Saturday, September 6, 2025

Start of rainy season to bring relief from high temperatures across Mexico

3
red umbrella in the rain
Some regions got a small preview over the weekend of the rainy season that will begin on Wednesday. (Erik Witsoe/Unsplash)

Mexico will get a welcome change of weather this week, as the rainy season ushers in cooler temperatures. 

Across the nation, rainfall will become more frequent, breaking months of heat waves that sent temperatures above 45 degrees Celsius in some states, especially Coahuila, Nuevo León, Tamaulipas, San Luis Potosí, Michoacán and Guerrero. 

Mother and child protecting themselves from the sun
The start of the rainy season will soon put an end to the current heat wave. But not quite yet. (Magdalena Montiel/Cuartoscuro)

According to the National Meteorological Service (SMN), the heat wave across much of Mexico is expected to end by Wednesday, giving way to a cold front and higher humidity. 

Still, Monday and Tuesday will be hot in much of the country. High temperatures are expected to average between 35°C and 40°C across all coastal states, with extreme temperatures of 41°C to 46°C in regions including the Huasteca, Papaloapan, the Yucatán Peninsula and Tierra Caliente. The northwest will see temperatures ranging from 30°C to 38°C, while the rest of the country can expect to see temperatures between 28°C and 38°C.

By Wednesday, rain should lower those temperatures. Here’s the rain forecast by state for this week:

Heavy rainfall (25 to 50 millimeters) in Hidalgo, Puebla, Tlaxcala, México state and Chiapas.

Showers (5 to 25 mm) in Nuevo León, San Luis Potosí, Tamaulipas, Veracruz, Querétaro, Mexico City and Oaxaca. 

Isolated rainfall (0.1 to 5 millimeters) in Zacatecas, Jalisco, Colima, Michoacán, Guanajuato, Morelos, Guerrero and Quintana Roo.

The start of Mexico’s rainy season is generally considered to occur in early May, but it can vary from year to year and region to region.

Weather authorities have called on the population to stay vigilant about increasing winds in regions of Sonora, Sinaloa, Durango, Nayarit, Colima, Jalisco, Michoacán, Guerrero, Oaxaca, Chiapas, Chihuahua, Coahuila, Nuevo León, Tamaulipas, Querétaro, Hidalgo, México state, Mexico City, Puebla and Quintana Roo. These winds can raise the risk of wildfires spreading and may reduce visibility on highways and roads.

Authorities have also warned that heavy rains could cause flooding, mudslides and landslides. They have advised the population to take precautions and heed warnings from the SMN, the National Water Commission (Conagua) and local Civil Protection units.

With reports from El País and Meteored

Mexico mourns young cadets killed in Brooklyn Bridge accident

10
Damaged ship by a bridge
The Cuauhtémoc's three masts, topping out at more than 48 meters, snapped upon contact with the Brooklyn Bridge, which has a clearance of 41.1 meters. (Especial/Cuartoscuro)

A Mexican Navy training ship on a goodwill tour struck the Brooklyn Bridge in New York City on Saturday night, leaving two crew members dead and 22 others injured.

Mexican officials on Sunday identified the two victims of the crash as América Yamileth Sánchez Hernández, 20, from the state of Veracruz, and Adal Jair Maldonado Marcos, 23, from the state of Oaxaca.

ship with sails by bridge
The Cuauhtémoc was on a goodwill tour, attracting many sightseers. One of them took this photo of the ship seconds before its masts hit the bridge. (@Keeyahtay/X)

Investigators are looking into how the Cuauhtémoc, with three long masts and billowing white sails, moved in the wrong direction before hitting the Brooklyn Bridge. Mexico’s Naval Ministry (Semar) said in a statement that 11 of those injured were in critical condition, while nine others were hospitalized in stable condition.

On Monday, Semar reported that 174 of the 277 people on board the Cuauhtémoc had arrived in Mexico City overnight Sunday. 

The commander of the Mexican Navy, Admiral Raymundo Pedro Morales Ángeles, said in a statement that the uninjured cadets would continue their training and that the investigation into the crash would be carried out “with total transparency and responsibility.”

The body of América Sánchez was transferred to the Naval Academy in her home state of Veracruz on Monday.

Her mother, Rocío Hernández, described the 20-year-old cadet as “an exemplary daughter” who was “a dedicated student” aiming to become a naval engineer.

Rodolfo Hernández, Sánchez’s uncle, told reporters on Sunday that his niece had sent photos showing her in Central Park the day before the accident. “When news of her death came, we broke down; we didn’t have the strength to bear it,” he said.

Friends of Adal Maldonado said he had always dreamed of following in his father’s footsteps and becoming a sailor. Being on board the Cuauhtémoc, also known as “The Knight of the Seas,” had been his greatest wish, they recalled.

América Yamileth Sánchez Hernández, 20, and Adal Jair Maldonado Marcos, 23
The accident took the lives of crew members América Yamileth Sánchez Hernández, 20, and Adal Jair Maldonado Marcos, 23. (X)

Why was the Mexican ship in New York City?

The Cuauhtémoc had set sail on April 6 from Acapulco on a 254-day mission to “exalt the seafaring spirit, strengthen naval education and carry the Mexican people’s message of peace and goodwill to the seas and ports of the world,” according to Semar.

The ship had been docked at New York’s South Street Seaport Museum for five days of public viewing when it left New York’s Pier 17 on Saturday, intending to leave the harbor.

At approximately 8:20 p.m. EST, the ship’s three masts, measuring more than 48 meters, hit the base of the bridge, which has a clearance of 41.1 meters. All three masts collapsed and video footage posted on social media shows some of the crew members dangling from the yards and sails.

The New York Times reported that officials said it appeared the Cuauhtémoc had lost power as it backed away from the pier and was dragged toward the Brooklyn Bridge by the current.

However, several observers present at the scene published photos that appeared to indicate a wake around the tall ship. This prompted speculation that the engine may have been stuck in reverse.

The roles that New York City port procedures and a tugboat operated by McAllister Towing played in the accident are also being examined, but the circumstances are far from clear.

A statement issued by McAllister Towing on Sunday confirmed that one of its vessels “assisted the Cuauhtémoc as it departed Pier 17.”

U.S. Senator for New York Chuck Schumer defended the tug company, telling the New York Times that the tugboat responded after the accident occurred in an effort to assist the Cuauhtémoc. However, according to merchant marine ship captain John Konrad, when docking and undocking in the state of New York, a docking pilot who works for the tugboat company is required to be on board.

On Monday, President Claudia Sheinbaum offered condolences to the two sailors killed and criticized those turning the incident into a political issue. “It is shameful that our adversaries are trying to score political points off of an accident in which two people died,” the president said on Sunday.

