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.

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

Cancún is hosting Mexico’s second largest Guelaguetza festival while Isla Mujeres is having a monthlong birthday party. So make the most of the last days of summer, and get out and about for these events in the Riviera Maya and Yucatán!

Oceanman Cozumel

Come cheer me on — yes, that’s right, I’m entered in Oceanman! This 10-kilometer open-swimming race is a fun activity that fills up fast with swimmers arriving on Cozumel from all over the world. Offering great beaches, awesome food at the beach club and, of course, the exciting atmosphere of an Oceanman event. All with gorgeous Caribbean views!

Dates: Aug. 1–3
Location: Playa Palancar Beach Club, Cozumel
Cost: free to attend, entries now closed 

Oaxaca festival in Cancún

I would be heading to Cancún for this festival if I weren’t going to be in Cozumel swimming in Oceanman. The Guelaguetza, one of Mexico’s most iconic cultural celebrations, will be celebrated in Cancún in August. 

With its vibrant offerings of Oaxacan folklore, music, dance and cuisine, this is an opportunity to feel like you’re visiting Oaxaca, with over 80 artists. Pooches are welcome too. In fact, they encourage you to dress your dog in honor of Oaxaca’s famous Guelaguetza dancing dog, Mazapán! Fun for the whole family. 

Dates: August 1–3
Location: Parque de las Palapas. See here for more details about events.
Cost: Free

Founding of Isla Mujeres celebrations

Feliz Cumpleaños Isla Mujeres! Celebrate its 175th birthday this August with a monthlong lineup of activities — everything from art, dancing and lucha libre to gastronomy and concerts. And, naturally, plenty of processions. There’s something going on all the time during the first two weeks of August.

But August 17 is the focal point, when Isla Mujeres officially honors its birthday with ceremonies and concerts. There is also the big Descent of the Virgin procession on August 5. 

Dates: August 1–17
Location: various places on Isla Mujeres. See the full schedule here
Cost: Free

National Bee Day in Coba

Explore a Maya relationship dating back thousands of years — between man and the Melipona, a tiny stingless bee found in the quiet jungle village of Cobá. Taking place in Coba’s cultural center, this free event will teach you about the sacred Mayan practice of meliponiculture and its delicious offerings.

Try local honey-based recipes, and attend a cooking contest highlighting dishes, drinks and desserts sweetened with it. Kids, there’s also a drawing competition to express the ecological importance of bees. 

Dates: Aug. 9, 2 p.m.
Location: Casa de la Cultura, Cobá, outside Tulum
Cost: Free

Pirate Scavenger Hunt

Grab friends and family and explore Playa del Carmen on a scavenger hunt. Fun for all ages, this event allows you to take as long as you want and see sites from ancient Mayan ruins to colorful local markets. Included are iconic local spots such as the Portal Maya, Parque Leona Vicario and the Palacio Municipal Bell Tower. Don’t forget your camera, there are points for the best photo, and it’s a great way to see Playa. 

Dates: Multiple; check available dates and buy tickets here
Location: Playa del Carmen
Cost: 280 pesos or US $14.99 

Cancún’s Beach Festival

It’s fun in the sun as each August, Cancún celebrates its beautiful beaches with La Fiesta de la Playa. I can’t blame them, sugary-white-sand beaches are worth celebrating. 

You’ll find beach parties going on all along the hotel zone with live music, great food and lots of cocktail options available. Most hotels sell a day pass with all-inclusive food and drink so that you can party the day away. Just choose which place takes your fancy and grab your bikini!

Dates: August 11–13
Location: Various hotels and beach clubs in Cancun’s hotel zone
Cost: Free entertainment, optional day pass options to all-inclusives at varying costs

Tulum Lobster Festival 2025

Seafood lovers, grab your bibs. It’s time to enjoy the flavor of local langosta at this year’s lobster festival. Open to all, it’s a celebration of the Caribbean’s spiny lobster, presented every way possible.

From rustic wood-fire cooking to elegant professional presentations, there will be cooking demonstrations, competitions and much more starting in the afternoons, showcasing the region’s culinary and cultural identity.

Pro tip: If you attend the Punta Allen events, be aware that this small, unspoiled fishing village has no banks or ATMs. Bring sufficient cash since most places in Punta Allen don’t accept electronic payments.

Dates: Aug. 15–17
Location: At Tulum’s Municipal Palace esplanade on Aug. 15, and in Punta Allen Aug. 16–17
Cost: Free to enter 

Last Dance of Summer

I’ve lived in this region for eight years, and dancing the night away is a perfect end to summer. So, head to Isla Mujeres’ Bahía del Rey beach club and make memories dancing to live acts — including local Afro-House electronica artist made good Katia Crown, now based in Miami — all in front of gorgeous ocean views!

