A sprite or transient luminous event, captured here by astronaut Nichole Ayers, is like a colorful inverted lightning bolt, shooting up from a storm instead of down. (X)
NASA recently captured a light phenomenon known as an “atmospheric sprite” over Mexican territory, near the border with the United States. This event, which looks like an inverted red lightning strike, was photographed from the International Space Station (ISS).
Sprites — more formally, transient luminous events or TLEs — are rare electrical discharges that occur between 50 and 90 km above the Earth’s surface, in the mesosphere.
Just. Wow. As we went over Mexico and the U.S. this morning, I caught this sprite.
Sprites are TLEs or Transient Luminous Events, that happen above the clouds and are triggered by intense electrical activity in the thunderstorms below. We have a great view above the clouds, so… pic.twitter.com/dCqIrn3vrA
— Nichole “Vapor” Ayers (@Astro_Ayers) July 3, 2025
Unlike traditional lightning, which shoots downward, sprites shoot upward from the tops of storm clouds, forming branching, reddish or bluish structures that can extend up to 96 km above the storm. They typically last only fractions of a second, making them difficult to observe from the ground.
The geographic location and frequency of convective thunderstorms make Mexico’s skies an ideal environment for the sprite phenomenon.
“Just. Wow. As we went over Mexico and the U.S. this morning, I caught this sprite,” Nichole Ayers, the astronaut who took the photograph, wrote in her official Instagram account, accompanied by the image taken from space.
The ISS offers a privileged view for capturing these phenomena, as they can be observed from space above the clouds.
According to Ayers, sprite images help scientists better understand the formation of these electrical events, their relationship to storms, and their impact on the upper atmosphere. They also contribute to improving weather and atmospheric electrical activity models.
Ayers’s image aligns with NASA’s “Spritacular” project, an initiative that seeks to collect images of these events.
Sprites were first photographed in 1989, and although pilots had previously reported them, they remain enigmatic and little-studied due to their transience and altitude. The recent image captured by NASA represents an important contribution to atmospheric science and the understanding of these electrical phenomena.
The new project will support the monitoring, management, collection and transportation of sargassum, in addition to treating wastewater and producing biomethane from organic waste and sargassum, according to Lezama. (@maralezama/X)
A new facility to monitor and manage sargassum along Mexico’s Caribbean coast — and eventually convert it to biofuel — was announced Saturday by Quintana Roo Governor Mara Lezama.
Work to contain and collect the noxious seaweed has already begun in preparation for the Comprehensive Sargassum Sanitation and Circular Economy Center, as the new facility is named. Lezama first revealed plans to create the Sargassum Center in February.
¡En Quintana Roo convertimos los pasivos ambientales en activos económicos!
Junto a la secretaria de Medio Ambiente, @aliciabarcena, presentamos el Centro Integral de Saneamiento y Economía Circular del Sargazo, un proyecto visionario que impulsa el desarrollo sostenible y la… pic.twitter.com/rExFlKqosa
The new project will support the monitoring, management, collection and transportation of sargassum, in addition to treating wastewater and producing biomethane from organic waste and sargassum, according to Lezama. Plans include the installation of three new wastewater treatment plants in Cancún’s hotel zone.
The aim is to turn “environmental liabilities into economic assets,” Lezama said.
Annual expenditure on sargassum management is equivalent to 11% of the local GDP, or US$2 billion (37.4 billion pesos), according to the governor.
Lezama expects the new project to promote new sustainable industries, create jobs and reduce the environmental impact of the sargassum.
In June, scientists predicted that record levels of sargassum were likely to wash up on Quintana Roo through the summer.
“Every year we face this challenge, and that is why, in Quintana Roo, we are taking concrete actions to protect our beaches, our economy and the thousands of families that depend on tourism,” Lezama said.
Though the brown seaweed is naturally beneficial to marine ecosystems in the open ocean, it can be harmful to marine life, plants, coral and human health when large quantities reach the coast. As it decomposes, it gives off a foul smell similar to rotten eggs.
Lezama highlighted the joint efforts taken by the Navy, the state government, municipal authorities and civil society to remove almost 40,000 tons of sargassum in the region in 2024.
A Dutch consortium consisting of Dutch Clean Tech and the engineering company Oceanus International will be responsible for the financing, design, construction and operation of the Sargassum Center.
The consortium aims to incorporate cutting-edge Dutch and Mexican technology into operations for the biodigestion of sargassum and organic waste, as well as to produce biomethane.
Results from a study on sargassum, sludge and EMR valorization, endorsed by the certifying agency Aenor-Mexico, are due to be released in November. The study’s findings are being used in the development of the sargassum center.
The new center is expected to be a benchmark for research, innovation and coordinated action to solve the sargassum problem efficiently and responsibly, according to the state Minister of Ecology and the Environment Óscar Rébora.
Mexico has now won the Gold Cup 10 times. The U.S. has won seven finals and Canada one. (Selección Nacional de México/Facebook)
Mexico’s men’s national soccer team defeated the United States 2-1 in the 2025 Concacaf Gold Cup final, cementing its record as the tournament’s most successful team in the region with 10 trophies.
The sold-out match, organized by the Confederation of North, Central America and Caribbean Association Football (Concacaf), was held at NRG Stadium in Houston, Texas, before 72,000 fans, the majority of whom were Mexicans.
Edson Álvarez, 27, celebrates with goalkeeper Guillermo Ochoa. (Selección Nacional de México/Facebook)
The U.S. team took an early lead with a header from Richards after an assist from Sebastian Berhalter in the fourth minute. By minute 27, Mexico took control of the match and tied the score with a goal from Fulham striker Raúl Jiménez. In the second half, team captain Edson Álvarez sealed the victory with a header in the 77th minute.
Jiménez, who has emerged as a leader of the national team, finished the tournament as Mexico’s joint-top scorer with three goals, alongside César Montes. But his goal in Sunday’s match is considered the crown jewel of the season.
