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

Merida Fest 2026

Merida Fest is huge, celebrating the founding of Merida! Two weeks of fun activities for the whole family. It takes place throughout Merida city. In parks, along the street like Paseo Montejo, in the Cultural Center, and the Municipal Palace, so be sure to check the program. There’s musical groups, folkloric groups, International artists, concerts spread out in 39 venues, with more than 165 shows and 600 artists of dance, literature, visual arts, theater, and music.

Date: January 5-18

Location: Merida

Cost: Free, though some events may charge. See the full program here.

Tai Chi in the park

I’m tempted to catch the ferry across to Playa del Carmen for this. Tai Chi is a wonderful way to relax, move your body, and revitalize your mind. Healthful for every age, body type, and fitness level, enjoy the almost meditation experience, breathing, and gentle movement for your body in a natural setting. 

Date: 7 January, 9 a.m.

Location: Parque La Ceiba, Playa del Carmen

Cost: Free

Out of the Blue Music Festival

Out of the Blue attracts hundreds of music lovers who come back year after year. So much so, they offer discounts for returning visitors. More than just music, this festival is full of amazing food, pool parties, fun in the sun, water activities. There’s even a cooking class! Friendships are formed and great music serenades you al day and night.  

Date: 8-11 January

Location: Riviera Cancun, Cancun

Cost: Depending on package

Fire – K’AAK Vitality Ritual

Whether you choose the singles massage using traditional Mexican wellness practices. Or the couples massage experience with a reconnecting love ceremony, I love that they are using traditional methods handed down from generation to generation. With herbs to help heal your body in an oceanside treatment deck, so you can relax to the sound of the waves. Choose your 90-minute or 120-minute option when booking. 

Date: 8 January

Location: AZULIK Tulum

Cost: 333 pesos for singles, 889 pesos for couples

Clay Rebirth Ritual

If you’re like me and would prefer smaller, private healing ceremonies (up to 6 people), then this one is for you. Start your new year with a healing ritual of clay, sound and dance. Inspired by the turtle, guardian of the Maya, it helps shed what no longer serves, cleanse both body and spirit, reconnect with the earth and be reborn. 

Date: 10 January

Location: Tulum 

Cost: 5,000 pesos

Annual shoe giveaway

Here’s something different, and a fun event to volunteer at. Isla Mujeres has an annual shoe giveaway, supplying shoes to over 600 children. If you’d like to join in and feel your heart swell surrounded by little smiling faces, then head to Isla Mujeres for a day trip or stay a night or two and enjoy the island. 

Date: 10 January, 12 p.m.

Location: Isla Mujeres

Cost: Free

Movies in the park

Is there anything better than free movies in the park? I love to pack a picnic and sit under the stars watching movies. Especially in the Riviera Maya with their mild nights and clear skies. So come join us, relax and don’t forget your blanket and picnic basket! 

Date: 14 January

Location: Parque La Ceiba, Playa del Carmen

Cost: Free

Candlelight tribute to José José

If I weren’t traveling, I’d have front row seats to this one. Imagine the magic of musicians surrounded by a sea of candles. Add in the romance of the violin and cellos, and I’m in music lovers’ heaven. Just give me a glass of wine (or two), and this is my perfect night. Be sure to get there early to get the best seats, as it’s first come, first served. 

Wheelchair access is only available to the ground floor. The venue has its own parking lot for an additional fee.

Date: 16 January, 9 p.m.

Location: Stoa Auditorium, Cancun

Cost: From 350 pesos

Quebecean Blues and Rock

Calling all Canadians and blues lovers. Quebec is coming to Playa del Carmen for a night of chill blues under the Caribbean stars. Join Hugo Lapointe, Carl Tremblay, and Ritchy Lemay for an authentic, vibrant show under the stars which boasts 100% Quebec vibes. 

Date: 20 January, 8 p.m.- 11 p.m.

