Sunday, July 6, 2025

Supermarket roof collapses during hailstorm in Mexico City

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Emergency personnel respond to CDMX supermarket roof collapse
No one was trapped underneath the debris after the Soriana supermarket's roof collapsed in Mixcoac, Benito Juárez. Santiago Taboada/Twitter

A supermarket roof collapsed in Mexico City on Sunday when it gave way under a hailstorm and heavy rainfall.

Two hundred people were evacuated from the Soriana supermarket located in the Mixcoac neighborhoo in the Benito Juárez borough, south of the historic center. At least one person was injured when a quarter of the roof collapsed, local officials said.

Mexico City’s Civil Protection agency confirmed on Twitter that a large quantity of hail was to blame for the collapse of the 35-meter by 20-meter section.

One shopper filmed the moment that the roof’s beams started to crack and give way.

Video of the roof collapsing that circulated on social media.

 

In the video published by the news network ForoTV, water is seen leaking through the roof moments before its collapse. The person filming can be heard saying “that part is next,” pointing to a section of the roof. Seconds later the roof collapses, provoking screams of panic.

In another video, large amounts of debris can be seen afterward, alongside televisions for sale that continue broadcasting programming, apparently unaffected.

Benito Juárez Mayor Santiago Taboada said there were no reports of people trapped under the roof.

In the nearby boroughs of Álvaro Obregón, Coyoacán and Iztapalapa, roads were covered with ice after the storm, causing traffic problems.

Elsewhere, a 20-meter tree fell in the Tlalpan borough in the south of Mexico City, damaging electricity cables, traffic lights and a vehicle, city authorities said.

With reports from El Universal and Reforma

President wants to overhaul independent election body ahead of contests in 2024

orative.
The president said his proposed changes would eliminate fraud and save more than US $1.2 billion. Presidencia de la República

Mexico’s populist president has turned his guns on foreign investors, the media and the business elite to rally his base and drive an anti-establishment message. But his latest target seems an unlikely one: the body that certified his landslide election victories.

President López Obrador has proposed to slash the National Electoral Institute’s (INE) budget and replace its 11-member council chosen by political consensus with seven directly elected delegates. He also wants to save money by cutting the size of Mexico’s Senate by a quarter, its lower house by over a third and ending public financing of election campaigns.

The opposition and independent observers have cried foul, saying the changes would destroy the INE’s independence and undermine confidence in Mexico’s young democracy, which emerged from 70 years of one-party rule only in 2000.

“It’s a reform which is not necessary because what we have today works well,” INE president Lorenzo Córdova told the Financial Times in an interview. “As the English-speaking world says: ‘If it ain’t broke, don’t fix it.’”

INE President Lorenzo Córdova has pushed back against President López Obrador's plans for the election institute's future.
INE President Lorenzo Córdova has pushed back against President López Obrador’s plans for the election institute’s future. INE

Mexico will hold the biggest elections in its history in 2024, choosing a new president and Congress, eight state governors, the mayor of Mexico City and 31 state legislatures. López Obrador wants to push the constitutional changes needed to reconfigure the INE through Congress this year, though he faces stiff opposition.

“If the INE really is damaged, it would be a disaster,” said Enrique Krauze, a Mexican historian and commentator. “The future of the INE is the biggest worry in Mexico right now.”

López Obrador lacks the necessary two-thirds majority in Congress but opponents worry that even if he does not succeed in tailoring the INE to his liking, he will have tarnished the institute’s reputation enough with his attacks to mount a credible challenge to the 2024 election result if his candidates lose.

Córdova, an earnest academic who has run the electoral body since 2014, is keen to avoid stoking conflict. But he points out that during his tenure at the INE, López Obrador won the presidency by a landslide while his Morena political movement won half of Mexico’s state governorships, with more victories predicted in state elections this month.

“How is it possible that in this period of eight years, in two of every three elections held, there has been a change of power . . . the party which has benefited most has been Morena,” he said. “In truth . . . the main problem the president sees is that this is an autonomous institution which doesn’t bend to political power.”

López Obrador has been gunning for the INE since narrowly losing the 2006 presidential election. He claims that his proposed changes would eliminate fraud, “stop dead people from voting” and save over US $1.2 billion. The move, announced in April, has not yet been voted on in Congress.

The left wing veteran’s assault on the electoral body comes after a string of attacks from the president on Mexico’s fragile independent media, the Supreme Court, the central bank, foreign investors in the energy sector and others he sees as opponents of his so-called “transformation” of Mexico.

