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2025 Future of Mexico Forum: MND interviews CEO of AmCham Pedro Casas

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Mexico News Daily CEO Travis Bembenek moderated a session on "Nearshoring and Mexico's Business Landscape" with Pedro Casas Alatriste
Mexico News Daily CEO Travis Bembenek moderated a session on "Nearshoring and Mexico's Business Landscape" with Pedro Casas Alatriste, executive vice president and CEO of the American Chamber of Commerce of Mexico (AmCham). This article draws on his comments in his forum session, and his remarks during a subsequent interview with Mexico News Daily.

On Feb. 6-7, Mexico News Daily and Querencia hosted the “Future of Mexico Forum” at the Querencia Private Golf & Beach Club in Los Cabos, Baja California Sur. The forum brought together leaders from Mexico and the United States to discuss the future of Mexico across a diverse range of topics. As part of this Forum, the MND team conducted a series of exclusive interviews with each of the speakers and will be sharing the highlights with you in this series.

On the second day of the event, Mexico News Daily CEO Travis Bembenek moderated a session on “Nearshoring and Mexico’s Business Landscape” with Pedro Casas Alatriste, executive vice president and CEO of the American Chamber of Commerce of Mexico (AmCham).

Mexico News Daily Future of Mexico Forum: In conversation with Pedro Casas

During the session, Casas said he sees a “very bright future for Mexico” in an economic sense, in part because he believes that Mexico will avoid the tariffs United States President Donald Trump has proposed placing on its exports. He also believes Mexico could benefit from increased U.S. trade protectionism against China.

However, Casas acknowledged that Mexico needs to overcome a range of challenges — including ones related to energy, water, security, infrastructure and human capital — to capitalize on its economic opportunity in the years ahead.

This article draws on his comments in his forum session, and his remarks during a subsequent interview with Mexico News Daily.

US tariffs on Mexican exports ‘no longer an option’

Casas highlighted the high level of economic integration between Mexico and the United States as a result of developments since the entry into force in 1994 of the North America Free Trade Agreement, or NAFTA, which was superseded by the USMCA in 2020.

“The economic relation between the U.S. and Mexico has evolved in the past three decades from being trading partners to being part of a co-production system,” he told MND.

Although Trump may disagree, Casas asserted that the imposition of U.S. tariffs on Mexican exports would therefore be self-defeating — “a shot in the foot” as Economy Minister Marcelo Ebrard put it.

Analysis: ‘America First’ is not ‘America Alone’

The United States’ trade deficits with other trade partners, such as China and Vietnam, “could be solved through tariffs, but the relationship with Mexico is now one that is so integrated that tariffs are no longer an option,” the AmCham CEO said.

“If you put tariffs on Mexican exports, you are — statistically speaking and literally speaking — also imposing tariffs on yourself, yourself being the United States, because the value add of U.S. in Mexican exports is quite high,” Casas said, emphasizing Mexico’s dependence on manufacturing sector inputs that are made in the U.S.

He also highlighted that U.S. companies are significant exporters of manufactured goods from Mexico to the United States. The annual value of those exports, Casas said, is around US $170 billion, a figure more or less equal to the trade deficit the United States had with Mexico last year.

Therefore, “to put it very simplistically,” the United States wouldn’t have a deficit with Mexico on the balance of trade if the exports produced here by U.S. companies were taken into account, he said.

“I believe Mexico will be just fine in the next few days or even decades,” Casas said, referring to his optimism that Mexico will avoid the imposition of U.S. tariffs, which are currently on pause, but remain scheduled to take effect at a level of 25% in early March.

Investment in infrastructure is ‘just what we need’

Casas praised the infrastructure focus of the federal government’s recently-announced Plan México economic initiative given that Mexico’s transportation infrastructure hasn’t kept up with the significant increase in the flow of goods to the United States and vice versa.

Jesús Antonio Esteva Medina, head of Mexico's transportation and highways agency, stands at Mexico's presidential podium during President Claudia Sheinbaum's daily press conference. He is holding his hand up near his face as if demonstrating a level or height as he speaks to reporters.
Jesús Antonio Esteva Medina, director of Mexico’s Infrastructure, Communications and Transportation Ministry, tells reporters about Mexico’s plans for building rail lines throughout the country. (Presidencia)

“Investment in railways, investment in highways, airports, ports, border infrastructure — amazing, just what we need,” he said.

Casas was also optimistic about the government’s energy sector plans, under which the private sector will be able to generate up to 46% of the electricity supplied to Mexico’s national grid.

“The key ingredient there is that the private sector is … a central part in the discussion,” he said.

Cutting of red tape and digitalization of paperwork will ‘absolutely’ expedite investment 

In late January, the federal government presented a draft law whose central aims include simplifying and digitalizing bureaucratic paperwork and reducing the number of procedures companies have to undertake before an investment project can be approved. One of the goals of Plan México is to reduce the average time between an investment announcement and the execution of a project from 2.6 years to 1 year.

Casas said that the simplification/digitalization initiative will “absolutely” expedite investment in Mexico.

“That is something we’ve been pushing very hard” for a long time, he said.

Casas said that the approval of projects in Mexico is “substantially slower” than in other countries of Latin America, not to mention the United States and Europe.

Therefore the government’s plan to change the situation is “a game changer for the country, for sure,” he said.

Casas was generally upbeat about the federal government’s overall stance toward business, noting that there had been more meetings between private sector representatives and President Claudia Sheinbaum in her first 120 days in office — including when Sheinbaum was formulating a plan to ward off Trump’s proposed tariffs — than there were in the entire six years of the 2018-24 presidency of Andrés Manuel López Obrador.

Mexico's President Claudia Sheinbaum walking next to Ana Botin, CEO of Grupo Santander inside Mexico's National Palace. Sheinbaum is wearing a matching royal blue skirt blazer set and Botin is wearing a long white coat and a large colorful scarf around her neck and draped over her right coat lapel. She is gesticulating at Sheinbaum, who looks back at her with her arms down at her sides and smiling.
President Claudia Sheinbaum recently met with Executive Chair of Santander Ana Botín, who praised Sheinbaum’s economic plans for Mexico. (Claudia Sheinbaum Pardo/X)

He also said that Altagracia Gómez, head of the government’s business advisory council, “speaks the language” of business.

Development of North American semiconductor sector a ‘huge opportunity’ for Mexico  

Some six months after telling Mexico News Daily that “everything is aligned” for Mexico and the broader North American region to become a semiconductor success story, Casas expressed the same optimism.

“Even at the presidential level” there is alignment on the way to move forward to develop Mexico’s semiconductor sector, he said, noting that President Sheinbaum had just made an announcement on government support for the industry.

Casas stressed the importance of semiconductors in the modern world, describing the electrical components also known as chips as “the oil of today.”

“Everything that gets the world moving has a semiconductor in it. The cameras we’re using right now to videotape us having a conversation, our cell phones, our laptops, our cars, every machine that is used to produce any good that you can potentially imagine has a semiconductor in it,” he told MND.

“For the future when we’re talking about internet of things, AI and everything that is going to drive economic growth and development in the world, [they are] based on semiconductors,” Casas said.

