Each year, large quantities of sargassum contaminate Mexico's southeastern beaches. In 2023, Mexico’s navy retrieved approximately 22,000 tonnes (22 million kilograms) of it. (Elizabeth Ruiz/Cuartoscuro)
Sargassum, the brown seaweed notorious for its negative effects on ecosystems, tourism and public health, might have a redemptive use as a common construction material, according to a groundbreaking study by National Autonomous University of Mexico (UNAM) researchers.
Dubbed the “sargapanel,” the material was developed by a group of researchers led by scientist Miriam Estévez González from UNAM’s Center for Applied Physics and Advanced Technology in Juriquilla, Querétaro. Estévez explained that the material resembles drywall, the only difference being that its core and coating are made out of seaweed.
Each “sargapanel” uses five kilograms of dry algae, equivalent to 50 or 60 kilograms of wet organic material. (Gaceta UNAM)
“Each unit is manufactured with five kilograms of dry algae, equivalent to 50 or 60 kilograms of wet organic material,” Estévez said, adding that the new material supports the circular economy by utilizing non-toxic and recyclable resources.
Furthermore, it addresses an environmental issue by preventing the decomposition of sargassum on beaches. In 2023, Mexico’s navy retrieved approximately 22,000 tonnes (22 million kilograms) of sargassum from the beaches of the Mexican Caribbean.
How is sargapanel made?
To make sargapanel, the algae is first collected at sea after which it is subject to a solar drying treatment. Once dry, it is packed and sent to Estévez’s team in Querétaro where they remove impurities from the raw material including salts, sand and plastics.
Once the algae is clean, it is ground, crushed and sifted to obtain a powder that, once combined with organic fibers and other components, forms the pulp used to manufacture the sargapanel cover. Containing up to 70% algae, this flexible cover is then placed on both sides of a solid core made from sargassum and plaster.
How is sargapanel used?
Scientists say these panels can be used like any traditional building panel for walls and ceilings, as they also allow for electrical and hydraulic installations.
One sargassum panel can support loads of up to 10 kilograms without anchors. According to UNAM, sargapanel has been successfully installed in a house in Querétaro, proving its efficiency as a construction material.
“We want companies to know about our product so that it doesn’t just remain on paper,” team member Rodrigo Alonso Esparza Muñoz told Gaceta UNAM. “We already [have] a competitive [product], but once the panel is on the market, it will be a very good option,” he said.
When does sargassum season begin in the Mexican Caribbean?
In the Riviera Maya, sargassum season usually lasts from May to November, although it can vary depending on the climatic and oceanographic conditions of each year. In 2024, the season officially ended on Nov. 14.
Oaxaca is one of Mexico’s most devout states, so it’s no surprise that the run up to Lent coincides with extra religious holidays. If you’re an atheist however, fear not, because there’s plenty more to see in March, as Oaxaca celebrates its most famous son, enjoys some high culture and offers the usual array of exciting activities for visitors and residents alike.
Santa Cruz Xoxocotlán hosts an annual event called “Martes de Bruja” or Witches Tuesdays. This takes place every Tuesday following Ash Wednesday, which marks the beginning of Lent, until Easter. This tradition dates back to colonial times. While churches were being built, wives would bring their husbands tamales. Now they celebrate with tamales, torches and live music.
Live music takes place from 8 p.m. in the park.
When: Every Tuesday until Easter Where: 3 Genaro V. Vásquez, Cabecera Municipal, Sta Cruz Xoxocotlan Cost: Free
Fidelio is an opera by German composer Ludwig van Beethoven, inspired by a true story from the French Revolution. It resonates with contemporary life’s themes of isolation, liberty and humanity. This March, Fidelio is streaming at the beautiful Teatro Macedonia Alcala, built in the early 20th century and seats around 800 people. The opera will be live-streamed from the Metropolitan Opera in New York, complete with Spanish subtitles.
When: March 15, 11 a.m. Where: Teatro Macedonia Alcala, Oaxaca Cost: 250 pesos at the box office
The spring equinox takes place on March 20 and is a beautiful time to visit one of the various archaeological sites in Oaxaca, like Mitla or Yagul.
There will also be an event in Etla hosted by Aguamiel to welcome spring with a three-day celebration (March 21st, 22nd, and 23rd). This is their fifth annual Spring Equinox festival. There will be lectures, workshops and performances. Food and drink are available inside.
When: March 21, 22 and 23 Where: Agumiel in Guadalupe, Etla Cost: 50 pesos, extra for the temazcal and Mayan fire ceremony
Celebrate Benito Juárez
(Wikimedia Commons)
March marks the anniversary of the birth of President Benito Juárez, born in Pablo Guelatao, Oaxaca, on March 21, 1806. To commemorate his efforts for the Mexican people, he is remembered on (or near) his birthday every year. On this day, schools, banks, government offices, and many businesses are closed, while people celebrate with parades and fireworks. Ceremonies are held at the Monument to Benito Juárez monument, where floral tributes and speeches celebrate his contribution to the nation.
President Claudia Sheinbaum will also visit Oaxaca to commemorate the anniversary.
When: March 17 (National holiday) and 21 (observance) Where: Throughout Oaxaca, but in particular at monuments to Benito Juarez and at his hometown of Guelatao Cost: Free
On March 23, Puerto Rican Pop singer and songwriter Encarnita “Kany” García de Jesús is performing in Oaxaca. García is known for hits such as “Hoy Ya Me Voy”, “Quédate” and “Para Siempre”, and is the winner of six Latin Grammys.
When: March 23 Where: Guelaguetza Auditorium Cost: Tickets start at1000 pesos, up to 1900 pesos
Samaritans Day
(Carolina Jímenez/Cuartoscuro)
Samaritans Day is celebrated on the fourth Friday in Lent. This day is observed by recreating a passage in the bible where a Samaritan woman by the name of Photine gave a thirsty Jesus a drink of water at a well (John 4). Although this is not the more famous Samaritan passage (Luke 10), the moral is the same: be kind to everyone, no matter what issues may lie between you.