“This proposal comes at a time when López Obrador has been actively undermining democratic guarantees, such as judicial independence and the essential role of independent journalism and civil society,” said Tamara Taraciuk Broner, acting director of Human Rights Watch Americas. “It is critical that any electoral reform is the result of an open public discussion and that it does not limit fundamental democratic guarantees that Mexicans fought for decades to win.”

López Obrador at April's presidential recall referendum. The president purposely invalidated his vote by writing "Long live Zapata!" across the ballot.
López Obrador at April’s presidential recall referendum. The president purposely invalidated his vote by writing “Long live Zapata!” across the ballot. Twitter / @lopezobrador_

Córdova faces pressure on other fronts. The government slashed 26% from his budget request for this year, leaving the INE short of the funds needed to run a presidential recall referendum designed by López Obrador (the president won the contest in April easily on a low turnout).

A ruling party candidate for governor of Guerrero state, Félix Salgado Macedonio, threatened Córdova publicly at a demonstration held outside the INE in April while it was deciding whether to bar him for failing to report campaign spending. “Wouldn’t the people of Mexico like to know where Lorenzo Córdova lives?” Salgado asked the crowd, speaking on a makeshift platform which included a coffin with the name “Lorenzo” on it.

The Morena-appointed president of Congress, Sergio Gutiérrez, last year filed a criminal complaint against him and five other INE directors over the conduct of the recall referendum, breaking what Córdova says is an unwritten rule dating back decades that INE officials should answer only to an electoral tribunal, not the courts.

But despite the attacks, the INE continues to win the trust of nearly 70% of citizens, according to polls. Córdova has won popular recognition for his stout defense of the institution and is greeted in the street or in restaurants by well-wishers.

Conscious of his brief to uphold impartiality, the INE chief is reluctant to attack the government directly or to play up the problems his institute faces. But when pressed on whether Mexico’s young democracy is in danger, he answers:

“There is an institutional strength which allows us to say that democracy in Mexico has the force needed to face challenges — but evidently we are facing unprecedented challenges.”

© 2022 The Financial Times Ltd. All rights reserved. Please do not copy and paste FT articles and redistribute by email.

Zihuatanejo art classes pair fine wine and the unleashing of artist within

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art classes in Zihuatanejo with teacher Alma Silva
Artist and instructor Alma Silva, left, observes student Laura Corral's work in a recent class at Mezgaleria in Zihuatanejo.

Ask any restaurateur and they will tell you that pairing wine with food is imperative to enjoying a fine dining experience. But artist Alma Silva of Zihuatanejo has taken this concept one step further and decided to pair wine with her art classes and workshops.

While many cities north of the border offer wine and art nights, Silva’s classes for all levels are different and, in my opinion, a cut above the norm. Rather than the typical strategy of having participants all paint the same thing, Silva has taken her classes in an entirely new direction.

“I want to make [classes] more about the experience and a way to make the people connect with their creativity,” says Silva, “to bring out the inner artist in you and work with your emotions to create a connection with the art you want to create … I want to change how you perceive things and reach beyond.”

They’re classes for people who want to “reconnect and reignite their practice,” is how she puts it.

Artist and teacher Alma Silva in Zihuatanejo
“I want to change how you perceive things and reach beyond,” says artist Alma Silva of the roving class she offers in different locations in Zihuatanejo. Courtesy

Born in Mexico City, Silva’s art beginnings were in the 1980s, when she took beginners’ classes at a community cultural center in Morelia, but her artistic journey has taken her in many different directions. During the mid-ʼ90s, she studied architecture, and in 1995 presented her first solo exhibition, Architecture in Screen Printing at the Universidad Michoacana San Nicolás de Hidalgo; she eventually obtained her specialty in landscape architecture at the Polytechnic University of Valencia, Spain. She’s also taken many classes and workshops in the plastic arts and watercolor techniques.

I decided to take a class myself and see if Silva would successfully bring out the latent artist in me.

Upon arrival at the beautiful, impressive Mezgaleria in Zihuatanejo’s Playa Madera area, I found out that the class was entirely in Spanish and that I was the only foreigner there. Thankfully, a friend of mine had also signed up, and Silva’s assistant Carla Lopez translated as required.

Once our hosts poured the wine, we began.

Alma Silva's art class in Mezgaleria, Zihuatanejo, Mexico
Students hard at work in Silva’s class at Mezgaleria.

We first explored our own faces by drawing our eyes, nose, mouth and ears. Silva provided mirrors, which we had to share, and so some of this was done by memory as we passed them around the room. We then drew our self-portraits by tracing each of our facial features with our fingers before putting them on paper.

