In the case of cider, there is evidence of ancient production methods that included apples and other fruits. The closest historical reference, already distinguishing the almost exclusive use of apples, comes from the Romans, who called it sikera, which became sidra in Spanish, and spread throughout Europe during the campaigns of the Roman Empire. 

How cider arrived in Mexico

Cider was particularly important in the Celtic regions of western Europe. However, it was the Asturian and Basque peoples who became among the most famous producers on the content, although British production and consumption remains higher. To this day, Northern Spain is considered one of the best cider-producing regions in Europe, and several very important regional festivals, such as the one in Nava in July and the one in Gijón in August, celebrate the annual cider production with competitions and public tastings.

Cider arrived in Mexico with the Spanish. The first ships to arrive in the Americas already had drinks such as cider, brandy and wine on board. Once apples started to be cultivated in the Americas, local production began on the continent. 

The drink was first consumed solely by Europeans, but soon became popular with locals as well. There are substantial differences between European cider and Mexican cider, starting with the type of apples used. There are currently more than 70 types used in production. Production and serving methods vary. In Spain, it is common to pour cider from a bottle placed high above your glass. Carbonated or sparkling cider, first produced during the 19th century, is now the most popular in Mexico.

Where cider is made in Mexico

Little by little, cider became a staple on Mexican tables, mainly for festive events. It is customary for cider to be present during the end-of-the-year holidays, during the Christmas period, especially on Christmas Eve and New Year’s Eve, for the traditional midnight toast. There are other drinks, which are more representative in other parts of the world, such as Champagne or other sparkling wines, but in Mexico, cider is a must.

Production is concentrated in three states — Tlaxcala, Hidalgo and Puebla — with the latter playing the leading role in terms of quantity and quality.

The Zacatlán municipality in Puebla is renowned for its high production levels and is even called Zacatlán de las manzanas (Zacatlán of the Apples), but it is a smaller municipality, Huejotzingo, that has attracted attention in recent years.

Its volcanic soil produces exceptional fruit, its production is the largest in the state, and its uniqueness has earned it a Geographical Indication (GI) designation.

A few months ago, the Mexican Institute of Intellectual Property (IMPI), the body that grants these designations in Mexico, awarded the category of Geographical Indication (GI) to the cider produced in Huejotzingo, Puebla.

Making cider in Puebla

This has been very well received by local producers. Apples here are mainly grown in the Iztla-Popo region, which gives them special characteristics, as this type of soil provides minerality to the crops grown there.

Four hundred families are involved in the production of cider and will benefit from this recognition. Their production represents 85% of the national annual production.

Geographical Indications or Designations of Origin are a way of safeguarding the quality and tradition of unique regional products. Whether in terms of the product itself, the traditional methods used, or the location where they originate. In Mexico, the Made in Mexico label, Designations of Origin, and Geographical Indications are becoming increasingly common as a way of recognizing and safeguarding the making and location of unique products.

Other cider-producing locales in Mexico

It should be noted that there are projects that are beginning to produce more artisanal ciders, such as Altos Norte, a winery from Jalisco that has quickly made a name for itself in the market thanks to the quality of its wines. Today, they are adding a cider to their portfolio. The apples are sourced from Puebla, and the cider is produced at their winery located in the Altos de Jalisco region. I recommend you don’t miss the following article, where we have a pleasant conversation with the owners and winemakers.

And to conclude my recommendation, a cider from another state in the north of the country, Coahuila, Casa Vigas de Arteaga, has been producing high-quality cider since 1935, packaged in a practical 355 milliliter size with a screw cap so you can open and enjoy it at any time. 

Markets and occasions

Today, cider has become common around the world. By definition, it must be made mainly from apples, although in some places, such as France, it may contain a smaller percentage of pears. It is available year-round and can be enjoyed as an aperitif or with desserts. It has antioxidant and digestive properties, and its alcohol content ranges from 4% to 12%, making it an easy drink to consume. 

Global consumption has been on the rise, with Argentina and Mexico leading in production and consumption in the Americas. In a few years, we will surely see it on many more occasions than just New Year’s Eve parties. Globally, France is the largest producer and the United Kingdom the largest consumer, although Asia is a market that has also grown significantly in recent years.

Diana Serratos studied at Universidad Nacional Autónoma de México (UNAM) and UNCUYO in Mendoza, Argentina, where she lived for over 15 years. She specializes in wines and beverages, teaching aspiring sommeliers at several universities. She conducts courses, tastings and specialized training.

The post Cheers to cider, Mexico’s favorite bubbly beverage appeared first on Mexico News Daily

This breakdown follows the leavened wonder’s journey from — you guessed it — Spain, to the fertile central valleys of New Spain around 1520. In my ongoing quest to showcase Mexico as a unique and interconnected culture born the moment Cortés shook hands with Moctezuma, one could argue that bread culture rose the same way: through indigenous and European collaboration.

Mexico’s bread culture: built on cultural exchange

Understanding bread’s journey through Mexican history reveals an important truth: Mexico’s bread culture has always been a story of adaptation and exchange. If nearly 80% of consumption is white bread, perhaps Hart’s observation about market gaps was less cultural insensitivity and more market analysis. The question isn’t whether an expat can contribute to Mexico’s bread scene, but rather why cross-cultural culinary exchange suddenly became controversial in a country whose entire bread tradition is built on it.