This is a time of fewer tourists, warm waters and clear nights under the stars — the perfect time to enjoy with hot tunes and cold drinks. 

Dates: Aug. 16, 3 pm–midnight
Location: Bahia del Rey beach club, Avenida Rueda Medina, Bahía, Isla Mujeres
Cost: 432 pesos

Frida Kahlo Experience

Open to all ages, I’ve got this one earmarked next time I’m in Tulum. Not just because I love Frida Kahlo, but because it’s an immersive guided tour that requires you to “open your eyes, ears, and nose,” which I am curious about. What is there to smell? 

You just can’t beat a good sensory experience in my book! 

Dates: Aug. 20, 3 p.m.
Location: Frida Kahlo Museum, Crucero de las Ruinas de Tulum, Tulum
Cost: Foreign adults: 400 pesos; Mexican adults: 300 pesos; Q.Roo residents with I.D.: 200 pesos

Get Lost in Art…Literally!

I adore art and am officially putting this on the “fun things to do in Playa del Carmen” list. The 3D Museum of Wonders is fun no matter your age. Your guide will take photos, so there’ll be fun keepsakes like this to keep for free.

In these illusions, I got trapped in a bubble, played ballerina on top of a giant cake, stood on a rock pinnacle in the Grand Canyon, broke into a bank vault, drank wine poured by a god and much more! 

Dates: Any day between 8 a.m.—10 p.m.
Location: 10 Avenida between 8th and 10th street, Playa del Carmen.
Cost: Adults 700 pesos, kids 600 pesos

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

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.

The post Is Bacalar a foodie destination now? appeared first on Mexico News Daily

My friend and I got into town at night, and I was a little disappointed that we arrived at that time. Let’s face it: It’s hard to see mountains in the dark. But walking up the colorful streets with friendly people saying good morning was delightful.

“People are so nice here,” my friend said, grinning as we explored the town.

I’ll have to say I agree: Smiles, a tilt of the head and waves were freely given from nearly everyone we passed, making us feel welcome and relaxed.

While exploring around town was great, I was dying to get out to the ruins, Palenque’s most famous attraction. They’re about 10 minutes out of town in Palenque National Park, so we grabbed a taxi.

Our driver was lovely and laid-back and took us to see a bunch of stuff on the way, free of charge, and driving through the dappled light of huge overhanging trees was magical. Emerald greens shining in the sun, mixed with deeper jungle tones. Splashes of vibrant color jumped out, showing the wealth of biodiversity and glorious flowers as we passed. Palenque really is a paradise.

Then we arrived at the ruins.

The Palenque Archaeological Zone

The Zona Arqueológica de Palenque is amazing, and I’m not just saying that because my rose-colored travel glasses haven’t fallen off yet. I’ve been to a lot of Maya ruins, covering the entire range of the ancient Maya civilization — from the Yucatán Peninsula in the north, down through Belize and Guatemala, and to Copán in Honduras. 

So, how does Palenque rate? It’s up there in my favorites. It’s one-hundred-percent worth the visit, and not just for the ruins themselves but for the national park they’re situated in. Well-established walkways make it easy to get around, even for a stumbly bumbler like me, who’s usually so busy gawking, I end up falling over something. You can climb the ruins for amazing photography. 

But best of all, we went inside one of the pyramids! A first for me.

It’s an amazing experience to climb the stairs to go inside and see the Tomb of the Red Queen, getting a new appreciation for the construction, culture and craftsmanship that went into building these amazing structures. You can enjoy a bird’s-eye view from atop one pyramid, then climb into the next. You’ll get amazing photos either way.

Palenque National Park

Parque Nacional Palenque, the 4,400-square-acre national park surrounding the ruins, is one of the most naturally stunning places I’ve been in a long time. 

Trickling rainforest streams widened and turned into waterfalls. I had to crane my neck back to take in the whole view of massive tree trunks, centuries old, covered with bromeliads and happy red-and-yellow spikes of flowers. Vines and lianas sprawled lazily from tree to tree like nature’s lattice.

I could have stood there all day listening to the sound of the stream and smelling the earth, all the while enjoying birdsong overhead — too many to identify, but all with a sweet, distinct song. It’s a wonder of biodiversity. So don’t forget to stop for a moment and look around.

Blue-tailed skinks ran through the leaf litter. A shining pumpkin-and-honeycomb-colored pale daggerwing butterfly landed at my feet, sending me into a photographer’s frenzy. I jumped around like a crazy lady until I got a shot of its open wings, much to my friend’s delight as she giggled from her shady perch under a massive rain tree.

Looking around, meter-long parrot’s beak flowers hung toward the ground in a tower of scarlet and yellow, while foot-long spikes of magenta ginger flowers reached for the sky. Both were being visited by tiny, stingless native bees.