It was amazing how much the self-portraits resembled each of the eight participants who’d made them, especially since part of the exercise required them to close their eyes.

Silva then deliberately cracked the mirrors and passed them back to us. The result was a comical Picasso-type reflection, with more than one eye, nose or a crooked mouth. We then drew what we saw, and, once again, I was amazed by the accuracy of the finished work.

Unfortunately, not completely understanding the instructions, I also drew the shards of glass across the page to resemble the work of Jack the Ripper. Still, the very gracious (and generous) Silva complimented my work.

By the time the class was over, I had found myself beaming from my accomplishment (or maybe it was the wine).

Silva has more workshops coming up in Zihuatanejo, including one at Casa Tucanes Villas and Bungalows rentals on La Ropa beach and one at the Quatro Cafe in Zihuatanejo center. She said she’s also eyeing locations like ecological parks in Ixtapa, Playa Blanca and Barra de Potosí.

You can sign up for a package of two classes a week for four weeks, which costs 2,000 pesos; each class is different. Or, if you prefer to sign up for an individual workshop, those cost 600 pesos each. Both options include all materials and, of course, the wine.

To find out more, you can find Alma Silva on Facebook and Instagram, as well as on Airbnb, or call her at 755-108-6810 (WhatsApp).

The writer divides her time between Canada and Zihuatanejo.

Instead of picking strawberries in US, former migrants cultivate them in Oaxaca

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Demetrio Maldonado Cruz is one of several Oaxaca strawberry farmers
Demetrio Maldonado Cruz is one of several Oaxaca strawberry farmers who used to be migrant farm workers.

Picking strawberries in the United States gave one former Mexican migrant the wherewithal to start his own strawberry-producing business in the Mixtec region of Oaxaca, and he’s happy to be home with his wife and kids.

Gustavo Ortiz Salvador is one of several farmers in San Martín Peras who picked strawberries and other produce in California and other parts of the U.S. for years, work that allowed them to send money home to their families and also learn about the strawberry-growing process.

But many have used that knowledge so they can stay home and cultivate strawberries and raspberries on their own land.

Twelve years ago, Ortiz decided to return to Oaxaca and put his agricultural knowledge to good use by using remittances his family had saved to establish his own strawberry fields in Peras, a municipality that borders Guerrero.

Now, Ortiz not only earns enough to support his family but also employs locals. He told the El Universal newspaper that he makes less than he did in the United States, but on the plus side, he’s working for himself and is not separated from his wife and three children. Ortiz’s family is one of the few in Peras that doesn’t depend on remittances to survive, El Universal said.

[wpgmza id=”360″]

The strawberry grower said he brought his plants to Oaxaca from Zamora, Michoacán, a strawberry-growing hub. He and other local strawberry growers sell their produce to buyers from Mixtec-region cities such as Tlaxiaco and Huajuapan and to vendors at Oaxaca’s Santiago Juxtlahuaca market.

“They come here for the strawberries,” Ortiz said, referring to his main buyers. “They take the opportunity to buy other fruit such as blackberries from neighbors.”

In addition to strawberries, Ortiz can now offer chiles and flowers to buyers after he planted those crops for the first time this year. He stressed that he doesn’t receive any government support, explaining that some farmers benefit from programs such as the federal tree-planting scheme Sowing Life, “but we don’t receive anything.”

While Ortiz has been back in his native Peras for over a decade, many other people from the Mixtec municipality remain in the United States. According to a 2021 BBVA bank report on migration and remittances, there were more migrants from Peras in the United States between 2015 and 2020 than from any other municipality in Oaxaca.

With reports from El Universal 

International tourism revenues exceed 2019 levels in first four months of the year

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A tourist explores a Mexico City textile market.
A tourist explores a Mexico City textile market. Twitter / @turismocdmx

International tourism revenue exceeded pre-pandemic levels in the first four months of the year, official data shows.

Citing data published by national statistics agency INEGI, federal Tourism Minister Miguel Torruco Márques reported that international tourists spent US $8.67 billion in Mexico between January and April.

Revenue was 123.8% higher than in the first four months of 2021 and 3.7% higher than in the same period of 2019, Torruco said in a statement Sunday. The data is welcome news for the tourism sector, which was hit hard by the pandemic and associated economic restrictions.

The bulk of the international tourism revenue – about 92% – came from visitors who flew into the country.

International tourists who arrived by air spent more than the average visitor.
International tourists who arrived by air spent more than the average visitor.