Samaritans Day follows this idea, with free water offered to one and all. In Oaxaca city people set up with fruit flavored “aguas,” which are given to passersby. Alcala, the main walking street near Santo Domingo church is a good place to find aguas, but get there early before they run out!
Regional Mexican band ‘El Trono de México’ specialize in Durango and Tierra Caliente music genres. The genre was influenced by the technobanda sound, using instruments such as electric keyboards, electric bass, trumpets, trombones, saxophones and drums. The electric keyboard gives the genre a signature keyboard riff.
When: March 29 Where: Guelaguetza Auditorium Cost: From 1400 pesos to 1200 pesos
Discover the cosmos
(Shutterstock)
“Finding the Universe” is an exhibition by Gary Goldberg transforming photographs with felting. The images, taken over a decade around Oaxaca, show forms observed in the deteriorated patina of the ancient city walls. Goldberg explains that he finds “mythological creatures, magical landscapes and faces. I call these images Magical Realism.”
When: Until March 30 Where: Centro Fotografico Manuel Álvarez Bravo (CFMAB), Oaxaca city Cost: Free
Anna Bruce is an award-winning British photojournalist based in Oaxaca, Mexico. Just some of the media outlets she has worked with include Vice, The Financial Times, Time Out, Huffington Post, The Times of London, the BBC and Sony TV. Find out more about her work at her website or visit her on social media on Instagram or on Facebook.
Sheinbaum's address, when announced, was intended to be a rally marking the commencement of a trade war with the United States. Instead, it was a celebratory "festival" used to inform the public of Mexico's position with respect to the United States' current tariff policy. (Presidencia/Cuartoscuro)
Hundreds of thousands of people flocked to Mexico City’s central square on Sunday to join President Claudia Sheinbaum in celebrating the United States’ decision to suspend tariffs on most Mexican goods.
And under blue skies on a warm day in the capital, a jovial celebration it was. An ensemble of mariachi musicians and various singers warmed up the large crowd before Mexico’s first presidenta exited the National Palace and strode to a stage in the Zócalo to deliver a celebratory, patriotic and optimistic address.
Approximately 350,000 people attended President Sheinbaum’s tariffs update from Mexico City’s Zócalo on Sunday. (Presidencia/Cuartoscuro)
“No estás sola,” or “You are not alone,” chanted the masses as the highly popular president stood behind a lectern, poised to begin her speech.
“… In the relationship with the United States, with its government, dialogue and respect prevailed, and the tariffs that were being applied to the products we export to the neighboring country were lifted. This, I repeat, is an achievement of all of us,” she said.
What was slated to be a defiant rally marking the commencement of a trade war with the world’s largest economy was rebranded as a “festival” by the president after her successful call with her U.S. counterpart last Thursday morning.
“… Fortunately, dialogue, and above all respect between our nations, prevailed,” she reiterated.
Indeed, Trump’s ostensible reason for suspending the tariffs until April 2 was “as an accommodation, and out of respect for President Sheinbaum.”
“Our relationship has been a very good one, and we are working hard, together, on the Border, both in terms of stopping Illegal Aliens from entering the United States and, likewise, stopping Fentanyl,” he said on social media.
Trump’s main stated reason for imposing tariffs on Mexico and Canada was that the two countries had not done enough to stem the flow of fentanyl into the United States.
Sheinbaum told reporters last week that in her call with the U.S. president, she emphasized that her government is in fact “getting results” on security issues, including in stopping the trafficking of fentanyl across Mexico’s northern border.
Economy Minister Marcelo Ebrard estimated last Friday that between 85% and 90% of Mexican goods exported to the United States won’t be subject to tariffs as a result of Trump’s decision to suspend tariffs on imports from Mexico covered by the USMCA free trade pact.
‘We’re neighbors, we have the responsibility to collaborate’
Accompanied in the Zócalo by cabinet ministers, lawmakers, state governors and other dignitaries, Sheinbaum once again expressed optimism that Mexican goods won’t be affected by reciprocal tariffs the United States intends to impose next month on imports from many countries around the world.
In her speech, Sheinbaum asserted that the United States will have no reason to impose reciprocal tariffs on imports from Mexico because there are “practically” no duties on the goods the U.S. ships to its southern neighbor.
Asamblea informativa en el Zócalo. Ciudad de México
“We’re neighbors, we have the responsibility to collaborate,” Sheinbaum added.
“… But we must be clear, as [independence hero and former president] Vicente Guerrero said, ‘The homeland comes first!'” she declared.
For his part, Trump said in an interview that aired on Sunday that he had given Mexico and Canada “a little bit of a break for this short period of time” on tariffs.
However, in an apparent reference to imports from Mexico and Canada, he said, “The tariffs could go up as time goes by.”
“We have to reach an agreement on steel and aluminum,” Ebrard said last Friday.
Sheinbaum reaffirms commitment to combating fentanyl
“Today I want to take the opportunity to say to the United States people from the political center of our republic that we have no intention, nor will we ever have any intention, to harm you,” Sheinbaum said.
“We’re determined to collaborate with you in all domains, especially in light of the concern due to the serious problem of the use of synthetic drugs,” she said.
“For humanitarian reasons, Mexico will continue collaborating to prevent fentanyl from reaching young people in the United States. … Not only do we not want this drug to reach young people in the United States, but we do not want it to reach any part of the world or young Mexicans,” Sheinbaum said.
In her call with Trump last week, the president said she highlighted that fentanyl seizures at the Mexico-United States border have declined significantly in recent months.
The CIA drone flights over Mexico only occur after the government of Mexico has requested them in order to obtain information to be able to respond to prevailing “security conditions,” Sheinbaum said last month.
‘We cannot cede our sovereignty’
While Sheinbaum stressed that Mexico is willing to collaborate and cooperate with the United States, she also used her 44-minute-long speech on Sunday to once again demonstrate her commitment to acting in the nation’s best interests and not allowing any violation of its sovereignty.
