A brief Google search yields hundreds of results unpacking the difference between Mexico City and New York City, most focusing on “functional” factors: things like weather differences, city size, population statistics, transportation systems, and walkability. And truly, many of these logistical components are useful to know. Yet aside from the surface level differences between the two cities, there is something much more profound characterizing each core of the two metropoles. What is it that really defines the soul of each city? 

Hustle vs. Flow

Life in Mexico City unfolds at a more deliberate pace. Mornings stretch slowly, work often happens at outdoor café tables dappled by gentle sunshine, and activities are punctuated by walks through streets filled with lush foliage and a sense of community. Mexico certainly has its own challenges, but I’ve found it to be a place where time seems to flow rather than race, and where life is lived rather than conquered. This difference in urban rhythm goes beyond mere surface happenings; it reflects a difference in cultural values and approach to life.

Urban Migration

With the recent surge of digital nomads, Mexico City has become a central place on the map for young professionals seeking non-traditional lifestyles. Remote work opportunities have given individuals (myself included) the ability to leave the crowded, stressful environments of cities like New York, and work from anywhere in the world. 

For many expatriates, particularly those from high-pressure, over-achieving urban centers, Mexico City has become a sanctuary, providing a sense of refuge and unprecedented calm. A friend once characterized it succinctly: New York taught me how to hustle. Mexico City taught me how to live. 

However, this influx of remote workers hasn’t been without controversy. While many Mexicans warmly welcome outsiders, there’s a growing undercurrent of resentment among some locals. They view digital nomads, with their comparatively high salaries, as catalysts for gentrification and rising costs of living. The tension highlights the complexities of globalization and cultural preservation in today’s world.

Lingering versus loitering

A friend from my writing group in Mexico City once brought up the distinction between the concepts of “lingering versus loitering.” It’s interesting food for thought. In New York, efficiency reigns. Public spaces often seem designed to discourage unproductive loitering, pushing people onward into the cycle of perpetual motion. Mexico City, however, embraces the art of lingering. Streets become impromptu social centers, neighbors exchange greetings, and conversations bloom in unexpected corners. Taco stands on the streets are hubs of prolonged banter, meal-sharing and conversation. While New Yorkers wear their busyness and efficiency as a badge of honor, chilangos (Mexico City locals) are renowned for their warmth. It’s a city where “Cómo estás?” is more than a passing greeting – it’s an invitation to connect and catch up.

Nature and cracked sidewalks

The interplay of nature and urban spaces marks another significant difference between the two cities. In many parts of Mexico City, nature is deeply integrated into the city. The streets of Condesa, for instance, are a lush blend of jungle-like foliage and urban boulevard replete with cafes and shops. Trees are omnipresent, and plants decorate balconies and building facades, creating a sense of living in nature with a “city experience”. In New York, by contrast, it’s not uncommon to walk for blocks encountering nothing more than a sickly bush, allocated a tiny square of the sidewalk, struggling to survive in the harsh environment. 

Meanwhile, Central Park might be the jewel of Manhattan, but Mexico City’s Chapultepec Park — twice the size — blows it away. Central Park is a weekend spot for most, while opportunities to walk through lush parks or greenery on one’s daily route in Mexico City abound. In New York, nature feels like a rare afterthought. In many parts of Mexico City, it’s part of everyday life.

Once in Roma Norte, I recall sitting at a cafe table next to a couple from New York. The two were complaining about the annoyance of walking on Mexico City’s cracked, sometimes uneven sidewalks. I mulled over their conversation for longer than I probably should have. To me, these imperfect sidewalks, largely a result of the city’s seismic activity, represented something beautiful. The cracks allowed the tree roots and shoots to creep through among the urban setting. They served as a metaphor for the lack of perfection-focused commerciality that characterizes many US cities. They reflected the balance between urban development, and the respect for nature that characterizes Mexico’s indigenous heritage and deep-rooted connection to the natural world.

Must love dogs: Mexico edition

An unexpected but delightful aspect of life in Mexico City is its vibrant dog culture. It’s a pup-lover’s paradise. Canine companions are nearly everywhere, seamlessly integrated into the city’s daily life. You’ll find them lounging on sidewalks while their owners enjoy a meal at a café, happily walking off-leash through the streets, playing in dog parks, and even hanging out inside restaurants. This canine-friendly atmosphere is facilitated by the city’s abundance of natural elements, its overall dog-loving community, and the numerous small parks with dedicated canine areas scattered throughout the city

Being surrounded by these furry friends wherever you go, not only adds an extra layer of warmth to the city; it allows for greater interaction as smiles are exchanged in passing at silly canine antics, and passersby stop to pet the furry buddies and briefly converse with their owners.

From tacos to bagels

The culinary scene of New York and Mexico City offers another interesting point of comparison. New York, true to its reputation as a global melting pot, offers a plethora of diverse ethnic cuisines. Mexico City, while not matching this level of global variety, offers something perhaps more valuable — an incredible depth of flavor in its local cuisine and produce.

Fruits and vegetables in Mexico City seem to taste more like themselves than anywhere. This quality of ingredients often differs from that of New York, where — perhaps as an analogy for the city itself — things often “look” great but can lack depth of flavor.

This difference might be attributed to Mexico’s agricultural practices, which are less reliant on GMOs, herbicides and large-scale corporate farming. Government initiatives in Mexico have prioritized a reduced dependence on chemical inputs in agriculture, and strong support of smallholder farmers and traditional farming methods. The result is that the food in Mexico, from street tacos to high-end restaurants, is consistently outstanding.

Choose your own adventure

New York’s efficiency and drive have fueled incredible achievements and innovations, while Mexico City’s more relaxed approach fosters a different kind of creativity and human connection.

In the end, perhaps it’s not about which city is better, but about one’s ability to cultivate the hustle when needed, but also to remember the art of lingering, of savoring, of truly living – no matter where you make your home. For now, I’m counting down the days until I can return to my little nest in Condesa.

Monica Belot is a writer, researcher, strategist and adjunct professor at Parsons School of Design in New York City, where she teaches in the Strategic Design & Management Program. Splitting her time between NYC and Mexico City, where she resides with her naughty silver labrador puppy Atlas, Monica writes about topics spanning everything from the human experience to travel and design research. Follow her varied scribbles on Medium at https://medium.com/@monicabelot.

The post Cracked sidewalks and crowded streets: A New Yorker’s reflection on CDMX appeared first on Mexico News Daily

Enlightenment and entitlement

The Tuluminati, as they’ve come to be known, are wealthy expats who descended upon this tropical paradise, armed with hefty bank accounts and a burning desire to find themselves and their purpose. Unlike their Illuminati namesake, this group is less of a secret society conspiring to meddle in world affairs and is more the type to be found taking selfies while sipping artisanal mezcal and discussing their latest ayahuasca trip. 

Urban Dictionary defines Tuluminati as “An ironic, self-imposed title for the privileged hippies that came to gentrify Tulum Mexico.” The sassy, crowd-sourced entry continues scathingly:

“They were the ones that posted Instagrams of themselves dancing in “fire ceremonies” to shamanic house music on the beach while wearing mumus and doing [ketamine]. They stayed in rooms that cost $1000 a night and “worked” as influencers who were just so #blessed to be there. Unfortunately, the Tuluminati aesthetic was exposed in 2015 for gentrification and now #tulumisdead.”

Indeed, this species of digital nomad has changed the sociocultural landscape of Tulum, raising eyebrows for their pseudo-spiritual, bohemian lifestyle, often powered by tech-industry paychecks and a heady mix of Indigenous medicines and designer drugs, while residing in luxury accommodations that boast eye-popping price tags. 

Tribal beats and ketamine chronicles

The Tuluminati are drawn to events that fuse hedonism with spirituality. The electronic music scene of Tulum, in particular, is a magnet for the Tuluminati. You can find them mingling and swaying to the tribal beats of a DJ dressed in shamanic attire on a beach, or attending all-night parties. 

Ketamine is the most popular drug of choice, often paired with magic mushrooms. For the more “spiritually experienced,” there are carefully-prepped “party pouches” of substances like DMT, rapé (an Indigenous ceremonial snuff) and MDMA, generously shared among friends and strangers alike. 

