Tourists crowd the beaches of Caleta and Caletilla in Acapulco's Traditional Zone. (Carlos Alberto Carbajal/Cuartoscuro)
The resort city of Acapulco, which was severely damaged by Hurricane Otis in October 2023, led hotel occupancy during the Easter holiday season, with a 92% occupancy rate according to data from the Ministry of Tourism (Sectur).
These figures place the city as the destination with the highest Holy Week occupancy rate in the country, surpassing tourism destinations like Mazatlán, Cancún, Puerto Escondido and Puerto Vallarta.
Sectur reported that the high tourist influx was distributed across the port’s main areas. The Diamond Zone, known for housing the iconic hotel Princess Mundo Imperial, reported an occupancy rate of 92%. Meanwhile in the Golden Zone, at the foot of the Miguel Alemán coastline, 93% of rooms were booked.
Finally, the area known as Acapulco Tradicional reported 90% occupancy.
After Hurricane Otis hit Acapulco as a Category 5 storm in 2023, Guerrero’s top beach destination was decimated. The recovery was complicated by the arrival of Hurricane John just a year later. Acapulco continues to rebuild, and currently operates with 15,000 rooms distributed across 274 hotels — 76% of what its hospitality sector offered pre-Otis.
Booking.com data revealed that Acapulco was among the destinations with the highest number of reservations from April 17 to 20, along with Veracruz, Puerto Vallarta and Puerto Escondido.
“How wonderful! Long live Acapulco,” President Claudia Sheinbaum said after learning the hotel occupancy figures. “How great that the [Guerrero’s and Acapulco’s] governor and mayor are promoting the return of cruise ships to the port,” she said, while highlighting the importance of tourism as a driver of economic development.
Sheinbaum’s statement came in response to an article published by the newspaper El País, which contrasted the arrival of tourist cruise ships with the port’s recovery and escalating violence.
Meanwhile, the Hotel Association of Cancún, Puerto Morelos and Isla Mujeres reported an average occupancy rate of between 65% and 70% in downtown and beach hotels. It also revealed that Cancún, historically one of the leading international destinations of the region, received an average of 485 daily flights — significantly below the 600 daily flights that the association had expected during Holy Week.
Michoacán, Morelos, Guerrero and Oaxaca could see maximum temperatures of 40 to 45 degrees Celsius this week. (Magdalena Montiel/Cuartoscuro)
Prepare your wardrobe for a variety of weather this week: Mexico is set to experience contrasting climates thanks to an overlapping cold front and heat wave.
According to the National Meteorological Service (SMN), northern Mexico will see thunderstorms and strong winds, while the center and southern parts of the country could see some of the highest temperatures recorded so far this season.
Throughout the day, cold front no. 39 will remain stationary in the northeast, sending strong gusts of wind and rain to the Baja California peninsula and Sonora.
By Tuesday, the cold front will extend over the northern border, bringing cold weather and possible frost to high elevation areas of Chihuahua, Durango, Baja California, Baja California Sur, Sonora and Zacatecas.
Meanwhile, a heat wave is expected to bring scorching temperatures of up to 45 degrees Celsius in several areas of the country. The states affected include the following:
Maximum temperatures of 40 to 45 degrees Celsius: Michoacán, Morelos, Guerrero and Oaxaca.
Maximum temperatures of 35 to 40 degrees Celsius: Sonora, Sinaloa, Nayarit, Jalisco, Colima, Chihuahua, Coahuila, Nuevo León, Tamaulipas, San Luis Potosí, Zacatecas, Durango, Guanajuato, Querétaro, Hidalgo, southwest México state, Puebla, Veracruz, Tabasco, Chiapas, Campeche and Yucatán.
Maximum temperatures of 30 to 35 degrees Celsius: low elevation areas of Baja California and Baja California Sur, Aguascalientes, Mexico City, Tlaxcala and Quintana Roo.
Rain is also expected in some states due to low-pressure channels over the Yucatán Peninsula and northern and eastern Mexico. Here is the rain forecast by state:
Heavy rainfall (25 to 50 millimeters): Tamaulipas, Puebla, Veracruz, Oaxaca and Chiapas.
Showers (5 to 25 millimeters): Nuevo León, San Luis Potosí, Guanajuato, Querétaro, Hidalgo, México state and Tlaxcala.
Scattered showers (0.1 to 5 milliliters): Coahuila, Zacatecas, Mexico City, Tabasco, Campeche, Yucatán and Quintana Roo.
Authorities have called on residents of these areas to stay well hydrated, wear long-sleeved, light-colored clothing, avoid extended exposure to the sun and pay special attention to children and the elderly.
The Pope's passing prompted memories of his 2016 visit to Mexico, during which he brought an entire nation closer together in the spirit of peace and brotherhood. (Archivo/Cuartoscuro)
Mexicans from all walks of life are mourning the death on Monday of Pope Francis, 88, after 12 years serving as the pontiff.
