Explore Biodiseño MX at Mexico City’s Franz Mayer Museum, where biodesign brings nature, ancestral knowledge and technology together. The post Biodiseño MX at the Franz Mayer Museum explores more-than-human design appeared first on Mexico News Daily

September, known as the “ mes patrio ” or patriotic month, has begun. This is the month when Mexicans commemorate the consummation of our independence , which took place in 1821. During the official celebration on Sept. 15, the president reenacts the way the independence movement began with what we call the “ grito ” — the cry of independence. We also celebrate the grito at home , accompanied by family and friends. We dress up to look even more Mexican with sombreros, fake mustaches and braids. We drink tequila, sing Mexican songs, shout “ Viva México ” and, of course, eat. Perhaps the most famous seasonal dish, and the one that generates the most intrigue for me, is chile en nogada. September means hats, Mexican flags and wild celebrations. It also means chile en nogada season is upon us. (Chris Havler-Barrett) The dish is essentially a stuffed poblano pepper covered in a walnut sauce . The stuffing is a mixture of beef with fruits such as apple, peach, banana and pear, along with almonds, pine nuts, walnuts, onion and garlic. Its flavor profile, combining sweet and salty, is outstanding. And now, the intriguing part As a historian, I am fascinated by how official history is shaped, and I find it puzzling that chile en nogada is included in September’s menu as the quintessential Mexican dish. A ccording to information from an official government page, on Aug. 28, 1821, the Augustinian nuns of the Convent of Santa Mónica in the state of Puebla welcomed the first Emperor of independent Mexico, Agustín de Iturbide, with a newly created dish that represented the colors of the new national flag: green, white and red. This, the tale goes, is how chile en nogada came to be. The historical records, however, tell a different story: Agustín de Iturbide did travel to Puebla in 1821, but he arrived on Aug. 5. The list of supplies purchased for the emperor’s reception shows that the ingredients needed to make the chile en nogada weren’t acquired, so it is highly unlikely that he ever tried the dish. Nevertheless, he did enjoy a splendid banquet. The idea that the nuns created the dish for Iturbide is a myth: Historical records indicate that the recipe was already being prepared in the early 1800s. Researcher Lilia Martínez has discovered that nogada is a European sauce with documented origins going back to the 15th century. Chile en nogada is to Mexico what William Wallace is to the Scots: an enduring symbol of freedom… which actually has nothing to do with freedom. (20th Century) It’s important to note that without the Spanish Conquest, this dish would be impossible, since most of the ingredients used in chile en nogada originate in Spain or were brought over in the intercontinental trade of the time. These ingredients include the English walnut, a protein option of pork, beef or chicken, pomegranate, almonds, apples, pears, peaches and bananas. The poblano pepper is the sole ingredient native to this land — a huge and vital contribution, if I may add. So why is it considered the quintessential Mexican dish? “ Je ne sais pas ,” the French would say. Wouldn’t it make much more sense if we ate a mole madre or a “ tlacoyo? ” Or maybe we eat it because it’s the conjunction of two great culinary traditions. Regardless of the reason, I can promise you two things: first, it is one of the most delicious dishes in Mexican cuisine you’ll ever try. Second, once I find out when it became the quintessential Mexican dish, I will create a video and write an article about it. View this post on Instagram A post shared by Mexico News Daily (@mexiconewsdaily) Where can you eat it? Any Mexican restaurant will have its version of chile en nogada. However, in my opinion, the best chiles I’ve had are found in Puebla. If you can’t go there, look for a thick, ivory-white sauce on your plate, and you’ll probably have an amazing chile en nogada. I considered sharing the recipe, but every family has its own version, and I don’t want to offend anyone by claiming that mine is the ultimate recipe. This recipe is over three centuries old, from a time when people had the luxury of peeling walnuts with their fingernails and taking time to appreciate the landscape, so it requires a lot of time and patience; as in, two whole days. My parents had two comadres who prepared chile en nogada for the entire family, a party of 80 including us. A group of six women had to spend a whole week in the kitchen. We were fortunate, no doubt. Do you have a good chile en nogada recipe to share with us, or is the one you use a family secret? Do you know where the best chile en nogada can be found? Share in the comments below. María Meléndez is a writer and art historian. She works at the Mexican Cultural Institute of the Embassy of Mexico in Washington, D.C. The post Taste of Mexico: The curious history and myths of chile en nogada appeared first on Mexico News Daily

