Guanábana: love it or hate it

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June 17, 2023

guanabana fruit and milk — The green spiky guanábana isn't the most attractive fruit, but its silky nectar is regarded as a delicacy by some. (Wikimedia Commons)

My first experience with guanábana was while driving from Sinaloa to Nayarit, and somewhere south of San Blas at a small rickety stand on the side of the road, I sampled the fruit.

I can’t say it was a pleasant experience; it looked quite strange — a big part of my attraction to it — and tasted, well, weird. Besides its green, spiky misshapen appearance, the white flesh inside was kind of slimy and sour. Not exactly delicious.

That was some years ago, and since guanábana (also aptly called soursop) is everywhere in the markets right now, I figured it was time to give it another try.

Well, gee.

What I read online (“primarily sweet, a combination of apple, pineapple, and banana,” and “an underlying thick, creamy texture reminiscent of banana”) and what I experienced were very different things.

To even get to the “flavor,” you have to make your way through the skin, the texture, the seeds and, yes, the sliminess. As one friend said, “guácala!” (gross!)

Soft and creamy or sour and slimy? The jury’s still out. (Janet Blaser)

There’s no way to really peel a guanábana; once cut, the best you can do is to somehow “scoop” out the flesh. Spoons didn’t work for me, so I resorted to my fingers, which I must say was also gross.

I found the creamy custardy pulp to be rather fibrous, like a slippery, raw fish, and the seeds — big, rounded and black, like really fat coffee beans — were encased in their own little pockets and were tricky to extract.

There is also a center core, which no one mentioned and which I didn’t think was supposed to be eaten. (I imagine this is why frozen guanábana pulp or premade drinks are so popular; there’s a lot of prep required to get what you need.)

Once I ventured a taste, it tasted to my palate of lychee — softly sweet with citrus undertones. But so slimy! ¡Guácala!

In Mexico, South and Central America, India and the Caribbean, this tropical fruit is (somehow) regarded as a delicacy. Harvest season is eagerly awaited, and at those times, guanábana can be found in mercados, markets and backyards everywhere.

Guanábana trees and orchards can be seen all over the states of Jalisco, Nayarit, Chiapas, Oaxaca and the Yucatán peninsula, with dozens of ungainly green, spiky fruits dangling among the branches. Guanábana are easy to grow, and the fruits vary from hand-sized to head-sized.

Because of their odd shapes and spiky skin, guanábana look like alien creatures who’ve invaded a tree. (Wikimedia Commons)

Because of their odd shapes and spiky skin, guanábana look like alien creatures who’ve invaded a tree. They’re in the same family as North American paw-paw and cherimoya.

Sometimes you can find fresh guanábana in the “exotic” fruit section of grocery stores in the United States and Canada. More common, though, are products like guanábana nectar, guanábana-flavored yogurt or frozen guanábana pulp.

When ripe, the fruit should give quite a bit and feel quite soft, much more so than a mango or peach. Store ripe ones in the fridge until you’re ready to eat them; the skin may darken, but the flesh inside will be fine.

While there are some recipes that use guanábana, most people eat it raw or use the sweet, juicy flesh in smoothies, agua fresca, ice cream and sorbets and such. There are some cautions about eating the seeds, so be sure to carefully remove them first.

A creamy guanábana milkshake uses sweetened condensed milk instead of ice cream. (Wikimedia Commons)

Guanábana and Strawberry Ice Pops

2 cups guanábana pulp
1 cup water
1 cup strawberries, stems removed
Sweetener as desired

Place the guanábana pulp, water and sweetener in a blender or food processor. Process until smooth. Cut strawberries into small pieces and mix gently into pulp. Pour into popsicle molds or small paper cups with sticks inserted in centers. Freeze at least four hours until firm.

Guanábana Smoothie

2 cups guanábana pulp
1 cup diced fresh pineapple
1-2 cups diced fresh or unsweetened shredded coconut
4 large kale or spinach leaves
1-inch piece fresh ginger, peeled
Optional: ice cubes, up to 1 cup water or coconut milk/water

Put the guanábana pulp, coconut, cubed pineapple, leafy greens and peeled ginger into a blender. Process until well blended; strain if desired. For a thinner smoothie, add water or coconut milk/water until desired thickness. For a thicker smoothie, add 2-3 ice cubes and blend well.

Batido de Guanábana

Thick and creamy like a milkshake but made with sweetened condensed milk instead of ice cream.

1 cup whole milk
3 tbsp. sweetened condensed milk
3 tbsp. sugar (to taste)
½ cup crushed ice
1 cup fresh ripe guanábana pulp

Process everything together in a blender until smooth. Serve immediately.