Location: Hotel Boutique Caché Rooftop – Playa del Carmen

Cost: 500 pesos

Hip Hop boat party

For an epic Cancun memory, join Rock Star Crawls for their party boat, voted #1 for eight years running. A day of top DJs, sweet Hip Hop and R&B beats, dancing, swimming, snorkelling, water activities, an open bar, and snacks, all while cruising through the Mexican Caribbean. There’s even a champagne shower!  You’ll receive fun photos of the day too. 

Date: 27 January, 12-3 p.m.

Location: Caribbean Carnival, Cancun.

Cost: US $102

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’s on in the Riviera Maya in January appeared first on Mexico News Daily

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.

The post The wild world of Mexico’s tiniest edible treasures appeared first on Mexico News Daily

I asked three of my Mexican friends, “What is Christmas to you, in food?” The answers came thick and fast, with everyone sharing their favorites. No matter where in Mexico they came from, a few recipes were universally recognized, such as ponche. So, this month, I’m including my friends’ traditional favorites. 

Romeritos Navideños

Very popular in central Mexico, this is my friend Sof’s favorite. It has been around since the arrival of the Spanish in Mexico, and is still a favorite of many a Mexican family today. Originally known as revoltijo (jumble), it’s a delicious, hearty stew everyone will love. It may seem like a lot of work, but it is worth it.

This recipe is made in three parts, but it is well worth the effort. 

Ingredients:

Romeritos and mole sauce

• 3 cups of washed and dried romeritos (seepweed)
• 2 cups of baby potatoes, cooked, peeled and halved
• 1 ½ cups of cooked nopales, diced
• ⅔ cup of sun-dried shrimp (camarón seco)
• 1 cup mole poblano sauce (homemade or store-bought)
• ⅔ chicken broth to prepare the mole sauce
• 1 tablespoon of salt

Tortitas

• 4 large eggs
• ⅔ cup dried shrimp powder (camarón en polvo or camarón molido)
• Oil for frying

Part 1 — making the romeritos and mole

1. Soak the dried shrimp in hot water for 20 minutes. While they soak, wash the romeritos and cover with water in a pot. Bring to a boil, then remove from the stovetop to prevent further cooking. Drain in a colander. 
2. Mix the mole and two cups of chicken broth in a large saucepan to form a paste. Cook on medium heat until the fat floats to the surface. Then reduce the heat and simmer until it’s a nice paste, not too runny, as the romeritos will release more liquid while cooking.

Part 2 – making the shrimp patties

1. Heat the oil over medium heat. While it’s heating, use an electric mixer to whip the egg whites into stiff peaks. Add in the egg yolks and gently mix. When mixed, add in the shrimp powder and fold through.
2. Place a large spoonful of the mixture into the hot oil to form the patties. Fry for a couple of minutes on each side until lightly golden, then place on a paper towel to drain. 

Part 3 – assembling the main dish

1. Drain the soaking shrimp. Remove skin, heads and tails, and add them to the pot with the mole. Add in the potatoes, nopales and romeritos, and mix. Simmer together for about 10 minutes to allow the flavors to combine. 
2. Serve on a plate with two to three shrimp patties on the side.

Bacalao (salted cod)

This exquisite blend of flavors is my friend Renata’s favorite. Her family makes it every year and has done so for generations. It’s better the next day, so you may want to make this one on Christmas Eve for serving on Christmas Day. Plus, the cod needs hours to soak, so it’s easier that way. Or if you want to make it on Christmas, you can soak the cod for eight hours overnight, making it nice and tender.

Ingredients:

• ¼ cup olive oil
• 1 ½ pounds (lbs) of salted cod
• 1 large onion, sliced
• 2 lbs of tomatoes
• 1 pound of small potatoes
• 4 cloves of garlic, minced
• 4 red peppers, roasted and cut into strips
• 1 cup parsley, chopped
• ¾ cup pitted olives
• 6 pickled guëro peppers (banana peppers) — jalapeños are fine if you can’t find guëros
• ⅓ cup raisins
• 2 tablespoons capers, rinsed
• 1 ½ teaspoons of dried Mexican oregano
• Salt and pepper to taste — remember the cod came salted, so taste the sauce before adding more salt. 

