Discover the history, secrets and ancestral preparation of the best cochinita, the Mayan culinary treasure of the Yucatán
Cochinita Pibil, a Mexican dish of pit-roasted pork Robert Briggs - Shutterstock
Aerial view of the ancient Mayan city of Chichen Itza Aleksandr Medvedkov - Shutterstock
The name Chichʼen Itzá translates as “At the mouth of the well of the Itzá,” referencing the nearby Sacred Cenote (Cenote Sagrado), a natural sinkhole used for ceremonial offerings
Mexican nixtamalized corn flour Mix Tape - Shutterstock
Nixtamalization remains at the heart of Mexican culinary traditions. Tortillas, tamales, pozole, and atole are all made with nixtamalized maize
Tira de la Peregrinacion, sheet 4 Public Domain - Museo Nacional de Antropología (Mexico D.F.)
This codex tells the story of the mythical migration that gave rise to the Mexico we know today
Basilica of Our Lady of Guadalupe in CDMX Arlette Lopez - Shutterstock
The Basilica of Our Lady of Guadalupe in Mexico City is one of the most significant Catholic pilgrimage sites in the world, attracting millions of visitors annually
Monument La Ofrenda in Tepeyac Garden, work of Aurelio G.D. Mendoza Belikova Oksana - Shutterstock
Beyond religious significance, the Virgin of Guadalupe embodies values of hope, compassion, and dignity
Pilgrims on the Calzada de Guadalupe clicksdemexico - Shutterstock
Each year, from December 6 to 12, nearly 12 million people visit Guadalupe, drawn by its deep cultural and spiritual significance
Mexican Goat "birria" Guajillo studio - Shutterstock
Closely tied to the festivities of the Virgin of Guadalupe, birria is a profound expression of devotion and mestizaje