Sweet Fire Cocktail

Salt
1 oz. mezcal
¾ oz. blanc vermouth
¾ oz. fresh lime juice
½ oz. guanábana nectar, canned or fresh
Scant ½ oz. agave nectar or simple syrup

Dip the rim of a rocks glass. In a cocktail shaker three-quarters filled with ice, combine the mezcal, vermouth, lime juice, guanábana nectar and agave nectar. Shake hard until chilled, about 15 seconds. Strain into the prepared glass filled with ice.

Guanábana Ice Cream

You don’t need an ice cream maker for this recipe.

2 cups heavy cream
1 (14-oz.) can sweetened condensed milk
1 Tbsp. fresh lime juice
1 tsp. vanilla extract
1 pinch salt
2 cups guanábana pulp, defrosted, if frozen

Beat heavy cream with a mixer on medium speed until stiff peaks form, about 3–10 minutes.

Meanwhile, pour the condensed milk in a large bowl; fold in the whipped cream, then fold in the lime juice, vanilla, salt and guanábana pulp until well blended. Do not overmix.

Pour into a flat, freezer-safe container. Cover with plastic wrap and freeze at least six hours (preferably overnight) before serving.

Janet Blaser is the author of the best-selling book, Why We Left: An Anthology of American Women Expats, featured on CNBC and MarketWatch. She has lived in Mexico since 2006. You can find her on Facebook.

Standing in line — Mexican style

By

Sarah DeVries

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June 17, 2023

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Illustration by Angy Marquez — The writer feels that waiting in line in most places in Mexico is practically a competitive event. (Illustration by Angy Márquez)

Those of you living in Mexico: have y’all noticed that people here are pretty terrible at standing in lines?

Here they’re prepared for this and have set up systems that make cutting impossible when not cutting is crucial. For example:

At the bank: You get a number, and can’t see anyone until your number is called, a system which cleverly removes the psychological disappointment (and sometimes torture) of seeing the line.
At government offices: A security guard often stands as a literal gatekeeper, sorting out who’s got appointments and who doesn’t, and sometimes, who’s a friend and knows someone on the inside. Sometimes, they’ll direct you past the line to ask a question to some random person, at which point I sheepishly slink by everyone else while trying to curb my urge to explain that I was told to do this and I’m not really cutting.

In many cases, though, it’s every man for himself.

The bus pulls into the station, and almost everyone is standing with their bags in the aisle by the time it stops. People that were sitting in the back plow forward, seeming to have never heard of a system in which passengers get off in a way that doesn’t require you to jump in like a kamikaze pilot if you don’t want to be the last person off.

Should I even mention the Metro?

The story is much the same at food stands and stores, the workers tending to whoever’s closest and/or loudest, regardless of how they got there. On one hand, I get it: they don’t get paid enough to be policing people in line, which is a stressful job that I’ve done (more on that below). Plus, since standing in line properly isn’t a big deal anyway, why would they?

As someone who often flies out of San Antonio or Houston to get back home to Mexico, the flight attendants and airline workers have learned to be very strict, sometimes even harsh, about the order in which people are allowed to get on the plane. I roll my eyes thinking, “This is a losing battle, lady; better save your energy and just get through it.”

As someone whose personality is (okay, somewhat) rooted in behaving as socially correctly as possible — because there’s no way I’d be able to get my needs met through the force of physical strength, personality or otherwise — I count on others to abide by the rules.

This can be tricky since those rules, as well as the importance they may or may not have, can vary from culture to culture.

One thing I noticed immediately when I arrived here is that standing in line and taking turns is not quite as high up on the list of major cultural values in Mexico as it is in my own country, the United States. Manners and habits learned in childhood die hard, though, and even after 20 years here, my feathers get ruffled frequently.

Because to get attention in a place where lines aren’t really happening, you have to do two things that I found terrifying as a child and that I still don’t love: you have to physically push yourself to where you need to be, and you have to speak up — sometimes several times! Ack!

I feel calmest when in the company of someone who will do this for me; unfortunately, mine is my shy kid’s strategy too, which means that I’m usually that person for her (wasn’t she supposed to be a Sagittarius? What is this?).

From what I can tell, though, people don’t seem to get all that worked up about it.

But to me, all this jostling looks and feels like chaos. And chaos is not something I appreciate, especially as a person who will never be quite fluent in the physical language of putting oneself where you need to be at the time you need to be there.

But like driving, there is a system: first you, then me, then you. Make eye contact. Get right up next to the person in front of you, otherwise the others will think you’re skipping your turn.