Soak and prepare the cod

1. Cover the cod in water and rinse three times. On the third rinse, the water should be clear. Leave it to soak in this water for six to eight hours. Once soaked, it will be tender. Drain and add to a pot, then cover in clean, cold water. Simmer over medium heat until tender, about seven minutes.
2. Drain and set aside. Keep some of the cooking liquid to add to the sauce later. 

Tomato sauce

• Roast the tomatoes on a hot griddle for about 10 minutes while the fish is cooling. Once the tomatoes are roasted, add them to a blender and process until smooth. Then pour through a sieve to remove excess seeds. 
• Once the fish is cool enough to handle, shred it finely.

Make the bacalao

• Heat the oil in a large pan over medium heat. Sauteé the onion until translucent, then add garlic and cook for a couple of more minutes. Pour in the tomato sauce and simmer for five to seven minutes to allow the flavors to infuse.
• Add the shredded cod, and once it’s simmering again, slowly add the olives, raisins and capers. Cook for a few minutes so that the flavors blend, then add the potatoes.
• Bring back up to simmering, then add the peppers, oregano and parsley, and season with salt and pepper to taste. Remember to taste the sauce first; it may not need any more salt. Simmer for 10–15 minutes until the sauce thickens. 
• Serve and enjoy! 

Mexican Apple Salad

Along with the delicious Christmas punch known as ponche, this is my friend Ana’s favorite. A heavenly mix of fruits and cream, it is an eagerly anticipated holiday delight. This recipe has been passed down from Renata’s abuela to her aunt, who shared it with me. Something I’m very grateful for! 

Ingredients:

• 8 yellow apples, cut into small cubes
• 1 can of pineapple in syrup, cut into small cubes
• 1 can of peaches in syrup, cut into small cubes
• Pecans, chopped (or your preferred nut)
• 500 milliliters heavy cream (crema para batir)
• Red cherries, sliced (optional)
• White/yellow raisins (optional)
• Peeled, seedless grapes (optional)

Make the salad

1. Combine apples, drained peaches and pineapple cubes (save the syrup of each) in a large bowl. Add the nuts.
2. Mix cream with two tablespoons of syrup from the canned fruits. Stir into the fruit mixture, along with any optional add-ins you’d like, adjusting the syrup for desired creaminess.
3. Chill for three to four hours before serving.

¡Feliz Navidad y Buen Provecho!

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 December appeared first on Mexico News Daily

So imagine my surprise when I was exploring the central highlands on a trip to Querétaro and Guanajuato and saw ceviche ice cream. 

Whaaaaat?!! My brain tried to picture it. Citrusy, seafoody, cilantro-y ice cream? Nope, couldn’t picture it. But the lady next to me at the ice cream stand tried it and said it was “maravilloso” (marvelous). So it got me thinking.

Hmmm … am I missing out? 

Along with other unique ice cream flavors like shrimp, michelada and mole, there were also the sweets like lavender, avocado, and angel’s kisses. 

I’d never heard of this before and was fascinated. Guanajuato surprised me with its delicious and unique gastronomical delights. I say unique because I’ve never seen or had some of these things before. Which, being a bit of a foodie, is saying something. 

I’m normally the first one with my hand up to try something new. And Guanajuato delighted not only my explorer’s heart, but my adventurous taste buds as well. So ceviche ice cream was just the start. 

Guanajuato’s delightful foodie surprises

Venturing out on my first morning in Guanajuato, I was delighted by another foodie surprise. Homemade blueberry cheesecake by a local family. Their smiling daughter was in a local park and asked if I’d like “the best vegan cheesecake ever.”

Now, I admit I was curious. And always up for something new,  I grabbed a slice. After all, one of my dearest friends is gluten intolerant, so I’m always on the lookout for something that may be amazing for her. 