International tourists who arrived by air between January and April spent an average of US $1,153 each, an 8.8% increase compared to the same period of last year and a 9.8% jump compared to the first four months of 2019. Average expenditure for all international tourists – people who arrived by air, land and sea – was just under $745, a 56.1% increase compared to last year and a 30.8% spike compared to 2019, Torruco said.

The increase in individual expenditure allowed revenue to exceed 2019 levels even though fewer international tourists visited Mexico. Torruco said that just over 11.64 million international tourists entered the country in the first four months of the year, a 43.4% increase compared to the same period of last year but a 20.8% decline compared to the January-April period of 2019, when 14.7 million international tourists visited.

Just over 6.91 million of the international tourists – 59% of the total – flew into the country. Air arrivals increased 121.7% compared to the first four months of last year but were 3.4% below 2019 levels.

Torruco predicted last month that international tourist numbers will come close to reaching pre-pandemic levels this year.

Speaking at the Tianguis Turístico tourism industry event in Acapulco, Guerrero, the tourism minister predicted that Mexico will receive 40 million international visitors in 2022, which would be just 5 million short of the 45 million record set in 2019.

He also predicted that tourism-generated revenue will be $24.25 billion and declared that tourism in Mexico will have recovered “almost 100%” by the end of the year.

Mexico News Daily 

Political consultant lynched in Puebla

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A coworker described Daniel Picazo as an avid traveler who was in the wrong place at the wrong time.
A coworker described Daniel Picazo as an avid traveler who was in the wrong place at the wrong time. Facebook/ Daniel Picazo

A former political consultant was lynched in Puebla on Friday night by a 200-strong mob that said they confused him for a criminal, according to local authorities.

Daniel Picazo, 31, had worked as a consultant for National Action Party (PAN) federal Deputy Joanna Torres in the Chamber of Deputies until March. He was beaten and killed on the municipal sports field in Papatlazolco in the municipality of Huauchinango in the Puebla Northern Sierra.

There are conflicting reports about how Picazo died. The newspaper El Universal said he was beaten to death before his body was burned, while the newspaper Reforma and the news site ADN 40 reported that he was burned alive.

Picazo was traveling with one other man who managed to escape.

The lynching occurred in the town of Papatlazolco, in the municipality of Huauchinango.
The lynching occurred in the town of Papatlazolco, in the municipality of Huauchinango. Facebook/ Gobierno Municipal Huauchinango

The municipal government of Huauchinango said in a statement that municipal police officers found Picazo detained by around 30 people and that the officers attempted to free Picazo, but he was wrested from them and taken to the sports field where “more than 200 people started to brutally beat” him. The statement added that the mob burned Picazo’s pickup truck after he was murdered.

The municipal government “strongly condemns this act and reiterates that criminal acts must be judged under the procedures of our rule of law … justice by its own hand is not justice, but barbarism,” the statement said.

A Citizens Movement (MC) consultant in the Senate who said she did her social service with Picazo was quoted anonymously by Reforma rejecting that Picazo was a “child kidnapper,” as he was accused before his murder. “He was a good boy, 31 years old, a great guy from a humble family. He was one of those determined kind of guys,” she said.

The consultant added that Picazo liked traveling and “was in the wrong place at the wrong time.” She said Picazo had studied in Spain and worked with former Tlaxcala senator Adriana Dávila and later in the Chamber of Deputies with Torres.

Attempted lynchings aren’t new to Huauchinango. The municipality has seen nine in the last two years, according to El Universal. Eight of those attempts were in 2020 and one was in November last year.

Lynching attempts are also unusually common at the state level. The newspaper Milenio reported in January that Puebla was the second worst state in the country for attempted lynchings, behind México state.

With reports from Reforma, El Universal Puebla and ADN 40

Thieves nab gold, silver, electronics in massive container robbery in Colima

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It wasn't until 10 a.m. the next morning that police were informed of the freight heist.
It wasn't until 10 a.m. the next morning that police were informed of the freight heist.

A group of at least 12 armed men stole gold, silver, zinc and televisions in a large and audacious heist in the port area of Manzanillo, Colima, earlier this month.

Citing official investigations, the newspaper Reforma reported that a group of 12 to 15 armed men arrived at the premises of the freight company Maniobras Alonso Mireles (MAM) in the early hours of June 5. The men overpowered a security guard before locking him and other employees in a shed, according to National Guard sources.

They then broke into some 50 shipping containers and inspected their contents before loading 20 containers onto trucks and removing them from the MAM premises, located in the Tapeixtles industrial area of Manzanillo. The containers, loaded onto trucks using the company’s machinery, contained gold, silver and zinc in bulk as well as televisions. The total value of the stolen goods, which were reportedly transported to an unspecified nearby location, is unclear.