Today, bread makes its way into the digestive tract of millions of Mexicans thanks to an abundance of panaderías. One UNAM geographer calculated 9,806 bakeries in Mexico City and its metro area alone. So yes, Mexicans make bread — but it’s mostly white bread. CANAINPA (Cámara Nacional de la Industria Panificadora) reported in 2019 that around 70–75% of bread consumed in Mexico is white bread or pan blanco/pan de caja, including bolillo, telera, and sliced bread. Such statistics suggest there was, indeed, a gap in the bread market, and perhaps Hart wasn’t totally off-base when he said the bread culture could use a boost.

The real question is: does it really matter? Can we have our widened variety of bread and eat it too?

How wheat came to Mexico: Juan Garrido’s three grains

Prior to the Spanish conquest, the closest thing Mesoamericans had to a sandwich was the mighty tamal. Maize dough played a central role in daily consumption

In addition to maize dough’s central dietary role in Mesoamerican society, native seeds like amaranth were often ground to make alternative doughs and flat cakes. The missing ingredient — wheat — would sail its way across the Atlantic with the Spanish, adapting quickly to Mexico’s fertile central valleys.

Documented petitions between Hernán Cortés and the crown mention the grain, as does local legend. Sixteenth-century chroniclers like Alexander von Humboldt credit Juan Garrido with wheat’s successful cultivation. According to the story, the Kongo-born, Afro-Spanish soldier found three stray grains of wheat mixed into a sack of rice during an expedition to New Spain. He planted the trio in a garden near Mexico City, which produced 180 more grains. Garrido replanted this seed, and before long, bread was everywhere. Was wheat’s arrival story embellished to encourage overseas investment? The answer is murky at best. Whatever the real origin, what’s certain is that Puebla quickly became “Mexico’s breadbasket,” supplying flour to Mexico City and beyond.

From Spanish elite to colonial staple

In the beginning, it was only the “upper crust” of society, in this case, the Spaniards, toasting the bun’s arrival. Reports referencing historical documents from 1559 show a viceregal decree forcing reluctant farmers to expand wheat production by requiring a portion of their taxes be paid in grain. Farming practices like this made locals more comfortable with wheat, and over the course of decades, they began incorporating bread into their daily diets.

By the late 1700s, bread was a big deal. A “gremio de panaderos” (bakers guild) was formally established and regulated by Viceroy Marqués de Croix in 1770, establishing a licensed loaf monopoly. The new regulations limited baking and selling bread to master bakers who had passed specific examinations. This framework imposed strict controls on weight, price, and most importantly, quality: selling reheated, spoiled, or underweight bread was strictly prohibited. Anyone caught doing so would be hit with a pan malo (bad bread) fine at best — guild expulsion at worst.

Yet it wasn’t just bakeries churning out loaves by day. Archaeologists have found bread ovens in convents dating back to the 16th century, showing that bread served as both a daily staple for nuns and alms for the poor. Early recipes, notably those for buñuelos from Sor Juana Inés de la Cruz’s Convent of San Jerónimo, have been discovered in convents from Mexico City to Querétaro.

The Industrial Revolution: From Stone Mills to Bimbo

During the late 19th century, Mexico’s bread industry underwent a technological revolution. Roller mills, grinding systems, and early mechanical mixers replaced traditional stone-and-hand methods. Larger flour mills could now produce significantly more dough. Mexico City’s Porfiriato saw huge waves of European immigration and urban investment, and Basque entrepreneurs opened bakeries, including La Vasconia, the city’s oldest, combining traditional handwork with modern methods.

This same era saw pan dulce explode in popularity. Sweet breads had started taking shape in convents, likely influenced by pre-Hispanic cakes made of corn and honey, but they really took off when French baking techniques met Mexican flavors in the late 19th century, resulting in pastry varieties like cuernitos, conchas, and orejas.

Soon, businesses in Mexico City started producing bread on a quasi-industrial scale. With the founding of Bimbo in the 1940s came fully industrial production lines with American-style tunnel ovens, and the transition to mass-produced, standardized packaged bread was complete. Traditional panaderías stuck around though, and even today they occupy the artisanal side of a dual-sector industry.

Bread vs. tortilla: Who wins in Mexico?

Without a doubt, corn still reigns as the most consumed grain in Mexico, and in the bread vs. tortilla battle, the tortilla wins by a landslide. Industry reports citing CANAINPA put bread consumption around 35–36 kg per person per year, where about 80% consists of white bread and around 20% is pan dulce. At 56–75 kg per person per year, tortilla consumption more than doubles bread intake, and can be even higher in rural areas.

A regional twist can be found in northern Mexican states like Sonora, Chihuahua, and Baja California, where wheat tortillas have all but replaced corn tortillas. Agricultural conditions in Mexico’s northern borderlands favor large-scale wheat cultivation, and the flour tortilla’s elastic texture makes it ideal for burritos and sobaqueras. If centuries of history teach us anything, it’s that outsider techniques and perspectives are often exactly what’s kneaded – while still suiting local palettes.  