“We cannot cede our sovereignty, nor can our people be affected by decisions made by foreign governments or hegemonies. In such a case, we will always act immediately,” the president said.
“… When a short while ago a journalist asked me … Aren’t you afraid [of Trump]? I said: No, because there is an entire people who support us, because there is no separation between the people and the government. We will always be together and together we will always move forward with courage, with a cool head, and with a lot of love for the people of Mexico,” Sheinbaum said.
“With will and tenacity, we must always keep dialogue as the [first] option. So far, it has yielded results and I think it will continue to do so. However, we must be attentive and informed in case it is necessary to convene an assembly again in this public square,” she said.
“Do you agree?” Sheinbaum asked the large crowd in the Zócalo.
“Sí,” the president’s supporters roared back, before breaking into a chant of “The people united will never be defeated!”
Modern abstraction? Meet Mexican history. Anything goes at Originario. (All photos by Originario)
When the Originario interior design concept was born, its creator, Andrés Gutiérrez, a native of Guanajuato, Mexico, already had a recognized career as an interior designer. At just 33 years old in 2020, his work was being reviewed by prestigious media outlets such as Architectural Digest, thanks to the unique style he developed at his A-G Studio, which has been dedicated to residential and commercial interior design since its founding in 2012.
Andrés’ personal style is characterized by allusions to pre-Hispanic culture infused with a modern abstract touch. He has created a personal line of furniture design, primarily inspired by pre-Hispanic mythology, gods, and mysticism, called Los Trece Cielos (The Thirteen Skies). Perhaps this is why the charm of his style, enriched with elements of Mexican culture, has transformed into one of the most original and sophisticated proposals in Mexico’s interior design landscape: Originario, which debuted in February 2022.
The Originario showroom is a sight to behold.
Originario is not just a showroom; it is a stage that creates a world of its own — a “countercultural platform to the normative artistic proposal,” according to its own description. It is an interior design store that showcases Mexican designers and emerging talents, curated by Andrés himself. “Originario was born first and foremost as an alternative platform for the Mexican design industry, offering a space for experimentation and the exhibition of new ideas by national talent,” reads the project overview on its website.
Additionally, this project “becomes a fun and unique place for everyone to appreciate and purchase furniture, objects, and art made in the country, presenting a new perspective on the aesthetics and panorama of Mexican design,” the statement continues. Today, this proposal exudes a futuristic neo-pre-Hispanic style with nods to abstraction and the digital age.
Echoes of the Past
Visiting the Originario concept is an experience in itself. Located in the heart of Colonia Roma, at 249-B Colima St. in Mexico City, within a classic French-style house from the early 20th century, this showroom feels like entering a fantastic new world — full of colors, with echoes of both the past and the future.
Maquizcóatl Credenza, by Andrés Gutiérrez, is inspired by Maquizcóatl, the two-headed serpent, symbol of justice and karma in Aztec culture.
This space consists of five rooms that are constantly being redesigned. “Each area is transformed independently, paying careful attention to balance, color, and an eclectic, maximalist aesthetic.” Originario serves as a stage for Mexican talents in the contemporary scene: “The intention is collaborative; it seeks to discover and showcase alternative, young, emerging, and hidden Mexican talent, as well as to work with established artists and designers from the local scene,” claims the project statement.
From the beginning, talents such as Comité de Proyectos, Sustancia, CHUCH, Bestia, Piedra de Fuego, Mely Ávila, Raúl de la Cerda, Editora Nacional, Flama, and A-G Studio, among others, have been part of this proposal. Numerous artists have contributed to the visual composition of Originario.
Echoes of the past permeate the atmosphere, with a pre-colonial aesthetic throughout. Iconic ritual figures, such as the Mixtec jade snake known as the Two-Headed Serpent and the Mexica ceramic Tláloc pot, coexist with unique pieces like the Maquizcoatl Credenza and the Tláloc Cabinet.
Both pieces are part of Andrés’ personal furniture line, Los Trece Cielos. The Maquizcoatl Credenza is inspired by Maquizcóatl, the two-headed serpent, a symbol of justice and karma in Mexica culture, while the Tláloc Cabinet draws inspiration from Tláloc, “he who gives birth to life.” Los Trece Cielos explores Mexican cosmovision by “redefining the significance of Mexico’s emotional and mythological identity,” according to its description.
The Tláloc Cabinet is inspired by Tláloc, “He who makes life spring forth,” the Mesoamerican god of rain and water.
A proposal that makes a scene
What Originario has achieved is exciting because it has created an integrated aesthetic proposal, incorporating the projects of many artists. This manifestation is continually evolving with new talents. In essence, it’s a stage for the Mexican interior design scene.
Today, Andrés has brought together painters like Victor Torres, artists like Rocca Luis César and Ricardo Luévanos, photographers like Mariana Figueiredo, and mobile designers like Ad Hoc Mx. Indeed, Originario is a window to Mexican talent, and a historical Mexican touch is palpable in the air.
“I have a very strong bond with my country; I love being Mexican, and I recognize the enormous privilege I have to have been born in this country,” he says. “We have a very rich culture from which to draw inspiration. This is the opportunity to be free and to lead,” Andrés told the Expansión Group.
“From my point of view, if there is a well-executed conceptual work that manages to create a dialogue in which the user interacts with the space and tells a story, then that is a successful design,” he told Milenio. And indeed, he has achieved this goal in Originario through the collaboration of many artists, which is truly extraordinary.
Ana Paula de la Torre is a Mexican journalist and collaborator for various outlets including Milenio, Animal Político, Vice, Newsweek en Español, Televisa and Mexico News Daily.
Take a foreign classic, switch it up with some Mexican ingredients and enjoy! (Smart Food by K)
Tufahija is a Bosnian dessert, an elegant walnut-stuffed apple baked in simple syrup and spiced with cinnamon and cloves, that’s done in an hour. When cooled, the apples are topped by a dollop of whipped cream making it a simple but surprisingly elegant dessert to muster. But why a Bosnian dessert on a Mexican news site? There are two reasons: One, international cooking/baking recipes are taking the world by storm. (I guess it’s that ever-present curiosity to experience different cultures through their cuisine.) Two, this recipe could be made oh-so-much better with a Mexican twist.
