Retro-minimalists Mola Mx are handmaking Mexico’s future interior design classics

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January 20, 2025

Mola Mx "Maria" credenza — Minimalism, Mexican-style. Meet Mola, the team blending the traditional with the modern. (Mola)

There was a time when Mexico’s most iconic architects — Pedro Ramírez Vázquez, Ricardo Legorreta, and Ernesto Gómez Gallardo — were as known for their furniture designs as for their buildings. This overlap wasn’t accidental. The interplay between architectural spaces and the furniture within them creates an intimate connection that fosters thoughtful use of both.

Following in this tradition, architect José Miguel Márquez and Javier Gutiérrez, founded Mola Mx, a “creative workshop where we develop designer furniture that transcends time.”

Mola design Petra chairs — Mola aims to “transcend time” with their familiar, yet modern, interpretations of Mexican culture. (Mola)

Each piece from Mola Mx carries a distinctive personality, with many named after real people. “This great dream was born from the memories and experiences of architect José Miguel Márquez,” the company’s description reflects, underscoring the deeply personal nature of their creations.

When retro aesthetics meet minimalist Mexican design

By the late 1960s, optical art had surged in popularity, leaving an indelible mark on Mexican aesthetics. Nowhere was this more evident than in the bold graphics and signage of the 1968 Mexico City Olympics. Designed by Mexican architect Eduardo Terrazas and North American Lance Wyman, the visuals drew heavily from optical art and the intricate beadwork of the Wixárikas, an indigenous group renowned for their vibrant craftsmanship.

Today, Mola Mx channels this era, incorporating patterns of parallel and concentric lines reminiscent of that period. Yet, they offer a fresh, contemporary interpretation.

The María closet from Mola — Mola’s “María” closet. (Mola)

“It is the author’s design that transcends time,” the company asserts. Their creations blend rustic elements with minimalist elegance, often drawing comparisons to Japanese design for their simplicity and refinement.

Take the Marla credenza, inspired by the marimba, a traditional instrument from Chiapas. The María credenza, with its electric hues, celebrates Mexico’s lively spirit. Petra pays homage to the country’s use of palm, while the Isabel credenza captures the aesthetic essence of 1960s Mexico.

Paying tribute to Mexican heritage

Mola Mx extends its tribute to Mexican culture through special editions like the Raíces collection, inspired by talavera pottery, a craft recognized as Intangible Cultural Heritage by UNESCO. Another standout is Encarnación, introduced at Design Week Mexico, which evokes the image of a revolutionary Mexican woman. “Encarnación aims to leave a lasting message,” the company says, inviting users to make the piece part of their personal narratives.

Isabel Credenza from Mola — Each of Mola Mx’s pieces are handmade, adding a special quality to their pieces. (Mola)

In a nod to inclusivity, designer Alex Sordia reimagined some of Mola Mx’s iconic models in a series inspired by the LGBTTTIQ+ movement, adding another layer of cultural resonance to their work.

Design as a personal statement

Mola Mx operates outside the confines of mass production. Each piece is crafted on demand, a process that can take two to three months, depending on the design. This bespoke approach ensures that every item undergoes a near-artisanal process.

Customization is another hallmark of their offerings. Clients can tailor their pieces by selecting wood types, finishes, and interior configurations, with additional fees for these bespoke options. “More than just static objects, we aim to convey a personality and a history that will be passed down from generation to generation,” the founders explain.

Mola Mx succeeds in this endeavor. Their designs, though timeless, feel ever-renewing, ready to be regarded as avant-garde in any era.

Ana Paula de la Torre is a Mexican journalist and collaborator for various outlets including Milenio, Animal Político, Vice, Newsweek en Español, Televisa and Mexico News Daily.

Dessert arrives for breakfast with this rich blueberry, ricotta and lime cake

By

Deborah McCoy

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January 20, 2025

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Mexican blueberry, ricotta, and lime cake — Start your day with a slice of decadence, as our blueberry, ricotta, and lime cake recipe takes you to the heart of Mexico with every bite. (Canva)

There’s something special about doing things different and nothing shows that better than this Mexican blueberry ricotta lime cake. Mexico is known for its vast array of diverse and unique fruits, but of all of them, perhaps it is the lime that tops them all. In fact, it’s difficult to find “lemon” (as we know it) when asking for a cocktail in a Mexican restaurant. You might ask for lemon, but chances are you’ll get lime.

The predominance of lime in Mexico is due primarily to one factor. It produces one-third of the world’s lime output, reaching 2.6 million metric tons annually and since the 1950s, has been recognized as the world’s largest exporter of the fruit. Like so many other fruits and vegetables introduced to Mexico by the Spaniards, limes arrived here about 1520, when their explorers brought the seeds here from Asia and the rest is history.

Like chiles, limes are considered a staple of Mexican cuisine and life. The Key lime (Citrus aurantifolia), known as Mexican lime, and the Persian lime (Citrus latifolia) are the two varieties grown here. It’s the Key lime, however, that you’ll find in traditional cervices and margaritas because of its unique flavor.

So, let’s talk about substituting lime for lemon in our baking recipes because after all we live in Mexico, and it sounds like the appropriate thing to do. In our recipe today, I am subbing lime for lemon in the cake’s batter as well as in the glaze. Believe it or not, lime rind and juice will provide a zesty, slightly sweeter flavor than lemon because lemon is more acidic. It will also make the blueberries taste sweeter and the ricotta creamier. Lime also imparts an aromatic component, perfect when pairing with blueberries. (If you’re going to try this in your baking recipes, substitute lime for lemon 1:1, both rind and juice.) So, let’s bring dessert to breakfast with this tantalizing fresh blueberry, ricotta, and lime cake!