The robbery – considered the largest ever in the Manzanillo port area – took eight to 10 hours to complete, as not all 20 containers were removed at once. MAM staff didn’t notify local authorities until approximately 10 a.m., by which time the men had completed their heist. Colima and federal authorities are reviewing video footage of the crime. The army, navy and National Guard have searched for the stolen 40-foot containers but haven’t managed to locate them. No arrests have been reported.

The navy, which is responsible for security at the Manzanillo port, stressed that the crime occurred on private property and not in the port precinct under its control. “The protection and security of goods in these … premises is the responsibility of the personnel of that place,” it said in a statement.

Shipping containers are transported to and from the Manzanillo port area at all hours of day and night, circumstances that apparently allowed the armed men to commit their crime without arousing suspicion. The Pacific coast port is Mexico’s busiest, handling a record 3.37 million TEUs (20-foot equivalent units) in 2021.

With reports from Reforma 

Non-toll roads are the best way to see Mexico; just heed a bit of advice

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rural mountain road in Mexico
Rural highways in Mexico can present more driving challenges than toll roads, but as in most countries, they'll take you through more interesting places. soft_light/Shutterstock

If:

  • time is of the essence and/or
  • the cost of the tolls are not an issue and/or
  • you need to drive at night and/or
  • you are more interested in the destination than the trip and/or
  • you are convinced that any non-tourist route will get you killed

this article may not be very helpful to you.

But what if you want to see more than asphalt as you drive around in Mexico?

Views from rural highways in Mexico
Smaller roads often provide much more interesting vistas like this one on the left, of the Baja Coast and right, from Highway 105 near Venados, Hidalgo. Comisión Mexicana de Filmaciones/Alejandro Linares García

Libres (non-toll highways) are the highways that have existed often long before the first cuota (toll road) was built in the 1950s.

But why drive a libre? The main reason is that you can see and interact with far more of Mexico. Libres take you to places cuotas do not, and along the way, you can stop just about anywhere and check out small towns, natural beauty, archaeological sites, farms, family restaurants and people selling local products along the road. I cannot tell you how many times my husband and I have just randomly stopped to take pictures.

You will also pass areas with industry and serious ecological damage, but this is part of Mexico too. Driving these roads is much like driving on North American highways 70 or more years ago.

Let’s start with what most hesitant foreigners worry about first: safety.

The general perception is that you are always safer on a cuota. Yes, and no: access on and off these roads is restricted, which can keep some bad guys away, but cars stuck in traffic here can also be easy pickings for criminals. More than 300 drivers found this out the hard way recently on a cuota road in Querétaro.

If you do get held up by some bad guys, the most important thing you can do is keep calm. The vast majority of crimes are still opportunistic and about money. Handing something over ends the situation quickly, but with some preparation ahead, you don’t have to give everything you have. Keep a minimum on you at hand, and even consider having a decoy wallet for this purpose — also for police looking for a bribe.

As for territories with narcos or political strife, use your head: learn something about the region before you drive into it.  Follow the news, and see what issues and areas come up again and again. Talk to people in real life and on social media. If you are new to Mexico, start with areas closest to where you live.

The Facebook group On the Road in Mexico answers mostly safety-related questions, but other topics come up as well.

rural roads in Mexico
Libres often give glimpses of rural life: on the left, a tractor pulls carts of sugar cane in central Veracruz. On the right, a Tabasco cowboy herds cattle. Alejandro Linares García

But the real issue is road conditions: libres go through just about every town and village as well as winding mountain passes, and that can be hard on a car’s suspension system; check yours before and after any major trip.

You’ll find surprisingly good roads, but assume that at least some sections will be in bad condition, especially in very rural areas and ones with rain-soaked or steep terrain. On some roads, locals make money by filling in the endless potholes with regular dirt and asking for donations.

Perhaps worse are the topes (speed bumps). Areas with any level of population will have them, but they also appear around factories, very rural bus stops, before very tight curves and more. If you are lucky, the tope will be well-marked with yellow paint or a sign, but you cannot assume this by any stretch of the imagination.

You have to keep a close eye on the road and develop a sixth sense. But you will occasionally hit one too fast simply because you were paying attention to something else. So my advice is do NOT drive libres at night; leave that to people who know these roads like the back of their hands.

If cost is your main reason to use libres, programs like Waze can help you decide which to use, and on what stretch. You can know what the tolls will be and how much longer the trip is on the libre. These programs also help you follow the libres since signs often are set up to steer people to the cuotas.