With reports from The New York Times, BBC, La Jornada and Reforma

2 security experts killed in armed attack at Guadalajara taquería

1
Victims Cesar Guzmán (R) and Carlos Amador (L) appeared in a photo last week with Jalisco Security Minister Juan Pablo Hernández (second to left)
Victims Cesar Guzmán (R) and Carlos Amador (L) appeared in a photo last week with Jalisco Security Minister Juan Pablo Hernández (second to left). Pablo Cajigal (second to right) is in critical condition following the attack. (Facebook)

Two security experts were killed and four other people were wounded when gunmen opened fire at a taco restaurant in the metropolitan area of Guadalajara on Friday.

Initial reports stated that the two men who were killed collaborated with the United States Embassy in Mexico, but the U.S. Consulate in Guadalajara said that the victims were not “currently” employees of the U.S. diplomatic mission in Mexico.

The deceased were identified as César Gustavo Guzmán González, a former policeman and president of the western Mexico chapter of the ASIS International organization for security professionals, and Carlos Amador Chavela, a former high-ranking security official in the state of Hidalgo.

Both men worked as police trainers and had reportedly taught a course at the Police University of Jalisco (Unipol) prior to their murders.

The armed attack occurred at a casual taquería in San Pedro Tlaquepaque, a municipality that borders Guadalajara to the south. The eatery is located on Santa Rosalía Avenue in the neighborhood of Residencial la Soledad, according to the Jalisco Attorney General’s Office (FGE).

The gunmen, who reportedly arrived at the taquería in a vehicle, opened fire at 9:49 p.m. Friday, the FGE said in a statement on Saturday.

The agency said that its homicides unit was investigating the crime, in which two men and two women were wounded in addition to the fatalities. No arrests were reported.

One of the wounded was identified as Pablo Cajigal del Ángel, a former law enforcement official in Chihuahua, a security expert and a police trainer. He and the three other wounded people were transferred to hospital. Cajigal was reported in serious condition.

The FGE said that police cordoned off the crime scene and collected evidence to be processed at the Jalisco Institute of Forensic Sciences. Authorities haven’t cited any possible motives for the attack. Witnesses said that the victims were directly targeted, according to MVS Noticias.

Guzmán, Amador and Cajigal appeared in a photo last week with Jalisco Security Minister Juan Pablo Hernández.

The photo and others were posted to Facebook by Chappela Investigaciones, a consultancy agency owned by Amador. Another photo showed police in a classroom, presumably at Unipol. On the whiteboard, César Guzmán, Pablo Cajigal and Carlos Amador were listed as “instructores.”

“A pleasure to run into the Mtro. [teacher] Cesar Guzmán (FBI) and the Mtro. Pablo Cajigal, among the best exponents of security in Mexico and the United States,” Amador wrote on Facebook.

US Consulate releases statement on security experts’ deaths

A spokeswoman for the United States Consulate in Guadalajara said in a statement that the Consulate was aware of the armed attack in Tlaquepaque and that it is “deeply” concerned by “any act of violence.”

“… We express our condolences to the victims and their families,” the spokeswoman said.

She noted that “the victims were not currently employees of the United States diplomatic mission in Mexico.”

The spokeswoman didn’t say whether the deceased men had collaborated with the U.S. Embassy in Mexico in the past.

“Due to the ongoing investigation we cannot provide more details at this time. We refer your queries to the appropriate Mexican authorities,” she said.

In brief remarks to reporters on Sunday, President Claudia Sheinbaum said:

“The information I have now is that they weren’t from the [U.S.] Embassy. The Embassy itself released a statement.”

The newspaper Reforma reported on Saturday that Guzmán, Amador — an expert in the prevention of financial crimes — and Cajigal all collaborated with the United States Embassy in Mexico. They reportedly provided security training to embassy personnel at an unspecified time in the past.

Reforma also said that Guzmán was a former agent with Mexico’s Attorney General’s Office and with Interpol.

Other media outlets reported that Guzmán and Amador worked with the United States Bureau of International Narcotics and Law Enforcement Affairs, an agency of the U.S. Department of State. It wasn’t immediately clear whether the two men had worked for or with that bureau in the past.

In a post to social media, ASIS International expressed its regret over the death of Guzmán.

“We send our most sincere condolences to his family, loved ones, colleagues and the entire security community in Mexico for this irreparable loss,” said the ASIS chapter formerly led by Guzmán.

With reports from MVS Noticias, Milenio, El Economista, Informador, El Universal and Reforma     

Interior minister invites pope to Mexico at first Mass in Vatican

4
Mexico's Interior Minister Rosa Icela Rodríguez meeting Pope Leo XIV
Mexico's Interior Minister Rosa Icela Rodríguez meeting Pope Leo XIV on Sunday. (Rosa Icela Rodríguez/X)

On Sunday, following his inaugural Mass at St. Peter’s Basilica in the Vatican, Mexico’s Interior Minister, Rosa Icela Rodríguez, invited Pope Leo XIV to visit Mexico on behalf of President Claudia Sheinbaum.  

The Mass saw the attendance of heads of state from around the world, as well as official delegations from numerous countries.

“From St. Peter’s Basilica, Pope Leo XIV sent greetings to President Claudia Sheinbaum and the people of Mexico,” Rodríguez wrote on her official X account, along with a video that shows her greeting the pope and gifting him an image of Our Lady of Guadalupe. 

Sheinbaum had announced her intention to invite the pope to Mexico ahead of Rodríguez’s trip to the Vatican.

“The Interior Minister will go [to the Vatican], where we will deliver a letter to the Vatican. If she can see him [the pope] in person, that’s perfect. If not, a letter will still be delivered inviting him to come to Mexico on a date he deems appropriate,” Sheinbaum said on May 12. 

Speaking from the Vatican, Rodríguez highlighted the similarities in attitudes “towards the poor” of the new pope and Mexico’s current administration. She recognized Pope Leo XIV’s social work, his commitment to supporting migrants and his closeness to the Indigenous peoples of Latin America.

El Papa recibe una imagen de la Virgen de Guadalupe

Rodríguez also celebrated the bond between Pope Leo XIV and Pope Francis. She predicted “there will be continuity in the message of unity in favor of the marginalized, migrants and those who most need support in the world,” Rodríguez said. “Leo XIV will also be a pope who will become a friend of the people of Mexico.”

Cardinal Robert Prevost, from the United States, was elected pope under the name of Leo XIV on May 8. Two Mexican cardinals participated in the conclave that elected the new Pope: the Archbishop of Guadalajara, Francisco Robles, and the Archbishop Primate of Mexico, Carlos Aguiar.

