Only sport fishers are allowed to fish for dorado (mahi mahi) in Mexico. So why are massive quantities of Mexican dorado for sale in markets and restaurants all over the country? Here’s what’s going on. Continue reading The dorado: Mexico’s tropical trophy fish stuck in legal limbo
At the 2022 World Cup, Mexico beat Saudi Arabia in their last game of the group stage, but it wasn’t enough to win the Mexican team a spot in the round of 16. The failure to advance was just one in a decades-long string of so-close-you-can-taste-it losses for El Tri, as the national team is known. Continue reading Mexico in Numbers: Another brush with World Cup glory (for Mexico News Daily)
Mexico has it all, from the lush Lacondan Jungle of Chiapas to the towering saguaros of the Sonoran desert. That’s part of why Mexico is one of the most biodiverse countries in the world: though it covers only 1.3% of the world’s landmass, it is home to more than 10% of all species on Earth. Continue reading Mexico in Numbers: Protecting Mexico’s rich natural heritage (for Mexico News Daily)
Throughout central Mexico, thousands of hectares of cempasúchil (marigold) flowers are blooming, ready for harvest just in time for Día de Muertos. Continue reading Mexico in Numbers: The season of cempasúchil
In steamy Mazatlán, Sinaloa, frozen treats are plentiful and any decent corner store usually has a few bolis in the freezer. The creamy milk- or fruity water-based ice pops, frozen inside neat plastic bags, are a popular on-the-go treat. This recipe for Serious Eats is for one of my favorite bolis de leche, key lime pie. It’s tangy, creamy, and sweet, and tastes just like the classic baked dessert. Continue reading Bolis de Pay de Limón, for Serious Eats
When it gets to be that hot and sticky time of year, there’s nothing quite like bolis―ice pops that can be found all over Mexico in a variety of flavors. These sweet-tart, jewel-toned bolis de Jamaica (hibiscus) are intensely refreshing. Continue reading Bolis de Jamaica for Serious Eats
It’s been a while since I’ve shared a piece of my writing! I’ve been busy editing and catching typhoid, but here’s a recipe for one of my favorite Sinaloa snacks, published last week. Continue reading Pastel de Atún (Mexican Tuna Cake) for Serious Eats
It once was all but guaranteed that a visitor entering Mexico would receive a permit to stay for 180 days, but that is now changing. Continue reading A Mexican visitor’s permit no longer guarantees a 180-day stay
What would you do if you could not go home? That was the question many foreigners in Mexico faced during the pandemic, as some borders closed and others imposed expensive quarantine restrictions. Continue reading Stranded expats find a solution as government hands out residency cards
New article up at the Culinary Travel Guide. Bit of a new direction. Let me know what you think! Continue reading A Foodie’s Guide to Sinaloan Seafood
