Sunday, August 24, 2025

My American Dream is in Mexico: Fernando Reyes 

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Fernando Reyes 
Video game designer Fernando Reyes followed his dreams to Seattle. It was there that he realized his true home was back in Mexico. (All photos by Fernando Reyes)

Welcome to the latest edition of My American Dream is in Mexico, an ongoing series spotlighting the growing number of Mexican-Americans and Mexican-born people choosing to build a life south of the U.S. border.

Fernando Reyes grew up in a working-class family in Mexico City, far from the tech campuses and glossy offices that would later define his career. Through talent and tenacity, he carved out a space for himself in the United States, spending nearly a decade working as a game designer for Microsoft. It was a version of the American Dream that many chase and few achieve.

Fernando Reyes sitting on a bench

But then, Fernando did something unexpected: he came home.

Mexico News Daily: You grew up in Mexico City, but your background differed from that of most of your classmates. When did you first become aware of that divide, and what stood out to you?

Fernando Reyes: I wasn’t really aware of the class differences in Mexico until I went to a private high school. That’s when I started to see how different life was for people from wealthier backgrounds compared to mine, my family, my friends, my social circle.

What’s interesting about Mexico City is that people with money have a lot of money. They live very comfortably. And their lifestyle is very distinct, even compared to wealthy people in the U.S.

At the time, I didn’t really think about money or financial struggles—I just assumed everyone lived like we did. Struggling felt normal. It wasn’t until I entered those other spaces that I realized, oh, some people don’t have to worry about these things.

But even then, I didn’t feel envy. It was more like, ‘Okay, they live differently than I do — good for them.’ I wasn’t born into that world, and that’s fine. I just focused on living my own life.

Did your experience navigating privileged and wealthy spaces shape how you see class or identity in Mexico today?

Like most teenagers, I was trying to fit in, but I also didn’t really want to belong in that world. I saw how my classmates talked, how they acted, the kinds of things they were into, and I realized early on that those things didn’t resonate with me. So I made the choice to be friendly, show up, do what I had to do at school — but outside of that, I kept my distance.

Whenever I had the chance, I’d spend time with my old friends or people from other parts of my life. I felt more at ease there, and those relationships always felt more genuine. That’s probably why I was never particularly close with my high school classmates.

That said, it wasn’t like I was excluded or looked down on. The stereotype of the “poor kid” being singled out didn’t apply in my case. I was actually surprised by how respectful and thoughtful many of my classmates were, both in high school and university. Most of them were well-educated and, in many cases, aware of class differences. Sure, there were some spoiled kids, but overall, I was treated as an equal.

Still, the contrast was impossible to ignore. While some of them were planning ski trips or shopping weekends in the U.S., I was just trying to afford the tuition. We could sit in the same classroom and get along just fine, but we were living in very different versions of reality.

You left Mexico in your early 20s to work for Microsoft. What was that like? 

The seattle skyline
(Thom Milkovic/Unsplash)

The dream was always to make games — ideally, Halo. I wanted to be a game designer, but at the time there weren’t many schools in Mexico focused on that, so I studied computer science to build technical skills and work my way in.

Eventually, I got the opportunity to move to Seattle and join Microsoft as an engineer. I was working on Xbox, not games themselves, but the console. Still, I saw it as my way in. I didn’t expect my first job out of college to be my dream job, so it was crazy that this happened. I was in the right company, around the right people, learning the industry from the inside. 

Since high school, I’d always worked on my own games on the side. Even once I started at Microsoft, I kept building things on my own. I was constantly reaching out to people on the Halo team asking, “What do I need to do to get there?” But the answers were all over the place. Some people said it would take 10 to 15 years of experience. There was no clear path.

At some point, I realized I was enjoying my job on Xbox, I liked the team and I was doing well — but I couldn’t stop thinking about that dream of being a game designer. So I told myself: ‘I’ll make one last game, get it out of my system and then I can move on.’

I ended up building a small team within Microsoft, people like me who weren’t working in games but were passionate about them. I couldn’t pay them, but we were all well-paid already, so we did it as a side project, just for fun. The game we made started getting attention internally, and eventually it caught the eye of the Halo team.

One day they reached out and said, “Who’s this crazy Mexican guy making games in his spare time?” They invited me to present the project to their leadership. At the time, I thought that would be the end of the story — a nice way to close the loop. But a few weeks later, they called me back and said, “You’re clearly a game designer. Why aren’t you working with us?”

And that’s how I joined the Halo team.

How did living in the U.S. shift your sense of what it means to be Mexican?

Before moving to the U.S., I didn’t really think of myself in terms of identity. I was just Fernando. I happened to live in Mexico, I happened to be brown, but I didn’t see those things as defining who I was. Being Mexican wasn’t something I consciously carried as part of my identity.

That changed when I moved to the U.S., because suddenly, it was my identity. People there made it clear. In Mexico, almost everyone around you is Mexican, so nationality, race or language rarely come up as points of difference. But in the U.S., those things become visible and, in many cases, central to how people see you.

That shift made me notice all these parts of myself that I hadn’t labeled before: my humor, my food preferences, how I relate to people. These weren’t just “Fernando” things — they were cultural. They were Mexican things. And when I started meeting other Latinos — Puerto Ricans, Colombians — I began to see both the similarities and the unique traits that come from being specifically Mexican, or even more specifically, from Mexico City.

I think it’s something many Mexicans experience after leaving: we become more patriotic. Not in a nationalistic way, but in a deeper, more reflective sense. Living in a place where your culture isn’t the default makes you appreciate it more. I’d always been proud to be Mexican — but after living in the U.S., I finally understood why. And that gave me a much clearer sense of who I am and how my background shapes me.

Things were going well for you in the U.S. What prompted your decision to base yourself in Mexico again?

Fernando Reyes

After years in the U.S., I hit a point where I really started missing home. Not just my family or friends, but my culture, my language, the everyday feeling of belonging. I’ve seen it happen to others too. Some people reach that fork in the road where they say, ‘Okay, this is my life now,’ and others realize they want to reconnect with where they came from. 

I was tired of always speaking English, tired of the food I missed, the cold Seattle winters and especially the isolation. In Mexico, I never thought about the weather or loneliness; people are just naturally more social. I missed things like hosting friends, staying up late, listening to music. It felt like part of me had been muted.

Initially, Playa del Carmen was just a way to escape the winter, but once I was there, I felt something click. The warmth, the rhythm of daily life, the sun on my skin: it reminded me of who I was before. I didn’t just want a vacation anymore. I wanted to live that version of myself more often. Buying a place there started as a seasonal idea, but it slowly became a way to re-root myself in Mexico. I realized I wasn’t just homesick, I was out of sync with myself.