And perhaps my most important lesson of all: people won’t always give you points for — in an attempt to be polite — not putting yourself in front; they’ll just think you’re a dummy.

Still, I’ve been culturally chauvinistic enough to try imposing the way I think these things should be done on others — to no avail.

At the high school I worked at here in Mexico, I was constantly scolding students at lunchtime to just stand in line instead of shouting what they wanted to the snack bar workers, who maddeningly would get right to work on whatever the loudest kid had ordered.

I thought it was the epitome of rudeness and entitlement (all these kids had servants at home, after all), and I felt like a fish swimming upstream: struggling, but determined.

Once they got their food, however, I’d observe behavior I’d have never seen in my own country: they’d share it with pretty much everyone around them. The proud new owner of a bag of chips would eat maybe four chips total, as the rest were offered to their friends, and sometimes even me — even though I’d just spent all that energy frowning at them.

And that’s the flip side of the coin: they’re generous, even as a crowded, disorderly bunch. In contrast, I eat my own meals as if I were in prison, jealously guarding what’s on my plate.

Perhaps making a big show about individual turns and rights says more about my own culture than this one.

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

Peso closes at strongest level against the US dollar in 7 1/2 years

By

MND Staff

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June 16, 2023

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US Dollars and Mexican pesos — The Mexican currency has strengthened about 12.6% against the dollar this year.

There’s no stopping the Mexican peso: the currency appreciated again on Friday to reach its strongest level against the US dollar in seven and a half years.

Bank of Mexico data shows that one greenback was worth 17.05 pesos at the close of markets, and just 17.02 pesos at one point earlier in the day.

The latter exchange rate was the strongest position for the peso since December 2015.

The peso appreciated almost six centavos, or about 0.34% on Friday, after the dollar closed at just above 17.11 pesos on Thursday. The cumulative appreciation this week was 1.24%, after the peso hit a new seven-year high last week.

The Mexican currency has now strengthened about 12.6% against the dollar this year.

The latest appreciation came after the United States Federal Reserve decided on Wednesday to leave its key interest rate at a range of 5%-5.25%. That decision followed 10 consecutive interest rate hikes in the U.S.

bank of mexico — The U.S. dollar was worth 17.02 pesos at one point on Friday, although markets closed at 17.05 pesos, Banxico data showed. (Government of Mexico)

The Fed signaled that two more increases are likely this year. Nevertheless, the dollar is weakening “amid bets on a prompt end” to the monetary policy tightening cycle in the U.S., the newspaper El Economista reported.

High interest rates in Mexico — the central bank’s benchmark rate is currently 11.25% — is seen as one factor that has contributed to the peso’s positive performance this year. Strong incoming flows of foreign capital and remittances are among the other factors cited by analysts.

Gabriela Siller, director of economic analysis at the Mexican bank Banco Base, said on Twitter that the peso responded positively today to Fitch Ratings’ decision to keep Mexico’s sovereign credit rating at BBB- with a stable outlook.

“A rating cut and possible loss of investment was one of the great fears [during] this administration, together with the loss of autonomy of the Bank of Mexico. Although important institutions of Mexico have been weakened and the economy took a long time to recover from the decline caused by the pandemic, the [ongoing] autonomy of the Bank of Mexico and the investment-grade credit rating provide certainty to international investors,” she wrote.

“This, together with the golden opportunity of nearshoring — that we’re not taking full advantage of — provide a good outlook for the peso,” she added.

Siller also said that the peso has demonstrated a “pattern of behavior” since July last year in which it appreciates about 7% against the dollar over a period of two months before depreciating by around 4%.

If that pattern continues, “the peso could appreciate to 16.74 pesos to the dollar in July and then [move] to 17.5 … [before] appreciating again to a level close to 16.4. This would happen if there is no event or news that generates fear about the world or Mexico,” she wrote.

With reports from El Economista, Forbes México and USA Today

American Airlines, Delta, Air Canada add new flights in Mexico

By

MND Staff

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June 16, 2023

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Air Canada plane in flight — Air Canada will offer four flights a week between Toronto and Monterrey, Nuevo León, starting Oct. 29, making it the only Canadian airline to connect Canada and the Mexican city. (Rene Dominguez/Shutterstock)

Three major airlines in the United States and Canada recently announced an expansion of their schedules to include new flights to different cities in Mexico starting in the fall season.

Canada’s flagship carrier Air Canada will open a seasonal winter route from Montreal (YUL) to Los Cabos, Baja California (SJD) beginning on Dec. 1 that will operate once a week on Fridays.