@ferahumado.cheff

Helado de ceviche ? 😳💙 nuestros amigos de @Atrevido Helados nos acompaño a preparar un ceviche clásico norteño 🍨 #helado #ceviche #norte #blockcomida

♬ sonido original – Fernando Juárez

And it was. It was very tasty indeed. Especially since I’d never actually had a sugar-free, lactose-free, gluten-free dessert before. But standing in that park, we giggled at my reaction to a very tasty treat that ended up being my breakfast. 

She gave a big thumbs-up as we laughed when I told her this. I mean, if it’s gluten-free, lactose-free and sugar-free, it can’t be that bad, right? 

Not like the three little pigs. 

The little pigs

Not what you think. These little piggies, bollos preñaos, are adorable stuffed pastries. Shaped into cute little pig faces, it was love at first bite. Fantastic for my taste buds, bad for my waistline. They were my obsession the whole time I was in Guanajuato. 

My father almost dropped the phone one night when I said, “Dad, I’ve been eating the cutest little piggies.” See, I’ve been a vegetarian for over a decade, so I swear he was in shock and stopped breathing until I explained what they were. Sorry, Dad!

Stuffed with savory or sweet fillings, I was eating these delicious little pigs every day! My favorite savory was the mushroom. My favorite sweets were … well … umm … all of them! I’m embarrassed to say it, but if I had to choose, it would either be the zarzamora con queso (blackberry and cheese) or the até de membrillo con queso crema (quince paste with cream cheese). 

I know, I know: My waistline will never be the same, but in my defense, they were heaven. And rich. It is a very decadent thing, a blackberry cheese piggy. And quince paste with cream cheese is one of my all-time favorite things ever, so for my palate, they were irresistible. 

And at US $1 each, I couldn’t resist! 

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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Because, since I am a permanent resident of Mexico, I got in for free! On Sundays, it’s free for Mexicans and legal residents, so that was a delightful surprise. Another great perk of living here — and, I must say, weirdly validating. Like a giant hug of acceptance, it was a nice feeling to skip the line, just walk on through and start the climb.

Don’t worry. The walk isn’t that bad. Lovely scenery, a few little animal friends and a nice 20-minute stroll along a flat, then elevated paved carriageway.

Chapultepec Castle has a long, varied history dating back to the Mexica (Aztecs), whose structure there was destroyed by the Spanish. They later built the present palace as a home for the colonial viceroy. Later still, it became home to Mexico’s short-lived Emperor Maximilian I and his wife, Carlota, and then for presidents, including Porfirio Díaz.

It also housed a military academy. Mexico’s famed boy soliders, the Niños Heroes, died defending the castle. Today, the National History Museum is located there, and it features murals by some of Mexico’s artistic giants, including José Clemente Orozco and David Alfaro Siqueiros.

The walk up to the castle

Overhanging trees provide shade while red-bellied gray squirrels scurry about, their fluffy tails and cheerful chirps delighting me as much as the children rushing over to see them. 

Abundant ferns and moss covered the rock wall on one side while treetops filled the other, dropping away to reveal a great view of the city the higher you climb. Every fitness level can walk up, but there are benches on which you can sit and rest, if need be — or just enjoy the incredible view! 

If you get thirsty, a water fountain sits about halfway up the climb.

Touring the castle

It was nice to wander around inside the castle, appreciating Chapultepec’s stunning old coaches, exquisite chandeliers in each room, unique branching staircases and frescoed ceilings.

It was a surprisingly peaceful experience, despite the hundreds of tourists. Most people seemed to take it slow, appreciating Chapultepec’s stunning old coaches, exquisite chandeliers in each room, unique branching staircases and frescoed ceilings. In the upper level, I must have spent a good 10 minutes admiring the stained-glass wall that ran outside the bedrooms. What a breathtaking piece of architecture and intricate craftsmanship! 

The castle holds many beautiful rooms full of beautiful things. But my favorite was the rooftop maze garden. The immaculately manicured hedges full of azaleas in bloom were gorgeous, and there I made a friend: a little figeater beetle that buzzed down to land and rest on my chest for a while.