Mexican Blueberry, Ricotta and Lime Cake

¾ Cup (170 g) unsalted butter, room temperature (mantequilla sin sal)
- Best Mexican brands: Lala; Gloria; Alpura; Aguascalientes; Flor de Alfalfa.
1 ¼ Cups (250 g) granulated sugar (azúcar estándar)
3 eggs, room temperature (huevos)
1 tsp. vanilla extract (extracto de vainilla)
- Mexican brands noted for intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla
zest of 2 limes (limas)
3 Tbs. fresh lime juice (jugo de lima)
1 Cup (250 g) ricotta cheese (ricota)
1 ½ Cups (187 g) all-purpose flour
- Use only American flour, available online.
1½ tsp. baking powder (polvo de hornear)
½ tsp. baking soda (bicarbonato)
½ teaspoon salt (sal)
2 ½ Cups (375 g) fresh blueberries (arándanos) (or fresh blackberries [moras] or raspberries [frambuesas])

Lime Glaze:

1 Cup (120 g) powdered sugar (azúcar glas)
2 Tbs. freshly squeezed lime juice (jugo de lima)

Instructions:

Preparation:

Pre-heat oven to 175°C/347°F
Grease a 9 inch/23 cm springform pan and line the bottom with parchment paper.

Make the Cake:

Zest 2 lemons and with your fingers and massage the zest into the granulated sugar,
- creating lemon sugar.
Cream butter with lemon sugar until light and fluffy.
Mix in the eggs, one by one, then vanilla extract, lemon juice and the ricotta cheese.

Sift the flour, salt, baking powder, and baking soda together.

Fold the dry ingredients into the wet ingredients just until combined.
Fold in half of the blueberries

Next:

Pour the cake batter into the prepared pan and smooth the top with an offset spatula.
Place the remaining blueberries evenly on the top.
Bake the cake for 55-60 minutes or until an inserted toothpick comes out clean.
Cool the cake completely.

Make the Lime Glaze:

Stir together the powdered sugar and freshly squeezed lime juice. Add more juice if
- necessary to achieve the desired consistency.

Drizzle the glaze over the cake and decorate with fresh blueberries.
Serve with vanilla ice cream or homemade whipped cream.

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™ (aa-wp.com).

Prepare your skin (and yourself) for Mexico City’s brutal dry season

By

Monica Belot

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January 19, 2025

9

The Mexico City government has placed hydration points in the first quadrant of the Zócalo where passersby can stop by to have a glass of natural water, in order to avoid heat stroke or dehydration in the face of the third heat wave affecting the City. — Mexico City's dry season is havoc for the skin. Here's how to cope. (Andrea Murcia/Cuartoscuro)

The contrast hit me like a wall of air the moment I stepped off the plane. After having spent a semester teaching in New York City’s humid environment, returning to Mexico City in December felt like entering a different atmospheric realm. Over the span of 3 months, the city I had left during the rainy season had transformed into a dry climate that quickly (and visibly) began taking its toll on my body.

The perfect conditions for dryness

Mexico City from above — Altitude and pollution factors in the capital create the perfect conditions for very dry weather from November to April. (Ricky Esquivel/Pexels)

Mexico City’s dry season, spanning from November to April, is shaped by a complex interplay of natural and historical, human-caused factors. The city’s location on a high plateau surrounded by mountains creates a unique microclimate where atmospheric circulation patterns and a rain shadow effect naturally limit precipitation. The rain shadow effect occurs when a mountain range (in this case the Sierra de Guadalupe mountains) blocks rain-producing weather systems, creating a dry area on the leeward side of the mountain.

This natural tendency toward dryness has been intensified by humans since colonial times, when Spanish settlers made the questionable decision of draining the ancient lakes upon which Mexico City was built. When the Spanish arrived, they took one look at the Aztec capital Tenochtitlan, a sophisticated Venice-like city built on interconnected lakes, and thought: “Let’s get rid of this H2O.” Five centuries later, that choice has come back to haunt the city’s 22 million inhabitants. Urban development and regional deforestation have further disrupted the natural water cycle, creating increasingly arid conditions.

At an elevation of 7,350 feet, Mexico City’s high-altitude environment magnifies these dry conditions in ways that profoundly affect daily life. The thin air at this elevation holds significantly less moisture than at sea level, and when combined with the seasonal lack of rainfall, creates particularly harsh conditions between March and May. During these peak dry months, the city’s residents and visitors alike face a challenging environment where the air literally pulls moisture from their bodies, making it increasingly important to adapt and develop strategies for maintaining proper hydration.

Arid effects

Capital residents are taking cover from the sun's rays due to the first heat wave of the winter season. The Secretariat of the Environment of Mexico City (SEDEMA) predicts that five heat waves will cause up to eight ozone contingencies between March and June of this year 2024, during the season known as "dry-hot." — Make sure to keep a steady water intake as humidity in the city drops. (Graciela López/Cuartoscuro)

Within my first week back, the effects were impossible to ignore. Despite regular water intake, my skin began showing signs of dehydration. Small flakes became visible on my forehead between my brow, and — even though I was using copious amounts of chapstick — my lips were incessantly cracked and dry. Even my hair, freshly cut just a week before my return, couldn’t escape the effects. The ends quickly became dry and brittle, losing their natural shine and flexibility. The most uncomfortable symptom — and excuse the graphic detail — was the hardening of mucus in my nasal passages, and sometimes nosebleeds from the dryness.

Many residents and visitors also experience a risk of respiratory symptoms and increased sickness due to the dry weather. “Low humidity during Mexico City’s dry season can dry out the nasal and throat lining, impairing their ability to trap bacteria and increasing the risk of virus transmission.” explains OxygenAdvantage Respiratory Coach Manuel Angel Hakim. “This dry air also causes airway constriction, worsening asthma and allergies.”