Mexico has the second-largest Catholic community in the world, with roughly 111 million Catholics. According to a recent survey by the newspaper El Financiero, 69% of Catholics in Mexico have a positive opinion of Pope Leo XIV.

With reports from La Jornada and EFE

The United States’ favorite dessert, Mexican style

4
A slice of lemon cake with whipped cream and a fork
Quick, easy and oh-so-delicious, this dump cake a la Mexicana offers a taste of paradise in every bite. (I Love Poke Bar)

Dump cakes of all varieties are the most popular dessert in the U.S. because of their simplicity and ease in making, not discounting how good they are. All you do is grab a box of cake mix and some pie filling and you’re good to go! 

The one thing I’ve learned on my baking journey is that it’s just as easy to do it from scratch (almost), as it is to grab some pre-packaged mix loaded with preservatives and artificial flavors and colors, as it is do it with wholesome and fresh ingredients — and it’s so much more satisfying, flavorful and healthy. 

Fresh lemon curd is a great way to add a (Mexican) citrus zing to your cake. (Animalia)

The dump cake I’m featuring is lemon-lime, made from scratch, with a homemade lemon-lime curd. If you have never had lemon curd before, you need to try it! It’s perfect to put on toast, or to use as a pie or cookie filling or as a topping for cheesecake — and it’s delicious! It’s also easy to make, takes about 30 minutes, and only has five ingredients. I’ve made it Mexican by adding lime, the key lime variety that Mexico is so famous for! 

These recipes are simple to make and are scrumptious. This lemon-lime dump cake has three layers: cake, lemon-lime, and cream cheese. These are topped by cinnamon and pecans (or walnuts), and before serving, are sprinkled with a little additional lime and lemon zest for color, making it all the more Mexican! 

It’s important to note that in Mexico, Philadelphia cream cheese is different from that purchased in the U.S. or Canada. To make it similar, in texture and taste, you need to let it come to room temperature and for every 200 grams (about 7 oz.) of Mexican Philly, you need to add 1 to 1.5 tablespoons milk or cream (or a little more) and beat until smooth; it’s a matter of taste and preference. 

I hope you love this Mexican lemon-lime dump, made from scratch with a homemade lemon-lime curd.

Disfruta!

Mexican lemon-lime dump cake

*Recipe adapted from 30seconds.com. (Fab Every Day)

Lemon Curd: 

Make a day ahead of the cake. Makes about 3 cups.

Ingredients:

  • 3/4 cup fresh lemon juice (limón)
  • 3/4 cup fresh key-lime juice (limón criollo)
  • 2 1/4 cups granulated sugar (azúcar estándar)
  • 6 large eggs (huevos)
  • 24 tbs. (3 sticks) unsalted butter, cut into pieces (mantequilla sin sal)

Instructions:

  • In a medium saucepan, mix the fresh lemon and lime juices together. 
  • Add the sugar and eggs to the juices and whisk until well blended. 
  • Cook over medium-low heat and then add butter pieces. 
  • Cook, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5–8 minutes). Do not let it boil.
  • Remove from heat. 
  • Optional: Strain through a fine stainer for extra smoothness.
  • Let cool, and store in the refrigerator in an airtight container.  

Dump cake

Ingredients:

Lemon-lime layer

  • 3 Cups homemade lemon-lime curd.
  • Zest of 1 key lime (limón criollo)
  • 1 (14-ounce) can sweetened condensed milk (leche condensada)

Cake layer:

  • 2 Cups all-purpose flour
    • Mexican brands closest to American all-purpose: Espuma de Chapala; Selecta All-Purpose Flour
  • 1 1/2 Cups granulated sugar (azúcar estándar)
  • 1 TBS. baking powder (polvo de hornear)
  • 1/2 tsp. salt (sal)
  • Zest of 1 lemon (limón)
  • 1/2 Cup (1 stick) unsalted butter, melted (mantequilla sin sal)
  • 3 large eggs (huevos)
  • 1/2 Cup whole milk (leche entera)
  • 1 tsp. vanilla extract((extracto de vainilla)
    • Mexican brands noted for their intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla 

Cream cheese layer:

  • 8 ounces (225 g) cream cheese (queso crema)
    • If using Mexican Philly, you can add 1.5 to 2 TBS. of cream or milk to 225g of cream cheese to achieve the same texture and taste as U.S. Philly cream cheese. 

Topping:

  • 1/2 Cup chopped pecans (or walnuts) (nuez pecana o nuez de nogal)
  • 1/2 tsp. ground cinnamon (canela molida)
  • Additional lime and lemon zest for garnish

Instructions:

  • Preheat oven to 350°F (175°C). 
  • Grease a 9 x 13-inch baking dish.

Prepare lemon layer:

  • In a bowl, combine lemon-lime curd, lime zest, and sweetened condensed milk. 
  • Spread evenly on the bottom of prepared baking dish.

Prepare cake layer:

  • In a large bowl whisk together flour, sugar, baking powder, salt, and lemon zest.
  • In another bowl whisk together melted butter, eggs, milk, and vanilla extract.
  • Add wet ingredients to dry and mix until just combined (do not overmix).
  • Spread the cake batter evenly over the lemon layer.

Add cream cheese and topping

  • Evenly distribute dollops of cream-cheese over the cake batter.
  • Sprinkle chopped pecans (or walnuts) and cinnamon over the top.

Next: 

  • Bake for 40–50 minutes, or until the top is golden and a toothpick inserted in the cake layer comes out clean.
  • Let cool for at least 15 minutes. 
  • Garnish with extra lime and lemon zest before serving.

Serve with a side of whipped cream, if desired! 

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter™ on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals™ (aa-wp.com).

The last potter: Nicanora Valdez’s vanishing legacy in clay

9
An elderly woman in a rustic backyard pottery workshop forms a ball of clay into a large bowl by hand without a potting wheel. The photo is a triptrych that shows different stages of her process in making the bowl.
Guanajuato ceramics artisan Nicanora Valdez is the third generation of her family to make pottery by hand, but she'll almost certainly be the last family member to carry on the tradition. (Karla Parra)

Just past the brickmaking town of Pantoja, Guanajuato, where bricks are shaped by hand and fired up in rustic kilns to supply construction across the Bajío region, lives Nicanora Valdez, the last potter in her family. 

I arrive unannounced, eager to meet this woman in her seventies who creates ceramic bowls entirely by hand, keeping alive a tradition passed from her grandfather to her father and now solely rests with her. 