When I call Palenque National Park a paradise, I’m not joking. Immaculately kept grounds, wide perfectly mowed lawns and flat pathways make for easy walking. I can see why over half a million people flock here every year to drink in Palenque’s beauty. 

My takeaways from Palenque

Palenque is full of wonderful, friendly people. They are proud of their town’s natural beauty, their Pueblo Mágico (Magical Town) status and their Mayan heritage. We loved it all. We felt safe walking the streets and roaming the ruins. 

I plan on returning soon. It’s easy to get there now with the new Maya Train running from my state of Quintana Roo in the east, over to Chiapas in the west.

The post The ruins of Palenque: Put it on your bucket list appeared first on Mexico News Daily

Also, one of my July and August favorites is huazontle. Trying huazontles capeados was love at first bite for me. A recipe is coming up next month, but if you’re in or around San Miguel de Allende, it’s their big food festival. You may be able to persuade one of the amazing chefs to give you a recipe as well. 

Tunas

Tunas, or prickly pear fruits, are a nutritional powerhouse enjoyed in a bunch of ways. Great news: July to October is harvest season. So they’re abundant, at peak deliciousness and popular in drinks. Fermented drinks like colonche are a harvest must. Big cold jugs of refreshing agua de tuna are also popular for cooling off. Once you peel them, the rest is easy!

Agua de tuna

Ingredients

• 6 tunas
• 6 cups of water
• 2 cups of ice cubes
• ½ cup of sugar (more if you like it sweet)

Directions

1. Using a sharp knife, cut both ends off the tuna and slit down the side. Use your finger to wriggle under the skin and pull to remove it. Do the same with all the tunas.
2. Put all the peeled tunas and 2 cups of water into a blender. They’re really soft, so it only takes a moment to blend smoothly.
3. Place a sieve over your jug to catch the seeds, then pour the blended mixture into your jug. 
4. Add the rest of the water and sugar and stir well. 
5. Serve over ice and enjoy!

Squash blossoms

I love these! And I’m not the only one. Ricotta-stuffed squash blossoms are popular throughout Mexico, and shockingly easy to make. Ready in under half an hour, they’ll always be gobbled up with delight. After all, who could resist this combo? Perfect for snacks or appetizers anytime, you may want to double the recipe. I can’t think of a more delicious way to get your vitamins and important minerals like calcium, magnesium and zinc.

Ricotta-stuffed Squash Blossoms

Ingredients

• 16 squash blossoms
• 1 cup ricotta cheese
• 1 large egg
• 2 tablespoons finely chopped onion
• 1 tablespoon chopped parsley
• 1 tablespoon oil
• 1 serrano chile minced (optional)
• ⅓ cup flour
• ¼ cup beer
• Salt and pepper to taste
• Oil for frying

Directions

1. Wash and dry the blossoms. Remove the inside — the pistil — of the flower with scissors. 

Make the filling:

• Heat the tablespoon of oil in a frying pan or skillet over medium heat. Sauté onions and pepper (if using) until onions are clear, about 1–2 minutes.
• Add ricotta to a bowl and, once cool, add the onion mixture and parsley. Mix together, adding salt and pepper to taste. 

Stuff and fry the blossoms:

• Carefully stuff each blossom. Once stuffed, they can be put in the fridge while you make the batter. 
• In a bowl, mix the egg, flour and beer to form a batter. 
• Heat a frying pan over medium-low until hot. Then grab a blossom, dip it in the batter and place in the oil to fry. Cook until light brown (just over a minute), then flip to cook the other side. 
• Repeat with the remaining blossoms, cooking in batches. 
• Place on a paper towel to remove the excess oil and serve. 

Mushrooms

Have I ever told you I’m a total mushroom lover? I could eat them every day. These sautéed mushrooms are perfect as a side or a filling for quesadillas and empanadas. You can’t go wrong with them.

The mushrooms’ hearty flavor goes beautifully with the minty citrusy taste of epazote. If you’re not a fan, just substitute cilantro. Quick and easy to make, they’re ready in 20 minutes.

Sautéed Mushrooms

Ingredients

• 10 oz mushrooms, chopped how you like them
• 2 scallions
• 2–4 epazote leaves finely chopped (or 1 teaspoon dried)
• 1 clove garlic
• 1 guajillo pepper de-seeded and sliced
• 2 árbol chiles (optional)
• 1 tablespoon butter
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions

1. Heat olive oil over medium heat in a pan or clay pot. Add scallions and garlic, stirring constantly for a few minutes so the garlic doesn’t burn. 
2. Add mushrooms, guajillo and arbol chili, and sauté for 4–5 minutes until the mushrooms are slightly golden. 
3. Remove from heat and stir in the epazote, adding salt and pepper to taste.
4. Serve with warm tortillas and a spicy red taqueria-style salsa (recipe from last month). 