Chinese workers at a Foxconn electronics factory in white lab coats and white caps looking intently at their work. In the foreground is a sign saying Foxconn
In late 2024, chip manufacturer Foxconn announced its plans to build the “biggest factory in the world” in Guadalajara, Mexico. (Foxconn)

“… So this is an economic issue that is super important but at the same time it has a factor of national security in it because if there is a single player or very few players that actually are the ones that are producing the oil of today that gives them a lot of leverage and power to turn off or on the economy of the world,” he said.

The United States government and private sector are making a “huge bet” on the development of a larger semiconductor sector in North America and therefore Mexico has a “huge opportunity” that “we need to seize,” Casas added.

Trump could push Mexico and Canada to ‘align themselves even more’ to US needs 

Casas said that Trump’s “preconceptions” about global trade and his desire to create a level playing field between the United States and its trade partners could create some challenges when the USMCA free trade pact is reviewed by the three signatories in 2026.

Mexico and Canada could be pushed to “align themselves even more to the United States’ needs” than to those of the rest of the world, he said.

Indeed, the Trump administration is already reportedly advising the Mexican government to put duties (or higher duties) on Chinese imports as part of its efforts to avoid the tariffs threatened by the U.S. president.

Mexico doesn’t have a free trade agreement with China, but it is, as Casas noted, one of the “most open” economies in the world.

“So the United States might be pushing for Mexico to be closer together to them,” he said.

By Mexico News Daily chief staff writer Peter Davies (peter.davies@mexiconewsdaily.com)

Only in Mexico: Who is Dr. Simi and why is he so popular?

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Dr Simi
Dr Simi can be seen on the streets of almost every Mexican town and city and even next to global superstars like Adele. Who is he? (Farmacías Similares/X)

Dr. Simi might well be Mexico’s most famous stuffed toy. With his bushy grey mustache, big smile, and a white doctor’s coat, anyone who has lived in Mexico for a while has surely seen a Dr. Simi mascot dancing outside a branch of Farmacias Similares, the country’s largest drugstore chain. 

But Dr. Simi’s popularity is not limited to Mexico. He’s also famous abroad.

Dr Simi mascot with Facundo Gómez
The Dr Simi mascot has become something of a cultural icon. (Farmacías Similares/Instagram)

In an unexpected twist, Dr. Simi’s doll has literally landed onto the stages of international superstars like Taylor Swift, Adele, Coldplay and more, launching the beloved puppet to a bizarre stardom that could only happen in Mexico — and giving Farmacías Similares free publicity worldwide. 

Who is Dr. Simi and how did he become so popular?

Dr. Simi is the mascot of Farmacías Similares, the world’s second-largest pharmacy chain. It has over 9,000 locations in Mexico and several hundred in Colombia and Chile.

The mascot is inspired by Joaquín Pardavé, an actor from the golden age of Mexican cinema. Dolls featuring Dr. Simi, which are manufactured at a facility that largely employs people with disabilities, are sold throughout the country.

 

View this post on Instagram

 

A post shared by Farmacias Similares (@fsimilares)

Recognizable to any Mexican, Dr. Simi’s international fame was pure accident. 

It all started in 2021 when 20-year-old Avril Vega smuggled a Dr. Simi doll into that year’s Corona Capital festival in Mexico City. 

In an interview with Vice, Vega said that she forgot her antibacterial gel on her way to the festival, a requirement for the event’s relaunch after a one-year hiatus due to the COVID-19 pandemic. She bought the gel at a nearby branch of Farmacías Similares and on a whim grabbed the last Dr. Simi puppet from the shelves. 

Upon arriving at the festival, she noticed signs forbidding toys, so she hid the doll at the bottom of her backpack and managed to smuggle it in. 

Le avientan un peluche de Doctor Simi a AURORA en el Corona capital 2021 In México

Once inside, she saw fans giving flowers and other gifts to Norwegian singer Aurora during her show. Vega didn’t have anything to offer to her, so she decided to throw her Dr. Simi doll to the musician.

The photo showing Aurora holding the doll went viral the next day. Soon, Mexican concert goers in Mexico and abroad began to throw Dr. Simi’s doll to artists like Adele — who revealed her backstage Dr. Simi’s collection to fans — Maroon 5, Rosalía, Lady Gaga, and more. 

The story behind Farmacías Similares

Founded in 1997 by Mexican businessman Víctor González Torres, Similares sells generic drugs up to 75% cheaper than their brand-name equivalents. Every branch also provides access to a doctor for less than US $3. 

Similares has locations in over 1,200 municipalities across Mexico, significantly more than the 700 locations that Oxxo, the country’s most popular convenience store, operates. According to Farmacías Similares, its doctors’ offices serve some seven million Mexicans every month.

With reports from El País and BBC Mundo

 

Crème Brûlée: From burnt cream to Mexican heat

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Mexican creme brulee
Europe's favorite burnt sugar dessert gets a Mexican update with this new twist on a haûte cuisine classic. (Canva)

Crème brûlée is a classic, familiar dessert made of custard topped with hard, caramelized sugar. It sounds French, but the English were the forerunners with a similar dessert that they dubbed “burnt cream.” The French joined the club in 1691, when crème brûlée first appeared in Massialot’s cookbook, “Cuisinier royal et bourgeois.” He caramelized the sugar using a red-hot shovel. Crème brûlee, most notably, is as far from traditionally Mexican a dessert as it might be possible to be.

So, who would have thought of teaming a dull, sweet custard (and yes, it’s good!) with Mexican ancho chili, chocolate and cinnamon to give it a kick? I don’t know but the question triggered another in my mind. Why do Mexicans like their food so spicy? The answer may surprise you.  

Chili peppers
The secret ingredient to transform Crème brûlee into something else entirely. (Wikimedia Commons)

Chili peppers contain a compound called capsaicin. The chemical triggers a burning sensation on the tongue which is countered by the brain releasing endorphins and increasing the body’s level of serotonin. In other words, eating hot chilis makes you feel good, along with giving you a sense of well-being — and the sensation can be addictive. Some even consider Mexicans to be masochists because of their love of eating these hot peppers to experience “pleasure through pain.”

Chilis have been a part of Mexican culture and cuisine since pre-Hispanic times, and the ancho chili traces its history to Puebla, in Central Mexico. They are known for their rich, mild, and sweet flavors making them perfect for salsas and moles, and with today’s recipe: dessert! They are noted for their high Vitamin C content and are the most widely used chili pepper in Mexico. In the U.S., they gained prominence in Tex-Mex cuisine and became popular with the advent and spread of Mexican food

Now what if we teamed that dull, “burnt cream,” custard with a Mexican ancho chili and some Mexican chocolate and cinnamon? I’d say we’d have a rich, unique feel-good crème brûlée that’s perfect for any occasion, whether it’s dinner for two or that elegant dinner party you’ve been planning. Here’s the recipe.