Did you feel like you were two versions of yourself in the U.S. and Mexico?

Definitely. At some point, I realized I had two versions of myself. There was the U.S. version — speaking English, adapting to American workplace culture, behaving a certain way — and then there was the Fernando from Mexico, who greeted people with a kiss on the cheek, stayed up late with friends and felt fully himself.

It became clear that constantly switching between those personas wasn’t sustainable. I didn’t want to keep fragmenting my identity depending on where I was or what language I was speaking. I needed to reconcile those parts and just be one version of myself, whether in English or Spanish.

Living in the U.S. helped me grow. I embraced things I never had access to before and I became a new version of myself in that process. But it wasn’t until I returned to Mexico that I felt all those pieces could finally come together. I’m still both versions, but now they’re integrated. I don’t need to perform; I just get to be.

How has your perspective on Mexican and Mexican-American identities evolved over time?

Now that I’ve lived in the U.S. and met so many Mexican-Americans, I’ve come to see how much we share, and how much we don’t. We often carry the same roots but very different experiences. And that can make conversations about identity complicated, especially between people who’ve only ever lived in Mexico and those who haven’t.

I think it’s important for both sides to be patient with each other. When I was younger, I didn’t think of myself as “Mexican” or “Latino” in the way I do now. That awareness came from living in the U.S., from being categorized, from experiencing things like racism or being treated differently based on where I’m from. It wasn’t theoretical anymore, it was personal.

A lot of people in Mexico may understand racism or identity politics in theory, but it’s not something they’ve had to confront directly. That makes it harder to talk about—and harder to fix. In the U.S., at least there’s more public conversation around it. In Mexico, it’s still hidden or denied in many ways.

So if you’re a Mexican American trying to talk about identity with someone who grew up in Mexico, or vice versa, just know that you’re likely speaking from different lived realities. And that’s okay. We just need more space for conversations like this, and more openness to listen, because the distance between us isn’t as big as it seems.

Fernando Reyes scuba diving

You’ve seen Mexico from both the outside and the inside. What hits differently now that you’re back?

That’s probably the most interesting part of all this, coming back and realizing I’ve changed. I’m not the same person I was before I left, and I see that in the small everyday things. I’m no longer fully “Mexican” in the way I used to be, but I’m not American either. I’m somewhere in between.

I’ve adopted behaviors that don’t always align with the culture I returned to. For example, I really value being on time now. In the U.S., that became part of who I am. But here, if a party starts at 7, it really starts at 9, and that drives me a little crazy. It’s something I accepted before, but now I question it.

Living abroad made me more aware of social norms I never used to think about. When you grow up in one place, you treat those norms as absolute truths. But once you’ve lived elsewhere, you realize there are many ways of doing things — and not all of them work for you anymore.

Even something simple like dinner time illustrates that. In Mexico, it might be 8 p.m.; in the U.S., 6 p.m.. Each version affects your social life, your routines, the way you relate to others. So now, I don’t just follow a cultural script by default. I’ve started choosing what feels right for me.

Looking back, do you feel like you’ve come full circle?

In some ways, yes. But it’s less like returning to the same place and more like looping back with a new perspective. I didn’t really get to be an adult in Mexico City. I left right after school, so now I’m hungry to experience the city in this new phase of life: working, building a home, navigating friendships. It’s like a second chance to live here on my own terms.

For a long time, I struggled with the idea of returning. It felt like failure, like I was giving up on something I had set out to prove. But I’ve realized that coming back isn’t a defeat, it’s a return on my own terms. I accomplished what I set out to do in the U.S., and now I get to come home with new tools, new experiences, and a completely different lens.

Being away gave me perspective. It gave me a deeper appreciation for Mexico, for my culture, and for this city. If I had never left, I don’t think I’d enjoy it the way I do now. The food, the energy, the chaos, it all tastes different. It tastes better. And I think that’s because I had to be away to really see it.

What does “the Mexican Dream” mean to you now, after everything you’ve lived through?

I think the American Dream had a big influence on me, and I won’t pretend it didn’t. A lot of what I’ve learned and experienced comes from my time in the U.S. But at the same time, there’s something deeply rooted in Mexican culture that I could never let go of: the idea of home.

For many Mexicans, home isn’t just a place — it’s family, tradition, community. And that’s something I know I’ll always need. I don’t know if I’ll ever move back to Mexico permanently, but I do know that Mexico will always play a central role in my life. I can’t imagine living forever in the U.S. or anywhere else without finding a way to stay connected to home.

So for me, the Mexican Dream isn’t about choosing one place over the other. It’s about accepting that I’ve become someone shaped by both countries and all my travels. And instead of resisting that, I’ve learned to embrace it, to build a life that lets both parts of me exist side by side.

Rocio is based in Mexico City and is the creator of CDMX iykyk, a newsletter designed to keep expats, digital nomads and the Mexican diaspora in the loop. The monthly dispatches feature top news, cultural highlights, upcoming CDMX events & local recommendations. For your dose of must-know news about Mexico, subscribe here

Keeping hold of the ‘real’ Vallarta: An interview with businessman Ulises Quijano

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A bartender in a black bar apron focuses on squeezing a lime wedge over a yellow cocktail in a glass on the bar while another bartender looks on in the background.
Ulises Quijano is the owner of Deseo Rooftop PV, a rooftop mixology bar in Puerto Vallarta's Zona Romantica. He has been telling his stories through cocktails in PV for over a decade and has watched it undergo rapid development. (Photos courtesy of Ulises Quijano)

When Ulises Quijano first came to Puerto Vallarta from León, Guanajuato, he had no long-term plans.

“Most of my friends kept talking about this place called Puerto Vallarta,” he says. “I had never been, never even thought about coming. I just figured I’d try it out for three months.”

A rooftop bar with a pool that overlooks the ocean and buildings along Puerto Vallarta's coastline.
Quijano’s Deseo Rooftop PV provides a gorgeous view of the coastline over cocktails.

Twelve years later, he’s still here — and he’s built a career that’s become part of the fabric of the city’s ever-evolving social and culinary scene.

“It was probably the best decision I’ve ever made,” Quijano says.

Back then, Quijano was a novice bartender with basic English and a curiosity about cocktails. Today he’s the founder and creative force behind Deseo Rooftop PV, a speakeasy-inspired pool bar in the heart of Puerto Vallarta’s Zona Romántica, where cocktails are crafted with local fruits, homemade syrups and a philosophy that drinks should be “balanced, natural and made with love — the way I’d want someone to make one for me,” Quijano says.