In a land where wheat and corn coexist peacefully, one can only hope British and Mexican bakers can too — after all, there’s plenty of dough to go around.

Bethany Platanella is a travel planner and lifestyle writer based in Mexico City. She lives for the dopamine hit that comes directly after booking a plane ticket, exploring local markets, practicing yoga and munching on fresh tortillas. Sign up to receive her Sunday Love Letters to your inbox, peruse her blog or follow her on Instagram.

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If you live in a bi-cultural home, or have Mexican extended family and friends, you’ll have no choice: if they invite you over for dinner, recalentado will be a part of your life for quite a time this January.

Between the rush and the pending tasks that the end-of-year festivities left behind, it seems that this Mexican tradition is a great way to deal with the start of a new year. There are, however, some security and nutritional measures to keep in mind. Here’s what to know.

What on Earth is recalentado, anyway?

We, Mexicans, have serious attachment issues with our food. Especially the leftovers. That’s why the recalentado season lasts so long. It’s even longer than the dreaded Guadalupe-Reyes, the horrible tradition of getting drunk every day from Dec. 12, the Day of Our Lady of Guadalupe, to Jan. 6, the Day of the Three Wise Men (Día de Reyes). Believe it or not, Mexicans eat Christmas leftovers even past the January festivities.

Although the fridge is stuffed with recalentado Tupperware — and it often is kind of stinky by now — Mexican families find it impossible to simply throw everything away. Abuelas and aunties still find extraordinary excuses to prepare turkey tortas with a romeritos topping. Is this safe to consume?

Holiday leftover protocols

In an interview with Mexico News Daily, nutritionist Ana Teresa Copca explained, “Leftovers can be enjoyed safely for approximately 3 to 4 days after preparation.” Any dish should be safe to consume if refrigerated after cooling, “as long as the food has been stored properly,” she added. To securely store food after serving, she suggests a simple protocol:

Do not leave the food at room temperature beyond 2 hours after serving, as this “prevents bacteria from multiplying.”

Store in airtight containers and divide into small portions.

When reheating food, make sure it is piping hot, not just lukewarm.

If a strange odor, color or texture appears, do not consume it.

Although she acknowledges the cultural value recalentado has during the holidays in Mexico as a way to “prolong that festive atmosphere at home a little longer,” the nutritional aspect of proper eating should always be taken into account. Copca, however, is not an advocate of categorizing “foods as ‘healthy’ or ‘unhealthy.’” Consumers should “focus on the nutritional value of each dish.” If your recalentado was homemade “with fresh, balanced ingredients,” she said, “its nutritional value isn’t lost simply by reheating them.” In some cases, science shows “that some foods develop a better flavor the next day.”

Do we really need to get rid of the Christmas leftovers?

Beyond the holidays, Copca considers recalentado to be “a very useful practice in everyday life,” as it contributes to proper meal planning throughout the year. In countries like Mexico, in which food has a fundamental cultural and sentimental value, these practices foster “togetherness, family history and even nostalgia,” she noted.

​​So, although kids — and basically anyone — can get tired of eating exactly the same thing throughout the holidays, it seems it’s not a bad idea at all! Amidst the hustle and bustle of the holidays (and the lethargy that follows), the practice of reheating food could bring us some calm this post-holiday season. Mainly because you don’t have to worry about preparing something to eat or thinking about ordering anything: the food is already ready to be reheated — if we observe the safety measures, of course.

In addition to the safety recommendations, which we can never stop emphasizing, the specialist suggests avoiding guilt during this time of the year, as seasonal dishes are “also part of our culture and a way to connect with others.” 

Not only that. Being mindful about what we eat is also a way to connect with our own bodies, “their cravings and satiety.” In her own clinical experience, “food is more than just nutrients: It’s memory, tradition, love and presence.” 

So — just how long will the recalentado last? Until the plastic containers in the fridge are empty, according to honorable Mexican tradition.

Andrea Fischer contributes to the features desk at Mexico News Daily. She has edited and written for National Geographic en Español and Muy Interesante México, and continues to be an advocate for anything that screams science. Or yoga. Or both.

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However, it is now seldom found in Mexican households because the cactus known as “biznaga barril de acitrón” (Ferocactus histrix), which provides the ingredient for acitrón, has been overexploited and is at risk of extinction. 

Mainly found in the Bajío and northern border states, the barrel cactus is on the verge of extinction in the wild. Due to its scarcity, it was listed in 2005 as a protected species under NOM-059.

“Mexico is the center of origin for the cactus family and also the country with the greatest diversity,” said María del Rocío Azcárraga Rosette, head of the Botany Laboratory at the Faculty of Higher Studies (FES) Cuautitlán of the National Autonomous University of Mexico (UNAM). Unfortunately, she added, because certain species are highly valued by collectors, they are removed from their habitats, leaving only juvenile populations that are incapable of regenerating. 

Azcárraga explained that the barrel cactus cannot grow or reproduce at the rate demanded by the market, nor can it withstand constant harvesting. This means that to obtain acitrón, plants that take years or centuries to grow are destroyed, which reduces their populations and damages arid and semi-arid ecosystems. 