In semirural areas and well-traveled libres, gas stations and restaurants can actually be more frequent than on cuotas; but don’t assume this. Keep your gas tank as full as possible; don’t push your luck to the next gas station. Waze and Google Maps help but aren’t perfect.

If you already eat at small family restaurants in your town, the same rules apply to roadside restaurants throughout Mexico: if a lot of trucks are parked outside, the food is good. The further out you go, the fewer restaurants you may find, so bring a cooler with some solid nutrition (sandwiches, nuts, fruit). Don’t forget water. Coke and chips are easy to find but get old fast.

And be aware: very rural areas often have no cell or internet signal. Learn to use “human GPS” (my husband’s term). Online sources will give you ideas of what to see in rural Mexico, but don’t assume road signs or Google Maps will get you there.

Selling fruit on rural highways in Mexico
Non-toll roads attract all sorts of commerce you can take advantage of. At left: crushing local pineapples to sell as juice in central Veracruz. At right: a truck sells strawberries in Michoacán. Alejandro Linares García

Get as close as you can to your destination and prepare to talk to locals. You’ll need Spanish, but most people are very happy to help.

Like everywhere else, carry a spare tire, jack, oil and antifreeze. Be aware of what your car can or cannot handle, especially on dirt roads. Mexicans have helped me out when I had car trouble, asking for little or nothing in return, but you don’t want to abuse that.

And don’t go into rural areas if you need a certain level of hotel; they get more “basic” the more outside urban areas you are. More than once I have taken cold showers because a hotel boiler did not work. Check the room before you rent. Bring a pillow and blanket and maybe even a sleeping bag for the really out-of-the-way areas.

Keep a sweater/jacket/sweatshirt in the car. I cannot tell you how many times I got caught freezing because of a change of altitude and nighttime temperature. Also, toilet paper is essential. Hand gel and baby wipes are useful when sinks are lacking.

Let me end with the antithesis of the safety precautions: if you do not know where to go, ask people for recommendations. Trips to Pueblos Mágicos are also a good place to start.

Leigh Thelmadatter arrived in Mexico 18 years ago and fell in love with the land and the culture in particular its handcrafts and art. She is the author of Mexican Cartonería: Paper, Paste and Fiesta (Schiffer 2019). Her culture column appears regularly on Mexico News Daily.

When verdant Xalapa is rationing, it’s time to think about water planning

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cattle grazing on drought-stricken land in Xalapa, Veracruz
In late April, the National Water Commission (Conagua), rated 181 Veracruz municipalities to be in some level of drought or abnormally dry conditions.

When I moved to my current address a little over two years ago, I was delighted to find the property filled with plants: bougainvillea and fragrant angel’s trumpets in the front and a thriving lime tree, pomegranate tree and blackberry bush in the back. There are some strawberries under it too!

My first memories of being in this house during those shocking first few weeks of the pandemic are of my daughter and I sitting on our back patio and eating blackberries right off the thorny vine.

This was a special privilege to me because while I’ve always loved having plants around, I’ve never been very good with them; my thumb is blood red, not green.

In most places I’ve lived, my plants have survived for a few months before perishing. It’s not that I want them dead, it’s just that I forget about them because they’re not jumping up and down around me, demanding things like children or dogs do.

Find the right place for them in Xalapa, though, and pretty much anything will grow and stay alive indefinitely. Vanilla vines and even honeysuckle (not a common plant down here — it’s called, romantically, madreselva, if you want to ask for it) are thriving, as are the sturdy lantanas, my favorite. My jasmine has been taken over by some other kind of vine, but it’s still kicking.

I’ve planted a magnolia tree in the backyard. Fragrant herbs (rosemary is my favorite) and the lavender and citronella plants haven’t fared quite so well, as I put them on balconies leading into rooms in the vain attempt to prevent mosquitoes from coming in to feast on us. (I’ve found a mosquito-zapping racquet to be much more effective and oh-so-satisfying)

I think it’s too much sun and not enough water paired with general unintentional neglect: when you’ve got a kid and a bunch of freelance jobs, plants just naturally file themselves into the back of the line and my attention span.

Mostly, though, it hasn’t been an issue in this city. I used to joke that Xalapa was so fertile that you could let a few seeds fall out of your pocket accidentally and there’d be a tree there the next morning.

For the first time since I came here nearly 20 years ago, that no longer seems true.

Though the drought that’s caused Monterrey to restrict water use to six hours a day hasn’t been as bad down here, it was “Xalapa-dramatic.”