The passing of the first Latin American Pope was felt deeply in Mexico, a nation that has the largest number of Catholics after Brazil.
The fact that Francis was a Spanish-speaking native of Latin America helped endear him to Mexicans, which was not lost on the Pope himself, who, like most visitors to the country, embraced the Mexican spirit. (Archivo/Cuartoscuro)
“Dear brothers and sisters, it is with profound sorrow that we announce the death of our Holy Father, Pope Francis,” the Mexican Episcopal Conference (CEM) wrote on its official social media channels. “At 7:35 this morning, the Bishop of Rome, Francis, returned to the house of our Father.”
Following confirmation of his passing by the Vatican, the Metropolitan Cathedral of Mexico City rang 100 funeral bells to signal the beginning of the tradition-laden transitional period known as sede vacante (vacant seat).
The Argentina-born Pope passed away after a long recovery from bilateral pneumonia, which kept him hospitalized for 38 days at Rome’s Gemelli Hospital. He was discharged on March 23 and appeared visibly weak as he participated in yesterday’s Easter Sunday Mass from the balcony of St. Peter’s Basilica.
The Archdiocese of Mexico City announced the celebration of a solemn Mass at 12 p.m. at the Basilica of Our Lady of Guadalupe in honor of Pope Francis. The Mass, the statement says, is to “thank God for the Pope’s life and pray for his eternal rest.” The service was streamed live from the Basilica’s official platforms.
The statement requested that all parishes in the Archdiocese celebrate Mass on Monday in honor of Pope Francis.
In the statement, Archbishop Primate of Mexico Carlos Cardenal Aguiar Retes noted the symbolism of the date of Francis’s death, which occurred in the middle of the Easter Octave, noting that the Pope “lived this Easter and left.” In Cardinal Aguiar’s words, the Pope was “a constant call to conversion, fraternity, hope and synodality.”
President Claudia Sheinbaum also expressed her condolences at her daily morning press conference.
“Our condolences for Pope Francis’ passing,” Sheinbaum said. “Our condolences to all Catholics in Mexico, but also non-Catholics … May he rest in peace.
On social media, Sheinbaum shared a message honoring the late Pope as a “humanist who stood for the poor, peace and equality. He left behind a great legacy of true love for humankind. For Catholics and non-Catholics alike, this is a great loss. Knowing him was a great honor and privilege.”
Muere el Papa Francisco. Un humanista que optó por los pobres, la paz y la igualdad. Deja un gran legado de verdadero amor al prójimo. Para los católicos y los que no lo son, es una gran pérdida. Haberlo conocido fue un gran honor y privilegio. Descanse en paz. pic.twitter.com/6IWMBkQDBN
— Claudia Sheinbaum Pardo (@Claudiashein) April 21, 2025
The Vatican has announced plans to transfer the Pope’s body to St. Peter’s on Wednesday for the final greeting of the faithful.
The papal visit to Mexico recalled
The news of the Pope’s passing reminded many Mexicans of the historic visit by Pope Francis to Mexico in February 2016, when he drew praise and stupor for refusing to use an armored car. During his trip, he visited Mexico City, México state, Chiapas, Michoacán and Chihuahua.
His trip included a public Mass at the Basilica of Our Lady of Guadalupe and another before 400 observants in Ecatepec, México state. In San Cristóbal de las Casas, the Pope asked for forgiveness in the name of the Catholic Church for the abuses committed against Mexico’s Indigenous communities in the past.
The Pope ended his visit at the Mexico-U.S. border, where he blessed a cross dedicated to migrants to the U.S.
Mexico's first Chipotle Mexican Grill is scheduled to open by early 2026. (Shutterstock)
Chipotle Mexican Grill announced Monday it will open its first restaurant in Mexico by early 2026, partnering with Alsea, which operates brands including Starbucks, Domino’s, Burger King and Chili’s across Latin America and Europe.
For the first time since its founding 32 years ago in Denver, Colorado, Chipotle will expand its operating model into the homeland of the cuisine that inspired its menu, with plans to explore additional markets in the region.
Some are speculating the expansion will begin in Mexico City, since that’s where Alsea is headquartered, but nothing official has been stated.
But while Mexicans love chipotle peppers, will they love Chipotle the restaurant?
“We are confident that our responsibly sourced, classically-cooked real food will resonate with guests in Mexico,” Nate Lawton, Chipotle’s chief business development officer, said in a press release. “The country’s familiarity with our ingredients and affinity for fresh food make it an attractive growth market for our company.”
Chipotle, which imports about half of its avocados from Mexico, has expanded its sourcing to countries such as Colombia, Peru and the Dominican Republic to mitigate risks, company officials said.
Adam Rymer, a chief financial officer for Chipotle, said 2% of the restaurant’s menu offerings are sourced from Mexico, including avocados, tomatoes, limes and peppers, with less than 0.5% sourced from Canada and China.