Aerial view of Cancun, Mexico — Among American Airlines’ new routes are nonstop flights to Cancún from the U.S. cities of Nashville and Cincinnati. (Dronepicr/Creative Commons)

Air Canada will also offer year-round service of four flights per week from Toronto (YYZ) to Monterrey, Nuevo León (MTY) starting Oct. 29. The outbound flight to Monterrey will operate on Mondays, Wednesdays, Fridays and Sundays, while the return flight will operate on Mondays, Tuesdays, Thursdays and Saturdays.

This new route will make the carrier the only Canadian airline connecting Canada with the city of Monterrey.

American Airlines has also unveiled its winter schedule to Latin America and the Caribbean, which includes over 2,250 weekly flights to 90 destinations in the region. Among the new services are new nonstop flights from Nashville (BNA) and Cincinnati (CVG) to Cancún, (CUN). These will be seasonal routes that operate every Saturday from Dec. 9 through March.

American also announced a second daily service to Cancun from Austin, Texas (AUS), set to begin on Nov. 5.

The carrier also plans to add seven new routes to Mexico from Dallas-Fort Worth (DFW). It currently has more than 50 daily departures from DFW to various cities in Mexico.

Delta Air Lines also announced an expansion of its services to Latin America and the Caribbean that will operate between Jan. 8 and April 7, 2024. Delta’s new flights to Mexico will add daily departures to the routes that connect Atlanta (ATL) and Minneapolis (MSP) with Puerto Vallarta; Detroit, Minneapolis and Atlanta with Cancún; and Minneapolis with Los Cabos.

With reports from Airways Magazine and Simple Flying.

Beat the heat the natural way in Guadalajara’s Primavera Forest

By

John Pint

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June 16, 2023

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Waterfall near Guadalajara, Mexico — This waterfall-fed pool, hidden away near Villa Felicidad, is a tough trip but more than worth the effort, especially during this heat. (All photos by John Pint)

When does the rainy season start in Guadalajara?

For years, I would confidently reply: June 12th.

Where I got that date, I don’t know, but over nearly 40 years, it has mostly been right, even though the traditional start of the lluvias is June 24th, the Feast of John the Baptist — a water-bringing saint if there ever was one.

This year, my prediction was wrong, but in compensation for my errors, allow me to present two completely natural water holes only half an hour from the city’s Periférico (Ring Road), known to very few.

Agua Dulce

The Primavera Forest, located immediately to the west of Guadalajara, is known for its Río Caliente, a river both hot and salty. The forest, however, has other secrets, and one of them is a delightful river whose waters are both cold and dulce, which here means drinkable, rather than sweet.

The Agua Dulce River first starts out as a pool where you can cool off while trying to walk along several rope bridges stretched over the wonderfully clean water.

Agua Dulce, Jalisco — Crossing the rope bridge over the spot where the Agua Dulce River is born.

The river is born inside the Rancho Ecoturístico Agua Dulce, an extensive campground that is located inside Bosque La Primavera. There are facilities here like toilets and plenty of flat, grassy meadows where you can pitch a tent and even a few zip lines, as well as a tall watchtower from which you can see the beautiful forest all around you. The Tequila Volcano looms on the horizon.

You can visit Agua Dulce for a very nominal fee, and the site is easily accessible via Google Maps. The last 3 kilometers are dirt roads but very well-graded and maintained, so you can easily get there in any sort of vehicle. Driving time is only 30 minutes from the west end of town.

Hugo’s Heavenly Pool

For the more adventurous, I offer the very coldest body of water I have ever encountered in Mexico. No, it’s not atop a 3,000-meter-high mountain — instead it is hidden away at the northern edge of Villa Felicidad, a failed fraccionamiento (subdivision) outside the town of Tala, located only 25 km west of Guadalajara and owned by one Hugo Castellano, who welcomes visitors but endlessly reminds them not to leave any trash or garbage around.

Castellano’s pool is fed by the Río Zarco, another of those unknown rivers born inside the Primavera Forest. The water is perfectly clean and deep enough for swimming. It’s graced by a small waterfall at one end and a small sandy beach at the other.

Double spirals at Presa de la Luz, Jalisco. They are thought to be prayers asking the Mexica god Tlaloc for rain.

To reach Hugo’s Heavenly Pool you will need a vehicle with high clearance. It can be found at M88C+3C, 45343 Tala, Jal on Google Maps.

Getting there will no doubt be an adventure, but these days of extreme heat are exactly when this very cold pool can be best appreciated. Driving time is 45 minutes from the edge of the city.