The aftermath of these parties is just as predictable: by morning, they can be spotted wearing designer sunglasses, feeling the residual effects of the night, perched at trendy beachside cafés with names like Raw Love, casually picking at acai bowls while recounting the details of the “cenote deep house rave” they danced at until 9 a.m.

The great Tulum migration

Many of these pseudo-spiritual Western expats have made Tulum their permanent home. In a sardonic guide to Tulum, Tribalik Blog provides a portrayal of these modern settlers, pointing out that today’s “hippy hipsters” differ drastically from the more grounded spiritualists of the past:

“They spend their days doing new forms of acro yoga or spiritual coaching, have new words for chakras and auras that I can’t even remember and run so many awesome sounding projects my eyes and ears both hurt.  They basically make me miss the more grounded tie-dye trouser wooly jacket wearing tarot card reading hippies of Brighton. Or even the Astanga barefooted rebirth loving hippies of Goa.“

Indeed, Tuluminati are characterized by their willingness to spend significant money on spiritual wellness experiences. It is not uncommon to see events like “Celebrating the Great Kundalini awakening!” and “Lunar Yoni Cleansing Circles” abound, with ticket prices that would make many of us choke on our overpriced matcha lattes. 

The Tuluminati dress code

Tuluminati are instantly recognizable, so spotting one in the wild is easier than you might think — and not just because they engage in impromptu front-and-center photo shoots wherever they go. These seekers of style and spirituality adopt certain garments and accessories associated with Tulum’s bohemian culture, including unusual sunglasses and items with cultural or spiritual symbolism, creating a unique mix of high-end and artisanal fashion. 

The attire of this class of individual can sometimes be described as “cult leader chic” – a cross between expensive tribal-inspired fashion, Burning Man-esque costumes and designer bathing suits. Look for the telltale signs: layered shamanistic bead necklaces, wide-brimmed boho hats often retailing at close to US $350, tribal mumus and flowy natural-fabric garments that whisper “I’m spiritual, but make it fashion,” at wild price tags. 

Tuluminati style reflects the contrast between adopting a want-to-be-seen “hippie” aesthetic while living a luxury lifestyle. On a Reddit thread filled with users venting about the disappointing superficiality of Tulum, one writer aptly described her experience with the Tuluminati as “People getting dressed up to bike down the dirt road.”

Locals weigh in

While some embrace the Tuluminati lifestyle, others view it as a form of cultural commodification or inauthentic spiritual tourism.

Most locals have nostalgic impressions of Tulum before Tuluminati, espousing mixed feelings about the phenomenon that has turned their quiet beach town into a trendy tourist hotspot. Many express concern over rapid development, particularly its impact on Indigenous communities, some of whom face eviction as Indigenous land is sold for luxury developments, like the exclusive Aldea Zama. Once home to just 20,000 residents (per a 2020 census), Tulum’s population is projected to skyrocket to 250,000 over the next decade. While tourism has brought economic opportunities, it has also driven up living costs, putting pressure on locals.

Cultural appropriation is another sore spot, with some feeling their traditions and spirituality are being commercialized and misrepresented. Environmental concerns have arisen, noting the strain on natural resources and damage to fragile ecosystems like the area’s cenotes. 

A moving photo essay by the Society of Cutural Anthropology highlights the complex relationship between Indigenous populations, commercial exploitation, and cultural commodification, leaving many natives feeling displaced and worried about the long-term impacts on their families, communities and environment. The essay asks: “how is it possible that people can smile while living under poverty, pollution, and displacement—all consequences of modernization and the creation of spaces for our delight.”

The irony of the Tuluminati movement is not lost. Many of its members, who are often part of “world-improvement-focused” communities like Summit and Burning Man, claim to be environmentally conscious while jetting around the globe. They advocate for cultural appreciation yet commodify Indigenous practices, and they profess minimalism while indulging in luxury.

When the party’s over: Tulum’s morning after

Yet, despite all the criticism, the Tuluminati seem like they’re here to stay for a while. As Tulum and its Mexican locals address the effects of this high-end-hippie-driven phenomenon, it begs the question: how will this play out over time? 

One thing’s for sure — whether it’s in Tulum or elsewhere, these tech shamans and Instagram yogis will bring their unique blend of pseudo-spirituality, deep pockets and party lifestyle wherever they go.

Monica Belot is a writer, researcher, strategist and adjunct professor at Parsons School of Design in New York City, where she teaches in the Strategic Design & Management Program. Splitting her time between NYC and Mexico City, where she resides with her naughty silver labrador puppy Atlas, Monica writes about topics spanning everything from the human experience to travel and design research. Follow her varied scribbles on Medium at https://medium.com/@monicabelot.

The post Tuluminati takeover: How a coastal Yucatán city became a hub for high-end hippies appeared first on Mexico News Daily

It turns out, what we were served under the guise of Mexican food was a case of mistaken identity that’s been simmering since the 19th century.

A tale of two cultures

The histories of Texas and Mexico are closely intertwined. For thousands of years, Indigenous peoples inhabited the area now known as Texas. In 1519, the Spanish arrived, annexing the region during their colonization of Mexico. Their reign over New Spain lasted until 1821, when Mexico gained independence and claimed Texas as its own.

Mexican Texas was inhabited by a mix of inhabitants, primarily Tejanos, or Mexican Texans, and Indigenous nations including the Comanche and Apache, whose numbers had dwindled significantly due to colonization and European-introduced disease. Despite being weakened, Indigenous peoples still posed a threat to Mexico, and in 1824, the government began to bring in Anglo-American settlers to exert more control over the land.

Despite initial cooperation, tensions grew between the Anglo-American majority and the Mexican government. In 1836, Texas declared its independence, becoming the Republic of Texas until its annexation by the United States in 1845.

The birth of Tex-Mex

The blend of Tejano culinary traditions with ingredients available in the United States reflected the mix of Anglo-American and Tejano culture in the area. The result was a new, hybrid cuisine that had only a slight resemblance to the rich food culture of Mexico.

Tex-Mex emerged out of necessity and creativity, combining Mexican staples like corn tortillas and chili peppers with American ingredients including ground beef, cheddar cheese and wheat flour. These dishes were created to adapt to the limited resources available to Tejano communities, evolving into a unique culinary identity that was hearty, flavorful and distinct from that found in central Mexico.

What was originally a regional adaptation began to gain traction beyond the Southwest, as Tex-Mex restaurants began popping up across the United States in the mid-20th century — think places like Chili’s. This is when the lines began to blur, and the American impression of Mexican cuisine took on a broadly Tex-Mex conception. Enchiladas smothered in melted yellow cheese, fajitas sizzling on a platter and those infamous hard-shell tacos became the standard-bearers of Mexican cuisine in the U.S. By the mid-20th century, Tex-Mex had firmly implanted itself in American dining culture, a symbol of the larger trend of Americanizing foreign cuisines.

Mexico auténtico

But for those who’ve had the pleasure of dining in the heart of Mexico, the difference is as stark as night and day. Authentic Mexican cuisine is a centuries-old blend of flavors and textures, rooted in the traditional use of fresh, local ingredients, vibrant spices and time-honored techniques. 

Each region of Mexico has its own specialties—from the rich, complex moles of Oaxaca to the fresh, citrusy aguachiles of Sinaloa—a reflection of the country’s flavor diversity and heritage. The roots of Mexican cuisine stretch back thousands of years, a mix of Indigenous ingredients and techniques and later European, African and Asian flavors brought over during colonization.

The difference starts with the ingredients

Tex-Mex cuisine is unapologetically American in its use of yellow cheddar cheese, an ingredient hardly ever found in Mexican kitchens, which favor white cheeses like queso fresco and cotija. 

