It all began with a casual comment by my friend Rodrigo Orozco — also known as Tarantula Man, thanks to the anti-poaching project he leads in western Mexico — when I told him about a hike I was org... read more

One moonless night, awakened by the barking of dogs, "hombrecito" — "little man" — crept past his sleeping brother and sisters to investigate the commotion. How long he was gone depends upon who is telling the story but the boy returned trembling and screaming about horrible, evil things out there in the dark. read more

Awakening to a misty dawn in the Valle de Santo Tomas, we were greeted by cool air, subtle sea breezes, and the sight of row upon row of deep green vines, laden with grapes that would become wine. This rustic valley would one day be part of the Ruta del Vino, the Baja wine country that is now a popular travel destination, with dozens of wineries, bed and breakfasts, crafts boutiques, and world class restaurants. read more

I adore travelling Mexico by bus. Mexico's bus system offers travelers an economical, efficient and effective means to explore the entire country. The routes are highly organized and the connections a... read more

Some of the most thriving enterprises in the highland areas are trout farms, either run privately or as community projects undertaken by locals. Through the years, we have enjoyed fresh fish from trout farms in different regions of Mexico, where water from mountain streams feeds the ponds. read more

If you hang out in the Zocalo (town square) as much as I do, the beggars get to know you. Depending on how you handle yourself, the nightly encounters can be easy or annoying. The reactions of the othe... read more

While traveling through the mountains to Tehuantepec, I noticed a large bald patch, obviously man made, on a very steep slope. At the time I thought "ah, someone must want to create erosion". The rest ... read more

I read somewhere that there are three stages to many occurrences in Mexico: the event; the contradictory rumors that are told about the event; and the decision that, given all the preposterous rumors, ... read more

In March of 1994, I was contemplating the saying "Mexico: so far from God, so close to the United States", and having a good chuckle over El Sub's interview with Ed Bradley. In March of 1996, Marcos me... read more

San Cristobal in April 1994 looked a lot like the rear command area in any bush war: lots of army, government officials, reporters, human rights observers, and tourists like me. A year after writing th... read more

Carved figure on display at the annual Radish Festival, held each year on December 23. "Mata rile rile ron" is a children's verse, used in a sort of "musical chairs" game. Photography by Diana Ricci S... read more

The Eagle struts during the "Sol y Luna" (Sun and Moon) performance at Monte Alban, in which the tale of the Universe's birth is told. Photography by Diana Ricci "Maria" (not her name) is a curandera... read more

In Parque La Venta, Villahermosa, Tabasco, rests an artifact from the Olmecs, who flourished some 3,500 years ago. Photography by Diana Ricci Yesterday was Columbus Day in the U.S. of A. There were p... read more

Sitting in California, Old Mexico, in July 1996, I realize how much of my time is wasted dealing with borders, particularly the one between here and the Old Country (Pictured is a fruit stand on the ro... read more

This picture was taken in the Sumidero Canyon, a man-made lake in Chiapas. The cliffs reach over half a mile in height in places. © Dan McWethy, 2000 Gringos call them "speed bumps". Mexicans nic... read more

These Monarchs were snapped by a young entrepreneur who walked around with a fistful of copies of different photos, gleefully selling to Gringos like us who, even though we had our own camera, lacked c... read more

The Juchitan seafood restaurant Mariscos d' Marlo is understandably popular among locals, with its large, attractive servings of the freshest fish and shellfish. After a wonderfully filling Sunday seaf... read more

This was one of the prepared foods we picked up at the Juchitan market. Several different ladies were selling this marinated chicken dish, so we picked out one of the friendliest-looking, bought her ch... read more

This was the course that I prepared during class, and although it is an impressive dessert, it is much easier than it will seem to guests, because the crepes, filling and sauce can all be made ahead. N... read more

This beef stew, the main course of our cooking class's feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students ... read more

This spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legum... read more

This typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce... read more

When this was written in the fall of 1994, there was still a sense of hope in the air: for democracy, for the economy, for a fair and equitable relationship with the U.S. People still believed that wit... read more