MND_FOOD & DRINK
Mexico City for 1: The ultimate solo dining guide
The capital has everything from sophisticated canapés to casual bites to dinner and a show. Local guide Monica Belot takes you on a tour of CDMX's best solo dining sites.
Sheinbaum announces expanded seed bank protection for Mexico’s 64 corn varieties
Mexico already houses the world’s largest maize seed bank, but a new federal initiative seeks to safeguard all 64 varieties existing domestically, 59 of which are native.
Taste of Mexico: Jamaica
It actually has nothing at all to do with the Caribbean, we promise. It is an essential taste of Mexico, though.
Memoirs of a Kyoto Taquería: My Japanese carnitas adventure
Mexico's cultural treasure the taco is made in many countries ... often badly. However, that's not the case in Kyoto, Japan.
Mexico in Numbers: Agriculture
What are the top crops coming out of Mexico, one of the world's largest agricultural producers? Journalist Irena Vélez breaks down the numbers.
Taste of Mexico: Tamarindo
It might not be a native flavor, but that hasn't stopped tamarind from becoming a vital taste of Mexico.
Taste of Mexico: Zapote Negro
Halfway between a dessert and a soft embrace, zapote negro is an iconic taste of Mexico, and a revelation for those who've never tried it.
Taste of Mexico: Chiles en Nogada
Independence Month means Chiles en Nogada. María Meléndez has history, recipes and a brand new take on a libertarian culinary classic.
Guadalajara celebrates one of its most iconic dishes: The torta ahogada
Highlights of the upcoming event include free tortas, mariachi music and cooking contests in downtown Guadalajara.
From Lebanon to La Condesa: Lebanese food and culture in the capital
Some of Mexico's earliest foreign arrivals, the Lebanese have made a home in their new country, bring life, color and of course, great food (but no, they didn't invent tacos al pastor).
Mexico introduces instant ‘Wellness Coffee,’ sourced from Oaxaca, Puebla, Veracruz and Guerrero
The latest offering from the government's Food for Well-Being program is a mix of Arabica, Robusta and parchment coffee, officials say.
Taste of Mexico: Calabaza
What do you do with a plant that does (almost) everything? Cultivate it as a cornerstone of civilization, of course!
I ate Nun Farts and they’re delicious!
Don't be fooled by the name, Querétaro's chocolate treat is a delight for the tastebuds.
What’s in a name? Terrible-sounding tacos that taste great
They're honestly great, if you can look past their offputting names, we promise.
Taste of Mexico: Tlayuda
Whatever you do, don't call it a "Mexican pizza," please.
Ready to live your Mexican Period Drama? Dine at the Gran Cantina Filomeno
Part museum, part fine dining, part window into Mexico's Porfirian past, there's no place quite like the capita's Filomeno for those looking to elevate their mealtimes.