Tex-Mex shares important similarities with the food traditions of Northern Mexico. In Texas and the U.S. Southwest, for example, beef is common, a result of the region’s cattle-ranching history, a feature it shares with Mexican states like Nuevo León. In southern and central Mexico, in contrast, pork is a more frequently used meat. Specialties like seafood and edible insects common in other regional cuisines of Mexico are absent from Tex-Mex as well. Another contrast: Tex-Mex and Northern Mexican food both use tortillas made from wheat flour, whereas in Mexico, corn tortillas are a staple, a reflection of the country’s Indigenous roots. Perhaps most importantly, Tex-Mex often incorporates canned tomatoes and beans, whereas the cooking styles of Southern and Central Mexico favor fresh ingredients.

In the realm of spices, Tex-Mex cuisine relies heavily on chili powder and cumin, whereas heartland Mexican cuisine uses herbs like cilantro and epazote, and fresh chili peppers to create nuanced dimensions of taste. While both cuisines can be spicy, Tex-Mex often caters to American tastes, which skew towards milder flavors.

Different recipe books

Salsas are an important point of contrast. Tex-Mex salsas often include ingredients like black beans and corn, while traditional Mexican salsas focus on fresh tomatoes, onions and various chili peppers. The variety of Mexican salsas is astounding, from fiery smoked tomato habanero to fresh green varieties and crunchy nut-and-seed-filled options.

If you’ve ever dipped a chip into queso or ordered nachos, you’ve indulged in Tex-Mex. The cuisine’s heavy use of melted cheese, fried tortillas and ground beef is quintessentially American. Dishes like chili con carne, chimichangas and hard-shell tacos are beloved in the United States but almost never seen in Mexico.

In contrast, a trip through Mexico might offer you tacos filled with cochinita pibil, enchiladas bathed in homemade chili sauce or perfectly steamed tamales. And then there’s mole, a complex sauce made from chili peppers, spices and chocolate, served over tender meat — a dish that speaks to the heart of Mexico’s culinary heritage.

The global significance of Mexican food

Tex-Mex is more than just a cuisine; it has become a cultural symbol, a blend of Mexican and American identities and an essential part of Texan and Tejano culture. It’s comfort food for many Americans, and a staple in diners and chain restaurants across the United States.

But when it comes to cultural heritage, what we call traditional Mexican cuisine stands in a league of its own. Recognized by Unesco as an Intangible Cultural Heritage of Humanity, it speaks to the country’s rich history, diverse regions and the long-standing influence of Indigenous traditions.

Monica Belot is a writer, researcher, strategist and adjunct professor at Parsons School of Design in New York City, where she teaches in the Strategic Design & Management Program. Splitting her time between NYC and Mexico City, where she resides with her naughty silver labrador puppy Atlas, Monica writes about topics spanning everything from the human experience to travel and design research. Follow her varied scribbles on Medium at https://medium.com/@monicabelot.

The post Tex-Mex vs Mexican food: What’s the beef? appeared first on Mexico News Daily

As  a wise fellow foodie once whispered to me over mezcal, “In Mexico City, friend, it’s not actually about the restaurants — it’s about knowing what to order.” In that spirit, consider this your cheat sheet to this author’s favorite coveted treats in the neighborhood; a curated list of 20 cravings you didn’t know you had — and a few you definitely do. From sweet treats to comfort food and beyond, this is your local map to tasty craving satisfaction in CDMX.

Blueberry Bresaola Pizza at Pizzas Nosferatu

It sounds weird, but trust me on this one: this sweet-savory-tangy creation from Pizzas Nosferatu is the kind of uncommon deliciousness your palate didn’t know it needed.
(Eje 2 Sur 24, Condesa)

Pesto at Saint Panaderia 

Saint is widely known for their pastries and breads, but it’s less known for its condiment goodies like their gorgeously green and garlicky pesto. I like to throw it on home-cooked pasta with sauteed zucchini or even use it as a marinade for baked salmon.
(General Benjamín Hill 146, Hipódromo)

Shrimp Cocktail at Ciena 

Though it seems simple, a perfect shrimp cocktail is hard to come by. Ciena’s shrimp cocktail isn’t just fresh and succulent — it’s a spectator sport. The ambiance and people-watching at Ciena add an extra layer of enjoyment.
(Alfonso Reyes 101, Condesa)

Shrimp Burrito at Balandra

Balandra is the seafood genius introvert of CDMX: understated, often overlooked, but each dish is an adventure into high-quality, oceanic flavor. Their shrimp burrito is a shining example of this tiny spot’s culinary prowess.
(Tonalá 155, Roma Norte)

Pancakes at Quesería de Mí

These giant, fluffy, buttery stacks at Quesería de Mi are arguably some of the best in CDMX. Satisfy your heart — and clog your arteries, we won’t judge — at this under-the-radar-for-gringos breakfast spot.
(Alfonso Reyes 164, Hipódromo)

Flourless Chocolate Cake at Cancino

Cancino’s flourless, not-overly-sweet chocolate cake is a godsend for the gluten-averse and a mind-blowing revelation for everyone else. I like to get it to go, and pair it with fresh strawberries at home while watching “Love is Blind Mexico.”
(Multiple Locations)

Pozole at Santo Pozole

If you haven’t tried pozole before, you must try Santo Pozole’s. If you have tried pozole before, you definitely need to try Santo Pozole’s. Their hearty bowl is incredibly flavorful and generously loaded with tender meat and veggies. Perfect for a chilly evening.
(Río Pánuco 214, Cuauhtémoc)

Banana Bread at Bó Pastisseria

Panqué de platano is a common sighting on the CDMX food scene, but not everyone gets it right. Bó Pastisseria’s panqué de platano is the approachable queen of banana breads. Moist, buttery and available in two varieties: chocolate chip for the hedonists, walnut for the sophisticates.
(Multiple Locations)

Paella at Bulla

If you’re craving a taste of España, the perfect paella can be found at Bulla. With various locations across the city, Bulla’s menu is a love letter to Spain. The paella I dream about is the version with beef steak, flavored with fragrant saffron and rosemary.
(Multiple Locations)

Chopped Liver at Mendl 

For my fellow Ashkenazi Jews — or anyone with good taste — Mendl’s chopped liver on lightly toasted, warm challah is like a hug from your bubbe: comforting, slightly mushy and impossible to resist.
(Citlaltépetl 9, Hipódromo)

Indonesian Chicken Skewers at EnAK 

EnAK’s tender chicken skewers take you on a scrumptious mouth-voyage to Indonesia, no visa required. The crunchy peanut sauce alone is worth the trip across town to this tiny eatery.
(Río Atoyac 69, Cuauhtémoc)

Chocolate Chip Walnut Cookie at Vulevú Bakery

If you’ve ever had the hyped-up Levain Bakery chocolate chip cookies, you’ll know what I’m talking about here. Vulevú Bakery’s chocolate chip walnut cookie is similar: chewy, nutty and generously packed with gooey chocolate chunks. It’s like edible therapy.
(Córdoba 234, Roma Norte)

Bagels at Lepu

Nothing beats an NYC bagel for this former New Yorker — calm down, Montrealers. Bagels Lepu is the best you can get in Mexico City. Whether you’re after a plain, everything or sesame seed bagel, Lepu and its innovative schmears will hit the spot.
(Havre 52, Juárez)

Hot Chocolate at Tout Chocolat

For those chilly moments when you need warming of the tummy and the soul, Tout Chocolat is your go-to. Their high-quality cacao comes in a variety of different percentages, up to 72% cacao content for those who like a more bitter concoction. Don’t forget to add a lightly toasted marshmellow for the ultimate treat.
(Multiple Locations)

Rosetta’s Raisin-Chocolate-Walnut Bread

I know, I know. Rosetta is already on everyone’s radar. But this raisin-chocolate-walnut amalgamation is a lesser-known, must-try of the bakery. It’s breakfast, dessert and snack all rolled into one glorious mini-baguette — the Swiss Army knife of baked goods.
(Multiple Locations)

Oysters at La Docena

La Docena’s oysters are so fresh, you’ll swear you can smell the sea. Perfect for enjoying in a seat at the bar when you’re feeling bougie on a Tuesday afternoon. Order a glass of prosecco if you’re feeling extra bubbly.
(Multiple Locations)

Fried Chicken at Muy Gallito

When you need it, you need it. Muy Gallito’s crispy, juicy fried chicken answers the call. It’s a pleasure that satisfies those deep, crunchy, primal cravings. Whether you go for the classic or something with a spicy kick, you won’t be disappointed.
(Multiple Locations)

