No sooner was Donald Trump sworn in as president of the United States than he tackled the most pressing issues of the day, like changing the name of the Gulf of Mexico to the Gulf of America. “Beautiful ring” to it, he said.
Did I, as a semi ex-pat (six months in Mexico, six up north) somehow overlook reports of people thronging the streets of New York, Atlanta and L.A. chanting “Gulf of America!” or, inevitably, “G.O.A.!” for short?
A careful review of recent media revealed no such movement.
The only thing of interest I found was the reaction of the new president of Mexico, Claudia Sheinbaum, who proposed changing the name of all of North America to Mexican America, as it was called in a map from the 1600s which she displayed during her Jan. 8 presser with a sly smile.
The only problem with the past is that, like with the Bible, anyone, the devil included, can quote it for their own purpose. Nothing good comes of reaching too far into the past for claims to territory, as the Middle East all too clearly shows.
It was then that I remembered a flash of insight I had several years ago in Quito, Ecuador, when standing in the main square and looking at all the passersby. I realized: But, we’re all Americans! The whole hemisphere!
The United States makes a mistake in aggregating to itself the exclusive title of America when there are at least three: North, Central and South. Since all three Americas touch the body of water in question, it should be called The Gulf of the Americas. Not singular but plural.
And maybe out of that plurality a certain unity could emerge, in time, as it did in Europe where countries that hated each other for centuries joined forces and created the European Union. A more self-aware Western Hemisphere could find better and better ways to exchange goods, services and ideas, and, in time, might even unite into The United States of the Americas. That too has a sort of “beautiful ring” to it.
Richard Lourie is a writer who lives in San Miguel de Allende, GTO
When it comes to Mexican desserts, it's hard to overlook the French influence behind (almost) every bite of these crepes. (Canva)
Unusually for a Mexican fusion recipe, Mexican crepes do not begin in Spain. The Spanish ruled Mexico for over 300 years and when we think of the country today, we often associate it with Spain first and foremost. After all, so many fruits, vegetables, nuts and more hailed from the Iberian Peninsula and flourished in this fertile land, with so many different climates suited to so many different varieties of foodstuffs.
The Spanish also had an influential impact on Mexico’s cuisine, which blended with its indigenous people, who in turn introduced the Spaniards to many of their culinary delights like chocolate. So, when do crepes enter the picture?
Crepes hail not from Spain, but from France. (crepesalafrench)
Crepes originated from France, specifically Brittany, during the medieval era and their name derives from the Latin “crispus” referring to their thin, crisp texture. Crepes made their way across the Atlantic, as France came to establish a monarchy in Mexico, proclaiming Maximilian of Habsburg as emperor in 1864.
Over time, Mexican crepes took on various forms. Some were filled with cajeta (goat’s milk caramel), fruits or chocolate. Others took on a savory tone, like the marquesita, which features cheese and cajeta, and was invented by Leopoldo Mena in the Yucatan in the 1930s.
So, let’s talk a traditional French-Mexican crepe for dessert, one made with cinnamon-sugar caramelized apples, and topped with powdered sugar, ice-cream or traditional cajeta (recipe included).
Mexican Cinnamon-Sugar Caramelized Apple Crepes with Calvados and Cajeta:
Recipes adapted from oregonlive.com and mexicanmademeatless.com. (Canva)
Makes 6 servings
Ingredients:
Crepes:
2 eggs (huevos)
1 Cup (250 mL) whole milk (leche entera)
1/3 Cup (79 mL) water (agua)
1 Cup (120 g) all-purpose white flour
Use only American flour, available online.
2 Tbs. (24 g) granulated sugar (azúcar estándar)
1 tsp. (4.2 g) vanilla extract* (extracto de vainilla)
Mexican brands noted for intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla.
2 Tbs.(28 g) butter*, melted (mantequilla)
Best Mexican brands: Lala; Gloria; Alpura; Aguascalientes; Flor de Alfalfa.
Filling:
3 large Granny Smith apples or Golden Delicious (or a combination of the two):
(manzanas Granny Smith o Manzanas doradas y deliciosas)
2 Tbs. (28 g) unsalted butter (mantequilla sin sal)
1/3 Cup (65 g) brown sugar (azúcar moreno)
1 Tbs. (14 g) Calvados* or cognac (coñac)
I recommend using Calvados, a brandy from Normandy, France, made from apples and/or pears, and perfect for this recipe.
To toast hazelnuts, spread shelled nuts in a shallow pan and roast in a 350F/176C oven for 8-10 minutes or until their skins crack. Remove skins by rubbing warm nuts with a rough cloth or in between your hands.
Toppings:
Powdered sugar (azúcar glas)
Whipped cream, vanilla ice-cream, or cajeta (recipe follows)
Instructions:
Crepes:
In a blender or food processor, combine eggs, milk, water, flour, sugar, vanilla and melted butter. Blend for 5 seconds or until smooth. Stir down and repeat, if necessary.
Cover and refrigerate for at least 2 hours, and up to 24 hours.
Gently stir the batter if it has separated.
Heat a nonstick or well-seasoned 6- or 7-inch pan over medium-high heat until hot. (Use a 9- or 10-inch pan for larger crepes.)
Wipe the pan lightly with butter, then lift the pan from the heat, and pour in 2-3 Tbs. of batter (about 1/4 cup for a 9- or 10-inch pan), tilting and rotating the pan to coat.
Cook crepe until almost dry on top and lightly browned on the edges, about 1 minute.
Loosen the edges with a spatula and flip the crepe over using your fingers or the spatula.
Cook the other side for about 15 seconds or until lightly browned.
Turn the crepe out onto a clean kitchen towel to cool.
Repeat with remaining batter, wiping the pan with butter as needed and stacking the crepes as they are cooked.
For serving immediately: Cover the crepes with aluminum foil and keep them warm in a preheated 200-degree oven.
If serving later: Wrap in plastic wrap and then put in a self-sealing plastic freezer bag.
Refrigerate the crepes for up to 3 days or freeze for up to 2 months.
Filling:
Peel, core and thinly slice apples.
In a large skillet, melt the butter over medium heat until it starts to sizzle.