Although Bosnia and Mexico don’t have much in common (other than good diplomatic relations), for this recipe they do: Apples! And tufahija is a traditional Bosnian dessert that dates to the Ottoman Empire. In fact, the Arabic word “tuffāḥ,” means apple.
Bosnia might not be internationally known for fine cuisine, but Tufahija is a delicious introduction. (Sarajevo Bosnia Tours)
This recipe poaches walnut (or almond, or any other nut of your choice) stuffed apples in simple syrup, spiced with cinnamon and cloves, making them enticingly aromatic. When done and cooled, whipped cream or crème fraiche tops them off — which got me thinking. What if this simple syrup was infused with tequila, and the apples were poached in this rich, sweet, liquor-laden water? And what if the apples were topped by tequila whipped cream? I think you’d have a unique, kicked-up Mexican dessert that would knock the socks off its Bosnian counterpart.
If you’re not wild about apples, you can substitute pears. And if you don’t like walnuts, you can use hazelnuts, or almonds, or pistachios. There’s a lot you can do to make this recipe your own, or if you happen to be a teetotaler, then follow the recipe as is.
This recipe uses tequila because it has a neutral profile, and this permits the sweetness of the apple to take center stage, which means the taste of the fruit is accentuated by the liquor and not overpowered by it. Disfruta!
Tequila Tufahija Recipe
Adapted from: thefoodhog.com (Taste Atlas)
If using tequila, start a day ahead to infuse the syrup:
In a pot large enough to hold the apples, put ½ Cup sugar, 4 Cups of water, cinnamon sticks, cloves, and a pinch of salt. Stir over medium heat until the sugar dissolves. Add 4-8 TBS. of tequila (depending on your taste).
Cover and let infuse overnight, in the refrigerator, to allow the flavors to meld.
Ingredients:
4 medium-size tart apples (Granny Smith or Golden Delicious) (manzanas)
1/4 Cup (50 g) sugar for filling (azúcar estándar)
1 tsp. (4.2 g) vanilla extract (extracto de vainilla)
Mexican brands noted for intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla
4 Cups water (agua)
2 cinnamon sticks (rama de canela)
5-6 cloves (clovas)
lemon juice (from half a lemon) (limón)
pinch of salt (sal)
Instructions:
First:
Prep the apples: Peel the apples and core them. Create a cavity in the middle without breaking through to the bottom.
Rub the outside of the cored apples with lemon juice to prevent browning.
Next:
Prepare the filling: In a mixing bowl, combine the finely chopped nuts, 1/4 Cup sugar, and vanilla extract. Mix until well combined.
Fill each apple with the nut mixture, pressing down gently to pack the filling.
Next:
Prepare the syrup: In a pot large enough to hold all the apples, combine 4 cups of water, 1/2 cup sugar, cinnamon sticks, cloves, and a pinch of salt. Stir over medium heat until the sugar dissolves.
If using the tequila-infused syrup, remove from the refrigerator, and reheat the syrup over medium heat.
Poach the apples: Once the syrup is ready, gently place the stuffed apples into the pot.
The apples should be almost submerged in the syrup.
Bring the liquid to a gentle simmer, cover the pot, and let the apples poach for about 30-40 minutes, or until they are tender but still hold their shape.
Once cooked, remove the apples from heat and allow them to cool in the syrup.
To Serve:
When cool, place each apple on an individual dessert plate.
Pour some of the syrup over the top and garnish with any remaining nut mixture.
Top with whipped cream or tequila whipped cream.
Tequila Whipped Cream:
Add a Mexican splash to your whipped cream with some tequila. Recipe adapted from catfishoutofwater.com. (Shore Craft Beer)
Ingredients:
1 Cup (120 g) heavy whipping cream (crema para batir)
¼ Cup (25 g) powdered sugar (azúcar glasé)
1 ½ TBS. (21 g) Tequila (don’t use more!)
Instructions:
Place all ingredients in a bowl and whip with an electric hand-mixer until stiff peaks form. Refrigerate until ready to serve!
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.
In the months after the Mexican revolution, a German spy became one of the most powerful men in Mexico. Who was he? (Foerderkreis)
Francisco I. Madero was seen by many in Mexico as an odd duck. The northern landowner was a well-known Spiritist who spoke publicly about his experiences speaking to ghosts during seances — including President Benito Juárez — and possessing the skill of automatic writing. In 1910, Porfirio Díaz, who had ruled Mexico for 40 years through sham elections, announced his intention to leave power, and Madero became the Anti-Reelectionist Party’s candidate for president. Fearing that Madero could beat his chosen candidate, Díaz jailed him, igniting the Mexican Revolution.
Diaz’s regime fell in May of 1911, and elections were called for October. Madero won handily, bringing a group of loyalists with him to office.
Francisco I. Madero, the reformist revolutionary who overthrew dictator Porfirío Díaz. (L Historia)
Surprisingly, besides his wife Sara Pérez Romero and brother Gustavo, Madero counted two Germans as trusted confidantes. Even more surprisingly, both men were spies.
The German agents
Madero’s two Germans were Arnold Krumm-Heller and Felix Sommerfeld. Like Madero, both men were Spiritists. Krumm-Heller, who was highly regarded in esoteric circles, left Germany in 1876 for Mexico but returned to Europe in 1907 to study medicine. In 1910, he returned to Mexico and became Madero’s personal doctor.
Sommerfeld, born in Germany in 1879, had already had an exciting life by the time he reached Mexico: he joined the U.S. Army, went absent without leave at the outbreak of the Spanish-American War and had fought against the Boxer rebels in China. He first met Madero in Chihuahua while working as an informant for German naval intelligence under the cover of being a reporter for the Associated Press. His cover allowed him to send regular intelligence reports to Germany without suspicion. While in Chihuahua, Sommerfeld learned of Madero’s revolutionary activities and made contact with the anti-reelectionist.