Shabu Shabu at Kura

On a rainy or chilly day, nothing hits the spot like a steaming pot of shabu shabu at Kura. This Japanese hot pot dish is not just a meal but an experience– cook your own meat and veggies in two different broth flavors over a fiery portable stove with friends, for this DIY activity.
(Colima 378, Roma Norte)

Shawarma Bowl at La Hummusiya

La Hummusiya’s shawarma is a magic carpet ride for your taste buds. It’s fast, flavorful and so satisfying. Juicy, perfectly seasoned meat is paired with your choice of hummus, salad or roasted veggies. Best for when you’re famished, but also have high standards.
(Av. Tamaulipas 141, Hipódromo)

Yogurt Honey Gelato at Quiero Gelato

Quiero Gelato offers housemade Italian-style gelato in a variety of scrumptious flavors, but the Yogur con Miel flavor is an absolute winner. Tangy marries lightly sweet in a bed of perfectly creamy texture. Enjoy it nestled in a waffle cone while walking along lush Avenida Amsterdam. (Ámsterdam 137, Hipódromo)

Now, the next time your palate demands satisfaction, you know where to turn. At the very least,  this is your little black book of flavor, filled with new delights to try. Have you uncovered a divine craving-satisfying treat? Sharing is caring — unless, of course, it’s the last bite. Let us know what your favorites are in the comments below!

Monica Belot is a writer, researcher, strategist and adjunct professor at Parsons School of Design in New York City, where she teaches in the Strategic Design & Management Program. Splitting her time between NYC and Mexico City, where she resides with her naughty silver labrador puppy Atlas, Monica writes about topics spanning everything from the human experience to travel and design research. Follow her varied scribbles on Medium at https://medium.com/@monicabelot.

The post 20 cravings you didn’t know you had — and where to satisfy them in Mexico City appeared first on Mexico News Daily

She’s a dark-haired six-year-old with a round face and expressive eyes. Though she’s typically spotted in a signature red dress and matching bow, she’s been known to change it up now and again. She’s almost a scribble in her visual simplicity. She has an aversion to soup and strong opinions on important world issues. A voice for the younger generations, she’s witty and insightful, with critical perspectives on adult society. She’s especially known for her rebellious spirit and fierce rejection of societal norms and expectations. 

I’m referring to Mafalda, the comic book-turned-cartoon character beloved by generations of Mexicans, Latin American populations, and numerous others worldwide. 

Created in 1964 by Argentine cartoonist Joaquín Salvador Lavado Tejón (better known as Quino), Mafalda began life as an advertising mascot for the appliance company Siam Di Tella. But she quickly outgrew her commercial roots, evolving into a cultural phenomenon that continues to resonate with audiences today. In Mexico, her popularity is comparable to that of Charlie Brown or Garfield, cementing her status as one of the Spanish-speaking world’s most iconic characters.

The birth of a pint-sized icon

At first glance, Mafalda appears to be a typical six-year-old girl from a middle-class Argentine family of the 1960s. Her father works a mundane office job and her mother tends to the home. At the same time, her relationship with her younger brother Guille reflects the typical mix of sibling rivalry and affection. The family dynamic embodies societal norms of the time, but beneath this veneer of normalcy lies Mafalda’s sharp wit and a deeply inquisitive mind that constantly challenges the status quo. 

While Mafalda engages in typical childhood activities — school and playing with friends — her innocently presented perspectives often have a philosophical bent. Throughout her daily life, Mafalda reflects on various social issues, expressing her thoughts through musings and humorous observations. An avid reader, she stays informed about current events, which fuels her desire for justice and change.

Contrasting opinions: Mafalda’s social circle

Mafalda’s world is populated by a colorful cast of characters who serve as contrasts for her progressive ideals. There’s Susanita, the materialistic girl who dreams of landing a wealthy husband and having lots of babies. Mafalda’s interactions with her friend frequently involve her challenging Susanita’s views on marriage, beauty standards, and the role of women in society. When Susanita expresses her desire to marry a wealthy man, Mafalda questions her motivations and encourages her to pursue her own goals. “Para qué ser mamá? No es la única meta en la vida.” (“Why be a mom? It’s not the only goal in life.”)

Manolito, the son of a shopkeeper, is obsessed with money and business. Mafalda’s and Manolito’s debates about capitalism, consumerism, and social inequality are recurring themes. In one exchange, Mafalda argues that Manolito’s family’s wealth is not earned through hard work alone but rather through the exploitation of the working class. “No se puede ser rico sin hacerle daño a otros.” (“You can’t be rich without harming others.”)

Felipe, the romantic daydreamer and the most introspective of Mafalda’s friends, provides a foil to Mafalda’s pragmatism. He often serves as a sounding board for her philosophical musings. Their conversations delve into existential questions about life, death, and the nature of humanity. In one strip, Mafalda asks Felipe if he believes in God, leading to a thoughtful discussion about faith and the meaning of life. “Crees que hay vida en otros planetas? Yo creo que sí, pero también creo que no hay vida en este.”(“Do you think there is life on other planets? I believe there is, but I also believe there is no life here.”)

Mafalda’s group of friends, their stories, personalities and perspectives represent the differing societal perspectives of the time. Through their discussions, Mafalda creator Quino addresses themes such as capitalism, gender roles, societal expectations, immigration, and political ideologies. The characters’ differing viewpoints allow readers to explore complex topics through the lens of childhood innocence and humor, while also provoking thought and reflection on many of the issues still relevant today.

Enduring wisdom in Mexico & beyond

In Mexico and across Latin America, Mafalda has become a symbol of resistance and social commentary. Her image can be found on everything from T-shirts to protest signs, with her witty observations shared widely on social media. In Buenos Aires, statues of Mafalda and her friends draw fans eager to snap selfies with this pint-sized revolutionary.

What makes Mafalda’s popularity in Mexico particularly fascinating is how her perspectives align with Mexican culture, even today. Though born in Argentina, her concerns about social justice, equality, and humanity’s future strike a universal chord. In a country struggling with complex social and political issues, Mafalda’s views are particularly relevant.

“The problem is that there are more people interested than interesting people,” Mafalda quips in one strip, addressing modern society’s self-absorption. Such observations feel as fitting in 2024 Mexico City as they did in 1960s Buenos Aires. 

Mafalda’s challenges to gender norms resonate strongly in contemporary Mexico. As the country wrestles with machismo and women’s equality, Mafalda’s rejection of traditional female roles feels particularly relevant. Mafalda also advocates for work-life balance, often asking why life must revolve around work.

Her concern for peace and social justice strikes a chord in a nation familiar with violence and inequality. “Everywhere they bake beans, but nobody dares to strangle the maitre’d,” Mafalda observes, highlighting the gap between acknowledging problems and taking action. It’s a sentiment many Mexicans, frustrated with known corruption and systemic issues, relate to. She adds, “I like people that say what they think. But above all, I like people who do what they say.” 

Beyond social commentary, Mafalda has become an educational tool in Mexico, her comics are used in schools to teach critical thinking and social awareness. Her sophisticated vocabulary and complex ideas, presented accessibly, introduce young readers to important concepts.

Mafalda Today

Mafalda’s comic strip run ended in 1973, though she may be poised for a resurgence. Netflix recently announced plans to develop new content based on the character, introducing her to a whole new generation of viewers.

As Mexico and the world grapple with issues of inequality, climate change, and political upheaval, Mafalda’s blend of optimism and pragmatism offers a voice of reason in a complex world. 

“Wouldn’t it be more progressive to ask where we are going to go, instead of where we are going to stop?” Mafalda asks in one strip. It’s a question that could apply to any contemporary issues, from technological advancement to social change. By encouraging her readers to think critically, and empathetically and dream big, Mafalda continues to inspire generations of Mexicans to imagine a better world.

So next time when you encounter Mafalda, perhaps she’ll remind you to keep questioning, keep dreaming, and never stop working towards a better tomorrow. Just don’t try to make her eat any soup.