Same soul, new skyline

Puerto Vallarta may have changed dramatically in the past decade, but in Quijano’s eyes, much of its essence remains the same.

“For me, it’s pretty much the same,” he says. “New buildings, sure. But the same vibe. Friendly people, amazing food, great hospitality.”

Fotos de Puerto Vallarta Antes y Después / Puerto Vallarta Before & After Photos

A video with a collection of photos illustrating the transformation Puerto Vallarta has gone through as it has evolved into a major tourism destination.

Still, he does miss Puerto Vallarta’s slower days, he admits. “When beach towns felt like beach towns. Smaller restaurants, quieter mornings,” he says.

Growth here has led to increased tourism, a surge in new condominium development and a significant influx of digital nomads and expatriates.

The state of Jalisco has US $1 billion slated for development projects planned over the next few years, including ones in Puerto Vallarta, the Costalegre and Guadalajara. With an airport expansion on the horizon, there are no signs of Puerto Vallarta slowing down.

Quijano sees both sides of the boom.

“It’s good and bad. Good because it helps the economy and brings new experiences to Vallarta. But it’s made living here more expensive too. Some of the magic gets lost when places start catering only to visitors.”

From learning to leading

Quijano’s first job in Vallarta was behind the bar at 116 Pulpito, a cozy neighborhood spot in the Zona Romántica. But he quickly set his sights on learning more. He found his way into the Italian favorite Tre Piatti, a fine-dining restaurant where he studied Mediterranean cuisine, wine and advanced mixology.

That training paid off. In 2018, he was named a national finalist in the Ophir World Adventure Cocktail Competition, placing in the top 10 in Mexico.

His first stab at entrepreneurship came shortly afterward, partnering to open a restaurant that lasted a few months. But it was enough to light a spark.

“I realized I wanted something of my own. I wanted to create a space where I could express myself, play the music I love, tell stories through cocktails,” Quijano says.

Deseo Rooftop PV is that space. It’s a place that marries chill rooftop vibes with sophisticated, ingredient-driven drinks. It’s also an outlet for Ulises to share not only his creativity but his values.

A bar with liquor bottles and blenders at a rooftop bar surrounded bya pool.
Quijano aims to make cocktails that are “balanced, natural and made with love — the way I’d want someone to make one for me.”

“The most rewarding part has been the freedom. My time, my mental health, my ability to create. And being part of a community that supports local vision.”

The real Vallarta

Ask Ulises where the “real” Puerto Vallarta lives, and he doesn’t hesitate.

“Any neighborhood where people actually live. Where there’s still community.”

Neighborhoods like Cinco de Diciembre, Barrio Santa María, Versalles, Fluvial and Independencia are all neighborhoods relatively close to downtown that are full of local businesses, life and culture, he says. 

When he needs a break from the busier downtown core, he heads north to San Pancho or to hidden beaches like Mayto or Las Gemelas. 

His favorite local eats? You’ll find him at Don Chava or Carboncito Sahuayo, or having tacos at Aurora and Sonoritas.

A city at a crossroads

Despite his love for Vallarta, Ulises is candid about its growing pains. Infrastructure hasn’t kept pace with development. The laid-back fishing village vibe has made way for luxury towers and traffic jams.

“It’s not a small town anymore,” he says. “The charm is still there. You feel it in the people and in little corners of the city. But it’s not as easy to find.”

Bartender in a bar holding a bottle of liquor with a pouring spout on it and holding in the other hand a shot measure. He is gesturing with the shot measure to someone or something off camera as if taking an order from a patron.
For Quijano, the “real” Vallarta is still out there; you just have to look harder for it.

If he could change one thing about how Vallarta is growing, it would be the decreasing spirit of collaboration he sees. 

“I wish we were more open to being a real community again,” he says. “Helping each other, sharing ideas, creating more together. More local events, more collaboration, less competition.”

For Quijano, Puerto Vallarta’s next chapter could be just as energetic as the last 12 years, as long as it doesn’t forget its roots.

And for now, you can find him mixing up stories and sipping sunsets on a rooftop above the Zona Romántica. 

Meagan Drillinger is a New York native who has spent the past 15 years traveling around and writing about Mexico. While she’s on the road for assignments most of the time, Puerto Vallarta is her home base. Follow her travels on Instagram at @drillinjourneys or through her blog at drillinjourneys.com.

Taste of Mexico: Pozole

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A bowl of pozole
Pozole, Pozole, let me count the ways. (Canva)

Summer has fully arrived in Mexico City, and that brings a wonderful transformation. Everything turns vibrant green, the air is filled with the fresh scent of rain, and the weather becomes delightful. It’s one of the most beautiful seasons for morning walks, as long as you return before the afternoon showers. These rains help cool down the high temperatures and signal the ideal time to enjoy a bowl of pozole.

Pre-Hispanic Tlacatlaolli

An aztec codex depicting humans being cooked and eaten
The secret ingredient is cilantro (and an entire human). (Wikimedia)

In Mexico, pozole is traditionally eaten during celebrations, such as Independence Day dinner. This practice is believed to be linked to the dish’s predecessor, Tlacatlaolli. The word “Tlacatlaolli” comes from Nahuatl and translates to “maize of man.” It was a ceremonial stew that was consumed only by warriors, important priests, and tlatoanis (rulers). This dish held sacred significance and was made from human meat that was cooked with maize.

Yes, I know — it sounds awful and nauseating. However, within its original context, it becomes more understandable. Unlike our largely secular lives today, Mesoamerican societies were deeply spiritual, and their daily lives were closely linked to their religious practices. This connection is easily understood when you realize how dependent they were on nature. Due to its importance for survival, different aspects of nature were deified, leading them to have gods and goddesses for everything: the sun, the moon, the wind, water, earth, war, rebirth, death, beauty, and fertility, to name a few. Their gods resembled humans in that they were not perfect or eternal.

They believed that human actions were essential for keeping the gods alive. In this context, human sacrifices were seen as a way to “feed” the gods. If the gods were to die, the people would also face dire consequences. Although it may seem contradictory from our perspective, sacrifices were deemed necessary for humans to keep the gods happy and maintain order in the world.

During certain ceremonies — although there is no academic consensus on which ones — priests, as intermediaries between gods and humans, elite warriors, and specific tlatoanis could eat a bowl of Tlacatlaolli to establish a connection with their gods.