Arnold Krumm-Heller, Sommefeld’s fellow German and spiritualist. (Magnum Opus Eternum)
Sommerfeld and Madero
Madero and Sommerfeld developed a close relationship, and Sommerfeld was seen as his closest confidante. Madero’s brother and trusted advisor Gustavo appointed Sommerfeld head of the Mexican Secret Service. Krumm-Heller joined him at the secret service. In that role, Sommerfeld was always at Madero’s side, his sharp eagle eyes on the lookout for signs of trouble. He was still a German spy and from this new position he began building a spy network in the United States consisting of Mexican Americans, Mexican expatriates and other German spies.
When Madero won the presidency in 1911, Sommerfeld accompanied him to Mexico City. Other than photos, the only glimpse we have into their relationship comes from Sommerfeld’s 1912 appearance before the United States Senate, where he testified that “President Madero is the best friend I have in this world.” When asked to elaborate, he replied, “we became very close friends.” The two men had many traits in common. Not only were both men spiritists, but neither man drank, gambled or smoked.
While serving Madero, Sommerfeld befriended a valuable contact in the United States, Washington, DC lawyer and lobbyist Sherburne G. Hopkins. Hopkins’ clients included the richest and most influential industrialists and oil tycoons in the United States, and he was introduced to the revolutionary cause by Madero’s brother Gustavo. Sommerfeld became Hopkins’ gatekeeper for any businessman trying to gain access to Madero.
Sommerfeld (left) and President Madero pictured together. (Alchetron)
The Ten Tragic Days
Madero’s government was weak and faced revolts by poor peasants who felt betrayed by his failure to implement land reform. Dissatisfied with his leadership, conservative generals plotted to overthrow Madero. In February 1913, they launched the coup d’etat known as the Ten Tragic Days. Madero was assassinated, and General Victoriano Huerta seized the presidency.
Arnold Krumm-Heller, Madero’s doctor, was arrested by Huerta but was freed by the intervention of the German government.
Under the protection of the German ambassador, Sommerfeld fled to Washington, D.C., where he joined the rebel movement assembled to overthrow President Huerta. Venustiano Carranza, governor of Coahuila, also opposed Huerta and created the Constitutionalist Army. Carranza sent Sommerfeld to El Paso and San Antonio to acquire arms for the revolutionaries, making the German the liaison between the U.S. government and Carranza.
Sommerfeld becomes invaluable
Sommerfeld and Pancho Villa in 1914. (Feilitzsch)
Huerta was defeated in July 1914, and the revolutionary factions came together at the Convention of Aguascalientes to write a new national constitution. They were unable to do so, and the revolutionaries split between Carranza’s moderate Constitutionalists and the radical Conventionalists led by Pancho Villa and Emiliano Zapata. A new bloody phase of the revolution had begun.
That year, Sommerfeld began working with Pancho Villa, acquiring American weapons for Villa’s troops U.S. officials were aware of him: when prominent journalist Ambrose Bierce, who was embedded in Villa’s army mysteriously disappeared, the U.S. Army chief of staff contacted Sommerfeld to investigate the matter.
In 1914, Sommerfeld also spent a brief stint in New York as a naval attache to German naval officer Karl Boy-Ed helping Germany formulate its war strategy vis-à-vis the United States. While working with him, Sommerfeld informed Germany he could provoke a war between the U.S. and Mexico. The next year, Sommerfeld rejoined Villa’s efforts, funneling a large number of arms — around US $7 million in today’s value — to the Villista troops.
In March 1916, Villa and a small group of his men used those weapons to attack the city of Columbus, New Mexico, prompting the United States to send General John J. Pershing on an ultimately unsuccessful mission to capture Villa. Sommerfeld became the prime suspect in planning the attack, but his involvement has never been proven.
U.S. authorities pretty much left Sommerfeld alone because he was helpful to them, but briefly had him interned in 1918 at Fort Oglethorpe, Georgia as an enemy alien although he was released in 1919.
Sommerfeld was known to have returned to Mexico in the 1920s and 1930s, but there are no detailed accounts of what he did while he was in the country. His trail disappeared until 1942 when he signed a draft registration card listing an address in New York City and his age as 63. There is no trace of him afterward.
The mysterious and elusive Felix Sommerfeld played a vital role in the Mexican Revolution. No other foreigner amassed as much power as he did. As head of Mexican security, he created an enormous spy network, used that network to gather intelligence for Germany but also to terrorize and decimate Madero’s enemies. Sommerfeld’s connections and actions are complicated. Did he operate as a spy for both Germany and Mexico? Was he also a spy for the United States? A double agent? A triple agent? No one knows the full story of Felix Sommerfeld – his personal life and motivations remain an enigma.
The Puerto Vallarta region is filled with sleepy beach towns, vibing party destinations and luxury resorts. Which one will you choose? (Get Your Guide)
Puerto Vallarta’s coastline twists and turns through hidden coves, golden beaches, and secluded inlets, revealing some of Mexico’s best small beach towns. Stretching from the chic resorts of Riviera Nayarit down through the unspoiled nature of the Costalegre, these coastal pockets cater to every kind of traveler.
Maybe you’re a surfer searching for the perfect break, a solitude seeker craving a peaceful retreat, or someone who simply wants to sip a margarita at a palapa-topped beach bar. No matter your travel style, there’s a beach town calling your name. The only question is: which one feels like home to you?
This colorful, high-energy surf town is where sun-kissed nomads and weekend warriors converge for waves, boutique shopping, and a lively bar scene that spills into the streets. Catch some waves, fuel up on fish tacos from Mary’s or a pricier plate at Tukari, and when the sun sets, follow the sound of live music for a spontaneous night out. The pocket-sized Atico Bar Cafe is a personal favorite.
Sayulita’s chiller, artier sibling, San Pancho, is where you go to swap out the party scene for early-morning sun salutations and organic smoothie bowls. It’s still got the magic of the Pacific, just with fewer crowds and more community. The waves here are strong, perfect for seasoned surfers, but if your idea of a good time involves a beach blanket and a good book, this is your spot. Don’t leave without checking out the town’s creative hub, EntreAmigos.