All stories in El Jalapeño are satire and not real news. Check out the original article here . PIJIJIAPAN, Chiapas — Relations between southern regional neighbors in Mexico reached a historic low Thursday following a massive front-line fromage offensive by Chiapas cheesemakers, who ambushed Oaxaca by constructing a 1,611-kilogram ball of quesillo to reclaim their Guinness World Record for the “world’s biggest cheese ball,” escalating a long-simmering border dispute into an all-out dairy arms race. The offensive in the coastal town of Pijijiapan neutralized Reyes Etla, Oaxaca’s 2024 record of 636.2 kilograms, effectively tripling the tonnage and signaling a strategic shift toward heavy-artillery curd production. Defense analysts confirmed the deployment required 15,500 liters of milk and four hours of continuous tactical winding on a custom-built metal platform designed to prevent structural failure under heat and humidity. Chiapas cheesemakers hold the spoils of war aloft: A Guinness World Record certification. (Sectur / X) “This is no longer a matter of culinary pride; it is a full-scale declaration of dairy war,” said Chiapas cheesemaker Roberto Morales, addressing reporters near the massive sphere. “For over a year, Chiapas citizens lived under the psychological weight of a superior Oaxacan cheese ball. With this 1.6-metric-ton retaliation, we have fundamentally altered the balance of dairy power in southern Mexico.” Defense officials in Oaxaca have yet to issue a formal surrender, though intelligence reports indicate high-level emergency meetings are underway in Reyes Etla. Observers spotted local agricultural logistics teams inspecting dairy reserves and evaluating blueprints for a potential 2,000-kilogram counter-ball ahead of the upcoming festival season. Meanwhile, municipal officers in Pijijiapan face the formidable task of maintaining victory conditions before environmental factors intervene. “While our victory on the culinary battlefield is complete, we are now managing the post-battle logistics,” Morales added. “Specifically, the unraveling, portioning and consumption of 1.6 metric tons of high-density string cheese before ambient humidity forces a tactical retreat.” Check out our Jalapeño archive here. Got an idea for a Jalapeño article? Email us with your suggestions ! The post El Jalapeño: Dairy war between Chiapas, Oaxaca escalates over ‘world’s biggest cheese ball’ appeared first on Mexico News Daily

In Mexico, grandparents are often the source of traditional folk wisdom, writes María Ruiz, who has collected some of her favorite stories and sayings. The post Red threads, witches and upside-down tortillas: Mexican folk wisdom from our grandparents appeared first on Mexico News Daily

MND contributor Bel Woodhouse takes us on a tour of Mexico’s spectacular wildflowers, from vibrant sunflowers and cosmos to delicate poppies. The post When Mexico bursts into bloom: A wildflower guide appeared first on Mexico News Daily

Welcome to MND Tutor! This interactive learning tool is designed to help you improve your Spanish by exploring real news articles from Mexico News Daily. Instead of just memorizing vocabulary lists or grammar rules, you’ll dive into authentic stories about Mexican culture, current events and daily news. U.S. President Donald Trump’s claim that Mexico has “nothing” the U.S. needs beyond “hot tamales” and “tomatoes” contrasts with the scale and diversity of bilateral trade. Mexico exported US $60 billion in goods to the U.S. in July alone, including vehicles, auto parts, machinery, medical devices, AI servers, energy and food. The two economies are deeply integrated, with Mexican exports to the U.S. reaching US $358.7 billion in the first seven months of 2026, up 16% from the same period in 2025. Discover more about Mexican and U.S. trade and why it matters in our latest MND Tutor. div]:bg-bg-000/50 [&_pre>div]:border-0.5 [&_pre>div]:border-border-400 [&_.ignore-pre-bg>div]:bg-transparent [&_.standard-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [&_.standard-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8 [&_.progressive-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [&_.progressive-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8"> _*]:min-w-0 gap-3 standard-markdown"> To learn more, read the full article here . To get started, choose your level of Spanish: 🌵 Choose your level of Spanish 🇲🇽Beginner 🌵 Intermediate 🌶️ Advanced function redirectToTomatoQuiz(url) { if (url) { window.location.href = url; } } Let us know how you did! Check out our complete MND Tutor archive here! The post MND Tutor | Tamales and tomatoes appeared first on Mexico News Daily

Time in Mexico can be pretty flexible in terms of punctuality, but there are some things that even Mexicans aren't late for, writes Sarah DeVries. The post From the archive: Are Mexicans really always late? appeared first on Mexico News Daily

Cheese, cryptomining and student comprehension levels. Have you been paying attention to the news this week? The post The MND News Quiz of the Week: September 12th appeared first on Mexico News Daily

Mexico sent record exports to the United States in July, though the PISA test results and next year's midterm elections sparked more conversations at home. Here's the news you need to know for the week of Sept. 7-11. The post Mexico’s week in review: Exports and gas production hit record highs as patriotic spirit swells appeared first on Mexico News Daily

There's no disguising the danger of packing explosives on to sledgehammers and then detonating them. But to the residents of San Juan de la Vega, it's an honored tradition. The post Witnessing the explosive sledgehammer ritual in San Juan de la Vega, Guanajuato appeared first on Mexico News Daily

Mexico is a sanctuary for seven of the eight extant species of sea turtles, with volunteers helping to protect hatchlings in many coastal areas, including in Veracruz, writes Alan Chazaro. The post Turtle power: Volunteer to protect Mexico’s sea turtles appeared first on Mexico News Daily