Add apples, sprinkle with sugar and cook until the sugar turns amber, and apples are tender.
Gently mix in the Calvados or cognac and cinnamon and nuts. Set aside.
Arrange a few slices of caramelized apples on one quarter of each crepe. Fold each crepe in half twice so it forms a triangle.
To serve:
Arrange 2 crepes on each plate and sprinkle with powdered sugar.
Top with a dollop of whipped cream, ice-cream, or cajeta and serve at once.
Traditional Mexican Cajeta:
Recipe adapted from mexicanmademeatless.com. (Canva)
Ingredients:
2 Cups or 16 oz. (500 ml) goat’s milk (leche de cabra)
⅓ Cup or up to ½ Cup (100 g) granulated sugar (azúcar estándar)
½ tsp. (2.17 g) vanilla extract* (extracto de vainilla)
Mexican brands noted for intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla.
1 cinnamon stick (canela en rama)
pinch of salt (sal)
¼ tsp. (1.42 g) baking soda (bicarbonato)
2 Tbs. (30 mL) whole cow’s milk (leche entera)
Instructions:
In a large heavy pot, over medium heat, pour goat’s milk, sugar, salt, vanilla, and cinnamon and bring to a light boil.
Stir to ensure the sugar has dissolved; remove from heat.
In a separate bowl mix cow’s milk and baking soda until the baking soda has dissolved.
Remove pot from burner and pour baking-soda mixture into the goat’s milk, stirring fast.
Be careful because the liquid will quickly froth and overflow.
Stir until the bubbles have subsided.
Put pot back on the stove.
Turn the heat to medium and continue to cook the goat’s milk mixture, stirring frequently so the mixture does not boil over.
After 20-30 minutes, the mixture will darken and thicken into a thick sauce.
Continue simmering and stirring until the mixture turns a dark caramel color and coats a wood spoon (which may take 20-40 minutes).
The cajeta should the same consistency as maple syrup.
Next:
Pour into a jar and cool completely.
Store in the refrigerator until ready to use (up to 2 weeks).
The cajeta will taste best if warmed before using.
Disfruta!
Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter™ on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals.
El Barrio Chino, Mexico City’s Chinatown, consists of a few blocks filled with shops, restaurants and places to have your fortune told. It's also the hub of celebrations during Chinese New Year. (Rogelio Morales Ponce/Cuartoscuro)
Mexico City is a city of dragons — and at no time is it more obvious than during Chinese New Year. Some of them come in the form of afeathered serpent with lavish emerald scales; others have fangs, claws and long mustaches. Though you might not spot them soaring the skies — you guessed it, pollution is to blame — these beasts inhabit the capital’sBarrio Chino, in the riotously chaotic heart of the Historic Center.
Nestled between the crowded blocks of Calle Dolores, Barrio Chino is the country’s busiestChinatown. Although its exact year of foundation is uncertain, merchants and artisans found themselves a home in the San Juan Moyotlan neighborhood around the 1930s. Ever since then, classic moon cakes and bao buns have been baked in the capital and the annualcelebration of the Chinese New Year has taken place there — even amidst theCOVID-19 pandemic.
People gather at the Historic Center in Mexico City to watch the Dragon Festival every year, during the Chinese New Year celebrations in Barrio Chino. (Rogelio Morales Ponce/Cuartoscuro)
The latest census statistics for the capital show that over 30,000 Chinese migrants live here. In search of better job opportunities and a taste of freedom, Chinese migration to the capital has continued for generations. In 2024 alone, the Mexican government issued over 5,000 temporary residency visas to Chinese immigrants. This year, Mexico expects to issue even more.
Why is the snake the animal for the 2025 Chinese horoscope?
The Chinese New Year does not have a fixed date. On the contrary, it is celebrated during the last week of January or the first of February, when an energetic cycle comes to an end. Following the Buddhist tale, this horoscope follows a 12-year lunar cycle, meaning that each animal will have an entire year every 12 years. Moreover, this horoscope considers 5 natural elements: Fire, Metal, Earth, Water and Wood. These elements not only affect a person’s destiny but also make the universe and its creatures constantly cycle. As per this year’s celestial arrangement, an entire generation influenced by the Wood Snake will come to be in 2025.
At the beginning of time,ancient legend says that the Jade Emperor summoned every species on his land to his palace. However, only 12 of them heeded his call: a pig, a dog, a rooster, a monkey, a sheep, a horse, a snake, a dragon, a rabbit, a tiger, an ox and a rat.
Así se vive el Año Nuevo Chino en la CDMX
To those who came to him, the Emperor granted them that each year be named in their honor. To set the order, he suggested that a race be held. And so, the Chinese horoscope was born. Some historianssuggest this horoscope was first arranged during the Eastern Han Dynasty (25-220 CE). However, other sources believe it is as ancient as China herself. Ever since then, say Chinese mystics, the lunar calendar follows these 12 sacred animals, who influence those born under their sign.
For those born under the snake, explains theSouth China Morning Post, “money or wealth will come easy […] in the new lunar year.” With powers of divination and other dark mysteries, they carry the heritage of goddess Nüwa, the mother and creator of the Universe, and prefer not to rely on other people. A future of growth and stability awaits babies born in 2025. Following the lunar cycle, the year of the Wood Snake will end on Feb. 16, 2026.
The Wood Snake in the land of Quetzalcóatl
All activities related to the Chinese New Year in Mexico are free and family-friendly. (Andrea Fischer)
If they are not a native Mandarin speaker, everyone is a foreigner in Mexico City’s Chinatown. However, local merchants welcome anybody who is willing to participate or just curious about their traditions. Dressed in red and gold, Barrio Chino will host the Chinese New Year 2025 festivities.
However, the grand Dragon and Lions Parade will be held in Centro Nacional de las Artes (Cenart), which will collaborate with the Chinese Embassy in Mexico to display “traditional dances, wushu/Kungfu [demonstrations], traditional music, Hanfu catwalk, cosplay and shadow theatre,” the institution wrote in anInstagram post.
Thousands of visitors flood the capital’s Chinatown during the Chinese New Year, looking to have a taste of the boisterous festivities: from trying traditional street food or high-end cuisine to displays of martial arts and circus, both Cenart and Calle Dolores become a sight to be seen during the last week of January.