Chocolate-ancho chili crème Brûlee with cinnamon whipped cream:

Mexican creme brulee
Recipe adapted from dashofsanity.com. (Pinterest)

Ingredients:

  • 3 Cups (720 ml) whipping cream (crema de batir)
  • 1 cinnamon stick (rama de canela)
  • 1 dried ancho chili with seeds, stemmed, chopped into 10-12 pieces (chile ancho seco)
  • 1/2 Cup sugar (azúcar estándar)
  • 1 Cup bittersweet chocolate chips (chispas de chocolate agridulce, about 70% cacao)
    • Use dark chocolate that is about 70% cacao, cut into small pieces, if you can’t find bittersweet chocolate chips. 
  • 6 large egg yolks (yemas de huevo)
  • 1/2 tsp. ground cinnamon (canela molida)
  • 6 TBS. sugar (azúcar estándar)

Instructions:

  • In a medium saucepan, over medium heat, add cream, cinnamon stick and ancho chili. 
  • Heat until small bubbles form around the edges of the pan. Remove from heat. 
  • Add chocolate chips and stir until combined and smooth. 
  • Let custard mixture cool to room temperature. 
  • Using a mesh strainer, push custard through, discarding the cinnamon stick, chili, and seeds.

Next:

  • Preheat oven to 275°F/135C
  • In a medium bowl, whisk egg yolks briskly until pale in color, about 1-2 minutes. 
  • Whisk in ½ Cup sugar until dissolved, about 2 minutes. 
  • Gently whisk in cream; do not overbeat. (Do not let bubbles form.)

Next:

  • Place 8 crème brûlée dishes in a baking pan.
  • Divide the custard mixture evenly between 8 dishes, leaving about a 1/2’’ at the top of the dish for the sugar topping, which is added later.
  • Place the pan in the oven and gently pour in 4-5 cups of warm water (enough to come halfway up the sides of the dishes).
  • Bake in oven for 30-40 minutes, or until the center of each custard still jiggles slightly.
  • Remove the dishes from the pan by pulling the oven rack out and lifting the dishes from the hot water. 
  • Let cool until room temperature, about 15 minutes.
  • Refrigerate at least 2 hours or up to 2 days.

Cinnamon Whipped Cream:

cinnamon whipped cream
Add some cinnamon whipped cream for a final burst of Mexican flavor. (Canva)

Ingredients:

  • 1 Cup (240 ml) whipping cream (crema de batir)
  • 2 TBS. sugar (azúcar estándar)
  • Dash of cinnamon (canela molida)

Instructions:

  • Using an electric mixer, beat whipping cream, sugar and cinnamon until stiff peaks form. 
  • Refrigerate until ready to serve with crème brûlée.

To Serve your Mexican Crème Brulee:

  • 20-30 minutes before serving mix together ½ tsp. of cinnamon and 6 TBS. of sugar. 
  • Sprinkle 1 TBS. of sugar mixture over each custard.
  • Using a hand-held torch, about ½ inch from sugar, caramelize the top by slowly working around the entire brûlée. Then torch it entirely. 
  • Return to the fridge for 10-12 minutes to chill the brûlée.
  • Top with Cinnamon Whipped Cream and serve.

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on Facebook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals.

What’s on in Puerto Vallarta in March

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Run, dance, eat and drink your way across Puerto Vallarta next month with these great events. (Visit Puerto Vallarta)

Puerto Vallarta is turning up the heat this March with a lineup of can’t-miss events that range from ballet to cacao celebrations and a festival dedicated to the art of the perfect Michelada. Whether you’re here for the culture, the cocktails, or a little cardio (looking at you, marathon runners), there’s something for every kind of traveler in PV this month. 

Here’s your guide to the best events happening in Puerto Vallarta in March 2025.

Mari El Russian State Ballet: Romeo & Juliet

Romeo and Juliet by The Russian State Ballet of Siberia

Shakespeare’s most famous love story gets a stunning ballet treatment courtesy of the Russian State Ballet Mari El. Under the direction of former Bolshoi Ballet soloist Konstantin Ivanov, this one-night-only performance features a dreamlike set design and a cast of 32 top-tier dancers performing Sergei Prokofiev’s moving score. If you appreciate world-class ballet, this is an unmissable event.

Date: Mar. 6
Location: Teatro Vallarta
Cost: Starting at 788 pesos

Puerto Vallarta Cacao Fiesta 2025

Puerto Vallarta Cacao Fiesta
(Puerto Vallarta Cacao Fiesta/Facebook)

Calling all chocoholics. This third edition of the Puerto Vallarta Cacao Fiesta is a deep dive into the rich history, culture, and magic of cacao. Expect talks, workshops, artisanal goods, music, and special guest speakers — including revered Mayan elders — who will guide attendees through the sacred traditions surrounding this beloved bean. In addition to tastings of artisanal chocolate, festivalgoers can participate in hands-on workshops on cacao preparation, rituals, and even a special cacao and mezcal pairing experience.

Date: Mar. 6-9
Location: Terranoble Art & Healing Center
Cost: Free on March 6; 900 pesos/day (March 7-9); 1,600 pesos for full access

What a Drag

What A Drag Puerto Vallarta
(We Love PV)

Straight men in drag, a raucous audience, and a worthy cause — What a Drag is back for its 11th year, and it’s more fabulous than ever. Contestants (teamed up with professional drag mentors) compete for the coveted Miss What A Drag crown, all while raising funds for Casa Esperanza Women’s Shelter. Expect laughs, cheers, and fierce competition. This event has become one of Puerto Vallarta’s must-see performances, blending comedy, inclusivity, and community spirit.

Date: Mar. 9
Location: Teatro Vallarta
Cost: Starting at 850 MXN

Fairyland Music Festival

Fairyland festival Puerto Vallarta
(Eventbrite)

Puerto Vallarta’s first annual queer house music festival is making a splash at Mantamar Beach Club. Four days of sun, sand, and world-class DJs — think Mark Knight, Derrick Carter, and Ultra Naté — will transform the Romantic Zone into a nonstop beach party. Attendees can also enjoy pool parties, themed night events and surprise performances from top drag queens and dancers.

Date: Mar. 13-16
Location: Mantamar Beach Club & Sushi
Cost: Starting at 3,900 pesos

Vinoma Fest 2025

Vinoma Puerto Vallarta
(On Bahia)

Fine wine meets ocean breezes at Vinoma Fest, where over 20 national and international wineries come together for a celebration of viticulture. This year’s theme, “Marea de Sabores” (Tide of Flavors), highlights the synergy between wine, gastronomy, and the eternal rhythm of the sea. Expect expertly curated pairings, fresh seafood, and workshops. Attendees can join masterclasses on wine tasting, food pairings, and the latest trends in Mexican viticulture.

Date: Mar. 14-15
Location: Maritime Terminal
Cost: 1,500 pesos

PVR Festival de Micheladas 2025

Michelada festival Puerto Vallarta
(Festivals PV/Facebook)

If you’ve never tried a Michelada, this is your moment. This beer-based cocktail (think lime, hot sauce, Worcestershire, and tomato juice) takes center stage at the second edition of PVR’s Michelada Festival. With over 30 exhibitors, contests, and live entertainment, it’s the perfect way to toast Puerto Vallarta’s legendary beach vibes.