An elderly Mexican woman in a pink cotton short-sleeved shirt and a floral print skirt holds a large artisan pottery bowl she made. It's white with a large bird painted in the center in blue with a blue border around the edges. It has her intials paintedon it, N.V.
Ceramics artisan Nicanora Valdez poses with one of her bowls in her workshop near San Miguel de Allende. (Karla Parra)

This is the second installment of Hecho en México, a series that celebrates the humans behind Mexico’s vibrant creative landscape. From weavers and painters to potters like Valdez, we explore the traditions, challenges and triumphs that drive potters like her and the rest of the nation’s artisans — weavers, painters, silversmiths and more — to share their talent while preserving Mexico’s rich artistic heritage.

On a sunny Sunday afternoon, I ride with my friends, Mary and Joe Molinaro, the latter a ceramics artist, to visit Valdez, who lives on a modest ranch with red-brick structures sprinkled among the pines and cacti. 

Since Valdez doesn’t have a cell phone, Mary and Joe call out to her when we arrive. She soon appears from behind her workshop, a space her grandfather built — where he and Valdez’s father also shaped ceramic bowls by hand.

Her eyes light up when she sees the Molinaros; they’ve brought carnitas and fresh clay, part of their weekend ritual to support her craft. I introduce myself in Spanish, and, with a timid smile, Valdez invites me inside her workshop to share her story. 

“My father used to hand us a little ball of lodo [mud] and say, ‘Get to work,’” she recalls, her voice soft. “That’s how we started when we were kids.” 

It was her father, Esteban Valdez, a master potter, who taught Nicanora to mold clay as a child. Having learned from his father, Toribio, Esteban would gather clay from a nearby riverbed and transform it into simple bowls painted with animals, plants and Mexican historic figures like El Pípila.

Esteban wasn’t alone in his workshop. His wife Viviana, Nicanora’s mother, was his partner in life and craft. She helped with tasks like preparing the clay and packaging bowls for sale. 

An elderly man wearing a straw brimmed hat sits on a low stone wall on a city street and holds before him a ceramic bowl he made by hand.
The late Esteban Valdez, who was Nicanora’s father, poses with one of his bowls in 2010. (Study Away Programs in San Miguel de Allende/Facebook)

At first, the bowls were only sold locally, in markets and town fairs in the municipalities of Comonfort and San Miguel de Allende. But over time, Esteban’s pieces gained widespread recognition, finding their way into private collections and galleries, including the Museo Indígena in Mexico City. 

Though Esteban had hoped that more of his nine children would learn his skill, only Nicanora showed interest. She learned to shape bowls and often joined her parents on pottery-selling trips. When one of Esteban’s pieces was inducted into a museum in the city of Guanajuato, Nicanora was there to witness the moment.

“It felt so special to see both my parents recognized,” she says with a tone of nostalgia. “By then, my mom was already sick, and just seeing them get called up to receive the diploma… I think I almost cried.”

Not long after that ceremony, Valdez lost both of her parents, first her mother, then her father, who was in his mid-’80s. The grief that followed was profound, and in that quiet, she stepped away from her family’s pottery legacy. 

It would be five years before Valdez would touch clay again.

A serendipitous meeting 

In 2024, a stranger knocked on Valdez’s door, looking for her father. 

“The man said he’d seen a piece my father made and wanted to meet him,” she says, recounting how she returned to make pottery. “But I had to tell him, ‘That’s not possible. My father passed away years ago.’”

Disappointed, the man asked if she had any of her father’s work left — she didn’t — and if she worked with clay herself. She explained that it had been years since she had last made anything and that she no longer had access to the kind of fine, clean dirt her father had once used to make clay for his pottery, dirt she described as “como harina,” or like flour.

The man offered to introduce her to Joe Molinaro, a U.S. ceramic artist living in San Miguel de Allende.

Joe Molinaro, center, visits Valdez monthly to bring her higher-quality clay than she can obtain for her pottery. Here, he poses with Valdez, right, and her sister, who lives nearby. (Karla Parra)

“That’s how it all started,” Valdez says, her eyes crinkling into a smile. “One day, the man’s friend showed up at my house with good clay, and now he and his wife… We’ve become good friends.”

She glances toward the workshop’s outside yard, where the Molinaros stroll through her garden, chatting with Valdez’s sister, who has stopped by to say hello. 

“Sometimes Joe jokingly says his wife is ‘mucho problema para mi’, and I give Mary a stone to hit him,” she says with a chuckle. “Then we all laugh.”

From clay to finished bowl

A few weeks after my initial meeting with Valdez, I return with Joe and Mary, who bring her pigments for painting and more clay, so she can show me how she makes her bowls. This time, Valdez recognizes and warmly invites me into her pottery workshop, where she immediately gets to work. 

First, she begins with a small ball of clay, much like the ones her father handed her when she was little. She warms the ball in her hands and rolls it out on a large stone in her workshop, the same one her father — and before him, her grandfather — used. 

A table with a few different framed photos and paintings, some Christian in nature. At the center is a photo of an elderly man and woman holding artisan ceramics bowls in front of them.
In an intimate corner of her home, a photo and a small shrine keep alive the memory of Valdez’s parents, who worked together in the family pottery business. (Karla Parra)

Next, once the clay is flat, she drapes it over a bowl-shaped mold, carefully cutting any excess with a fine thread. She does it with an expert’s steady focus, holding one end of the thread between her teeth, a technique passed down from her father — except that her father used the hair of a donkey’s tail. 

Once the bowl is trimmed, she uses a second small, flatter ball of clay to smooth the surfaces of the formed bowl, ensuring every curve is just right. Then, she lays it out to dry, first inside her workshop and then under the sun.

Valdez can create about 20 bowls like this over two days. Once they’re dried, she paints them with the pigments Molinaro brings, decorating with similar motifs to her father’s works: representations of animals, plants and everyday Mexican life, such as a man selling paletas (popsicles). She signs each piece with her initials: N.V.

Así se lo ponía mi papá,” she says proudly, explaining that her father also would mark his bowls by painting his initials.

Since Valdez doesn’t own a kiln to fire her ceramics, Joe takes the greenware — clay objects not yet fired up — to his workshop at home. There, he bisque-fires them and applies a clear glaze, giving the pottery a durable, glossy finish.

A split screen photo of different artisan white clay bowls. On the left is a photo of bowls that are white with primitive designs of different animals and fantastic creatures painted in dark blue pigment. On the right part of the photo is a single terracotta-colored bowl featuring a primitive handmade design of a peacock at the center and a border around the edge, both painted in dark blue pigment.
Nicanora’s greenware as it dries and after the glazing process is complete. (Karla Parra and Joe Molinaro)

Art, aging and everyday life

Valdez keeps her father’s legacy alive one bowl at a time, with the help of Joe, who sells her finished pieces online without taking a cent in commission. The modest income from her pottery is spent on essentials, like beans and the corn she uses to make fresh tortillas.