Even though these two locations — and all of their activities — are family-friendly, if you’re planning on going with little children, beware of the crowds: Barrio Chino can get quite busy during the holidays. Also, try to bring a bottle of water with you, and lots of cash, because Chinese establishments in Mexico City are known not to accept credit cards or transfers. China thrives with the dragon’s roar — but is also wary of all-mighty Quetzalcóatl and his people.
When to go: Jan. 25, from 11 a.m. to 6 p.m.
Where to go: Two locations
Barrio Chino (Chinatown), 06050, Historic Center
Cenart: Av. Río Churubusco 79, Country Club Churubusco, Coyoacán, 04210 Ciudad de México, CDMX
Cost: All these activities are free, both in Chinatown and Cenart.
Andrea Fischer [link to profile] is an editor for Mexico News Daily. She has edited and written forNational Geographic en Español andMuy Interesante México, and continues to advocate for anything that screams science. Or yoga. Or both.
As always, Puerto Vallarta plays host to some of Mexico's best vibes, parties and events. (Visit Vallarta)
With a calendar bursting at the seams with cultural celebrations, sporting events and charitable soirées, February in Puerto Vallarta is anything but dull. Whether you’re a beach-loving foodie, a sports fanatic or an art aficionado, there’s something happening every day that will tickle your fancy. Pack your sunnies and get ready for a month full of fun with these must-attend events.
Boozy language exchange at La Catrina
(Vallartacalendar.com)
If your idea of a good time includes sipping cocktails while brushing up on your Spanish skills, then this weekly event at La Catrina Cantina. Hosted by the Spanish tutor Eddie, this laid-back conversation club is the perfect way to immerse yourself in Mexican culture, meet fellow language enthusiasts and ask all those burning Spanish grammar questions — all while keeping things light and fun. Donations are welcome, and who knows? You might just walk away with a new phrase or two.
Date: Feb. 5, 6:30 to 8 p.m. Location: La Catrina Cantina, Lázaro Cárdenas 315B, Zona Romántica Cost: No cover, donations accepted
Puerto Vallarta College Challenge
(Puerto Vallarta College Challenge)
The Puerto Vallarta College Challenge is back, bringing some of the top D-I softball programs to the beaches of the Bay of Banderas. Since its debut in 2015, this tournament has grown into a major event for PV, drawing top-tier athletes and enthusiastic fans. All games take place at the Nancy Almaraz Softball Field, a.k.a El Estadio, so grab your peanuts and Cracker Jacks and watch these teams swing for the fences.
Date: Feb. 6 to 16
Location: Ecuador 1566, Lázaro Cárdenas Cost: US $100 per tournament pass, which can be purchased online until Jan. 24. Daily and tournament passes can be purchased in person in Puerto Vallarta afterwards.
Realty & Gourmet Market
(Visita Puerto Vallarta)
Whoever said real estate and restaurants don’t go hand in hand hasn’t met the Realty & Gourmet Market in Puerto Vallarta. Kicking off the first edition of this unlikely pairing, 30 exhibitions, including some of the city’s best restaurants and real estate companies, will come together along the Malecon. Guests can enjoy gourmet bites and get information on what condos and houses are available to rent or buy in town.
Date: Feb. 11 Location: Los Arcos del Malecón Amphitheater, Malecón s/n, Centro Cost: Free entry
Chalk Artist Festival
(Carlos Ibarra/Bucerias Chalk Art Walk)
Cupid’s arrow hits double the target on Valentine’s Day in Puerto Vallarta. First, wander the works of art at the Chalk Artist Festival, where the streets transform into a kaleidoscope of creativity. Talented artists from across Mexico compete for cash prizes, bringing the pavement to life with intricate, colorful designs.
Date: Feb. 14 Location: Various locations
Cost: Free entry
Por Amor al Arte
(Por Amor Al Arte)
When you’re done with the Chalk Art Festival, head over to ARTe VallARTa Museo for Por Amor al Arte, a glamorous fundraising event celebrating all things artistic. Expect an evening filled with performances, gourmet bites and the chance to take home a masterpiece of your own at the silent auction. Proceeds benefit the museum, so you can indulge your inner art critic for a good cause.
Date: Feb. 14, 6 to 10 p.m. Location: ARTe VallARTa Museo, G. Prieto 164, El Remance
Cost: Tickets start at 1500 pesos
PGA Tour – Mexico Open
Tee up for one of the most anticipated sporting events of the year: the Mexico Open at Vidanta. Set against the backdrop of the Pacific Ocean and green fairways, this PGA Tour event attracts some of the biggest names in golf. You can be a die-hard fan or just looking for an excuse to sip margaritas on the green.
Who needs Rio when you’ve got Puerto Vallarta’s Carnival? Expect three days of non-stop revelry with live music, folk dances, drag shows and DJs lighting up Downtown and the Romantic Zone. The pièce de résistance? The fabulous parade on February 22nd, winding its way from the Sheraton Buganvilias Resort down the Malecon, ending in the vibrant Romantic Zone. It’s a spectacle of color, creativity and contagious energy that you won’t want to miss.
Date: Feb. 20 to 22 Location:
Cost:
Vallarta Bird and Nature Festival & Chili Cook-Off
(Festival de Aves & Naturaleza de Vallarta)
Nature lovers and foodies unite! The Vallarta Bird and Nature Festival is a fantastic opportunity to explore the region’s incredible biodiversity through guided tours, walks and kid-friendly activities.
And if all that birdwatching works up an appetite, head to the annual Puerto Vallarta Chili Cook-Off. Sample a dizzying array of chili recipes from local restaurants and home cooks, groove to live music and sip ice-cold beer, all while supporting Toys for Tots Puerto Vallarta. It’s a win-win for your taste buds and the community.
Date: Feb. 22 Location: Various locations Cost: Various prices
Charity Bingo for Colina Spay and Neuter Clinic
(Nacho Daddy/Facebook)
Feeling lucky? Test your bingo skills for a good cause at Nacho Daddy, where Charity Bingo raises funds to provide free spay and neuter services for Puerto Vallarta’s furry friends. With a special food and drink menu, fabulous prizes and a fun-loving crowd, it’s an evening of entertainment that helps make a difference.