Date: Mar. 15-16
Location: Hidalgo Park
Cost: Free entry (18+ only)

Ruta Turística Puerto Vallarta 2025

Ruta Turistica Puerto Vallarta
(Ruta Turistica Puerto Vallarta/Facebook)

Cycling enthusiasts, gear up for one of PV’s most scenic rides. The seventh edition of Ruta Turística offers three routes: a 21km beginner course, a 72km mid-range ride, and a grueling 100km trek to Punta de Mita. Whether you’re in it for the challenge or the coastal views, this ride is a bucket-list experience.

Date: Mar.22
Location: From Puerto Mágico to Punta de Mita and back
Cost: 1,100 pesos

Half Marathon Seapal Vallarta 2025

Puerto Vallarta Marathon
(Vallarta Nayarit Blog)

Runners, lace up for the 13th annual Half Marathon and 23rd annual Sports Race, held in honor of World Water Day. The course winds through Francisco M. Ascensio Boulevard, with categories for every age group. If you’re more of a casual jogger, there’s also a 5K option to keep things light.

Date: Mar. 23
Location: Agustín Flores Contreras Sports Complex
Cost: 400 pesos registration fee

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

Why do Mexicans have two last names?

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Why do Mexicans have two last names?
Why do Mexicans have two last names? Well, it all begins in 16th century Italy. (Chris Havler-Barrett)

If you’ve ever met a Mexican and wondered why their name is twice as long as yours, you’re not alone. At first glance, having two last names might seem like an unnecessary complication, an administrative headache or an elaborate memory test. However, in Mexico (and other Spanish-speaking countries), this tradition is more than just a naming convention; it’s a reflection of identity, heritage, and family pride, ensuring that both paternal and maternal lineage are acknowledged and preserved.

Unlike in English, where a last name is singular, in Spanish, we use the term apellido, and we have two. This system allows for precise identification and strengthens the connection to both sides of a person’s ancestry. The formula is simple: first name + father’s first apellido + mother’s first apellido. For example, if Luis Pérez Ramírez and María García López have a child named Juan, his full name will be Juan Pérez García, carrying both his paternal and maternal surnames forward.

In Mexico, children take the surnames of both parents, which they rarely change, even after marriage. (Stanford)

Another key aspect of this naming tradition is that women do not lose their birth names after marriage. Unlike in many English-speaking countries, where a woman traditionally takes her husband’s surname, in Mexico, a woman keeps both of her original last names. Some may choose to adopt their husband’s paternal surname, connected by the preposition “de” (meaning “of”), as a social custom rather than a legal requirement. 

A blissful tradition that originated in dark times

This tradition has its roots in Spain and dates back several centuries. Before this system, people were recorded by their given name and their parents’ names. Parish records, which were the primary method of documentation before civil registries existed, often listed individuals in a straightforward way, such as “Antonio, son of Francisco and Laura,” without any formal surnames.

This changed after the Council of Trent in the 16th century when the Catholic Church mandated the systematic registration of baptisms, marriages, and burials. These records became crucial for the Spanish Inquisition, which used them to trace people’s ancestry in search of any “impure” lineages. The individuals the Inquisition sought to identify were primarily Jews and Muslims who had been forced to convert to Christianity and were often suspected of secretly practicing their original faith. To enforce religious conformity, the Inquisition meticulously examined family histories, sometimes going back several generations, to ensure there were no traces of non-Christian lineage.

The Council of Trent
The Council of Trent sought to use surnames to identify those without Christian heritage. (Laurom/Wikimedia)

As a result, ancestry began to be meticulously examined and extended to all four grandparents’ surnames, reinforcing the belief that individuals descend from their entire family lineage. Noble families emphasized prestigious surnames, especially those linked to inherited titles or wealth. Beyond social hierarchy, this practice also proved practical, allowing to more precisely identify individuals.

Civil registries and standardization

In the 19th century, civil registries were introduced by liberal movements that sought to shift population control from the Church to the State. The first formal registry was established in Madrid in 1822, and civil registration soon became mandatory for the entire population. This transition allowed the government to maintain a more systematic record-keeping system. The Spanish Civil Code of 1889 established the practice of passing down both the paternal and maternal surnames, solidifying the naming convention still used today.

The challenges of this system

Paperwork
It’s twice as fun to have two last names, but it’s also twice the paperwork and twice the headache. (Kelly Sikkema/Unsplash)

While this system offers many advantages, it can become a nightmare in countries that do not accommodate two last names. Many must navigate a bureaucratic maze just to ensure their documents remain accurate. Some people choose to drop their second surname for convenience, only to later discover that their records no longer match across different systems. When filling out official documents with only one space for the last name, the first apellido may be mistaken for a middle name, the second apellido may disappear entirely, or both apellidos may need to be hyphenated into one for safekeeping.

Freedom of choice in a new era

In 2016, Mexico’s Supreme Court ruled unconstitutional the requirement of children being registered with their father’s surname first, arguing that it reinforced gender inequality. This landmark decision granted parents the right to choose the order of their child’s surnames, allowing them to prioritize either the paternal or maternal lineage. A year later, in 2017, a case emerged where a couple successfully registered their child using both of their maternal surnames, further solidifying the legal precedent. Additionally, the ruling established that adults could petition to change the order of their surnames, providing freedom of choice in personal identity.

Honoring my parents

My surnames are rare enough that I could be accurately identified with just one. I choose to use both to embrace the wholeness of my being. I practice a balanced sense of self by acknowledging the male and female energies that created me. As the granddaughter of four courageous Europeans who fled the horrors of anti-semitism and found refuge in Mexico, my full name holds a legacy of identity and resilience.

A lasting tradition

Ultimately, Mexico’s two-surname tradition reflects a culture that values deep roots. So, the next time you meet a Mexican with what seems like an excessively long name, remember: it honors their ancestors and ensures that no Juan is ever lost in the crowd.

Sandra Gancz Kahan is a Mexican writer and translator based in San Miguel de Allende who specializes in mental health and humanitarian aid. She believes in the power of language to foster compassion and understanding across cultures. She can be reached at sandragancz@gmail.com

State by Plate: Guerrero and the art of pozole

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The southern state of Guerrero is home to history, mountains, oceanfront paradise and traditional pozole. (Pinterest)

No state in Mexico has raised pozole to the level of culinary art quite like Guerrero. Of course, that’s only appropriate. Pozole is a stew — excluding pozole seco — whose main ingredient is corn — nixtamalized maize, to be exact, or hominy in English — and Guerrero is where corn was first created, 9,000 years ago. 

Originally domesticated in the Balsas River Basin in Guerrero from a species of teosinte called parviglumis, corn was a wonder of the ancient world. It took over 1200 years to spread as far as Panama and 2300 to reach Peru, but corn eventually became one of the most consumed foods on the planet. In its birthplace of Mexico, where there are now at least 59 varieties, it has always been assumed that pozole was a natural evolution from this invention. 

An aerial view of the cathedral and town of Taxco, Guerrero.
The mountainous, coastal state of Guererro has elevated a traditional soup to new heights. (Raúl Varela/Unsplash)

The origins of pozole 

However, the origins of pozole are shrouded in controversy and contention. For instance, one of the most commonly shared stories about pozole is that the Mexica (Aztec) elites ate pozole with human flesh; essentially, committing cannibalism. This may or may not be true, but it must be noted that the oft-cited source, Fray Bernardino de Sahagún, never mentions pozole by name. 