The post What to cook in July: Seasonal Mexican delights off the beaten track appeared first on Mexico News Daily

Argentine Night at Panza Tulum

An asado is an Argentine barbecue gathering, and who doesn’t love a gathering with wine and sexy dancing?  An asado plus a live orchestra and chance to get out on the dance floor sounds wonderful to me. If you’re more of a listener than a dancer just sit back and sip wine watching the dazzling dance show and live orchestra. 

Date: July 5, 7:30 – 10:30 pm
Location: Panza Tulum, Av. Aldea Zama 10, Aldea Zama, Tulum
Cost: 270 pesos

Naturalist challenge at the Riviera Maya Forestry Nursery

Discover the beauty of the Riviera Maya’s biodiversity with conservation nonprofit Flora, Fauna y Cultura de México. Join other nature lovers for two hours exploring the Riviera Maya Forestry Nursery with a guide. Photograph and learn about the birds and bugs, plants and flowers, then submit your data iNaturalist Mexico, a citizen science platform. Come help contribute to a global database of biodiversity while learning about the natural world around you. 

Date: 5 July at 8 a.m.
Location: Vivero Forestal Riviera Maya, Km. 282, Carretera Federal Chetumal-Puerto Juárez, Playa del Carmen
Cost: 50 pesos

Full moon temazcal

If you’ve never experienced a temazcal — a traditional Mesoamerican sweat lodge — I  highly recommend it. I’ve done a bunch and loved every experience at every location. It’s a chance to look within, heal your heart, let go of what no longer serves you and ask for healing. This temazcal takes place every sunday at the Centro Ceremonial Maya Oxlajuj. 

Date: July 6, 13 and 20 at 6 p.m.
Location: Centro Ceremonial Maya Oxlajuj, Carretera Chicxulub Puerto Km. 13, Mérida
Cost: 300 pesos

Feria del Carmen

Playa del Carmen’s largest annual fair offers a cultural week full of family activities, music, fabulous foods, traditions and much more. Like all fairs, it’s open daily and goes into the night. You can see the program online to be sure you don’t miss anything. I’ll be popping over from Cozumel to enjoy some gastronomical treats and hopefully see you there!

Date: July 13 through August 6
Location: Playa del Carmen
Cost: Free

Cozumel Vivo Fest 2025

Cozumel’s Vivo Fest is a cultural experience of art, ocean conservation, live concerts, gastronomic sensations and much more. It’s a true celebration of life with guest chefs, Maya cultural activities and wellness practices. This is the way of the island and you’re all welcome to come down and enjoy it as well. See the full itinerary online. 

Date: July 11 through 13
Location: Cozumel, with a lot of events happening at Hotel B
Cost: 1955 pesos

Tequila University at La Sirena

Want to learn more about gourmet tequila? This is the event for you. La Sirena is my favorite restaurant in Puerto Morelos, with great food and picturesque Caribbean views to watch as you sip and learn all about tequila in style. Taking place every Monday, Tequila University teaches attendees “how to truly taste, appreciate, and understand Mexico’s most iconic spirit.”

Date: July 7, 14 and 21 at 4 p.m.
Location: La Sirena, Calle Jose Maria Morelos Mz 4, Puerto Morelos
Cost: 150 pesos

Spiritual workshop with dolphins

The Gathering of Light Workers and Dolphins promises a beautiful four-day event building heart connections with a pod of dolphins. These special creatures will help transform mind, body, and spirit in joyous co-creating sessions. It’s an experience of a lifetime, led by professionals of the Dolphin Ambassador Program who have studied and worked with dolphins for five decades. 

Date: July 17 through 20
Location: Isla Mujeres
Cost:  Email for specifics

Sacred Awakening women’s retreat

Feeling disconnected, overwhelmed or just ‘meh’ on the inside? Then perhaps some self-care is what you need. The Sacred Awakening retreat offers six days of self-love and connection to nourish your soul. Experience sacred ceremonies and learn how to release stress and heal through breathwork and movement.

Date: July 21 through 26
Location: Lunita Jungle Retreat Center, Puerto Morelos
Cost: Rooms start at 2297 pesos 

Kombucha making course at Diosa Organics

Delve into the world of the ever-popular kombucha. In this brewmaster’s course, you’ll make three kombuchas, try ten, get recipes and learn how to make the drink from scratch. It’s all included, complete with a starter kit to take home to continue making your own. No prior knowledge needed: just turn up and enjoy the day of getting down and healthy with this fermented beverage. 