Date: Feb. 26 at 4 p.m. Location: Nacho Daddy, Basilio Badillo 287, Zona Romántica Cost: 300 pesos
Illumination V Dinner & Show
(Pastios de Luz)
Rounding out the month in style, Illumination V Dinner & Show is an exquisite gala benefiting Pasitos de Luz, a charity supporting children with special needs. Held at the luxurious beachside Shangri-La in Marina Vallarta, the evening promises a starry night of gourmet dining by local chefs and live performances.
Date: Feb. 27, 6 to 10 p.m. Location: Shangri-La, Av. Paseo de la Marina Sur 385, Marina Vallarta Cost: 2,200 pesos
Meagan Drillinger is a New York native who has spent the past 15 years traveling around and writing about Mexico. While she’s on the road for assignments most of the time, Puerto Vallarta is her home base. Follow her travels on Instagram at @drillinjourneys or through her blog at drillinjourneys.com
A new government scheme looks to reshape Mexico's future. Our podcast asks how it will fare. (Crisanta Espinosa Aguilar)
The unveiling of the government’s flagship new “Plan México,” an ambitious initiative to reshape the Mexican economy presents an opportunity for the country. Economist Valeria Moy explains the potential benefits and unexpected problems that could arise as a result of the plan, as well as how the think tank Mexican Institute for Competitiveness (IMCO) foresees Mexico’s economic future.
Our subscriber-exclusive podcast takes a look at the bigger picture. What areas will the government invest in? How will they overcome traditional problems that have blighted the Mexican economy for generations? What does the future of Mexico look like?
MND Perspectives: Plan México: A Critical Analysis
Join the MND Perspectives podcast as we take a look at what the future might have in store.
This podcast was produced using AI tools. All information collected and discussed in this episode was investigated, written and edited by human journalists. Compiled an IMCO article by Valeria Moy, republished by Mexico News Daily. Edited by Caitlin Cooper and Chris Havler-Barrett. Podcast produced by Chris Havler-Barrett.
Mexico's water crisis is no secret, but how is industrial water usage managed in Mexico? (Mario Jasso/Cuartoscuro)
Since 1992, water use in Mexico has been governed by the National Water Law (LAN), a framework established during the administration of President Carlos Salinas de Gortari as part of an economic liberalization program. The LAN replaced the previous system, which distinguished between allocations — granted to municipalities for public use — and concessions, issued to corporations for commercial purposes.
A major overhaul of the Mexican water regulation system at the time, the LAN streamlined the process for corporate entities to acquire water concessions, removed limits on how many concessions they could hold, and instituted a uniform payment scheme for public and private users. It also created the National Water Commission (Conagua), a decentralized branch of the Environmental Ministry (Semarnat) as a governing authority over water administration.
The 1992 National Water Law saw the creation of administrative body Conagua. (Gobierno de México)
Since its implementation, the LAN has been at the center of numerous conflicts over water access. In 2012, Article 4 of the Constitution was amended to recognize access to water and sanitation as human rights, mandating the creation of a new General Water Law to replace the LAN. Yet, more than a decade later, this legislation remains unpassed.
Mexico’s water laws are in need of reform to treat the growth in industrialization in the country. (Crisanta Espinosa Aguilar/Cuartoscuro)
In October, Morena party deputy Xóchitl Zagal Ramírez introduced a bill to establish the General Water Law. The proposal would reduce the maximum term for water concessions from 30 years to 15 years, require environmental impact studies for potential concessionaires, and allow Conagua to scale back volumes for overexploited concessions.
Some water experts, however, caution that such measures could discourage foreign investment.
Raúl Rodríguez, president of the non-profit Water Advisory Council, explained the challenges to Mexico News Daily. “Our current president wants to shorten concession terms and reduce water volumes for several industries. Despite new agreements with the business sector, this creates uncertainty for companies that need assurance of water availability for their operations,” he said.
Rodríguez suggested the government focus on incentivizing wastewater reuse rather than limiting concessions, emphasizing that such a strategy would benefit both private companies and the broader public.
Industrial contributions and challenges
Mexico’s industrial sector accounts for approximately 5% of the country’s water usage, compared to 76% for agriculture and 14% for domestic supply. Despite its smaller share, the industry is subject to stringent regulations under LAN. Companies are required to invest in water treatment technologies to comply with national and international standards, such as the United Nations’ 2030 Sustainable Development Goals.
A recent example of water efficiency in the industry is Heineken’s brewery in Chihuahua, which uses just under two liters of water to produce one liter of beer — far below the global average of four liters. Industrial parks in northern and central Mexico, which host manufacturers from aerospace to agriculture, often build on-site water treatment systems to ensure a reliable supply.
However, some regions face acute water challenges. Overexploitation of aquifers is widespread; 105 of Mexico’s 653 aquifers are severely depleted. In areas like Baja California, desalination plants have become a necessity to address water scarcity. Similarly, northern states like Tamaulipas increasingly rely on isolated water treatment systems for industrial use, bypassing centralized plants.
A report by the Mexican Association of Private Industry Parks (Ampip) underscores the importance of these measures, noting that industrial parks — primarily located in Monterrey, Tijuana, Querétaro, and San Luis Potosí — must comply with strict water recycling requirements.
Yet, challenges persist. According to the Ministry of Foreign Affairs in the Netherlands, only 1% of Mexico’s wastewater is recycled, with regional variations in treatment rates. Rodríguez emphasized that the federal government and private sector recently agreed to return more than 2 billion cubic meters of treated water for reuse in industries that do not require potable water, such as mining, metallurgy, and green irrigation.
Historical context and the National Water Plan
The current extraction of water from the aquifer exceeds natural recharge rates by 2.5 times. (Crisanta Espinosa Aguilar/Cuartoscuro)
Under the LAN, water for use in the industrial sector is allocated through concession titles that allow extraction from rivers, lakes, and groundwater. María Teresa Gutiérrez, director of Agua.org.mx, explained that Conagua assesses water availability before granting permits. “If the site is located in an overexploited aquifer, the concession is not granted,” she said.