Last month, we had more weeks of sunshine with no rain than I can remember. It was also so much consistently hotter — I mean, not Texas hot, but still — than I remember it being in quite a while.

The dirt and gravel road in front of my house (trying to get it paved will be a subject for an entirely different article) dried out completely, and the hot wind blowing in through the window has covered everything in my house with a layer of dust daily. Was this really Xalapa?

For the first time ever, I needed to water my outdoor plants that were planted in the ground. My blackberry bush, which normally thrives and spills over with life in late April and May, was drying out, its berries coming out more like raisins than the plump fruit I was used to. All the plants I had in the sun were parched daily.

Spring, not summer, is the hottest season around here, which I know. It’s what kept me from worrying too much at first, as I knew there’d be a few weeks of not being able to sleep from a combination of the heat and the mosquitoes finding their way through my net.

After three weeks had gone by, though, I started to really worry; I have no memory of going more than two weeks without rain in Xalapa.

Climate change is happening, and it’s happening fast. When I first arrived here, most days were the same: a sunny morning, clouds rolling in around one or two in the afternoon, a couple hours of light rain/drizzle (famously called chipi chipi in Xalapa) and then, often, fog in the evenings. Leaving the house any day of the year without a sweater was never advisable.

It’s been years now since I’ve seen fog more than once a month, but the drying out of those plants is what really freaked me out. Could this beautiful city that’s spilling over with green everywhere soon become a desert?

Blessedly, the rain has returned to my city. My house is a little less dusty. But, like the rest of the country that’s been enduring drought this year, I’m worried. Though things aren’t as dramatic as in Monterrey, our water is being rationed, and our colonias are all taking turns going without water.

Whatever happened to the government’s promise to fix this with inventive rainwater collection systems? While it wouldn’t get water to Monterrey right away, having them in places with plenty of rain (well, for now, anyway) could at least ensure that unused water is diverted to the places that need it most.

Water is becoming a real crisis, and likely will continue to be so for a while, irrespective of borders. It’s time to figure out how to deal with this now; not when being unable to flush a toilet will be the least of our problems compared to the prospect of not being able to keep our food growing.

I saw a meme the other day commenting on the growing heat. “This is the hottest summer of my life,” says Bart Simpson, standing in for all young people. Homer leans down and says, “This is the coldest summer of the rest of your life.”

Yikes.

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

Fresh, clean and milky-sweet, queso fresco quietly transforms any dish

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queso fresco
For superior flavor and texture, get this farmer's cheese from smaller makers rather than a supermarket.

My first exposure to this soft, fresh cheese was in East Indian cooking, where paneer is used in a myriad of innovative ways in a host of vegetarian recipes. I learned to love its fresh, milky-sweet taste, and when I moved to Mexico, discovering queso fresco was a delicious surprise.

While you can easily make it yourself (see recipe below), if you’re in Mexico, you can find lovely fresh-made queso fresco at mercados and small tiendas everywhere. Sold in different-sized rounds, often with imprints of the baskets or strainers they were set in, in its original form, this delicate cheese is soft and moist.

I’d avoid buying it packaged in bigger grocery stores; when it’s commercially made and sold, all the qualities you’re looking for are lost. Lorena, the bubbly proprietress at my favorite tiendita, gets deliveries from a small dairy in the nearby foothills three times a week. It’s a little too salty for my taste, so I put the little round in a covered glass container of water overnight in the fridge and then the saltiness is rinsed away.

Queso fresco is a simple farmer’s cheese; you just curdle the milk with a mild acid like lemon juice or white vinegar, and there you have it. At that point, the curds (remember Little Miss Muffet eating her curds and whey?) will separate from the whey, and you can either eat them fresh and soft or drain and press the curd into a more solid form that can be cut into cubes or slabs. It’s not complicated at all, and the trickiest thing is not burning the milk as you heat it to the right temperature.

queso fresco soup
Generous clumps add creaminess and heft to a simple broth.

In Mexican cuisine, queso fresco (which literally means “fresh cheese”) is what’s crumbled atop tacos, enchiladas, enmoladas and soups, balancing spicy flavors with its fresh, mild taste. It’s a non-melting cheese, different in flavor than cotija, another unaged Mexican cheese that’s much more salty and tangy. I also crumble it over salads, but my favorite way to eat it is for breakfast, in a bowl with fresh cut-up pineapple and bananas, drizzled with honey.

Firm-pressed slices can be grilled and then used in sandwiches or tacos; or cut the pressed queso fresco into cubes and add to stir-fries or tacos.