A moisture mission

There are a few strategies that visitors and residents alike can use to mitigate the symptoms and protect health:

Master your hydration

Hydration is crucial, but it’s not just about drinking loads of water. Electrolytes are the secret to providing essential minerals that help your body retain and internally distribute water effectively. Without them, water ingested often passes through the body too quickly to properly hydrate. In dry, high-altitude environments like Mexico City, individuals lose both water and electrolytes through breathing and sweating, so replacing both helps maintain proper hydration better than water alone. While Americans might reach for Gatorade, Mexicans typically imbibe Electrolit — an electrolyte-enhanced drink. I personally prefer more natural alternatives like coconut water, which avoids artificial ingredients and added sugars.

The City government has placed hydration points in the first quadrant of the Zócalo where passersby can stop by to have a glass of natural water, in order to avoid heat stroke or dehydration in the face of the third heat wave affecting the City. — Sometimes water alone isn’t enough, so don’t forget your electrolites! (Andrea Murcia/Cuartoscuro)

Practice the art of nasal breathing

Switch from mouth to nose breathing — it’s not just about avoiding dry mouth. Your nose is literally designed to humidify air before it hits your lungs. Practice conscious nasal breathing throughout the day, especially during exercise or when outdoors. Think of your nose as nature’s built-in humidifier. Coach Hakim recommended practicing nasal breathing at all times, and integrating light breathing with a slow cadence as a morning practice. “What this looks like is sitting down and inhaling for 4 seconds and exhaling for 6 seconds, always through your nose, for a total of 5 minutes,” he explained. “This exercise will help you relax, keep warm and strengthen your immune system.”

Embrace the power of steam

A quick trick I like to use is to turn my shower into a sauna (or mini-spa, if you will). Close all bathroom doors and windows while taking a hot shower, creating your own personal steam room. Spend an extra five minutes breathing in the steam through your nose — it’s like a free respiratory therapy session that helps maintain moisture in the nasal passages and prevent sickness.

Bonus: While still in your steamy environment, moisturize your skin and add a hair mask to get optimal absorption. Applying moisturizer while your skin is still damp from showering also locks in hydration.

Humidify your casa

A humidifier — Investing in a good humidifier is a great idea. (Ulla Shinami en Unsplash)

Our respiratory system functions best at 40-60% humidity, but during Mexico City’s cold months, indoor humidity often drops below this range. Invest in a good humidifier for your bedroom and maintain humidity levels around 50%. Place it near your bed while you sleep, when your body naturally dehydrates. For maximum benefit, close your bedroom door to keep the moisture in. Consider getting a smaller one for your work space too if you spend long hours at a desk.

Make saline your new buddy

Keep saline nasal spray or rinses handy. These can be found at most pharmacies in the city. A quick spritz every few days helps prevent the dreaded nosebleeds and crusty buildup. For a deeper clean, use a neti pot with saline solution. If you’ve never used one before, you’re in for a weird-feeling – but oddly satisfying– treat. Just make sure to use purified water and follow the instructions carefully.

Hydration through preparation

In a city built on drained lakes, we here in CDMX are ironically trying to add moisture back into our lives. With knowledge and the right tools, you can learn to navigate the city’s arid months with grace. The best defense against dryness isn’t just hydration — it’s preparation.

Let us know what your strategies are in the comments below!

Monica Belot is a writer, researcher, strategist and adjunct professor at Parsons School of Design in New York City, where she teaches in the Strategic Design & Management Program. Splitting her time between NYC and Mexico City, where she resides with her naughty silver labrador puppy Atlas, Monica writes about topics spanning everything from the human experience to travel and design research. Follow her varied scribbles on Medium at https://medium.com/@monicabelot.

MND Perspectives: What to expect in 2025

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MND Plus

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January 19, 2025

3

Claudia Sheinbaum — New year, new president — on both sides of the border. What does that mean for Mexico in the coming months? (Presidencia/Cuartoscuro)

With January almost over, what can we expect to see in Mexico over the coming year? While predicting the future is never easy, Mexico News Daily CEO Travis Bembenek has tried his best to look at the road ahead, whether its paved with challenges or opportunities.

From Donald Trump to the future of tourism and from railroads to renewables, the MND Perspectives podcast team break down the stories that they — and Travis — think will be shaping our 2025.

MND Perspectives: What to expect in 2025

Watch this video on YouTube

Is there anything else that we should expect this year? Why not let us know in the comments!

This podcast was produced using AI tools. All information collected and discussed in this episode was investigated, written and edited by human journalists. Compiled from a Mexico News Daily article by Travis Bembenek. Edited by Rose Eglhoff. Podcast produced by Chris Havler-Barrett.

State by Plate: the sometimes dry but always delicious cuisine of Colima

By

Chris Sands

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January 19, 2025

2

A plate of ceviche — Ever wondered if pozole would taste better with deer? That's Colimense cuisine for you. (Nano Erdozain/Pexels)

One of Mexico’s smallest and least populated states, Colima still has plenty to crow about in terms of cuisine, including one of the country’s more fascinating signature dishes: pozole seco.

Of course, pozole is one of Mexico’s ancestral dishes. The origins of the pork and hominy stew date back to ancient Mesoamerica. However, since pork was a Spanish innovation, game meats like turkey, deer or rabbit are thought to have been the original protein source.

Pozole seco, one of the genius of Colima cuisine, is not served in a bowl but on a plate. — Pozole seco, a stroke of Colimense genius, is not served in a bowl but on a plate. (Visit Colima)

Over the years, three main pozole variations have arisen — rojo, blanco and verde — mimicking the colors of the Mexican flag. Some states or regions have evolved a preference for a particular favorite. Jalisco and Michoacán, for example are famed for their pozole rojo, while Guerrero is expert in pozole blanco and pozole verde.

Colima, by contrast, chose none of these variations as its favorite and instead invented its own.

The creation of pozole seco

Like many ingenious culinary creations, pozole seco was born in a happy accident. According to legend, a woman from Manzanillo left her broth sitting over coals she believed to be extinguished. They weren’t, which evaporated the broth until what little was left had a thick, sauce-like texture. This reduction seemed to especially concentrate the flavors of the corn kernels.