Companies in high-water-use sectors, such as beverages and metallurgy, undergo rigorous audits to ensure compliance with recycling and reuse requirements. “The urban public service is subsidized, but industries operate differently. They must demonstrate robust water management strategies to gain approval,” Rodríguez explained.
“Once the permission is granted, companies must produce an action plan [to demonstrate their commitment to water conservation] and those that are in the soft drink and beer industry and the metallurgy sector are audited more rigorously so their plan must be more comprehensive,” he added.
As of 2025, public and private businesses have permission to extract 237 billion cubic meters of water per year, according to Conagua’s Public Registry of Water Rights.
Many industries are required to treat their excess water before it is returned to general circulation. (Graciela López/Cuartoscuro)
Conagua declined to respond to Mexico News Daily over questions about potential changes to the LAN. The agency’s federal budget for fiscal year 2025 is projected to decrease by 40%, raising concerns about its capacity to manage water resources effectively.
Critics argue the decision was politically motivated. “The company had all the permits required by LAN,” said Ramírez. However, others, such as Bernardo Villasuso, Latin America Director for Nalco Water Light, defended the move, stating, “It’s logical for the government to ensure water-intensive industries are located in areas with adequate resources.”
Duncan Wood, CEO of the Pacific Council, highlighted broader issues, including climate change, population growth, and cross-border water-sharing agreements, as contributors to water stress in northern Mexico. “Even if Constellation Brands invested US $800 million, the lack of water for farming communities threatened livelihoods,” he said.
Constellation Brands, brewers of popular beers such as Modelo, were forced to cancel their billion dollar investment in a new Mexicali site after protests from local residents. (Victor Medina/Cuartoscuro)
A study by El Colegio de la Frontera Norte found inconsistencies in water availability projections for the Mexicali aquifer, exacerbating tensions between local stakeholders and the brewery project.
Governance and the path forward
As debates over water access continue, experts agree that governance reforms are crucial. Gutiérrez emphasized the need for a new legal framework prioritizing conservation, restoration, and sustainable water use. “The sectors using the most water often wield the most influence, complicating efforts to enact change,” she said.
The recently proposed National Agreement for the Human Right to Water and Sustainability, which aims to improve water recycling and reduce corporate overuse, could be a step in the right direction. However, barriers remain, with political and economic interests slowing progress.
Originally from Texas, Nancy Moya has two degrees from New Mexico State University and the University of Texas at El Paso. With 15 years of experience in print and broadcast journalism, she’s worked with well-known outlets like Univision, The Associated Press, El Diario de El Paso, Mexico’s Norteamérica and Mundo Ejecutivo, Germany’s Deutsche Welle and the Spanish-language El Ibérico of London, among others.
Fancy a look into Mexico's frontier history? Try the Puerto Vallarta rodeo championships, coming later this month. (Visit Puerto Vallarta)
Forget football: in Mexico, and Jalisco in particular, charrería is the name of the game. Recognized as the country’s official national sport, charrería is more than just rodeo-style competitions. It’s a cultural display of horsemanship, tradition and heritage that dates back to the 16th century — and it’s coming to life in Puerto Vallarta at the end of January.
What started as a practical way to manage livestock on sprawling haciendas evolved into a highly skilled and deeply respected art form. Think intricate rope tricks, impeccably trained horses and charros decked out in artistically embroidered suits. Since 2016, it’s been listed on Unesco’s Representative List of the Intangible Cultural Heritage of Humanity.
Charrería is a traditional Mexican art, despite being better associated with the likes of John Wayne and Clint Eastwood. (Visit Puerto Vallarta)
The charros take Puerto Vallarta
Picture the Malecón buzzing with excitement as horse hooves clatter down the pavement, sombreros tip to onlookers and mariachi music fills the air. Welcome to the Maleconeada, the spirited parade that kicks off the Vallarta International Charro Championship, happening from Jan. 30 to Feb. 2 at the Lienzo Charro Miguel “Prieto” Ibarría Arena. If you’ve ever wanted to dive headfirst into the rich, leather-clad world of Mexican cowboy culture, this is the event you won’t want to miss. But beyond the pageantry and theatrics of charreria, Puerto Vallarta is deeply rooted in other cultural traditions that are integral to Mexico, from mariachi music to tequila, and the festival gives the perfect opportunity to celebrate it all.
This year’s championship promises to be just as enthralling as years past, featuring 35 of the top charro and escaramuza (female equestrian) teams from across Mexico and the United States. Among the headliners are the two-time National Champions Charros. Events include reining displays, bull riding, and the tercero de muerte (third of death) where charros expertly take down charging bulls with nothing but their lasso skills and a hefty dose of bravado.
But the events are not just about grit: elegance takes a role, too. The escaramuzas, dressed in flowing dresses that give a nod to Jalisco’s folk heritage, will wow audiences with their synchronized horseback ballet.
One of the best parts of the championship is that it’s fun for the entire family. Whether you’re a seasoned charro aficionado or a first-time spectator, the event has plenty of ways for visitors to immerse themselves in Mexico’s equestrian traditions. Expect fun crowds, food vendors serving everything from tacos al pastor to churros and lots of micheladas and tequila.
Charros and charrería still exist today, although mostly as a sport. (Cyndepaul/Wikimedia Commons)
Tickets for the events are available at the arena’s box office.
Experiencing charro culture in Jalisco
For those who want to take their newfound love for charrería beyond the stands, Puerto Vallarta — and Jalisco in general — has lots of ways to get up close to charro culture.
Ride like a charro: Just a few minutes from downtown Puerto Vallarta, Rancho El Charro offers guided horseback riding tours through the mountain trails and riverbeds. The family-owned business has been around for more than three decades and they arrange tours for everyone from beginners through experienced riders.
Visit a traditional hacienda: While Puerto Vallarta proper is known more for its fishermen than its cowboys, you can take a little road trip from the coast to visit nearby traditional haciendas. Hacienda El Carmen Hotel & Spa, located in El Carmen, Jalisco, is about three hours from Puerto Vallarta. The beautiful structure dates back to the 16th century and has been converted into a lovely boutique hotel with individually decorated rooms, flower-draped courtyards, a restaurant, and a spa. While staying at the hacienda, pop over to the Pueblo Mágico of Tequila for an opportunity to sample another pillar of Mexican culture: tequila. This year marks 50 years since the official recognition of the Tequila Dominion of Origin, and what better place to celebrate than in its birthplace?
