Corona is a ritual, a talisman of nostalgia and an ambassador for Mexican culture across the world. Exported to more than 180 countries, it ranks as the world’s most valuable beer brand for the fifth consecutive year, with a brand valuation of US $13.4 billion, according to a 2025 report by Brand Finance. Yet its story is far richer than mere numbers suggest.

Pulque vs. beer

Long before European-style beer arrived, Mexicans had a passionate affair with fermented pulque, the sacred agave wine of pre-Hispanic civilizations. Made from freshly extracted maguey sap, pulque fermented naturally over just a couple of days, producing a mildly alcoholic, viscous beverage central to religious rites and daily life.

Then came the Spaniards. In 1542, Don Alonso de Herrera, an émigré from Seville, petitioned Emperor Charles V for permission to establish the first European-style brewery in the Americas. He set up at the Hacienda El Portal in the Valley of Mexico, and soon enough, he faced the challenges — sourcing barley and hops, royal taxes and logistic hurdles — to produce the colony’s first lagers and ales.

Five years later, his experiment failed. For three centuries, beer remained a European privilege in New Spain, while pulque stayed the people’s drink.

The 19th century reshaped Mexico. The effects of independence in 1821 unleashed aspirations for modernization: Foreign investment surged, railroads snaked across vast distances and mechanized factories promised unprecedented productivity. Yet, these gains primarily enriched a narrow elite, leaving most Mexicans to struggle for basic necessities.

By the 1860s, pulque had morphed from a household staple into big business for Mexico. In Mexico City — then with a population of less than half a million — some 500 pulquerías sold millions of liters weekly. The so-called “Pulque Aristocrat,” Ignacio Torres Adalid, earned 7,000 pesos in a single day while his workers scraped by on pennies.

A marketing coup 

At the end of the 19th century, German immigrants brought brewing know-how to Mexico, alongside a flair for publicity. They cofounded the first Mexican breweries with Spanish, American and local partners, then ran whisper campaigns slandering pulque as unsanitary and morally corrupt. A pulque became seen as “fermented with filth,” while beer was “crisp, light, and hygienic.” The myth stuck and coupled with resentment towards the pulque barons like Torres, beer began to take over.

Between 1891 and 1900, dozens of breweries sprouted nationwide. Cervecería Between 1891 and 1900, dozens of breweries sprouted nationwide. Cervecería Cuauhtémoc began in 1891; Moctezuma in 1894; La Estrella in 1900. By 1899, 72 breweries were registered across Mexico. Enduring names like Victoria (1865), Bohemia (1905), Carta Blanca (1905), Sol (1907), Indio (1912) and Dos Equis (1921), laid the foundations of a national beer culture.

The birth of Corona

On March 8, 1922, baker-turned-industrialist Braulio Iriarte Goyeneche and banker Martín Oyamburu incorporated Cervecería Modelo, S.A., in Mexico City. In 1925, they opened Modelo’s first brewery and launched Modelo pale lager. One month later, they introduced a new recipe: Corona Extra.

Legends persist that Corona’s name derived from the crown atop the Church of Our Lady of Guadalupe in Puerto Vallarta. Yet that church wasn’t completed until 1930, and no contemporary record confirms the tale. It’s likelier that the iconic “crown” evoked European — particularly Bavarian — heritage, reinforcing Corona’s image of regal purity.

Corona’s clear-glass bottle was a stroke of genius: It showcased the beer’s golden clarity and differentiated it from dark-bottled rivals. By 1935, Modelo was acquiring competitors; by 1950, it had emerged as Mexico’s dominant brewer, its secret ingredient a marriage of technical excellence and visionary marketing.

Good beer or great marketing? 

Corona’s marketing playbook reads like a master class in brand storytelling. The clear bottle conveyed “no secrets,” subtly contrasting with pulque’s murky associations. Even today, when pulque is no longer a rival, Cervecería Modelo reinforces the idea of purity and excellence by making crystal-clear beers.

It isn’t just the color that attracts drinkers across the world, though:

• Radio serials associated with the brand starred Mexican icons like singer and actor Pedro Infante. Corona was a unmissable sponsor of Infante’s serial, “Ahí viene Martín Corona,” which wove the brand into Mexicans’ nightly escapism.
• Until two decades ago, Corona-branded tables and chairs turned every taquería, corner store, and beach shack into a pop-up billboard. The clatter of their metal tables and seats became the unmistakable soundtrack of Mexican conviviality.
• Recognizing the beach as its natural habitat, Corona later championed marine conservation campaigns to protect the shores that inspired its imagery.
• No one knows exactly why the lime wedge became protocol. Whether it was to sanitize drinkers’ lips or to enhance flavor, the custom endures as beer’s most enduring garnish.

From Mexico City to Mozambique

Corona’s global takeoff began in 1976, when Grupo Modelo partnered with Canadaigua Wine Company (pre-Constellation Brands) to serve Mexican-American communities. By 1985, Modelo had secured the Corona trademark for the entire United States, unleashing nationwide distribution; South America and Europe followed. Today, Corona graces every inhabited continent.

Half of Corona’s exports land in the U.S. Another 15% end up in Canada, 10% in the U.K., 8% in Australia, and 5% in Japan. Wherever it appears, from Burkina Faso to Uzbekistan,  from Barbados to Russia, it offers expatriate Mexicans — and their friends — a potent taste of home.

A new chapter

In 2008, under CEO Carlos Fernández, Grupo Modelo negotiated a majority-stake sale to global brewing titan Anheuser-Busch InBev. By 2012, AB InBev acquired the remaining shares for US$20.1 billion — one of the biggest deals in industry history.

To satisfy U.S. antitrust rules, American distribution rights moved to Constellation Brands, while AB InBev retained global brewing and marketing outside the U.S. Thus, in the United States, Corona is a Constellation import; internationally, it’s an AB InBev brand — yet its spirit remains distinctly Mexican.

Sustainability and innovation

With millennials and Gen-Z drinking less alcohol and caring deeply about environmental impact, Grupo Modelo created Corona Cero, its nonalcoholic variant. Even more ambitiously, Corona pledges to safeguard Mexico’s precious water resources. Both AB InBev and Constellation Brands have financed watershed restoration projects, committing to replenish more freshwater than they consume. As Corona enters its second century, its sustainability initiatives warrant both scrutiny and applause.

Corona’s century-long saga is, at its heart, the story of how Mexico learned to narrate itself — first to its own citizens, then to the world. From pulque’s agrarian origins to European-style breweries; from local radio dramas to global ad campaigns — Corona embodies a national journey toward modernity without sacrificing authenticity.