“If the recently announced tariffs go into full effect, it would have an ongoing impact of about 60 basis points on our cost of sales,” Rymer said during a Feb. 4 earnings call.
Chipotle currently operates more than 3,700 restaurants worldwide and plans to open between 315 and 345 new locations this year, with a long-term goal of 7,000 in the U.S. and Canada.
Chipotle’s international expansion has accelerated in recent years, with 58 restaurants in Canada, 20 in the United Kingdom, six in France, five in the Middle East and two in Germany.
Chipotle is betting Mexicans will like its massive Tex-Mex burritos as much as Americans. (Eric CC BY-NC 2.0)
Nonetheless, Chipotle and Alsea are optimistic about the brand’s prospects in Mexico, betting on the appeal of fresh, high-quality ingredients and a strong operational partnership.
“Through this development agreement, we will continue to leverage our vast knowledge of the Mexican consumer and restaurant industry expertise to bring our customers the best food experiences and brands from around the world,” said Armando Torrado, Alsea’s chief executive officer.
The peso has appreciated more than 5% since Trump took office in January, with about half of its gains happening in the last week. (Roman Manshin/Unsplash)
The Mexican peso appreciated to its strongest position against the US dollar in six months on Monday morning as the greenback weakened amid tension between U.S. President Donald Trump and the Federal Reserve.
According to Yahoo! Finance, the peso appreciated to 19.58 to the dollar before weakening slightly. At 10.30 a.m. Mexico City time, the USD:MXN rate was 19.68.
The last time the peso was stronger was in October 2024.
The appreciation of the peso on Monday morning came after a strengthening of the currency late last week.
Compared to the Bank of Mexico’s closing rate last Wednesday — 19.96 pesos to the dollar before Mexican markets closed for the Easter break — the peso appreciated around 1.9% to reach its Monday morning peak.
On Monday, the peso gained as the greenback lost ground. The DXY index, which measures the US dollar against a basket of foreign currencies, fell to its lowest level since March 2022 on Monday morning, according to a CNBC report.
Trump vs. the Fed
CNBC reported that the dollar continued its slide on Monday as “global investors retreat from U.S. assets in the face of tension between President Donald Trump and the Federal Reserve.”
“‘Preemptive Cuts’ in Interest Rates are being called for by many. With Energy Costs way down, food prices (including Biden’s egg disaster!) substantially lower, and most other ‘things’ trending down, there is virtually No Inflation. With these costs trending so nicely downward, just what I predicted they would do, there can almost be no inflation, but there can be a SLOWING of the economy unless Mr. Too Late, a major loser, lowers interest rates, NOW,” he wrote.
“Europe has already ‘lowered’ seven times. Powell has always been ‘To Late,’ [sic] except when it came to the Election period when he lowered in order to help Sleepy Joe Biden, later Kamala, get elected. How did that work out?” Trump said.
The U.S. president also criticized Powell last week, while White House economic adviser Kevin Hassett said that the Trump administration was exploring whether they could remove the Fed’s top official.
Those remarks “appear to have put even more pressure on the greenback,” CNBC reported.
Gabriela Siller, director of economic analysis at Mexican bank Banco Base, said on X on Monday morning that U.S. protectionism was also a factor in the depreciation of the dollar.
“The current weakness of the dollar is due to 1) Trump’s protectionist policies and 2) uncertainty about the autonomy of the Fed in the face of Trump’s attacks,” she wrote.
Peso has appreciated more than 5% since Trump took office
On Friday, Jan. 17 — the last weekday before Trump began his second term as U.S. president — the peso closed at 20.77 to the dollar, according to the Bank of Mexico.
The currency’s appreciation to 19.58 on Monday morning represented a strengthening of just over 6% for the peso. Based on the USD:MXN rate of 19.68 at 10:30 a.m., the appreciation of the peso since Trump took office was 5.5%.
The newspaper El Economista reported on Sunday that the strengthening of the peso during the first 90 days of Trump’s second term was mainly due to Mexico getting an exemption from some U.S. tariffs (such as the “reciprocal tariffs” announced earlier this month), Mexico’s “high international reserves,” the expectation of lower interest rates in Mexico and “the weakness of the greenback.”
In 2024, GM doubled its share of the EV market in the United States and became the second-largest EV seller in the U.S., trailing only Tesla. (Chevrolet)
Although General Motors Co. stock has taken a hit as a result of U.S. tariffs, the Big Three automaker insists it will not move its successful electric vehicle (EV) operations out of Mexico.
“At this time, GM has no plans to halt or relocate production of any of our EV models made in Mexico,” the director of GM de México’s EV operations Adrián Enciso told the newspaper Milenio.
According to Mexico’s national statistics agency, INEGI, GM exported 186,368 light vehicles in the first quarter of 2025, a 6.2% decrease from Q1 of 2024. (GM de México)
Enciso, also the director of Brightdrop México (a GM subsidiary focused on developing a system of connected products for first- and last-mile delivery customers), said the success of the EV division makes it unlikely that changes will be made to production.
