her majority victory in the presidential election on June 2.
Mónica Aralí Soto Fregoso, president of the Federal Electoral Tribunal (TEPJF), handed over the constancia de mayoría (certificate of majority) to Sheinbaum, who won just under 60% of the votes cast in the presidential election.
Sheinbaum, who represented a coalition led by the ruling Morena party, will be sworn in as Mexico’s first female president on Oct. 1.
Soto declared Thursday that “Mexico has broken the glass ceiling.”
“Claudia Sheinbaum Pardo [will be the] first woman to assume the supreme mandate of our republic after 200 years and 65 men in the position,” she said.
Sheinbaum receives the certification of her electoral victory from Mónica Soto, president of the electoral tribunal. (Claudia Sheinbaum/X)
In an address at the TEPJF headquarters in Mexico City, Sheinbaum also noted she is Mexico’s first ever female president-elect.
“Presidenta, with A,” she emphasized.
“As I have said on other occasions, I don’t assume [the position] as an individual triumph or as [the result of] personal effort. Today, now marked in the history of Mexico, I don’t arrive on my own, all women arrive,” Sheinbaum said.
“… I arrive nourished and full of the strength that comes from our ancestors — our grandmothers, our mothers, our daughters, our granddaughters. Today all of us arrive and … I commit to fighting to continue building equality and freedom for all Mexican women, especially the most vulnerable,” she said.
Sheinbaum, Mexico City mayor between 2018 and 2023 before resigning to seek the Morena party presidential nomination, said that the majority of Mexicans voted for her because they want the continuation of “an honest government” that gets results and loves the country and the people of Mexico.
“Said another way, the majority of citizens don’t want governments at the service of just a few people to return,” she said.
“They don’t want arrogance or cronyism or corruption or privileges to return. That’s the mandate of the people of Mexico and it’s up to us to continue making it a reality,” said Sheinbaum, who has pledged to build the “second story” of the “fourth transformation” initiated by President Andrés Manuel López Obrador.
Sheinbaum promised to push forward with the platform and reforms initiated by President López Obrador. (Cuartoscuro)
The president-elect delivered a second, longer speech on Thursday afternoon in front of current and future officials and supporters gathered at the Metropolitan Theater in the historic center of Mexico City.
“It will be up to our lawmakers to approve the reforms sent by the president,” she said.
Among other remarks, Sheinbaum pledged to “never criticize” López Obrador, her political mentor and former boss when he was mayor of Mexico City in the early 2000s and she was environment minister.
“For me it has been, it is and it will be an honor to be with Obrador,” she said, riffing on the slogan, “Es un honor estar con Obrador.”
“For me, Andrés Manuel López Obrador is the best president there has ever been in history. In the history of Mexico, there hasn’t been any president who has ended his term with the popularity [of López Obrador or] the affection and love that the people of Mexico have for their [current] president,” Sheinbaum said.