María Meléndez is a Mexico City food blogger and influencer.

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The barbacoa feast of 100 sheep (lambs) and more than 2,000 chickens will be slow-cooked underground in two enormous, custom-built ovens as part of the annual Dajiedhi Fair, a six-day festival starting Wednesday.

State by Plate: Barbacoa of Hidalgo

The popular fair will feature church services, fireworks, dancers, music, carnival rides, craft sales and food — like other patron saint festivals in Mexico. But this event, like many others across the country in early August, pays homage to El Divino Salvador (the Divine Savior, aka Jesus).

Much of this year’s focus is on Sunday, when the large ovens will be ignited by local barbocoyeros (pitmasters) to begin the barbecuing process. On Monday, a free tasting for an estimated 15,000 visitors will begin at 11 a.m.

“It’s just a tasting, so we ask for your understanding that there should be enough for everyone,” emphasized Alex Santiago Mejía, a member of the fair committee.

For those wanting more, barbacoa will also be available for purchase for about 650 pesos (US $34.50) per kilogram.

Last year’s event featured the cooking of 68 sheep and more than 200 chickens, though organizers opted against trying to obtain a Guinness World Record due to costs.

Like last year, this year’s barbecue will be prepared in a traditional manner that dates back to pre-Hispanic times.

¡En #Actopan se rompió el récord Guinness de la fila de tacos de barbacoa más larga del mundo!

Este es un logro que pone en alto la gastronomía de #Hidalgo, reflejando el orgullo por nuestra identidad.#PrimeroElPueblo pic.twitter.com/cIs7mLuTR4

— Julio Menchaca (@juliomenchaca_) July 13, 2025

Sheep and chickens donated by Dajiedhi residents and farmers in neighboring towns will be prepped and seasoned by the barbocoyeros and volunteers.

The meats will then be cooked in stone pits that are lined and topped with maguey leaves to protect ingredients from the dirt and to seal in flavors from vegetables and mesquite branches placed in the pits.

Dajiedhi, population 2,400, is located in the municipality of Actopan, Hidalgo, about 30 kilometers north of the state capital, Pachuca. Its unique name is almost certainly Indigenous, likely of Otomí-Hñahñu origin, but its precise meaning is unknown to scholars.

In Actopan and other areas of the Mezquital Valley, barbecued meats have been prepared in earthen ovens since 1518, according to Mexico’s Ministry of Culture. The newspaper Milenio referred to Dajiedhi as “the birthplace of barbacoyeros.”

At the Barbacoa Fair in Actopan in early July, the community reportedly set a Guinness World Record for the longest line of barbacoa tacos — more than 12,000 placed side-by-side in a single row. Vendors made about 300 tacos each, and when the tacos were lined up, no overlapping was allowed, according to the on-site Guinness adjudicator.

With reports from Milenio, N+ and Central Hidalgo Irreverente

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Sweet corn: Esquites

Mexico and corn go hand in hand, and I’ll take sweet corn anyway I can get it. Steamed with butter, grilled, barbecued, boiled, or on the cob, walking down the street. It’s one of Mexico’s favorite street foods for a reason: it’s delicious! A nice big cup of esquites is hard to resist, so grab a few fresh cobs and enjoy esquites at home!

Ingredients:

• 2 cups fresh corn kernels (cut off about 4 medium cobs of corn)
• 1 jalapeño minced
• 2 garlic cloves minced
• ¼ cup cotija cheese crumbled (more for garnish)
• ¼ cup mayonnaise (or sour cream if you prefer)
• 4 tablespoons butter
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons lime juice
• Chili powder, to taste
• 1 teaspoon chili lime seasoning (optional)
• 1 teaspoon paprika (optional)
• ½ teaspoon salt

Instructions

1. Heat a skillet over medium-high heat. Add the corn, butter, jalapeño and garlic, stirring occasionally for five minutes. Transfer to a bowl to cool then cut off the kernels.
2. Add the mayonnaise, or sour cream, cotija cheese, lime, cilantro and salt. Mix thoroughly and add the chili powder to taste plus any other optional ingredients. 
3. Garnish with a wedge of lime and sprinkle of cotija cheese. 
4. Serve immediately. 

Ejotes: Green Bean Salad with Feta

It was love at first bite the first time I made this recipe. Hands down, this is my favorite way to eat green beans. It’s the perfect recipe because it’s quick, super easy to make and bursting with flavor. Now, when I see gorgeous fresh green beans, I always grab them and make this recipe. It’s just as good the next day!  

Ingredients

• 350g green beans
• 1 red onion, finely chopped
• 3-4 tablespoons fresh cilantro, chopped
• 2 radishes, sliced or diced
• 75 g feta
• 1 tsp fresh oregano (or ½ tsp dried)
• 2 tbsp red wine vinegar
• 80 ml olive oil
• Cherry tomatoes halved, chopped pepper (optional to serve)

Instructions:

1. Steam the green beans for 5 minutes
2. Add beans, onion, radish, and cilantro in a bowl and sprinkle with the feta.
3. Whisk olive oil and red wine vinegar together and pour over.
4. Mix well and serve.

Cucumber: Refreshing cucumber Margaritas

I don’t know about you, but I love the variety of cucumbers available during summer. I can get four different types where I live! But July’s rains have finally come, so it’s time to make the most of the last days of summer. What better way than with a nice cold cucumber margarita?

With only five ingredients and taking only five minutes to make, it’s the perfect end to those hot summer days. This recipe serves five.

Ingredients

• 2 cucumbers, peeled and chopped
• 2 ½ ounces tequila of choice (¼ cup + 1 tbsp)
• 2 ½ ounces triple sec (¼ cup + 1 tbsp)
• 2 ½ ounces freshly squeezed lime juice, (¼ cup + 1 tbsp) 2-3 limes
• 2 tablespoons agave
• Lime wedges, for rimming
• Salt for rimming
• Ice cubes, for serving
• Fresh mint or jalapeño (optional)

Instructions

1. Pureé cucumbers in a large blender until smooth. Pour through a fine mesh strainer and into a bowl to separate the pulp and the juice.
2. Put the cucumber juice, tequila, triple sec, lime juice and agave nectar in the pitcher. Stir to combine. Taste and add more agave if you like it a little sweeter.
3. Grab your glasses and run a lime wedge around the rim of each glass. Turn upside down and dip the rim in salt then fill each glass halfway with ice.
4. Pour the cucumber margarita into the prepared glass and serve. Add a couple of cucumber slices for garnish if desired. Freshen your Margaritaby adding fresh mint to taste, or spice it up by pressing a couple of slices of jalapeño with the back of a spoon to release its oil for a nice kick. 