Monica Belot is a writer, researcher, strategist and adjunct professor at Parsons School of Design in New York City, where she teaches in the Strategic Design & Management Program. Splitting her time between NYC and Mexico City, where she resides with her naughty silver labrador puppy Atlas, Monica writes about topics spanning everything from the human experience to travel and design research. Follow her varied scribbles on Medium at https://medium.com/@monicabelot.

The post The little philosopher with big ideas: Mafalda in Mexico appeared first on Mexico News Daily

A 2016 study found that the majority of cheese in Mexico is produced by small-scale or artisan cheesemakers, with around 70% of all Mexican cheese coming from these producers. This artisanal approach often uses small-batch production, raw milk and traditional methods, leading to various delicious flavors and textures.

Cheesemaking in Mexico originates from the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. In 1521, Spanish conquistadors brought cattle, sheep and goats to the New World, permanently changing dietary habits. Over time, the blending of European and Indigenous peoples and traditions led to the modification of cheeses to suit creole tastes. 

For our dearest readers, we unpack the créme de la créme of the national cheese scene in our guide to some of Mexico’s most popular cheeses below: 

Cotija: The Mexican Parmesan

Hailing from Michoacán, this crumbly delight is Mexico’s answer to Parmesan. Aged for a minimum of 100 days and sometimes up to a year, cotija develops a salty flavor with a milky undertone that intensifies over time. Its hard, crumbly texture makes it a staple garnish in Mexican cuisine, where it lends a savory kick. You’ll find cotija sprinkled generously over popular dishes such as esquites, tacos and enchiladas, adding depth and umami richness. 

Queso panela: Standing firm

This firm, fresh cheese is a versatile player in central and southern Mexican cuisine. Made from pasteurized cow’s milk and curdled with vinegar or citric acid, the unaged panela has a mild, slightly sweet flavor with a hint of nuttiness. Its dense texture, reminiscent of halloumi, allows it to withstand high heat while holding its shape, making it a favorite for grilling. Panela is often served with salads or fresh fruit, used as a filling for quesadillas or incorporated into savory dishes like chile relleno. 

Queso Oaxaca: Artisanal string cheese

Originating in the southern state of Oaxaca, where it’s known as quesillo, this cheese is a nod to the influence of Italian cheesemaking traditions in Mexico. Made using the pasta filata method introduced to Mexico by 16th-century Dominican monks, Oaxaca cheese is stretched and kneaded into long strands, then twisted into a ball or braid. Its mild, creamy flavor with a slight tang makes it a cornerstone of many Mexican dishes including quesadillas and tlayudas.

Queso fresco: The creamy, crumbly charmer

Fresh and bright, this cheese is a staple in Mexican cuisine, with roots in traditional cheesemaking practices that date back generations. Made simply by heating cow’s milk and curdling it with an acid like vinegar or lime juice, queso fresco has a slightly tangy flavor and curd-like texture that adds a burst of freshness to any dish. Its soft, crumbliness makes it a favorite topping to a wide variety of foods, including tacos, soups, beans, salads, enchiladas and tostadas, where it provides a cool, creamy contrast.

Manchego: Not your Spanish grandpa’s cheese

Manchego is ubiquitous in Mexico, but don’t get it confused with the Iberian variety. Though made with a similar production method, this cheese uses cow’s milk instead of the traditional sheep’s milk used in Spain, resulting in a milder, slightly nutty flavor and a creamy texture. Aged for several weeks, manchego is a popular choice for quesadillas, sandwiches and cheese platters, where its smooth flavor complements a variety of accompaniments including fruits and nuts.

Requesón: Sweet and savory

Mexico’s answer to ricotta, this versatile cheese showcases the resourcefulness of Mexican cheesemakers. Made from the whey leftover from other cheese production, requesón has a mild, slightly sweet flavor and a creamy mini-curd-like consistency. 

In Mexican kitchens, you’ll find requesón used in a variety of both savory and sweet dishes. It’s a common filling for enchiladas and lasagna and a key ingredient in many traditional desserts and pastries. Sometimes it’s also consumed for breakfast, along with honey and fresh fruit.

Queso Chihuahua: The melt master

Also known as queso menonita, this cheese has become a cornerstone of Mexican cuisine since its introduction by Mennonite settlers in the early 20th century. Originating in the state of the same name, queso Chihuahua is characterized by its smooth, melting qualities, mild, buttery flavor and a semi-soft texture that becomes creamy when melted. Queso Chihuahua’s superior melting properties make it the go-to cheese for queso fundido, quesadillas and enchiladas, as well as a topping for nachos.

Queso crema: Smooth operator

This soft, creamy cheese is Mexico’s version of cream cheese. Made from cow’s milk and cream, queso crema has a smooth, spreadable texture and a mild, slightly tangy flavor. In Mexican cuisine, it’s a versatile ingredient used in both savory and sweet dishes. 

You’ll find queso crema as a base for dips and sauces, often mixed with herbs and spices to create flavorful spreads. It’s also commonly used as a topping for baked potatoes and nachos, adding a rich, creamy element. In desserts, queso crema finds its way into cheesecakes and crepes, where its subtle tanginess balances sweetness perfectly.

Asadero: Gooey superstar

Originating in the northern regions of Mexico, asadero is renowned for its excellent melting qualities. This semi-soft cheese, made from cow’s milk, has a smooth, creamy texture and a mild, almost-sweet flavor. Asadero is a favorite for chiles, rellenos, quesadillas, cheese dips and as a topping for various baked dishes, where it provides a rich, creamy element that elevates the flavors of the entire dish.

Queso de bola: Waxy on the outside, soft at heart

Also known as queso holandés, this semi-hard cheese is a cheese with a fascinating history that connects Mexico and the Netherlands. With its characteristic red wax coating and yellowish innards, this cheese is derived from the Dutch Edam cheese, which was introduced to Mexico, particularly the Yucatán Peninsula, in the late 19th century. 

Queso de bola is made primarily from cow’s milk and has a firm, slightly creamy texture. The slightly nutty flavor, which becomes more pronounced as it ages, makes it a favorite for cheese boards and traditional Yucatecan dishes such as queso relleno and marquesitas. 

Honorable mentions

• Queso reata: A cheese from Veracruz with a firm texture and mild flavor, often used in dishes like enchiladas and quesadillas.
• Queso criollo: A mild, versatile cheese with a smooth texture, commonly used in a variety of tacos and salads.
• Queso de poro: Originating from Tabasco, this cheese has a crumbly texture and a slightly tangy flavor, making it suitable for use in dishes like tamales and empanadas.
• Adobera: A semi-soft cheese with a mild, slightly tangy flavor, often used in tortas and quesadillas.
• Queso tenate: Known for its firm texture and mild taste, this cheese is used mostly in soups and casseroles.
• Queso añejo: An aged cheese with a sharp, salty flavor and crumbly texture, typically used as a topping for tacos, soups and salads.

How many of these have you checked off your cheesy bucket list? Which are your favorites? Let us know in the comments below.

Monica Belot is a writer, researcher, strategist and adjunct professor at Parsons School of Design in New York City, where she teaches in the Strategic Design & Management Program. Splitting her time between NYC and Mexico City, where she resides with her naughty silver Labrador puppy Atlas, Monica writes about topics spanning everything from the human experience to travel and design research. Follow her varied scribbles on Medium at https://medium.com/@monicabelot.

The post Your guide to Mexican cheeses (and the dishes that love them) appeared first on Mexico News Daily

“Crafts” is not nearly adequate enough of a word to do justice to Mexican artesanías. It brings to my mind childish “arts and crafts” or knick-knacks from a fair. In Mexico, artesanías are more akin to exquisite handmade arts — very intentional creations for display or usage, of admirable quality and materials, often using near-ancient methods passed down from generation to generation for centuries. It’s particularly delightful when one encounters talented artisans experimenting with modern designs using traditional production techniques. From region to region, artesanías vary, reflecting the area’s native materials, its style, and traditions.

It was this allure of artesanías and fascination with indigenous culture that drew our trio — Lourdes, Bethany, and myself — to Cuetzalan, though crafts as I had imagined them were not quite what we found there.