If you can’t visit either of these wonderful swimming holes, I suggest you make a more direct contribution to bringing on the rains: just grab a chisel and carve a spiral on the first hard surface you find near your home.

If I correctly understand the writings of archaeologist Joseph Mountjoy, the spiral petroglyph was the most common “prayer” to the rain god Tlaloc, and you can get some idea of how often las lluvias were late in past centuries by the plethora of spirals still to be seen on rocks all over Mexico.

I hope it works, but if it doesn’t, head for those cool pools!

The writer has lived near Guadalajara, Jalisco, since 1985. His most recent book is Outdoors in Western Mexico, Volume Three. More of his writing can be found on his blog.

Hot and thirsty? Reach for refreshing tepache

By

Stephen Randall

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June 16, 2023

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Tepache — Beat the heat with a refreshing glass of tepache, made from fermented pineapple rind. (Twitter)

Spring in Mexico is often the hottest season, and this year many parts of the country are experiencing an exceptional heat wave. The need for refreshment is upon us and I’m here to share the drink that’s up to the task: tepache!

This effervescent drink has a slight tang and carbonation from the fermentation, acidity from pineapple and earthiness from cinnamon, putting it at the top of my list to reach for on a sweltering afternoon.

Tepache can trace its roots back to the markets of Tenochtitlán, the ancient Mexica metropolis that is today Mexico City. (Diego Rivera)

Tepache is a naturally fermented drink that dates back to the pre-Hispanic era and was originally made with corn. Its history can be traced to the Indigenous cultures of Mexico. The word tepache is derived from Náhuatl, spoken by the Mexica (also known as Aztecs), and means “drink made from corn”.

Try to picture yourself in a marketplace in the ancient city of Tenochtitlán, the vibrant Mexica metropolis humming with activity and color, with market traders selling aromatic spices and exotic fruits. If you needed an escape from the heat and bustle of the big city, tepache no doubt offered the perfect refreshment.

Prepared by fermenting pineapple, cane sugar, and aromatic spices, this slightly alcoholic drink of the gods captured the imagination of the Mexica, who relished its tangy flavor and apparently believed it held sacred properties.

Modern recipes have dropped the corn and usually call for only pineapple rinds, a sweetener such as piloncillo (unrefined cane sugar), and cinnamon. In recent years, tepache and similar naturally fermented beverages have started to get the attention they deserve, both in Mexico and abroad. Craft breweries and bars have started incorporating tepache into their menus, often offering innovative and creative variations on the traditional recipes.

CDMX Tepache seller — Tepache remains as popular as ever. Here, a vendor sells the drink in the Zócalo square in Mexico City. (Miguel Demayuga/Cuartoscuro)

But there’s an even more compelling reason to give tepache a try. It is a natural probiotic! The human digestive system is home to a vast and diverse community of bacteria, collectively known as the gut microbiome, and probiotics are live bacteria that are considered beneficial to health.

These beneficial microorganisms can offer several potential health benefits, including improved digestive health (especially important for those with IBS or lactose intolerance), a more robust immune system and maybe even mental health benefits!

In keeping with the probiotic nature of tepache, this recipe uses honey! Honey contains oligosaccharides, a type of prebiotic fiber that serves as food for beneficial gut bacteria. Prebiotics promote the growth and activity of probiotics, thus supporting a healthy gut microbiota.

I’ve found that using honey is just as easy and the flavor has more depth than using sugar. Counting the water, this recipe has a grand total of four ingredients and is the perfect starting point for those who’ve been curious to try a probiotic recipe at home but have yet to pull the trigger.

I hope you enjoy making tepache as much as I do!

Tepache

1 liter of water
250 grams of honey
1 cinnamon stick
Rinds of one pineapple

NOTE: This recipe doubles well, and the doubled version will still work just fine with the rinds of one pineapple!

If cinnamon isn’t to your taste, ginger is also an excellent choice to spice up your new home-brewed favorite.

To make:

In a 2-liter pitcher, mix the honey into the water until dissolved, then add your pineapple rinds and a stick of cinnamon, and stir to incorporate. Within the next 24 hours, you should see the beginning of fermentation, which happens because of the natural yeast found on the pineapple rinds. Depending how balmy your house is, this process usually takes anywhere from one to three days.

After the first day, I advise to start tasting your tepache until it has the flavor you’re looking for, with a younger tepache being sweeter, and older being on the tangy side. Once the tepache has a nice balance of sweet and sour, strain the solids from the liquids and store in the fridge to slow down the fermentation process. This recipe yields a tepache of about 1%-2% of alcohol.