Jalisco culture and charrería are intrinsically linked. (Visit Puerto Vallarta)
Mariachi and margaritas: Mariachi is yet another cornerstone of Jalisco culture. If you’re visiting Puerto Vallarta, make a reservation at Hacienda San Angel‘s restaurant to enjoy the weekly mariachi music. If you can’t get a reservation, you can always go for cocktails and enjoy the music, as well. You’ll find mariachi bands roaming the Malecon and the beach restaurants, too. Keep in mind that the mariachi groups that approach you on the beach will charge you for their performances.
Shop for Mexican embroidery: Local artisan shops in Puerto Vallarta can have you dressing the part. Makpalli, for example, specializes in handmade embroidery on shirts, hats and dresses. For beautiful leather, from hats and belts to boots and equestrian equipment, Art with Leather is one of the best shops in the Zona Romántica.
Puerto Vallarta’s traditions run deep, and charreria is no exception. The International Charro Championship is more than just an event; it’s a celebration of Mexico’s heritage and a chance for travelers to witness the passion and dedication that goes into this cultural event. Whether you’re here for the competitions, the colorful parade or the tequila and tacos, this is a Vallarta experience that will truly give travelers something to talk about beyond the beautiful beaches and shoreline resorts.
Meagan Drillinger is a New York native who has spent the past 15 years traveling around and writing about Mexico. While she’s on the road for assignments most of the time, Puerto Vallarta is her home base. Follow her travels on Instagram at @drillinjourneys or through her blog at drillinjourneys.com
Hearty caldillo duranguense is the signature dishes of the industrious northern state. (SECTUR)
During the leadup to the 1968 Summer Olympics held in Mexico City, states were asked to prepare tourist profiles that might be useful to the many visitors expected. One of the questions asked was: What is your state’s signature dish? Durango chose caldillo duranguense as its emblematic entry.
Although not a unanimous decision, it has proven a wise choice, as the hearty stew has stood the test of time. Over half a century later, caldillo duranguense remains Durango’s most representative culinary expression.
Beef, tomato and chile pasado are among the main ingredients of caldillo duranguense, one of Durango’s cuisine signature plates. (Sectur)
The history of caldillo duranguense
Caldillo duranguense was born, or at least began evolving into its current form, when the railroad came to Durango during the late 19th century. The dish is linked historically to the laborers who laid down the tracks that connected the Antigua Estación del Ferrocarril in Durango city, the state capital, with the rest of the country, beginning with the first train from Torreón, Coahuila in 1892.
Originally a simple potato soup, the physical demands of the work dictated the evolution of a more nourishing stew. Naturally, meat was added — originally venison, game meat beloved in Durango, but later easier-to-find beef — turning the erstwhile potato soup into a beefy stew. The tomato was another addition, giving more body to the broth. Seasonings also intensified.
As aficionados of Mexican food know, chilis can be fresh or dried. However, there’s another form native to Durango and Chihuahua known as chile pasado. For this delicacy, the chiles are roasted and sun-dried for preservative purposes but can be rehydrated before cooking. Chilaca and mirasol are the most common fresh chilis to use for this method and the resulting chile pasado is an essential ingredient to achieving the true flavor of traditional caldillo duranguense, or as it is sometimes called regionally, caldillo durangueño.
Originally a simple potato soup, the physical demands of work in the state dictated the evolution of a more nourishing stew. (Turismo Durango)
Potatoes, the one-time raison d’etre of the soup, gradually became optional, but garlic and onion, blended with beef broth and chilis, have remained mandatory.
The controversial case of tacos de alacrán in Durango’s cuisine
Despite protestations that scorpion tacos are not part of regional gastronomy, in a historical sense, scorpion tacos seem well on the way to acquiring that status— at least for tourists. Certainly, there is no shortage of scorpions in Durango, nor is there any shortage of visitors courageous enough to crunch their way through them, with Mercado Gómez Palacio in Durango city being one of the preferred spots to try the exotic specialty item.
As one might expect, the stinger is removed before the scorpion is marinated in mezcal or otherwise seasoned. The rest of the arachnid is then served on a corn tortilla with toppings like cheese, lettuce, onion, tomato, salsa and a squeeze of lime.
Try tacos de alacrán and enjoy Durango’s cuisine like a champ! (Chris Sands)
Mezcal and the spirit of Durango
Mezcal bottles with a scorpion inside are another curiosity associated with Durango, although this is not exclusive to the state. Durango ranked third in mezcal production in Mexico in 2023, albeit far behind Oaxaca, which produces over 90% of the national total and is the most notable source of the nation’s iconic spirit.
Still, Durango is one of only nine states legally allowed to make mezcal under the denominación de origen regulations and regional versions are worth trying since they’re traditionally made not with espadin — the agave species used for over 80% of all mezcals — but with maguey cenizo, a.k.a. Agave durangensis.
Cenizo thrives at high altitudes, found in abundance in Durango thanks to the mountain that make up nearly two thirds of the state. The state is also noted for its mineral-rich soils and natural springs, which along with cenizo’s lengthy maturation time — between 15 and 18 years — gives Durango mezcals a well-deserved reputation for quality.
Local specialists include Bosscal, Lágrimas de Dolores and Sacro Imperio. Noted tequila maker Clase Azul also makes mezcal, including Mezcal Durango from cenizo, joining Mezcales de Leyenda and Derrumbes among the national brands crafting regional expressions from Durango.
The cheeses that pleases: Durango edition
The Durango cuisine excels in queso añejo production. (Queso Añejo Estilo Tepehuanes/Facebook)
Durango is dairy-rich, producing about 11% of Mexico’s milk. As one might expect given this statistic, the state also specializes in cheese production, including some excellent regional specialties. For obvious reasons, queso Chihuahua is known simply as queso menonita in Durango. Like Chihuahua, Durango has Mennonite communities, too, notably in the municipalities of Nuevo Ideal and Santiago Papasquiaro.