More than just meeting her daily needs, the income has given her something meaningful: a newfound independence, after years of relying on her family, before she made pottery. 

Life on the ranch is simple. When she’s not working with clay, Valdez enjoys sewing napkins, tending to her flowers and walking around the land that’s been in her family for generations. She never married and doesn’t have children, so she knows her family’s artistic tradition will likely end with her.

As the years go by, her body aches more. Sitting for hours at a time in her workshop is getting harder. Yet, every time she completes a new batch of bowls for Joe to sell on her behalf, Valdez feels something deeper within her that transcends tiredness. 

“It feels like pride — true pride — when I can say, ‘I’m done, it’s ready,” she says of each of her bowls. “It feels good to see something made from the earth and take it to the point where it will now be used in someone’s kitchen.” 

On the way back to San Miguel, as we drive again past the kilns firing up thousands of construction bricks in Pantoja, I feel a quiet hope: that many will discover Nicanora’s pottery online and help preserve her story, just like those who have honored and upheld her father’s art and story before her.

Thank you to Mary and Joe Molinaro, who were instrumental in introducing me to Nicanora and generously sharing their time and knowledge. If you’d like to preserve Nicanora’s history and that of her family’s, you can purchase one of her bowls by contacting Joe directly via e-mail at [email protected]. You can also learn more about Nicanora on the Facebook page he’s created about her work.

Hecho en México is a series written by Karla Parra, a Mexican-American writer born and raised in Mexico. While working on her memoir, Karla writes on Substack about home, creativity, and identity. She also works with the team behind the annual San Miguel Writers’ Conference. You can find her on Instagram @karlaexploradora.

Who were Mexico’s ‘Corn People’?

1
An AI image of an Olmec style statue holding up an ear of corn to the sunlight
Corn has been cultivated in Mexico for a long time, but the Mokaya, or “Corn People,” pioneered the transition from hunter-gatherer to agricultural settlements. (Canva)

Although the Mokaya are known as the “Corn People” — a sobriquet that is a literal translation of what Mokaya means in an early form of Mixe-Zoquean language — these early Mesoamerican inhabitants from the Soconusco region of Chiapas weren’t the first to domesticate maize. However, they are credited with many other firsts. They were the first documented agricultural society in Mesoamerica, the first status-oriented rank society, the first people to make chocolate and ceramics and they built the first known Mesoamerican ballcourt. 

If this sounds very much like the Olmecs, the so-called “mother culture of Mesoamerica,” it should be noted that archaeologists John E. Clark and Michael Blake published the first important study of the Mokaya (“El origen de la civilizacíon en Mesoamérica: Los olmecas y mokaya del Soconusco de Chiapas, México”) as recently as 1989. Thus, it took some people a while to realize that the Mokaya were not Olmecs, nor did they develop contemporaneously. The Mokaya predated them by several centuries.

A map of mesoamerican civilizations
The geography of ancient Mesoamerica, including Soconusco, where the earliest Mokaya settlements were located. (Richard G. Lesure)

However, the Mokaya people, creators of the first sedentary culture in Mesoamerica, were an important influence on both the Olmecs and the later Maya.

The first sedentary agricultural society in Mexico

Today, the area the Mokaya occupied in Soconusco is mostly farmland, which is appropriate since they were the first known sedentary people in Mexico and, for that matter, in Mesoamerica. The latter is an important distinction, since in this era before national borders, their lands extended from coastal Chiapas into Guatemala.

From 1900 B.C., the Mokaya, notably at their Paso de la Amada settlement, formed the foundation of agriculture in Mesoamerica. Although other peoples, like the Chantuto, preceded them in Soconusco, they were nomadic hunter-gatherers. The Mokaya, by contrast, took advantage of Soconusco’s fertile volcanic soils to plant maize, cassava and beans and cultivated avocado and Theobroma cacao (the main ingredient of ancient chocolate). 

What made them take up agriculture before anyone else in Mesoamerica? We don’t know for sure that they were indeed the first, but no evidence exists for earlier groups having done so. Recent studies on this transition globally have shown that strong governance helped to pave the way for agriculture by regulating land use. Notably, this was also an area in which the Mokaya were pioneers.

The first complex rank society

The Mokaya were the first sedentary society in Mesoamerica and, perhaps not coincidentally, the first for which there were clear indications of rank and status. This is evident from their hierarchical settlements, which had the largest central houses reserved for their chiefs, who fulfilled shamanic duties and set up long-distance trade networks to acquire luxury goods, over which they exercised tight control. Obsidian, mica and iron pyrite were all highly sought-after trade items. 

Chocolate was the ultimate luxury good. Cultivated by the Mokaya — and not obtained via trade — its consumption was restricted to elites. In this, the Mokaya set a template that would be followed by Indigenous groups in Mexico up to the time of the Mexica

Mexica sculpture
A Mexica sculpture carrying a cacao pod. Cacao and chocolate were both used medicinally by ancient Indigenous cultures in Mexico. (Wikimedia Commons)

The inventors of chocolate

If you’re among the millions worldwide who now enjoy chocolate’s delicious flavor and mood-enhancing benefits, you owe a debt of gratitude to the Mokaya. They invented it, although it merits noting that the cacao preparations they enjoyed, formative as they were in the long history of chocolate, bear little resemblance to the delicacy of today.

For starters, the Mokaya, like later Indigenous peoples of Mesoamerica, didn’t eat their cacao-made specialties. They drank them. After roasting and grinding the seeds and extracting the mucilaginous pulp of Theobroma cacao, they added water and, on occasion, let the mix ferment. Yes, that’s right. The Mokaya’s chocolate was sometimes at least mildly alcoholic, a factor that may have had something to do with its ritual significance. 

Other ingredients like chiles, vanilla and honey may have been added sometimes in these early chocolates, for which evidence exists as far back as 1900 BC, meaning this was an early but significant aspect of Mokaya culture. The evidence was found in pottery bowls called tecomates. Yes, the Mokayas were likely the first Mesoamerican culture to specialize in pottery too. 

The better chocolate preparations, as noted, were reserved for those of higher status, like chieftains. However, coarser varieties in which cacao and corn dough were mixed were available to the rank and file. 