Dry pozole is not brothy, as in other states, but is served on a plate — Pozole seco is not brothy as in other Mexican states, so it is served on a plate. (Visit México)

Thus, pozole seco in Colima isn’t typically served in a bowl but on a plate with tostadas. The other ingredients are mostly the same: pork and hominy with the later addition of lettuce, radish, onion, oregano, dried chilies and a squeeze of lime. Colima, it bears noting, is one of the largest lime-producing states in the nation, and the city of Tecomán was long famed as the “lime capital of Mexico” due to its out-sized production.

Ceviche and tostadas in Colima

Just as you can now find pozole seco in homes and restaurants around Colima — and indeed, other pozole varieties too — you can also find regional specialties such as sopitos, tatemado and Colima-style ceviche. The latter too benefits from Colima’s freshly grown limes, not to mention its regionally caught fish.

Colima makes the most of its only 87 miles of coastline, sourcing seafood favorites such as tuna and dorado. The latter is particularly prized for ceviche, although here, too, the state’s penchant for dryness in its food is apparent.

Colimenses, or residents of Colima, have pioneered a particular type of tostada known as tostadas raspadas. — Colimenses have pioneered a particular type of tostada known as tostadas raspadas, a variation on the classic that is as dry as the state itself. (La Cocina Collimense)

Not only is fish more finely minced for ceviche in Colima than in other states but after the lime juice marinade typical with the dish, the liquid is drained for a drier texture before inevitably the ceviche is served on tostadas. This method ensures the fish is perfectly cured and optimizes flavor when served with carrots — a Colima favorite — cucumber, tomatoes and onion.

Yes, tostadas are very popular in Colima. Although the state is not the nation’s largest producer its residents again have specific preferences. To this end, Colima has pioneered what are known as tostadas raspadas, featuring a thinner, “scraped” style of fried or baked corn tortilla.

Dominga Rodríguez López and Colima’s iconic sopitos

Sopes in Mexico are small fried corn cakes thicker than tortillas used as a base for toppings. The specific style of sopitos associated with Colima is indelibly associated with Dominga Rodríguez López, better known as Minga, a woman born during the Mexican Revolution in Villa de Álvarez, the state’s second most populated city.

Minga famously learned the art of sope making from her mother, Remigia, but put her own stamp on the sopitos she sold on a corner of the town square for over half a century. The local style is her legacy and is defined by toppings such as ground beef, cabbage, onion, radish and Comala cheese, with a spicy sauce featuring árbol chilis.

Traditional drinks from Colima

Colima’s traditional drinks like tuba, tejuino and tuxca score high for alliteration. Tuba, not named for the musical instrument but from a word for fermented wine made from the sap of palm trees in Tagalog, a language native to the Philippines, dates to the famous Manila–Acapulco Galleon Trade that for over two centuries was one of the world’s first global trade routes. An estimated 75,000 Filipinos settled in Colima and elsewhere in Western Mexico because of this trade.

In Mexico, tuba is often better known as vino de cocos after the coconut palms from which the sap is sourced by tree scalers known as tuberos. Although nowadays the drink is as likely as not non-fermented and without alcohol. That version, tuba fresca, is frequently served with fresh fruit and peanuts. Tejuino, by contrast, is typically fermented but has a very low alcohol level: no more than 2 percent. It is made from corn masa, piloncillo, lime, water and salt, similar to Mexican atole.

If you like tequila and mezcal, it’s time to try tuxca. — If you enjoyed tequila and mezcal, maybe it’s time to try tuxca. (Zanate Tuxca Colimote)

Tuxca, meanwhile, is an agave distillate. It doesn’t qualify as tequila or mezcal since it is not made within the denominations of origin parameters for those spirits. Made in the vicinity of the Nevado de Colima volcano, in both Colima and neighboring Jalisco, this spirit too showcases a Filipino influence, notably in the still: what’s called the Filipino still in Mexico often uses hollowed-out tree trunks with copper as a condenser.

Tatemado, Colima style

Colima’s tatemado also owes a debt to Filipino settlers, since it was their idea to turn tuba sap into coconut vinegar for culinary purposes, of which tatemado is a particularly delicious example. Of course, the name tatemada comes from the verb tatemar and the traditional practice in Mexico of roasting ingredients to give them a smoky, charred flavor.

However, in Colima, tatemado — short for tatemado de puerco — refers to a pork dish similar to chamorro and indeed pork shank is often used along with other cuts like ribs and loin. After marinating the pork in vinegar, salt, garlic and spices like a specific variety of local Colima laurel, an adobo-style sauce featuring guajillo chili is paired with additional spices and applied to the pork cuts before cooking them low and slow for several hours.

The finished product has a bit of broth and is memorably tender, particularly when accompanied by pickled chiles, lettuce leaves, white onions and radishes.

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 perfect day in Puerto Vallarta — A guide for the quintessential 24-hour visit

By

Meagan Drillinger

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January 19, 2025

4

After the passage of the storm Lidia through Jalisco and Nayarit, only one person was reported dead and material damage to houses and roads. In Puerto Vallarta there were only fallen trees and superficial damage to buildings. In the morning people began to remove the debris, there were no injuries. Tourist activity resumed early in the morning. — One day in Puerto Vallarta barely scratches the surface, but it's more than enough to leave you enchanted. (Agencia Perspectiva/Cuartoscuro)

Puerto Vallarta has so much going for it — golden beaches, jungle-clad mountains, a thriving art scene and some of the best food in Mexico. It’s a destination that begs for days, if not weeks, of exploration. But let’s say you’re on a whirlwind trip to a smaller coastal town nearby (Sayulita or San Pancho, perhaps?) and you only have one day in PV. Don’t fret! This guide will help you pack the perfect Puerto Vallarta experience into 24 hours, leaving you sun-kissed, well-fed and maybe even a little in love with this seaside city.