Where Durango distinguishes itself, however, is with aged cheeses. Like maguey cenizo, the state’s queso añejo gets much of its flavor complexity from its unique maturation process. Made with goat milk, or more commonly with cow’s milk, these regional cheeses often need not months but years to reach maturity with the extra time in a controlled environment translating to a firmer, drier texture and enhanced flavors and aromas.
Potrero de Cháidez, a small rural community in the municipality of Tepehuanes, is the most famous source of Durango’s quesos añejos, with families passing down their time-honored methods from generation to generation. These cheeses are exclusively derived from cow’s milk — “leche bronca” in local parlance — and curdled via a rennet process known as “cuajo de cuerito.” A red chili paste applied to the rind following the initial aging process is another artisanal touch that works as a preservative and a unique flavor element.
The finished cheese is delicious as a standalone and is a perfect addition to any meal.
Don’t forget to try sweet mostachones
Mostachón merits attention as one of Durango’s signature sweets, although it bears noting that this originally Spanish treat means different things depending upon the locale. In its native Spain, for example, a mostachón can be either a pastry or a spongy cake.
However, during the 19th century in Mexico, it emerged in yet another form: as a marzipan-style confection made with almonds. In Durango, though, it is typically made as a baked meringue, which is to say a light and airy sweet whipped from egg whites and sugar… with a pecan or top, not an almond.
Among its many charms, Durango is also one of Mexico’s premier pecan-growing states.
Chris Sands is the Cabo San Lucas local expert for the USA Today travel website 10 Best, writer of Fodor’s Los Cabos travel guidebook and a contributor to numerous websites and publications, including Tasting Table, Marriott Bonvoy Traveler, Forbes Travel Guide, Porthole Cruise, Cabo Living and Mexico News Daily. His specialty is travel-related content and lifestyle features focused on food, wine and golf.
One of Mexico's most iconic chilis isn't Mexican at all! Dive into the story of the habanero. (Gobierno de México)
With the first bite, you immediately feel a sharp pain on your tongue and throughout your mouth. The capsaicin in the food activates receptors that send pain signals to your brain. In response, your body starts to release adrenaline and endorphins, creating a curious sensation that lies somewhere between pain and pleasure. Eating habaneros is an experience that has to be on your bucket list.
The heat level of a chili is measured using the Scoville Heat Units (SHU) scale, which quantifies the amount of capsaicin present in a pepper. For example, jalapeño chilis range from 2,500 to 8,000 SHU, making them relatively mild. In contrast, habanero chilis have a heat level ranging from 100,000 to 350,000 SHU, which is quite spicy, but still not the hottest chili in the world. That title belongs to Pepper X, which was developed in recent years and registers an astonishing heat level of 2.5 million SHU.
The habanero has the highest percentage of capsaicin of all Mexican chilis. (Unsplash)
The origins of the habanero chili
Interestingly, although the habanero chili has appellation of origin status in Yucatán, it is not originally from Mexico. This chili actually originated in the Amazon rainforest.As humans spread further across the Americas, this pepper travelled with them. The habanero’s name is itself a clue as to where the Spanish first encountered it: in Spanish, a habanero is a native of Havana, Cuba. The chili likely reached the island with Arawak speaking peoples from South America between 250 and 1000 A.D.
If anyone claims that the habanero chili is featured in Maya creation myths, don’t believe them. There are no written accounts, oral stories or even a specific Maya word for the habanero. It is likely that this chili was introduced to Mexico during the Spanish conquest. While we know that pre-Columbian cultures consumed a significant amount of chili, there is no evidence to suggest that they ate habaneros.
Why do people love habaneros so much?
If it’s so spicy, why do people eat it? One word: flavor. Chilis are not just about heat; they also provide a unique taste that enhances a dish. The flavor of the habanero is incredibly fresh and citrusy, reminiscent of a naturally spicy orange. Some people compare its taste to fruits like mango or passionfruit.
When used into salsas or stews, habaneros contribute fruity and fresh flavors, along with a hint of floral notes. If you don’t believe me, try this experiment the next time you visit a taco stand or a place that offers various salsas. Take a drop of salsa and place it on the back of your hand, then taste it.
Ripe habaneros can be orange and red, but the fruit may also be white, brown, yellow or purple. (Gobierno de México)
Pay close attention to the differences in flavor. I know the heat may cause discomfort on your tongue, but try to move past that and focus on the flavors instead. For instance, compare a green salsa made with serrano chilis to one made with habaneros. You’ll definitely notice the difference.
How can I use habaneros in my cooking?
There are many ways to incorporate habaneros into your meals, such as by pickling them, adding them to salsas, or including them in aguachiles. These methods enhance flavor without overwhelming the dish with heat. While you can eat them raw, I find that their heat can be overwhelming and unpleasent.
Let me share one of the most spectacular ways to enjoy habaneros: orange habanero jam. If you’re not a fan of oranges, you can substitute this ingredient with pineapple or mango.
2 habanero chilis (start with one if you’re unsure about the heat)
1 cup water
Instructions
Prepare the ingredients: Wash the oranges and lemon thoroughly. Peel the oranges, slicing the peel into thin strips. Only include the orange part and avoid the white pith to prevent bitterness. Remove the orange pulp, discarding any seeds and membranes. Cut the pulp into small pieces. Use gloves to chop the habaneros. Remove the seeds, and dice them finely.
Boil the peel: In a medium pot, boil the orange peel in water for 5 minutes. Drain and repeat this process two more times to reduce bitterness.
Cook the mixture: In a large pot, combine orange pulp, boiled peel, lemon juice, sugar, water and chopped habaneros. Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar.
Thicken the jam: Lower heat and let mixture simmer for 30 to 40 minutes, stirring occasionally. Mixture should thicken to a jam-like consistency. To test, place a teaspoon of the mixture on a cold plate. If it doesn’t spread, it’s ready. For a smoother texture, blend the mixture before jarring.
Jar the jam: Pour hot jam into sterilized glass jars. Seal tightly and invert jars to create a vacuum seal. Allow to cool to room temperature.