“The fruit is sold for 10 pesos at market because it is collected in the field, but behind that is a cactus that takes centuries to regenerate,” she said. 

The situation changed in 2015 when Azcárraga began to develop a technique to accelerate the germination of the cacti. Today, the botanical garden at the FES Cuautitlán has a bank of more than 1,500 specimens of the barrel cactus, some of which are already eight years old. To integrate them into the wild, scientists need to let them grow until they reach 20 centimeters — which will take nearly another decade — and their spines are much more developed to allow them to defend themselves from predators. 

Azcárraga has said that in addition to being accessible and economical, her technique can be replicated to save other endangered species.

@elagroanalista 😱 El ACITRÓN está PROHIBIDO… ¿Sabes por qué? 🎂🌵 ¿Qué está pasando con la ROSCA DE REYES? #agricultura #alimentos #ciencia ♬ sonido original – El Agroanalista

“It is our duty as scientists to seek useful and accessible alternatives that the community can easily replicate,” he stated.

Thanks to Azcárraga’s work, the barrel cacti could be reintegrated into nature in a few years and eventually return sustainably to Mexican households. In the meantime, authorities and scientists have urged people to refrain from buying Roscas de Reyes that include acitrón — whose sale is prohibited by law in Mexico — and recommend alternatives like fruit paste (ate) and crystallized fruits like pineapple and cherries.

With reports from UNAM Global

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And this holiday season, I also fell in love with Atole de Tamarindo! The traditional seasonal atole with tamarind is a match made in heaven on a cool night. Join me for a trio of recipes using these delicious local fruits.

Passionfruit 

I love that passionfruit water is abundant this time of year. I can’t help myself; grabbing a bottle from the juice guys in the street while walking around just makes my day. Plus, it’s very easy to make. About 20 minutes, 3 ingredients, and 2 easy steps, and you have an amazing, refreshing drink at home. 

Agua fresca de Maracuyá

Ingredients:

• 5 passionfruit (add more if you like)
• 4 cups water
• 2 tablespoons sugar

Instructions:

1. Cut four of the passionfruit in half and scoop fruit into a bowl. Keep the last passionfruit for topping the drinks. Add a cup of water and two tablespoons of sugar to a blender and blend for 30 seconds. 
2. Add the passionfruit and pulse two to three times then strain the mixture into a pitcher. Add the remaining three cups of water and stir well. Pour into glasses and top with the remaining passionfruit. 

Tip — line the rim of the glasses with tajín, it’s delicious! Or, for an alcoholic version, passionfruit is amazing in margaritas as well. 

Guava

Nutrient-packed and incredibly high in vitamin C (up to four times that of an orange), guavas have been a part of Mexican cuisine since approximately 200 B.C. I always snag a bag of guavas and make jam so I can enjoy it for weeks. Not only is it delicious, but at this time of year, our bodies could use a boost. If you’re a jam maker like me, consider adding a squeeze of lime and some chia seeds, but that’s just a matter of personal taste. 

Traditional guava jam

Ingredients:

• 1 pound of guavas
• 4 cups of water
• 1 ½ cup sugar

Pectin, which helps thicken the jam, is not needed as guavas already contain it.

 Instructions:

1. In a medium-sized saucepan, cover the guavas with the four cups of water and cook for 15 minutes until soft. Let cool until they can be handled, then cut in half and scoop out the seeds carefully, leaving as much flesh as possible.
2. Place the guavas, sugar, and one cup of the cooking water into a blender. Blend until smooth then return to the saucepan and simmer over low heat, stirring occasionally for about half an hour. 
3. Jam is cooked when it has thickened enough that you can see the bottom of the pan while stirring. Pour hot jam into your jar, or jars, then let cool. It will last up to a month in the fridge. Properly sterilised canning jars will last up to a year in a cool pantry. 

Tamarind

This holiday season, I fell in love with atole de tamarindo. The delicious traditional warm atole with tamarind added is a sweet, tangy delight. The older the tamarind, the sweeter it is, so if yours tastes a little tart, add a little more sugar because it just means the tamarind pods were younger. 

Atole de tamarindo

Allow half an hour soaking time for the tamarind pods. I promise it’s worth it!

Ingredients:

• 4 oz, (114 grams) tamarind without the shell
• ¾ cup sugar
• 4 ¾ cups water
• 6 tablespoons masa harina
• An additional 1¼  cup of warm water for soaking the tamarind

Instructions:

1. Peel the tamarind and soak it in the warm water for half an hour. Then press the pods between your fingers to get the seeds out and rub to form a paste. 
2. In a medium saucepan, add the 4 cups of water and sugar plus the tamarind paste and place over medium heat. Bring to a boil.
3. While that’s heating, add the remaining ¾ cup of water with the masa harina to form a paste. Add it gently to the boiling tamarind mix. Simmer for about eight minutes, stirring occasionally. Serve warm. 

Mexico Correspondent for International Living, Bel is an experienced writer, author, photographer and videographer with 500+ articles published both in print and across digital platforms. Living in the Mexican Caribbean for over 7 years now, she’s in love with Mexico and has no plans to go anywhere anytime soon.