Morning: Zona Romántica and the Malecón

Cobblestone streets and colorful façades come alive in PV's Malecón. — Cobblestone streets and colorful façades come alive in PV’s Malecón. (Visit Puerto Vallarta)

Start your day in the Zona Romántica, Vallarta’s picturesque old quarter, where cobblestone streets and colorful facades come alive in the cool, quiet hours of the morning. This is when the city feels its most intimate. Wander the bougainvillea-draped alleys, watch shopkeepers set up for the day and soak in the relaxed vibe.

Fuel up with coffee and a breakfast sandwich from Crema Vallarta, a hip little café that serves up rich lattes and perfectly toasted bites. Trust me, their breakfast sandwich is the stuff of morning dreams. Take your coffee to go and make your way to the Los Muertos Pier. The views of Banderas Bay are lovely, and you’ll see fishermen zipping in and out with the day’s catch. It’s a quintessential Puerto Vallarta moment — fishing boats dancing on the waves with the Sierra Madre mountains as their backdrop.

From the pier, take a leisurely stroll along the Malecón, PV’s iconic boardwalk. This pedestrian promenade is lined with whimsical sculptures, street performers and some of the city’s best people-watching. Snap a photo with the quirky Caballito de Mar (the seahorse statue) or just let yourself be charmed by the art and slow-to-wake atmosphere.

Midday: Centro and the Cerro de la Cruz

Puerto Vallarta’s Centro is a great spot for lunch. (We Love PV)

Once you’ve ambled your way to Centro, make a beeline for the Church of Our Lady of Guadalupe. This stunning landmark, with its intricate crown-topped spire, is the heart and soul of Vallarta. Inside, the serene atmosphere offers a moment of quiet reflection, while outside, the Plaza de Armas starts humming with life. If you’re feeling a bit nostalgic (or just love a good Instagram moment), grab a picture in front of the iconic Puerto Vallarta sign.

Now it’s time to get your heart rate up — literally. Make the climb to the Cerro de la Cruz Mirador, one of the city’s best-kept secrets. The steep trek up winding streets and stairs is worth it for the panoramic views that await. From the top, you’ll see the sparkling bay, the city’s red-tile rooftops, and the lush, jungly mountains that hug Vallarta. Pro tip: Bring water and your camera — you’ll need both.

Afternoon: beach bliss at Mango’s Beach Club

By now, you’ve earned some serious beach time. Head over to Mango’s Beach Club, a laid-back spot where you can kick back on a lounger, listen to the waves, and let the sun do its thing. Order the fish skewers and pair them with a refreshing mango daiquiri (because when in Puerto Vallarta, right?). This is the kind of place where time seems to pause — your only job is to sip, snack, and soak up the sun.

Sunset: cocktails at El Solar

As the afternoon drifts into evening, walk a few steps down the beach to El Solar, a beloved beach bar where locals and in-the-know expats mingle. The vibe is effortlessly cool, the drinks are cold, and the sunsets are pure magic. Grab a cerveza or a cocktail, claim a seat in the sand, and watch as the sun dips below the horizon, painting the sky in shades of orange and pink. It’s the kind of moment that makes you wonder why you don’t live here year-round.

Evening: Dinner in Versalles

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A post shared by NUMŌH (@numoh.rest)

For dinner, head to Versalles, Puerto Vallarta’s buzzy foodie neighborhood that’s having a well-deserved moment. This area is a treasure trove of innovative eateries and Numoh is the crown jewel. Expect a menu that’s both inventive and rooted in tradition, with dishes that highlight the best local ingredients. Think plump juicy shrimp served zarandeado style with a side of homemade tortillas, or huitlacoche croquettes served with truffled corn and baba ganoush.

One day in Puerto Vallarta is enough to fall in love

Sure, one day in Puerto Vallarta barely scratches the surface, but it’s just enough to leave you enchanted. From the cobblestone charm of Zona Romántica to the sweeping views at the Cerro de la Cruz, the art-filled Malecon, and the unforgettable flavors of Versalles, this itinerary gives you a little bit of everything that makes PV special.

And as you leave, sunburnt and smiling, you might just start planning your return—because one day is enough to fall for Puerto Vallarta, but never enough to truly say goodbye.

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

Taste of Mexico: Cochinita Pibil

By

María Meléndez

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January 18, 2025

1

Cochinita Pibil — A Maya declaration of love and an extremely controversial opinion await us on our culinary tour of Mexico this week. (Canva)

Friends, this article is a trap. I’m writing it in hopes that someone will call me crazy and invite me to Yucatán to prove my statement wrong: The best cochinita pibil in the world is in Mexico City.

In La Roma, Mexico City, my friend El Tigre partnered with a great friend to open a mezcalería called Escándalo, which exclusively offers high-quality mezcal. It’s not intended to be a wild spot, but rather a place where you can learn about the sacred drink, as we’ve discussed before.

El Tigre is a bon vivant and a sybarite who not only enjoys fine spirits but also loves good food. With this in mind, he came up with an exceptionally simple yet extraordinary menu. This menu features only tacos and panuchos filled with cochinita pibil. For vegetarians, there are tacos and panuchos with mushrooms. With the combination of Yucatecan cochinita and Oaxacan mezcal, it’s puzzling why Escándalo hasn’t been named the official “Embassy of Southeastern Mexico.”

I promise I’m not exaggerating — it’s the most delicious cochinita pibil I’ve ever tasted in all of Mexico. Maybe it’s the influence of the mezcal or the music, but it truly tastes just as good cochinita should.

What is cochinita pibil?

Cochinita pibil is pork that is slow-cooked in a marinade of achiote and sour orange juice, or vinegar, along with regional spices.

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Une publication partagée par Mexico News Daily (@mexiconewsdaily)

Achiote, the red gold of the Mayas

Achiote is a seed that originates from a tree of the same name and is widely used in Mexican cuisine. It boasts an intense red color, which is why the Mayas utilized it as a dye for textiles, murals, food, and ceremonial drinks. Additionally, they revered its supposed medicinal properties, believing it to be healing, antioxidant, anti-inflammatory, antiseptic and antibacterial.