The ladies around me stepped away, sharing uneasy smiles or grimacing. But I liked my little beetle friend. A lovely shade of deep jade green, she flew off again once she rested to roll around in the azalea blossoms once more. Well, I assume she did because her face was covered in pollen and they were the largest flowers around. But there were lots of other fabulous flowers all around the castle.

My next adventure in the maze garden was chasing the most exquisite butterfly I’ve ever seen in the wild, a two-tailed swallowtail. She was stunning and, honestly, the highlight of my day. And surrounding a water feature in the gardens was a stunning array of gazanias. I’ve never seen its flowers in such vibrant colors. Walking back down, I discovered an edible nightshade — creeping false holly — which I found fascinating.

So be sure to take your time when walking up and back down from the castle. Although the castle is lovely — and is the main attraction — there is a whole world of beautiful flora and fauna surrounding it. 

Best of all, this castle inside a forest, inside a huge city, was free! What a lovely way to spend my Sunday exploring Mexico City.  

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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Apples and peaches, along with those fall vegetables — eggplant, green beans, corn, beets, and artichokes — are currently at their freshest. And don’t forget the humble spinach, my personal favorite and often overlooked. So, in honor of the true arrival of the fall season and the impending holiday, I’ve included here one traditional pozole recipe and two recipes for seasonal produce.

Pozole

My darling neighbors, whom I’ve adopted as my Mexican daughters, love pozole. Every year around this time, their family tradition is to make a big pot of comforting white pozole.

Their mom was gracious enough to share her recipe with me, so if you’d like to cook traditional Mexican white pozole for this month’s celebrations, this one is tried and true, and a total crowd-pleaser. 

White Pozole

Ingredients:

• 1 kg cacahuazintle corn (precooked or canned)
• 1 kg pork (leg or shoulder), cut into large chunks
• 1 large onion, quartered
• 4 garlic cloves
• 2 bay leaves
• Salt to taste
• 5 liters of water

Directions:

1. In a large pot, heat the water with the onion, garlic cloves and salt. 
2. When boiling, add the corn and cook for 1 hour and 20 minutes, or until tender.
3. Add the ribs, pork loin and bay leaves; cook for 90 minutes, or until the meat is tender.
4. Remove the garlic, onion and bay leaves, then shred the pork loin.
5. Serve the pozole with oregano, chili powder, chopped onion, lettuce, radishes and quartered Mexican limes on the side. 

Peaches

Is there anything as delicious as a fresh, perfectly ripe peach? Gee, I don’t know, it’s pretty hard to beat. Any way you want it — fresh in a salad, grilled with meat or made into a salsa —  it’s just plain delicious.

Here is a quick, easy peach salsa to snack on with tortilla chips or to add to meat dishes or tacos.

Peach Salsa

Ingredients:

• 2 to 3 ripe peaches, pitted and diced
• ½ red bell pepper, diced
• ¼ cup chopped fresh cilantro
• ¼ cup diced red onion
• 1 small garlic clove, grated
• ½ jalapeño pepper, minced
• Juice and zest of 1 lime
• ¼ teaspoon salt, or more to taste

Instructions:

1. In a medium bowl, add the diced peaches, bell pepper, onion and cilantro.
2. Squeeze the lime juice on top, then add the zest, garlic, jalapeño and salt.
3. Mix well, season with a little more salt to taste. Chill until ready to use. 

Spinach 

Not to overlook this underrated leafy green, these spinach enchiladas will knock your socks off: creamy spinach-and-mushroom-filled enchiladas topped with delicious salsa verde and cheese. It’s a quick 30-minute meal that’s comfort food at its best, especially for a sour cream lover like me! 

