Tuesday, April 29, 2025

Ride your way across Mexico City’s Reforma Avenue every Sunday and discover the real capital

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Bike rides in Paseo de la Reforma on Sundays? Yes, please (with all due precautions, though)! (Graciela López Herrera/Cuartoscuro)

I remember it clearly. I was about 12 or 13 years old and still did not know how to ride a bike. Neither did my sister. My dad thought this was simply unacceptable at that point. One Sunday, early in the morning, he loaded his truck with water, electrolytes, helmets and other things he thought we could use. “We are going to Reforma,” he said, “and you will learn how to ride a bike once and for all.”

It was a bright April morning; we had not had breakfast and everybody was confused. Even my mom seemed surprised, too, but couldn’t hide a hint of excitement in her eyes. We left the car in a nearby public parking lot and headed straight to Reforma Avenue, one of Mexico City’s main arteries since the second half of the 19th century.

Paseo de la Reforma Avenue stretches from Polanco to the Historic Center of Mexico City. (Fausto Hernández/Pexels)

That was the first Sunday my family was a part of the Muévete en Bici program, a government initiative to get people to enjoy their city without the need of a car or a bus ride. Many weekends followed, in which my sister and I learned — not without some tears of frustration — to ride a bike at the ripe old ages of 10 and 13, respectively. After many attempts, I finally got rid of the training wheels and was able to race across Reforma amidst a swarm of entire families, professional racers and other folks who awaited every weekend just to hop on a bike and sightsee our historic center — potholes and all.

Muévete en Bici is so much more than just bikers 

Little did I know that this same track was a part of the Cycleway Network of the Americas, an international organization of “urban interventions,” as they describe themselves on their official website, aiming to “transform cities through recreational cycleways.”

In their childhoods, my parents would have never imagined the capital’s government shutting down one of the city’s main avenues just for people to enjoy themselves on a weekend. But that is exactly what Muévete en Bici does: across town, several arteries of the capital are completely or partially closed for bicycle users to ride freely. 

Across town, the streets that lead to major tourist attractions are closed from 8 a.m. to 4 p.m. every Sunday. Paseo de la Reforma, the Historic Center, Hipódromo Condesa and Roma Norte figure among some of the most popular areas. However, the initiative is not limited to tourist hot spots. Patriotismo Avenue and Calzada de Guadalupe are closed, too, which has allowed families like mine to take the Centro Histórico-Lagunilla route. Some people take this as a devotional opportunity and undertake an urban pilgrimage to Basílica de Guadalupe. Others, as a chance to explore their own city in a bike-friendly environment.

 Into the depths of Reforma and beyond

At La Lagunilla market, you can find old analog camera film, Leonora Carrington lithographies of dubious origin and mind-blowing living room sets. (Alejandro Linares García/Wikimedia Commons)

I remember my mother guiding us across Reforma all the way to Mercado de la Lagunilla, a traditional antiquities market blocks away from Tepito, commonly referred to as the “barrio bravo” of the Cuauhtémoc borough. Local merchants have adapted their businesses to receive foreigners, and sell every kind of trinket directly on the street, from LP records, to Super 8 cameras and gorgeous pieces of Bauhaus furniture. Diego Rivera and Rafael Coronel fakes are scattered among the puestos on the street, too.

If you’re not an antiques nerd like me, do not miss the opportunity to try a licuachela: the legendary beer served in a blender. They usually have ‘escarcha’, a layer of lemon with chili powder and salt on the edges. You can also add gummies and other sweet toppings to your drink. And yes, that’s haute Mexican cuisine, for sure.

It’s worth clarifying that getting to La Lagunilla takes at least 40 minutes by bike from Centro Histórico. Despite the fact that it has been integrated into the Muévete en Bici activities, it’s also worth mentioning that the antiquities market is only available on Sundays. If you truly want to go, please consider arriving before noon and leaving before dusk, as the neighboring streets can get dangerous after dark. I would strongly advise not going too deep into the market, too, especially if you’re a newcomer.

  • Where? One block east of the monument to José de San Martín, on Paseo de la Reforma.

This, of course, is just one of the many routes available. Over 55 kilometers (34 miles, approximately) in Mexico City are currently destined for the Muévete en Bici program every Sunday, as per the Environment Ministry’s records. Moreover, there is no set of rules as to which route to follow. Riders are free to enjoy the designated streets and avenues every weekend, according to their personal interests and goals.

Not a rider? No problem!

My mother often says that the historic center of Mexico City is “a whole ‘nother animal.” By that, she means that there is no other neighborhood that compares to it in the entire capital. If you’re not really into an antiquities adventure, it’s a safe choice to just stay at Centro Histórico. There, you can find free yoga and zumba lessons, challenging chess matches and even capoeira exhibitions. If you’re coming with children, kids can learn how to ride a bike for free with professional coaches, who usually just expect a tip at the end of class. Take a look at the schedules and available activities on the Mexico City Government’s website.

Women walking with strollers, people training for marathons and children mastering their bikes without training wheels: that’s what Sundays are like in Reforma Ave. (María Martínez/Cuartoscuro)

If you’re simply not in the mood for exercise on a Sunday, you can take it easy and just have a lovely stroll across Paseo de la Reforma. Especially in April, jacaranda trees are in full bloom, and the avenue is thriving in a light purple canopy. Spring is warm in Mexico City, and given that it’s the driest season in town, consider bringing a bottle of water and a parasol with you. Always wear sunblock, and please, rest whenever’s needed — and yes, that’s a yoga teacher’s advice.

Andrea Fischer contributes to the features desk at Mexico News Daily. She has edited and written for National Geographic en Español and Muy Interesante México, and continues to be an advocate for anything that screams science. Or yoga. Or both.

 

A short history of boxing in Mexico: Part 2

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Salvador Sánchez
(Chris Law)

The decades that immediately followed the first Golden Age of Mexican boxing encompassed talented fighters, trailblazing athletic spectacles and a handful of world champions.

But with the benefit of historical perspective, it now appears to be little more than an appetizer for what was to come. In part two of this series on the history of boxing in Mexico, we’ll look at the nation’s infamous second Golden Age, as well as some of the fighters and events that established the modern-day mythology which surrounds the sport in this country.

The second Golden Age of Mexican boxing

Rubén “El Púas” Olivares holding his arms in the air during a boxing match
Rubén “El Púas” Olivares (UNAM)

The second Golden Age of Mexican boxing extended from the late 1960s to the early 1980s. Mexican boxing’s latest glorious epoch possessed a significant distinction from its first: though the nation once again boasted an assortment of world-class fighters, those fighters were now competing almost exclusively in the United States.

One such individual was Rubén “El Púas” Olivares. The four-time, two-weight world champion was beloved in Mexico, both for his aggressive and entertaining fighting style and the boisterous persona he projected outside of the ring, Notably, Olivares was equally popular in the more lucrative market north of the border,  where he made millions fighting the most significant bouts of his career in Los Angeles and was outdrawn in attendances only by Muhammad Ali.