“[That goal] was really good. I don’t know how I hit it so hard with my left foot,” Jiménez said to reporters. “The goal reminded me of one I made against Poland, in 2017,” he added.
Jiménez has collected 43 goals for the Mexican national team, nine away from matching Javier “Chicharito” Hernández’s record, the all-time leading scorer for El Tri.
Sporting the number 20 at the start of the game (his official jersey is number 9), Jiménez dedicated Sunday’s Gold Cup to his former Wolverhampton teammate Diogo Jota, who passed away tragically at the age of 28 in a car accident last week.
Sunday marked the first time since 2019 that Mexico defeated the U.S. in a Gold Cup final, though Mexico has 39 overall wins over the USMNT.
Mikel Arriola, commissioner of the Mexican Football Federation, dedicated the victory to Mexican fans, especially those residing in the U.S.
This year’s tournament kicked off with an atmosphere of concern among Latino fans. On June 14, Mexico faced off against the Dominican Republic at SoFi Stadium in Los Angeles, California, amid a surge in immigration raids. Despite fears over fan safety, 54,000 people filled the stands. The rest of the tournament ran smoothly without any incidents.
For Javier Aguirre, who took over as head coach of Mexico’s national team for the third time in August 2024, “the litmus test” will be the 2026 World Cup.
“We have a year to prepare,” Aguirre said following the match. “I think there are people who would say we’re good to go [after] today, but there are always little things to do better.”
When asked about his legacy leading the Mexican national team (he was formerly head coach in 2001 and 2010), Aguirre highlighted the change in mentality and the players’ desire to represent Mexico.
“If you ask me, it’s the desire to be on the national team. Before, I felt [the players] came tired, a little forced or didn’t want to come. I think they want to come now. It’s not a legacy, but it’s something I set out to do, and I say that proudly,” Aguirre told Fox Sports.
It's harvest season in Mexico for the tuna, the fruit of the prickly pear cactus. Mexicans eat tunas raw, make them into jams and also blend them with water as a refreshing drink! (Frankie Lopez/Unsplash)
July is bursting with summer fruits: papaya, pineapples, and mangos, but let’s not forget the native fruits like tunas! It’s tuna season, and they’re great just peeled and eaten. Or in fruit salads, aguas frescas and, how my Nan made them most, in jams and pies. Mushrooms and squash blooms are also abundant to cook a number of ways, or stuffed in a tlacoyo or gordita from the market.
Also, one of my July and August favorites is huazontle. Trying huazontles capeados was love at first bite for me. A recipe is coming up next month, but if you’re in or around San Miguel de Allende, it’s their big food festival. You may be able to persuade one of the amazing chefs to give you a recipe as well.
If you’ve ever eaten nopales, that’s the leaf part of the prickly pear cactus, which yields the fruit Mexicans call tuna. (Diego Lozano/Unsplash)
Tunas
Tunas, or prickly pear fruits, are a nutritional powerhouse enjoyed in a bunch of ways. Great news: July to October is harvest season. So they’re abundant, at peak deliciousness and popular in drinks. Fermented drinks like colonche are a harvest must. Big cold jugs of refreshing agua de tuna are also popular for cooling off. Once you peel them, the rest is easy!
Agua de tuna
Ingredients
6 tunas
6 cups of water
2 cups of ice cubes
½ cup of sugar (more if you like it sweet)
Directions
Using a sharp knife, cut both ends off the tuna and slit down the side. Use your finger to wriggle under the skin and pull to remove it. Do the same with all the tunas.
Put all the peeled tunas and 2 cups of water into a blender. They’re really soft, so it only takes a moment to blend smoothly.
Place a sieve over your jug to catch the seeds, then pour the blended mixture into your jug.
Add the rest of the water and sugar and stir well.
Serve over ice and enjoy!
Squash blossoms
Many a Mexican would swear that you haven’t lived until you’ve tasted a flor de calabaza (squash blossom) quesadilla. (Koffermejia/Wikimedia Commons)
I love these! And I’m not the only one. Ricotta-stuffed squash blossoms are popular throughout Mexico, and shockingly easy to make. Ready in under half an hour, they’ll always be gobbled up with delight. After all, who could resist this combo? Perfect for snacks or appetizers anytime, you may want to double the recipe. I can’t think of a more delicious way to get your vitamins and important minerals like calcium, magnesium and zinc.
Ricotta-stuffed Squash Blossoms
Ingredients
16 squash blossoms
1 cup ricotta cheese
1 large egg
2 tablespoons finely chopped onion
1 tablespoon chopped parsley
1 tablespoon oil
1 serrano chile minced (optional)
⅓ cup flour
¼ cup beer
Salt and pepper to taste
Oil for frying
Directions
Wash and dry the blossoms. Remove the inside — the pistil — of the flower with scissors.
Make the filling:
Heat the tablespoon of oil in a frying pan or skillet over medium heat. Sauté onions and pepper (if using) until onions are clear, about 1–2 minutes.
Add ricotta to a bowl and, once cool, add the onion mixture and parsley. Mix together, adding salt and pepper to taste.
Stuff and fry the blossoms:
Carefully stuff each blossom. Once stuffed, they can be put in the fridge while you make the batter.
In a bowl, mix the egg, flour and beer to form a batter.
Heat a frying pan over medium-low until hot. Then grab a blossom, dip it in the batter and place in the oil to fry. Cook until light brown (just over a minute), then flip to cook the other side.
Repeat with the remaining blossoms, cooking in batches.
Place on a paper towel to remove the excess oil and serve.
Mushrooms
The humble mushroom is proof that simple ingredients can yield extraordinary flavors. (U.S. Govt.)
Have I ever told you I’m a total mushroom lover? I could eat them every day. These sautéed mushrooms are perfect as a side or a filling for quesadillas and empanadas. You can’t go wrong with them.
The mushrooms’ hearty flavor goes beautifully with the minty citrusy taste of epazote. If you’re not a fan, just substitute cilantro. Quick and easy to make, they’re ready in 20 minutes.