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.

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Can you imagine the world of pastry without chocolate or vanilla? Both are staples of the modern dessert menu, all of them gifts from the pre-Hispanic world. But today, let’s talk about just one of them: vanilla.

Try to picture it. Half the perfumes on earth? Gone. Cakes without that signature warm sweetness? Ice cream with no baseline of vanilla to contrast more adventurous flavors? Vanilla is everywhere — and yet, few people know how deep its roots run.

Tlilxóchitl

A member of the orchid family, this delicate bloom thrived along the Gulf of Mexico, from the lush jungles of Veracruz to the Yucatán Peninsula, and even as far as Michoacán and parts of Brazil. The Totonacs of Veracruz called it caxixánat. The Maya knew it as zizbic. And for the Aztecs, it was tlilxóchitl, or “black flower.”

And yet, unlike corn, beans, or squash, vanilla was never truly domesticated. Pre-Hispanic cultures harvested its pods in the wild, then dried them in the sun, releasing the rich oils responsible for its unforgettable scent and flavor. Then that precious oil was used as perfume, as sweetner to ceremonial cacao drinks and used as medicine — for coughs, digestion, even during childbirth.

In Totonac tradition, vanilla was sacred. It was offered to Kiwikgolo, the guardian god of the forest who presided over all natural life. Over centuries, the Totonacs perfected their techniques: waiting patiently for melipona bees and hummingbirds — vanilla’s only effective natural pollinators — to fertilize the flowers. Once harvested, the green pods were laid out under the sun on cloths, then wrapped in blankets to “sweat.” This laborious process, known as beneficiado, transformed the pods into the dark, wrinkled, fragrant vanilla we recognize today.

Vainilla

When Hernán Cortés returned to Spain in the early 16th century, he brought vanilla and cacao with him. The Spanish court fell in love. Soon after, it swept across Europe. Queen Elizabeth I’s personal physician used it as a spice, believing it to be an aphrodisiac. A century and a half later, Madame de Pompadour — King Louis XV’s famed mistress — did the same.

For centuries, Mexico held a global monopoly on vanilla production. But in 1841, a 12-year-old enslaved boy named Edmond Albius on the French island of Réunion (that tiny dot right next to Madagascar) discovered a method for hand-pollinating the vanilla orchid. This changed everything. France surpassed Mexico in production. Today, Madagascar and Indonesia dominate the market. Mexico, once the heart of vanilla, now ranks third.

 

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Still, real vanilla is extraordinarily labor-intensive — and expensive. That’s where the story takes another turn.

Synthetic vanilla

In 1874, two German chemists synthesized vanillin, the primary compound responsible for vanilla’s aroma and flavor. Today, 99% of all vanilla consumed globally is synthetic. It’s in everything from soft drinks to cookies to “vanilla”-flavored protein powder. That scoop of vanilla ice cream? Probably doesn’t contain a single molecule of the real thing.

Which is why, on days when I’m feeling particularly discerning, I avoid vanilla desserts altogether — unless I’m certain they’re made with the real thing. Of course, by the next evening, I’m halfway through a pint of Ben & Jerry’s Chocolate Chip Cookie Dough. Consistency isn’t my strong suit.

The health benefits of real vanilla (yes, there are some)

Used sparingly, natural vanilla has antioxidant and anti-inflammatory properties. Some early studies suggest it may have anti-cancer potential and cardiovascular benefits. The aroma alone has been linked to calming effects, better sleep, and reduced anxiety.

But moderation is key. Real vanilla extract contains alcohol, and consuming too much could lead to liver damage or stomach upset — not to mention a very strange hangover.

According to researchers at Universidad Veracruzana, the recommended dose of natural extract is up to 25 drops per day, added to coffee, milk, tea, or smoothies. For baking, 3–5 ml per kilo of dough is ideal — or 1–3 grams if you’re using concentrated vanilla paste.

My go-to: Homemade vanilla greek yogurt

I love the creamy texture and health benefits of Greek yogurt, but some days I miss the unapologetic sweetness—and sugar rush—of my childhood favorite: pineapple Danone. For those moments, two or three drops of natural vanilla extract into the tub is all it takes. It’s a small ritual, but one that connects me to a time when I didn’t give a second thought to nutrition labels.

So the next time you taste vanilla — whether in a dessert, a drink, or even a fragrance — pause for a moment. Think about the flower that grows deep in the tropical forest. About the people who first gave it meaning. About the long journey from sacred orchid to synthetic stand-in.

Do you use real vanilla in your kitchen? Or are you just now discovering what you’ve been missing? Let’s talk in the comments.

María Meléndez is a Mexico City food blogger and influencer.

The post Taste of Mexico: Vanilla appeared first on Mexico News Daily

Agricultural bounty in La Paz, as one might expect, doesn’t come from the city, but rather from a few small production areas like El Carrizal, El Centenario, Los Planes, and Todos Santos that account for only a fraction of the land in the larger municipality, but the vast majority of crops. Todos Santos is particularly notable, not only because it and the neighboring community of El Pescadero account for a significant portion of the total growing area in La Paz. But also because they’re the heart and soul of the municipality’s thriving farm-to-table restaurant scene. 

Farm-to-table restaurants in Todos Santos and El Pescadero

Although there’s a history of farming centuries old in these areas, the farm-to-table movement has flourished in the last two decades, led by restaurants such as Cocina de Campo by Agricole, Hierbabuena, and Jazamango. 

Of course, each is distinct. Hierbabuena, founded in 2013 in El Pescadero, has a small garden of perhaps one acre, but grows upwards of 40 different varieties of fruits, flowers, herbs, and vegetables, which it incorporates into its delicious menu specialties. Contrast this with Agricole, the 37-acre El Pescadero farming cooperative founded by Elizabeth Ibarra Vivanco, whose abundant produce may be found in its farm store market and also in its restaurant, Cocina de Campo by Agricole — the latter of which has been celebrated as a Bib Gourmand selection by the Michelin Guide, certifying exceptional quality and value.

Javier Plascencia, the scion of a Tijuana family of restaurateurs, needed no introduction when he opened Jazamango in Todos Santos in 2017. He’s the most famous chef in the Baja California peninsula and has his own Michelin Guide credentials, having received a coveted star for Animalón in Valle de Guadalupe. The restaurant was thus eagerly anticipated, and has lived up to its billing thanks not only to kitchen talent, but the restaurant’s reliance on local ingredients, many of them coming from the onsite garden. 

