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
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.
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, 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.
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 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, istypically 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 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 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. (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.
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
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.
The most mysterious and enticing part of Mayan cuisine: cochinita pibil. (Adri Valls/Unsplash)
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.
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.
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.
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 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.
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 soniamexico@outlook.com.
Travis Bembenek is the CEO ofMexico News Daily and has been living, working or playing in Mexico for nearly 30 years.
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.
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.
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.
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!
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?
The plan was a major focus of the president’s mañanera, but Sheinbaum responded to questions on other issues including the decade-old Ayotzinapa case.
Speaking in a city that is home to some of Mexico’s most popular beaches, the president also declared that the nation’s beaches are not private but rather belong to the people.
Resolving Ayotzinapapa case remains a government priority, Sheinbaum says
Sheinbaum told reporters that a “new team” is reviewing the Ayotzinapa case — the abduction and presumed murder of 43 Ayotzinapa Rural Teachers College students in Guerrero in September 2014.
“… It’s good that there is a new team reviewing the case again,” Sheinbaum said.
Parents of the 43 missing Ayotzinapa students continue to advocate for the resolution of the case. (Graciela López/Cuartoscuro)
Just two days after he was sworn in as president in December 2018, Andrés Manuel López Obrador signed a decree to create a super commission to conduct a new investigation into the case. He pledged to get to the bottom of the case and hold those responsible to account. But no one has yet been convicted of the crime and the remains of the vast majority of the students haven’t been found.
“We’re going to continue working,” she said. “This case will continue to be one of our priorities.”
‘The beaches belong to the people’
After Deputy Tourism Minister Sebastián Ramírez Mendoza noted that the government will “rehabilitate” entrances to beaches in Acapulco this year, Sheinbaum highlighted that “the beaches belong to the people.”
Citizens must have access to them, she said, stressing that “beaches are not private.”
Mexico News Daily reported at the time that fines can be issued if fences, barriers or buildings prevent entry to a beach or if property owners, hotel security staff or other hotel personnel block access when there is not an alternative public path.
The government will ‘rehabilitate’ beach access points in Acapulco, Sheinbaum’s deputy tourism minister promised. (File photo)
Sheinbaum noted that she was recently in coastal Nayarit and easy public access to beaches “was one of the demands” of the people she spoke to there.
“There has to be access to the beaches,” she said.
‘Los Chapitos’ and ‘La Mayiza’ have both been weakened, says security minister
A reporter asked Security Minister Omar García Harfuch about the extent to which the federal government has been able to weaken the Sinaloa Cartel since taking office at the start of October.
“More than anything else the criminal cells that generate the most violence have been weakened,” García Harfuch said.
The reporter sought to clarify whether the security minister was saying that the “Los Chapitos” and “La Mayiza” (or “Los Mayos”) factions of the Sinaloa Cartel had been weakened.
“Yes, of course,” García Harfuch said.
Security Minister Omar García Harfuch gave an update on the conflict in Sinaloa. (Presidencia)
A long-running dispute between “Los Chapitos” and “La Mayiza” escalated after the arrest in the United States of Ismael “El Mayo” Zambada last July. Zambada alleges he was kidnapped by Joaquín Guzmán López — one of the leaders of “Los Chapitos” — and forced onto a U.S.-bound plane before his arrest at an airport in New Mexico.
The war between the rival Sinaloa Cartel factions has claimed hundreds of lives in recent months.
García Harfuch said that “almost 50 priority targets” have been arrested in Sinaloa since Oct. 1 and 400 vehicles and over 600 firearms have been seized.
“The number of homicides at the beginning [of this term of government] is not the same as the number now. There have been days in Sinaloa with zero homicides. … Unfortunately there were five yesterday, but the day before yesterday there was only one,” he said.
“… Progress has definitely been made, but … we’re going to continue advancing with the strengthening of the security strategy,” García Harfuch said.
By Mexico News Daily chief staff writer Peter Davies (peter.davies@mexiconewsdaily.com)
"Phygital" games feature a combination of real-life and online sports competitions. (Games of the Future/Facebook)
The Games of the Future — a competition that combines traditional sports with e-sports played on a computer — have touched down in greater Mexico City for a three-day run.
From Friday through Sunday, professionals and amateurs will be competing in phygital soccer, phygital basketball, dance simulation and tactical combat at Soccer City, a sports complex in the municipality of Tlalnepantla in México state.
Both teams and individuals will be seeking to qualify for the second edition of the Games of the Future, to be held in November in the United Arab Emirates.
Last year, the event made its debut in Kazan, Russia with more than 310 teams from 116 countries, according to Games of the Future CEO Igor Stolyarov. The two-week competition drew 3.2 billion views online, according to the sports website Inside the Games.