Mexico Correspondent for International Living, Bel is an experienced writer, author, photographer and videographer with 500+ articles published both in print and across digital platforms. Living in the Mexican Caribbean for over seven years now, she’s in love with Mexico and has no plans to go anywhere anytime soon.
Mexico's greatest chess prodigy was an unassuming young man from Mérida. (Chessbase)
While traveling aboard a Cunard liner to play in his first big European chess tournaments in March 1925, young phenom Carlos Torre Repetto kept his game sharp by playing with Frank Marshall, the man for whom the Marshall Chess Club in New York City was named and the then-reigning U.S. champion. In one still-legendary game from this trip, he beat Marshall in seven moves with the black pieces, an astonishing feat.
He had his moments at his first European tournament at Baden-Baden, Germany, against all the best players in the world but two: former world chess champion Emanuel Lasker, who held the title for 27 years, the longest reign in history, and the current champion, José Raúl Capablanca. But Torre was nervous, played too cautiously, and finished only 10th in a field of 21 players, despite a notable victory against Ernst Grünfeld, inventor of the Grünfeld Defense.
Carlos Torre became Mexico’s first chess Grandmaster in 1977, more than 50 years after his abrupt retirement. (Public Domain)
He started to find his form at the next tournament in Marienbad, Czech Republic, where he played with his more characteristic boldness and artistry. He finished tied for third with Marshall, defeated Grünfeld again, and during another of his thrilling victories, Aron Nimzowitsch, the man the Nimzowitsch Defense is named after, declared, “A new genius has arisen in the world of chess.”
The Mexican Immortal
That statement would prove prophetic at Moscow, in the then Soviet Union, where the first state-sponsored chess tournament in history was to be held. All the top players in the world were there, including Capablanca and Lasker. Torre drew against the former and won in 43 moves against the latter in a game so iconic it has also gone down in history as “The Mexican Immortal.”
Indeed, just as his miniature against Marshall aboard the Cunard ship Antonia would be canonized in chess lore as the Mexican Defense, his opening against Lasker would come to be known as the Torre Attack. This initial sequence, characterized by the moves d4, Nf3, Bg5 for white, helped to set him up in a great position. But it was his creative queen sacrifice on the 25th move that would enable a devastating windmill tactic that allowed his bishop-defended rook to lay waste to Lasker’s black defenses.
After this victory, which took place four days before his 21st birthday, Torre was famous in the chess world and would remain so even after a nervous breakdown the following year ended his career. Nearing the peak of his powers in Moscow, he would play in only two more tournaments, among which was a victory at Mexico’s national chess championship in Mexico City in 1926.
The remarkable rise of Carlos Torre
Born in Mérida, Yucatán, on November 29, 1904, Torre learned to play chess beginning at age six from watching his father, Egidio, and brother Raúl play. From this early stage, chess was a matter of fun for him. Later, when he started to become well-known for his abilities, he would see each game as a work of art. However, he always hated the competitive aspect, which was inevitably accompanied by unwelcome anxiety.
That competitive aspect became inevitable when he met Edwin Ziegler Adams, who became his mentor after his family moved to New Orleans when he was 12. By then, Torre’s talents were already apparent. He was so good within a few years of his arrival in New Orleans that no one wanted to play against him. By the age of 14, a local magazine hailed him as the second coming of Paul Morphy, a native New Orleanian who had dominated U.S. chess in the 1850s and was acknowledged as the world’s best player before abruptly retiring at age 22. In an odd twist of fate, Torre would retire at the same age.
However, that was still three years in the future when Torre, after winning the New Orleans city championship, won the Louisiana state chess championship in 1923. Seeking better players against whom to match his skills, he set his sights on New York, where he became a member of the Marshall Chess Club and went on to win that state’s championship in 1924. Marshall himself didn’t compete in that event, but as would later become apparent, on shipboard and in tournament play over the next two years, Torre was at least the equal of Marshall.
The only player then in New York (and indeed the entire U.S.) whom he probably wasn’t the equal of was Capablanca, the Cuban world champion whom he had yet to play against. But after Torre followed up his New York State Championship victory with a dominating performance in the Western Chess Association Championship in Detroit against the best players from around the U.S., winning 12 out of 16 games and drawing the other four, comparisons were being made. An issue of the American Chess Bulletin afterward was almost solely devoted to Torre, with his game compared to that of Capablanca.
It was this rapid rise that set the stage for Torre’s trip to Europe in 1925 and his immortal game against Lasker.
Torre’s abrupt retirement
Torre’s legacy is celebrated each year by a tournament in his memory in his hometown of Mérida. (México Chess)
Torre’s nervous breakdown in October 1926, nearly a year after he returned from his triumphs in Europe, has long been shrouded in mystery. One story has it that he broke down and began taking all his clothes off on a New York City bus. Another claims that his breakdown was brought on by being jilted by his fiancée for another man. Neither has ever been verified.
Torre himself, speaking more than 50 years after it occurred to Gabriel Velasco, who would later write “The Life and Chess Games of Carlos Torre: Mexico’s First Grandmaster,” said he was in fragile health due to dietary difficulties and was stressed out from being so far from home. The lack of dietary discipline — Torre often ate 12 pineapple ice cream sundaes in a single day — was likely a factor. So too was the lack of sleep, since he reportedly was only getting two hours per night.
After the breakdown, Torre quit tournament chess and returned to Mexico. He took a job in a pharmacy owned by his brother and was anonymous to all but chess players, who would often seek him out for advice. He spent his final years in a nursing home in Mérida, his hometown.
A legacy in chess
Although the Fédération Internationale des Échecs (FIDE) didn’t create the grandmaster title until 1950, nearly a quarter of a century after Torre played his last competitive games, the memory of his brilliancies remained. Thus, in 1963, FIDE awarded him the title of International Master (IM), and in 1977, it upgraded him to Grandmaster (GM) status, making him the first Mexican player to receive such an honor. Torre died soon after this announcement, in 1978, and it’s not known whether he ever knew about it.