There are other farm-to-table attractions, too, as well as those that don’t fit so neatly under the farm-to-table label, but certainly merit attention from visitors. Baja Beans, for example, is best known for its coffee, which can be sipped in fashionable resorts throughout the region and at its burgeoning number of cafés. The original is in El Pescadero and is also worth visiting for its Sunday Market, a great place to find fresh, local produce. Meanwhile, boutique hotel Paradero Todos Santos, which opened in early 2021, is bounded by family farms, a fortunate occurrence for diners at Tenoch by Paradero, its Michelin Guide-recognized restaurant. 

Agricultural production in the La Paz municipality

Just under 4,000 hectares, or nearly 10,000 acres, are farmed in the municipality of La Paz, producing close to 140,000 tons annually of fruits and vegetables, including asparagus, basil, chile peppers, mango, melon, and tomato. Chile peppers, oddly, are botanically classed as a fruit, and account for over half (51.1%) of all agricultural production in La Paz. The fruit most associated with the region, though, is mango, so ubiquitous during the summer months that its fresh juice can be found at restaurants around the region, and particularly so in Todos Santos, where there’s even an annual festival dedicated to its many uses. 

However, tomatoes and chile peppers remain the staple crops and account for close to 80% of all produce grown in the La Paz municipality. Each is also planted in Todos Santos and El Pescadero, too, although these communities each have their own specialties. In a 2015 study, for instance, it was noted that 41% of the planting area in Todos Santos was set aside for poblano peppers, 17% for basil, 16% for green beans, and 10% for herbs such as chives, marjoram, mint, rosemary, tarragon, and thyme. Plantings in El Pescadero were similarly allotted, with the vast majority of its 488 hectares given over to poblano peppers, basil, green beans, and culinary herbs. 

How meat and seafood are sourced locally

Do restaurants in Todos Santos, El Pescadero, and elsewhere in the municipality source meat and seafood locally? You bet they do, although not exclusively. La Paz is the leading poultry producer in Baja California Sur, accounting for 482.7 tons according to the most recent yearly statistics. The municipality also provided 304.7 tons of pork, 92.7 tons of goat meat, 61 tons of lamb, and was a significant source of dairy products, too. Nearly 9 million liters of cow’s milk were squeezed from udders last year, and 384,000 liters of goat’s milk.

Seafood is an even more traditional part of the local economy, with the most important species harvested from the Pacific Ocean and the Sea of Cortés (as the Gulf of California is always referred to locally) being, from a value perspective, scale fish like tuna, dorado, snapper, and grouper (52.5%), lobster (21.6%), shark (13.3%), octopus (4.2%), shrimp (2.2%), abalone (2.2%), and oyster (0.7%). The fresher these catches are, the better. Hierbabuena, for example, sources its seafood from a fishmonger in nearby Punta Lobos.

The importance of regional aquaculture 

However, not all fish consumed locally are caught. Aquaculture has also become big business in La Paz, and is a valuable source of fish that are critically endangered in the wild due to overfishing, like totoaba, as well as red snapper, shrimp, clams, oysters, and scallops. As Forbes Mexico reports, over one million totoaba are currently being nurtured in nurseries in La Paz by the aquaculture fishery Santomar, with a portion by Mexican law earmarked for return to the wild to replenish the natural population. 

It’s important to note that wild totoaba cannot be legally consumed, but second-generation fish from aquaculture facilities can, and those are the fish that are finding their way onto menus in popular tourist destinations like Los Cabos and Todos Santos.

Chris Sands is the Cabo San Lucas local expert for the USA Today travel website 10 Best, writer of Fodor’s Los Cabos travel guidebook and a contributor to numerous websites and publications, including Tasting Table, Marriott Bonvoy Traveler, Forbes Travel Guide, Porthole Cruise, Cabo Living and Mexico News Daily. His specialty is travel-related content and lifestyle features focused on food, wine and golf.

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As a hospitality lifer and former Top 10 in America restaurant owner with a live-in James Beard Award-nominated chef for a mother, I wasn’t looking at San Miguel’s restaurant scene through rose-colored glasses when I got here four years ago. I arrived pregnant with twins and I was constantly starving. Eating for three and on the hunt for comfort meals, I was mainly disappointed by the mediocre dining options downtown. 

Most “where to eat in San Miguel de Allende” searches will steer you to overpriced rooftop bars, where jaw-dropping pastel panoramas form the backdrop for exquisitely plated, nonspecific international fare. But Centro’s feast-for-the-eyes dishes are woefully lacking in sazón and soul, despite their aesthetic overtures. Regrettably, San Miguel’s relatively walkable, densely concentrated city center is where many of its most-read city guides start and end.

Having lived in five different homes and neighborhoods since giving birth here, I — alongside my Burmese American chef-mama, Mexican foodie husband and Bur-Mexi gourmand toddlers — have tirelessly combed the city in search of memorable meals for our multicultural palates. If you’re taking your cues from “best of” roundups, you might miss the chance to experience an elite culinary tour of the world on a plate, and I don’t want you to have to wait four years like we did before discovering it.

Spoiler alert: You’re not going to find any of our neighborhood gems on the 50 Best Bars list or in the Michelin guide yet, but you’re guaranteed to become a repeat customer, complete with bragging rights to confidently say you didn’t fall prey to tourist traps on all the “it” lists written by people just passing through. Whether you’re in town for a visit or here for the long haul, I beg you: Don’t spend all your time in Centro’s 60-block radius.

Instead, head down San Miguel’s main thoroughfare, the Salida a Celaya, leading toward the nearby city of Celaya, famed for regional delicacies like artisanal cajeta, or goat’s milk caramel. Should you dare to venture south of Centro just five minutes by car — or a 20-minute walk — I’ll show you where the industry locals go to eat along what we can call the Salida a Celaya strip.

Café Quería: Best of the strip

 

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 A massive copper espresso machine shines at the entrance of Café Quería, a beacon lighting the way inside a temple to Mexico’s carne asada heritage, filled with some of the city’s best espresso drinks, made with Tatemado’s locally roasted specialty coffee. On the back patio, light and shadows wind through the roofing’s bamboo slats, dancing over humble metal trays filled with a half-dozen housemade condiments. And if the bone marrow oozing over dichromatic layers of hand-nixtamaled, grill-kissed tortillas and the cloudlike microfoam on your flat white feels like they’ve been blessed, that’s because, well, they have been. 