Spinach Enchiladas

Ingredients:

• 2 tablespoons olive oil
• 1 white onion, diced
• 2 cups mushrooms, chopped
• 5 ounces fresh spinach
• 3 cloves of garlic, minced
• 1 cup sour cream
• 2 cups shredded Mexican mixed cheese
• 2 cups salsa verde (homemade or store-bought)
• 8–12 warm tortillas (8 large wheat, or 12 smaller corn tortillas)
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon ground cumin

Instructions:

Make the filling:

1. Preheat oven to 350 F (175 C). 
2. In a large skillet over medium-high heat, warm the oil. Add onion and mushrooms, and cook until they soften, 6–7 minutes.
3. Add garlic and cook until fragrant, about 30 seconds.
4. Add spinach, cumin, salt and pepper. Cook for about 5 minutes until spinach is wilted. Stir in sour cream and remove from the heat.

Assemble the enchiladas:

1. Put 2 tablespoons of the spinach mixture onto a tortilla and roll it up. Place in the baking dish with the seam side down. Repeat with the remaining tortillas until the spinach mixture is used up. 
2. Pour salsa verde over the top, and top with shredded cheese. 
3. Bake for 15–20 minutes until the cheese has melted and the salsa verde is bubbling. 

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

The post What to cook in November  appeared first on Mexico News Daily

There’s always time for romance in the Riviera Maya. Join hundreds of couples and get married for free. Read on to find out how. 

Forget Autobus, we’ve got a Muerto bus!

Vegetarian and pet-friendly are music to my ears! I’m dying to ride the Muerto bus and visit all the stops on the route of altars. Alux alters (cheeky Mayan spirits), heart altars and best of all fantasmas (ghosts). After all, my black cat’s name is Fantasma, and he was born on Halloween, so I’m thinking I could take him with me! This proves to be a fun night filled with phantoms and all the fun of Halloween.

Date: Nov. 1-2, 6 p.m.

Location: Parque de Colonia, Puerto Morelos

Cost: Free, show up and wait in line. 

Yucatán’s Xmatkuil Fair

Where cultural heritage and modern entertainment intersect, this year’s fair has a star-studded lineup. But it’s more than just concerts. It’s rides and regional cuisine, art and animals, agriculture and much more. Having celebrated its 50th anniversary last year, it’s the state’s biggest fair, attracting millions of visitors each year. 

Dates: Nov. 7-30

Location: Xmatkuil Fair, Merida. Free shuttles from central Merida on fair dates.

Price: The fair is mostly free, but concert prices vary depending on the artist and whether you want VIP service.

Infinite Open Golf Tournament

It’s not every day you get to golf overlooking the Caribbean. That’s tempting enough for a non-golfer like me to hire some clubs and hit a few balls. What a lovely way to spend a Thursday. So, if you’re like me and like to get out in the sunshine, dawdle around a golf course, and enjoy a cool beverage afterward, head to Playacar to play!

Date: Nov. 13, 8 a.m. – 2 p.m.

Location: El Camaleón Golf Course at Mayakoba, Playacar, Playa del Carmen

Cost: Free, but you have to reserve your ticket. 

Cancún Jazz Festival

This is right up my alley and I’m tempted to get on a bus and head to Puerto Morelos. Get your groove on at the 11th Annual Cancún Jazz Festival. It’s a great lineup this year and fills up fast, so if packages sell out, you can always stay in town. Or email them at info@jazzfestevents.com to make sure you don’t miss out. 

Date: Nov. 15-17

Location: Dreams Jade Resort & Spa, Puerto Morelos

Cost: Book your packages here. 

Xel-Ha Triathlon

My kind of triathlon, the Xel-Ha Triathlon folks are sweet enough to break it into Beginners and Olympic categories. Guess which one I would be (wink wink). This one is fun for the whole family. Yes, there are events for the kids, plus the usual women’s and men’s categories. So if you’ve ever thought of trying, this might be the one for you!

Date: Nov. 15-16

Location: Xel-Ha Park, near Tulum. 

Cost: Entry starts at 1,599 pesos.

Buccanos Kitchen Experience

I love cooking and I love Buccanos, so this is a match made in heaven. Delve into making a delectable three-course meal, learning from amazing chefs. With the freshest ingredients, locally sourced goods, and perfect wine pairings, it’s an evening any foodie would adore. Classes are with Inés, the owner and a fantastic chef and restaurateur. 