But his legacy was secured and has only continued to grow thanks to the Torneo Internacional Carlos Torre Repetto, which since 1987 has been held annually in Mérida. Founded by physicist and philanthropist Alejandro Prevé Castro with the ambitious goal of raising the profile of chess in Mexico, it’s now considered one of the country’s finest tournaments, with the most recent iteration taking place in December 2024.
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.
Embracing the freedom of solo travel is not only possible in Mexico, it's recommended. (Nellie Huang)
There’s something special about solo travel: the freedom to explore entirely on our own terms offers liberation and self-discovery. Only when I travel solo do I feel I have the space to truly connect with a place.
But traveling solo can sometimes get lonely and overwhelming if you don’t pick the right place. I’ve traveled solo to many far-flung places like Ghana, Saudi Arabia and Kazakhstan, and I’ve come to learn that not every place is made for solo travelers.
Mexico, in my experience, is fantastic for those who explore solo, thanks to its warm, fully embracing culture. If you open your heart, you’ll find that Mexicans are incredibly welcoming and that most are happy to share their love for the country with you.
I’ve wandered small villages, strolled countless cobblestoned streets, observed local life in quiet plazas, and hiked many trails — all by myself — but never once did I feel lonely thanks to Mexicans’ openheartedness.
For those who also love traveling solo, I bring you another installment of Where to Travel in Mexico 2025, a series that spotlights the best locations across Mexico for specific travel styles, whether you’re a family traveler, road tripper or beach lover.
Travelers who prize safety, history and culture will love Mérida, the capital of Yucatán state. Often cited as one of the safest cities in Mexico, Mérida gives first-time travelers the peace of mind to wander with confidence. For a solo traveler, this freedom is invaluable.
At just a 3.5-hour drive from Cancún, Mérida is easy to get to (now more than ever thanks to the Maya Train), and yet, with its quaint historic center, colonial architecture and cobblestone streets, it offers a stark contrast to Cancún’s party vibes.
Nicknamed “The White City” for the pale limestone of its colonial buildings, Mérida is a living museum. Its elegant core, with pastel-hued mansions lining the grand Paseo de Montejo, is fantastic to explore on foot.
But the city’s appeal goes beyond the surface. Mérida is a launchpad into the heart of the Maya world, with a healthy Indigenous population, ancient ruins nearby and a unique cuisine that traces its roots back to the pre-Hispanic era.
Be sure to try Yucatecan specialities like cochinita pibil — a slow-cooked pork stewed with achiote and bitter orange — at the Netflix-featured Manjar Blanco restaurant, and regional staples like panuchos and salbutes (both featuring masa madre) at Taquería La Lupita in Mercado Santiago. If you’re looking to try more contemporary Mexican cuisine, book a table at Micaela Mar & Leña, named the country’s best restaurant by the Mexico Gastronomic Guide 2024.
The city’s rich cultural calendar means there’s always a free concert, traditional dance performance or video-mapping show in one of the central plazas, offering easy, low-key ways to feel part of the city’s community. Sundays are the best time to mingle, as the streets of the historic center are closed off to traffic for locals and visitors to cycle, stroll or simply snack at the street market.
San Pancho: For the wellness wanderer
(El Estar)
If you are all about holistic living and wellness travel, the best place in Mexico for you is the laid-back beach town of San Francisco, affectionately known as San Pancho. Located on the Riviera Nayarit, San Pancho has cultivated a reputation as a hub for yoga, mindfulness and community-minded living.
Compared to neighboring Sayulita just 5 kilometers south, San Pancho has a decidedly unfussy, soul-stirring charm and mellow vibes. It attracts a wonderfully eclectic mix of people – surfers, yogis, ecoconscious travelers, and those simply looking to disconnect.
It’s easy to fall into conversation at a beachside palapa, join a drop-in yoga class (at El Estar), or take a beginner surf lesson on the gentle waves (with Mitclán Surf School). Your days will revolve around yoga classes, long walks on the expansive beach, enjoying healthy food from organic cafés and watching spectacular sunsets.
The town’s small size is its biggest asset. After a day or two, you’ll start recognizing faces. Becoming a regular at a local coffee shop or juice bar is a great way to feel connected to the local community. Volunteering at the nonprofit community center, Entreamigos will also help build more bonds and give back at the same time.
Oaxaca: For social butterflies
(Shutterstock)
Oaxaca is the place to go if your idea of a perfect solo trip involves meeting fellow travelers, sampling world-class food and immersing deeply in Mexican culture. The culture hub is a magnet for digital nomads, backpackers and long-term expats, creating a dynamic social fabric that’s incredibly easy to weave yourself into. It pulses with Indigenous culture, vibrant markets, world-renowned cuisine and a deeply artistic spirit.
The city’s walkable historic center is brimming with colorful streets, bustling markets like Mercado 20 de Noviembre, and rooftop bars perfect for striking up conversations over mezcal cocktails. The abundance of excellent hostels (like the socially-oriented hostel, Grana B&B, which organizes communal dinners) and coworking spaces in Oaxaca (try Convivio Oaxaca) also makes it simple to find your tribe.
Oaxaca’s many workshops — from mezcal tasting to traditional weaving — are also fantastic for meeting like-minded people in a relaxed, natural setting. Joining a mole cooking class with La Cocina Oaxaqueña or a food tour with Oaxaca Eats , foodies are in for a ride here. Oaxaca’s food scene, from street stalls to fine dining, is so rich that every meal feels like an adventure.
If you have time, make your way to Oaxaca’s coastline for a more laid-back, sun-drenched experience. Go surfing and join baby turtle releases in Puerto Escondido, visit the turtle center in next-door Mazunte, or kick back on the nudist beach in bohemian Zipolite.