Since 2023, co-owners Andrix Oropeza, 28, and Tim Vanderwerf, 29, have consciously created a speakeasy sanctuary through their revolutionary, faith-based vision of hospitality where, as Oropeza puts it, “no one is disposable.” Just a few years before opening Quería, the pair met at Andrix’s family taco cart, Los Tiznados. Realizing they shared a vision that began in their adolescence, Café Quería only hires local youth from underserved populations in partnership with the Christian nonprofit Young Life. Staff members, who Oropeza calls the “arms and legs” of the operation, generally join the team with no prior restaurant experience, then rotate through all service stations, front and back of house, in hopes of finding their niche and being promoted from within. Many, like the current 16-year-old manager who gleefully greets guests at the start of every visit, do just that.

While Vanderwerf is the Querétaro-born, Puebla-raised son of Michigan missionary parents with no prior restaurant experience, much of Oropeza’s paternal lineage has been dedicated to making Hidalgo-style barbacoa and pollo ximbo, a dish traditionally associated with the Hñähñu (Otomí) people of Hidalgo’s Mezquital Valley. Like barbacoa, pollo ximbo is marinated in chili and spices, then wrapped in maguey leaves and cooked overnight in an earth oven.

Unintentionally planting seeds for his future endeavor during the Covid-19 pandemic, Oropeza followed his mother’s patient guidance in the kitchen, with Mamá Oropeza giving her son specific instructions for how to make traditional home-cooked meals from her childhood. In 2022, after shuttering Kab’an, the family’s first seasonally-inspired comida de origen Mexican restaurant, Oropeza’s time at Los Tiznados proved not only inspirational but foundational for the recipes Quería now serves: crispy enchiladas dedicated to his dad, comforting chilaquiles he hopes his mom will approve of and saucy enfrijoladas prepared the way his sister likes them.

The menu reflects the culmination of both owners’ teenage dreams, a sacred tribute to Hidalgo family-style memories, homestyle Mexican fare and the team’s daily prayer. With every visit, the Quería crew aims to restore something in you. “Isn’t that the whole point?” Oropeza asks. “Restaurants are about restoration through hospitality.”

Raíces: Breakfast reimagined

 

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 Chef Vanessa Romero and her mostly female cooking crew embody everything about being chingona (badass). The breakfast-all-day menu retains the authentic essence of old classics while innovating florally adorned, futuristic takes on them. Better still, Romero’s no-frills, all-flavor approach to upgrading Mexican morning staples like stuffed chilaquiles embarazados with pressed pork rinds, dusted with black chili ash and floating in a morita salsa alongside smoky-sweet café de olla served in canteen cups is more reminiscent of a backyard barbecue than sitting down at a restaurant. 

Don’t leave without ordering the corn and cottage cheese hot cakes, drizzled with pure agave honey and fresh berries. Avocado water may sound like an oddly savory finish, but its creamy texture and sweet-salty balance offer guilt-free indulgence to wash it all down. On weekends, Raíces stays open until 10 p.m., with seasonally rotating dinner specials.

Lima: Where food cultures collide

 

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Before my kids were born, they were somersaulting in my belly as their dad and I spun around to live salsa rhythms at this modern Peruvian joint’s former rooftop location. Once our children were old enough to join us at Lima, we were thankful for the high chairs that were slid tableside even before us having to ask for them, the cheerful waiters who made our little diners feel special by carrying them on their hips to high-five Chef Sebastián Soldevila in his open kitchen and the speedy service of generous portions. 

Hailing from Cusco, Soldevila delights with unexpected textures in his Peruvian share plates and the most inventive sushi rolls in town. Some might wonder, “Why serve sushi?” Far from being a gringo-bait marketing strategy, Asian-Peruvian cuisine is as authentic to the modern Peruvian culinary canon as is ceviche. That’s because it evolved with generations of of Chinese and Japanese migration to Peru dating back to the 1800s.

On a rainy summer afternoon, nothing beats slurping a bowl of chupe de camarones, a classic soup from Arequipa, Peru, with massive shrimp swimming in a spicy, herbaceous broth. It’s a bewildering pairing that hits your nose before your tongue can figure it out: huacatay (Peruvian black mint) meets strings of melted cheese and a delicate poached egg, with the option to add more seafood to the mix — and I recommend you do.

Fari: Not your nonna’s trattoria

 

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In 2024, Italian-born Chef Davide Giribaldi of Cien Fuegos and local restaurateur-darlings, the brothers Toño and Andrés Aranda Lavalle, joined forces to launch Fari, boldly replacing their previous grab-and-go torta shop at the same address. Building on the longstanding successes of their other culinary concepts — the inventive tostada mecca Tostévere and the elegant, Mediterranean-inspired Bocaciega, among others — the family legacy continues at this sleek yet casual roadside hub. Here, you can people-watch and soak in street performances on the covered terrace, or nestle cozily into one of the few tables inside for a more intimate evening. 

Don’t let the white tablecloths or brick oven-facing bar fool you; the real showstopper is the carciofi al formo, an artichoke a la leña slathered in porcini mushroom hollandaise with a mountain of parmesan hiding a sensuous runny egg that bursts into the heart’s center at first poke. No visit to Fari is complete without a classic cocktail; the Negroni and Aperol Spritz rival those being stirred and poured in New York City’s best bars. 

For starters, order the white wine sautéed mussels, dunked in a garlicky parsley broth, accompanied by paprika-seasoned shoestring fries and a torched lemon wedge. Save room for a simple wood-fired margarita pizza that does Italy’s finest bistros justice. The whole experience is pause-worthy. Enjoy la dolce far niente as hand-cut noodles, offered in eight distinct sauce baths, transport you closer to the Bel Paese with each satisfied twist of your fork.

Nudol: Late-night vinyl vibes and ramen

 

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In another Salida a Celaya redemption story, owner Daniel Merkel and his interior architect fiancée Regina Lauxterman gutted Mikka, their fast-casual sushi concept,  in 2024 to give it a sexy minimalist design and Asian-inspired menu makeover. The switch to Nudol is paying dividends in local patronage. One of San Miguel’s  few late-night dining options that doesn’t demand you quickly wolf down tacos streetside while standing or balancing atop plastic bar stools, Nudol features a crew of rotating DJs spins sets of jazz, funk and rock vinyl from the 1960s to the ’80s, attracting a hipper and more mature local ’30s-to-40s crowd after hours. 

Standout dishes include the triple-fried, Korean-ish gojuchang wings, farm-fresh smashed cucumber salad and shio ramen with a chicken-dashi blended broth, a thick slab of flame-torched pork belly and a jammy soy egg. San Miguel’s retirement-age patrons prefer frequenting Nudol’s L-shaped bar or quieter outdoor patio while the sun’s still out. After dark, an unforgettable night of dumplings and drinks could carry on as late as 2 a.m., “if we vibin’,” says Merkel.