Punta Mita isn’t just a destination; it’s a lifestyle that includes private beach clubs, designer kaftans, and golf carts zipping between ultra-luxe resorts. Home to the Four Seasons, St. Regis, and some of the best surf breaks in the region, this gated paradise is perfect for those who like their adventure with some five-star amenities. Pro tip: Book a boat tour to Islas Marietas for a peek at the famed Hidden Beach, a cave-like cove enclosed within a rocky island. There are a few tour operators to choose from, but I like Ecotours Vallarta for their sustainable approach and small groups.
Not in the mood for exclusivity but also not looking to rough it? Bucerías is exactly what you’re dreaming up. This laid-back town offers long, sandy stretches perfect for sunset strolls, low-key seafood spots serving fresh ceviche (Karen’s Place is a must), and a local artisan market that’s worth carving out an afternoon for. The vibe is relaxed, friendly, and delightfully unpretentious.
Yelapa is what happens when you trade roads for boat rides and cell service for beach bliss. Only accessible by water, this tucked-away fishing village feels delightfully of-the-grid, making it ideal for those who want to swap connectivity for waterfall hikes and beach naps. If you see a woman selling homemade pies on the sand, don’t ask questions — just buy one. The coconut pie is life-changing, by the way.
Careyes is what happens when a group of artists, visionaries, and the Pacific coastline collaborate on something truly spectacular. A magnet for the stylish and the discreet, this exclusive enclave is all about bold architecture, private beaches, and an equal appreciation for both the finer things and unspoiled natural beauty. If you’re in the mood for polo matches, avant-garde art, and breathtaking hillside villas, welcome home.
La Manzanilla
Best For: The Barefoot Eco Explorer
(La Manzanilla Del Mar/Facebook)
La Manzanilla is where nature lovers and low-key adventurers find their groove. The mangrove estuary is teeming with crocodiles, the bay is calm and swimmable, and the vibe is eco-conscious, laid back, and unpretentious. It’s a place where you can kayak at sunrise, sip a mezcal at sunset (Pata Salada is the spot), and let the day unfold at an unhurried pace.
Think of Puerto Vallarta and then dial the clock back 25 years. Barra de Navidad and Melaque (side-by-side towns on the same bay) serve up classic Mexican beach town with a thriving social scene but zero high-rises or all-inclusive resorts. Barra’s lagoon and fishing culture make it a fun spot to explore by boat, while Melaque’s long sandy beach is perfect for long-term travelers looking to settle in for a while. Come for the relaxed energy, and stay for the simplicity of a convenient beach life that is well-lived.
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
Green, red or something else entirely, the chorizo of México state defines a whole region. (Cocina Delirante)
Many Mexican states are indelibly associated with a single dish. However, in the case of México state and its capital city of Toluca, the association is with a single ingredient — albeit one that has flavored countless dishes over the past 500 years.
Yes, Toluca’s history of chorizo production is that old. It dates to the first years of Spanish colonization in the early 16th century, when livestock such as cattle, pigs, sheep, goats, and chickens were introduced to the country. Hernán Cortés, the chief conquistador, was responsible for the birth of the industry in Valle de Toluca, which celebrates its quincentenary this year. Not only did he ensconce his pigs there, but he also assigned someone to run them regularly to ensure they didn’t become too fat.
The differences between Spanish and Mexican chorizo
Mexican chorizo (left) and traditional Spanish chorizo (right) are quite distinct from one another, despite the common history. (Pioneer Woman)
At that time, Spain had already established a tradition of making minced sausage from pork and pork fat in a “natural casing” (a pig’s small intestine). However, those sausages looked nothing like the ones made in Spain today. The Spanish discovery of the paprika chile pepper in Mexico used to make pimentón, gave chorizo its distinctive red coloring.
Meanwhile, in Toluca, native chorizo was distinguished from Spanish ones, most notably through feeding the pigs with corn, another Mexican ingredient previously unknown to Old World sausage makers and one that markedly changed the sausage’s flavor for the better. The addition of more chile peppers — some combination of ancho, chipotle, puya, guajillo, and chile de árbol for chorizo rojo; and serrano, and jalapeño chiles in later chorizo verde — also ensured Mexican chorizos would never resemble the Spanish version, although European ingredients like garlic and ginger would also be added, along with native onion, salt, and vinegar.
The history of chorizo production in México state
State capital Toluca remains the center of the Mexican chorizo universe. (Cuartoscuro)
Cortés had brought his personal pigs, cows, and sheep to Valle de Toluca by 1525. By the end of the 16th century, Toluca was not only the chorizo center for the country, but also a major source of chicharrón, bacon, ham, blood sausage, and longaniza (more on this later).
However, chorizo was by far the most famous of these pork-derived foods from Valle de Toluca, a fact confirmed by a legendary event in 1713 when the viceroy of Nueva España organized a pirámide gastronómica in Mexico City to honor a newly born prince to the House of Bourbon. All the representative dishes from the country’s various regions were present at this so-called “Monument to Gluttony” (I so hope time travel is invented during my lifetime), including chorizo toluqueño.
Today, chorizos from Toluca are generally classified by color: rojo or verde. But the latter, despite its subsequent fame, is a relatively recent invention. When Alfonso Sánchez García wrote Chorizo del Toluca: apuntes gastronómicos, a landmark tome on the history and influence of the state’s signature sausage, there was no mention of chorizo verde.
That’s likely because the book was published in 1976, and chorizo verde is thought to have been created sometime during that decade, with its invention often attributed to Texcalyacac, a municipality near Toluca.
The sausages of Toluca
Over the years, Toluca’s iconic sausages evolved to be made using specific ingredients and processes.