Copper Canyon: For the intrepid adventurer
(Shutterstock)
Barrancas del Cobre, or Copper Canyon, is Mexico’s ultimate adventure playground for solo travelers who thrive on epic landscapes and outdoor activities. Deeper and vaster than the Grand Canyon, this network of six interconnected canyons in the Sierra Tarahumara mountains of Chihuahua state offers a raw, rugged experience far from the tourist trail.
From my own experience, remote places aren’t typically great for solo travelers — but the Copper Canyon is. The legendary El Chepe train makes it easy to navigate the area by connecting rural towns and villages, revealing spectacular mountainscapes along the way. This is a trip that requires a spirit of self-reliance, but those looking for adventure will find it here.
The highlight of any Chepe train journey is the Divisadero station, where a spectacular viewpoint and the iconic Hotel Divisadero Barrancas, stand right across the train tracks. At the nearby Parque de Aventura Barrancas del Cobre, you can brave the ZipRider (one of the world’s longest ziplines) or ride the cable car across the canyon.
I’ve traveled the region twice solo and have had the best experiences: from going on a sunrise hike with local Rarámuri guides to visiting artisan markets and tasting locally produced wines all in one day. The camaraderie on the El Chepe train is a unique part of the experience. Don’t be shy to share stories and tips with fellow passengers (you’ll find mostly Mexicans on the train journey) — they are your best resource in this remote region.
San Miguel de Allende: For artsy retirees
(Nellie Huang)
There’s a reason San Miguel de Allende consistently charms visitors from around the globe – it was even voted world’s best city by Travel + Leisure readers in 2024. For solo travelers, its appeal is particularly strong. This UNESCO World Heritage city, with its stunning colonial architecture and iconic pink Parroquia church, is welcoming and easy to navigate on your own. The historic center is compact and walkable, with sheer beauty at every turn.
San Miguel de Allende has an artistic flair and creative edge that appeal to those in search of an unconventional life. Many Americans and Canadians retire here, drawn by the slow pace of life, the flurry of cultural events and the large, friendly expat community.
It’s a hub for creativity and learning, with plenty of opportunities to enroll in a Spanish language course (the Instituto Allende offers an array of classes), a painting workshop (check out Fabrica La Aurora) or even an ancestral cooking class in a beautiful hacienda setting. You’ll easily find language-exchange meetups, game nights and cultural events for all ages.
I’ve lived in this city with my family for almost two years and have made lifelong friendships with many like-minded people: from progressive Mexicans seeking to slow down to world travelers like me who like having a place like this to call home in between global trips. It’s a fantastic place not just for retirees but also for families with young children and younger digital nomads looking for a different way of life.
San Cristóbal de las Casas: For the budget traveler
(Shutterstock)
Perched in the misty Chiapas highlands, San Cristóbal de las Casas is a cultural crossroads with a magnetic pull. It’s a popular stop-off point for budget-conscious solo travelers making their way to Guatemala by land – but with its bohemian atmosphere, proximity to pristine nature, and Indigenous villages, this mountain town deserves to be a destination on its own.
On my first solo trip here, I’d planned to stay just a few days but ended up lingering for two weeks, utterly captivated by the ingenuity of locals and the region’s natural wealth.
The city’s walkable, cobblestone streets are lined with amber workshops, cozy cafés perfect for lingering with a book and bustling artisan markets. The air is often filled with the scent of locally-grown coffee and the sound of marimbas drifting from a sun-drenched plaza. Indigenous Tzotzil and Tzeltal Mayas, dressed in beautiful traditional wear, stroll the streets, often selling handmade textiles and other handicrafts.
San Cristóbal is a launchpad to the natural wonders of Chiapas: The spectacular Sumidero Canyon is just a 1.5-hour drive away; the thundering cascades and turquoise natural pools of Cascada El Chiflón are around three hours away by car; and the alpine lakes of Lagos de Montebello are four hours away. As it’s a popular nexus point for backpackers, the sheer number of hostels, coliving spaces, affordable Spanish schools, and volunteer opportunities creates a dynamic social ecosystem perfect for solo travelers.
What’s right for each type of traveler?
(Shutterstock)
We’ve put together a table summarizing which destination would suit travelers based on their experience in Mexico.
Beginner travelers are those with limited international experience; maybe this is their first trip to Mexico. Ideal for first-timers who prefer margaritas with training wheels. These travelers stick to well-trodden paths, mastering “¿Dónde está el baño?” while clutching a phrasebook. They thrive in destinations where guacamole arrives with optional spice and the hotel staff speak Google Translate.
Intermediate travelers are those with some international experience who can handle moderate language barriers and cultural differences. Ready to trade resorts for real-deal experiences, these travelers navigate cobblestone streets without face-planting. They’ve graduated to ordering “tres tacos al pastor” without pointing and can haggle for a sombrero in Oaxaca’s markets… but still overpay by 20%.
Advanced travelers are those with extensive experience navigating complex destinations independently. These wanderers treat Mexico like a choose-your-own-adventure novel written in Spanglish. They’ve adopted a street dog named Churro, debate the merits of different artisanal mezcals and know which mercado stall has the best tamales oaxaqueños.
Nellie Huang is a professional travel writer and author based in San Miguel de Allende with her family. She has contributed to BBC Travel, CNN, International Business Times, and National Geographic, and co-authored Lonely Planet’s 2025 Mexico guide. Read about her adventures worldwide on wildjunket.com and follow her updates on Instagram @wildjunket.
When it comes to native fruit, few countries boast as bountiful an offering as Mexico. (Samuel C. Blackman)
Mexico is one of seventeen countries worldwide classified as megadiverse, meaning it’s extraordinarily biodiverse and teeming with endemic species. Indeed, these seventeen countries account for over 70% of all species worldwide. Mexico, for example, boasts an astonishing variety of plants (23,000) and a vast bounty of 762 edible fruits, of which 53 are native.