From Tlacatlaolli to Pozole

Can you imagine the horror the first Spaniards felt upon witnessing someone being cooked in a pot? They would have been just as horrified as we would be today. These scenes were used as evidence to portray the Aztecs as savages, far removed from God’s grace, which justified the banning of anything indigenous as sinful and the urgence of the Spanish Conquest. However, the friars recognized potential in the dish—substituting warrior flesh for pork.

And so, pozole was born. The word “pozolli” in Nahuatl means “foamy,” which refers to the way maize foams when boiled with lime. This transformation also meant that the dish was no longer exclusive to priests, warriors, or rulers; it became a dish for everyone.

 

The Patriotic Dish?

Pozole is a traditional dish that is essential during Mexico’s national holidays, but its popularity isn’t solely due to its cultural significance or any direct connection to Independence Day. A more practical reason is that cacahuazintle maize, or hominy, is harvested in September, making it more accessible and affordable to obtain and buy.

Thanks to modern conveniences, you can enjoy pozole any time of the year, which we are thankful for. Here’s a simple recipe that does take some time to prepare, but it’s worth every minute.

Traditional White Pozole Recipe (4 servings)

Vegan tip: If you follow a vegan diet, substitute meat with sautéed shiitake or oyster mushrooms. Sautéing them beforehand ensures they don’t release too much liquid into the broth.

Main Ingredients:

1 kg of precooked cacahuazintle maize (or 1 large can of pozole maize)
1 kg of pork (ribs and loin) // 2 chicken breasts // 500 g sautéed mushrooms
1 garlic clove
1 medium onion
4 bay leaves
½ tsp dried marjoram
Dried oregano
Salt to taste
5 liters of water

Toppings:

Finely chopped lettuce
Sliced radishes
Diced white onion
Dried oregano
Limes
Tostadas

Preparation:

1. The broth: In a large pot, bring water, garlic, onion, and salt to a boil. Add the maize and cook for about 1 hour, or until the kernels “pop” open.
2. Cook the meat: In the same pot, add large chunks of pork or chicken and simmer for 90 minutes until tender. (If using mushrooms, skip this step.)
3. Removing ingredients: Once the meat is cooked, remove it from the pot along with the onion, garlic, and bay leaves.
4. Optional. Recaudo: Blend the cooked onion, garlic, marjoram, and ¾ cup of the broth until smooth. Return this mixture to the pot.
5. Shred the pork or chicken meat or prep your mushrooms.
6. To serve: Serve the dish hot in deep bowls. Add meat, chicken, or mushrooms, and top with lettuce, radish, onion, oregano, lime, and tostadas..

 

Friends, despite its dark origins, pozole is a delicious dish that you absolutely shouldn’t miss. It’s perfect for days when you need a little extra comfort. Honestly, it’s so good that

I’ve even started adapting jazz classics to sing its praises.

Isn’t It a Lovely (Pozole) Day?
By Irving Berlin (unauthorized version)

The weather is frightening,
The thunder and lightning
Seem to be having their way—
But as far as I’m concerned, it’s a pozole day.
The turn in the weather will keep us together,
So I can honestly say,
That as far as I’m concerned, it’s a pozole day—
And everything is okay.

Do you love pozole as much as we Mexicans do?

María Meléndez is a Mexico City food blogger and influencer.

MND Tutor | Charros

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Welcome to MND Tutor! This interactive learning tool is designed to help you improve your Spanish by exploring real news articles from Mexico News Daily. Instead of just memorizing vocabulary lists or grammar rules, you’ll dive into authentic stories about Mexican culture, current events, and daily life… What better way to learn Spanish?

We often associate cowboy culture with the Wild West of the United States, but Mexico has its own proud tradition of cowboys and wrangling culture. The most magnificent (and culturally important) of these are the charros. While most Mexicans today don’t live the cowboy lifestyle, the heritage it has left behind in the northern regions of Mexico is a part of everyday life.

Discover what a real Mexican charro wedding is like, in the latest installation of MND Tutor.


Let us know how you did!

The MND News Quiz of the Week: June 21st

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News quiz
(Mexico News Daily)

What's been going on in the news this week? Our weekly quiz is here to keep you on top of what’s happening in Mexico.

Get informed, stay smart.

Are you ready?  Let’s see where you rank vs. our expert community!

U.S. protestors marched in cities across Mexico this week. Why?

How many Mexicans have been deported from the U.S. this year?

Courts in Jalisco are reportedly considering what drastic measures to reduce judicial backlogs?

Residents in Tabasco state are opposing the opening of what?

The Mexican congress has passed a law this week guaranteeing workers the right to do what?

Beloved pharmacy chain Dr. Simi has announced a brand new service this week. What is it?

Despite the best efforts of the local archbishop, which controversial rocker will play a concert in San Luis Potosí?

What was the name of the Category 3 Hurricane that hit Oaxaca this week?

A new sculpture commemorating Mexicans searching for their missing children was unveiled this week. In which country is it located?

The city of Cozumel is considering opening what new infrastructure?

How do we make sure that AI doesn’t make us dumber? A perspective from our CEO

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An AI robot hand reaches out to touch a human hand
Is AI going to augment human intelligence or replace it? The possibilities, both positive and negative, are endless. (Shutterstock)

My wife and I spend a very significant amount of time learning about artificial intelligence (AI). We have read countless articles, try to catch every interview or podcast from leading thinkers on the topic, and spend a lot of time discussing it with family and friends. We are equal parts fascinated and genuinely scared about the potential impacts that it could have on us as individuals, on our business and on society as a whole.

It’s common to hear that AI will bring about a golden age of productivity, innovation, economic growth and prosperity. It is also quite common to hear that it could create massive disruption in the employment market and even potentially be a risk to the survival of humanity. That’s quite a wide range of potential outcomes!

It’s easy to feel anxiety with such disparate projections — and everything seems to be moving forward so quickly. It feels as if the discussion quickly went from “We need to slow down and understand the impacts of this technology to society,” to “We need to move faster than ever to make sure that American AI beats out Chinese AI.” We are increasingly hearing the question asked: “Do you prefer to have the world and your life run on Chinese AI or American AI?”

Most of what is coming feels out of our control … as if the train has left the station and we just need to hang on for what promises to be a very wild, unpredictable ride.  That being said, there are in fact many things that we as individuals CAN control, and the team at MND is committed to doing our small part on what we can to be a part of potential solutions.