Nonetheless, Mexico gained greater significance in the sport on a global level, as evidenced by the 1968 rebirth of the World Boxing Council (WBC). Initially founded at a 1963 convention in Mexico City — in part to protect Mexican boxers from increasingly venal managers and promoters in the U.S. — the organization was resurrected to challenge the US-centric power structure of the World Boxing Association. The WBC was established by representatives from Europe, Latin America and Asia and expressed an institutional shift in the international regulation of boxing.

Nobody symbolized the increasingly internationalist element of Mexican boxing better than José “Mantequilla” Nápoles. Born and raised in Cuba, Nápoles left his home for Mexico City in 1962 after Cuban prime minister Fidel Castro banned professional boxing. Over a 17-year career, he held the world championship twice, while his proud and public adoption of Mexican culture won him the love of the nation. His assimilation and celebrity status even earned him a co-starring role in the movie”La Venganza De La Llorona” with Mexican lucha libre icon El Santo.

Mexican boxers take the world stage

Significantly, Olivares and Nápoles also embodied the start of an era in which Mexico often claimed multiple world champions at once. With the simultaneous advancements in satellite technology that enabled overseas contests to be televised at home, this sporting success elevated boxing’s popularity to new heights, paving the way for even bigger icons to follow.

Salvador Sánchez vs Wilfredo Gómez. Histórica pelea con la narración de LMB

Of those icons, one was undoubtedly immortalized too soon; Salvador Sánchez amassed a professional record of 44-1-1, holding the WBC Featherweight Championship from February 1980 to August 1982. Tragically, Sánchez did not relinquish his title in the ring, but after losing his life in a car accident less than three weeks after convincingly defeating subsequent hall-of-famer Azumah Nelson.

Aged just 23, Sánchez had already accomplished more than the majority of boxers privileged with much longer careers, earningthe unwavering love of fans across the globe. At the moment of his death he was still entering his prime, already world champion and considered one of the best pound-for-pound fighters in the sport. He was inducted into the International Boxing Hall of Fame in 1991. As a line from his biography on the Hall of Fame website evocatively says, “the boxing world will forever wonder: what if?”

While Sánchez was propelled into legend by his premature demise, one of his contemporaries built his  reputation through longevity. Today, Julio César Chávez remains arguably the most iconic and beloved fighter in Mexico’s history. The three-division world champion made his professional debut just three days after Sánchez claimed the world featherweight crown, as he embarked upon a career that would span 25 years and take him to the highest echelons of the sport.

Chávez, known for his relentless attacking pressure, violent body punches and one of the best chins in the sport’s history, made it through his first 90 fights undefeated ,accruing 89 victories and one draw. A six-time world champion, he retired with an astounding 107 professional victories to his name. It was “El César” who made the weekends of Cinco de Mayo and Mexican Independence Day immutable dates in the global boxing calendar, and his 1993 title defense at Mexico City’s Estadio Azteca still holds the world record attendance for a ticketed boxing match.

On Feb. 21 of that year, 132,274 spectators crammed into the Azteca to witness Chávez’s fifth-round demolition of the American Greg Haugen. Millions more tuned in to watch the bout, and the rest of the Sonora native’s illustrious career, on television sets all over the world. Today Chávez is universally regarded as one of the greatest boxers of all time, and perhaps Mexico’s proudest sporting export.

Mexican boxing in the new millennium

Canelo Álvarez is 11-2-1 against previously undefeated opponents.
Mexico’s modern golden boy, Canelo Álvarez is nearing the end of his (@premierboxing/X)

Mexico continued to produce world-class fighters into the 2000s. Boxers like Juan Manuel Márquez, Israel Vázquez and Rafael Márquez were lauded as champions on the world stage. And the venomous rivalry between Tijuana’s Erik “El Terrible” Morales and Mexico City’s Marco Antonio Barrera culminated in an iconic trilogy of fights that epitomized the immaculate skill and barbarous appeal of Mexican boxing while becoming a symbolic battleground of regional and class warfare.

The Barrera-Morales trilogy preceded an arguably more compelling quartet of fights between Vázquez and Rafael Márquez— a series notable for claiming both the 2007 and 2008 Ring Magazine Fight of the Year awards. And the latter stages of all four fighters’ careers flowed almost seamlessly into the ascendancy of Saúl “Canelo” Álvarez.

Now, Canelo, the latest in Mexico’s long line of boxing royalty is himself nearing the point of vacating his throne. We’re back in the present, and the scene is set for another generation of boxing heroes.

History tells us that the next one is never far away.

Ajay Smith is a freelance journalist and ghostwriter from Manchester, England, now based in Mexico City. His areas of specialization include boxing, soccer, political history, and current affairs. Samples of his work can be found at ajaysmith.com/portfolio.

State By Plate: Nayarit and Pescado Zarandeado

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Pescado Zarandeado
The verdant Pacific coast of Nayarit is home to several seafood delights — and a hot sauce legend. (Northgate Market)

The island of Mexcaltitán is a remarkable place — not only because it has been designated a pueblo mágico and nicknamed “La Venezia Mexicana” but also because it has been posited as one of the most legendary sites in Mexican history and the birthplace of one of the country’s signature culinary dishes, Pescado Zarandeado. 

Nayarit’s Mexcalitán is considered by many to be the ancestral home of the Mexica, the so-called Aztecs who left their legendary homeland of “Aztlán” after the god Huitzilopochtli told them to seek out a new one. They were told the new location would be revealed via symbol: an eagle perched atop a nopal cactus with a serpent in its beak. This prophecy ultimately led them to Tenochtitlán (now Mexico City). 

When it comes to Mexican fish, zarandeado is perhaps the most ubiquitous style of all. (TT Seng/Flickr)

As if that weren’t enough to distinguish Mexcaltitán as one of Mexico’s cultural landmarks, the island town is also believed to be the original home of pescado zarandeado, an iconic Pacific Coast seafood specialty.

The history of pescado zarandeado and how to make it

Pescado zarandeado has a 500-year history in Sinaloa and Nayarit, with pre-Hispanic roots. Indigenous peoples of the region, like the Totorame, were the progenitors of this cooking method, with Mexcaltitán identified as the first place where it flourished. 

To make zarandeado, one needs a zaranda, or basket, to encase the butterflied fresh fish so that it won’t fall apart while being grilled. Indigenous chefs utilized mangrove wood for these baskets and as fuel for the fire. However, the quest to protect mangrove ecosystems has led to environmental regulations in recent decades. Thus, cooks now mostly use metal baskets to hold the fish, grilling them over charcoal.

Marinades have likewise evolved. Once fish like huachinango (red snapper), róbalo (sea bass), or pargo (Mexican barred snapper) have been hooked, they are traditionally marinated with ingredients such as achiote, garlic, lime juice, and salt and pepper. However, in modernity, other potential flavoring options have been added to this list, including mustard, mayonnaise, and salsa inglesa (Worcestershire sauce). 