Simone Jacobson is a Burmese American cultural connector, toddler twin mama and writer based in San Miguel de Allende. By day, she is the Content Director for Well Spirit Collective. In all other moments, she strives to raise compassionate children who never lose their curiosity, tenderness and radiant light. Read more by Simone here.

The post The ‘Salida a Celaya’ strip is quietly leading San Miguel’s dining boom appeared first on Mexico News Daily

When I was a kid and winter rolled in — or when we inevitably caught a nasty cold — my mom, following doctor’s orders, would hand us little slices of guava drenched in honey and sometimes a splash of lime.

The smell of guava is intense. Some would even call it overwhelming. The flavor? Same story. Bold, unapologetic, and absolutely delicious. That flavor is part of Mexico’s cultural fabric. You’ll find it in candies, desserts, moles, aguas frescas, and, of course, the legendary Boing de guayaba.

Guayabas Before the Conquest

Guava is native to Mesoamerica — specifically, southern Mexico and Central America. We know this because archaeological remains have been found in places like Teotihuacán, even though the guava tree doesn’t grow there naturally. That means it was imported, which also gives us a glimpse into the complexity of ancient trade networks. There’s also evidence of guava in Chiapas dating back to 1000 A.D.

In the Nahuatl-speaking world, guava was known as xolócotl or cuahuitl. I haven’t cracked the etymological code linking those words to “guayaba” yet, but I’m working on it.

In the Florentine Codex, guavas are described as “fragrant little apples, unknown to us, sweet and sour, and quite useful for stopping diarrhea.” A fruit with Renaissance-level multitasking skills.

Other historical records note that both the fruit and its leaves were used to treat digestive issues, infections, viruses, and skin conditions. So while it wasn’t a daily staple like chile, corn, or beans, guava was always there — quiet, healing, and humble.

Guava steals the spotlight

 

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Fast-forward to colonial Mexico, where Spanish culinary techniques met native ingredients. That’s when guava got its chance to shine. It became the star of jams, preserves, pastries — and eventually, the classic ate de guayaba.

When we visited our grandparents and they had no interest in making or buying dessert, they’d play the “Tenemos ate” card. Out came the guava paste from the pantry, along with manchego cheese. Thin slices of each, paired together. Best. Dessert. Ever.

Ate is one of Mexico’s most traditional sweets, born out of the need to preserve fruit long before refrigeration. Think of it as the unholy lovechild of jelly and marmalade, but with a dense, almost creamy texture. A sliceable slab of nostalgia.

Another classic? Atole de guayaba. At some point during the three-century-long colonial period (don’t ask me exactly when), someone had the divine idea to add guava to atole. Whoever that person was — gracias. The sweet, floral guava perfectly balances the subtle acidity of the atole. With its nutritional punch, it’s better than any post-workout supplement on the market.

And then there’s mole de guayaba, a regional dish from the Bajío. Sounds weird, right? Sweet fruit in a savory sauce? But guava’s tart-sweet punch deepens the mole’s complexity. It doesn’t taste like dessert — it just works.

I can’t leave out the most commercial — but no less beloved—way of enjoying guava. In Mexico, we have a long-standing love affair with fruit-based aguas frescas and juices. In the 1960s, the already iconic soda brand Pascual launched Boing, a fruit-based drink made with real pulp. With seven different flavors, guava remains one of the most cherished among us loyal fans. Some might scoff, but trust me—pair a cold Boing de guayaba with tacos from a street stand, and that’s not just a meal. It’s a rite of passage.

Super guava powers

Forget oranges and lemons — guava has more vitamin C than both. Suddenly, my pediatrician’s remedy makes sense: load up on guava and honey.

It’s also rich in vitamin A, B-complex (even B12), and E. You’ll find calcium, iron, potassium, magnesium, and phosphorus packed into its juicy flesh and tiny seeds.

What does that mean for you? Regular guava consumption boosts your immune system, fights oxidative stress, supports your skin and eyes, and even helps your brain’s neurotransmitters do their job (thanks, B6). It’s good for your blood pressure, your nervous system—and yes, if your digestive system is out of whack, guava’s got your back. Pre-Hispanic medicine had it figured out.

Got ulcers? Guava won’t cure them, but it might take the edge off.

What the hell can you do with guava?

Honestly? Anything. Make jam. Blend it into smoothies, aguas frescas, juice, sorbet, jello (pro tip: guava + yogurt = magic), tamales, cakes, pies, eclairs—even meat glazes for that perfect sweet-sour contrast.

But if you want to keep it simple, yet wildly satisfying, here’s one of my go-tos—a little homage to my pediatrician:

Mascarpone toast with guava (serves 2)

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Instructions:

Vegan Version: Whipped Tofu Toast with Guava

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Amigos, guayaba is one of Mexico’s boldest flavors—even if it’s often underestimated. It’s been medicine. It’s been dessert. It’s been here long before Columbus got lost. If you haven’t tasted it yet, now’s the time. And if you have, but somehow forgot about it—welcome back!

María Meléndez is a Mexico City food blogger and influencer.

The post Taste of Mexico: Guava appeared first on Mexico News Daily

Though Guadalajara still lacks the thriving wine bar scene of Mexico City, a new wave of bottle shops and bars have opened in the past two years. It seems like wine culture may at last be taking root here.

What makes a great wine bar? 

In my book it’s someplace that’s all about the grape. A great wine bar isn’t  a bar selling wine alongside a cocktail program; it’s a spot with knowledgeable staff offering wines not found elsewhere, with food meant to be  paired with wine in a setting conducive to conversation.

With that in mind, below are my top five places in Guadalajara to enjoy a good glass of wine. 

Roothouse 

Tucked away on a quiet street in the Colonia Americana, Roothouse has an elegant, low-key ambience. Since its opening in 2023, it has developed a strong following.

The wine list contains both old and new world wines, but skews towards European labels. We enjoyed a light, refreshing Crémant from Loire, a stunning Tuscan red blend of Sangiovese, Cabernet Franc and Merlot and a full-bodied Tempranillo from Ribera del Duero. 

Roothouse’s food is an ideal complement to its wines: Spanish-inspired tapas, small pizzas and a few large plates. Our pizza was prepared with goat cheese, cherry tomatoes and peppers. I love that they use double-zero flour, which produces a chewy and delicious crust every time.