In the mood for something stronger? Mix in your favorite dark rum on the rocks for an excellent “tepache fuerte”.

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

Interior Minister Adán Augusto López resigns to vie for Morena candidacy

By

MND Staff

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June 16, 2023

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Morena Party pre-candidate Adan Augusto Lopez — Interior Minister Adán Augusto López formally announced his resignation at a Mexico City hotel Friday, where he also rejected the 5 million pesos Morena is offering each pre-candidate. He asked for it to be donated to two of Mexico's poorest towns. (Screen capture)

Adán Augusto López Hernández has resigned as interior minister to officially enter the contest to secure the ruling Morena party’s nomination for the 2024 presidential election.

President López Obrador announced the departure at his morning press conference on Friday, and López Hernández subsequently posted his resignation letter to Twitter.

Cabinet members of Andres Manuel Lopez Obrador's administration — Lopez posted this photo to his Twitter account Friday, a final pose with his fellow AMLO cabinet members.

Deputy Interior Minister for Human Rights Alejandro Encinas — recently identified as a victim of espionage — will take charge of the Ministry of the Interior until a successor for López Hernández is found, the president said.

The Morena National Council determined last Sunday that the aspirants to the party’s presidential candidacy must formally register their interest and resign their current positions by June 16.

Marcelo Ebrard stepped down as foreign minister on Monday, while Claudia Sheinbaum is concluding her mayorship of Mexico City today. Ricardo Monreal, the fourth of the main Morena aspirants, steps down as a senator and leader of Morena in the upper house today.

In his resignation letter to López Obrador, López Hernández — who stepped down as governor of Tabasco in August 2021 to become interior minister — adulated the president.

“I am little more than a consequence of the fight you lead, and led for decades. … I don’t deny the esteem, the respect and the admiration I feel for you,” he wrote.

López Hernández, who trails Sheinbaum and Ebrard in most polls measuring the popularity of Morena aspirants, said that his position in the federal government “allowed me to accompany you while you write one of the most brilliant pages in the history of Tabasco, Mexico and Latin American democracy.”

Deputy Interior Minister of Mexico Alejandro Encinas — Deputy Interior Minister for Human Rights Alejandro Encinas, seen here on Tuesday arriving at the National Palace for a meeting with President Lopez Obrador, will take over López’s post until a replacement is found. (Galo Cañas Rodríguez/Cuartoscuro)

He and the other Morena presidential aspirants will have just over two months to campaign across Mexico before national polls are conducted to choose a new standard bearer for the ruling party. The Morena candidate for the June 2, 2024 election will be announced Sept. 6.

López Obrador said Friday that he was preparing to “hand over the baton” to a new “leader of the transformation movement.”

The aspirants are not resigning because they’re “incompetent,” he said.

“On the contrary, they’re resigning because they are the best leaders of our movement, those who can lead this ship to a good port, this ship that is already on course. We already know very well what we have to keep doing in Mexico.”

With reports from Milenio and Reforma

Dead birds found on Pacific coast attributed to El Niño

By

Cat Rainsford

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June 16, 2023

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Dead bird on a Mexican beach — Hundreds of wild birds found dead along the Pacific coast between Chiapas and Baja California isparked alarm about a possible outbreak of the highly contagious A (H5N1) strain of bird flu, but authorities have ruled that possibility out. (Sader)

A mass bird die-off on Mexico’s Pacific coast was not caused by avian flu but by the climatological phenomenon ‘El Niño’, said Mexico’s Agriculture Ministry.

Hundreds of wild birds were found dead along the Pacific coast between Chiapas and Baja California in early June, sparking alarm among environmental authorities about a possible outbreak of the highly contagious A (H5N1) strain of bird flu.

Livestock dead from thirst — El Niño causes warming of parts of the Pacific Ocean that can modify weather patterns worldwide, sometimes trigger floods or droughts. (Michel Balam/Cuartoscuro)

However, autopsies conducted on many of the dead birds by Mexico’s National Service of Health, Safety and Food Quality (Senasica) has concluded that the animals died of starvation.

“The most likely cause of this epidemiological event is the warming of the Pacific Ocean due to the El Niño weather phenomenon, which causes fish to go deeper in search of colder waters, preventing seabirds from hunting their food,” said a statement by the ministry.

El Niño is a cyclical climate phenomenon that causes warming of parts of the Pacific Ocean. This can modify weather patterns worldwide, sometimes triggering extreme events such as floods or droughts.

The investigation of the seabirds’ deaths involved more than 15 veterinarians and biologists from the Mexico-U.S. Commission for the Prevention of Foot-and-Mouth Disease and other Exotic Animal Diseases, as well as local authorities in Mexico’s Pacific states.