The builders of the first Mesoamerican ballcourt

Mayan ballgame ring
The Mokaya were early practitioners of what would later become the Mesoamerican ballgame. (Depositphotos)

We don’t know what the population of Mokaya culture was at its peak, only that it was one of the largest societies of its time. The Mokaya’s largest community, at least until it disappeared around 1300 B.C., was Paso de la Amada, the site of high-status residences of the pole-and-thatch variety, and the oldest Mesoamerican ballcourt ever built. 

According to a study published by archaeological excavators Clark, Blake, and Richard G. Lesure, the amount of labor required to construct it suggests it must have had political or religious significance. Why? Its enormous size (85 meters by 30 meters) made it the largest structure in Mesoamerica that we know of at that time. What’s really interesting, though, is its estimated completion date of 1650 B.C., which scuttles any remaining thought that the Olmecs invented the Mesoamerican ballgame — the Olmec culture emerged sometime from 1600 to 1500 B.C.

Etlatongo, in the Oaxacan highlands, is the site of the next oldest discovered ballcourt, dating to 1375 B.C. The Olmecs, Toltecas, Maya and Mexica would all adopt the Mesoamerican ballgame in later years, but the Mokaya played it first. 

The first documented artists in Mesoamerica 

Between the chiefs and the farmers, the middle tier in Mokaya society was filled by artisans and traders. The former pioneered the first pottery tradition in Mesoamerica during the Barra phase (1900–1700 B.C.) of Mokaya culture, turning out ceramics noted for their polish and sophistication. The technical skill of these early artists flowered even further during the subsequent Locona phase (1700–1500 B.C.), when potters produced a greater variety of vessels for a broader range of societal purposes. The earliest securely dated examples of pottery in Mesoamerica are from the Mokaya, circa 1550–1400 B.C.

Perhaps one day we’ll discover the Mokaya didn’t invent Mesoamerican agriculture, nonegalitarian society, chocolate, pottery and the traditional ballgame — it’s hard to anticipate new finds in antiquities — but the current evidence says they did, meaning that the “Corn People” established the foundational elements that would be hallmarks of Mesoamerican society forever after. 

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.

Everything you need to know about the Puerto Vallarta bus system

1
A sign in Puerto Vallarta indicating a bus hub with a icon of a man driving a bus pulling up to a bus stop sign and the word "Autobuses" on top of the sign.
Visiting Puerto Vallarta and want to catch more of a local's view of the resort city? Try the public bus system. Our guide tells you what you need to know. (Shutterstock)

There are few better ways to get to know a city than from the seat of a bus. In Puerto Vallarta, that seat might be plastic, slightly cracked and surprisingly loud, but it comes with a front-row view of daily life in one of Mexico’s most beloved beach towns. And for just 10 pesos a ride, it’s one of the best bargains in the Bay.

If you’re visiting Puerto Vallarta, or perhaps newly settling in, here’s everything you need to know to make the most of this humble yet efficient public transport network.

First things first: Where’s the bus stop?

Man talking on a phone at a bus stop in Puerto Vallarta
While some bus stops look like this, others aren’t so formal. You’ll have to look for the universal clue to a bus stop: a street corner with a bunch of random people clustered together, trying not to look at each other. (Internet)

Puerto Vallarta’s bus stops are often more concept than structure. While some are marked by a small sign or faded shelter, many have simply vanished — or never existed in the first place. Locals know the drill: gather on a familiar corner and wait. Your best bet is to look for a small group of people standing together, especially near intersections. That’s your cue.

Out in the colonias (neighborhoods farther from the tourist zone), the system is a bit more flexible. Buses will stop just about anywhere someone’s waiting: at a corner, in the middle of the road, or even waving from the sidewalk. A raised hand doesn’t guarantee the bus will stop, but point purposefully to the road in front of you and you may get lucky.

Welcome aboard: What to expect

Green natural gas buses parked in a row in a bus depot in Mexico.
Puerto Vallarta’s buses are increasingly modern, some using alternative energy sources like natural gas. (Government of Jalisco)

Yes, Puerto Vallarta has new buses. And they’re great. Many are clean, powered by natural gas, and technically have air conditioning, though don’t count on the A/C being turned on. Still, they beat the sweltering metal boxes of years past. Though, depending on the route, you may be blessed with a ride aboard these rickety time capsules.

Fares are flat: 10 pesos gets you just about anywhere in the city proper. Pro tip: Once aboard, get to your seat fast. Drivers don’t always wait for you to settle before gunning it. And while the first few rows — often painted yellow — are reserved for the elderly, disabled or pregnant, the rest of the bus is fair game. 

The routes: Centro, Túnel and beyond

House facades on a street painted in different bright cheery colors with picturesque black wrought iron grids over many doors and windows and retro lamps made to look like gas lamps.
The bus is a cheap way to explore other parts of PV besides the beach, like the beautiful Zona Romantica. (Shutterstock)

Navigating the bus system is surprisingly intuitive if you know what to look for. Buses have signs in their front windows indicating their general route. If you’re heading downtown from the Hotel Zone, grab a bus marked “Centro.” This one snakes through downtown and ends in the Zona Romantica.

Want to skip the congestion of El Centro and get to the Zona faster? Take a bus marked “Túnel.” This route bypasses downtown via the tunnels, offering a theoretically speedier ride with a peek at the hills and backstreets of Vallarta most tourists never see. Whether or not it’s faster to go through the tunnel, due to traffic and speed bumps, is up for debate. I’ve personally never timed it.

If you’re southbound toward Mismaloya or Boca de Tomatlán, head to the terminal at Constitución and Basilio Badillo. Buses depart regularly and cost the standard 10 pesos. These are also your rides to the Puerto Vallarta Zoo — get off at the Barcelo Hotel in Mismaloya — or onward to sleepy villages.

Going further afield

An elderly couple walking hand in hand in a botanical garden with a large fountain in the foreground.
With a plethora of routes, you can visit tourist attractions like Vallarta’s botanical garden. (Vallarta Mágico)

Looking for the Botanical Gardens or the cool mountain town of El Tuito? Those buses leave from Aguacate and Basilio Badillo. Expect to pay around 40–50 pesos for the ride and plan for at least 50 minutes. 

A few local quirks

Puerto Vallarta public bus turning out to leave a stop on a city street.
Avoid buses that have “Pitillal” scrawled on them — unless you want the truly scenic route. (Internet)

Let’s talk about the airport. If you’re traveling light, skip the pricey taxis and head to the pedestrian bridge outside the terminal. Locals gather on the airport side to catch buses heading south. Avoid any bus that says Pitillal unless you’re in the mood for a scenic detour through Vallarta’s backstreets.