The post What to cook this January appeared first on Mexico News Daily

How many months of good luck do you want in the new year? Try to eat that many before the bell is finished tolling. The scene looks like a surrealist painting where time and fruit collide.

The New Year’s Eve grapes ritual started in Spain, some time in the early 20th century. Legend has it that a clever bunch of vineyard owners found themselves drowning in surplus grapes. Instead of composting or wine-making, they turned to marketing: eat a grape for each stroke of the clock on New Year’s Eve, they proclaimed, and you’ll ensure good fortune for the twelve months to come. The idea caught fire faster than a dried-out Christmas tree.

When the custom crossed the Atlantic, it nestled into the Mexican spirit like carne asada fits into a taco. After all, Mexico is a place where traditions speak louder than words, where the past and present weave together. The twelve grapes became more than a custom— they turned into a hope, a wish, a small act of defiance against the uncertainties of life.

At 11:59, everyone’s ready, grapes in hand. The first bell rings out, and the mouths start moving, swallowing the months like they’re good luck charms for the soul. January goes down easy. March? A little sour. August sticks in someone’s throat, maybe predicting a heat wave or heartbreak. Loud coughing is heard on the October grape: we might have a comrade down. But by the twelfth stroke, the deed is done. When the new year arrives, shiny and full of question marks, the people of Mexico, Spain or anyone who is inclined to take on this vineyard challenge, welcome it with sticky fingers and hopeful hearts.

12-grape martini: A sophisticated celebration

Ingredients

• 12 green grapes
• 2 oz vodka
• 1 oz elderflower liqueur
• 1 oz Lillet Blanc
• ½ oz freshly squeezed lemon juice
• Ice cubes
• Toothpicks for garnish

Instructions

1. Thread 12 green grapes onto a cocktail skewer or toothpicks in groups of three or four, depending on the size. 
2. In a cocktail shaker, combine vodka, elderflower liqueur, Lillet Blanc and lemon juice. Fill the shaker with ice.
3. Shake vigorously for about 15-20 seconds to ensure everything is well chilled and combined.
4. Double strain the mixture into a chilled martini glass to achieve a smooth texture.
5. Place the skewered grapes over the rim of the glass or let them rest elegantly on the side as an edible decoration. For an extra aromatic touch, lightly express the oil from a lemon peel over the drink before garnishing. 

This cocktail works because it’s absurd, elegant and just the right amount of superstitious — like the New Year itself. You’ve got twelve grapes sitting smugly on the toothpicks, a nod to tradition, scarf them down with the 12 strokes of midnight, and enjoy your libation. 

Vodka and Lillet? Pure optimism in liquid form. Elderflower liqueur adds a whisper of floral je ne sais quoi: “What is elderflower? And why is it so good?” Lemon juice brings balance, reminding you that life is equal parts bitter and sweet. Sip slowly, toast the chaos and hope the 12 grapes do their job. Happy New Year! 

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean. His recipes can also be found on YouTube.

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Like the world’s smallest passionfruit, which is less than the size of my thumbnail. Or, the world’s smallest cucumbers, which are about half the length of my pinkie finger, are crunchy and delicious. Now I pickle them when I find a big patch. Or pop them in my morning smoothie after a walk when I only find a handful. 

Speaking of pickling, I also stumbled across the world’s smallest bitter melon, which is also quite tasty pickled. Or sliced in stir-fries. 

Now, can you see why I’m obsessed with these delightful tiny treasures? No? Then let me show you how adorable they are, and I’m sure you’ll get it. 

My favorite, the world’s smallest passionfruit

Don’t laugh, but I actually squealed in delight when I found these walking back from swimming one morning. Causing other walkers to giggle and stop to see what all the fuss was about. Soon, there was a small gathering admiring these tiny treasures sprouting from the sidewalk!

It’s the world’s smallest passionflower — Passiflora pallida. With adorable flowers the size of my thumbnail, it’s not just me who loves them. They’ve caused squeals of delight worldwide. They are now adored by nature lovers in the U.S., France, England, Australia, Greece, Italy, Germany, plus Singapore and Japan, after I posted them in a Botanical Art School I’m a member of. Everyone agrees, these are the most adorable edible treasures I’ve found so far. 

Funnily enough, they didn’t really taste like anything. I’ve eaten a few now, and they are so small I couldn’t get a decent mouthful to tell if they are sweet, sour, bland or delicious! But don’t worry! I’ve found several other wild passionfruit here that are slightly larger and they are delicious. 

So, do you want to know which tiny treasure is the most delicious? 

World’s smallest cucumber, or mouse melon if you prefer

This delicious delight is not only cute to look at, but has some pretty cute common names, too. My favorite’s being melonette and mouse melon. Can’t you just see a little mouse holding one and happily munching away? I can, and it’s delightful. 

Usually called the creeping cucumber or Guadalupe cucumber, you guessed it, it’s native to Mexico. It has been enjoyed since Pre-Columbian times. Both as a food and in traditional medicine, but I usually pop it in my morning smoothie. 

What does it taste like? Well, exactly like one of its larger store-bought cucumber cousins. Crisp, refreshing and cucumbery. 