Grilling time varies according to the size of the fish, but it shouldn’t take longer than about 15 minutes. Once done, the fish is plated whole so that pieces can be flaked off with a fork and eaten. Cucumber, tomato, and onion are served with the fish, as are tortillas and a salsa picante (more on the brand to choose later). 

Other iconic seafood dishes in Nayarit cuisine

Tlaxtihuilli is a shrimp and chile seafood soup. (Canal 22/Facebook)

The Totorames are also credited with another seafood staple in Nayarit and Sinaloa: tlaxtihuilli. This traditional soup, also born in Mexcaltitán, is made with boiled shrimp but flavored with ingredients like guajillo and serrano peppers, cilantro, epazote, and lime juice. It’s given a thicker texture courtesy of nixtamalized corn dough (masa), which has led to its labeling as a kind of “shrimp atole.” 

If it’s not already apparent, seafood is ubiquitous in Nayarit. Because of its over 180 miles of coastline, dishes like aguachile and ceviche form the backbone of Nayarit’s gastronomy, with shellfish such as shrimp and oysters and fish like sea bass, snapper, tuna, dorado, and wahoo caught and eaten in abundance.

Aguachile is a Sinaloan invention, so its glories will be extolled when that state is in the spotlight. But ceviche, chicharrón de pescado, and shrimp pozole all merit mentions as distinctive and delicious regional dishes. Ceviche estilo Nayarit, for example, is made with either minced fish or shrimp and is immediately identifiable via the inclusion of carrot along with the standard tomato, cucumber, and onion. 

Of course, Nayarit’s beloved pozole doesn’t feature pork or chicken as the protein but shrimp. However, fish or shellfish like clams and octopus can also be used. As in all pozoles, hominy is a signature ingredient. But rather than using corn varieties like cacahuazintle, Nayaritas prefer regional heirloom maíz of the bofo or tabloncillo type. 

Chicharrón in Mexico usually means pork rinds, but there is a seafood version in which fish species like cabrilla, róbalo, and tilapia are cut into strips and deep-fried after being coated with flour and perhaps even dipped in egg batter. Ideally, these delicacies are served in taco form with salsa and a squeeze of lime.

The story of Salsa Huichol

Salsa Huichol: The little Nayarita sauce with a big flavor. (Salsa Huichol/Facebook)

The one thing all Nayarita culinary delicacies have in common is that they taste better with a little Salsa Huichol added. The brand began from humble beginnings in Tepic in 1949. However, founder and former bricklayer Don Roberto López Flores managed to build an empire with the aid of a family recipe and 40 pesos of capital, with the first outlays for a hand grinder and a few kilos of cascabel chiles sourced from Indigenous Huichol growers from Mesa del Nayar, plus a hand capper to close the empty Pacífico beer bottles he was using for packaging.

Once the bottles were filled, he would pedal around on his bicycle to sell them to local bars and restaurants. It’s hard to imagine he ever had much difficulty. The sauce is beautifully textured, and its spiciness — courtesy of cascabel and habanero chiles — is balanced by several sophisticated flavors. 

According to legend, he got the recipe from his great-grandmother. If so, she had exquisitely cosmopolitan tastes. Some ingredients are secret, but the ones we know include Brazilian pink pepper, Madagascar cloves, Iranian cumin, and an oregano variety from Durango, which is earthier, more pungent, and citrusy than the Mediterranean version. Iodized salt and vinegar also play significant roles.

“We can change the image on the box, the lid, the production technology, but the formula is untouchable!” Don Roberto told Animal Gourmet.

By the time he passed away in 2019 at the age of 86, he was a hot sauce legend as indelibly associated with Nayarit and the state’s beloved pescado zarandeado. Today, the company continues to sell its products around the globe, turning out over 100,000 bottles daily from its headquarters in Xalisco.

Smoke ‘em if you’ve got ‘em

Nayarit is also notably the largest tobacco-growing state in Mexico, producing a robust 84% of the national total. This includes tobacco rolled in some of the world’s most famous cigarette brands, like Marlboro. So, if you’re fond of the old saying, “después de un taco, un buen tabaco,” you can light one up after your next Nayarit-style feast. 

Chris Sands is the Cabo San Lucas local expert for the USA Today travel website 10 Best, writer of Fodor’s Los Cabos travel guidebook and a contributor to numerous websites and publications, including Tasting Table, Marriott Bonvoy Traveler, Forbes Travel Guide, Porthole Cruise, Cabo Living and Mexico News Daily. His specialty is travel-related content and lifestyle features focused on food, wine and golf.

Taste of Mexico: Mole

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Mexican mole
How do I love thee mole, let me count the ways. (Shutterstock)

Mole is one of the most iconic dishes in Mexican cuisine, deeply connected to special occasions and celebrations — and this is no coincidence. Moles are more than just sauces; they encompass many foundational ingredients of our gastronomy, such as corn, chili peppers, tomatoes, and quelites. At the same time, mole is the result of centuries of evolution, refinement, and reinvention across generations. It’s no surprise that many of Mexico’s best restaurants feature mole as a signature dish.

Mulli in Náhuatl

“Mulli,” from which the modern word “mole” is derived, means “sauce” in the ancient Nahuatl language.  (Shutterstock)

Mulli in náhutal means “sauce” or “ground mixture”, and pre-Hispanic cultures were great at creating them. Driven by necessity and culinary creativity, they had an exceptional talent for combining different ingredients. Different types of mulli were created by grinding various ingredients such as chili peppers, tomatoes, pumpkin seeds, and herbs. Once cooked, they covered different meats like armadillo, duck, iguana, or even xoloitzcuintli (yep, the dog).

I want to turn your attention away from the dog, though, and back to the physical challenge that grinding mulli used to be. Long before the convenience of a Ninja blender, the tool of choice was a “metate,” a flat stone slab used with a smaller hand-held stone for grinding. Given the physical effort required to prepare mole, it’s no surprise that it was often made for religious ceremonies or extremely special festivities.

Mole in Spanish

Without the arrival of the Spanish, mole would have remained a much simpler combination of ingredients. However, due to the vast trade networks the Spanish had already established, many mole recipes became far more interesting.

During the 300 years that Mexico was a Spanish colony, mole — and Mexican cuisine as a whole — integrated new flavors from around the world. Ingredients such as garlic and pepper came from the Middle East, cilantro from the Caribbean, anise from Egypt, cinnamon from Sri Lanka, cloves from Indonesia, saffron from Spain, and sesame seeds from India met chilis, maize, tomatoes, and quelites. The flavors of Mexican cuisine,  especially the flavor of mole, changed forever. Almost at the end of the colonial period, in 1817, chocolate was invited to this ever-growing list of mole ingredients.