Date: July 13, 19, 20, 26 and 27
Location: Diosa Organics, Playa del Carmen
Cost: 1,500 pesos

The post What’s on in Yucatán and the Riviera Maya in July? appeared first on Mexico News Daily

Swim with nesting sea turtles

June is peak sea turtle nesting season all along the Riviera Maya. So, if you’ve ever wanted a guarantee you’ll see them when snorkelling, June is the month to go. Akumal is famous for its sea turtles, so head to Akumal for a guided tour with photos any time this month. 

Date: Every day in June

Location: Akumal, Riviera Maya, Mexico

Cost: 600 pesos (US $31) per person. 

Lush Latin dance party

Practice your moves dancing the warm Caribbean night away. There’s a free beginners’ salsa dance class and a Bachata dance class as well. Grab your partner and arrive early for the class if you’re interested, before spending the night on the dance floor or on the roof, under the stars.

Date: 6 June, 7 p.m. – 2 a.m.

Location: Mexcalli Restaurant, Playa del Carmen

Cost: Free

Caribbean Craft Beer Festival

To cure what ails you (pun intended), join the fun at the Caribbean Craft Beer Festival in Puerto Morelos. Is there anything better than a cold beer on a hot day? It’s hard to beat, so this is the perfect event as summer arrives. Workshops and tastings, beer sommeliers, and master brewers will all be there to share their expertise. 

Date: 6 & 7 June
Location: Puerto Morelos
Cost: Free

Marina Seca art exhibition 

Get ready to fall in love with art all over again at the Art Exhibition at the Marina Seca Plaza. Showcasing the beauty of the Riviera Maya. Two talented local artists will be displaying their works. It should be a nice way to spend at Saturday or Sunday afternoon. 

Date: 7 & 8 June, 12 p.m. – 4 p.m.

Location: Marina Seca Plaza, Puerto Aventuras

Cost: Free

Les Misérables in Playa del Carmen

The world-famous Broadway hit Les Misérables is coming to Playa del Carmen. A deeply human story, this musical is packed with powerful music, heartwarming lyrics, and is a beautiful story of true love, justice, hope, and the fight for redemption. Prepare to laugh, cry, and enjoy a spectacular night out. 

Date: 7 June, 8 p.m. – 11 p.m.

Location: Solidarity Theatre, Playa del Carmen

Cost: 270 pesos (US $14)

Submerge yourself beneath the waves

Did you know that only 1% of the world’s population has been on a submarine? Invite yourself into the lucky one percent and take advantage of summer savings by enjoying a ride on Atlantis. It’s Cozumel’s most exciting way to escape the summer heat. Shipwrecks and stunning reef life await and after all, Cozumel is famous for its underwater paradise. 

Date: 9 June (or book another day)

Location: Atlantis Submarines, Cozumel

Cost: Special June price US $80 (usually $120)

Ritual sounds and gongs experience

Enter into a world of inner power of sound through an aura cleansing smoke tunnel. The ritual drums will awaken your presence as a didgeridoo leads you within. Norse shamanic recitals will honor your ancestors and much more. This Ritual Sounds & Gongs Experience is a healing night of sound to balance mind, body and soul. 

Date: 14 June, 7 p.m.

Location: Sound House, Playa del Carmen

Cost: 600 pesos advance (before June 7), 800 pesos after and 900 pesos at the door. 

See the summer solstice feathered serpent at Chichén Itzá

It only happens twice a year, so don’t miss the chance to see the feathered serpent descend the great pyramid at Chichén Itzá. An important cultural experience at Mexico’s most iconic and most visited Mayan attraction, the show attracts thousands every year. There’s a light show at night, so be sure to stay for a fascinating glimpse into Mayan history projected on El Castillo, the main pyramid. 

Date: 21 June

Location: Chichen Itzá, Yucatan

Cost: 755 pesos (US $39) with discounts for locals

Father’s Day run

Fun for the whole family in the 2025 Father’s Day Run. Promoting health, sports, joy, and togetherness, there’s also a run for the kids. Plus, all the usual adult categories and age groups. But best of all, you have a choice of completing the 5km or 10km run. Walk, run, or just go and support, it promises to be a fun way to spend Father’s Day morning. 

Date: June 22, starting at 7 a.m.

Location: Parque Cancún, Cancún

Price: Adults 350 pesos, kids 250 pesos

Artisanal chocolate tasting

From bean to bar, chocoholics get your tastebuds ready. This tantalising tasting journey takes you on a discovery of Mexico’s finest cacaos and award-winning chocolates. Cacao ceremonies with sipping chocolate, the finest infused chocolate, and let’s not forget organic brown sugar-coated cacao beans, plus much more. Learn about the finest Mexican chocolates and enjoy them every way possible. 

Date: 26 June, 11 a.m.

Location: Calle 11 Sur, La Veleta, Tulum.