“Young people, who were our target audience, enjoyed the format, and we also received positive feedback from around the world,” Stolyarov said last year, when the prize pool totaled US $10 million and the opening ceremony was attended by Russian President Vladimir Putin and leaders from Belarus, Kazakhstan, Tajikistan, Uzbekistan and Kyrgyzstan.
Phygital Games México will feature at least four categories out of the 21 that were contested in Russia. “Phygital” is a mashup of “physical” and “digital,” and the main objective is scoring the most points in the two formats.
A poster advertises the inaugural edition of Phygital Games México. (Phygital Games México)
“Get hyped for the ultimate mash-up of physical skills and digital thrills as the world’s best athletes and gamers collide in what’s shaping up to be an epic, futuristic showdown,” the Games of the Future writes on its website.
In Mexico City, the marquee sport will be phygital soccer, which starts with two three-minute halves of EA Sports video soccer on PlayStation 5; after that, there will be a physical 5-on-5 soccer match lasting 10 minutes.
Two players with experience in Mexico’s top professional league, Liga MX, are expected to be part of the Mexican team, which goes by the nickname Quetzales: Jorge “Burrito” Hernández, 35, and Edy Brambila, 39. Two other Liga MX veterans, Melvin Brown, 45, and Joahan Rodríguez, 49, are slated to be coaches.
Last year in Russia, the Quetzales squad placed third in phygital football behind the Peñarol team from Uruguay and the Lokomotiv squad from Moscow.
Another competition in Mexico City is phygital basketball. It includes a game to 19 points on the NBA 2K video game, and then a 2-on-2 IRL game until 39 points (IRL stands for “in real life”).
The dance competition includes following steps in the arcade video game Just Dance; and tactical combat includes teams facing off in the video game Counter-Strike 2 followed by a physical game of laser tag in which teams seek to defuse a virtual bomb.
Last year’s Games of the Future in Russia also included popular e-sports titles such as Dota 2 and World of Tanks, alongside physical sports such as skateboarding, martial arts and cycling. Drone racing and robot battles were also part of the mix, although phygital soccer and phygital basketball received the bulk of last year’s prize money: US $1.25 million each.
In Mexico City, 250 competitors from throughout the country (and beyond) are expected to participate, and organizers think 2,000 or so spectators will attend. The competitions will be held from 10 a.m. to 10 p.m. each day, with finals slated to begin at 6 p.m. Sunday.
The festival is expected to position Mexico as an emerging leader in phygital sports.
In recent years, Russia has taken the reins, showing a high level of interest and investment in both e-sports and phygital sports.
The overwhelming majority of residents told pollsters that living in Mexico City brings joy to their lives. (Juan Luis Alejos/Unsplash)
Mexico City is one of the 10 best cities in the world, according to a survey conducted by Time Out magazine.
Coming in at No. 7 and beating cities like Shanghai (No. 9) Barcelona (No. 17), Paris (No. 19) and Dubai (No. Dubai), Mexico’s capital made it in the list due to its wide cultural and entertainment offerings.
“No matter the neighbourhood you’re in, there’s something in the air that makes everyone feel at home in Mexico City,” the magazine said.
The capital also ranked as one of the top five happiest cities worldwide — a whopping 96% of locals said that “their city makes them happy,” with an equal percentage saying that “they find joy” in the everyday experiences that the city offers.
“There’s always something to do here,” Time Out said, praising the city’s high-profile events like the Formula 1 and Day of the Dead. “All year round is a celebration in CDMX,” it said.
Time Out described Mexico City as a “chaotic metropolis” filled with history, art, culture and incredible street food. (Marie Volkert/Unsplash)
Every year, the magazine surveys thousands of locals about life in their hometowns. This year, more than 18,500 people shared their opinions on everything from food, nightlife and culture to affordability, happiness and the overall city vibe.
“Livability was a key factor in our ranking this year,” the magazine said. “But a great city to live in is, naturally, a great city to visit.”
The ranking is also based on the opinion of Time Out’s global network of city experts, who shared which cities they consider to be the most exciting right now.
“Mexico City is a thriller, a chaotic metropolis of history, culture, art, and all the rest, with some of the best street food imaginable seemingly waiting on every corner,” the magazine wrote in an earlier article published September 2024.
Home to some of the World’s 50 Best Restaurants, the best bar of North America (Handshake Speakeasy), and Mexico’s only taquería with a Michelin star, Mexico City “Mexico City is one of the most exciting places on the planet,” the magazine concluded.
According to Time Out, some of the best things to do in the capital include visiting Frida Kahlo’s house, taking a water ride in the canals of Xochimilco, exploring Chapultepec Park or watch a film at the National Cineteca.