If you do need to take a taxi, use the pedestrian bridge to cross the highway, where you’ll find a string of yellow taxis. These taxis are often cheaper than the ones you will get directly at the airport.

If you’ve got time and no agenda, hop on any bus and stay aboard until the end of the line. For 10 pesos each way, you’ll be treated to a real slice of local life. It may not be glamorous, but it will be memorable.

Finding your route

A night view of the entrance to the Puerto Vallarta International Airport.
Forget costly taxis! Take the bus to and from Puerto Vallarta’s airport. (Aviación 21)

A website called RutasVallarta.com claims to help you search routes by destination, but in my experience, the map is often broken. Google Maps does a much better job of telling you where to go. You can also ask a local.

You can find the routes laid out on the website if you visit rutasvallarta.com/rutas, but you’ll have to know the start and end point of the entire line to find where you want to go. It’s much more efficient to use Google Maps.

Once you get the hang of the buses, they’re a fantastic way to explore the city like a resident. And, fortunately, the city isn’t so big that you end up very far away from where you want to be. If all else fails, Uber is always just a tap away.

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

Where are Los Cabos restaurants getting their fresh, organic ingredients? Right at home

2
An outdoor restaurant with lots of vegetation in the foreground, including sunflowers. In the background, one can see waitstaff in black aprons and white shirts at work.
Waitstaff on duty at Flora's Field Kitchen, a restaurant in Animas Bajas, Baja California Sur. Its produce, meat and dairy are obtained from its own nearby farms. (Flora Farms)

Los Cabos has always boasted an abundance of fresh local seafood, but over the past two decades, local produce and meats have also become staples at many area restaurants — certainly in the municipality’s best restaurants.

Although not an agricultural powerhouse, Los Cabos does produce a significant amount of organic produce.

A farmer's market store at Flora Farms near San Jose del Cabo, Baja California Sur in Mexico. In a canopied outdoor one-room structure, shelves of wooden crates display an overflowing amount of varied fresh, healthy produce.
Los Cabos is not Mexico’s biggest agricultural producer, but it is Mexico’s biggest producer of organic agriculture. (Flora Farms)

“We are the number one region in Mexico that produces organic vegetables and fruit,” Rodrigo Esponda, Managing Director of the Los Cabos Tourism Board, told Travel Pulse Canada. “Everything is for local consumption; we don’t export.”

Los Cabos’ acclaimed farm-to-table food scene

Nowhere is the ethos of local produce for local consumption more evident than in the municipality’s acclaimed farm-to-table restaurants. Flora Farms was the first, with Gloria and Patrick Greene pioneering the trend when they bought land in Ánimas Bajas, just outside San José del Cabo, in 1992. 

Flora’s Field Kitchen opened in 2010. Today, the 135 or so types of fruits, vegetables and herbs grown on the seven-acre farm and neighboring ranch are reserved for use at the restaurant or Flora Farms market, or for employees or owners of the property’s culinary cottages; if they grow too much of anything, it’s donated to the local orphanage or other good causes.

The restaurant dictates what’s grown organically during the farm’s extended 10-month growing season. Crops are rotated often, no pesticides are used and companion planting keeps the soil fertile. For example, corn takes nitrogen out of the soil, so it’s planted with beans, which puts nitrogen back in the ground.

Meanwhile, the adjacent 120-acre ranch raises free-range pigs and sheep with just enough cows to produce dairy for burrata and ice cream. However, they aren’t culled for beef, and due to concerns about carbon dioxide emissions, their numbers are kept to a minimum. 

A Mexican bartender wearing a leather apron over a black t-shirt and a bandanna holding back his hair is in the middle of mixing a clear-looking cocktail in a tall glass.
A bartender at Acre, where produce from the restaurant’s farm even makes it into some of the cocktails. (Acre)

Flora Farms and Acre, another Ánimas Bajas-based restaurant, are the most famous of the now numerous Los Cabos farm-to-table operations. Produce grown on Acre’s 20-acre farm provides the backbone of Acre Restaurant & Cocktail Bar — yes, cocktails too, including the figs in its Fig Collins. Meats and seafood are sourced from sustainable local producers.

The organic farming capital of Los Cabos

San José del Cabo, Miraflores and Santiago represent Los Cabos’ arable farm belt. The production in these areas has a long history. As Alba E. Gámez points out in her historical account in “Los Cabos: Prospective for a Natural and Tourism Paradise,” a century ago, San José del Cabo ranchers were managing 24,000 heads of cattle while farmers produced 90 tons of tomatoes along with 690 tons of the piloncillo — unrefined cane sugar — that was once a staple in San José and Santiago. 

Nowadays, Miraflores, a town of about 1,500 residents, is Los Cabos’ undisputed organic farming capital, producing crops that grace many a restaurant table in Cabo San Lucas and San José del Cabo. Grower Carlos Manuel González produces about 70 organic products at his Miraflores property, including tomatoes, beets, carrots, radish, lettuce and basil. 

Cabo San Lucas has never been able to grow much of anything, but it has always been known for the quality and quantity of its seafood. For much of the 20th century, its now-closed cannery was a major seafood source in Mexico, at its peak accounting for 75% of the nation’s canned seafood products.

Agricultural, ranching and seafood production in Los Cabos

How much meat, fish and produce does Los Cabos account for annually? More than most tourists would imagine. In 2023, the municipality had just under 5,000 acres devoted to farming, but grew over 24,000 tons of produce. Tomatoes and mangoes, two local specialties, accounted for about two-thirds of the total. 

Nearly 4 million liters of milk were produced locally in 2023, along with almost 130 tons of eggs. Cattle, pigs, sheep, goats and chickens form the backbone of Los Cabos’ ranches. Commercial fishing is increasingly rare: Over 90% of permits are issued for sport fishing, and Los Cabos now accounts for less than 1% of commercial fish caught in Baja California Sur.

Still, it does produce nearly 300 tons of fish annually for local restaurants, most of which are scale fish and clams. Almejas, or chocolate clams, are a Baja favorite.

Los Cabos beekeepers also produce nearly 75% of the state’s honey. Flora Farms, for example, maintains 48 beehives.

Almejas chocolatas get their name from the color of their shell, not from any rich sweetness. (Villa del Palmar)

Where can you find organic produce and locally sourced meat and fish in Los Cabos?

Summertime is fresh-fruit season in Baja California Sur. The harvest of the most locally emblematic of these fruits, mangos and pitahayas, is celebrated with signature seasonal events. The Festival de la Pitahaya, which is always scheduled for mid-July, is an occasion to celebrate local food in Miraflores. The Festival del Mango is held in Todos Santos, part of the neighboring La Paz municipality. Last year, the festival ran from July 31 to August 4. Given how close together these festivals occur, some summer visitors attend both.