Cost: 1,300 pesos (US $67)

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 seven 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 and Yucatán in June? appeared first on Mexico News Daily

All the melons are at peak freshness this month. Watermelon, cantaloupe and honeydew, all of which people either love or hate. I think they get a bad rap — all melons are aces in my book. 

You’ll also find stone fruits starting to make an appearance. Plums and peaches are appearing at lower prices, which is awesome. A big summer salad with grilled peach is a favorite for me. 

And good news: it’s peak season for my favorite fruit: avocados. So I’ve got a lovely refreshing way for you to enjoy them that you’ll love, trust me. 

Let’s take a look at some refreshing ways to enjoy these sumptuous summer treats.

Watermelon

Cold straight from the fridge or as a big glass of agua fresca de sandia, watermelon is the perfect way to cool off in summer. And with only three ingredients, who doesn’t love a cheeky watermelon margarita! 

But have you tried watermelon in a salad? It’s amazing. 

We’re talking sweet watermelon with salty cotija cheese, refreshing mint, tied together with a nice zesty lime dressing. It might sound unusual, but, for most, it’s love at first bite. Plus, let’s not forget all watermelon’s health benefits: improved hydration, muscle recovery and heart health. It’s also an excellent source of vitamins A and C and lycopene, which can reduce the risk of heart disease and certain cancers. 

This summer salad is the perfect way to beat the heat of June. 

Watermelon Salad

Salad Ingredients:

• 8 cups cubed watermelon
• 1 jalapeño, finely chopped
• ½ cup of either cojita or feta cheese, crumbled
• ½ cup red onion, finely chopped
• 3 tbsp fresh mint, finely sliced

Dressing Ingredients:

• 2 tbsp olive oil
• 2 limes zested and juiced
• ¼ teaspoon salt, more if desired

Directions

1. Add watermelon, cheese, jalapeño, red onion and mint to a large bowl.
2. Whisk olive oil, lime juice, lime zest and salt together. 
3. Pour the dressing over the salad and gently stir to combine. Serve immediately. 

Avocado

Easy to make in 10 minutes, I dare you not to fall in love with avocado ice cream. If there was ever going to be a healthy-ish ice cream, it’s made from a superfood, right?

Creamy and delicious, avocado ice cream is competing against mango sorbet for favorite summer treat in my house. Best of all, no ice cream maker needed! You probably have all the things you need already in the kitchen.

Avocado Ice Cream 

Ingredients

• 2 large whole avocados (about a pound/454 grams)
• 1 cup heavy cream
• 1 cup condensed milk
• 1 lime, zest and juice

Directions

1. An hour before making the ice cream, place a glass bowl in the freezer (this helps the cream get fluffy). Line a rectangular loaf pan with plastic wrap. 
2. Slightly smash the scooped-out avocado in a bowl, and add the lime juice and zest. Stir to combine. Beat with an electric mixer for a couple of minutes until it has a smooth, even consistency. 
3. Take the glass bowl from the freezer and pour in the heavy cream. Starting slowly, then increasing the speed, whip until the cream has formed peaks, about 4 minutes.
4. With a spatula, gently fold in the avocado mixture until incorporated. Be careful not to lose too much of the cream’s fluffiness. 
5. Pour the mixture into the loaf tin, cover with plastic wrap and freeze for at least 4 hours. 
6. Take out 5 minutes before serving so it’s soft enough to scoop and enjoy!

Taquería-style salsa

Okay, this salsa should come with a warning: It’s addictive. It’s so good, you’ll want to put it on everything, not just your tacos pastor. Best of all, you can roast, fry or boil the ingredients to suit your taste. I like them roasted. 

I love that this recipe has tomato and tomatillos. But I’m a sucker for tomatillo anything. Thankfully, they’re also available year-round. Oh, and this salsa can be spicy. Adjust the heat to your liking by not adding as many chiles arbol. 

Ingredients

• 1 large tomato
• 4 medium tomatillo (6 small ones)
• ⅓ medium white onion
• 2 cloves of garlic, unpeeled
• 13-15 dry arbol chile peppers, dry
• Salt to taste

Directions

1. Put a heavy skillet over medium heat. Once hot, add the tomatillos, tomato, garlic and onion to roast. 
2. Cook, turning occasionally, for about 8 minutes until everything shows signs of blistering and softening. The garlic will cook faster than everything else, in just a few minutes, so remove it when ready and set aside. 
3. Remove everything from the skillet and place it all in a blender, including the garlic. Now add the chiles arbol to the skillet and continuously stir to slightly roast them. They can burn quickly, so keep an eye on them. 
4. Add them to the blender with the garlic, and blend until smooth. Add a little water if too thick.
5. Place in a bowl and enjoy!

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 seven years now, she’s in love with Mexico and has no plans to go anywhere anytime soon.