Achiote held sacred significance in Maya culture; it was used in religious ceremonies and as offerings because it symbolized blood and vitality.

In cooking, the seeds are soaked to create a paste that has an earthy flavor, slightly spicy and somewhat sweet. You may have encountered this vibrant red color and flavor in dishes like tacos al pastor, which derive their characteristic taste from achiote.

Achiote seeds — not what you expected, right? (Gobierno de México)

Back to the pibil

In Maya culture, “pib” refers to the technique of cooking underground — similar to a barbecue — using underground ovens. The Mayans traditionally used this method to cook birds and deer. When the Spanish introduced pigs to the region, the Mayans quickly embraced this new animal and saw his potential. They marinated the pork in achiote, wrapped it in banana leaves, and placed it in the pib.

After about three hours of cooking in the pib, the pork emerges perfectly cooked — juicy and infused with the flavors of achiote, orange, and the meat itself. Since this cooking method was labor-intensive, preparing a pibil for someone is the ultimate declaration of love.

3 ways to enjoy Mexico’s best cochinita pibil:

Visit Yucatán and immerse yourself in a cochinita tour. I recommend venturing outside Mérida to find the best traditional cochinita, prepared in a traditional pib.
Come to Mexico City and sample the tacos and panuchos at Escándalo. While you’re there, visit the mezcal bar, ask them to explain their selection, and enjoy the music (maybe tell them I sent you).
If you have three hours and can’t travel to Yucatán or Mexico City right now, here’s a traditional cochinita recipe, so you can finally declare your love to that special someone.

1 kg of pork (preferably leg or loin)
100 g of achiote paste
1 cup of sour orange juice (can be substituted with white vinegar)
2 garlic cloves
1 tablespoon of oregano
Salt, to taste
Banana leaves (optional, for an authentic touch)

Instructions:

In a bowl, combine the achiote paste with orange juice, minced garlic, oregano, and salt.
Coat the pork with this mixture and marinate it in the refrigerator for at least 8 hours, preferably overnight.
If you’re using banana leaves, rinse and soften them by passing them over a flame. Then, wrap the marinated pork in the leaves.
Preheat your oven to 160°C (320°F) and cook the wrapped pork for 3 to 4 hours, or until the meat is tender and easily falls apart. If you don’t have access to an underground oven, please avoid digging a hole in your yard.
Once cooked, shred the meat and serve it with warm tortillas, pickled red onions, and a touch of habanero chili.

Did I persuade you? Is someone taking me to Yucatán to taste the best cochinita in all Mexico? Have you already tasted the cochinita at Escándalo? Am I crazy for thinking about the cochinita of Escándalo?

As always, feel free to let me know in the comments!

María Meléndez is a Mexico City food blogger and influencer.

Are foreigners still moving to Mexico? Our CEO interviews immigration expert Sonia Diaz

By

Travis Bembenek

-

January 18, 2025

40

American,Passport,With,Visa,Application,Documents,,Black,Pan,And,Computer — In 2025, who are the people moving to Mexico and why? Immigration expert Sonia Diaz has the answers. (Shutterstock)

I recently had the opportunity to sit down with Sony Diaz, who owns one of the largest expat immigration service companies in Mexico. Sony and her team help foreigners with their Mexican residency and other immigration-related services. Below are the highlights of our fascinating discussion.

Travis: Let’s jump right in. Are foreigners still moving to Mexico? Or was that just a short-term Covid phenomenon?

Sony: Right now I am the busiest I have ever been. I have clients that have already booked appointments out to April. I have never seen this level of activity before. The number of people requesting to become residents is double what we were seeing five years ago.

Where is all of the interest from? Is it mostly Americans?

Americans make up nearly 80% of our business, with Canadians making up another 15% and people from other countries representing the remaining 5%.

Who is coming? Is it mostly retirees?

Before the pandemic, the vast majority of those looking for my services were retirees or soon to be retirees. Since the pandemic, and more recently, it is a much more diverse mix of people: families, working professionals, digital nomads, retirees, soon-to-be-retired couples, etc. In just the past few months I have worked with people in their 20s and people in their 80s.

What about the motivations of the people that you are seeing? What are they? Are they different than before?

Great weather and a good cost of living have always been key drivers. That being said, I am hearing people — especially younger people — talking more and more about a connection to the Mexican way of life. Community, culture, family, pace of life and quality of life are all increasingly being mentioned. Obviously the ability of many people to work remote now is helping as well. A smaller but quickly growing percentage of people cite “political reasons” as a key motivator.

A portrait of Sonia Diaz — Sonia Diaz is the owner of one of Mexico’s largest expat immigration services companies. (Sonia Diaz)

Where are you seeing the most demand and/or changes in demand for residency?

Ajijic/Lake Chapala, Puerto Vallarta, Los Cabos and San Miguel de Allende have always been popular locations. I am seeing significant increases in people looking to live in the towns north of Puerto Vallarta, San Miguel de Allende, Mérida, Los Cabos and the Riviera Maya area. Mexico City is booming with new arrivals like never seen before. It is especially popular for those who are younger.

Have you had any unique or surprising requests recently?

Just recently I was asked by an overseas agency to submit a proposal to help 1,000 Chinese citizens with their residency permits in Mexico. I have not yet heard a confirmation back from the agency yet. I also had a separate request to help a family with 10 children!

Is it becoming more difficult for foreigners to become a Mexican resident?

The rules are the same, but the financial requirements have increased. They historically have tracked the increases in minimum wage and as a result the requirements have doubled in the past four years. Based on what President Sheinbaum has recently said, they will double again in the next six years due to further planned increases in the minimum wage.

The offices of the INM in Mexico City — The National Migration Institute (INM) financial requirements for residency have increased and will continue to do so, Sonia Diaz says. (Daniel Augusto/Cuartoscuro).

