Mexico’s mass tourism industry in the past forty years has been dominated by large-scale, purpose-built developments partially funded by federal funds. In 1967, responding to bullish predictions of US demand for beach vacations, Mexico’s central bank identified the five best places for completely new, purpose-built tourist resorts. Top of the list, as part of a 30-year plan, was the uninhabited barrier island now known as Cancún. read more

Question: What is a Mexican roof dog?

Answer: Glad you asked. It is a low-budget form of homeland security, a four-legged alarm placed on flat roofs of homes and businesses to look down on and discourage intruders, door-to-door salesmen and other nuisances.

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When U.S. executives are sent to Mexico, they soon hear that Mexicans are "indirect" and "will not give you a straight answer, "especially if what needs to be communicated is unpleasant." Thus, the gen... read more

Here in Mexico, there's one term I hate to hear on a job site. No, it isn't "oops." It's the term "mas o menos." It is the Spanish term that literally translates to "more or less." read more

The lobby of the beautiful La Nueva Posada hotel Although Lake Chapala's north shore is quaint and beautiful, services are world class. From cozy B&Bs to gracious hotels and bungalows, the trave... read more

A drink and dessert in one, this is perfect for informal summer entertaining. It is attractive scooped into margarita glasses and garnished with sprigs of mint or paper thin slices of lime. read more

This is a classic recipe from the Sierra Norte, adapted from Patricia Quintana's Cocina de los Angeles. Blueberries are nearly as abundant as apples in the Sierra, and the two make a wonderful combination. read more

Today, blueberries, raspberries, blackberries and strawberries are grown commercially during most of the year in Mexico, especially in Jalisco and Michoacan, with the exception of the summer rainy season. Berries are low in fat, cholesterol and sodium, and high in Vitamin C and fiber. The United States still imports 80% of its blueberries from Chile, but Mexican growers are hoping to change this and to increase both blueberry and raspberry exports. read more

This recipe is adapted from the Hacienda de los Morales, one of Mexico City's oldest and most beloved restaurants. Use thawed frozen berries if fresh ones are unavailable. read more

This can be used as a glaze or a barbeque sauce. Try serving it spooned over cream cheese as a dip or spread for crackers, or with small meatballs for hors d'oeuvres. It can be strained for use as a glaze, but for a dip with cream cheese it is better with some texture. read more

A traditional early morning or late night favorite in the Sierra de Puebla, this atole makes a warming, nutritious breakfast drink. Kids love the purple color. read more

Life in the mountains may be the secret of longevity. It is not uncommon for mountain folks to live past their nineties and complete more than a century on this earth. Country folks usually eat what they grow on their ranches. Corn plays such a fundamental role in the Mexican diet, as well as beans, chilies, tomatoes and onions. read more

Magic-filled stories abound in Mexico: curanderos claiming to cure illness with herbs and special oils and sorcerers insisting they can bring back straying spouses or cast evil spells on enemies. A Mex... read more

The reasons to learn a foreign language are many. "For those of us traveling or living in Mexico, there is no doubt that learning Spanish enriches our lives," says Ohio native Anne Meyer, a social stud... read more

It was a chance thing, really. We were heading for Patzcuaro, almost due south of Guanajuato where we had spent the past several days on a photography and business junket. While we were checking out of... read more

The term Costa Esmeralda covers a stretch of highway about fifteen miles long from Hotel Riachuelos to Casitas. Five tiny beach towns, occasionally broken by cattle farms and small rivers running down to the sea, enliven the stretch. These Mexican Gulf beaches are veritable tropical gardens. The location is 259 kilometers south of Tampico and 205 kilometers north of Veracruz on Highway 180. read more

The north shore of Lake Chapala is alive with the arts in all their manifestations. Music and dance -- from folk to classical, theater in English at the Lakeside Little Theatre, book clubs and creative writing groups complement the offering of galleries. Here are some suggestions to get you started. read more

Did you ever wonder why rain usually falls in the late afternoon or night during the summer in western Mexico? Can you figure out why the death rate for Mexicans is four times higher than for US-born workers in the southeastern USA? Do you know why "harmless" organic fertilizers washed into a lake can eventually kill every living thing in it? If you find these questions intriguing, you're going to want to own a copy of Geo-Mexico by Richard Rhoda and Tony Burton. read more

Emilio Rolando Villazón Mauleón is the world's next great tenor, at least equal to Placido Domingo, but easier on the eyes and with far more dramatic gifts. You don't have to know anything about opera to appreciate Villazón's voice. When you hear him sing, your jaw drops, your eyes glaze over, and the hairs on your arm stand to attention. This, I thought, is a voice for the ages. I felt like Al Capone must have felt the first time he heard the voice of Enrico Caruso. Villazón was born in 1972 in the Mexico City suburb of Fuentes de Satellite. read more

We do not operate an all-inclusive five-star resort. We do not live in a gated gringo enclave. Our home is in a genuine Mexican village, suburban Jocotepec, west end of Lake Chapala in the exciting state of Jalisco. Our street is bumpy and emits dust. We have no central heat or air conditioning. We do offer spectacular sunrises over the lake and a great view of Mount Garcia. We are pleased to report there is no steady flow of guests. Children, grandchildren and other relatives cycle through at their and our convenience. Close friends and next-door neighbors from East Tennessee have come and gone, one or two or three each winter, and another now and then when we return for the rainy season. read more

Mamey has a sweet, peach-like taste when ripe. Puree the peeled fruit in a blender and strain it to remove any fibers before using it to make mousse. A light coating of vegetable oil spray, such as Pam, works well to coat gelatin molds. read more

Mamey is native to tropical areas of Mexico and Central America. The skin of the pit peels away to reveal a yellow kernel underneath, the fruit's seed. The mamey pit was used by the Aztecs in making chocolate drinks and is used today in Oaxaca in making tejate, the foamy cacao drink served at markets and fairs. But it is the flesh of the mamey that is used most frequently in Mexican kitchens. read more

The addition of mamey makes cakes incredibly moist. Try adding mamey pulp instead of pumpkin pulp to muffin recipes. This one is adapted from a pumpkin cake recipe and makes good cupcakes, too. Ingred... read more

Pork and fruit go well together, and mamey is no exception. This is good with a simply prepared roasted pork loin. It doesn't take long to put together, and can be made in advance or while the pork fin... read more

Designed to hold mescal, the Chango Mezcalero has become a very collectible folk art item whose history has been recounted infrequently, if at all. While by all accounts it originated in the State of Oaxaca, home of mezcal — the spirit distilled from the baked, then fermented agave plant — it's now highly sought after by collectors residing much further abroad.

The traditional Mezcal Monkey was used to hold, display and/or gift mezcal. The clay bottle is just that, usually with a stopper made of cork, or a small piece of corn cob. read more