We strongly believe that it is more important than ever to make wanting to stay smart a top priority. What do I mean by that? The algorithms of the big tech companies increasingly are developing products that make us dumber. Take social media for example — it’s way too easy to be intellectually lazy on platforms like X, Facebook, Instagram and TikTok. The algorithms of these companies just keep feeding us what we want to see and hear, with the primary objective being to keep us engaged on the platform for as long as possible. Social media is great for a laugh, to make us smile or to watch a cool video of something, but I don’t think many of us feel like we walk away from a long bout of social media use feeling smarter. Entertained, yes. Enlightened, very rarely.

We believe that AI is very quickly ushering in an era in which it is becoming even easier to be lazy and ultimately become … yes, dumber. AI can be great to get us a quick answer to a question, but at what point are we outsourcing too much of our brain to the brains of companies like X, Meta and TikTok? And shouldn’t that question concern all of us?

A phone screen showing various social media icons
Social media companies have increasingly invested in a range of AI applications, from user-facing chatbots to behind-the-scenes machine learning. (Jay Openiano/Unsplash)

So how do we fight this cognitive laziness? How do we exercise our minds when AI increasingly can do so much of the heavy lifting? The most powerful tool we have is one of the oldest: reading. Not just skimming headlines or accepting AI-generated summaries, but engaging deeply with text. Reading builds the mental muscles AI can’t replicate: critical thinking, contextual understanding, and the ability to form a nuanced worldview. It’s how we move from simply knowing a fact to truly understanding an issue.

I believe that the answer lies in part to consciously, deliberately making wanting to stay smart something we value. The team at MND obviously already believes in the importance of reading and staying well-informed. But we also have recently launched several new products for those that take the risks of AI to our brains seriously:

1. MND Quiz: We now have a weekly news quiz that quickly and easily tests you on the past week’s top stories. It’s one thing to scroll through a news headline on social media in seconds, it’s entirely different to honestly assess our depth of reading, understanding, and retention of the content. MND Quiz provides a quick, fun way to do that.

MND Quiz of the week 21/06

2. MND Tutor: Countless studies have shown that learning another language is great for our brain. Sure, AI can increasingly translate everything in real time for us — but is that really the world we want to live in? When I first learned Spanish, I found that reading news articles was a highly effective way to accelerate my progress. Why? The articles are timely, relevant, and as a result provide great real life examples of content that can be easily practiced with Spanish speakers. For those reasons, our team has created a weekly MND Tutor in which we select an article and create a Spanish language lesson, complete with test questions to measure your learning retention. Best of all, we have beginner, intermediate, and advanced levels of each lesson so you can find the right tutor for your current level. Duolingo is great, but I am certain that you will find MND Tutor to be a Spanish language accelerator!

A screenshot of Mexico News Daily's new AI-powered search bar in action
MND’s new AI-powered search bar can answer a wide variety of questions and provide articles on the query topic. (Screenshot)

3. MND AI Search: This is an application of AI that we think can really accelerate your learning about Mexico. Over the past 11 years, our team has written over 25,000 articles of content. That is a massive amount of information on just about anything you would like to know about Mexico. That being said, our previous on site search bar, like that of many websites, wasn’t very good at going back and reviewing our archives of content to get you exactly the information you wanted. We are excited to announce that we very recently incorporated Perplexity AI into MND’s search bar. What does this mean for you? It means you can ask the MND search bar on our site literally anything you want to know about Mexico and it will quickly give you the answer to your question along with the most relevant links to MND articles to read. It’s an awesome tool. Check it out and I’m certain that you will be amazed!

Humanity is quickly moving into a new era in which AI is going to be able to do just about anything for us — including much of what we currently use our brain for. The team at MND is united in wanting to stay smart and is excited to be providing you with new tools to help those of you that want to do the same.

In an age of quickly generated artificial answers, we will need to actively challenge ourselves not to just consume information, but also challenge it, question it, and build our own understanding and opinions. So commit to reading at least one in-depth article a day. Search for content that offers a different perspective. Use these MND tools not just as products, but as part of your own personal gym for the mind. A key skill in the future is not just going to be learning what AI can do for us; but also determining what we choose to continue doing for ourselves.

Thank you for subscribing to MND and for supporting the work we do.

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

What’s inside that piñata? A guide to Mexican candy favorites

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Two orange packages of the Mexican candy Conejos, a brand of rabbit-shaped chocolates, for sale in Puerto Escondido, Oaxaca.
Elsewhere, you only see chocolate rabbits in stores during Easter season, but in Mexico, Conejos are a year-round favorite. (Arkadij Schell/Shutterstock)

If you’ve been in Mexico for a while, chances are you’ve been invited to — and perhaps attended — a few children’s parties.

Whether or not you know the child being celebrated is truly irrelevant. A party is something their parents throw, and they get a big say in who attends. This is only right because parties are expensive. Sure, at least some of the kid’s friends will be there too. But you’d be forgiven for peeking into a salón de fiesta and wondering why a bunch of beer-drinking grown-ups rented a bouncy house.

A central feature of the Mexican kid’s party — and Christmas party, and New Year’s party — is, of course, the piñata.

Piñatas, as you might guess, have been around for quite a while. Before the papier-mâché varieties of today, for example, piñatas were literally clay pots. For an excellent read on the history of piñatas, check out Leigh Thelmaletter’s excellent article on the subject.

As a parent, I have watched as my daughter and other guests have taken turns trying to smash many a piñata to smithereens. My voice has gone hoarse from singing the “dale dale” song; thankfully, I usually have a beer to soothe it. And of course, my heart has stopped many times as I watched particularly enthusiastic children swing with all their might, even as others rushed toward them, one or two pieces of candy on the ground already.

Piñata candy-collecting is not a sport for the weak. You either rush in there and scoopup  candy as fast as you can — or you don’t get candy. My daughter, whom I’ve infected with some of my gringa sensibilities, tends to hang back and grab stragglers, often sharing with smaller kids. This is kind, yes, but it’s also safe: She knows she’ll get a gift bag at the end of the party too. Under no circumstances will she go without.

You might think that once your kids get candy, you’ll get candy. This is true. There’s usually plenty to go around, along with — thank goodness — a big supply of local dentists.

Some of the candy is what we’re already familiar with, like chocolate. There are paletas (suckers) too, of course, and the little pieces of hard candy called caramelos.

But, oh, the variety. Everyone seems to love these things around here, so let’s have a look at what some of the less-familiar ones are!

Miguelitos

Packets of Miguelito Candy
The miguelito is not for everyone. But many Mexicans love this chamoy-flavored candy. (Miguelito)

I have not met a Mexican who does not love miguelitos. My daughter loves them too. I, myself, would rather eat paint chips.