Chorizo rojo
The classic red chorizo still sets the standard for Mexican sausage. (Honest Food)
The first and still most common variety of chorizo, with signature recipes common among individual producers. However, most Tolucan chorizos rojos feature minced pork mixed with a paste of garlic, vinegar, and spices like ancho, guajillo, paprika peppers, garlic, ginger, cumin, coriander, cinnamon, clove, or nutmeg. The percentage of pork relative to pork fat is about 80:20, with chorizo air-dried and aged for one or two days to a week. Most Mexican chorizo is fresh rather than smoked or cured and thus must be cooked before serving.
Chorizo verde
Chorizo verde is a relatively recent but renowned addition to Mexico’s culinary legacy. (Gobierno de Mexico)
Red chorizo isn’t just made in México state. However, green chorizo is unique to the state. As noted, it only began to be made in the 1960s or 1970s, but is now a sought-after culinary ingredient. The ingredients that give this distinctive sausage its color may vary, but typically originate from tomatillos or herbs or spices such as cilantro, oregano, bay leaves, pumpkin seeds, and poblano peppers. No salt is used for curing.
Longaniza
Mexican longaniza is more varied than its chorizo cousin. (Solo Embutidos)
Like chorizo, longaniza’s roots are in Spain. But it’s instantly identifiable in Mexico due to its color (it’s more maroon than red thanks to the use of achiote along with paprika and guajillo peppers) and size. Chorizo is often tied off in servings of about 20 centimeters (7.8 inches) whereas longaniza, as the name might suggest, is longer and thus has more varied shapes. Quality was also a differentiator in the past, as chorizo was made from high-quality pork, while longaniza was traditionally made from cheaper portions.
Longaniza verde versions are made, but not commonly.
Dishes featuring chorizo in México state
Chorizo has long since transcended the borders of México state, in the sense that it’s also made elsewhere and is used as an ingredient in a staggering number of regional recipes. Like bacon, it’s a common complement to eggs for breakfast. But it’s also added in everything from tacos, tortas, chilaquiles, and quesadillas to myriad stews and sauces. Notably, it’s also a delicious pizza topping.
For the best introduction to chorizo in el estilo de Toluca, order a pambazo de chorizo con papas — a signature regional sandwich featuring chorizo and potatoes — ideally during the city’s annual Expo Chorizo, a monument to gluttony not quite on the order of the Gastronomic Pyramid in 1713, but an event gaining in influence and importance. The 2025 edition is slated for July 19–20.
The living cultural legacy of chorizo in Toluca
No other state in Mexico and no other country, including Spain, has ever achieved the quality of chorizos made in Toluca, a fact as true today as it was 500 years ago. As a legacy of this tradition, the term choricero is sometimes used synonymously with toluqueño, and indeed Los Choriceros remains one of the nicknames for Toluca’s football (soccer) club, which competes in Liga MX.
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.
Over the centuries, nothing has flavored Mexican cuisine, or helped cultivate the harvest quite like quelites. (Xcaret)
Quelites are a very important part of Mexican cuisine, but in this modern day and age, they seem like they’re so chronically out of fashion that the world (and Mexico) is forgetting them.
I asked ChatGPT about the flavor of Mexico, and it responded with a description that any Mexican beer brand would love for its commercial. It spoke of the taste of celebration, vibrant colors, and rich traditions. When I tried to get it to describe the flavor of various Mexican ingredients, it said that Mexico has “the taste of the street, of cravings, and of memory.” What does that even mean?
What does Mexican food actually taste like?
This. Mexican food tastes like this. (Canva)
In many ways, the essence of Mexican cuisine is characterized by a fresh, herbal flavor. For instance, corn has a subtle grassy taste, while some chiles leave a herbal aftertaste once the heat subsides.
The connection to fresh herbs can be traced back to pre-Hispanic cultures, where the wild herbs that grew in fields and alongside crops held significance equal to that of the fruits themselves. Edible wild herbs, known as quelites or quilitl in Nahuatl, were associated with deities, rituals, and festivities. In some cultures, they were so valued that they could serve as the main dish, a complement to corn or beans, an ingredient in ritual recipes, or even as part of medicinal treatments. Ultimately, these herbs were incorporated into everyday life by everyone.
However, with the Spanish conquest, the consumption of European cereals and vegetables was promoted, leading to a decline in the use of quelites. Fast forward to today, and many of these wild herbs are in danger of becoming extinct, particularly in urban areas where our diets have largely forgotten them. This is unfortunate, as until a few decades ago, quelites played an important role in our culinary traditions and flavors.
To date, over 500 species of quelites have been identified. These herbs were so significant to the Mexica that they even had a goddess dedicated to them named Quilaztli, who was also associated with fertility.
In terms of nutritional value, quelites are remarkably rich, like spinach on steroids. Certain quelites offer substantial amounts of protein, calcium, antioxidants, and anti-inflammatory compounds, making them essential for regular consumption.
Epazote
Epazote. Stew it, eat in moderation ad then reap the health benefits. (Spruce Eats)
Epazote is essential when eating beans because it contains a substance that aids digestion. In addition to its digestive benefits, epazote also has antiparasitic, anticancer, and anti-inflammatory properties; it’s a great source of vitamine A, calcium, and magnesium. However, like everything, excessive consumption can have negative health effects.
So, how much is too much? It’s recommended to consume no more than five leaves. Typically, epazote is cooked for a long time to maximize its benefits.
You can think of epazote as a type of Mexican bay leaf. It has an intense, fragrant, fresh, and spicy flavor, so it’s important not to overuse it. It can be enjoyed fresh, cooked, or dried, and its flavor changes depending on how it’s prepared — but it’s always delicious.
Quintonil
Quintonil. More than fine dining, it’s also a superfood. (Fity)
Not only is Quintonil the name of a two-Michelin-star restaurant in Mexico City, but it is also a green and purple leafy herb that is a distant cousin of amaranth. This herb held significant value in pre-Hispanic cultures, as it was associated with life and death. Quintoniles were highly regarded because it was believed that an Aztec warrior could survive solely on quintoniles. I thought this was a total exaggeration until thanks to modern science, we now know that they are rich in protein, calcium, and vitamin C, containing three times more iron than spinach.