Many of the dead birds were gray-backed shearwaters, a deep-sea bird that requires a significant amount of energy to survive. (JJ Harrison/Wikimedia)

The Commission found that 90% of the dead animals are gray-backed shearwaters, which live on the high seas and require high amounts of energy to survive, although dead gulls and pelicans have also been seen. Most of the animals died over the ocean and were washed ashore by sea currents.

Excess seabird deaths have also been reported on the Pacific coast of Chile and Peru, further supporting the theory that the bird deaths in Mexico were the result of El Niño.

In non-El Niño years, a process called upwelling brings nutrient-rich cold waters to the surface of the Pacific off the coasts of Chile, Peru and Ecuador. This allows phytoplankton to photosynthesize and become food for fish who are then eaten by seabirds. El Niño causes this upwelling process to slow down or stop completely.

In May, climatologist Michelle L’Heureux warned that El Niño had formed a month or two earlier than usual this year, which “gives it room to grow.” She said there is a 25% chance it could reach supergiant levels, with potentially severe consequences around the world.

With reports from El Financiero and El País

AMLO meets with European Commission president

By

MND Staff

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June 16, 2023

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AMLO and Ursula von der Leyen — AMLO hosted Von der Leyen at the National Palace to discuss trade, security and energy policy. (AMLO/Twitter)

President López Obrador and European Commission (EC) President Ursula von der Leyen agreed on Thursday to expedite negotiations aimed at finalizing a new free trade pact between Mexico and the European Union (EU).

Von der Leyen, a former minister of defense in Germany who has been head of the executive branch of the European Union since late 2019, met with López Obrador at the National Palace in Mexico City.

Ursula Von der Leyen and AMLO — Ursula von der Leyen is the first European Commission President to visit Mexico in 11 years. (AMLO/Twitter)

It was the first visit to Mexico by an EC president in 11 years and “aimed to relaunch the bilateral relationship and the strategic partnership between Mexico and the European Union in all its dimensions,” according to a joint press release.

To develop a deeper political, trade and cooperation partnership, the statement said, López Obrador and von der Leyen “concurred on the importance of the draft modernized Global Agreement and agreed to expedite negotiations with a view to finalize the agreement before the end of the year.”

Mexico and the European Union reached an agreement in principle on the main trade parts of a new Global Agreement in April 2018, but haven’t finalized the pact in the more than five years since then.

The new deal, which will replace the existing Global Agreement once ratified, will allow tariff-free trade of most Mexican and European products. It will also allow Mexican companies to bid for government contracts in Europe and EU companies for those in Mexico, according to a Reuters report.

Von der Leyen arrives in Mexico — Deputy Foreign Affairs Minister Carmen Moreno Toscano (left) welcomes the EC president to Mexico. (SRE/Twitter)

“Mexico is the EU’s second largest trading partner in Latin America and the Caribbean, while the EU is Mexico’s third largest trading partner and the second largest investor in the country,” according to the joint press release.

The statement also said that López Obrador and von der Leyen “identified joint priorities and challenges such as the fight against inequality, the fight against poverty, human rights, the energy transition, the fight against climate change and biodiversity loss, migration, health, inflation and food security and the defense of international law.”

In addition, the two leaders spoke about the EU’s Global Gateway strategy, in which EU institutions and member states “jointly, will mobilize up to €300 billion of investments for sustainable and high-quality projects, taking into account the needs of partner countries and ensuring lasting benefits for local communities,” according to the EC website.

The initiative offers opportunities for “priority projects in Mexico, on sustainable finance, public health, vaccine production, sustainable energy including green hydrogen, and on sustainable water management,” the statement said.

AMLO with Von der Leyen — AMLO stated on Twitter that Von der Leyen is an “intelligent and nice woman”, and that they plan to accelerate the signing of the free trade pact that was originally drawn up in 2018. (European Commission/Twitter)

López Obrador and van der Leyen “agreed on the potential of Mexican initiatives” such as the Plan Sonora renewable energy project and the Isthmus of Tehuantepec interoceanic trade corridor, the press release added.

In a wide-ranging discussion, the two presidents “identified Mexico as a strategic energy, industrial and logistical hub to supply the North American and European markets, with a high potential in green hydrogen energy, and agreed that European investments will be important to contribute to its development.”

They “reaffirmed their solidarity with the people of Ukraine after the Russian aggression,” emphasized their joint commitment to “combat the illicit trafficking of small arms and light weapons,” recognized “the importance of a comprehensive approach to address migration” and “agreed that the Summit of Leaders of the Community of Latin American and Caribbean States and the European Union, held on 17 and 18 July 2023 in Brussels, Belgium, would enable the long-standing bi-regional partnership to be renewed and strengthened.”