Production of 100% EV models as well as the assembly of Equinox, Blazer and Cadillac Optic models will continue at the company’s factory in Ramos Arizpe, Coahuila, Enciso said.
Enciso conceded that the company is studying the impact of the U.S. tariffs and analyzing plans of action for all potential scenarios.
“But for now, instructions from HQ are to stay the course with regard to production,” he said, adding that demand for EVs in the U.S. is growing, making it likely that some production in Mexico will be exported to the U.S.
Exposure to Mexico a concern
Shares of GM are down more than 17% in trading this year, and UBS downgraded the U.S. automaker’s stock to neutral on April 10, while also slashing the price target on the stock to US $51. As trading opened on April 21, GM’s stock had dipped under US $44.
Citing Deutsche Bank analysts, CNBC reported in late March that GM’s difficulties stem from the number of vehicles the automaker imports to the U.S. and its exposure to Mexico in particular.
More than 16% of GM vehicles sold in the U.S. last year were assembled in Canada and Mexico, according to CNBC. That represents the largest share of any country in terms of import volume, about double the shares of South Korea and Japan, which ranked second and third, respectively, according to GlobalData.
(CNBC)
Barclays analyst Dan Levy told CNBC that GM relies heavily on Mexico and South Korea to produce some of its small crossovers, including its Equinox and Blazer vehicles.
GM is scheduled to report its first-quarter results on April 29.
Based on the tariffs already imposed, UBS foresees a troubling scenario for GM, projecting that the cost of GM cars made in Mexico or Canada and sold in the U.S. will go up by about US $4,300 each.
Editor’s note: The statement from Adrián Enciso originally published by Milenio offered inaccurate information about future production plans for the Spark. Upon clarification from GM, we have removed the quote from the text.
Magical Mexico is a land like no other. It's only natural to miss it when you're away. (Anete Lusina)
How often do you go to Mexico and discover something new about it?
Mexico is a vibe that is hard to define in a few words. Sometimes I miss a particular state or a small beach town where I met cool people. Sometimes, it’s the taqueria by my hotel. The surf trip where I fell off my board. The vendor who gave me a discount on a volcanic rock bracelet after I spoke to him in Spanish. But mostly, it’s the feeling I get when I’m immersed in Mexican culture.
Immersing yourself in Mexican culture can be an intoxicating experience. (Ministry of Culture)
I’ve been to Mexico so much that I consider myself a part-time local. A man between two worlds. And since my first article on this topic generated a lot of readers sending in their wonderful perspectives on Mexico, I thought why not keep the conversation going?
Neighborhood hubs that feel like a home away from home
Taco stands are more than just a feed stop: They’re a social hub for communities, too. (TasteAtlas)
In Canada, the dream for most entrepreneurs who open a café or a restaurant is to franchise. More volume obviously means more profits. But the problem with that is quality control. One franchisee might do your menu and concept justice, while another might fail a simple health inspection test.
From McDonald’s to Pizza Hut, Subway, Burger King, and Tim Horton’s, you can’t go to any neighborhood in Montreal without seeing at least a handful of franchises. There’s only one Italian cafe in my area that has proven to be a unique neighborhood hub. And that made me think of all the cafes and taquerías I’ve been to in Mexico.
When I was in Playa Del Carmen, I encountered so many great cafes and restaurants that I even wrote a piece on it last year. Mexico City, as I’ve learned on a food tour, is like a lot of places in Mexico – full of local food stalls, vibrant cafes and markets that sell just about everything you could possibly need.
I’ve been to six Mexican States (and counting!), and everywhere I’ve gone has had enough cafés and restaurants to choose from that differ from each other. But, these places are also valued for their ambiance. You meet friends at these local neighborhood hubs. You can work remotely. You even go on dates, play card games, and watch sports. They’re places that know you by name or face and there’s comfort in that. It’s more than just a transactional exchange.
Practicing my Spanish every day
“Oye, what we need is to hablar español every day.” (Brooke Cagle/Unsplash)
When I’m not talking to my Mexican mom, family members, or my Latin American friends on WhatsApp, I speak mostly English in Canada. Every time I return from Mexico, it takes me some time to readjust to my normal routine. A part of that is mistakenly saying “buenos dias” to my coworkers when I meant to say “good morning” or “hola, que pedo wey?” to friends when I meant to say “hey, what’s up, bro?”
But eventually, I start thinking in English or French again. Naturally, it gets harder to maintain that almost fluent Spanish level I achieved. For years, I’ve been taking one step forward and two steps back in my Spanish journey.
I feel closer to my Mexican family whenever I’m speaking in their native tongue. It’s also empowering to get by in Mexico without speaking English. Taxi drivers and vendors at markets are more likely to respect you and less likely to rip you off. I’ve gotten discounts, befriended locals, and even almost got offered a job once in Puerto Escondido (if only I had a legit background as a bartender).