The post What to cook this June: The fresh fruits of summer appeared first on Mexico News Daily

We saw everything from the golden city of Izamal to Bacalar’s Lagoon of Seven Colors. Add the stunning rainforests and ruins of Palenque and we explored a total of three Pueblos Mágicos. I got to scratch them off my Pueblos Mágicos scratch map, which is still the most fun way I’ve found to explore Mexico. 

I love that the Maya Train has included stops to or nearby so many Pueblos Mágicos and given us a luxurious way to get there. 

So, what do you need to know before you go? Here’s what I learned. 

Get tickets early

Ticket lines can be quite long, so plan on getting to the station an hour early if you want a good seat. This will help because buying a ticket takes a while. It’s not as simple as buying a bus ticket, where you state your destination then pay: it took us nearly ten minutes to get two standard tickets.

The ticket office workers take down a lot of information, so have your email address and phone number ready. This will save time and, if you don’t speak Spanish, any miscommunication: we found that most of the time, ticket office workers didn’t speak any English. Don’t worry though, the station managers often do, so there’s usually someone nearby to help out in a pinch. 

Alternatively, you can buy your tickets online on the Maya Train website or download the railroad’s app to get tickets before you go. 

Check the timetable before you go

At many stations, the Maya Train leaves just once a day, so be sure to check the schedule before heading out.

If you’re leaving from a popular tourist destination like Bacalar, get tickets in the morning: they’re likely to sell out. There, the train only leaves once a day at 5 p.m. and it fills up fast. But the good news is that if you do miss the train, ADO buses leave about every half hour, so you won’t be stranded (but it’s much less fun). 

Take the Maya Train bus

We started out adventure at Cancún airport, because a dear friend flew down from the United States to join me on this adventure. Here, a taxi tried charging us 500 pesos to go to the station. The railroad’s official bus arrived within ten minutes, and it was 35 pesos; less than US $2, so don’t risk getting scammed.  

Luckily, along the rest of the route, on all of our stops, the taxis were lovely. If there is no shuttle, bus or other form of transport, don’t be concerned about being overcharged. There is a set price and a lot of stations have a taxi booth that will call for you and tell you the price up front.

It’s really safe

My friend was very impressed with the trip’s safety. Coming down from the United States and being used to some of the unfriendliness of the U.S. news cycle, she felt very safe. More than once, she mentioned the friendliness of the guards on the route.

It’s true. Each time we arrived at a station, National Guard (GN) agents were there along the platforms to greet us, always polite and smiling. When we left a station, they would often wave goodbye.

On the train itself, we noticed there were always a couple of GN agents traveling aboard, smiling when passing you in the aisles. The Maya Train feels like a very safe way to travel around southern Mexico. 

The bathrooms are awesome

Compliments for public bathrooms are not something you hear every day. But the cleaners on the Maya Train do an amazing job. 

The bathrooms even smelled good. If you’re like me, then you probably only use public bathrooms when you can’t hold it any longer. It’s not something I look forward to, ever. But the cleaners travel on the train with you and are constantly cleaning both the floors and the bathrooms.

It’s okay to take snacks

We traveled on the train for long periods. There’s a dining car with a great menu, but we always had a big breakfast off the train. Aboard, we just wanted snacky things, like when you go on a road trip. 

So, we had our snacks but — oh no! — that produced a lot of crumbs. If you’re a snacker, you know what I’m talking about. Everything was okay: within five minutes of us finishing our snacks, the crumbs were swept away by the cleaners and our seats were back to being pristine.

The Maya Train is a smooth ride

If you get motion sickness, as my friend does, you’re in for a treat. We traveled for over ten hours on the train one day and she didn’t once need her Dramamine. 

Best of all, I could sketch in my travel journal from place to place. Using a pen. Without mistakes or a rattling train causing boo-boos. That in itself, is amazing to me. 

Overall, it was a fantastic trip on the Maya Train. I sincerely hope you take the chance to explore some of the Pueblos Mágicos and other sites along the route. It’s a wonderful way to get around Mexico.

The post What I learned from traveling on the Maya Train appeared first on Mexico News Daily

Great news for your health, but not so great for my wallet. Why? Because every time I get groceries, something always ends up added to my basket — just because it’s so fresh, at peak ripeness and looks amazing. So, the recipes start running through my head. Then I can’t resist.

Today it was radishes. 

Does this ever happen to you? Do you love to cook too? If so, you’re in the right place. Let’s discuss what’s in season this month, plus some recipes on how to use them.

Radishes

This was my lunch. Those delicious-looking radishes did come home with me and were quickly made into a filling lunch bursting with Mexican flavor. The radishes were the star of the show, adding a nice crunch. Zesty lime and cilantro dressing and a few slices of avocado on top, and I was in heaven.