What are miguelitos, you may ask? Well, they’re little paper or plastic packets of powder that, since they’re sold as candy, you would think would be sweet. Basically, it’s a chamoy-flavored powder.

And what is chamoy, you may ask? It’s the stuff on the rim of your glass if you have a michelada, for one. It’s sweet, sour, salty and spicy all at the same time, and Mexicans go nuts for it. In powder or sauce, it goes on fruit, candy, popcorn, the rims of glasses or straight into the mouth. For a fascinating history of chamoy in Mexico, check out this video.

Pelón Pelo Rico

This candy’s existence is based on the conceit that the spiced tamarind pulp coming out of it looks like flowing red hair. (Chedraui)

This is another favorite of pretty much every kid I know, including my daughter, and is in the tamarind candy category. Its presentation is silly: it’s a push-up goo made to look like a little green fellow’s red hair. It’s tangy and spicy, and also a little… salty? Not my bag, but it doesn’t have to be: It’s got tons of fans.

Tamarind is the featured flavor in a few other popular Mexican candies as well, like Pulparindo, which my partner calls his personal favorite. This one is just a bit heavier on the spiciness and saltiness — and it’s chewy, like a fruit roll-up. Salty fruit roll-ups, anyone? There’s also a kind of tamarind pulp sold in an actual plastic spoon to lick off!

Mazapán

Three De la Rosa mazapan discs sit on a counter
No, it’s not marzapan, it’s Mazapán — made with compressed ground peanuts — and it’s delicious! (Karla Hernández / CC0 1.0)

Now that we’ve talked about some of the many things they put salt and chili in, let’s move on to something, in my opinion, much tastier. Mazapán — De la Rosa is the brand — is a round disk of ground peanuts and sugar pressed together. It’s technically a solid, but it has a way of both breaking off and then melting in your mouth that’s just so satisfying.

Obleas

Packaged oblea on a counter
You’ll be forgiven if this Mexican candy reminds you a lot of a communion host. (Daniel Lobo / CC0 1.0)

I was very confused the first time someone handed me one of these. “Is this…two body-of-Christ wafers with caramel in the middle?” That’s exactly what it was.

The cream in the middle is cajeta, a gooey caramel made from goat’s milk; the similar dulce de leche is made from cow’s milk. There are also cajeta suckers, which are delicious, and rollos de guayaba filled with cajeta, which are also worth seeking out, though they can’t typically be found in a piñata. I just wanted to mention them because I love them.

Paleta payaso

A box of the Mexican marshmellow and chocolate-covered lollipop known as Paleta Payaso, on a white background.
Don’t expect the face on this Mexican candy to look the way it does on the package. (Costco)

If you’re lucky, there will be a few of these in the piñata. The paleta payaso is a chocolate-covered marshmallow on a stick with a candied smiley face.

Unwrapping one is always a comical event, because the face is always misshapen. I remember frowning at one for a good five seconds the first time someone handed me one. But it’s pretty good.

Which Mexican candies do you like?

This article isn’t a complete list — obviously. I tried to stick mostly to things that might seem foreign to… we foreigners.

Even after 23 years, there are some of these candies that I just don’t like: chili and salt with sweet and tart, for example, will never be okay in my book. But most candies, I do like.

So come on, out with it: What are your Mexican faves?

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

3 more Los Cabos restaurants recognized in 2025 Michelin Guide

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A fine dining presentation of a dish involving pieces of sushi and fresh fruit on a white plate on a placemat next to a cocktail and tortillas on an artisan stone bowl.
Mezcal, one of the 2025 Michelin Guide's newly recognized restaurants, exemplifies how Los Cabos' culinary scene highlights fresh, local flavors. (Mezcal)

The recent Michelin Guide announcement for Mexico marks the second year the French tire company and identifier of the world’s best restaurants since 1920 has sought the best and brightest across Mexico’s culinary landscape. Last year, 157 restaurants were recognized in the country across multiple categories, with 18 eateries receiving the acclaimed Michelin star. Among those singled out in 2024 were restaurants in Los Cabos and Todos Santos, with the former garnering 13 awards, the latter four.

This year’s announcement, on June 3, saw Mexico’s number of recognized restaurants rise to 181. The country five new one-star restaurants, two of which are in Baja California. Pujol and Quintonil in Mexico City remained ensconced as two-star standouts. 

A group of about 30-40 people standing on a stage posing for a photo with a person in a Michelin Man costume at the center. Behind them is a legend on the stage's back wall that says Michelin Guide Ceremony 2025 Mexico
The Michelin awards ceremony for Mexico’s restaurants, held on June 3, saw the number of Mexico’s recognized restaurants rise to 181. (Galo Cañas/Cuartoscuro)

In Los Cabos, the number of recognized eateries increased to 16. However, still only one restaurant has the sought-after Michelin star: Cocina de Autor Los Cabos at the all-inclusive Grand Velas Los Cabos resort. No new stars were given for the destination in 2025. Todos Santos, an hour’s drive from Cabo San Lucas, maintained its four recognized restaurants but saw no new awards. Nearby El Pescadero still has one Michelin Guide-awarded restaurant. 

Which restaurants were added or dropped in Los Cabos and Todos Santos?

Three Los Cabos restaurants received new Michelin Guide recognition in 2025: Mezcal at Montage Los Cabos and Al Pairo at Solaz, both hosted by resorts located in the Tourist Corridor between Cabo San Lucas and San José del Cabo, and Límo Heritage Kitchen at Suelo Sur in downtown San José del Cabo. 

The two resorts, Montage and Solaz, opened in 2018. Mezcal, the signature eatery at Montage, is, as its name suggests, a haven for traditional Mexican cuisine and mezcal-based cocktails helmed by chef Odín Rocha. At Solaz’s signature restaurant, Al Pairo, chef Martín Arellano dishes up contemporary cuisine with influences from around the globe. Farm-to-table cuisine, a specialty of San José del Cabo, is the focus at Límo Heritage Kitchen at Suelo Sur and its talented chef, Guillermo J. Gómez.

A line chef garnishing small restaurant plates of food in a staging area of the restaurant's kitchen.
Límo Heritage Kitchen in San José del Cabo, one of the three restaurants in Los Cabos newly recognized by the prestigious Michelin Guide, specializes in farm-to-table, authentic Baja California cuisine. (Límo Heritage Kitchen)

The new entries join the 13 Los Cabos restaurants that had already earned the Michelin Guide imprimatur, a list that includes Los Tres Gallos in Cabo San Lucas; Acre, Flora’s Field Kitchen, Lumbre, Omakai and Ruba’s Bakery & Bistro in San José del Cabo; and Árbol, Carbón Cabrón, Cocina de Autor, Comal, Manta, Metate and Nao in the Tourist Corridor. 