Communicating in Spanish back home just isn’t the same. Even though Canada has welcomed plenty of people from Mexico and Latin America in the last decade, it’s a temporary fix for the fact I’m not in a Mexico City food stall eating tacos and talking about the Nations League.
Watching sports with Mexican Commentators
Mexican commentator GOAL Germany vs Mexico
The last time I was in Mexico, it happened to be the NFL playoffs. And as I’ve watched a few games at bars and with my uncles, I was reminded of how much more fun professional sports are with Mexican commentators.
On that trip, I also watched a few soccer matches, as I do whenever I’m in Mexico. I turn into a bigger soccer fan than I am at home. Over the years, I’ve cheered on Pumas, Pachuca and Club América when Guillermo Ochoa was there.
I don’t know if it’s just me, but Mexican commentators seem more invested in the outcome of sports than American and Canadian analysts. Even if you’re not a sports fan, you feel their energy jump through the screen and get sucked into the emotions of the game like they are.
National pride in holidays
There’s something about the way that Mexicans love Mexico that you can’t help but fall in love with. (Crisanta Espinoza Aguilar/Cuartoscuro)
I’ll never forget my first week in Oaxaca. Not because it was my first time experiencing its culture and food, but because I also happened to land there on Valentine’s Day weekend.
In Canada, Valentine’s Day is an excuse for people to bring flowers and chocolates to their significant other. But in Oaxaca, it was also a great excuse to celebrate love for everyone. From the Cupid signage everywhere in Oaxaca’s downtown center to the street parties in the Zocalo, love was in the air whether you were single or married.
If you also take into account Christmas, Day of the Dead, and Carnaval (particularly if you’re in Mazatlán or Veracruz), I’ve learned over the years that Mexicans are no strangers to dancing all night. But it’s also interesting to note that Mexico has 5000 other traditional holidays and events celebrated each year.
That makes Mexico a little bit more wholesome and fun. Since being in Mexico for Day of the Dead is still on my bucket list, there’s no telling how many other holidays I’ll add to that list in the coming years.
What do you miss about Mexico?
Knowing that it may be a while until I return to Mexico, I daydream about the little and big things I miss about being in my second home.
Is there something else about Mexico you think we should’ve included on this list? Let us know in the comments below!
Ian Ostroff is an indie author, journalist, and copywriter from Montreal, Canada. You can find his work in various outlets, including Map Happy and The Suburban. When he’s not writing, you can find Ian at the gym, a café, or anywhere within Mexico visiting family and friends.
Flame grilled goat is a staple of northern cuisine. How did a European recipe end up emblemizing Nuevo León? (Gob. de Mexico)
Many cultures have contributed to the iconic dishes that make up Mexican cuisine. Nuevo León’s beloved goat-based cabrito, for example, has Sephardic Jewish roots. Its history dates back to 15th-century Spain and is associated with one of that nation’s darkest episodes. In 1492, the year of Columbus’ first voyage of discovery, the Alhambra Decree was issued in Spain, expelling from the country all Jews and Muslims who refused to convert to Christianity.
Those who did change faiths became known as conversos. However, it wasn’t enough to simply become a Christian in name only. This was the era of the Spanish Inquisition, whose stated purpose was to combat heresy by means that included torture and putting heretics to death.
Northern Mexico was settled in part by crypto-Jewish refugees fleeing the Spanish inquisition. (Enlace Judio)
How Nuevo León was settled
The first Sephardic Jews from Portugal and Spain arrived in Mexico as converso conquistadors under Hernán Cortés in 1519. However, it was the New Kingdom of León, established in 1579 via a decree by King Felipe II, that would later become the preferred landing spot for conversos. Among these New Christians were crypto-Jews, who were ostensibly Catholic but still practiced Judaism privately.
The reasons for this were not only that the man named as governor by the king, Luis de Carvajal y de la Cueva, was the son of conversos, but the fact that he was permitted to populate the area with settlers exempted from the law of limpieza de sangre (blood purity), meant to prevent Jewish and Muslim converts to Catholicism from participating in some areas of civic life, such as holding public office, and intermarriage between traditional Catholic families and New Christians.
That’s not to say that Nuevo León was a paradise of tolerance in the 16th century. Carvajal himself later died in a Mexico City prison after he was accused of secretly practicing Judaism, and several members of his family were burned at the stake. However, conversos in Nuevo León did face less scrutiny from the Inquisition, which had spread to Mexico by 1571.
The origins and preparation of cabrito
Cabrito being cooked over hot coals. (El Gran Pastor)
This history was extraordinarily influential in the development of cuisine in Nuevo León. Goats, for instance, were introduced to the state by the Spanish in the 16th century and proved much more suited to the climate and terrain than lamb, although this livestock too was introduced.
Cabrito is made from kid. That name suggests goats under one year of age, although regionally, the goats chosen are typically only between 28 and 40 days old. This is so they’re only milk-fed since their flavor changes when they begin getting other nourishment.