300 Moles

Mole wouldn’t be a true Mexican food if there weren’t countless local variations. (Joyce García/Cuartoscuro)

“300 Moles” might sound like the title of a corny novel or a trendy restaurant in Mexico City that serves tiny portions, but it actually refers to the number of documented mole recipes we have today.

Moles can be classified into several types: light, brothy, thick, clemoles, manchamanteles  — which is my personal favorite — and pipianes. Now, I know there are purists who argue that pipián isn’t really a mole, but I don’t feel qualified to settle that debate, so I’ll just leave it in this list.

Many of these recipes have intriguing origin legends that historical records have debunked.

Which mole should I try?

I would say all of them, but if I had to give you my list of must-try moles, these would be my top five:

1. Mole Poblano: This is one of the most famous varieties. Its ingredient list includes almonds, walnuts, plantains, chocolate, chile pasilla, chile ancho, chile mulato and chipotle. You can find it in any supermarket or local market. Don’t worry— despite its long list of ingredients, a well-made mole shouldn’t upset your stomach.
2. Manchamanteles: If I see this on a menu, I’m definitely ordering it. Originating from Puebla and Oaxaca, this mole was created for festive occasions. It offers a unique blend of sweet and savory flavors, featuring ingredients such as tomatoes, chile ancho, almonds, peanuts, raisins, plantains, pears, apples, pineapple, peaches and sweet potatoes.
3. Mole de Olla: Typical of Hidalgo, Tlaxcala, Puebla and Mexico City, mole de olla is perfect for cold weather. This means, of course, that Mexican moms love to serve a steaming bowl of it on the hottest summer days. This dish is more of a soup than a sauce and is 100% Mexican. Its ingredients include green beans, corn, chayote, xoconostle, squash, potatoes, dried chili peppers and epazote.
4. Mole Negro: I have no concrete evidence, but I firmly believe that visiting Mexico and not trying mole negro — Oaxacan mole — is a crime. This mole is the most complex variety, made with burnt tortillas and a combination of chilies, including chilhuacle negro, chilhuacle rojo, chile mulato, chile pasilla oaxaqueño and chile pasilla de México. It also contains plantains, raisins, tomatoes, miltomate, almonds, peanuts, walnuts, pumpkin seeds, spices, chocolate and avocado leaves. It is undoubtedly one of the most flavorful moles in Mexico.
5. Pipián Verde: This dish was a favorite of Mexica nobility, and I could enjoy it every single day; perhaps I too am Mexica nobility. This mole is made from toasted pumpkin seeds, squash or chilacayote (a type of squash we will discuss in future articles), green tomatoes and either chile poblano or chile serrano. The additional ingredients can vary by region, town and even household. Eating green mole is a luxurious experience and an absolute must-try.

A dish that defines Mexico

Friends, mole is more than just a dish — it’s an experience. I might be exaggerating, but I truly believe that mole reflects who we are as Mexicans: a complex mix of many elements sourced from both near and far. Making mole is an act of love; it requires a laborious effort to please those we care about most. We celebrate the living with mole and honor our ancestors with it on Día de Muertos.

Mole, much like Mexico itself, is something that should be experienced at least once in a lifetime.

Have you tried any mole? Which one is your favorite or the weirdest?

María Meléndez is a Mexico City food blogger and influencer.

What’s on in the Riviera Maya in April

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April beckons starlight camping, sailing and more. (Popol Vuh)

Scavenger hunts, sexy yacht parties and International Film Festivals beckon travelers and residents of the Riviera Maya because as the weather warms up, so do the activities this April. Throw in some wine tastings and a full moon ceremony for some indulgence and you’ll soon find that what’s on this month in the Riviera Maya and Yucatán state in April is nothing short of magnificent. 

Sip & Sail Sundaze Cruise

A group of women partying on a sip and sail sundaze yacht in Puerto Venturas
(Sip and Sail Sundaze)

For this Sunday Funday booze cruise, enjoy a welcome punch, great food (with veggie options), and an open bar. Singles or groups are welcome to enjoy a karaoke hour, fun games, and water activities. Set sail with a mix of R&B, Hip Hop, Soca, 90s and Afrobeat to set the mood.

Date: 6 April, 10a.m. – 1p.m.
Location: Marina Puerto Aventuras, Puerto Aventuras. 
Cost: from US $39 and up when including transport. 

Lunada at Cenote Popul Vuh

Tents at a cenote during the evening
(Popol Vuh)

Grab your tent and head to the beautiful Cenote Popul Vuh. Camp under the stars and listen to live music with a complimentary drink while sitting by the campfire. All the while, get up the courage to try the zipline or to take the Mayan Sacrifice Jump! Do you dare?

There’s restrooms and showers, grills to cook on, and lifejackets provided. All you need is your food and drink and of course, your tent. 

Date: 12-13 April
Location: Cenote Popul Vuh, 
Cost: $700 pesos, $35 US

Full Moon Ceremony with cacao, ecstatic dance and sound bath

A full moon ceremony on Isla Mujeres
(Eventbrite)

Isla Mujeres is the perfect place for a full moon ceremony. Commune with the island’s goddess Ixchel, goddess of the moon, as the sun sets and the moon rises. Release what no longer serves you. The event is run by a Reiki Master and Yoga Instructor who invites local healers, light workers, musicians, and artists to craft a unique journey on the shores of this beautiful island. 

Date: 13 April
Location: Playa Norte, Isla Mujeres
Cost: 400 pesos, $25 US suggested donation. 

Farm to Table Experience

El Pirata restaurant in Puerto Morelos
(TripAdvisor)

Thankfully, transport is included so you can really enjoy this gastronomical delight — a six-course meal with wine and cocktail pairings that’s more than just a luxurious foodie experience. Explore the farm, walk through the Mayan jungle, and learn about local wildlife. And don’t forget your swimmers, there’s a pool filled with cenote water to relax and heal in as well. 

Date: 15 April, 12 p.m. – 7 p.m.
Location: Meet for pick up at El Pirata Restaurant, Puerto Morelos
Cost: $149

Harmonic Flow Aquatic Healing Arts

An advertising graphic for a Harmonic Flow event
(Harmonic Flow/Facebook)

An aquatic experience like no other, Harmonic Flow’s instructor Damla Yaku is visiting Tulum. This unique experience blends music, dance, meditation, massage, and stretching movements to create deep relaxation and transformation. Held in a private lagoon and rooted in the wisdom of water, it helps guide you into stillness, fluidity, and dynamic movement.

Email: [email protected] to reserve your spot.

Date: 13 – 20 April
Location: Tulum, Mexico
Cost: US $350 deposit, $1,300 total for all 7 days. 

The Fives Wine Route

A glass of wine being poured at a candlelight dinner
(The Fives Downtown)

For a taste of luxury, The Fives Downtown are inviting you to dress up and enjoy a Hollywood-style wine paradise. Indulge in 4 chef-designed culinary stations to accompany the 32 labels from around the world during this wine lovers’ night. From remote corners to renowned vineyards, your palate will thank you. 