Date: Nov. 19

Location: Buccanos, Cozumel

Cost: US $160

Ironman Cozumel

Called Ironman in paradise, I’m volunteering in the medical tent again this year for Ironman Cozumel. I promise to cheer you on. Swim through crystal clear Caribbean waters, cycle along pristine coastline and through vibrant green jungle. It’s one of the most beautiful places for an Ironman event. So if you want to give this one a go, I’ll be there to hold your hand when you’re finished. 

Date: Nov. 23

Location: Cozumel Island

Cost: US $808

Thanksgiving with Barry I. White

Enjoy a luxurious Thanksgiving celebration this year with Barry’s soulful serenades under the stars, with a red carpet dinner and a show. Forget the hassle of cooking a huge meal, indulge in an award-winning chef’s traditional Thanksgiving meal, then get on the dance floor to help dance off too much turkey. It doesn’t stop there. Don’t forget the cocktail party afterward. 

Date: Nov. 27

Location: Deck 5 Pool & Skybar, Playa del Carmen

Cost: 800 pesos

Queen in Black and White 

If you’re in my age group (even if you’re not), you’ll love this one. Kick back for a great night’s entertainment with a glass and sing along to Queen’s greatest hits, as performed by pianist Homero Lezzama. Come on, I know you know all the words! So don’t be surprised if I’m singing along at the next table! You can even choose your own seats by the stage.

Date: Nov. 29

Location: House of Culture Cancún, Cancún

Cost: Tickets from 260 to 400 pesos.

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’s on in November on the Riviera Maya appeared first on Mexico News Daily

Looking closer, he shared the fascinating history of these rock-like columnar communities of bacteria. I won’t lie, I found it so fascinating that I jumped in and swam over for a closer look (while keeping a safe distance, as I didn’t want to touch or disturb them.) I mean, they’re billions of years old. Imagine if I broke one? Or worse, killed off some little life forms with my big sausagey human hands! Eeek, not this nature geek.

Living since the Big Bang

Being the oldest life forms on earth, scientists theorise they’ve been around since the Big Bang. Long before life emerged from the primordial ooze to conquer land and evolve into mammals, then primates, then man. 

So, I wanted to know more about these stromatolites, believed to be the first living things on Earth. Tell me you’re not curious about their formation, their history and especially their age. 

Only found in a few places on earth, the only other place I know to see these structures is on the other side of the world, in Shark Bay, in my native Australia. So, recently, when a friend flew down to come on an adventure with me, I told her about them. We were doing a trip around southern Mexico on the new Maya Train, which gave us the perfect excuse to stop in Bacalar and check them out. 

Where to find stromatolites

Bacalar is stunningly beautiful and one of my favorite places in Mexico. Being able to see these living and fossilized life forms is a rare treat. Not only did we see them, we floated past masses of stromatolites in the rapids about twenty minutes outside of town in crystal clear water.

I adore Bacalar; it’s one of my all-time favorite places in Mexico. Mentioning these, she was as intrigued with the stromatolites as I have always been. So, that was the way we wanted to end our trip. With a few days lakeside to relax, enjoy some amazing food, and swim with stromatolites.

A living history of the Riviera Maya, and the world

How I love exploring the living history of the Riviera Maya. It’s one of the reasons I chose to live here. The rich Mayan ancestry is fascinating of course, but there’s also unique natural history. Like being able to walk through a 5-million-year-old cave system, rated third on National Geographic’s top underground walks of the world. It was magic. 

Its extensive formation of stromatolites in the northern end of the lagoon, known as the rapids, is over 10km long (6.2 mi). The living giants are not only rare, but this bed of formations is the largest on Earth. I should say, the largest in size of living freshwater formations. Not only of the microbialites, but of any organism on Earth.

Now, can you see why I geek out on this stuff? What an amazing world we live in, where the existence of the first life on Earth is just down the road. To me, that is pure magic. 

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 You can find the oldest living organisms in existence in Mexico appeared first on Mexico News Daily

But it’s not. It’s open to all, and free.