Local farm-to-table restaurants are the best bet for those seeking sustainable food with a certifiable provenance. However, Los Cabos is one of five municipalities in Baja California Sur, and all, including La Paz, are sources of superb produce, meat and seafood, meaning many local restaurants boast at least a few fresh offerings. 

Granted, if you go to a local pizzeria or Italian restaurant, you may not see a lot of local produce. However, as tomatoes are a regional specialty, they may have fresh sauce and homemade pasta. But any restaurant of note, including those in luxury hotels in Los Cabos, likely gets its fruits and vegetables from Miraflores. Much of the local seafood is also regionally sourced. 

But outside of farm-to-table restaurants and others, like The Woods Cabo, that may source some produce and herbs from onsite gardens, you’ll have to check with your waiter to find out what’s fresh and what isn’t.

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.

The new pope, Mexico and me

5
A crowd in St. Peter's Square watching the first public address of Robert Prevost as Pope Leo XIV. Above their shoulders, an exuberant Mexican man holds a Mexican flag in front of his chest as he watches.
Among the faithful in St. Peter's Square, a Mexican expresses his joy at witnessing Pope Leo XIV's introduction to the public. (Marco Iacobucci Epp/Shutterstock)

I am not really a religious person. I followed, predictably, the sociological trajectory of many people who attend liberal churches as kids. They grow and become more educated, which leads them inevitably to identify as “agnostic.”

If you’re like me, you were snarky about it at first. When I was fresh out of college, I’d openly roll my eyes at any kind of religious displays. I watched and rewatched Bill Maher’s “Religulous and Ricky Gervais’ “The Invention of Lying,” which I still count as excellent movies.

Religulous - The Final Message

Comedian Bill Maher’s film Religulous was part of the writer’s journey toward agnosticism.

Faith and belief, I thought, were for suckers, and those who promoted them were being dishonest. What did I think religion was? The opium of the masses, the sigh of the oppressed creature, to quote Marx a couple of times. It was also a convenient system for keeping women subservient to men — for the record, I still think this.

But as the years have passed, my views have softened, as has the veil that lies between what I say I believe and how I actually behave.

In the end, my ethics are indeed the product of the Judeo-Christian worldview and upbringing, no matter how many times I may have rolled my eyes. These can be summarized pretty easily:

  • Love justice and your neighbor.
  • Help those less fortunate than you, even when everyone else gives them the stinkeye.
  • Turn the other cheek.
  • Treat others the way you’d like to be treated.
  • There is no greater show of love and devotion than sacrifice.

You don’t have to be Christian to be a good Christian, especially given there’s so much overlap among the world’s major religions — as well as basic humanist ethics.

A very particular strain of liberation theology has stuck with me — and, apparently, with the new pope, which makes me happy.

Pope Leo XIV waving to the public in St. Peter's Square after being shown to the public for the first time as the Catholic Church's new pope. He is wearing the Pope's official regalia. Beside him sit two church officials in vestments
The writer notes that while Pope Leo XIV grew up as Robert Prevost in the U.S., he has spent most of his adult life in Latin America. That fact has inspired a sense of kinship for her in the new pope. (Vatican)

Now that I’ve grown even older, I lean a bit closer to Emile Durkheim‘s views on religion than to Karl Marx’s. Religion serves some important social functions, independent of actual belief.

The church is an important institution. At its best, it’s a true community, an extended family, a support group of people with shared values. It can provide meaning and purpose and be a source of feelings of true belonging. Without it, it’s easy for people to feel unmoored from each other.

That said, I am not part of a church. When I go home to Texas, I attend the Unitarian services when I can. It’s a nice community and a place where you go, feel welcome and aren’t expected to spend money. I joke that the Unitarian Church is the ideal religious home for agnostics: It serves the social purpose of a church without the dogma.

In my city, there is no Unitarian church. I occasionally go to Mass with my partner, though, a devout Catholic. The priest has never wowed me with his sermons, but I listen anyway and like being around people.

I also love watching all the gestures of the worshippers — crossing themselves and kissing their thumbs in a dizzying array of combinations. Having never attended catechism classes, I don’t know them myself, but who knows? Maybe I’ll learn eventually.

Though I’m not Catholic — or much of a believer at all — I recognize the importance the Church holds in Mexico. Its ceremonies and rites of passage mark important moments of people’s lives: baptisms, first communions, weddings, funerals, even pilgrimages. In an increasingly agnostic world, close to 80% of Mexicans say they’re Catholic. After Brazil, Mexico has the world’s greatest number of practicing Catholics.

So the election of a new pope is a big deal for practicing Catholics. Much to the world’s surprise, he’s American — a first. 

But there’s an important asterisk next to “American.” While Robert Francis Prevost grew up in Chicago, he spent much of his adult life in Peru and became a Peruvian citizen.

In that sense, I’d count him as “American” in the most expansive meaning of the word: a citizen of “the Americas,” not just the United States. The fact that a man who might represent both the U.S. and Latin America was surely a consideration in his election. He was a great choice.

It also makes me feel a kind of kinship with him. We both grew up in the States but have made our lives in Latin America, adopting the language and many aspects of the culture. Many of you, readers, have done the same. While we claim the United States as our own, we also claim Latin America. It is also our home, also part of who we are.

📢 LA ÚLTIMA ENTREVISTA A PREVOST EN PERÚ ANTES DE CONVERTIRSE EN EL PAPA LEÓN XIV🌍

Robert Prevost giving his last media interview in Peru in 2023 as the archbishop of Chiclayo. He is speaking about Peru’s challenges in the aftermath of anti-government protests following the ouster of then-president Pedro Castillo. He called for peace and reconciliation.

Pope Leo XIV, when he addressed the public in St. Peter’s Square for the first time, did so in Italian. He said a few things in Spanish too — a special saludo to his Peruvian faithful, where he was the archbishop of Chiclayo. He did not speak in English. That is okay, and that is also telling. It was a message: “The U.S. may get special consideration for all kinds of other things, but not for this. In this case, it’s not more special than anyone else.”

So far, this new pope seems a lot like the old pope: unafraid to confront injustice and happy to stand up for those less fortunate, even if they’re not Catholics, or even Christians. His views seem to hew closely to liberation theology, as do my own.

Me and Bob do not agree on everything, I’m certain. But that’s all right. Though the dynamics of social media might have us think otherwise, you don’t have to agree on all the same things in order to respect or get along with another person, or wish them well.

For now, I’m just happy we seem to have gotten a good one: someone not just from “America,” but truly a child of “the Americas.”

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