What do you say to people if they ask you about the topic of safety in Mexico?

I am very upfront and honest with them. I don’t hide the fact that Mexico likely has higher crime rates than where they are from, but also explain that crime against foreigners is extremely low. When they ask me if it is safe to wear nice clothes, expensive jewelry, designer handbags, or have a nice car in Mexico, I tell them that many Mexicans have nice things too! The key is to be smart about the risks and take the necessary precautions, as you would do anywhere in the world.

Tell us a little bit about your operation.

My husband (who is Canadian), myself (Mexican), my daughter and several back office people make up our team. We provide immigration support for foreigners across the country from our offices in San Miguel de Allende, Puerto Vallarta and Nayarit. Between those offices, we provide immigration support for nearly 1,600 people per year. In addition, we also help people once they are here with things like getting a driver’s license, an RFC tax identification and insurance questions. We have had this business for over 13 years.

And tell us a little about you.

I was born in Mexico City to a very working-class family. My father was a waiter for most of his life and provided for me, my mother and my four siblings, who all lived in a small two-bedroom place in the city. It was a simple life, but we were happy. I went on to study human resources and years later ended up in this business. I love to help people through what is such an important decision in their life. Most weekdays I start at 5 a.m. and end at 8p.m. — long days, but very satisfying work.

An award for Sonia Diaz reading "Mujer Lider" — Sonia received the award “Mujer Líder” in 2023, in recognition of her leadership achievements. (Sonia Diaz)

In 2023, Sony received the award Mujer Líder 2023. And this past summer, Sony was recognized with the award Galardón Forjadores de México, a nationwide award given by the government to people who provide exceptional service to the country. She is the first woman from the state of Guanajuato to win the award. Congrats to Sony and her team for the great work that they do and the important service that they provide to the expat community in Mexico.

I will check in again soon with Sony to cover some of the most frequently asked questions she receives from foreigners.

You can find more information about Sony on her website and Facebook page, or reach her by email at [email protected].

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

The pearls of La Paz — the gems that defined Baja California Sur’s capital

By

Chris Sands

-

January 17, 2025

4

The pearl industry was the pride of La Paz for over 400 years, a history still honored today. (Carlos Valenzuela/Wikimedia Commons - CC BY-SA 4.0)

La Paz has been associated with pearls for all 492 years of its recorded history. Rumors of gold and pearls inspired Hernán Cortés to send repeated expeditions to explore the destination in what was then known simply as California. No gold awaited but pearl beds filled with the region’s twin treasures — madre perla (Pinctada mazatlanica) and concha nácar (Pteria sterna) — certainly did.

The only question was who would profit? Expeditions led by mutineer Fortún Ximénez and Cortés were unsuccessful. The former arrived in 1533, and the latter in 1535. But Cortés’ attempts at a settlement foundered in under a year, as did the effort mounted by Sebastián Vizcaíno in 1596. It wasn’t until 1740 that anyone got rich from the pearl trade, and then only by a stroke of enormous good luck farther up the coast in Mulegé.

The birth of a legend

Isla Espíritu Santo (seen here to the right of Isla Partida) was the headquarters of La Paz’s Compañia Creadora de Concha y Perla. (Shawn/Wikimedia Commons)

The first rich man in California was a soldier named Manuel de Ocio. After a chubasco unexpectedly threw pearl shells onto the beach in Mulegé, Indigenous inhabitants (likely Cochimí) traded the knowledge to Ocio, stationed at a presidio nearby. Ocio harvested 400 pounds of pearls in the years afterwards, retiring from the proceeds to become a miner and rancher, later helping to fund the expedition to settle the modern state of California.

In La Paz, small boats arrived annually between May and September to hunt for pearls. But due to the primitive diving conditions — Indigenous divers dove nude with only a stick to pry open shells and fight off the occasional shark — there was little profit in this trade for most.

The golden age of pearls in La Paz

It wasn’t until after the invention of the modern diving suit and helmet in 1874 that riches began to be reaped by local pearlers, despite side effects of the suit like partial deafness, rheumatism and even paralysis. This was the era during which the enormous pearl dubbed “the Great Lemon” was found in La Paz and became part of the English crown jewels, joining the 400-grain pearl that’s part of the Spanish crown jewels to burnish the city’s pearling reputation. By 1903, The New York Times would write that La Paz furnished the “finest jewels of this kind found anywhere in the world.”

The invention of the diving suit in 1874 revolutionized pearl diving in La Paz. (Nancy Ellis/Wikimedia Commons)

Gastón Vives was the most dedicated of the pearlers during this golden age. After years of studying local tide and current conditions and experimenting with prototypes for protecting nascent pearls until they reached maturity, he determined that the uninhabited offshore island Espíritu Santo was the ideal place to base his operations. The island’s concession belonged to acclaimed pearler Don Antonio Ruffo. But Vives sold him on his innovative ideas and in 1903 they founded Compañia Creadora de Concha y Perla (CCCP), the company that would revolutionize the pearling industry.

At the height of its operations, the CCCP was harvesting between 200 and 500 high-quality pearls each year, and turning out some 10 million oyster shells per year for the nacre trade. A staggering 10% of the local population was working in Espíritu Santo at its peak and Vives doubled as the mayor of La Paz. However, after a revolution of a different sort rocked Mexico in 1910, Vives, a Díaz supporter, was ultimately forced into exile and a bitter rival, pearler Miguel Cornejo, destroyed his beloved pearl beds.

The end of one era and the start of another

The pearl beds of La Paz were famed for producing gems of exceptional color and clarity. (Hannes Grobe/AWI/Wikimedia Commons)

To make matters worse, all the traditional pearl beds began dying in the 1930s, likely because the opening of the Hoover Dam on the Colorado River in 1936 caused changes in the salinity content of the Sea of Cortés. By 1940, the pearl oyster fishery was officially closed. Deprived of its trademark gem, the leading lights of La Paz decided to create another, and in 1940, the first modern hotel in Baja California Sur opened overlooking the malecón. Its name? Hotel Perla, of course.