In fact, Alberto Peralta de Legarreta, who wrote the book on pre-Columbia food in Mexico (literally: Cultura gastronómica en la Mesoamérica prehispánica), insists that the word pozole was never used once in any pre-Hispanic text. He also explains that the Spanish authors who shaped our perception of this era, like Sahagún and Fray Diego Durán, didn’t use it either. They mention dishes of cooked corn, which may or may not have been pozole. After all, there are lots of corn dishes in Mexico.

The birth of pozole blanco, rojo and verde variations

Guerrero White Pozole
Pozole blanco, the original pozole, made Guerrero style. (Ix kimiaranda/Wikimedia)

That doesn’t mean pozole didn’t exist in pre-Columbian Mexico. It’s almost certainly a staple from great antiquity. But we don’t know much about its origins, only how it’s made—and even that is controversial. The first cookbook recipe Peralta could find for pozole is from 1937, a year before the Mexican president of the time, Lázaro Cárdenas, took control of the oil industry by expropriating wells from foreign owners. 

This period of patriotic fervor was profound for Mexican cuisine, particularly with dishes that mimic the colors of the Mexican flag, like the rojo, blanco and verde variations of pozole. One of them, pozole verde, my favorite, certainly originated in Guerrero, and pozole blanco, the original form of the dish, is sometimes credited to the state, too. 

However, the latter statement, like all those dealing with the early history of pozole, is unprovable. Nevertheless, Guerrero is famous for pozole verde and pozole blanco, just as Jalisco and Michoacán are hailed for their pozole rojo, and Colima for pozole seco.

How pozole is made in Guerrero

Nixtamalization, a Mesoamerican technique still used to this day, involves soaking dried corn in an alkaline solution, typically made from slaked lime. (Unsplash)

Corn is nixtamalized for pozole via several methods — typically by boiling it in an alkaline solution. Afterward, the kernels are left to steep overnight before being washed to remove the outer shell. Notably, this is the prelude before grinding to make nixtamalized tortillas. However, for those who don’t want to go to the traditional effort of making pozole from scratch, nixtamalized corn in a can may be found at almost any grocery.

The corn used as the base for pozole varies from state to state. In Guerrero, they use the ancho variety; not cacahuazintle, a more generically acceptable type. This is the first of many ways the state distinguishes its pozoles. Pork is the protein of choice in Guerrero and for pozole verde, for instance, tomatillo is used to color and flavor the sauce, as are herbs like hoja santa and epazote.

To make pozole blanco, the pork-and-corn-simmering-broth acquires seasoning via ingredients like onion, garlic, bay leaf, salt, pepper and oregano. It’s simple and delicious, with chilies added as preferred. Of course, depending upon what part of the state of Guerrero one resides in — coast, mountains or plateau — some regionally specific ingredients like eggs, chicharrón and sardines may be added to both pozole blanco and pozole verde.

In rare pozole verde recipes, chicken may be substituted for pork. This exception is observable nationwide, although pork is easily the most common meat in Guerrero and elsewhere. Then there are the fixings, added afterward— but more on that subject later.

Always on Thursday — the creation of jueves pozolero 

Pozole on a Thursday is a Guerrero staple. (Freepik)

The practice of serving pozole every Thursday, which originated in Guerrero and has now been picked up by restaurants in many states in Mexico, can be traced back to the 19th century in Iguala, where local families made it a custom. That’s one theory, anyway. Of course, many theories for how “jueves pozolero” began have been posited. 

An earlier tale links the birth of jueves pozolero to a crucial event in Mexican history: namely, the Embrace of Acatempan, an 1821 agreement between military leaders Agustín de Iturbide and Vicente Guerrero in the town of that name, Teloloapan municipality, in Guerrero — yes, it was named for him — that paved the way for Mexico’s independence from Spain. After the Thursday rapprochement, the two generals declared a feast, with a pig roasted for pozole served in clay pots. 

Another theory claims the practice arose near a famous nightclub Acapulco in the 1980s — News Disco & Concert Hall or Baby’O, perhaps — where the music scene was especially popular on Wednesday nights. Thus, hungover patrons needed their pozole verde or blanco to cure the condition on Thursdays and there was always a vendor nearby to assist. 

But who knows? Almost nothing about pozole is known with certainty. There are only legends and lore, so why not embrace them like Iturbide embraced Guerrero? 

Building the perfect pozole

Guerrero-style pozole verde ready for fixings. (Pabliotecario/Wikimedia)

When I go to my local favorite for Thursday Guerrero-style pozole verde, which I do religiously, there’s a process to taking all the fixings home and arranging them in the bowl. That’s part of the pleasure. The stew with pork and hominy is packaged in a large styrofoam cup and poured straight into the bowl. Then come the fixings. 

Oregano, onion and dried chili powder are rolled up in small foil balls and added as desired … as are the chicharrón — which I crumble — radish, avocado and lime; squeezed in the soup only. 

Lettuce or the alternative cabbage is optional, at least in my opinion. And, like all lovers of Guerrero-style pozole, I have developed strong opinions.

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.

Skip the resort scene: Driving Baja’s Bahia Concepcion

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Bahía Concepción
Bahía Concepción offers off-the-beaten-track Mexico and a taste of adventure. It's also incredibly accessible from major airports. Here's how to make the most of the Baja Peninsula. (RemoteMedic)

Driving the length of Baja California is a pilgrimage for road warriors. Some come seeking fish tacos and surf breaks, others for cactus-studded solitude. But if you ask me, the crown jewel of this 760-mile stretch between Tijuana and Cabo isn’t Cabo at all — it’s Bahia Concepcion, an unreasonably gorgeous bay that appears like a mirage about halfway down the peninsula. Framed by Baja’s signature rugged desert, the bay is a series of white-sand coves, craggy outcroppings, and turquoise water that’ll make you forget all about cell service (which, for the record, is spotty at best). And if you’re the kind of traveler who considers an oceanfront parking spot the pinnacle of luxury, you’re in for a treat — because Bahia Concepcion is prime RV camping territory.

Where exactly is this paradise?

Bahia Concepcion
(neversaysomedayfamily)

Bahia Concepcion stretches about 20 miles down the eastern coast of Baja, just south of Mulegé. If you’re driving from the U.S. border at Tijuana, expect a scenic (and occasionally bone-rattling) 11- to 12-hour journey. Coming from Los Cabos? It’s a solid 10-hour drive north, mostly along the Transpeninsular Highway (Mexico’s Highway 1), where the landscape oscillates between lonely desert, Pacific cliffs, and shimmering Gulf of California vistas. The closest airport is Loreto International Airport, about an hour south, where you can rent a car if you’d rather not put your own suspension through the adventure.