Here are a few of the most interesting endemic examples:
Xoconostle (Opuntia joconostle)
Xoconostle is one of many species of cactus fruit used in Mexico’s cuisine. (Gobierno de Mexico)
Mexico has plenty of fruit that grows on trees, but many of its most iconic fruits come from cacti. Xoconostle, a fruit from the nopal, is among the oldest and most culturally relevant, having been domesticated from about the same time as corn, 9,000 years ago, and has been a staple of salsas, food, and drinks ever since. It’s endemic to Mexico and grows in several states, including Aguascalientes, Durango, Hidalgo, Jalisco, Mexico, Michoacán, Querétaro, San Luis Potosí, and Zacatecas.
The name xoconostle is Nahuatl in origin, with its name translating to “sour tuna.” The fruit is quite tart, even when it has changed color from pale green, indicating unripeness, to a rich pink or red. That tartness has made it popular, often as a counterpoint to sweetness, in everything from jams and jellies to aguas frescas, liqueurs, snacks, sweets, and soups, the most famous of which is a beef stew, mole de olla.
Tejocote (Crataegus mexicana)
Orange or yellow tejocotes are one of the country’s most popular tree fruits, particularly when it comes to Ponche Navideño. (Daniel Manrique)
Tejocote is harvested from trees (or large shrubs) of the Hawthorne genus. This endemic yellow or orange fruit is overwhelmingly found in the state of Puebla, where some 5,000 tons are produced annually. However, numerous other states in Mexico also grow this crabapple-resembling fruit, whose most famous culinary use is as the signature ingredient in Ponche Navideño, or Christmas Punch.
This seasonal use is not an accident as the fruit traditionally ripens between October and February, just in time for it to be used in Day of the Dead celebrations, too. In this case, it’s often in candied form, with cinnamon and sugar added for dulce de tejocote, or chile and sugar for candy rielitos, each of which can be left as offerings on ofrendas. Tejocote is also an ingredient in jams, jellies, ates, and preserves.
Like the vitamin C-rich xoconostle, tejocote has also been noted for its health benefits and was used by pre-Hispanic healers to cure a variety of digestive and respiratory ailments.
Pitaya de Mayo (Stenocereus pruinosus)
(Huerto en casa)
The gray ghost organ pipe cactus, found most commonly in states like Guerrero, Michoacán, Oaxaca, and Puebla, produces distinctive white flowers and a fruit that, like many species of pitaya, has a very short harvest season. For pitaya de mayo, as the name suggests, it’s in May. Although there’s not much time to savor its bounty, each ripe cactus offers an exceptional number of fruits (about 50 to 100, on average) that can be enjoyed in a variety of ways.
Pitayas have a long history of use in Mexico, dating back thousands of years, and with good reason. Of the 23 species in the Stenocereus genus found worldwide, 21 grow naturally in Mexico. Sinaloa alone is home to seven species. Agua de frescas, in which pitaya fruit is blended with water, sugar, and lime, are a popular summertime treat, but they also find their way into everything from ice cream and popsicles to candies and jam.
Tuna cardona (Opuntia streptacantha)
Also known as the prickly pear, tuna fruit is delicious, nutritious and uniquely Mexican. (Hal Wilson/500px)
Another endemic cactus fruit, this one of the prickly pear variety, tuna cardona is notable for being grown at elevation (between 5,000 and 8,000 feet above sea level) in 13 mainland states of Mexico. It’s often so abundant in San Luis Potosi and Zacatecas that it forms dense prickly pear forests known as nopaleras, or tunales. These are not as prevalent as they used to be now that more areas have been cleared for agriculture, but tuna cardona remains an important food source in the rural areas where it still grows.
Some of the traditional preparations for it are a bit unusual. Queso de cardona, for example, belies its label as it contains no dairy. As such, it’s not really a cheese at all, but acquired the name because of its similar texture, which is achieved by boiling the fruit at high heat until it binds into blocks. Peanuts or almonds are sometimes added for added crunch and flavor.
However, the most famous of these concoctions is undoubtedly colonche, a fermented alcohol that has been made from the fruit for over 2,000 years, with its initial creation attributed to the Chichimecas. It’s still made in San Luis Potosí and Zacatecas, although residents of the former consider their version superior due to the addition of cinnamon.
Pitaya de Querétaro (Stenocereus queretaroensis)
(iNaturalist)
Mexico’s endemic pitayas and pitahayas (which are spelled differently because they belong to the genus Hylocereus) are the gift that keeps on giving. This picturesque columnar version of the former, which somewhat resembles a candelabra in shape, is not, despite its name, confined to the boundaries of Querétaro. Rather, it can be found in several states in Mexico at elevations of up to 6,000 feet. Like other pitayas, the fruit of Stenocereus queretaroensis (aka “pitayo”) is avidly sought after during its short growing season for summertime specialties like aguas frescas and ice creams.
However, the most interesting culinary application for this pitaya is dehydrating it and turning it into a powder, which can be made into flour and used to bake bread. No, it can’t be used exclusively, but it can replace wheat flour for up to 30% of the formulation.
Capulín (Prunus salicifolia)
(Pinterest)
The five species above are all endemic, meaning they exist naturally in Mexico and nowhere else. That’s a slightly different category than native, which means the fruit originated in Mexico but has since been transplanted to other locales. A good example of this would be capulín (Prunus salicifolia), a wild black cherry which is thought to have originated in the Valle de Mexico, but is now cultivated throughout the Americas and in Europe. It was an essential nutritional source for the Spanish Conquistadors when they arrived in Mexico during the 16th century, as it was for the Mexica, who so valued the fruit that they had two words for it based on the size of the cherries.
Like almost all of Mexico’s endemic fruits, the culture and traditions that surround capulín are regional, and yes, it can be enjoyed fresh, too. Although in this case, it isn’t enjoyable unless its cherries are fully ripe, since they’re a bit too bitter otherwise.
Fortunately, in Mexico, there are always other fruity options to choose from in the meantime.
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.