We set out from Mexico City on a Thursday morning. I had packed my habitual giant bag of snacks: raisin and walnut baguettes from Rosetta, bananas, dates, dark chocolate and a relatively unappetizing Cliff bar for emergencies. The plan was to drive to Puebla, the halfway point, spend a night and continue onward to Cuetzalan the following morning.

Puebla proved to be a treat. We enjoyed a tourist-free jaunt around the city, browsed antique markets, dined at the delightful Oaxacan restaurant Casa Bacuuza and enjoyed several hours sunning ourselves at the hotel’s rooftop pool. In the morning, we stopped at the glass factory Fábrica de Vidrio la Luz, and after excitedly ogling a Mexican actor we recognized from a Netflix show from behind a rack of margarita glasses, we set off for Cuetzalan. 

The roads became winding and misty as we ascended to the city, dotted with cattle, horses, and chickens mingling on the side of the road. About an hour and a half from our destination, we stopped at a small roadside vendor to stock up on some of the crunchiest and most flavorful apples we’d ever tasted.

Two hours, dozens of kilometers of winding roads and 38 songs later, we arrived at our hotel in Cuetzalan. Being the adventurous exploradoras we were, we had opted for an eco-hotel run by indigenous women, which was very much akin to cabins or glamping. In hindsight, other accommodations might be more comfortable for those such as myself, who are averse to the inherent dirt, mosquitoes and the excessive moisture that creeps into such structures. I had romanticized the experience in my mind, but nevertheless the surrounding nature was undeniably lovely.

Having donned our raincoats and with our belongings situated in our cabins, we ventured out into a storm to find a glass of strong mezcal and a cozy restaurant for dinner.

While not number one rainiest spot in the country, Cuetzalan is still one of the rainiest areas in Mexico. Set high up in the Sierra Norte hills in northern Puebla State, the region enjoys a warm and humid climate due to its proximity to the Gulf of Mexico. The rainfall contributes to its lush, jungle-like vegetation and numerous waterfalls. The town itself is a maze of steep, cobblestone streets carefully designed for grip in the perpetual dampness. It’s built along a multitude of sloping boulevards, paths, and streets. As Bethany would later aptly caption an Instagram post accompanying a photo of the town, “Hills, hills, hills.”

Our first evening led us to Taol, an exceptional restaurant efficiently run by what seemed to be an all-woman team. It was a dream, set in a mystical indoor-outdoor space where we watched the rain from a covered garden patio as we sipped our cocktails. We devoured chicken over warm banana bread bathed in mole, an entire fresh grilled fish, queso sizzling over cecina and steaming corn tortillas. 

Afterwards, overstuffed and guided by the glow of mezcal in our bellies, we stopped into a very local bar — think Cheers, but most likely someone’s converted living room — to enjoy a glass of the region’s traditional liquor, Yolixpa. Yolixpa, Nahuatl for“medicine of the heart,” is very much like Cuetzalan — a mix of everything. It combines up to twenty to thirty herbs, including hierbabuena (spearmint), fennel, mint, and lemon verbena with a base spirit, usually made of distilled sugarcane. It’s rumored to cure everything from heartache to illness, and it certainly provided a hearty start to our adventure as we made our way back to our lodgings.

Cuetzalan’s “bread and butter,” our guide Ricardo would inform us the next morning, is tourism. Even so, despite being a tourist destination, Cuetzalan has largely escaped commercialization. It’s a study in contrasts: charming yet gritty, nature-filled yet bustling, small-town Mexican rustic crossed with remnants of Spanish colonial architecture. Many of the men wear ranchero-style cowboy hats and leather belts, while the women don colorfully embroidered white huipils. It’s picturesque yet “real.” Live music blasts from quinceañeras set in giant barn-like halls while, in the town square next to the incredibly opulent Parish of St. Francis of Assisi, “Voladores” (flying men) soar and spin, suspended from a high pole. Below them, vendors sell their wares in a market, as families share a meal together in neighboring restaurants. Down the street, at the Iglesia de los Jarritos, a 19th-century monastery surrounded by a gloomy cemetery hosts murmuring lovers seated among the parapets, while cemetery visitors pray at the graves of their deceased loved ones. There is so much going on that it’s almost absurd, but it’s all so fascinating.

On our second day, I was not opposed when Lourdes — a bit of a daredevil and adrenaline junkie — suggested we embark upon a 6-hour tour of some of Cuetzalan’s caves, grottos and waterfalls. The tour would encompass several ziplines hundreds of meters above Cuetzalan’s valleys, a trek through an underground river, and my first experience rappelling, descending 60 meters by rope into the impressive Chichicazapan cave. It was magical.

The next day before departing, we explored Cuetzalan’s famed Sunday market. The region is renowned for its fragrant coffee, which is grown on plantations in the surrounding hills. It’s also celebrated for its textiles, including intricately embroidered blouses and quechquemitls (one-piece shawls) created using traditional techniques like back-strap loom weaving.

As a last stop on our way to Mexico City, chasing a lead from a staff member of our hotel, we passed through the tiny town of San Miguel Tenextatiloyan — nicknamed “the town of clay pots.” The town is rumored to have been producing clay artesanías since pre-hispanic times and it did not disappoint. The handmade clay pieces were a crafts-lover’s dream.

So the next time you find yourself in need of a weekend escape, consider Cuetzalan. It isn’t just a destination: it’s an unforgettable escape filled with authenticity and adventure that will throw your senses into a tizzy. Just remember to pack your sense of humor and an umbrella.

Monica Belot is a writer, researcher, strategist and adjunct professor at Parsons School of Design in New York City, where she teaches in the Strategic Design & Management Program. Splitting her time between NYC and Mexico City, where she resides with her naughty silver labrador puppy Atlas, Monica writes about topics spanning everything from the human experience to travel and design research. Follow her varied scribbles on Medium at https://medium.com/@monicabelot.

The post How a ‘girls trip’ to Cuetzalan showed me the real Mexico appeared first on Mexico News Daily

Yet, thankfully, Mexico has mastered not only the art of four seasons in a single day but  some of the most delicious hot soups to combat these chilly moments. Below, we’ve presented a curated selection of broths and stews that will deliver steaming liquid comfort to your soul and taste buds.

Pozole: Ancient broth, endless garnish

Pozole’s robust set of overflowing garnishes makes it the king of soups. But it isn’t just soup; it’s a pre-Columbian ritual in a bowl. Its hearty base broth is made from hominy and meat, typically pork or chicken. Pozole often comes in three main varieties: blanco, verde and rojo, with the latter being the most popular. 

The red version is made with a rich sauce of dried red chilis, such as guajillo and ancho, which gives it a vibrant color and depth of flavor, while the green uses green chilis such as jalapeños and serrano peppers, as well as fresh herbs. Pozole blanco omits the use of chilis, allowing the flavors of the other ingredients to shine through. The real magic happens tableside, where diners adorn their bowls with fresh toppings such as avocado, cabbage, radishes and a spritz of lime.

Menudo: Hair of the… cow?

After the mariachis go home and the tequila bottles are properly emptied, Mexicans turn to menudo, the ultimate morning-after cure. Menudo is a dish for the strong. It’s made primarily from slow-cooked beef tripe, simmered in a flavorful broth of hominy, chili peppers and mixed spices. 

Menudo comes in two kinds: rojo, with its fiery chili punch, or blanco, for those who prefer their hangover remedy with a little less kick. Topped with fresh cilantro, onions and lime, the soup is rumored to cure everything from splitting headaches to hangxiety. In Mexico, menudo is a popular choice for festive occasions, particularly on weekends and holidays. 

Tortilla soup: Like tomato soup, but cooler

Born in the streets of Mexico City, sopa de tortilla, also known as sopa Azteca, features a base of chicken broth enriched with tomatoes, garlic and spices. It’s further elevated by a handful of crunchy tortilla strips and topped with creamy avocado, melted cheese, a squeeze of lime and a dollop of sour cream. 