Indoor tables are generously spaced and low-lit, ideal for quality conversation. Or just relax and sip while you take in lo-fi jazz and trip hop on the sound system. The outdoor, partially covered patio in back is more convivial, with live jazz musicians on weekends.  

Juan Ruiz de Alarcón 92, Colonia Americana, Lafayette

El Corcho

I first visited El Corcho, another Colonia Americana staple, about three years ago, not long after relocating to Guadalajara. While I loved its well curated wine list, the ambience felt a bit spartan. 

Owner Nahum Camacho decided to spruce things up in early 2025, and the place has a new energy. With tan suede banquettes, soft lighting and a menu overhaul, El Corcho is now a cozy and cool spot worthy of a date night. 

The wine list skews European, with a particular affinity for Italian reds from lesser-known regions like Puglia and Campania. Like most other wine bars in town, Mexican wines are oddly overlooked. Perhaps the cosmopolitan young Tapatíos who frequent these spots just feel sexier drinking imports?

Wines rotate regularly, with about two dozen options by the bottle and four to five by the glass. I had a memorable red made from the seldom seen Nero di Troia grape, while my husband quaffed a refreshing rose of Aglianico. 

Unlike some wine bars where you leave hungry, El Corcho’s kitchen consistently turns out sophisticated and delicious plates. 

Our favorite dishes here are the pan-seared cauliflower with artichoke cream sauce, almonds and parsley; the tomato salad with extra virgin olive oil, pistachios, parmesan, goat cheese and aged grapefruit; and the mussels with pomme fries. 

Argentina 15, Colonia Americana

LAVID Cava y Copa

Without a doubt, LAVID is the swankiest wine bar in Guadalajara — and probably all of Jalisco. Its floor-to-ceiling blond wood shelves display fine wines from prestigious vintners, Riedel glassware and a small library’s worth of wine books. 

Whenever I visit, I half expect to see Anna Wintour seated at the marble U-shaped bar, sipping champagne. LAVID is a place with serious wines for beautiful people with money to burn.

It can all seem a bit intimidating. But the staff are welcoming and unpretentious, so it’s worth a stop before or after dinner in Andares.  

This is your go-to spot for hard-to-find Super Tuscans, Napa Cabernets, Ribera del Duero Tempranillos, and top wines from Valle de Guadalupe. There are coveted bottles from storied wineries like Stag’s Leap, Marchesi Antinori and Viña Tondonia that will cost you a pretty penny, as well as premium pours from their Coravin.

Upstairs, an inviting lounge is the perfect spot for a private soirée. On Thursday nights, a younger, smartly dressed crowd descends to sip and socialize while enjoying live DJ sets.

If you’re short on time, just grab a bottle to go. And don’t miss the tiny tins of caviar! Visit LAVID’s Instagram for information on seasonal flights and upcoming tastings.

Blvd. Puerta de Hierro 5225, Puerta de Hierro, Zapopan

La Cave Liberté

On the grittier south end of Colonia Americana sits a tiny gem of a wine bar called La Cave Liberté, run by a Frenchman named Louis. I started visiting this place late last year, after hearing foodie expats rave about it.

As a Guadalajara resident for the past three years, I’d resigned myself to foregoing my favorite French wines and artisanal French cheeses as too exotic to find here. But with the opening of La Cave Liberté, I found those things, as well as a kindred spirit in Louis. 

Louis — whose main gig is poker — decided to open the wine bar as a passion project. His wines are 99 percent French, with bottles from lesser-known regions like Alsace and Loire, along with perennial favorites Bordeaux and Burgundy. 

Prices range from US $20 white blends to triple digit Burgundies. No matter what you choose, it’s still cheaper than a flight to Paris!

La Cave Liberté’s wines are wonderful, but what makes it extra-special is the artisanal cheese, sourced mostly from France, along with a few gems from Mexico. Customize a plate and pair it with these unique wines for a next-level sensory experience. 

On our last visit we devoured a creamy Pirámide de Cabra from Queretaro, a pungent Roquefort, and Tête de Moine, a melt-in-your-mouth Swiss mountain cheese. 

All bottles, cheeses and charcuterie can be purchased to take away. Check out LCL’s Instagram for upcoming tasting events. And like any worthwhile French bistro, dogs are welcome too.

Libertad 1416b, Colonia Americana

Rayuela Bodega de Vino

Rayuela is a cozy, under-the-radar spot in the leafy Colonia Moderna, south of Guadalajara Centro. Its vibe is bohemian chic, with unmatching wooden tables, a vintage stereo system playing jazz-hip hop fusion and a shaded garden patio.

Unlike pretty much everywhere else, Rayuela devotes its attention to biodynamic and natural wines, paired with exceptionally tasty Italian-inspired dishes. 

The bottle list is refreshingly arranged by style, not region. Reds are grouped as light, robust and complex or structured and interesting, with tasting notes for each bottle to help you decide.  

Italian wine fans are well taken care of here, with bottles from France, Spain and Austria as well. If you can’t decide, staff are happy to make a recommendation. You can also visit Rayuela’s cellar to explore more options.

We chose a funky natural sparkling Pét Nat  of Durello, from the Veneto region, to pair with a stunning burrata and tomato salad, and a Grenache-Syrah blend from the Rhône Valley to pair with wild mushroom pappardelle pasta.  

While it’s a little off the beaten path, Rayuela is a charming spot worthy of a detour. If I lived nearby, I’d definitely be a regular.

Av. Alemania 1779, Moderna

Honorable mentions

Three other wine bars in Guadalajara I recommend visiting if you’re thirsty for more are La Mantequería in Andares, for top Valle de Guadalupe wines; Romea in Americana, for European wines; and Cava Charmat in Monraz, for Mexican and imported wines.

After discovering that life in Mexico was a lot more fun than working in Corporate America, Dawn Stoner moved to Guadalajara in 2022, where she lives with her husband, two cats and Tapatío rescue dog. Her blog livewellmexico.com helps expats live their best life south of the border.

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Visiting again a couple of months ago, every meal I had in Bacalar’s restaurants were outstanding. I’ve always enjoyed the restaurants here, but this time I was seriously impressed, from delicious gourmet tlacoyos for breakfast to the best empanadas of my life for dinner. I’m still dreaming about the mint chip ice cream, the creamiest and most delicious I’ve had anywhere.

The food was good before, but it wasn’t like this. What’s changed?

An upgraded culinary scene

There’s no denying Bacalar has grown quite a lot over the last few years. Prices have gone up accordingly, and new restaurants have opened, so there’s more competition. Both local and international talented chefs — some classically trained, others trained in Michelin-star kitchens — are now calling Bacalar home.