The reason for this requirement is unusual: goats are born with stomachs featuring four compartments. Before they’re weaned, they use only one part. Afterward, they use all four, which causes them to lose fat around their kidneys. Only males are slaughtered, with the females reserved for milk production— another Nuevo León staple, with nearly 4,000 liters produced annually.
Several ways of preparing cabrito have evolved over the centuries, but the most traditional and visually distinctive is cabrito al pastor. The kid is splayed out on a spit, with the length of the rod running parallel to the spine, a butterfly-style set-up that resembles nothing so much as a crucifixion. No, there is no known religious significance for this.
The kid is then spit roasted at an angle over a bed of mesquite coals for two to three hours.
Cabrito evolutions and variations
El Gran Pastor is a Monterrey institution. (El Gran Pastor)
Cabrito al pastor, as it was made in the 16th century, relied on the tenderness of the kid for its natural flavors. Several parts are still prized for these natural flavors, even though spicy Mexican flavors have added complexity to the dish as it has evolved. The fatty area around the kidneys, called riñonada, is the most sought-after delicacy. But machito, meaning organ meats like heart and liver, entrails and fat, is likewise popular.
“It’s a style that was imported to Mexico, but the way we eat cabrito today is totally Mexican, with tortillas and spicy salsas,” explains author and restaurateur Juan Ramón Cárdenas, per Vice. “There’s also a side dish with more Mexican influence called fritada de cabrito, where the kid’s entrails are cooked in its blood. This is certainly not an entirely Jewish dish because, as far as I understand, Jews don’t eat blood.”
Although northern states such as Coahuila are known for great cabrito, Monterrey, the capital of Nuevo Leon, remains the mecca thanks to iconic purveyors such as El Gran Pastor and El Rey del Cabrito.
In addition to the fritada and al pastor styles, there’s also a variation known as cabrito en salsa, in which the portioned kid is braised in a tomato-based sauce with onions, garlic, serrano chili peppers and seasonings such as bay leaves, black pepper and oregano.
The latter is also a specialty in Nuevo Leon, especially in the small town of Higueras, where it’s known as oro verde (green gold) and serves as the centerpiece of the annual Feria del Orégano in April.
Mexico is the world’s second largest producer of dried oregano, behind Turkey. Although Nuevo Leon is not its top oregano-producing state, it is known for the quality and diversity of its oregano: six different species are grown in the state.
“It’s an oregano that competes with that of Turkey and Italy in every way. If we’re talking about flavor, consistency and aroma, it’s a quality oregano,” Higueras’s Mayor, Rafael González Martínez, has proudly noted.
Monterrey is a Mexican beverage giant
Monterrey is a significant manufacturing center, and several of the country’s biggest food and drink producers are headquartered or have facilities here. Most notable, perhaps, is Fomento Económico Mexicano (FEMSA), operator of the largest Coca-Cola bottling group in the world by sales volume and of Oxxo, the largest convenience store chain in Latin America, with over 20,000 locations in Mexico serving 13 million customers daily. The company started as Cerveceria Cuauhtémoc in 1890, selling Carta Blanca. However, after a merger to become Cuauhtémoc Moctezuma in 1985, the brewery operation was acquired by Heineken in 2010 in exchange for stock.
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.
Ordering churros in Mexico City is an art to be honed — and no, mainstream churrerías won’t give you the ultimate Chilango experience. (Lucas Andrade/Pexels)
One of the fondest memories I have from my childhood is of my parents taking my sister and me — both of us under 10 — toCoyoacán for churros. At the time, my father was very strict sugar-wise, so he didn’t have to insist we join. It was just glorious. The borough’s Zócalo is usually hazy in autumn, and mornings start below 5 ºC. It’s just Mexico City native common sense to go for churros when the weather’s like that. Yes, cozy!
So off we went, covered in heavy jackets like little marshmallows, to our favorite churro stand in the corner of Calle Higuera and Calle Caballocalco, right behind theParroquia de San Juan Bautista, a wonderful 16th-century monastery, made entirely of quarry stone. If someone had asked me what the heart of Coyoacán was made of back then, my answer would undoubtedly have been “churros.” Even though it’s been almost 20 years, I’d give a similar answer today.
Eating churros with chocolate caliente in Coyoacán is a CDMX childhood classic. (Ehécatl Cabrera/Wikimedia Commons)
Back then, I did not know that churros are not originally from Mexico. This “golden, crispy, chewy thing of deliciousness,” as BBC correspondent Mike Randolph describes them, has an intricate history that dates back to a breakfast fritter from ancient China. With the intense commerce between Asia the East and the Iberian Peninsula, it appears that the Portuguese introduced churros to Spain somewhere in the 16th century.
During the colonial period in Mexico, however, these sugary treats mingled wonderfully with local desserts and, of course,chocolate. What else could the vicereine of New Spain wish for, after a long day of strolling in Mexico City, than a crunchy churro with hot cocoa? After centuries of churro-making tradition, here’s my insider’s digest of how to order churros in Mexico City and enjoy them like a true native.