Meanwhile, Benno, DŪM, Oystera and Tenoch by Paradero Todos Santos are the Michelin Guide-rated restaurants in Todos Santos, with Cocina de Campo by Agricole the lone entry in El Pescadero.

Different recognitions for different restaurants

However, it shouldn’t be supposed that all of these restaurants in Los Cabos, Todos Santos, and El Pescadero were recognized equally, as that isn’t the case. Cocina de Autor Los Cabos, as noted, is the only regional restaurant to receive a coveted one-star rating. 

Aside from stars, the Michelin Guide also awards restaurants based on three other categories: Green Star, Bib Gourmand and Recommendations. The Green Star is given to eateries that exhibit a strong commitment to sustainable gastronomy, so it should come as no surprise to Los Cabos residents and visitors that Acre and Flora’s Field Kitchen at Flora Farms, two renowned farm-to-table restaurants in San José del Cabo, received this recognition. 

Bib Gourmand, by contrast, is a category that highlights restaurants of very good quality that also offer food at affordable prices. In Los Cabos, Flora’s Field Kitchen also makes that list, as does Metate. Cocina de Campo by Agricole, the only restaurant in El Pescadero honored by the Michelin Guide, made it as a Bib Gourmand.

The last category is Recommended, which simply means that the Michelin Guide thinks a place is well above average, but not quite at the level of a one, two or three-starred restaurant. This category applies to all the restaurants mentioned in Todos Santos and the other 12 restaurants in Los Cabos, including Al Pairo at Solaz, Árbol, Comal, Carbón Cabrón, Los Tres Gallos, Límo Heritage Kitchen at Suelo Sur, Lumbre, Manta, Mezcal, Nao, Omakai and Ruba’s Bakery & Bistro.

No other restaurants outside these destinations in Baja California Sur were honored, so no selections in La Paz or Loreto.

Roasted tomatoes artfully displayed on a serving plate with leaves of fresh basil, surrounded by fat heirloom tomatoes.
The tomato salad at Acre, one of only two restaurants in Los Cabos to receive a Green Star from the Michelin Guide. (Acre)

How Los Cabos came to be one of the few areas in Mexico eligible for Michelin Guide recognition

When the Michelin Guide began including restaurants in Mexico for the first time in 2024, I was shocked by how few restaurants received stars. Mexico, as we all know, is home to one of the world’s great culinary traditions. This is the nation responsible for tomatoes in Italy and for the presence of chocolate worldwide. How could the number be so modest?

It’s an interesting part of the story because aside from Mexico City, only five of Mexico’s 31 states have been included in each of the two Michelin Guide evaluations: Baja California, Baja California Sur, Nuevo León, Oaxaca, and Quintana Roo. That covers two of the nation’s three biggest cities — Mexico City and Monterrey — and two tourism powerhouses in Cancún and Los Cabos. But where’s Puebla? Where are all the other states in Mexico that make great food and have great restaurants — which is to say, all of them?

In a soon-to-be-published interview I did with Rodrigo Esponda Cascajares, Director General of the Los Cabos Tourism Board (Fiturca), noted that Los Cabos was given only two weeks in 2023 to decide if it wanted to be included in the initial Michelin Guide ratings in 2024, and that it was only through the efforts of Fiprotur, the private tourism trust in Los Cabos, that the municipality was able to make it happen. 

A Mexican man in a blue blazer and light blue dress shirt stands facing the camera with his arms folded over his body.
Los Cabos had to jump through hoops at the last minute in 2023 in order to be included as a destination in the Michelin Guide, said Rodrigo Esponda, director-general of the Los Cabos Tourism Board. (Internet)

Esponda also mentioned how important that was since new areas won’t be able to be included until at least 2026 or 2027. Mexico and the Michelin Guide worked together to determine participation. However, those earmarked for participation had to set up and fund the restaurant assessments and evaluations.

I’d say that Los Cabos and the other places included made a smart judgment. Not only do Michelin-recognized restaurants typically see a bump in reservations and revenue, but it’s a boon to food-driven tourism for the destinations where these restaurants are located. 

If other states realize this and participate in 2026 and beyond, then Mexico’s star total will rise. Los Cabos’ restaurants should continue to flourish too, if only because the municipality’s population is growing and so are the number of resorts and restaurants.

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.

Sculpture in England pays tribute to Mexico’s searchers for missing persons

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head of a statue of a searching mother in england
The sculpture "Searching Mother" is a tribute to the mothers and independent search collectives working to resolve the estimated 128,000 missing persons in Mexico. (Arte Sustentable A.C./Facebook)

Mexican and English artists have constructed a sculpture of a searching mother, aiming to spotlight the struggles of families searching for missing persons, often loved ones, in Mexico and to foster international empathy through art.

The monument “Madre Buscadora” — a widely used term in Mexico that translates to “Searching Mother” — was built during a five-day construction marathon in Stoke-on-Trent, a city in central England with a strong working-class tradition.

Pesrons sitting around a tall statue
The “Searching Mother” statue was a collaborative effort by artists on both sides of the Atlantic — the Mexican association Arte Sustentable and the British collective B-Arts. (Arte Sustentable A.C./Facebook)

The effort was part of a 10-day, cross-residency program organized by the Mexican association Arte Sustentable and the British collective B-Arts that took place from May 9 to 19.

Arte Sustentable promotes art as a tool for positive change, with a focus on sustainability, the environment and social justice. Based primarily in Mexico City and Zacualpan de Amilpas, Morelos, the group also supports collaboration and the use of eco-friendly materials.

The sculpture stands nearly 4 meters (13 feet) and is crafted from wicker and cardboard, materials chosen due to the unavailability of traditional Mexican reed in England. The piece also includes a real poster of a missing young woman.

The structure was intentionally left partially uncovered, symbolizing a void, and contains a heart inside as a symbol of resistance and love.

“The figure has braided hair, a hat, a shovel and boots — just like a mother searching the land,” said project leader Carlos Arredondo of the Torito Cartonería workshop in Zacualpan de Amilpas. “The sign she’s carrying represents a young woman who actually disappeared in Morelos in 2014.”

Underscoring the gravity of the subject, the sculpture’s subdued, natural tones mark a departure from the bright colors typical of Mexican cartonería — such as papier-mâché piñatas and Day of the Dead skeletons.