Date: 19 April, 6pm to 11pm
Location: The Fives Downton, 10 Norte Ave, Playa del Carmen
Cost: Presale 1,800 pesos

Tulum Salsa Lovers meet up and dance class 

A woman with colourful flowers in her hair dances salsa with a man dressed in a white suit and wearing a white boater hat.
(Salsa Lovers Worldwide)

Salsa lovers worldwide can go out dancing in Tulum. You’ll meet up with your host in the center of town, along with a group of other Latin dance fans to make friends and party with. Your host will teach you some moves, including salsa, bachata, hip-hop, and reggaeton. Dancers of all levels can learn something new and get lost in the music.

Date: 20 April 
Location: Tulum
Cost: from $163 

Ice Bath Experience

A woman in a blue ice bath beneath a cloudy sky
(Eventbrite)

Are you game? Plunge into the world of ice baths in a unique experience on the shores of the Caribbean. The experience combines breathwork, music, cold exposure, and ocean views for a unique holistic experience. Expect to experience feel-good chemicals, increased circulation, reduced inflammation, better sleep, plus so much more.

Date: 23 April
Location: Muelle Constituyentes, Playa del Carmen. 
Cost: 400 pesos

Scavenger Hunt

A treasure map
(Natalie/Unsplash)

Grab friends, family, and loved ones to explore San Miguel de Cozumel on a scavenger hunt. Suitable for every age, fitness level and timeframe. It’s a self-guided tour, so start when you want and take as long as you want. The scavenger hunt is also a fun way to learn the history, culture, see sights, and get to know this Mexican Caribbean island’s treasures. 

Date: 27 April (choose your day)
Location: San Miguel de Cozumel, Cozumel Island.
Cost: US $12.99.

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

What’s On in Los Cabos in April?

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It's the coolest spot in the Baja California peninsula, and it's got plenty to do this month. (Miikka Luotio/Unsplash)

The biggest seasonal attraction in Los Cabos (literally, since it involves watching whales) ends on April 15. But event-wise, the month still has plenty to offer for locals and visitors, from culinary and cultural to-dos to music concerts and off-road racing.

San José del Cabo Art Walk

(María Ruiz)

As always during the high tourist season, San José del Cabo’s vibrant Art District takes center stage each Thursday evening from 5  to 9 p.m. Residents and visitors alike are invited to stroll its cobblestone streets and peruse the many eclectic fine arts galleries. Nearby bars and restaurants, many of which are excellent, are an added benefit since the event finishes around dinnertime. 

Dates: April 3, 10, 17, 24

Location: Gallery District, San José del Cabo

Cost: Free

Mexican spirits class at The Woods Cabo

(The Woods Cabo)

Golf legend Tiger Woods probably won’t be on hand to teach you the ins and outs of premium Mexican spirits. However, the acclaimed chef of his local restaurant, Larbi Dahrouch, will provide canapés to snack on as you sip top-shelf offerings from iconic domestic liquor brands during this weekly event on the Pacific coast of Cabo San Lucas. 

Dates: April 4, 11, 18, 25

Location: Diamante Blvd. Cabo San Lucas

Cost: US $75 per person

Venus’s Voyage: Radiant Rebirth Retreat at Viceroy Los Cabos

(Radiant Rebirth/Facebook)

The host of this female-friendly holistic wellness retreat will focus on the pillars of identity, intuition, longing and inner peace in service of a transformational experience. Guests can expect luxury, too, given the stunningly designed and situated Viceroy resort in San José del Cabo boasts pampering accommodations and amenities such as spa treatments. Cooking, salsa dancing and yoga classes are also on the itinerary.

Dates: April 7 to 13

Location: Viceroy Los Cabos, Paseo Malecón San José, Zona Hotelera, San José del Cabo

Cost: Tickets start at 5,695 pesos

Chefs x Los Cabos

(Chef X Los Cabos)

There aren’t many occasions for visitors to sample gastronomic offerings from two dozen of the best chefs in Los Cabos, but this special dinner at the gorgeous open-air restaurant and event venue Suelo Sur in San José del Cabo is one of them. The dinner benefits the local Rotary Club.

Dates: April 12

Location: Lote 320, Centro, San José del Cabo

Cost: 2,000 pesos per person

Semana Santa

Iztapalapa Passion of the Christ
(Galo Caños Rodríguez/Cuartoscuro)

During Semana Santa, the Catholic Holy Week between Palm Sunday and Easter, many Mexican families travel en masse to beachfront locales on the Atlantic and Pacific Coasts, including Los Cabos. Important things to note about Semana Santa for U.S. and Canadian travelers include the week-long closure of most banks and virtually all government offices, plus increased competition for hotel rooms.

Dates: April 13 to 20

Location: Throughout Mexico

Cost: N/A

DJ Escape 2 Cabo

(Whole Tel Events)

Whole-Tel, a boutique hotel in Cabo San Lucas, is bringing the beats in April with four days of events featuring visiting DJs pumping techno and house beats. Events range from late-night round table DJ sessions and a DJ takeover at a local club to an Official(ish) 4/20 Celebration. All-inclusive food and drinks are included in the package, as are activity outings like a day at Médano Beach with private cabanas and a catamaran cruise to Land’s End. 

Dates: April 17 to 21

Location: Sunset District, Libertad 432, Cabo San Lucas

Cost: 3,500 to 4,800 pesos, depending upon room preference

Easter Dinner at Don Manuel’s at the Waldorf Astoria Los Cabos Pedregal

(Visit Los Cabos)

Hungry for a traditional dinner in Los Cabos to celebrate the Christian holiday? A visit to Waldorf Astoria Los Cabos Pedregal offers an opportunity to see the longest privately built tunnel in Mexico and enjoy a family-friendly repast in one of the region’s premier dining spots, courtesy of à la carte menu items and seasonal and holiday-specific specials.

Dates: April 20

Location: Camino del Mar 1, Pedregal, Cabo San Lucas

Cost: Dependent upon the food and drink items ordered

BajaWonderGrass

(BajaWoderGrass)

If you’re a fan of WinterWonderGrass or just appreciate beautiful Baja California Sur beachfront scenery, this multi-day music festival from the same organizers should be highlighted on your calendar. Following a welcoming gathering at Pólvora on the 23rd, the festivities will kick off with Kitchen Dwellers, Lindsay Lou, Pixie & the Partygrass Boys and others at the La Tuna restaurant and beach bar overlooking the Sea of Cortés.

Dates: April 23 to 26

Location: La Tuna, El Sargento, BCS

Cost: US $25 for the welcome gathering, $289 for a three-day pass

NORRA Mexican 1000 Rally 

NORRA MEXICAN 1000 2021 TECH DAY 2 / Revisión Mecánica Día 2

Back when the legendary Baja 1000 was inaugurated in 1967, it was organized not by SCORE, as it is today, but by the National Off-Road Racing Association (NORRA). NORRA returned to action in 2010 when it kicked off the first Mexican 1000, a fun, vintage-style rally race meant to evoke the flavor of the early Baja 1000s. The race starts in Ensenada and finishes in San José del Cabo with a festive after-party and awards ceremony.