Where to eat the most delicious churro you’ll ever have in Mexico
If you’re staying anywhere around the Roma-Condesa area, the easiest and safest choice is to head straight up to Parque México and look forChurrería El Moro. My suggestion would be for you to buy your churros around noon, so that you can enjoy the sugar rush at Parque México. This particular store gets quite busy for dessert on weekdays. Be sure to find a long line of people around 4 p.m. On the weekends, avoid going to ‘El Moro’ at all costs: you won’t be able to get your churros unless you’re willing to stand a 40-minute wait in the April sun.
Most churrerías, like this ‘El Moro’ store in Eje Central, allow customers to dine in. However, Mexicans traditionally order takeaway and head to the nearest park to eat them outside. (ProtoplasmaKid/Wikimedia Commons)
If you’re not in the area, don’t worry: El Moro has nine tourist-friendly locations in Mexico City, the centerpieces being the Historic Center and Polanco branches. All of these are perfectly fine if it’s your first time trying churros. If you’re lucky, you can even order their seasonal specials, like the red velvet edition they launched for Valentine’s Day.
If you’re looking for a high-end experience, do not miss the chance to book a table atChurrería Porfirio, and try their unmissable creamy hot chocolate. However, if you’re ready to immerse yourself in the authentic churro experience, ignore my previous suggestions and head straight to downtown Coyoacán.
How to order the perfect churro in Mexico, step by step
Coyoacán has always been — and probably always will be — very close to my heart. That’s where I grew up, went to school and had my first dates in my teens. And yes, you guessed it: it’s where a high school sweetheart once asked me out for churros.
Where to eat the best churros in Mexico? Easy. Just go to Coyoacán. (Shutterstock)
It is a quintessential Mexico City experience to drive your way to the borough’s historic center, park in the Estacionamiento Tres Cruces and go get your churros at your favorite street stand. Try not to park in the street — it’s pretty busy all the time, and franeleros will try to force you to pay them a tip you can spend on churro toppings instead.
After many years of walking the cobblestone streets, trying local cafes and discovering picturesque corners of the colonial area, I figured there is no better way to enjoy a day in Coyoacán than by foot. If you want the full boheme experience, bring an analog camera with you and snap some pics of the graffiti on the walls— you can even have a full circle moment and bring your rolls to develop atLaboratorio Mexicano de Imágenes.
What does this have to do with churros, you may ask? Well, everything. In order to enjoy the full Coyoacán experience, one must fully immerse oneself in one’s quirkiest bohemian persona. That is exactly how I learned that ordering a churro in Mexico City is an art to be honed.
Arrive at Coyoacán’s Historic Center
Be warned: ‘un churro’ in Mexico can also be a blunt. Care to try one of those in Coyoacán? (Keith Mapeki/Unsplash)
Here starts your authentic churro experience. Walk through the colonial gates on Calle Tres Cruces and find the legendary Coyote Fountain at the heart of Jardín Centenario. This spot gets crowded easily on the weekends, so my personal suggestion would be to visit on a weekday morning, around 10 a.m. Once you dodge tarot readers, copal merchants and shamanas insisting you need a limpia (cleansing) right this minute, you’ll find the Parroquia de San Juan Bautista across the street.
As you might have guessed by now, I take pride in being a churro connoisseur. Not every stand is a guarantee of deliciousness, that’s for sure. And what’s more: not everyone knows what the perfect churro looks like for them, depending on their sugar preferences and how much of a sweet tooth they have.
How to choose your churro stand
This one’s hard. Especially because not every person enjoys the same textures or sugar concentration. I can tell you one thing, though: truly Mexican churros are not chewy. We like them crunchy! More mainstream churrerías, given the heavy demand they get on a daily basis, tend to industrialize the frying process. And yes, their churros tend to get chewy and soggy. Run! That’s not the churro you want. At all.
That’s why Coyoacán is kind of a flavor and texture guarantee. Families running churro stands have devoted decades to perfecting their recipes and skills. And honestly, it shows. If you’re in the mood for a café experience,Churrería General de la República is your choice. You can find the original store right on the corner of Calle Francisco Sosa — one of the colonial jewels of Coyoacán — and Tres Cruces. Sugary churros with tons of cinnamon await, with a great assortment of options to sopear. This means dipping your churro in coffee or hot chocolate. Just delicious.
However, if you’re ready to take in the full Coyoacán experience, go straight to the Mercado de Antojitos.
Toppings? Yes, please!
If you cross the street from Jardín Centenario, you’ll see the Mercado de Antojitos straight ahead. On Calle Higuera, churro stands traditionally serve their goodies all day long. These are my all-time favorites, especially the one I mentioned earlier: in the corner of Calle Caballocalco.