It's the height of summer, and Puerto Vallarta won't let the heat stop the party. (propertyjournal.mx)
July in Puerto Vallarta continues to stay hot, both in temperature and entertainment. This month brings stand-up comedy, holistic healing fairs, LGTBQ+ getaways and a race with crocodiles — sort of. July’s event calendar is a mix of quirky and eclectic surprises, which is very on par with the spirit of Puerto Vallarta. Read on to see what’s on in Puerto Vallarta this July.
Grupo de Teatro Dionisio brings a family-friendly spin to supernatural comedy with “A la media noche,” a play about tarot, unexpected visitors and a mysterious old hacienda. Directed by Juan Carlos Ramírez and written by Alberto Fabián Sahagún, this Spanish-language production is delightfully spooky and fun.
Dates: July 5 and July 12 at 8 p.m. Location: Plataforma 322 Cultural Center, Alondra 103, Los Sauces Cost: Tickets via WhatsApp at +52 (322) 105 6979
The first special event of the 2025 Vallarta Nayarit Gastronómica will make its debut on July 6: The Brunch. This experience features the collaboration of three local Puerto Vallarta chefs to create a special menu. The event will be hosted at Gaviotas Restaurant at the Sheraton Buganvilias Resort.
Date: July 6 at 1:00 p.m. Location: Gaviotas Restaurant, Blvd. Francisco Medina Ascencio 999 Cost: Menus start at 495 pesos. Email [email protected] for reservations.
El Gran Ballet Mexicanisimo will perform a special show on Friday, July 18. The colorful performance will help to raise funds for the ballet’s international tour to France. The performance will showcase Mexican traditions and history through folk dance performances and elaborate costumes.
Date: July 18 at 7:00 p.m. Location: Teatro Vallarta, Perú 1105-C, 5 de Diciembre Cost: 200 pesos. Tickets can be purchased by phone by calling (322) 377-7010
For the first time ever, the world-famous POSH Parties are coming to Puerto Vallarta. This luxury LGBTQ+ retreat at Almar Resort includes three days of programming, from pool parties and networking mixers to live DJs and late night events. POSH is known for its presence at global Pride events, and now it’s bringing the festivities down to PV.
Date: July 25 through 28 Location:Almar Resort, Amapas 380, Zona Romántica Cost: Day passes from US $221; full access from US $579
Puerto Vallarta Crocodile Run
(Facebook/Club JC RAZO)
You don’t have to outrun a crocodile for the event — only your fellow racers. The 16th annual Carrera del Cocodrilo offers both a 4k fun run and an 8k competitive course along Boca de Tomates beach. Winners in each age category of the 8l race will receive cash prizes.
Date: July 27 at 7:15 a.m. Location: Boca de Tomates Beach Cost: Registration fee varies; info at [email protected] or WhatsApp +52 (322) 150-7386.
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.
In Mexico, one of the classic childhood snacks is a cup of raw vegetables, which typically includes cucumber, carrot, and jícama sticks soaked in lime juice, salt, and chile piquín. In these cups, the carrots are usually the last to be eaten, while the jícama is the first to disappear.
Now, as an adult, when I’m starving, I head to my friend’s fruit cart and buy a large cup of jícama with plenty of lime and mild chile piquín, and that keeps me going for hours.
(Organic Facts)
At local street food stalls, jicaletas are incredibly popular. These are large slices of jícama served on a wooden stick, similar to a popsicle. The jícama is often topped with chamoy or mayonnaise, cheese, and chile piquín. Although these combinations might sound unusual, they are a favorite among many.
One example of how cherished jícama was in pre-Hispanic culture can be found in the oral tradition of the Purépecha people of Michoacán. This beautiful story describes the impossible love between the Moon and the Sun. They spent all their time together, resulting in “days full of light with no shadows and nights full of shadows with light.” Mother Nature, who created both the Sun and the Moon, scolded them and reminded them of their true purpose and mission. Although the Sun and the Moon tried to persuade her to let them stay together, she painted a grim picture of what their union would mean for humanity. Ultimately, they agreed to separate.
Devastated by this separation, the Moon shed a single tear that Mother Nature treasured. This is why, today, humans enjoy a white root that is as pale as the Moon, as refreshing as water, and as nourishing as maize — something that satisfies both thirst and hunger.
Jícama is technically a legume that produces green pods, which are toxic. What we consume is the root, not the pods. And the root is so healthy that you won’t believe that something that seems so simple has so many benefits.
Jícama consists of 87–90% water, the remaining 10% is made up of minerals, vitamins, protein, fiber, and carbohydrates, making it a very healthy food choice. It is rich in potassium, calcium, magnesium, vitamin C, vitamin E, vitamin B complex, selenium, and beta-carotene.
For those with digestive issues, jícama contains inulin, a carbohydrate that acts as a prebiotic, helping to maintain a healthy gut microbiome. Inulin also helps regulate blood sugar levels and may aid in weight loss.
Some studies suggest that regular consumption of jícama may help in the prevention of osteoporosis. Additionally, its powerful combo of fiber and inluine content is associated with the prevention of type 2 diabetes.
Also, I don’t have real scientific proof, but whenever I eat jícama with lime, salt, and chili, my endorphin levels seem to increase dramatically.
The Jícama to-do list
It’s not just healthy, it’s versatile too. (Artofit)
By now, you can guess that alongside many other endemic ingredients such as nopales, quelites, chayotes, chía seeds, and amaranth, there are a million things you can do with jícama, and I’ve listed a few for you.
Salads: The delicate and versatile flavor of jícama makes it an ideal ingredient for any salad. In Mexico, we often grate jícama, cucumber, and carrot, then dress it with lime juice, salt, and chili. However, there are countless other ways to use jícama. A salad featuring kale, mango, pineapple, and jícama is perfect for hot weather. You can also create a delicious combination of almonds, dried cranberries, goat cheese, kale, jícama, and sesame seeds — this is truly a salad to die for!
Tacos: Using thin jícama slices instead of tortillas has become trendy in recent years. While I’m not the biggest fan of this alternative because of my loyalty to tortillas, it remains a tasty, low-carb and refreshing option.