The habanero and you
This jam is ideal for entertaining. You can serve it alongside cheeses and bread for an impressive appetizer, use it as a glaze for meat, or drizzle it over roasted chicken or pork. It’s a versatile recipe with incredible flavor.
If you’re worried about the habanero’s effects on your digestive system, don’t be: chilis actually can benefit your gut health when consumed in moderation. They are rich in antioxidants, have anticancer properties, thermogenic effects, lower cholesterol, provide anti-inflammatory benefits and promote the release of endorphins.
So tell me: will you start adding adrenaline and endorphines to your life by eating more habaneros?
María Meléndez is a Mexico City food blogger and influencer.
Picasso once said, "Art is the elimination of the unnecessary," a concept that has power beyond the world of art. (Shutterstock)
In my art classes as a sophomore in college, I always struggled with the work of Picasso. A world famous artist for what? A few lines that even a child can draw? What is so special about him?
My teacher at the time, Michael Croydon, suggested I study the blue and pink periods of Picasso’s work, looking in particular at his draftsman skills before I indulge my irreverence towards his art. So I did. I learned that Picasso was already an amazing draftsman at age 13, having started his formal training at age 7 under his father and achieving mastery over line, form and medium at a very early age.
His early works were complex and detailed, but as he matured, he stripped away the superfluous, distilling his art to its most essential elements. This process of reduction, however, was far from easy. It required a deep understanding of form, color and composition, as well as the courage to break from conventional artistic norms. In fact, Picasso once famously said, “Art is the elimination of the unnecessary.” This profound statement encapsulates the essence of simplicity in art and life.
The trouble with simplicity
The difficulty of simplicity extends far beyond the realm of art. In various aspects of human life, we often find that the simplest solutions are the hardest to achieve. For me personally, 2025 is the start of really pushing this concept of simplicity in my daily life. It is not easy — in fact, I am quickly learning that simple is really, really hard.
Simplicity and work
Simplicity translates to focus at work — deciding what to do and what not do. When I was a child, I had no idea what I wanted to be when I grew up. I followed a process of elimination, thereby limiting my choices. I followed this same principle in college while picking classes, my majors, and the kind of roles I was looking for in my professional career.
Today, I realize that this clarity of thought is one of the biggest gifts in life. For the last few years, living in Mexico, I have added something to the “process of elimination” by asking: What brings me the most joy?
Acrylic and pastels, by Tamanna B. (Courtesy)
The answer is clear: I want to do cool sh*t with great people. That’s it.
Working on our product platform at Mexico News Daily allows me to do that. Once the “what” is clear, I have begun to learn to let go of the “how” it happens. In part, it is out of my strong belief that if one’s intention is pure, the universe conspires to help.
The catch, however, is that I need to find this joy in the daily process and not just wait for a “grand outcome.” This requires a totally different mindset. What I was used to doing mechanically in the past, now, I have to learn to be more present. I have had to switch my mindset to “I get to do this” instead of “I have to do this.” It’s so simple and yet, so hard for me. It is a daily practice for me personally and we work very hard to apply it to the culture of our team and what we do at Mexico News Daily.
Simplicity and the mind
To achieve clarity around my intention, I have had to declutter my mind and focus on my inner voice. This has meant not worrying about anyone else’s opinions, not comparing myself to anyone else, and not competing with anyone else. It means ignoring that little voice in my head that is looking for external validation or support.
This process is forcing me to go deeper into myself in search of becoming the best version of myself. It is a lot harder than you would think, because it starts with being truly honest regarding my life choices, my actions, my aspirations, my mistakes, my learnings, etc. However, a surprising outcome of this process has been allowing myself to let go of the past and make space for the future, while learning to live in the present.
This has been very refreshing and rewarding because it allows me to start a new day each and every day — not carrying the burden of what/who I was yesterday. The mental shift makes every day much lighter. It is teaching me compassion, and to be kinder to myself and others. I have to get better at being less judgmental of myself and others, but that is a discipline that takes time and consistency. It is progress — not perfection — that matters.
I love reading and I have read a few really great books in this past year that have helped me stay on this path to declutter my mind. To quote a recent book that deeply resonated with me: “We judge other people by their actions, not intentions — but we judge ourselves by intentions and not our actions.”
Simplicity at home
In the living environment of our home, we have embraced minimalism in things and maximalism in plants. Having a de-cluttered space is an intentional decision we made after moving to Mexico. Living here, I am forever grateful for having access to plants, flowers and sunlight.
Surprisingly, I also find that my urge to buy things to decorate our home has diminished. I am able to appreciate a beautiful piece of art or furniture in a gallery, without feeling that I need to own it. Perhaps, as I dedicate more time to painting, that creative process is supplanting my need to acquire things. In other words, I am learning to find richness in the environment around me that somehow fulfills my need to want to possess things.
Simplicity in art
I am learning how to interpret simplicity here. While I love the play of lines of a Matisse or Picasso, I also love the colors and complexity of Diego Rivera, where simplicity is an outcome of depth created though many layers and rich composition of symbolism and history. This frame of mind has prompted an evolution in my own art over the past year — in my choices of colors, forms and themes. I am playing around with using very few colors, instead using shades and tints to create a composition and focus. This is teaching me how to evoke a mood; how a piece of art can help transport the viewer instantaneously. This goes back to the process of elimination and simplicity.
Simple is hard. It requires clarity, focus and discipline. Above all, it requires awareness and courage. In my professional career, a friend of mine once offered a great analogy: “I didn’t have the time to write you a short letter so I wrote you a long one instead.” This example sums is up quite nicely the concept of essence over excess.
However, achieving this state of simplicity in all aspects of life is no easy task. It requires constant effort, self-reflection, and the courage to go against the grain of many societal norms. In my own journey, I have started asking myself: Would I do that if no one was watching? If the answer is yes, then it is the right path — no matter how difficult it may be. Like Picasso’s artistic journey, the path to a simpler, more fulfilling life is one of continuous refinement and intentional choice.
Tamanna Bembenek was born in India, studied and worked in the U.S. and now lives in Mexico with her husband, Travis. They are the co-owners of Mexico News Daily.