Santa Rosalía: French charm meets Baja grit

Santa Rosalía
(Expedia)

Before you reach Bahia Concepcion, you’ll hit Santa Rosalía, an odd but lovable town that feels like Baja and a tiny slice of Normandy had a love child. Once a French-run copper mining hub, Santa Rosalía still sports wooden colonial buildings, a wrought-iron church designed by Gustave Eiffel (yes, that Eiffel), and some of the best baked goods this side of the border, thanks to its still-thriving French bakery, Panadería El Boleo. It’s a great pit stop for fuel — both the car and carb-loading kind — before continuing south.

Mulegé: The Baja town that time forgot

Bahia Asuncion, Baja California Sur
Bondy lives in the small town of Bahia Asunción, Mulegé. She also works to promote the tourist economy there.

Just south of Santa Rosalía, Mulegé is a palm-filled oasis town tucked along the Mulegé River. With its dusty streets, sleepy cantinas, and a historic mission perched on a hill, it’s the kind of place that makes you want to throw your phone into the sea and never return to “real life.” Here, you can stock up on essentials at the local mercado, grab fish tacos at Asadero Dany’s, and meander through the Mission Santa Rosalía de Mulegé, which dates back to the 18th century. It’s also a great place to grab last-minute supplies before hitting the beaches of Bahia Concepcion. Craving craft beer and a pizza? Mulege Brewing Company is the local bar in town. Grab a seat outside underneath the big Baja sky and catch up with other road warriors who are making the same epic journey.

Playa Santispac: Front-row seats to paradise

Playa Santispac
(TripAdvisor)

Of all the beaches along Bahia Concepcion, Playa Santispac is the quintessential stop. With soft sand, shallow warm water, and ample space for RVs and campers, it’s a favorite among road trippers. Parking right on the beach is the norm here, and for a small fee (usually around 200 pesos per night), you can wake up with your toes practically in the Gulf of California If you’re not the camping type, there are palapa rentals, and for those who prefer their margaritas served with a side of shade, Armando’s, the beachside restaurant, delivers strong drinks and seafood fresh from the bay.

How long does it take to explore the bay?

Driving the coastline of Bahia Concepcion takes about an hour, but let’s be real — you’ll be stopping constantly, either to take photos or to impulsively jump into the water. The bay is lined with small beaches, each with its own character: Playa Coyote is beloved by snowbirds who’ve mastered the art of slow travel, while Playa El Burro is a mix of rustic rentals and one laid-back palapa bar. Playa Escondida (aptly named) requires a little more effort to reach, but is one of the most beautiful beaches you’ll see along the drive.

What to know before you go

  • Cash is king. Many places, including the beach camping spots, don’t take credit cards, so bring pesos.
  • Cell service is spotty. Embrace the digital detox.
  • Stock up in Mulegé. Once you hit the bay, grocery options are minimal, so grab your provisions before heading south.
  • Be mindful of tides. Some beaches get a little tight at high tide, so check where you park that RV.
  • Bring snorkel gear. The water is ridiculously clear, and you’ll want to take advantage of it.

The drive of a lifetime

Los Cabos road trip destination.
The roads of the Baja Peninsula offer great views for drivers and great destinations for families. (Nick Dunlap/Unsplash)

Having driven the Baja Peninsula top to bottom and back again, I can say with certainty that Bahia Concepcion is one of those rare places that makes you wonder if you should just stay forever. There’s something about watching the sunrise over the bay, sipping a coffee brewed on a camp stove, and knowing that the hardest decision of the day is whether to nap in a hammock or paddle to a nearby island.

If you’re looking for adventure, solitude, and the kind of off-the-grid beauty that travel dreams are made of, skip the resort scene and head to this wild, wondrous slice of Baja. Just be warned — you may never want to leave.

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

Can Spring Break revive Cabo San Lucas’ flagging nightlife scene?

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Los Cabos nightlife Spring Breakers
Los Cabos has been synonymous with great nightlife for decades. After a period of decline, could the answer lie with the same Spring Breakers who made it iconic in the 1990s? (Student City)

It’s easy to date the moment Cabo San Lucas arrived as a nightlife destination. On April 16, 1990, Van Halen, then one of the biggest rock bands in the world, performed live at the club they had jointly opened, Cabo Wabo Cantina, with MTV promoting the event on U.S. television by running a contest in which 10 lucky winners got flown in for the Grand Opening, and showing highlights from the festivities.

Meanwhile, a year before this high-profile premiere, two other iconic nightlife spots opened: El Squid Roe and The Giggling Marlin. For the next 30-plus years, until Giggling Marlin was shuttered (at least until further notice) by a fire on June 15, 2024, these three were the titans of the local nightlife scene. But many more great bars and clubs joined the fun over the years. Some are gone now — RIP Love Shack and Cabo Lounge — but many more are still up and long-running.

There was a time not so long ago when Cabo San Lucas’ nightlife was an international attraction. (Hotel Tesoro Los Cabos)

Because here’s the thing: Cabo San Lucas is the only place locally that stays open late. You can find great bars in San José del Cabo, the East Cape, or Todos Santos, but by 11 p.m., you’ll be at your home or hotel. Cabo San Lucas was where the area’s party-hearty reputation was earned and defined, and over the decades it has birthed many a memorable story involving local characters and late-night taco stops.

However, over the last two years, the party has finally shown indications of winding down.

The steep decline in Cabo’ San Lucas nightlife in recent years

Business owners in Cabo San Lucas noticed a negative trend in nightlife sales in 2023, but in 2024, full-fledged panic set in, as sales plunged by more than 50%. Many reasons for this freefall have been given, most of which fall under the category of “urban image” problems. 

Cabo San Lucas nightlife
Cabo San Lucas is currently suffering from an image problem. (My Cabo Excursions)

“Right now the season has fallen again and we do not see any progress,” lamented the coordinator of the non-profit Grupo Madrugadores de Cabo San Lucas, Seth Vázquez Cuevas, in late 2024, per Tribuna de Mexico. “People are afraid to go downtown for many reasons: there is no infrastructure, the traffic is horrible, there is no electricity, and there are sewer spills all the time.”

This point of view is a popularly held one and reflects a sad political reality. Because San José del Cabo is the seat of local government, its downtown has received an amazing makeover in recent years while Cabo San Lucas’ downtown has been allowed to atrophy; aesthetically and in terms of badly needed infrastructure and services. 

Support from numerous fronts could help rectify what is increasingly a problematic situation and it’s what local business leaders, who are the ones often responsible for local improvements, are calling for. 

“The most important point and number one objective is the remodeling of Downtown Cabo San Lucas, with everything that this implies,” noted Gustave Laborde, head of the Los Cabos Business Association. “We know that this is going to be a great effort. But we want to fully involve all the associations, the College of Architects, the Hotel Association, Fiturca, the Coordinating Council of Los Cabos, and mainly all the businessmen of El Centro who need to be united and manage to work on a common front that is the remodeling of El Centro.”

El Squid Roe, Cabo San Lucas nightlife
Multilevel El Squid Roe remains one of the titans of the Cabo San Lucas nightlife scene. (El Squid Roe)

Can Spring Break revive flagging nightlife fortunes?

Whether that help comes, there is a rainbow on the immediate horizon in the form of Spring Break. Los Cabos is one of the most popular international destinations for U.S. and Canadian college students during the annual Spring vacation break. For example, in 2024, over 45,000 students flocked to Los Cabos for Spring Break, and despite the terrible year for Cabo San Lucas nightlife overall, local bars and clubs were packed during March. 