Because it’s a fresh cheese with no preservatives, you’ll want to use it within 4–5 days of purchase. I never have to worry about that because in my house it doesn’t last that long.

Homemade Queso Fresco

Don’t substitute lime juice — the flavor is too pronounced.

  • ½ gallon whole milk, not ultra-pasteurized
  • 1/3 cup fresh lemon juice OR 1/3 cup white vinegar
  • Salt

Line a colander with four layers of cheesecloth or two layers of food-safe paper towels; set over large bowl. Heat milk over medium-low heat, stirring frequently, until it reaches 165 F to 180 F on an instant-read thermometer.

Add the lemon juice or vinegar 1 Tbsp. at a time, stirring gently after each addition; stop adding when curds separate from the whey. (White curds will be floating in translucent whey.) Let sit uncovered at least 5 minutes and up to 20 while separation finishes.

Using a slotted spoon, transfer curds to prepared colander; drain until desired texture is reached, about 20 minutes if using for pressed cheese or an hour for fresh curds. Gently stir in salt to taste.

For pressed cheese, gather curds into a ball in the cloth and press into a hockey-puck shape. Tie the cloth closed around the cheese; place back in colander and put a heavy can on top to press. Let sit until cheese reaches desired texture, about 1.5 hours. —www.seriouseats.com

Breakfast Migas

  • 3 Tbsp. olive oil
  • 6 large eggs
  • ½ tsp. coarse salt
  • 8 corn tortillas, cut into eighths
  • Toppings: chopped cilantro, diced tomatoes, queso fresco
lime avocado soup
Add cubes of queso fresco to nicely balance out the unpredictable heat of added jalapeños.

Heat oil in large nonstick skillet over medium-high heat. Whisk eggs in medium bowl; set aside.

Add tortillas to skillet; fry until crispy, 6–8 minutes. Fold in eggs and salt. Cook 2–4 minutes, until eggs are fully cooked. Remove from heat, taste and season. Serve topped with crumbled queso fresco, cilantro and tomatoes.

Easy Butter Paneer

  • 4 Tbsp. unsalted butter
  • 1 cup sliced white onion
  • 3 Tbsp. minced or grated ginger
  • 1 jalapeno, sliced
  • Salt
  • 1 (28-ounce) can whole peeled tomatoes
  • ½ tsp. cinnamon
  • 3 Tbsp. honey
  • ¼-½ cup heavy cream, to taste
  • 1 bunch spinach, blanched, drained, and chopped OR 10 oz. frozen spinach, thawed and drained
  • 1 lb. pressed queso fresco (paneer), diced into small cubes
  • ¼ cup chopped fresh cilantro leaves

In medium saucepan, melt butter over medium heat. Stir in onions, ginger and jalapeno. Sprinkle with ½ tsp. salt. Cook, stirring occasionally, until onions soften 5–7 minutes. Add canned tomatoes, cinnamon and honey. Cut tomatoes slightly with a wooden spoon; cook uncovered, stirring occasionally, until thickened, 10–15 minutes.

Transfer sauce to blender; carefully purée on high speed until very smooth, about 1 minute. Wipe saucepan clean; pour sauce through a fine-mesh strainer back into pot. Add salt and cream to taste. Stir spinach and half the cilantro into sauce; gently fold in cheese, taking care not to break the cubes. Heat 5 minutes, sprinkle with remaining cilantro and serve.

Scrambled Eggs with Queso Fresco

  • 2 large eggs
  • 1 tsp. butter
  • ¼ cup crumbled queso fresco
  • Salt, to taste

In a bowl, whisk eggs. Heat butter in a skillet. Add eggs, stirring gently. When eggs begin to firm, stir in cheese and cook another 10-20 seconds.

Lime-Avocado Soup

A great recipe for using leftover chicken.

  • 2 skinless, boneless chicken breasts
  • 1 Tbsp. olive oil
  • 1 large white onion, chopped
  • 3 limes, juiced
  • 1 cup chopped cilantro
  • 2 jalapeños, halved, thinly sliced
  • 3 cloves garlic, minced
  • 4 cups chicken broth/stock
  • 3 avocados, cut into chunks
  • ¼ cup crumbled queso fresco

Poach chicken 7–10 minutes till no longer pink. Drain and cool. Shred and set aside.

Heat oil in large pot over medium heat. Add half the onion, garlic, lime juice, ½ cup cilantro, jalapeño. Sauté 5 minutes. Add chicken broth/stock to pot. Cook 5 minutes; add chicken and heat. Top with remaining onion, cilantro, avocado and queso fresco.

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