People of all ages, shapes and sizes for a supportive swim community. One group of ladies was delightful, all giggles as they looked up onto the dock where Victor, the local swim coach, was smiling down at them. Then they’d take off in a flurry of arms and legs, as people learning to swim often do. 

So, after a little “you need to get your body moving” chat with myself, I decided to take up swimming. Why not? The ocean’s safe, calm and warm like an embrace here on Cozumel. 

The next day, my smiling face was amongst those headed in for a morning swim.

It was glorious. Tropical fish in every color of the rainbow. A little spotted eel poking his nose in crevices looking for breakfast. The deep purple swaying sea fans were a delight. A couple of angelfish elegantly circled each other in a beautiful dance. While the most beautiful yellow stingrays’ splotchy camouflage fascinated me so much, I stopped swimming to float and admire it. 

I was hooked.

Let’s join Oceanman!

Oceanman? “What’s that?” I asked when a lady mentioned it after my second swim. She explained that it’s like Ironman, but just the swimming part. No pesky running or cycling, which sounded great to me. As a big-breasted woman, running is not my friend. More of a boob rattling nemesis. 

Rushing home, I Googled Oceanman to find out more. Delightedly discovering swims all around the world. Okay, you may think I’m crazy. But crazy in a good way, because I thought, “I’ll have a crack at that.” 

Now, before you get too excited and think I’m amazing, or a mermaid, I’ll be honest. The big 10-kilometer and 5 km swims were closed for registration. Having long ago been filled. So I signed up for the only one open, the 1.5 km sprint. Which I think is a perfect beginner’s swim. 

After all, I don’t know anyone who could go from nothing to swimming five or ten kilometers in less than a month. Reach for the stars, I say. But also be realistic. 

Plus, the amazing swimmers at Playa Mantarrayas, our swimmer’s beach, were so supportive, I felt like I could do anything! A huge shout-out to Victor and everyone there, you’re wonderful! That’s why it’s the go-to place to train for Ironman, Oceanman, MayanMan and all other athletic events. Or, just swim for leisure.

Squeal, it’s race day!

My fitness had skyrocketed enough to be able to swim the entire distance in a few weeks. Being my first event, I was thankful to have a veteran by my side. My friend Robyn, who is 73 and still doing marathons, is my hero. She’s a fun-loving South African who’s pink fringe matches her dog’s pink-tipped tail! 

Picking me up before dawn, we headed south to the event. I may turn out the be the turtle of the group, but I don’t care. After all, this wouldn’t be possible back home, where I used to live in Cairns. We’ve got stingers, sharks, crocodiles and sea snakes to deal with. But not here on Cozumel. The water is warm and safe, like a giant hug from the sea gods. 

So there I was, standing in a sea of lime green swim caps. The countdown clock’s huge red numbers stood over the gateway into the ocean. Then the blaring of an air horn, and we were off.

Kicks to the face

The frenzy of arms and legs churning the water as women tried to get ahead was amazing. I’ll admit I could’ve done without the few kicks to the face, but that was expected. It all settled down once we got out past the first buoy. 

Then I separated from the pack and was free to just glide along. It was freeing. Peacefully gliding through some of the most beautiful water in the world. And I should know, I’m ex-Navy and have sailed most of the seven seas. The water in the Riviera Maya is exquisite. 

People in kayaks cheered us on and kept us on route until I crossed the finish line. Fully expecting to come in the last dregs of swimmers, I was delighted not to. Completing it in two-thirds of the allocated time was weirdly validating.

Zero to hero: Would I do it again? 

Next year, I’d like to try the 5-kilometer swim. I think I’ll need that long to train for it. And I realise my goal was more of an excited zero-to-hero swim challenge. Which isn’t for everyone, no matter how terribly exciting I found it. 

Lastly, I do want to say, living here opens up so many doors. As I said, the warmth and support of my local swimmers’ community was inspiring. They made me feel invincible. Like I could do anything. All smiles and warm encouragement, it is a testament to the beauty of the Mexican culture. 

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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