Aguachiles and ceviches: Aguachiles and ceviches can be made using jícama either as a substitute for seafood or as a complementary ingredient. Jícama aguachile is a must-try! To prepare it, cut the jícama into sticks and add cucumber matchsticks (without seeds) and thin slivers of red onion.
Next, blend a sauce using 1 to 2 serrano chiles, a bunch of cilantro, the juice of 4 limes, salt, pepper, garlic, and a slice of onion. Pour this sauce over the jícama and let it marinate for about 15 minutes before serving.
Jícama kimchi: Try a twist on the classic fermented dish by substituting jícama for cabbage, or simply add it alongside. Fermented jícama increases the health benefits.
Jícama fries: Substitute jícama for potatoes. Season it, then bake or air fry for a low-starch option.
Jícama chips: You can use the same approach. Slice jícama thinly, like chips, then season and bake or air fry them. Keep in mind that if you choose to air fry, you may need to prepare several batches. Now that you’re aware of the rich history behind this root, its health benefits, and the various ways to prepare it, don’t overlook jícama! It’s a classic, refreshing, healthy, and delicious treat.
Now that you know the fascinating legend behind this root, its health benefits, and the various ways to prepare it, don’t overlook jícama! It’s a classic, refreshing, healthy, and delicious treat!
María Meléndez is a Mexico City food blogger and influencer.
Attention spans are shorter than ever, but a good story can still be captivating and enlightening. (Aditya/Unsplash)
Is long-form journalism dead? That’s a question our leadership team has asked frequently as we have debated if we should add this type of content to MND. The media landscape is a tough one these days. On one hand, you have content responding to people’s decreased attention spans. Many news articles are getting increasingly shorter, with summary bullet points to aid those not willing to read the entire article.
On the other hand, there are forms of longer form content that are thriving. The Atlantic magazine is a great example, and The New York Times and Wall Street Journal both often have longer-form, deep-dive articles that make for a fascinating read. Many long-form podcasts also are doing well. So what makes long-form content successful in a world increasingly built for speed? The answer: content that doesn’t just add words, but also depth, perspective, and a compelling experience.
People clearly have shorter attention spans than ever, but the right content can still command one’s attention for a long time. What to do? Understanding that each day a reader’s content attention span might be different, the team at MND is focused on developing the following:
Option 1: If you want to read only the headlines, you can get that from our daily newsletter.
Option 2: If you want a clear, concise news story, you get that in our regular content in our daily articles. Our editorial team works hard to have the best “readability” of each article, with subtitles and check-in points to make each article easier to understand more quickly.
Option 3 (NEW): We are just starting to publish longer-form, deep-dive journalism articles.
Why do we want to do this? I’m sure most of you would agree that long-form journalism can be deeply rewarding, informative and enlightening. Think about how much more information and context you get out of a long-form podcast, or a 20-minute video on a topic versus a very quick summary. Not only do you learn more, but through a deeper dive into a topic and increased understanding on an issue, I would contend that you can improve your empathy, emotional intelligence and critical thinking skills. Finally, reading a longer-form article can help rebuild focus and concentration — important skills which I’m sure you would agree are under a contant threat due to social media.
The MND team has worked hard to improve our shorter form local, regional, and national content, but it’s become clear that some topics just need more depth to fully understand and appreciate them.
Take the Mexico City subway for example. The metro is an absolutely fascinating microcosm of Mexico City and the country as a whole. You can better understand the history, culture, food, commerce, and the people by spending time underground. MND chief staff writer Peter Davies, who has visited every one of Mexico City’s 163 subway stations, spent many hours on the lines talking to people to give him the depth and perspective to write about the metro system. Here’s the first installment of his three-part series:
Another topic that requires a deeper dive is the aspect of Mexico culture regarding street protests — especially by school teachers. To help understand the reasons behind the protests, an MND reporter actually went into the protests, spending time in the CDMX Zócalo talking to the protestors to understand their motivations and logic behind the demonstrations. Whether you support the protestors or not, they ultimately end up impacting us through their actions. See that article here:
Most of us know that a large asteroid hit the earth and ended the dinosaur age. But did you know that the asteroid hit in what is present day Mexico? And did you know that up until recently, most people didn’t even know that it had hit in Mexico? MND writer Bob Pateman dug deep into the history and research to bring you the fascinating story.
Mexico has had a number of wars throughout its history. Did you know that Mexico once fought Texas and the Yucatan? Pateman once again brings us the intriguing tale.
And at one point in 1847, the U.S. military made it all the way into Mexico City. A group of “Heroic Boy” soldiers wrapped themselves in the Mexican flag rather than surrounder to the Americans. It’s a story that has inspired countless statues across the country — but is it true? MND did a deep dive to learn more.
The idea of migration and reverse migration issue is a complex one. What are the motivations? What is inspiring (or forcing) some Mexicans living in the U.S. and Mexican Americans to move to Mexico? Rocio Lucero brings us their stories in the “My American Dream is in Mexico” series. Here is the latest one:
We have a lot more coming soon. For example, beyond the headlines, what should we make of the current issues facing CIBanco and Intercam? How will it affect account holders? How should we analyze and understand what is going on? Stay tuned for more on this rapidly evolving story soon.
Another example of deep dive content coming soon is regarding salaries in Mexico. Many expats have little knowledge or understanding of the pay that Mexicans receive in most professions. We will look at examples in the lower, middle, and upper classes to help you understand the economic realities — both the challenges and the opportunities — that different people across the country face.
Every day the amount of time each of us can dedidicate to news reading is different. We get that. That’s why the team at MND is working to bring you different options based on the time and the level of interest you have. Please share your feedback with us on how you think we are doing on striking this balance.
Thank you for reading MND. Our team is working hard to get better each and every day!
Travis Bembenek is the CEO of Mexico News Daily and has been living, working or playing in Mexico for nearly 30 years.