Sometimes they don’t even make it home! Happily eaten on walks if I only find a few, and when I find a lot, I make mini pickles — I especially love them with some cheese, they make a great snack! 

Note: only eat the light green ones. Dark-skinned ones will give you an upset tummy or the squirts, and no one wants that!

But they aren’t the only tiny edible treasure I pickle. Want to know my favorite? 

World’s smallest bitter melon

This delightful knobbly little fruit is my favorite for pickling. That sweet, sour, tangy flavor makes my taste buds sing. But then again, I’ve eaten bitter melon for years. In the markets throughout Asia and back home in northern Australia, you’ll find them readily available, so they aren’t new to me. Whereas my American friend said, “What the hell is that?” when I stopped to pick some.

We were walking and I suddenly stopped. My heart almost skipped a beat passing a fence. This tiny thing that looked like a bitter melon was at eye level. Have you ever had those thoughts, “was that a …?” when you see something somewhere you didn’t expect to?

I did. Thinking to myself, “Was that a baby bitter melon?” I stopped, turned around and went back. Seeing the lovely flowers, whose cheery sunflower yellow always delights me, yes, it was. A small wild version of the large 20-30 centimeter bitter melons I used to get at the market.

What a wonderful discovery! But to be sure, I picked a few and took them home to identify them before going back to collect more.

Lastly, words of advice for wild foods

As all foragers and fans of wild food know, always double-check and identify things before you eat them. I thought this was common sense, but then I met a woman who just picks, eats, and thinks everything will be fine. I do NOT recommend this. 

Always identify a plant first before consuming, ideally through a trusted and expert site like PlantNet. It’s free, and there’s a great app if you want to identify things while wandering the wilds. It’s the one I use, and it hasn’t let me down yet.

So, if you’re like me and want to head out to explore the natural world around you, get PlantNet. Then enjoy finding fun edible tiny treasures, and happy foraging! 

I hope to see you out and about exploring Mexico’s biodiversity as well. Because it’s amazing what you’ll find when you take a moment to look. And a lot of times, it’s delicious!

Mexico Correspondent for International Living, Bel is an experienced writer, author, photographer and videographer with 500+ articles published both in print and across digital platforms. Living in the Mexican Caribbean for over 7 years now, she’s in love with Mexico and has no plans to go anywhere anytime soon.

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Why eating hot sauce honors Mexico’s gods

If you come to Mexico and skip the spicy salsa, you’re missing the point. In one of the most-read articles of 2025, Andrea explains how chile has been sacred since Mesoamerican times, why capsaicin tricks your brain into thinking your tongue is on fire, and how to handle that first incendiary bite. From molcajete-made sauces to Michelin-star tacos, it’s a playful invitation to taste Mexico’s true heat — one cautious drop at a time.

Why eating spicy salsa matters

Taste of Mexico: Jamaica

No, not the country, but Mexico’s agua fresca of choice, made from hibiscus flowers, chia seed, water and other ingredients. Writer María Meléndez traced the history of hibiscus and its domestication several thousand years into the past. No, it’s not native to Mexico. But from the moment it arrived at Acapulco, where it was brought via Manila galleon — part of a global trade route that connected Spain’s colonial powers from the 16th to 18th centuries — it was passionately welcomed into the country’s kitchens.

Taste of Mexico: Jamaica

How Mexico revolutionized world cuisine

Not only does Mexico have some of the world’s finest restaurants (just ask Michelin Guide), and a cuisine that has been declared an Intangible Cultural Heritage of Humanity by UNESCO, it also has some unique native ingredients that, through the centuries, have utterly transformed world cuisine. Did you know, for example, that there were no tomato sauces in Italian cuisine until the country sourced tomatoes from Mexico?

How Mexico revolutionized world cuisine

Mexico’s first-ever carbon-neutral coffee farm

Thirty years after vowing never to be a coffee farmer, Julia Ortega now runs Mexico’s first carbon-neutral coffee farm in Puebla’s misty highlands. This profile follows her from reluctant heir to innovative producer, turning “waste” into soap, flour and liqueur while exporting organic specialty beans worldwide. Meet the woman whose stubbornness, science-driven husband and broken machinery helped transform a small family plot into a model of sustainable agriculture.

Julia Ortega: The woman behind Mexico’s first carbon-neutral coffee farm

The seed that went into space

From ancient altars to outer space, amaranth has always punched above its tiny weight. This story traces Mexico’s beloved alegría bars back to an 8,000-year-old superseed packed with more protein than wheat or rice, natural omega fats, and a full suite of vitamins. Learn how this drought‑resistant, gluten-free pseudo-grain went from Puebla’s fields to NASA-approved astronaut food — and why it may be the future of sustainable nutrition.

From Mexico to the world: amaranth, the tiny seed that traveled to space

Tacos al Japonés

In Kyoto’s backstreets, Mexico News Daily’s María Ruíz stumbles on the last thing she expects: some of the best carnitas tacos she’s ever had, made by a Japanese chef named Keita. This charming tale follows his obsession born in Baja, years perfecting tortillas, and a tiny taquería where locals eat tacos with chopsticks. Come for the culture clash, stay for the unlikely friendship forged over salsa and hiragana.