It’s not an exaggeration to say Hotel Perla was a communal creation. Many of the city’s most prominent people, including top pearling families, bought shares in the fledgling enterprise. No, the name wasn’t entirely original. Ruffo had opened a long-running department store called La Perla de La Paz where the first bottles of a local liqueur, Damiana, were sold in the 1860s. However, as the age of tourism arrived in the early 1950s, and new hotels like Hotel Los Cocos and Luis Cóppola’s Hotel Los Arcos opened, the Hotel Perla emerged as the landmark that seemed to embody the history of La Paz while pointing toward its future.

The rebirth of a legend

The Hotel Perla in 1957. (Howard E. Gulick/Baja California Collection/University of California San Diego)

For over 80 years the Hotel Perla and its onsite nightclub were the place to be and be seen in La Paz. It appeared this history was in jeopardy when ownership changed in 2020. But no, despite a massive US $10 million makeover currently underway, Hotel Perla will continue to represent La Paz’s rich and colorful legacy, albeit now under the imprimatur of Hilton’s Tapestry Collection.

The boutique 90-room Perla La Paz, Tapestry Collection By Hilton will open its doors in November 2025 with a colorful pink exterior and pink and green tinted decor, warm wood accents, and classical deco-style touches like checkered tiles. Lest one thinks it has forgotten its pearling roots, the second-level lounge El Mechudo should dispel any doubts.

Named after one of the most legendary stories of La Paz, El Mechudo was a diver who took one dive too many, not for a tribute to the Virgin of Guadalupe, as was customary at the end of a day, but out of greed. He found an enormous pearl, the so-called “Devil’s Pearl” after a boast he had made mocking the Virgin. But he never made it back to the surface. His hair and beard are said to have kept growing after his death and he can still be seen floating in the current somewhere in the Sea of Cortés.

So the city’s shiniest new (yet historically old) pearl will help to keep the city’s pearling culture alive. Rates for the historic lodging will start at US $269 a night for standard rooms, and $326 for doubles, with suites fetching $533 and up.

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.

No storage? No problem: here’s how to fix your lack of cupboards

By

Sarah DeVries

-

January 17, 2025

6

A woman organizing her stuff in a messy room — Storage in Mexico: An unexpected challenge. (Andrea Piacquadio/Pexels)

There are many awesome things about living in this country. You can walk to lots of places. You can interact with all kinds of people, basically whenever you want. You can get really good, fresh food for non-Whole Foods prices. The list goes on! Storage space, unfortunately, is not Mexico’s fuerte.

At least not for the masses.

A confused woman in her appartment — The lack of integrated storage options in most Mexican homes can be enough to send you up the wall. (Pixabay/Pexels)

If you rent a typical house or apartment, you should celebrate if you’ve got closets in all the bedrooms. Though they may seem like a basic thing to have, you’d be surprised at how many homes simply do not include them. Other dwellings may have closet spaces, but no doors to cover them, which in my opinion is a grave sin. It’s nothing a college dorm-looking curtain can’t fix, I suppose.

Mosey on over to the bathroom, and the only surface you’re liable to find is the sink itself and the top of the toilet. Do you want a place to put your make-up and towels? No.

Take a peak into the kitchen, and it might look even more bare. While some newer homes will include a “cocina integral” — basically, cabinets and counter space — most older homes will simply feature a room with a sink and a little table or counter space if you’re lucky. You’re going to have to pay handsomely if you want a pantry, and might not ever find a place with a hall closet. No wonder so many people keep their pots and pans inside of the oven.

On the one hand, the lack of storage space in Mexico forces us to think about the possessions we really, truly need. Perhaps we don’t need two sets of dishes or three jumbo packs of toilet paper. Maybe one towel per person is enough.

An apartment under renovation — A “cocina integral” might sound like a luxury to some apartment-renters in Mexico. (Rene Terp/Pexels)

On the other hand, sometimes you just don’t want your place looking junky. What to do?

How to fix your storage issues in Mexico

Have less stuff

This is obvious. But again, it’s an easy way to “solve” a lack of places to put it all. If you’re looking around and realizing that your possessions are spilling all over the place, it might be time to take a page from Marie Kondo and make sure that the things in your space are the things you actually want in your space. If they’re not, perhaps it’s time to say goodbye!

Shelves, shelves and more shelves!

A rustic room with nice shelves — In most cases, shelves do the trick. (Karl Solano/Pexels)

I love shelves. Shelves are the best. I want to marry shelves.

In general, the idea is to use your wall space. Kitchen? Shelves for your dishes and food, and find a place to hang your pots and pans. If there are no cabinets on the bottom, tables with at least two tiers. Bathroom? Larger shelves higher up for your towels — above the toilet is a good spot — smaller ones closer to sink level for your toiletries. Just make sure they’re not in a spot where you’re liable to bump into them with your face. For wet towels in both places, command hooks look great, and nails will do in a pinch!

Baskets

What do you put on those shelves to keep them from looking junky? Baskets! Pretty, rustic woven ones can be found at the market, as can simple bookshelves that you can paint and varnish (or not). Fancier expensive ones can be found at higher-end stores.

Actual storage furniture, like in the “olden days”

Think china cabinets. Stand-alone wardrobes. Dresser drawers. Dining room bars with drawers underneath for the drinks and glasses. How did we build homes before the invention of the spread-out ranch-style model? Think about the furniture pieces you’d find in a historical home, and find their modern versions.

Cheaper versions of storage units

If you’re in a pinch, you can get wooden crates, the kind they sell mangos in, at the market. Mexico’s plethora of Chinese stores and even grocery stores offer plenty of plastic and metal-looking stand-alone cabinets and drawers. If you need something cheap and temporary, there are options!

What else would you all add to this, my experienced Mexico-dwellers?

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