An order usually includes three to five churros, which you can stuff with chocolate, almond butter or the almighty lechera: sweetened condensed milk. This is my personal favorite. However, you won’t be able to get past two bites— even I get cloyed. Most stands will also suggest adding cajeta caramel sauce, too, which will make your churro an absolute sugar bomb. Some churreros have sprinkles available as well, which children love.
Mexican friends of mine, with whom I’ve shared Coyoacán churros for years, find all these toppings excessive. And honestly, I understand. It’s too much. Still, I think it’s worth it: nothing compares to sitting in the church atrium, no matter the time of year, watching people go by while eating an authentic Coyoacán churro.
Andrea Fischer contributes to the features desk at Mexico News Daily. She has edited and written for National Geographic en Español and Muy Interesante México, and continues to be an advocate for anything that screams science. Or yoga. Or both.
Mexico loves Japanese fusion, of course. But what happens when Mexico's most traditional food culture takes a stab at sushi? (Crudo/Instagram)
Salvador Dalí famously claimed that he didn’t care for Mexico because it was just too surreal — a sentiment that might make you think twice when you step into Oaxaca, the most vibrant and surreal state in the entire country! Here, the air is thick with the echoes of pre-Hispanic traditions, alive in the bustling streets, the faces of the locals, and the language that sings through the markets. But the crown jewel of Oaxaca’s capital? The magnificent Santo Domingo — a colossal church shimmering with gold that leaves visitors in awe.
Now, let’s talk about the spectacular Oaxacan cuisine! Picture this: smoky, spicy, herbal flavors wafting through the markets where the aroma of fresh meat mingles with fragrant herbs. Corn is the heartbeat of Oaxacan dishes, and you’ll find it artfully paired with ingredients like insects, honey, and chocolate — a culinary journey honed over thousands of years in the vibrant homes and streets of Oaxaca.
The Templo de Santo Domingo towers over the city of Oaxaca. (Vive Oaxaca)
But wait, there’s more! In a land rich with tradition, innovation is seen as a bold act of rebellion. Oaxacans channel their creativity across food, art, literature, and, notably, gastronomy. One culinary pioneer, Ricardo Arellano, takes center stage today with his revolutionary creations.
Japan meets Oaxaca
Imagine craving sushi in Oaxaca — sounds bizarre, doesn’t it? I would’ve never considered melding sushi with mole! But Ricardo, with unparalleled ingenuity, understands the essence of traditional Oaxacan flavors and seamlessly honors the beauty of Japanese culinary techniques.
Crudo
Nestled in downtown Oaxaca, waiting to be discovered, is Crudo — an unassuming gem hidden behind a typical colonial facade. Walk through the doors, and you’re greeted by a fusuma — a traditional Japanese sliding door — ushering you into an intimate dining experience like no other. This isn’t just a meal; it’s a thrilling fusion of Japanese and Oaxacan cultures, revealing surprising similarities in their deep respect for nature and artisan craftsmanship passed through generations.
Inside Crudo, the menu is a carefully curated selection of 15 exquisite items. You can indulge in the Omakase or opt for the CRU.CRÚ bar menu, featuring four customizable dishes and a dessert. Each plate is a masterful encounter, merging Japanese techniques with Oaxacan ingredients in a tantalizing dance of flavors.
Prepare yourself for the Omakase experience—a stunning series of nine courses! Among them, three creations stood out, each a spectacular symphony of taste and technique.
First, the tuna hamachi dazzled with layers of xoconostle and heirloom tomato between succulent slices of tuna, paired with a spicy, mole-like paste. The sweet tang of the xoconostle, the richness of the mole, and the bright pop of tomato unite perfectly, creating a harmonious flavor explosion.
Next up, the elote nigir is pure street food alchemy! A tender morsel of corn atop a rice ball, topped with a creamy insect-infused mayonnaise and dusted with insect powder. It’s rich, unique, and utterly unforgettable!
And then there’s the eel taco with maguey worm. Instead of tortillas, imagine a delicate seaweed wrap filled with luscious grilled eel, seasoned rice, and crunchy cooked agave that brings the flavor of a tiny worm. To wash it down, a smooth shot of mezcal awaits to elevate this delectable experience!
Unique Experiences
Each Omakase adventure is uniquely tailored to the season’s freshest ingredients, promising a different experience every time!
If you’re seeking suggestions, don’t miss out on the allure of Oaxaca! Kickstart your day with a vibrant breakfast in the lively market, savor mouthwatering mole at any local restaurant, and treat yourself to a night at Chef Ricardo’s Crudo. Here, you’ll discover the heartbeat of Oaxaca: friendly locals, extraordinary food, and a vibe that’s simply magical. You’ll feel the roots of a rich culture bursting with life — steeped in mysticism, historical weight, and an artistic spirit that fuels the creativity of artists like Rufino Tamayo and Francisco Toledo.
So, are you daring enough to dive into the Oaxacan Omakase experience? You won’t want to miss it!
María Meléndez is a Mexico City food blogger and influencer.