Memoirs of a Kyoto Taquería: My Japanese carnitas adventure

Check out the rest of our amazing food coverage here!

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Even though we had to get up super early — around 4 a.m. — to avoid the crowds, I remember looking forward to it. Especially because my father always bought gorditas de nata and other seasonal treats for us after Mass.

In honor of that warm childhood memory, here’s our digest of the best Mexican treats to enjoy this holiday season. Although no one can resist a crunchy churro with a nice cup of hot chocolate, these Christmas treats will also make your guests sparkle with joy. Try them all this year!

Buñuelos

Buñuelos are the kind of Mexican Christmas treats that feel like home during the holiday season. Sprinkled with sugar and with an unmissable aroma of cinnamon, you can enjoy these crunchy wonders with honey and a tall glass of milk. Grandmothers and aunties usually give these to children before the gift-giving moment on Christmas Day, just after everybody stops singing the classic posada songs.

Although originally from Egypt and Morocco, as documented by the Ministry of Agriculture and Rural Development, this crispy dessert migrated with the Spaniards to colonial Mexico. Today, no Mexican can fathom Christmas without a pile of enormous buñuelos waiting for them at the dinner table. I usually savor the moment with the dear memory of my grandma’s smile.

Borrachitos

Borrachitos, translated as “little drunks,” inherited their name from the touch of liquor with which they’re traditionally prepared in the central state of Puebla. These soft, creamy candies are famous nationwide for their various flavors, ranging from strawberry, pineapple, lime and even rompope.

As is the case with most of Mexico’s traditional candy, these Christmas treats date back to the colonial era, when European flavors encountered ancient Mesoamerican cuisine. Borrachitos were created in convents, where nuns tended to experiment with everything they had at hand. 

Today, you can find them practically anywhere in the Bajío region, so treat your holiday guests with this fine Mexican delicacy. And, yes, children eat them too.

Jamoncillo

Despite what the name suggests, no, jamoncillo has nothing to do with ham. Or meat, whatsoever, in fact. This delicious Mexican sweet with a creamy, smooth texture is associated with the cobblestone streets of San Miguel de Allende and Morelia. An iconic sweet that’s widespread throughout the Bajío region, this delicacy is made from cow’s or goat’s milk — and lots and lots of sugar.

Don’t miss your chance to have jamoncillos this Christmas with café de olla or rice atole, the perfect pairing to counteract their intense sweet flavor.

Gorditas de nata

Gorditas de nata can be found for sale in the atrium of almost any church in Mexico, especially during the Christmas season. Traditionally made with wheat or corn flour, these seasonal treats come in all varieties, both sweet and savory. While savory gorditas are eaten year-round, sweet gorditas are more common during the December festivities, especially gorditas filled with nata.

As a child, I remember that gorditas seemed too dry to eat on their own, so I always ordered champurrado — chocolate-flavored atole — or hot chocolate to go with them. Either made the perfect pairing due to the treat’s subtle tinge of cinnamon.

Christmas apple salad

Although this Mexican holiday adaptation of Waldorf salad originated in New York, Mexicans cannot conceive of Christmas dinner without our ensalada de manzana. 

The original Waldorf salad recipe includes nuts and celery, but Mexicans added raisins, cherries, peach, pineapple or melon and replaced the mayonnaise with sweetened condensed milk. Just delicious!

Besides being incredibly easy to prepare, this holiday dish works well as both an appetizer and dessert in Christmas dinners. It’s that versatile — and everyone loves it.

Andrea Fischer contributes to the features desk at Mexico News Daily. She has edited and written for National Geographic en Español and Muy Interesante México, and continues to be an advocate for anything that screams science. Or yoga. Or both.

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While the rise from a national brand to Cholula’s global presence today may seem an overnight success, it was actually 100 years in the making, involving family cooks, tequila titans, baseball stars and an advertising strategy that would eventually conquer palates from Austin to Amsterdam. This is the story of how authentic Mexican flavor, wrapped in sustainable beechwood and backed by brilliant marketing, built a global hot sauce empire that proves good taste knows no borders.

The legend behind the label

According to the Cholula lore, Camilla Harrison was working as a cook for the Cuervo family — as in Don José Antonio de Cuervo, the tequila titan. One day, the story goes, while experimenting in the kitchen, she came up with a locally infused version of sangrita, the red peppery sauce generally used as a complement to the agave spirit. 

Her mixture of citrus juices, piquín and árbol chili peppers, vinegar and spices captivated the Cuervo family’s taste buds, enough that the family bought the rights to Harrison’s creation, standardized her recipe and produced the sauce at factory scale to sell as a versatile table condiment. 

No documented evidence exists to confirm whether or not Señora Harrison received any financial compensation, though local lore speculates it’s her caricature on the label. It’s possible that by the time the sauce hit Mexican shelves in the mid-20th century, she was no longer alive — that is, if she ever existed at all. 

But the Cuervo family’s decision to name their sauce not after their city but an ancient one would prove to be marketing genius.

Sacred geography, secret recipe

The choice to name the sauce “Cholula” rather than “Chapala” wasn’t accidental. Mexico’s 2,500-year-old city of Cholula lies at the base of Popocatépetl volcano, the longest-inhabited city in North America and home to the largest pyramid in the world by volume. 