It’s a rollercoaster of texture and flavor that takes your average tomato soup, dresses it up in a hot stylish outfit and brings it to an underground salsa club and then a 4 a.m. afterparty before tucking it into a comfy king-sized bed. In short, it takes you on a vibrant adventure of taste and then leaves you warm and satisfied, relishing your experience.

Caldo tlalpeño: Abuelita’s medicine

This one is like your grandma’s chicken noodle soup but without the noodles. A homey dish born in Tlalpan, caldo tlalpeño offers a tender chicken and vegetable medley swimming in a chili-spiked broth with a hint of chipotle for a smokey flavor. 

Like many Mexican soups, caldo tlalpeño is garnished with creamy avocado, zesty lime and fresh cilantro. Popular when the weather turns chilly — by Mexico City standards, at least — it’s grandma’s prescription for ailments from the blues to the flu and beyond.

Caldo de res: A hearty hug in a bowl

This hearty soup is made with beef shanks and a garden of vegetables, including carrots, potatoes, corn and zucchini. The dish is simmered over several hours, which allows the flavors to release and blend into a rich and comforting broth. Caldo de res is often served with lime, fresh herbs and tortillas or a side of rice and is a staple of Mexican cuisine.

Sopa de lima: Citrus, chicken and crunch

Hailing from the sun-drenched Yucatán Peninsula where citrus flavors shine, sopa de lima holds to the characteristic flavors of the region. Made with golden chicken broth flavored with lime juice, this traditional soup’s accompanied by shredded chicken and vegetables including onion, fire-roasted tomatoes and mild peppers sauteed with minced garlic. 

As a garnish, crispy tortilla strips are added, along with fresh lime, cilantro and creamy avocado that complement the tangy flavor of the soup. A dish with colonial and Maya origins, sopa de lima’s vibrant flavor is a cultural testament to the rich culinary traditions of Mexico.

Sopa de hongos: Mushroom magic

This mushroom soup is magical, but not in a psychedelic way. Featuring an earthy blend of both wild and cultivated fungi, sopa de hongos bathes its mycological gems in a savory broth of garlic, onions and a variety of herbs. 

Topped with a swirl of cream and a sprinkle of fresh cilantro, the soup can be served as either an appetizer or a main dish. Numerous studies have shown that mushrooms are rich in vitamins and nutrients, but the pleasure of sopa de hongos goes beyond health benefits.

Sopa de elote: Summer on a spoon

The corn of Mexico is the stuff of legends and dreams. This is unmistakably reflected in the creamy concoction known as sopa de elote. Fresh corn kernels are blended with broth and a touch of cream, resulting in a soup so smooth it could charm the pants off any romantic conquest. Typically garnished with crumbly queso fresco or fresh herbs, its sweet yet savory flavor is the liquid equivalent of a perfect summer day– warm, golden and cheery.

A tradition beyond broth

While there are certainly dozens of other soups to delight the palate and warm the soul, we’ve started you off with a couple of the most satisfying ones. And like most culinary treasures in Mexico, these dishes go beyond their delicious flavor to offer a dose of history, regional pride and liquid love from generation to generation. 

Monica Belot is a writer, researcher, strategist and adjunct professor at Parsons School of Design in New York City, where she teaches in the Strategic Design & Management Program. Splitting her time between NYC and Mexico City, where she resides with her naughty silver labrador puppy Atlas, Monica writes about topics spanning everything from the human experience to travel and design research. Follow her varied scribbles on Medium at https://medium.com/@monicabelot.

The post Ladling liquid gold: Mexico’s coziest soups appeared first on Mexico News Daily

I found myself reflecting on the pint-sized Looney Tunes character who had been a staple of my childhood Saturday mornings. How had this caricature of a Mexican mouse shaped my perceptions — and those of millions of other American children — about our neighbors to the south? Now, as a more informed adult who had immersed herself in Mexican culture, I could look at Speedy and see the ways in which he and the Mexican characters he interacted with fostered potentially negative ethnic prejudices. Yet, was Speedy a harmless bit of fun or a problematic purveyor of cultural stereotypes? How did the Mexican community feel about him? And what would become of him over time?

The origins of a controversial rodent

Speedy Gonzales made his on-screen debut in 1953 as the brainchild of animators Friz Freleng and Robert McKimson. Originally intended to be a one-show character, Speedy became so popular that he was kept on for 45 episodes of the Looney Tunes show, eventually winning an Academy Award for Best Animated Short Film in 1955 for the cartoon “Speedy Gonzales.”

Although some have claimed that the character’s name is the result of a sexual joke (one can fill in the blanks as to why it references “speed”), former Warner Brothers animator Martha Goldman Sigall confirmed the name was born of an interaction between assistant animator Frank Gonzales and a group of the company’s story writers. Gonzales was sharing his new way of speeding up his drawing process with the group, which inspired the writers’ use of the nickname “Speedy Gonzales”. 

Voiced by Mel Blanc (a white actor who was the voice behind most Looney Tunes characters), Speedy was depicted as a clever, lightning-fast mouse who often outwitted his feline nemesis, Sylvester. His catchphrases — “Ándale! Ándale!” and “Arriba! Arriba!” — became instantly recognizable, even to non-Spanish speakers. 

In his later years, Speedy made appearances in films like “Who Framed Roger Rabbit”, “Looney Tunes: Back in Action”, and the “Space Jam” franchise. He has appeared in various media, including songs, video games, and commercials over the decades, gaining praise as one of the most successful Mexican characters ever created in Hollywood.

With his yellow sombrero, white shirt and trousers, and red neckerchief, Speedy cuts a distinctly stereotypical figure of mid-20th century American perceptions of Mexican culture. It’s this American take on Mexican cultural garb, coupled with the character’s exaggerated Spanglish, and the unflattering portrayal of his fellow mice, that has fueled decades of controversy. 

Speedy’s appearances, particularly throughout the 1950s and 60s, often featured him helping his fellow Mexican mouse compatriots, usually slow-witted and living in squalor, to steal cheese from a “Gringo” cat. These plot lines, while entertaining to many, caught the attention of cultural critics who saw them as perpetuating harmful stereotypes.

Controversy and cancellation

As awareness of cultural sensitivity grew in the late 20th century, Speedy Gonzales found himself at the center of a heated debate. Between 1999 and 2002, Cartoon Network pulled Speedy Gonzales cartoons from its U.S. broadcast lineup, citing concerns over ethnic stereotyping. 

The move backfired, sparking an outcry — but not from the group one might expect. Instead of praise from progressives, the network encountered a backlash from an unexpected source: the Hispanic community itself. Many Mexican-Americans and Latinos protested the decision, arguing that Speedy was a positive character– quick-witted, heroic and always victorious. The League of United Latin American Citizens even called for Speedy’s return, describing him as a “cultural icon.” Thus, Speedy narrowly escaped being canceled, surprisingly saved by the community he is thought to portray negatively. 

The Mexican perspective

Interestingly, the controversy surrounding Speedy Gonzales seems largely driven by the United States. Among Mexican communities and in much of Latin America, the character enjoys enduring popularity. Speedy’s reception in Mexico itself has been largely positive. South of the border, he’s seen as more of a playful cultural ambassador than an insulting caricature. This difference in perception demonstrates the subjective nature of cultural representation. Many Mexicans view Speedy as a plucky, clever underdog hero who consistently outsmarts his adversaries — a theme that resonates deeply in Mexican culture.

Mexican actor Eugenio Derbez has defended the character, likening him to a superhero for the Mexican community. “The only ones offended are the Americans, but we love Speedy Gonzales,” Derbez said in Spanish. “He’s smart. He outsmarts the cats. He’s a hero. He gets cheese for his people. He’s fast.” He told United Press International in April 2024.

This sentiment is echoed by many Mexicans who grew up watching Speedy. They tend to focus on his positive qualities: speed, wit, bravery, and loyalty to his friends, rather than seeing him as a negative stereotype. Mexican comic Gabriel Iglesias, who voiced Speedy in “Space Jam” defended the character on Twitter, declaring, “U can’t catch me cancel culture. I’m the fastest mouse in all of Mexico.”