According to published figures, official tallies and independent estimates as of three months ago place the number of missing persons nationwide between 125,000 and 128,000. The total grew by 7.3% in 2023 and a further 6.3% in 2024.

During the exhibition, the public was invited to write messages on ribbons attached to the piece, transforming it into a living work in dialogue with the community.

“People didn’t believe what it meant, but they showed a lot of interest in understanding,” said Bárbara Martínez, a member of the Morelos Human Rights Commission. “They came closer, asked questions, wanted to know more. The empathy was immediate.”

The Mexican team worked side-by-side with B-Arts, which organized the exchange in honor of its 40th anniversary this year. The Mexican team included Arredondo, Martínez, mathematician Lucía López de Medrano, Patricia Contreras of Torito Cartonería and Carlos Báez of Artes Xibalbá.

The team also led a mask-making workshop and participated in an artistic intervention at a Belgian institution for people with mental disabilities. 

Toward dialogue between government and families

The unveiling of the sculpture last month in England was followed this week by some big news at home in Mexico: a historic agreement between collectives representing families of missing persons and the government.

After weeks of negotiations, the two sides finally agreed on reforms to the General Law on Disappearances. The government agreed to incorporate 29 key proposals from families, including the recognition of the “social family” as a legitimate subject in search processes.

Hailed as “the first exercise in effective dialogue between the state and the families,”  the agreement also calls for the strengthening of forensic capabilities and victim assistance protocols.

“Consensus was built based on the recognition of our experience,” a spokesman for the Movement for Our Disappeared in Mexico (MNDM) said in the newspaper El Sol de México. “This doesn’t resolve everything, but it opens the door to an institutional dialogue that didn’t exist before.”

The reforms are set to be reviewed by the Senate in the coming week, signaling what advocates call a major legislative step in human rights under President Claudia Sheinbaum’s administration.

With reports from Excélsior and El Sol de México

Hurricane Erick’s toll in southern Mexico: Friday’s mañanera recapped

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Sheinbaum calls on a reporter at her morning press conference
Sheinbaum answered questions about an illegal refinery in Veracruz and the detention of Mexicans in U.S. immigration raids. (Presidencia)

Federal and state officials provided an update on the aftermath of Hurricane Erick at the start of President Claudia Sheinbaum’s press conference.

Sheinbaum herself confirmed one death related to the hurricane before responding to a range of questions from reporters, including ones about the discovery of an illegal oil refinery and the arrest of Mexicans in immigration raids in the United States.

Sheinbaum confirms death of infant due to Hurricane Erick 

Sheinbaum noted that an infant drowned in the state of Guerrero when he was swept away by floodwaters after Hurricane Erick made landfall in the neighboring state of Oaxaca on Thursday morning.

The victim was a one-year-old baby boy who died in a swollen river in the municipality of San Marcos, located on the Pacific coast south of Acapulco.

Sheinbaum said that the government of Guerrero was assisting the boy’s family.

She said that there were no other reports of fatalities linked to Erick, which made landfall as a Category 3 storm in the municipality of Santiago Pinotepa Nacional, Oaxaca, early on Thursday.

After rapid intensification, Hurricane Erick makes landfall in Oaxaca as a Category 3 storm

Earlier in the press conference, National Civil Protection Coordinator Laura Velázquez reported that the hurricane toppled trees and utility poles in Guerrero and Oaxaca and tore sheet metal roofs off homes.

She also noted that rain brought by the hurricane caused flooding in streets and homes.

Oaxaca Governor Salomón Jara said that 39 municipalities in the southern state were affected by Erick. He said that the worst affected municipality was Villa de Tututepec, located north of Puerto Escondido.

Jara said that various communities in that municipality, and in Pinotepa Nacional, were inaccessible by road due to floodwaters. He also noted that flooding occurred in Juchitán, a city near Salina Cruz on the Isthmus of Tehuantepec.

Jara said that the Los Perros River in the city flooded, affecting some 2,000 homes in Juchitán. The governor also noted that Hurricane Erick caused damage to papaya and lime crops in Oaxaca.

“And some boats and motors of fishermen were also affected in Puerto Escondido, Puerto Ángel and Pinotepa Nacional,” Jara added.

National Defense Minister Ricardo Trevillo reported on the military’s emergency aid work in the aftermath of Hurricane Erick. (Presidencia)

National Defense Minister Ricardo Trevillo reported that 9,632 troops were deployed to Oaxaca to attend to the aftermath of the hurricane, while 11,876 were sent to Guerrero.

Some 12,000 troops were also deployed to Chiapas, “which was also expected to be affected,” he said.

Trevillo said that members of the armed forces had completed a range of tasks, including removing trees from roads, providing medical assistance at shelters and distributing food and water to affected citizens.

Sheinbaum said that a census to assess the damage caused by Hurricane Erick will commence once the “emergency period” has concluded. She said that the census will be carried out by the Welfare Ministry, which will determine which citizens are eligible for government support.

“In any case, there is already food and grocery support,” Sheinbaum said.

‘We’re not going to protect anyone involved in the sale of illegal fuel’

A reporter suggested that employees of state oil company Pemex were involved in the operation of a clandestine oil refinery in Coatzacoalcos, Veracruz, that was shut down this week by federal authorities. She asked the president whether the investigation into the illegal refinery will consider the possible involvement of Pemex workers.

Security forces shut down clandestine oil refinery in Veracruz

“We’re not going to protect anyone,” Sheinbaum responded.

“… We’re not going to protect anyone involved in the sale of illegal fuel,” she stressed.

“… To build a refinery of this type you essentially need chemical engineers,” Sheinbaum said. “They may or may not work at Pemex.”

222 Mexicans detained in immigration raids in past 2 weeks

Sheinbaum said that 222 Mexicans have been detained in immigration raids in the United States since June 6, the date U.S. Immigration and Customs Enforcement (ICE) carried out raids at a Home Depot and a textile factory in Los Angeles.

Later in the day, Foreign Affairs Ministry official Roberto Velasco said that ICE has detained 1,154 Mexicans since United States President Donald Trump began his second term on Jan. 20.

“We have knowledge of 111 ICE operations, in which 5,719 people have been detained, including 1,154 Mexican people,” he told a press conference.

In the past two weeks, Velasco said that Mexicans were detained by ICE in cities including Los Angeles and Omaha, and in the town of Vinton, Louisiana.

By Mexico News Daily chief staff writer Peter Davies ([email protected])