Dates: April 24 to May 2

Location: Ensenada to San José del Cabo

Cost: Registration costs US $2,967 to $6,267, depending upon vehicle class

End of Whale Watching Season

A friendly gray whale off the Pacific Coast of Baja California Sur
January through March is whale watching season in Baja California Sur. These are the best spots to get a glimpse of them! (Baja Expeditions)

Only 10 days remain in April before activities companies around Los Cabos shutter whale-watching tours until next December. Whale numbers are typically lower by this point of the season, but there are still opportunities to see humpbacks, gray whales, and other massive cetaceans.

Dates: April 1 to 15

Location: Throughout Los Cabos

Cost: Varies according to the tour operator

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.

Are 22,000 Oxxos in the country a blessing or a curse? A perspective from our CEO

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An Oxxo storefront in Guadalajara
Oxxo's convenience store franchises have become ubiquitous across Mexico. (Shutterstock)

We recently ran an article that talked about how Coca Cola in Mexico was going to stop advertising in schools. We also had one this week about how Mexico, starting March 31, prohibited the selling of junk food in schools.

This is a great first step, but as one of our readers commented, “They will just go across the street and buy it in an Oxxo instead.” And unfortunately, that reader is probably right.

I want to make clear that I have absolutely nothing personal against Oxxo. I am frequently a customer of their stores and find them to be exceptionally convenient. I think most of us would admit that the stores often come in handy for a quick snack, drink or cerveza fría. That being said, I have increasingly seen some troubling trends that concern me.

As most of us know, Mexico has incredible fresh fruit available throughout the year. It amazes me to see fruit vendors lining Mexico City’s Paseo de la Reforma in the heart of the financial district selling fresh cut mango, watermelon or coconut (sprinkled with lime and chile, of course).

I am also fascinated that in our office in San Miguel de Allende, every morning two local women (who walk throughout the city) stop by our office selling fresh fruit. The Mexicans in our office always buy from her. I, sadly, do not have the same discipline.

I actually have bought large packs of snacks for the office — things like granola bars, Snickers bars and Oreo cookies — and for the most part, the only person that eats them is me. The rest of our team prefers fruit.

Two photos of street vendors selling mango and other fruit
Street vendors selling fresh fruit are still common in Mexico, and even make office visits. (Courtesy of Travis Bembenek)

Another great tradition in Mexico is eating from the many street vendors selling local foods like tamales, tortas, pozole and tacos de canasta. Warm, fresh, homemade food that you can eat while chatting with friends or colleagues — what more could one ask for?

Yet another custom that I admire is that of drinking refreshing and healthy aguas frescas — fresh fruit water drinks with flavors ranging from horchata to watermelon to lemon, and everything in between.

Which brings me back to Oxxo. None of these amazing fresh local foods can be found in an Oxxo. Before Oxxo (and increasingly 7-Eleven) stores took over the country, the local mom and pop “mini-supers” had a great mix of these local foods. They were often filled with fruits, coolers to keep tamales or tacos warm, and large 25-liter containers of fruit water juice that you could buy by the bolsa or glass.

Sadly, many of these stores have been put out of business. Oxxo brings an entirely different model with a hyper-efficient distribution chain and due to the nature of their stories, its difficult to have these kinds of products. Nearly everything is in a glass, plastic or metal container. Almost nothing is fresh. The vast majority of the food and drinks would not be considered healthy by anyone.

A brown sign reads "Tienda Sanchez: Refrescos, verduras, abarrotes y fruta"
Family-owned corner stores offering a variety of fresh, healthy products are increasingly being replaced by Oxxos and other chain convenience stores. (Courtesy of Travis Bembenek)

But convenient, they are. In Tulum, where my wife and I have traveled frequently for many years, we have seen a complete change in the diet of the locals with what has been a literal explosion in the number of Oxxos opened up on nearly every block in the past few years.

What used to be an almost entirely 100% fresh food diet (including fruits, breads, tacos, meats, etc.) has been mostly replaced with an “Oxxo diet.” It is very common to see construction workers, school children and others eating Oxxo food for breakfast, lunch and dinner. As a likely result, we have also seen a significant increase in the obesity rate of the local population.

Of course none of this is a surprise to Americans who have seen a similar phenomenon happen in the United States — with many cities having “food deserts” where little if any fresh or healthy food options are available.

What seems different to me about Mexico is that there is so much affordable fresh food very readily available, as well as such a rich, deep, long tradition of eating and of having a connection with healthy food. Highlighting this is precisely the motivation behind our “Taste of Mexico” video and article series in which we bring you the stories behind traditional Mexican foods and ingredients. Corn, beans, tomatoes, potatoes, mangos, papayas — they all have generations of logic behind when, why and how to eat them.

Taste of Mexico: Quelites

The increasing proliferation of chain-style restaurants popping up in wealthy neighborhoods of Mexico’s cities is a troubling sign of “progress.” It’s quite common now to see Dunkin’ Donuts, Dairy Queen, Krispy Kreme and Tim Hortons chain stores all over the place. Given the lessons learned from the health issues in the United States, is this really the right path for a developing Mexican population to be taking?

I don’t have the answer to this worldwide problem, but in my own little way I am trying to do what I can. I am increasingly eating fresh food for my own health and nutrition, but at the same time doing so to try to help sustain the local vendors of fresh foods in my neighborhood. I understand it’s an uphill battle, but I think we each have to try to do our part.

Travis Bembenek takes a selfie with an Oxxo store sign
Mexico News Daily CEO Travis Bembenek finds himself back at Oxxo, again. (Courtesy of Travis Bembenek)

Of course this doesn’t mean that I will never go to an Oxxo again, but I certainly am trying to be more conscious of the impact of so many Oxxos dotting the Mexican landscape and what I can do. Just a few weeks ago, my favorite local tamale saleswoman, who has sold for years at the same corner near our home, told me, “Ya no es negocio” (“It’s no longer a good business for me”) and abruptly stopped selling them. Perhaps not unrelatedly, about a year ago an Oxxo opened a block from where she always set up her stand. Once traditions like these are gone, its unlikely they will ever come back.

Travis Bembenek is the CEO of Mexico News Daily and has been living, working or playing in Mexico for nearly 30 years.

Funny Mexican phrases that will brighten your day

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A woman wearing a trout costume to represent funny Mexican sayings
Ponte what? Like this? Perhaps it's time for a crash course in strange Mexican slang phrases! (Geru/X)

“Pues ya, amiga, ¡ponte trucha!”

I’m sorry — what was that?

I’ve now been alive more time in Mexico than I have in my home country, but I still frequently come across phrases that I need someone to explain to me. I know that I’ll never learn them all — they seem infinite! But oh, there are some good ones, even so. Let’s learn some!