A complex legacy

For many Americans, Speedy may have been their first (albeit cartoonish) exposure to Mexican culture. The danger lies in such siloed exposure becoming a basis for real-world assumptions. While the character certainly incorporates stereotypical elements, Speedy’s reception in Mexico suggests that reactions to cross-cultural representation are subjective, varying widely depending on the viewer’s cultural context. 

Are some just too sensitive to the act of poking fun at other cultures? How do we handle the representation of a character or context cross culturally? Must characters be fully canceled due to past stereotypical portrayals, or can characters be reimagined into more culturally respectful beings? Only time will tell, but the little mouse delivers a big reminder. Speedy’s case highlights the importance of looking past a distinctly North American “woke” litmus test to media, and listening instead to the actual voices of those being represented. Sometimes, they might surprise us with their enthusiasm for characters we thought problematic.

Monica Belot is a writer, researcher, strategist and adjunct professor at Parsons School of Design in New York City, where she teaches in the Strategic Design & Management Program. Splitting her time between NYC and Mexico City, where she resides with her naughty silver labrador puppy Atlas, Monica writes about topics spanning everything from the human experience to travel and design research. Follow her varied scribbles on Medium at https://medium.com/@monicabelot.

The post Speedy Gonzales: The mouse that outran cancel culture appeared first on Mexico News Daily

It’s not unusual to see lovebirds sharing a kiss — and sometimes more — on street corners all around the city, and it’s easy to see why. For the amorous and adventurous, CDMX offers infinite opportunities for unforgettable trysts. 

Whether you’re wooing a new flame or rekindling an old one, we’ve compiled just a few curated date ideas that will set hearts aflutter, offering a hefty dose of fun, bonding and adventure — in whichever theme your heart desires.  

Late night fiesta

For those who believe love is best expressed through rhythm, CDMX’s nightlife awaits. Start with drinks at the jungle-like Jardin Paraiso, then slip into Patrick Miller, where disco never dies and the crowd — ranging from septuagenarians to Gen Z-ers — mingles to high-energy music. 

Or try Departamento, a speakeasy-style club where the beautiful people come to see and be seen — and occasionally even dance. If the weather is amenable, check out Supra Rooftop, where the crowd skews on the younger side, but the music is fire,  as the youngins say.

Literary liaisons

Grab a scholarly coffee together and impress your beau with your literary prowess at El Péndulo, a bookshop-cum-café with locations all around the city, where you can browse tomes and pretend you’ve actually read Octavio Paz. Then, conduct your own walking tour through some of the city’s coolest alternative bookstores. 

For a true architectural biblio-paradise, venture to the Biblioteca Vasconcelos, a mega library that looks like something out of a dystopian sci-fi novel. Pro tip: Link hands under the suspended whale bones as you gaze up in awe for extra points.

Tacubaya trysts

For a truly unique experience, visit the Museo Casa de la Bola in Tacubaya. This 18th-century mansion, once owned by Antonio Haghenbeck y de la Lama, a Mexican businessman with impeccable taste, houses an eclectic collection of European and Mexican art and antiques. 

Stroll through the estate’s lush, leafy gardens dotted with Greek statues and bond over its curious mix of architectural styles and interiors. As you wander through the rooms, each more sumptuous than the last, play a game of “If we lived here” with your date. Who knows? It might just spark some domestic fantasies of your own. 

After your foray into Mexico City’s gilded past, take a walk through Parque Lira next door, where you can switch gears and watch skateboarders tear it up on the park’s skate ramps.

Lights, camera, attraction

Ditch Netflix and chill for something more cinematic. Mexico City is home to an endless number of niche and commercial theaters of all size ranges and comfort levels, with distinct amenities. The Cineteca Nacional in Coyoacán offers a curated selection of arthouse and classic films in a striking modernist setting. 

For a more intimate experience, try Cine Tonalá in Roma Sur, where you can enjoy indie flicks and craft beer in a cozy atmosphere. Cinemex Platino theaters in the city offer the most comfy and private experience, while Cinepolis and Cinemex Imax theaters around the city offer more immersive viewing, giving you the excuse to clutch at your date during a particularly action-packed scene. 

Salsa sensuousness

 

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Channel your inner Antonio Banderas or Salma Hayek with salsa or bachata classes in beautiful Parque México. Grupo Esencia offers a chance to spice up your midweek with Bachata lessons every Wednesday at 6:30 p.m. On Saturdays and Sundays, they’ll have you swaying your hips to salsa at 12 p.m., followed by bachata at 1 p.m. Just show up, no pre-registration necessary. 

Whether you’re a dance floor diva or have two left feet, just remember: it’s not about perfection, it’s about connection. And maybe a little hip action. Liquid courage is available from nearby mezcal carts. In the evening, test your salsa skills at Mama Rumba in Roma Norte, which offers an uncrowded dance floor and a live band.

Rhythm & romance

More touristy suggestions would have you heading to Casa Franca for some jazz, but we prefer Jazzatlán, an intimate hidden gem with better access to stage views, where the city’s best jazz musicians come to jam. 

For a more clandestine rendezvous, slip into Parker & Lenox, a sophisticated speakeasy-style jazz bar that channels 1920s New York with a Mexican twist. Hidden behind an inconspicuous American restaurant façade, this velvet-draped den serves up classic cocktails as smooth as the jazz floating from its stage. Arrive early to snag a cozy booth, and let the tunes transport you to the Gatsby era. 

Foodie flings

Surprise your palate — and your date — with Mexico City’s brilliant culinary offerings. Indulge in an omakase experience at Rokai, where the sushi rivals Tokyo’s finest. Yes, we said sushi in Mexico City. Trust us on this one. 

If you’re looking to impress, head to Enrique Olvera’s Pujol, which offers an omakase-style taco bar. This is just a rumor, but we’ve heard that Pujol’s mole madre, aged over 2,500 days, has aphrodisiac properties. 

For a more adventurous and decidedly more Mexican date, consult our meticulously curated list of the best tacos in Mexico City and embark on a taco-hopping expedition. And remember, a couple that can handle habanero salsa together, stays together.

Flexible flirtations

For those who like their romance with a side of om, studios like Mukta Yoga in Condesa and Luna Studio in La Juárez offer relaxing candle lit classes that will have you bending in ways you never thought possible. Feel the tension melt away as you stretch and breathe in sync with your partner. Then let the flickering flames cast a flattering glow, as you sink further into downward dog. 

Afterward, try some of those new moves at home. Maybe that “happy baby” pose will come in handy, or perhaps you’ll find a creative use for those yoga blocks. We won’t judge.

Libations & love 

Impress your date with your knowledge of obscure spirits at Casa Prunes, a cocktail bar set in a gorgeous Art Nouveau mansion. Sip on innovative concoctions while pretending you’re extras in a Wes Anderson film. Don’t forget to dramatically pose on the grand staircase. 

You can also take a more elevated cocktail bar hop through the list of Mexico City bars awarded the honor of the World’s Best Bars of 2023, or for a more casual after-work romantic warm up, check out our guide to happy hour in Mexico City.

Artful excursions

For the active and aesthetically-inclined, Tours en Bici offers architectural neighborhood bike tours with stops at renowned galleries throughout the city. Take in some of the stunning neighborhood gems and the artistic treasures they hold, then walk off the sore bike bum with a trip to Lago Algo, a stunning gallery in the heart of Chapultepec Park. At Lago Algo’s restaurant bar overlooking a beautiful lake, toast to your cultural sophistication and discuss conceptual art while gazing at the sunset.

There you have it, lovebirds. Ten fabulous date plans in Mexico City. Now go forth and fall in love — just remember to pace yourselves with the mezcal. After all, you want to remember these moments, don’t you? 

What have you done on your favorite dates in Mexico City? Let us know in the comments.

Monica Belot is a writer, researcher, strategist and adjunct professor at Parsons School of Design in New York City, where she teaches in the Strategic Design & Management Program. Splitting her time between NYC and Mexico City, where she resides with her naughty silver labrador puppy Atlas, Monica writes about topics spanning everything from the human experience to travel and design research. Follow her varied scribbles on Medium at https://medium.com/@monicabelot.

The post Choose your own adventure: A lover’s guide to 10 Mexico City date ideas appeared first on Mexico News Daily