I call them lettuce tacos, but I’m sure there’s a proper name for them out there somewhere. If you know it, please pop it in the comments. 

The humble radish is packed with vitamins, minerals and antioxidants and can be beneficial for heart and kidney health. High in Vitamin C, it is a good immune system booster.

Black Bean Lettuce Tacos

Ingredients

• 3 cups cooked black beans, or 2 cans (14oz) black beans
• 2 large ears of corn (kernels only) or 2 cups corn kernels (canned or frozen)
• ½ cup crumbled feta cheese 
• ⅓ cup chopped fresh cilantro 
• 5  radishes, diced
• 1 large jalapeño, finely chopped
• ¼ cup lime juice (about 2 limes) 
• ½ tsp grated lime zest 
• ¼ cup extra-virgin olive oil 
• 1 Tbs red wine vinegar 
• ½  tsp fine sea salt
• 2 avocados, cut into long, thin strips 
• Lettuce of your choice; I used a small one to make cups 

Directions

1. To make the salad: combine the beans, corn, feta, cilantro, radishes, jalapeño, and lime zest in a large bowl. Drizzle the olive oil,  lime juice, and vinegar over the salad and add the salt. Stir to combine and add more salt to taste if necessary.
2. Make lettuce tacos: Spoon the black bean salad into each lettuce leaf. Place a couple of slices of avocado on top and enjoy!

Note: Leftover black bean salad will keep well in the fridge, chilled, for 3 to 4 days.

Chayote

May is peak season for chayote. This vegetable is a favorite of mine. Back home in Australia, we call it choko. It’s a favorite because one of my earliest memories is eating it with my mother, and I haven’t stopped since.

But it’s also a powerhouse of health, helping boost liver health and function as well as being diabetes friendly. Chayote’s powerful phytochemicals can increase blood flow and lower blood pressure, making it a heart-smart veggie. 

I have many chayote recipes, from simply steamed with butter, salt and pepper to baking them into chips. Coming into the warmer months, I’ll be making chayote salads. I first found this salad on a Mexican cooking site and love it. 

Chayote Salad

Ingredients

• 2 large chayotes
• ¼ red or white onion, thinly sliced
• ½ cup  Mexican queso fresco (optional)

Dressing

• 2 Tbsp olive oil
• 1 Tbsp mild vinegar, I like either red wine or white wine vinegar
• 1 Tbsp water
• 1 tsp Mexican oregano
• ¼ – ½  tsp salt to taste
• ¼ tsp freshly ground black pepper

Directions

1. Cover the chayotes in water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15–20 min. Until a knife can be inserted easily. Remove from heat, drain and leave to cool. 
2. In a small bowl, mix olive oil, vinegar, water, salt and pepper. Mix well, then crush the oregano between your fingers and add to the dressing. Add the onion.
3. Once the chayotes are cool enough to handle, peel them and cut them into cubes. Once on the plate, drizzle with the dressing and serve. If adding queso fresco, add before serving. 

Cauliflower

What’s your favorite way to eat cauliflower? Raw, cooked, oven-baked, steamed, stir-fried or pickled?

I’ll take it any way I can get it. I love cauliflower. It’s between cauliflower and broccoli as to which is my favorite cruciferous vegetable, and honestly, I can’t decide. 

Okay, so we all know that cauliflower is healthy. But did you know it excels in folate and vitamin B6 content? Best of all it’s high-fiber and low-calorie content make it excellent for weight loss. It also excels in boosting eye health. 

This Mexican Cauliflower Rice recipe can be served with any meal or as the main course. 

Mexican Cauliflower Rice 

Delicious and light, you may want to double the recipe because everyone comes back for more. Best of all, it’s vegetarian and vegan-friendly. 

Ingredients

• 1 large cauliflower
• ¾ cup vegetable or chicken stock
• 1 onion, finely chopped
• 1 tomato diced
• 2 Tbsp olive oil
• 1 ½ Tbsp tomato paste
• 1 tsp minced garlic
• ½ tsp salt
• ¼ tsp cumin 
• ¼ tsp paprika

Directions

1. Cut the florets off the cauliflower to remove thick stems. Place in a food processor, and pulse until it looks like rice. If you don’t have a food processor, grate the cauliflower into a large bowl. 
2. In a large pan over medium-high heat, sauteé the onion, tomato and garlic until onions are soft, for about 10 minutes.
3. Add the cumin, paprika, salt and tomato paste, then the broth. Stir until the tomato paste is dissolved, then add the cauliflower rice.
4. Cook for 3–5 minutes until soft, remove from heat and season with more salt if necessary. Serve with lime wedges and chopped cilantro.

The post What to cook this May: Mexican veggies appeared first on Mexico News Daily