These are just a few that I hear on a somewhat regular basis, which surely has mostly to do with my own inner circle and the region where I live. I’ll add a translation, an explanation, and an example. If there’s an English equivalent, I’ll include it as well. If you’ve got some more fun ones, toss them in the comments for us!

¡Ponte trucha!

Let’s make like a trout and swim upstream. Or is that salmon? (Grok)

Translation, sort of: Make like a trout! English equivalent: Look alive!
A “trucha,” of course, is a trout. And trouts, at least around here, are known for their swiftness and agility. They’ve got to be paying attention and be ready lest they miss a current or get snagged in a net or on a hook!

I won’t lie, this advice annoys me, because what do you think I’m doing with my day anyway? But as my partner says…

Lo que te choca te checa

Are you shocked? Well, good, I guess. At least according to this saying. (Adi Goldstein/Unsplash)

Translation: What bothers you… This is a hard one to explain. “What shocks you checks you?” I guess is the direct translation, and I’m not sure if we have a cutesy equivalent phrase in English for it. Basically, it means that if something really annoys you, it’s because it’s an example of something about yourself you really don’t like. “We’re all hypocrites,” I suppose.

Case in point: I love to get mad at other drivers. If I have an audience in the car, I might narrate all the bad things they’re doing — a super lovable quality, I know. When I break a road rule, though, I obviously believe it’s justified. Dang it!

Tengo mal del puerco

It has to be said, this pig does not look like it’s having a bad time in the slightest. (ChatGPT)

Translation: Pig illness. I can’t think of an equivalent English phrase, but we should!

“Mal de puerco” is that almost comatose feeling that you get after eating a meal. I confess that I know this feeling well, though I’m trying to get better! But it happens to everyone once in a while, doesn’t it? Best thing you can do, I guess, is roll around in some nice, cool mud for a bit as you wait for your body’s entire energy store to stop digesting.

¡Échale aguacate!

You wouldn’t believe what it cost us to get Leo DiCaprio to model this shot. (Facebook)

Translation: Put some avocado on it! This is a kind of updated version of “tirar la casa por la ventana” (throw the house out the window). English equivalent: Spare no expense!

If you’re on an extravagant spending spree and want every single detail exactly how you want it, no matter the expense, then this is the phrase for you. This one is a bit more recent and actually harks back to a meme just a few years back. The meme is a shot from the movie The Wolf of Wall Street, and it shows Leonardo DiCaprio gleefully tossing money off a yacht. In some memes, they make them avocados!

Avocados were expensive, and we were all online during the pandemic. The perfect storm!

Dar el avión

Ironically, this man is not dandoing any aviones in this conversation. (ChatGPT)

Translation: To give the plane. Adorable, right? Basically, this means nodding and smiling while someone’s talking. If you’re “dándo el avión,” then you’re not really listening; rather, you’re biding your time before you can leave the conversation. It could also mean you simply say anything to get out of a conversation!

The times I most do this is when I unwittingly open the door to my assigned Jehovah’s Witnesses. I don’t wish them ill, but I usually kick myself when I do — I’ve got work to do! But they’re human, they have good intentions, so unless I’m working on something urgent, I’ll just let them talk and nod along. I accept their pamphlets, and they’re on their way!

¡A darle, que es mole de olla!

Not this sort of mole in an olla, though. (Bombera Oakland/Facebook)

Translation: Get to it, it’s mole! Let’s take this in parts: “A darle” means “get to it,” and it’s something you’ll likely hear often on its own. “Que es mole de olla” — mole is one of Mexico’s most prized and complex dishes. You basically have to do it well, but not only that: Mexicans take pride in doing it well.

So this is saying, “Let’s get to it, this is important!” which is also a phrase that kind of annoys me along with “ponte trucha.”

“Lo que me choca me checa,” right?

Más sabe el diablo por viejo que por diablo

Zacualpan mask
I, on the other hand, know more because I’m young. (Archive)

Translation: The devil knows more because he’s old than because he’s the devil. This is one of my favorites, which is why I saved it for last.

In the end, there’s no substitute for experience.

Ain’t that the truth?

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

Reciprocal tariffs and Mexico’s plans for food sovereignty: Friday’s mañanera recapped

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President Claudia Sheinbaum stands at a podium in front of a banner showing a Mexican flag and the words "Conferencia del Pueblo"
Food sovereignty, tariffs and CELAC plans were topics of discussion on Friday. (Presidencia)

Will Mexico benefit from the high “reciprocal tariffs” United States President Donald Trump imposed on imports from scores of countries around the world?

Can Mexico achieve its ambitious food production goals?

President Claudia Sheinbaum addressed the first question at her Friday morning press conference while her agriculture minister considered the second. Sheinbaum also revealed that she will briefly leave the country next week.

Here is a recap of the president’s final mañanera of the week.

On trade with US, Mexico is in ‘a better position’ than other countries 

A reporter asked the president whether she believes Mexico will benefit from the high “reciprocal” tariffs the United States has imposed on imports from various countries around the world.

Sheinbaum stressed that she doesn’t want Mexico to benefit at the expense of other countries, but effectively responded in the affirmative.

President Sheinbaum stands at a podium during her morning press conference, next to a group of professionally dress men and a woman
(Rogelio Morales Ponce/Cuartoscuro)

“We don’t wish ill to anyone, and we want there to be prosperity in the entire world,” she said.

Sheinbaum subsequently noted that Mexico can ship “all products, with the exception of cars, steel and aluminum,” to the United States tariff-free if the products comply with the rules of the USMCA free trade pact.

“Up until now, that is the situation,” she said.

Even if a Mexican product faces the same tariff as the same good shipped to the United States from Asia or Europe — as is the case with steel and aluminum — Mexico has an advantage because “transport costs are lower” due to its proximity to the U.S., Sheinbaum said.

“What other advantage do we have? Many products that aren’t within the steel, aluminum and automotive [categories] continue to have zero tariffs if exported under the United States-Mexico-Canada Agreement,” she said

“Companies that want to invest in Mexico [to sell their products] in the domestic market …and to export, have this [beneficial] characteristic,” Sheinbaum said.

“… So in that sense we’re in a better position than other countries in the world, at least at the moment,” she said.

Mexico food security targets are ‘ambitious’ but achievable, says agriculture minister 

Agriculture and Rural Development Minister Julio Berdegué addressed Sheinbaum’s Friday morning press conference a day after the president announced 18 “programs and actions” related to the Plan México economic initiative, including one aimed at increasing food sovereignty and self-sufficiency.

He said that the domestic production targets for corn, beans, milk and rice that Sheinbaum outlined on Thursday are “ambitious, but possible to achieve because we’re going to do things well.”