This year is expected to be even better, with reservations for 50,000 Spring Breakers already confirmed. This increase is notable, not only in light of CSL’s flagging fortunes but also because Spring Break numbers are expected to be slightly down in other popular Mexican destinations like Cancún and Puerto Vallarta. Cancún, which in the past has drawn 100,000 or more Spring Breakers, is expecting only 35,000 this year.

Much of the 40 million dollars expected to be injected into the Los Cabos economy will go to the hotels charging over $500 per night on average, but nightlife and local restaurants are also expected to reap major benefits.  

Cabo San Lucas, already projecting a slight uptick (15%–20%) across the nightlife sector in 2025, could do even better courtesy of a strong Spring Break season. With this in mind, beautification efforts are already being ramped up for the students’ arrival during March.

Cabo Wabo, Cabo San Lucas nightlife center
Cabo still rocks at Cabo Wabo Cantina. (Cabo Wabo Cantina)

What are the underlying causes of Cabo’s steep nightlife decline?

“Urban image” problems, the colloquial explanation for the decline of nightlife sales in Cabo San Lucas, are undoubtedly responsible for some of the steep dip experienced. But there may be another reason, too, one rooted in a demographic reality: Gen Z doesn’t drink as much as previous generations. For instance, they drink 20% less, on average, than their immediate predecessors, Millennials.

That’s a very significant number, and it links Cabo San Lucas to a larger trend that is now apparent across the U.S., where bar sales are also down.

As the Director of the National Institute on Alcohol Abuse and Alcoholism, George F. Koob, pointed out in a recent statement, via Time: “It is becoming clear that for whatever reasons, today’s younger generations are just less interested in alcohol and are more likely than older generations to see it as risky for their health and to participate in periods of abstinence like Dry January.”

So even if Cabo San Lucas can achieve the downtown makeover all of us who live here want to see, there’s no guarantee it’ll be a quick fix for area bars and clubs. So in addition to hoping for a banner Spring Break, I guess we locals will just have to drink more to prop up the economy in the meantime. Cheers!

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

Taste of Mexico: Beans

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Different varieties of Mexican beans
Beans, beans everywhere. It must time for a Taste of Mexico. (Gobierno de México)

It is often said that Mexican culture is built on corn, but beans were as important for the development of the pre-Columbian cultures of Mesoamerica. 

Beans have been highly valued since ancient times for their ability to endure extreme temperatures and various altitudes, as well as for the ease with which their seeds can be preserved for years, making them essential during food shortages. 

Black beans in wooden spoon
Beans are another Mexican gift to the world: of 150 species known in the world, a fifth are native to Mexico. (Gobierno de México)

Among the pre-Columbian civilizations, beans were considered a gift from the gods and were often included in rituals and offerings related to rain and fertility. The ancient Maya held beans in such high regard that their foundational book, the Popol Vuh, states that the first men were given corn, beans, peppers and squash as their staple food. Similarly, the Mexica (Aztecs) valued beans and often demanded them as tribute from the communities they governed.

Beans were a crucial component of the milpa, an agricultural system designed to provide the three staple ingredients of the Mesoamerican diet: corn, beans and squash. This system operated in perfect harmony: corn served as a structure for the beans to climb, beans enriched the soil with nitrogen, and squash helped retain moisture throughout the season. 

A whole world of beans

There are more than 150 species of beans worldwide, but only 31 are native to Mexico. Some of the most popular and widely consumed varieties include:

  • Black beans: Commonly eaten in central and southern Mexico.
  • Pinto beans: A favorite in the northern regions, often served with grilled meat.
  • Mayocoba and Peruvian beans: Light yellow beans that are predominant in the northwest.
  • Flor de mayo and flor de junio beans: pink or beige beans with purple streaks, essential in soups and stews from the Bajío and Altiplano regions.
  • Ayocote beans are a climbing variety native to Mexico known for being large and colorful. They have been cultivated since pre-Columbian times and are used in moles and salads.
Cupped hands holding frijoles azufrado
Azufrado Higuera beans. (Gobiero de Nayarit)

Are we endangering our bean tradition?

Despite being essential to our ancestors, bean consumption in Mexico has declined significantly in recent decades. In the 1980s, the average Mexican ate 16 kilos of beans yearly, while average consumption in 2024 was only 7.7 kilos, according to a 2021 report by the Ministry of Agriculture (Sader).

Several factors contribute to this decline. Preparing beans requires more time, and our consumption of meat and processed foods has increased. Culturally, beans are often viewed as food for the poor. I remember that whenever someone in my family faced economic challenges, my grandparents would dramatically say, “Even if we can only afford to eat beans, we will remain honorable people.”

Climate change and evolving farming practices have also put many bean varieties at risk. Today, various organizations and communities are working to preserve Mexico’s native beans through the milpa system. Additionally, in late 2024, President Claudia Sheinbaum announced that the federal government would seek to increase bean and corn production by 30% and bring attention back to endemic varieties of corn and beans in order to achieve self-sufficiency in production.

Eat your beans

Beans are a fantastic source of protein, fiber, B vitamins, iron, phosphorus and magnesium. In fact, just one cup of beans provides 50% of the recommended daily intake of fiber. When beans are paired with corn, they create a complete protein source, as they complement corn’s lower protein content.

Incorporating beans into your diet regularly can help lower cholesterol, improve digestion, and stabilize blood sugar levels.

I have fond memories of both my grandparents’ homes, which always had a pot of frijoles de la olla on the stove. When a visitor arrived hungry, my grandparents would serve them a bowl of beans or provide tortillas for making bean tacos.

Frijoles de la olla

Frijoles de la olla are the foundation for any recipe that includes beans. You can serve them as a side dish, mash them to create refried beans or blend them into a sauce for enfrijoladas. If you want to enhance their flavor, cook your beans with bacon or chorizo to make delicious frijoles charros. Most importantly, whenever you’re hungry, a bowl of beans not only satisfies your appetite but is also one of the healthiest and most nutritious meals you can enjoy.

To prepare the beans, start by soaking them overnight to enhance their digestibility. The following morning, rinse the beans thoroughly. 

  1. Place the beans in a pot and add double the amount of water.  
  2. Add half an onion and two cloves of garlic to the pot.  
  3. Cook the beans for 90 minutes.  
  4. After cooking, season with salt and add epazote. Let the beans simmer for an additional 30 minutes.

I personally love to begin my mornings with the Mexican classic of eggs and beans. I also enjoy them as a delightful surprise when they’re hidden in a sope or used as stuffing in a panucho or a tlacoyo. They are equally delicious when served as a sauce coating enfrijoladas. Another extremely traditional and ancestral way to enjoy them is in a tamal de frijol.

What’s your favorite way of eating beans?

María Meléndez is a Mexico City food blogger and influencer.