The city today is known for churches, sopa Cholulteca and this little bottle of hot sauce that actually comes from Jalisco. How did that happen? 

From a brand psychology perspective, naming your sauce “Cholula” taps into an ancient Mexican archaeological and cultural powerhouse. This distinction far surpasses the usual playfulness of bottled sauce brands, the name signaling history, continuity and something more serious than your average hot sauce. This broader implied link between regional cuisine and deep-rooted traditions aligns well with the consumer search for “authentic” Mexican flavors in global markets. 

In other words, Cholula’s symbolic geography gives this tiny bottle of hot — and not overly so — sauce instant credibility in a crowded marketplace.

Riding a Mexican-food wave 

In the 1970s, the West witnessed a surge of interest in Mexican cuisine, notably after British-born food writer Diana Kennedy published the cookbook “The Cuisines of Mexico” in 1972 in the U.S.

The book has been largely credited with changing how the English-speaking world viewed Mexican food. Tex-Mex chefs like Stephan Pyles and Robert Del Grande became household names in the ’80s, defining the flavorful cuisine as a trendy alternative to an otherwise bland American diet. To top it off, the number of Mexican immigrants to the U.S. more than tripled between 1970 and 1990, according to Pew Research. 

This perfect storm of factors caught the eye of the Cuervo company, which saw a clear path to commercial success. 

When Cholula Hot Sauce launched in Austin, Texas in 1989, it quickly spread throughout the U.S. via supermarket chains. Twenty years later, Cholula would emerge as one of the country’s leading hot sauce brands; by 2020, its annual retail sales reached approximately US $96 million. This success is owed, in part, to McCormick & Company’s acquisition of Cholula Hot Sauce in the same year.

From baseball diamonds to pizza boxes

Cholula’s marketing genius lay in understanding American culture beyond just taste buds. The company seized upon baseball as a promotional tool, running a prominent “Order of Cholula” campaign with New York Mets pitcher Noah Syndergaard around 2017, in which he discussed using the sauce as part of his routine. 

Significant investment in baseball sponsorships also included a multiteam ‘Cholula Flamethrower’ MLB program that combined in‑stadium and on‑air exposure, placing the sauce at concession stands. The widespread presence throughout “America’s favorite pastime” led to the creation of the Cholula Porch space at the Texas Rangers’ Globe Life Park in Arlington. 

A Cholula marketing campaign in the late aughts centered around then New York Mets star pitcher Noah Syndergaard marketed Cholula to American millennials as a passionate lifestyle choice and raised the hot sauce’s visibility in the U.S.

These sports partnerships helped move Cholula from a niche Mexican‑restaurant condiment into a broader part of American food and fan culture — although not without some friendly competition from a brand from the U.S. South.

David vs. Goliath: Taking on Tabasco

The Cholula and Tabasco brands compete for the same condiment real estate — on diner counters, in stadium condiment offerings, on brunch tables and in supermarket aisles — but they occupy distinct spaces in terms of origin, flavor and brand personality. 

Cholula is marketed by McCormick as a Mexican hot sauce with medium heat and a rounded, food-first flavor profile meant to “go on everything,” supported by strong placement in North American restaurants and grocery chains.

Tabasco, produced by the McIlhenny Company on Avery Island, Louisiana, is framed as a foundational American brand, known for its sharp, vinegar-forward, fermented chili taste and its longtime use in hospitality, airlines and home kitchens worldwide. 

Both use hot peppers as their base, but the fundamental difference lies in flavor philosophy: Tabasco ages mashed peppers and salt in white oak barrels, then blends them with vinegar, which dominates the taste. Cholula’s approach prioritizes the peppers themselves, so you instead taste the piquín and árbol peppers, not the vinegar or the wood. 

McCormick explicitly positions Cholula as a premium brand that can compete in the same spaces where Tabasco traditionally dominated, offering different flavor experiences but solving the same basic consumer need: a trusted, everyday hot sauce that enhances rather than overwhelms food.

A global phenomenon

Today, Cholula has official distributors across Europe, with dedicated sales managers within United Kingdom and German distribution networks. Major British retailers like Tesco stock it alongside traditional favorites. British consumers specifically seek it out as an alternative to vinegar-heavy sauces, wanting “developed and well-rounded pepper flavor without a searing hot punch” — a perfect example of why Cholula succeeded where other hot sauces couldn’t. 

Market research now lists Cholula among the major players in the European hot sauce market, with the U.K., Germany, France and the Netherlands emerging as leading consumers. The scramble for hot sauces in Europe highlights a broader cultural shift, as demand for Mexican cuisine and spicier condiments moves these flavors from niche products into everyday pantry staples. 

The Cholula Effect has spread beyond the plate, showing how genuine cultural products can transcend borders and make the world a more flavorful place, one wooden cap at a time.

Bethany Platanella is a travel planner and lifestyle writer based in Mexico City. She lives for the dopamine hit that comes directly after booking a plane ticket, exploring local markets, practicing yoga and munching on fresh tortillas. Sign up to receive her Sunday Love Letters to your inbox, peruse her blog or follow her on Instagram.

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