On social media, López Obrador described von der Leyen as an “intelligent and nice woman.”

“… We agreed to speed up the signing of the free trade agreement between our country and the European Union,” he added.

A solar plan sprawls like a blue lake in the desert of Sonora, with homes in the background and farther away, mountains. — An aerial view of the Puerto Peñasco Solar Park, part of Mexico’s “Plan Sonora” to increase renewable energy generation. (Mexico Energy Partners LLC)

The EC president said on Twitter that Mexico is a “strategic partner and key G20 member, with whom we share core values.”

“… #GlobalGateway will power our partnership. We will support your Plan Sonora, to harness a resource you have in abundance: the sun. And we will work together to increase the resilience of health systems in the region. This is just a start – we should explore more,” von der Leyen said.

“We have a thriving partnership but we can do much more. We agreed to speed up negotiations and finalize our modernized EU-Mexico agreement before the end of the year,” she said.

During the EC president’s visit to Mexico, the European Investment Bank (EIB) – the EU’s development bank – signed a declaration of intent with Mexico’s Ministry of Foreign Affairs (SRE) to “reinforce their strategic partnership on financing sustainable development in the country,” the EIB said.

In the declaration, the SRE said, “the government of Mexico and the EIB express their interest in collaborating on programs and projects that generate positive social, economic and environmental rights in benefit of the Mexican people.”

Mexico News Daily

Bank of Mexico survey shows nearshoring impact, prospects

By

Cat Rainsford

-

June 16, 2023

0

Nexxus Park in Apodaca, Nuevo Leon, Mexico — New developments, such as the Nexxus park in Apodaca, Nuevo Leon, are filling fast, as a new Banxico survey suggests 30% of Mexican companies are already seeing the benefits of nearshoring. (Nexxus)

Three out of 10 companies operating in Mexico are already seeing benefits from nearshoring, according to a Bank of Mexico (Banxico) survey, reflecting high levels of optimism from businesses that have relocated here.

Banxico’s survey of more than 400 companies found that 27% are already increasing their productive capacity, either by expanding existing plants or building new ones.

The Yinlun Salinas Cruz factory under construction in 2022 — A diverse range of Asian businesses have sought to set up manufacturing facilities in Mexico. Seen here is the new Yinlun factory in Nuevo León under construction in 2022. (Hofusan Industrial Park/Twitter)

“… 30.7% of companies mentioned having signed new contracts with foreign companies or having increased their production due to relocation,” Banxico reported. “A similar proportion, of 29.1%, said that they have hired more personnel, increased their use of installed capacity, or increased the surface area of rented properties.”

Another 40.6% of entrepreneurs surveyed believed that they would see benefits from nearshoring by 2024 or 2025, while 23.2% said they would feel the effect between 2026 and 2030.

The bank concluded that nearshoring in Mexico is well underway but that it will take time for its strongest effects to be felt.

“The relocation of production is likely to be gradual, as planning and setting up businesses in a new location are costly and time-consuming processes,” the bank’s report said.

Industrial park in Saltillo — Northern states, such as Coahuila, have seen heavy investment, thanks to their proximity to the important U.S. markets. (Photo: OCV Salitillo)

In the survey, 32.9% of respondents said their companies planned to increase investment in Mexico in the future, while 42.5% had held internal conversations about how they could benefit from nearshoring.

The trend has been encouraged by policymakers in both Mexico and the United States, particularly in the wake of the U.S.-Mexico-Canada Free Trade Agreement (USMCA), which, like NAFTA, exempts agricultural and manufactured goods made in any of the three USMCA countries from tariffs that meet origin of materials requirements.

Last year, Mexico saw foreign direct investment (FDI) of US $35.3 billion, the highest figure since 2015. In May, the Economy Ministry reported that US $48 billion of investments in Mexico had already been announced during 2023, many linked to nearshoring.

Although the phenomenon’s immediate effects are in the manufacturing sector, the mass relocation of Asian firms to Mexico is predicted to drive growth in supporting industries such as food, construction and education. Economists have urged Mexican policymakers to invest in infrastructure to maximize the benefits of this trend and to ensure that its effects are felt throughout the country.

“All regions of the country have the potential to benefit from relocation, not just the north,” said Alejandrina Salcedo, Banxico’s chief economist, in a video conference discussing the latest survey. “All regions should have the infrastructure.”

With reports from Forbes and Expansión