So, is it any wonder we noticed the culinary scene has upgraded substantially? But the best thing is that the prices are still affordable. Colleen, the friend who accompanied me, was  visiting from Vermont, in the United States, and remarked that our meals were was half the price of what she’d expect to pay at home. 

Bacalar is still affordable. Unlike some of the bigger and more touristy areas in the Riviera Maya where they’re getting close to U.S. prices, Bacalar is delivering excellent food for a good price. 

What’s on the menu?  

In Bacalar, you’ll find the best flavors Mexico has to offer. From traditional pre-Columbian ingredients to fresh seafood, it seems everything is on offer. 

There’s a Japanese sushi bar. Vegan restaurants that even carnivores love. Plus a couple of hotels,  Boca de Agua and Casa Hormiga have been recognized with a Michelin Key from the Michelin Guide. So now you can see why we were impressed on our visit. Things have leveled up since my last visit. 

But don’t worry; there’s still the fresh seafood shacks on the lake. And the local taco stands and places where locals meet for a beer. That’s the great thing. There’s something for everyone at Bacalar, and every budget. You don’t have to spend a fortune for a great meal. 

Finding the right location

I’m a sucker for a view, so we headed along the waterfront for a great meal on our last night. We wanted a nice place to relax, enjoy a meal and have a glass of wine or two facing the magical blue waters of Lake Bacalar.

The lake is also called the Lagoon of Seven Colors, or the Maldives of Mexico, for a reason. There are seven shades of blue, from the sky blues and shining turquoise of the shallower water to the vibrant cobalt and azure of slightly deeper water through to the rich deep sapphire showing the depths of the Blue Cenote near shore. It’s a feast for your eyes. 

Waterfront dining was a must. Dawdling along, we came to La Playita, one of Bacalar’s  most popular restaurants, for good reason. I just love a place with hammocks that you can relax in after dinner while listening to music. 

Dinner on Lake Bacalar: A meal with a view

The only thing Colleen wanted when she got off the plane was ceviche. It was one of the first things she said to me: “I don’t care where we eat but I want good ceviche on this trip.” 

My friend got her ceviche, and I’m pretty sure she’s still smiling. Freshly caught fish, octopus and shrimp made up the dish, and she was one happy lady. That was followed by the catch of the day, mahi mahi. It was a sensational seafood dinner with amazing view. 

I’ve been a vegetarian for over a decade, and I was delighted with La Playita’s veggie options. 

For starters, cheese and spinach empanadas.  I’ve enjoyed empanadas here in Mexico, in Guatemala, Belize, Nicaragua and Honduras. So you can believe me when I say they’re the best I’ve ever had.

As a main, it was hard to go past the buffalo cauliflower bites. These delicious, melt-in-your-mouth morsels were crumbed, fried and served with two dipping sauces. They were so good that my friend stopped her seafood smorgasbord to dive in as well. We both agreed that they were amazing. 

The takeaway on Bacalar restaurants

No matter your budget, food philosophy, dining preference or restrictions, there is amazing food waiting for you in Bacalar. On many a menu, there were gluten-free, dairy-free vegetarian and vegan restaurants. And, as I said earlier, the best mint chip ice cream I’ve ever had was at Heladería Annie Delicias on the central square. 

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.

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The squash plant, or “flor de calabaza” as it is ubiquitously known in Mexico, was a fundamental part of the milpa system for pre-Columbian cultures. But perhaps even more important than the plant itself was the role of its flowers.

In the Mesoamerican cosmovision, flowers were everything. They were medicine, food, decoration, pigment, offering, symbol, omen and poetry.

In societies ruled by agriculture, like theirs, flowers marked the beginning of the agricultural cycle. Because of that, they represented abundance and renewal. Like us, pre-Columbian peoples saw flowers as something delicate, so fragile that they also symbolized the profound respect they held for the balance required by nature — and, by extension, for the gods who manifested through nature itself.

The diverse foundational myths across Indigenous cultures reveal the profound reverence forsacred plants and flowers. Another indication of their importance is the depiction of flowers in murals, pottery, and other archaeological pieces. In Teotihuacan, for instance —the “City of the Gods” — the depiction of flowers was associated with music, poetry, and the beauty of language.

Imagine eating something that carries all those meanings.

Squash blossom

According to archaeological records, the squash was the first plant cultivated by Mesoamericans around 10,000 years ago. And not a single part of it went to waste: the seeds, the flesh, the stem, and of course, the flower were used in some way.

The blossom, known in Nahuatl as ayoxóchquilitl — according to the chronicler Fray Bernardino de Sahagún — commonly eaten, usually cooked, or added to stews.

 

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Harvesting the blossoms was — and still is — a delicate event. You have to pick them early in the morning, before the sun wilts them. They bloom only for a single day, so timing is everything. And you must handle them with care, remembering that ancient respect for the gifts of the earth.

Flor de calabaza today

This humble field food has made a spectacular leap into Mexico’s most high-end kitchens. And it’s no wonder — its flavor is extraordinary: slightly sweet, slightly herbaceous. Its delicate taste makes it a star ingredient in quesadillas, soups, creamy stews, tamales, fritters and any dish you can think of.

My favorite way to eat squash blossoms? In a quesadilla with epazote. But equally satisfying is squash blossom soup with young corn and diced zucchini, commonly known as sopa de milpa. Not only is it delicious — it’s also incredibly nutritious.

Super flower

If you’re looking for the perfect nutritional sidekick to your meal, squash blossoms are it. A small bunch is packed with vitamins A, B1, B2, B3, B9, and C. They also contain significant amounts of calcium, iron, phosphorus, potassium and magnesium, plus flavonoids and antioxidants.

So what does this mean for your health? Squash blossoms can help prevent osteoporosis, promote healthy growth in children, and support strong eyesight. They’re also great for urinary health, boost cardiovascular function, lower cholesterol, support pregnancy, and even help fight the common cold.

In short, squash blossoms are a bona fide superfood.

So, my friends, I know you’re going to want to try this delight for yourselves. Here’s my recipe for Sopa de Milpa — a bowl that’s as comforting as it is meaningful.

Milpa Soup Recipe (Serves 4–6)

Ingredients

Instructions

Notes:

Amigos, I like to think that eating this squash blossom soup isn’t just about honoring Mexican culinary traditions — it’s also a beautiful act of reconnecting with the ancient reverence for nature and its delicate balance.

And, don’t you think there’s something wildly luxurious about eating the colorful and delicious flor de calabaza?

María Meléndez is a Mexico City food blogger and influencer.

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