You can enjoy quintoniles in a variety of dishes: if tender you can eat them raw in salads, smoothies, and even on top of strong flavored tacos. Just make sure to wash them thoroughly and remove the stem. Their flavor is reminiscent of other leafy greens like spinach, arugula, or watercress, but with a touch of sweetness that sets this herb apart.
Papaloquelite
Papaloquelite, if Puebla had a taste, it would taste of this. (Ecoportal)
In Nahuatl, papalotl means “butterfly,” which is fitting for this butterfly-shaped herb. This queliteis associated with fertility and the goddess Xochiquetzal, and it was traditionally used to bless crops. Papaloquelite is consumed fresh and offers a layered taste experience: it begins with a tangy, citrus-like acidity, followed by a bitterness reminiscent of arugula, and concludes with a peppery kick. This herb is a valuable addition to your diet as it is rich in antioxidants, iron, zinc, and vitamin C.
Amigos, there are no excuses — make sure to enjoy your Mexican greens. They will keep you healthy, strong, and happy with their vibrant explosion of flavors.
These flavors, along with other quelites that we will explore in future articles, represent the essence of Mexican cuisine. I hope that after this article is published, ChatGPT can provide a better answer.
María Meléndez is a Mexico City food blogger and influencer.
Well,March 4th came and went. It was the day that President Trump declared that the tariffs on the US’s closest trading partners would take effect. There would be no way to avoid them this time, he said.
Except there would be. Just yesterday (as of this writing), it was announced that tariffs would not go into effect —yet — in the auto industry. All they had to do was ask nicely. Sigh.
Will tariffs ever take effect? Maybe, maybe not, but that’s not the point. (Cuartoscuro)
Many, including me, thought that we would ultimately reach a deal before the date arrived. We didn’t, because there was no deal to be made, nothing Trump wanted, or thought he wanted, that we hadn’t yet given him.
As a negotiating tool, then, the tariffs seem to make little sense. They will almost certainly hurt US consumers, and will do nothing to stem the tide of drugs more than we already have that the U.S. demands. You’d think someone so well-versed in business would understand the basics of supply and demand, after all. Meanwhile,according to official measures, the possibility of a U.S. recession is increasing.
RIP, NAFTA and USMCA
Most bewildering of all, though, is his stepping out of a North American trade deal that he himself closed. At the time — during his first term — USMCA was hailed as a great achievement by the same person who now wants to toss it out the window.
President Donald Trump, Justin Trudeau of Canada and former President Enrique Peña Nieto signed the USMCA trade deal in 2018. (Wikimedia Commons)
For someone who talks constantly about what’s fair or not, he does not seem to have a real grasp on what it means. When talking about himself, “fair” means “good for me.” It’s unclear what he thinks “fair” for those affected by his behavior means. More than trying to “protect America,” the tariffs seem to be more for the purpose of chest-beating. “I am in charge; try to appease me.”
And oh, we’re trying.
But we’re also prepared to not be successful. And as any boxer will tell you, ducking and weaving is a big chunk of the game.
Like it or not, trade interconnectedness is our home now
If you’ve been reading my column for any amount of time, you’ve probably got a fairly good idea of my own politics. I am a classic bleeding-heart liberal; really, a socialist. When NAFTA took effect and the U.S. moved many of its manufacturing jobs to Mexico, I frowned. Many of the communities those manufacturing jobs were lifted from have never recovered, and people suffered greatly; in many cases, they never economically recovered, which I think many political analysts would agree contributed both to the “deaths of despair” and the economic malaise of a previously-stable blue collar class that helped, at least the first time around, to bring Trump into power in the first place.
Now, we stand poised tocause that same kind of pain to Mexican workers. And if there’s one thing Trump has communicated to the world, it’s that deals with the U.S. no longer mean anything. A new president can just decide he doesn’t like them and pull out. That puts not just Mexico, but the entire world in a tricky spot.
Mexican workers, of course, were not at fault for their US counterparts’ suffering; it was the companies trying to make a buck — or a lot more bucks — because that’s how the game of capitalism is played. Incidentally, it’s also why I really, really don’t like the game of capitalism. We need a new game.
But here we are. Nobody at the time asked me what I thought, and plus, I was 13. And besides, I’m older now and a realist: you have to start from where you are. Tearing everything down to rebuild later, caring not if people are trampled and maimed in the process, is childish and cruel. How about we not cause unnecessary pain?
Because the reality now is that virtually no country can stand alone when it comes to manufacturing, especially. You get minerals from this place, steel from this place, skilled hands in this other place — and even that’s a simplification. Whether we like it or not, we are now interconnected. Trying for a divorce at this point is akin to ripping conjoined twins from one another; it’s not going to end well, and everyone’s going to get hurt, if they survive at all.
Claudia, ducking and weaving with the best of them
AsI wrote a couple of weeks ago, I believe that part of the reason Trump and Claudia “get along” so well is the standard disposition of all Mexican politicians: we know how to deal with gangsters down here. And Trump is a mob boss of a leader if there ever was one.
While we’re still not sure what will happen, we do know that Mexico, under President Sheinbaum’s leadership, stands at the ready. Ducking and weaving, yes. Cowering, no.
(Daniel Augusto/Cuartoscuro)
Among her Plans A, B, C, and D are a push toward a kind of Mexican nationalism that already lives on the surface. A “buy Mexican” campaign has already begun, complete with suggestions of Mexicanstores andproducts to support.
Will this mean anything for how welcome “Trump’s people” are in Mexico? I suspect that, mostly, it will not. Unlike Americans, Mexicans seem to be pretty adept at being able to tell the difference between people from a place and their respective governments.
Post Script
There’s a gruesome part in the dark comedyThe Ice Harvest, about a Christmas-time heist. In a home in the middle of the night, the wife of a gangster discovers another character has broken into her house. Her husband comes down, and immediately shoots his wife. “I think you’re overestimating how much I love my wife,” he says.
That’s kind of what it feels like for all of us to be at Trump’s mercy right now. Thankfully, and sadly, Mexico has experience dealing with this kind of dude.