President Claudia Sheinbaum looks on as Agriculture Minister Julio Berdegué shares a slide about Mexico's food production goals
Mexico aims to increase food sovereignty and self-sufficiency with the new production goals. (Presidencia)

The goals — as cited by the president on Thursday — are as follows:

  • Increase annual production of corn to 25 million tonnes by 2030, a 17% increase over current levels.
  • Increase annual production of beans to 1.2 million tonnes by 2030, a 64% increase over current levels.
  • Increase annual production of rice to 450,000 tonnes by 2030, a 103% increase over current levels.
  • Increase annual production of milk to 15 billion liters by 2030, a 15% increase over current levels.

Berdegué said that the government has “various programs” to support the achievement of the targets.

Through the programs, including the new Coseschando Soberanía (Harvesting Sovereignty) scheme, farmers will receive a range of government support, including the provision of high-quality seeds and fertilizers, access to loans and assistance to use new agricultural technologies.

Berdegué said that the government will spend almost 54 billion pesos (US $2.64 billion) this year on the different programs that support progress toward the attainment of the 2030 food production targets.

Sheinbaum to go to CELAC summit in Honduras … but only for 2 hours

Sheinbaum confirmed she would attend the summit of the Community of Latin American and Caribbean States (CELAC) in Tegucigalpa, Honduras, next Wednesday.

It will be her second international trip since taking office in October. Her first was to Brazil for the G20 Leaders’ Summit in Rio de Janeiro in November. She flew commercial to Rio via Panama — and in economy class, no less.

Sheinbaum told reporters that she will only spend a short time in Honduras, where her fellow leftist leader, President Xiomara Castro, has been in office since early 2022.

“I won’t be able to stay the whole time. We’re looking at the schedule to see if I can make it to the inauguration on April 9,” she said.

From left to right, President Gustavo Petro of Colombia, President of Brazil Luiz Inácio Lula da Silva, President of Mexico Claudia Sheinbaum and President of Chile Gabriel Boric stand in front of a wall with the 2024 G20 Leaders Summit logo on it. They are standing side by side, smiling, with their hands on top of one another to show unity.
Next week’s CELAC trip will be Sheinbaum’s second international conference, after the G20 summit in November. (Presidencia)

Sheinbaum said she would be in Tegucigalpa, the capital of Honduras, for “around two hours or something like that” in order to be with “Presidenta Xiomara and President Petro [of Colombia] who is assuming the president of CELAC, and other presidentes and presidentas of Latin America and the Caribbean.”

She indicated that Castro convinced her to attend the summit, describing the Honduran president as “very persuasive.”

“As you know we have a lot of work here, but we’re going to go for two hours, more or less,” Sheinbaum said.

She said she wouldn’t take a commercial flight due to time constraints.

“In fact, to Tegucigalpa there are only flights with stopovers so we wouldn’t have the time. So we’re going to go in a Ministry of National Defense plane,” the president said.

Unlike many heads of state, Sheinbaum doesn’t have a presidential plane at her disposal.

Former president Andrés Manuel López Obrador sold Mexico’s presidential jet — which he never used — to the government of Tajikistan in 2023.

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

‘Killer granny’ goes viral after shooting alleged squatters in México state

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An elderly woman in a pink coat stands behind a table with a gun and packets of powder, next to two younger handcuffed people and several police agents
Carlota "N" was arrested on charges of double homicide and attempted bribery. (Fiscalía Edomex/X)

A 74-year-old grandmother identified by authorities as Carlota “N” has become the center of national controversy after a violent property dispute this week ended with two deaths and one injury in México state.

Dubbed “abuelita sicaria” (the killer granny) and “abuelita justiciera” (the vigilante granny) on social media, Carlota’s actions have sparked polarized reactions across Mexico and a bucketload of memes — ranging from praise to condemnation.

The incident, partially captured by security cameras, occurred Tuesday in the Ex Hacienda de Guadalupe housing complex in the town of La Candelaria Tlapala, about 45 kilometers southeast of Mexico City in the municipality of Chalco.

According to officials, an armed Carlota arrived at the disputed property, accompanied by Eduardo “N” and Mariana “N.”

Without warning, she opened fire and killed a 19-year-old man on the spot and injured two others — a 51-year-old man who later died in the hospital and a teenager who needed medical attention — according to the Attorney General’s Office of the State of Mexico (FGJEM).

Carlota and her companions were arrested on Wednesday, reportedly charged with double homicide — and also bribery after allegedly attempting to pay off the arresting officers.

A wanted poster for Mexico's "killer granny" Carlota "N", showing an elderly woman in a pink jacket with her eyes blacked out for privacy
The “killer granny” allegedly shot and killed two men in México state in an attack that was caught by security cameras. (FGJEM)

According to initial investigations, Carlota claimed ownership of the property and accused those living there of being squatters, known in Mexico as paracaidistas.

In a country where disputes over land ownership are commonplace due to weak enforcement mechanisms, tenants’ rights laws in Mexico make it very hard for property owners to push squatters off their property — as noted in a Mexico News Daily article about the rigors of renting in Mexico.

Frustrated by what she perceived as inaction from authorities, Carlota reportedly took matters into her own hands.

However, conflicting accounts have emerged. The victims’ family stated they were tenants with a rental agreement provided by a third party, though they admitted uncertainty about whether that person was himself a squatter.

Moreover, images of one victim posing with firearms have fueled speculation about potential criminal ties among those attacked. Despite this, no definitive evidence has linked them to organized crime.

Carlota’s arrest has triggered widespread debate online. Memes, caricatures and even a corrido a traditional Mexican ballad — have been created to immortalize her actions.

The corrido portrays her as a figure of justice reclaiming her home: “An angry granny went to get rid of the thugs. They invaded her house. The granny wanted justice.” (See the full lyrics here.)

While some hailed Carlota as a hero who took matters into her own hands in response to systemic failures, others criticized her as a cold-blooded murderer, arguing that violence cannot be justified under any circumstances.

Across the nation, her story has raised questions about justice, property rights and the limits of self-defense.

One dissenting voice on social media stated, “Those who romanticize the old murderer… [she] is neither a vengeful grandmother nor a righteous grandmother; [she] is a hit woman.”

Meanwhile, supporters shared sentiments like,  “A new Mexican superhero… none other than the avenging granny.”

Carlota’s legal status remains unresolved; as of Friday morning, she and her accomplices were being held in detention, but authorities reportedly had until the end of the day to transfer them to state prison for an initial hearing.

During her morning press conference Friday, President Claudia Sheinbaum confirmed investigations into Carlota and the incident.

“We need to review it carefully,” she said. “We’ll await all the information from the state prosecutor’s office and then give our opinion.”

The incident brought to mind the case of Juana Barraza Samperio, a former professional wrestler who was dubbed “La Mataviejitas” (The Little Old Lady Killer) after she was arrested in 2006 for the killing of 17 women — “although she likely killed many more,” wrote Mexico News Daily.

With reports from Excélsior, El Universal, Meganoticias, Parriva and Aristegui Noticias