The history behind Trump’s pledge to ‘take care of’ Mexico’s cartels: Our CEO interviews Carlos Pérez Ricart

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Carlos Pérez Ricart
Carlos Pérez Ricart is prominent Mexican writer, professor and researcher. (Courtesy of Carlos Pérez Ricart)

A few weeks ago, a well-read friend of mine gave me a book with no commentary other than “You must read this.” The book, titled “One Hundred Years of Spies and Drugs: The Story of United States Counternarcotics Agents in Mexico” by Carlos Pérez Ricart, didn’t exactly fit into my standard reading interests, which are more focused on business, the economy and politics. But given my friend’s insistence, I decided to give the book a try.

I remember thinking similarly when pressed by friends to watch the Netflix series “Narcos.” My wife and I do not like consuming dramatic or violent content and try to avoid it as much as possible, as we feel like it is the equivalent of junk food for our brains. But once I began watching the “Narcos” series, I must admit that I found it fascinating. The insight it provided into the inner works of the DEA, the CIA, the U.S. government, the Mexican government and of course the cartels, was informative, enlightening and disturbing.

The book "One Hundred Years of Spies and Drugs: The Story of United States Counternarcotics Agents in Mexico" by Carlos Pérez Ricart
“One Hundred Years of Spies and Drugs: The Story of United States Counternarcotics Agents in Mexico” by Carlos Pérez Ricart. (Random House)

This book had a similar effect on me and within just the first few pages, I became completely engrossed in the details. So much so that I reached out to the author, Carlos Pérez Ricart, and sat down with him to discuss his book and his thoughts on the current state of U.S./Mexican affairs. What follows are the highlights of our conversation.

MND: Recent news headlines are filled with threats from the Trump administration regarding the Mexican cartels. The administration has made it clear that if Mexico is unable to solve the drug problem, the U.S. will get involved and get it done. What are your initial thoughts on this?

Pérez Ricart: The reality is that the United States has in fact been involved quite actively in the drug industry in Mexico for nearly 100 years already, so in many ways it would be nothing new.

Help me understand why and how the U.S. has been involved for so long. How did it begin so long ago?

During the Second World War, the U.S. military became increasingly concerned about the reliability of the supply of Asian (and Turkish) opium needed to produce morphine for wounded soldiers. As a result, U.S. agents went looking for an alternative supply in Mexico. They wanted to have a supply chain closer to home that was not actually in the United States, given the delicate nature of the product.

The result was essentially the development of an opium supply base in the Mexican states of Sonora and Guerrero. The second well-documented case of the U.S. military encouraging the production of opium in Mexico was during the Vietnam War for the same purpose of local morphine supply when Asian supplies were disrupted. I will note that there is no formal agreement of the U.S. buying opium from Mexico, but rather vast amounts of documentation making clear the encouragement of the development of a supply base of the product.

Wow. You are saying that the U.S. military actually had an important role in developing the opium drug industry in Mexico? That seems like a pretty staggering claim. How confident are you in your research and sources of information?

Most of my sources are actually public information from the National Archives in Washington, D.C. As do all government agencies, the DEA, after a certain period of time, makes many previously classified documents public. I dedicated my Ph.D. and several years of my life reviewing the DEA archives on Mexico in the National Archives in D.C., as well as additional archives in California and Texas archive offices. I was subsequently able to fill in gaps of information though many requests I made to the U.S. government through the Freedom of Information Act (FOIA). I was told by the National Archives staff that I was only the second person to review these documents since they were first released.

The U.S. National Archives in Washington DC
Much of Pérez Ricart’s research material was sourced from U.S. government sources. (David Samuel CC BY-SA 3.0)

What about documents from Mexican sources? What was available to help piece together the history?

Actually, in Mexico, there is much less documentation on this issue. Most of my research came from documents prepared by different government agencies in the United States and from countless interviews of former DEA agents in both the US and Mexico.

Tell us what you learned from those interviews.

I think that it’s important to understand the scale of DEA agents and employees from other agencies operating on a constant basis in Mexico. Today, we know that, officially, there are 52 DEA agents working out of 12 offices in Mexico. This is public information and we know the names and locations of each of these agents. There are also 14 other U.S. agencies operating in the country: groups like ICE, CIA, FBI, etc. In addition, there are an unknown number of additional U.S. agents temporarily in the country at any given time. Interviews with 50-plus former agents suggested that there are as many as 400 “unofficial” agents also operating in the country. In fact, no one knows the actual number, including DEA headquarters in Washington, D.C., as many of the field offices of the DEA — like Chicago, Houston, Atlanta, etc — are sending agents to Mexico as well.

What are all of these agents doing? Do we have any idea?

There is very little documentation telling us what the official and unofficial agents do, but my interviews with former agents confirm that in fact they have done investigations, made payments, done interrogations, made arrests and more.

DEA agents with black jackets with the word DEA
Pérez Ricart interviewed former U.S. DEA agents to learn about the role the agency plays in Mexico. (DEA)

So after the demand for Mexican opium for morphine purposes dried up, what happened? 

Other organizations or individuals from the U.S. market naturally looked to already established farmers in Sinaloa and Guerrero to help supply other drugs for the U.S. market. After opium came cannabis, then cocaine and now fentanyl. The farmers had the expertise, the ability to produce unbothered by local, national and foreign governments, and the demand from the United States only increased.

Were there any real efforts to put a stop to the production?

There was a time during the marijuana production boom that the U.S. supplied Mexico with the herbicide paraquat to help eradicate the crops, but that initiative was ultimately stopped due to concerns about traces of deadly paraquat appearing in marijuana being sold in the U.S.

So getting back to the current U.S. administration’s threats to put a stop to the drugs crossing the border — have we ever seen anything like this before?

We have. Actually, Operation Intercept was launched by U.S. President Nixon in September of 1969 — nearly 56 years ago if you can imagine — in an effort to stop the flow of marijuana and other drugs coming into the United States from Mexico. The operation involved a zero-tolerance policy in which, for several weeks, U.S. Customs agents stopped every single vehicle coming from Mexico to search for drugs. This operation was part of Nixon’s War on Drugs initiative looking to pressure Mexico to cooperate with U.S. anti-drug policies. Needless to say, the initiative was not successful.

And here we are today, 56 years later, talking about the same issues.

Yes, very sadly the problems have only worsened. Hundreds of thousands of Americans [are] dying from drug overdoses, hundreds of thousands of Mexicans [are] dying from gun violence due to drug trafficking. To further complicate matters, the latest drugs — synthetic opioids — don’t even need farmers and can be produced in tiny one-room labs. The result has been worsening poverty, social issues and worsening violence in the states of Sinaloa and Guerrero.

I could talk for hours more on this fascinating (and extremely depressing and sad) topic. Let’s talk again soon to get your thoughts and perspectives on how there might be a positive way forward on this issue.

I would be more than happy to.


Stay tuned to MND for future interviews, thoughts and perspectives from Carlos.

Carlos Pérez Ricart has a Ph.D. in Political Science from the Freie Universitat Berlin and a degree in International Relations from El Colegio de México. He has taught at Oxford and St. Anthony’s College in the U.K. and is currently an assistant professor in International Relations at the Center for Research and Teaching in Economics (CIDE) in Mexico City. His book “Cien anos de espias y drogas: La historia de los agentes antinarcoticos de Estados Unidos en Mexico” is published in Spanish by Random House.

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