These days this city on the sea has it all, including a taco for every palate. Whether you’re looking for 20-peso tacos from a late-night truck, or a haute gourmet taco experience, Puerto Vallarta has a place to fit the bill. 

This list is a combination of a little bit of everything, from locals-only holes in the wall to the heavily trafficked tourist hotspots. As with every list with the word “best” in the title, this list is subjective and certainly not exhaustive, so feel free to add or recommend your favorite spots in the comments.

Read on to discover the best tacos in Puerto Vallarta. 

Typical tacos in Puerto Vallarta

These days Puerto Vallarta is such an international city that you’ll find all sorts of regional tacos from around Mexico. But the ones that are most local to this part of Mexico are tacos al pastor (achiote-marinated pork), tacos de pescado (fried or grilled catch of the day) and tacos de birria (slow-roasted goat or beef). 

How to order a taco correctly

There is no wrong way to order a taco. The only thing that may get confusing are all the other items you’ll likely see on taco truck menus. Here are some terms to know:

• Torta: A sandwich made with a crusty roll.
• Volcan: A taco made with a toasted tortilla and topped with cheese.
• Huarache: A flat piece of masa dough topped with meat, cheese, and vegetables.
• Quesadilla: A folded tortilla (or two tortillas sandwiched together) stuffed with meat and cheese.

What to put on your tacos

Often at a taco shop you’ll be asked if you want your order “con todo,” and this typically refers to diced white onion and cilantro. Beyond that, the customization is up to you. Typically taco shops will have different bowls or vessels filled with salsa of varying degrees of spice. You’ll also find cucumbers, pickled vegetables and limes. It’s up to you how you want to dress yours up.

The best taco spots in Puerto Vallarta

Marisma Fish Taco

What started as a humble cart in the Zona Romantica has grown to become one of the best spots in Puerto Vallarta for fish tacos, now with a second location in Versalles. The Versalles location has a counter out front or a larger patio in the back. What you’re ordering here are the fish tacos. Crispy strips of fresh fish are lightly fried and folded between fluffy corn tortillas. Top with shredded cabbage and a variety of salsas, and you’ll see why these are consistently ranked as the best fish tacos in Puerto Vallarta. Note: You can order the fish grilled if you prefer.

Don Chava Taqueria & Cantina

In the heart of Zona Romantica, Don Chava Taqueria & Cantina serves seriously good street-style tacos and snacks in a sit-down setting. Order traditional tacos al pastor, tacos de chorizo, tacos de pollo and more. Make it a volcan or a quesadilla for bites full of salty, succulent cheese.

Panchos Takos

Puerto Vallarta residents may roll their eyes at this one, but Panchos Takos needs to be on the list. Located on the buzzy Basilio Badillo in Zona Romantica, Panchos Takos is a legendary hole in the wall that has received considerable (and much-deserved) attention for its succulent tacos al pastor. Wait in line (it moves quickly!) and snag a wooden table next to the rotating spit of achiote-marinated meat. The al pastor tacos are what draws the crowd but the quesadillas are, in my opinion, the stars of the show.

Note: If the line is too long for your taste you can walk down Basilio Badillo to Los Molcajetes, which also serves great al pastor tacos but in a more established restaurant setting.

El Puerco de Oro

Versalles is one of the hottest neighborhoods for foodies in Puerto Vallarta, with a range of hole-in-the-wall hideaways to fine dining. One of my favorite taco shops in all Puerto Vallarta is here on Calle Espana: El Puerco de Oro. The small shop sells one thing and one thing only: pork belly tacos. These crispy, fatty, salty, succulent morsels of meat are heaped atop blue corn tortillas. Topped with cilantro, onions and the salsas of your choosing, these impeccable tacos are nothing short of amazing.

Abulón, Antojería del Mar

I first came to Abulón, Antojería del Mar on a walking food tour of Versalles. That was in 2021 and I haven’t stopped being a regular since. This open-air patio restaurant specializes in seafood with their own signature twist. I keep coming back for the shrimp tacos al pastor. Juicy, pastor-style shrimp are piled atop blue corn tortillas and sprinkled with chunks of pineapple and avocado cream. Their octopus tacos are also worth tasting.

El Carboncito

An institution in the Cinco de Diciembre neighborhood, El Carboncito is the local late-night taco shop you’re stopping at on your way home from a night out. Frequented by a healthy mix of long-time residents, expats, and tourists, El Carboncito serves juicy tacos al pastor and all the fixings. Eat on a plastic chair alongside the side of the building, or snag a table inside. Either way, be sure to order a side of grilled spring onions and an ice cold beer.

Tacos El Moreno

Back down in the Zona Romantica, on the corner of Calle Constitucion and Calle Fco. I. Madero, this taco truck is always buzzing from open to close. Their handmade tortillas can be topped with asada, adobada, barrio, chorizo, pastor, or tripa and served as tacos or quesadillas. Don’t forget the range of salsas, onions and cilantro. There aren’t any tables here, but diners prefer it that way as they like to sit and eat in the plastic chairs or stools that surround the lively truck.

Taco Memo’s Grill

On the corner of Basilio Badillo and Aguacate in the Zona Romantica, Taco Memo’s Grill is another extremely casual (and extremely popular) taco stall. Tacos, tortas, and burritos are stuffed plump with asada and topped with beans, cilantro, and onions. A counter of salsas and pickled veggies means you can customize your tacos anyway you please.

Tacos Sahuayo

Located on the border of Versalles and Santa Maria, Tacos Sahuayo is a beloved taco truck dishing out succulent tacos, tortas, volcanes and more. Top with al pastor, asada, chuleta or chorizo. This is the perfect example of a local joint, as it’s nowhere near the Hotel Zone or any real tourist area. If you want to eat like a local, Tacos Sahuayo is the spot to do it.

Tacón de Marlin

If you’ve overdosed on al pastor in Puerto Vallarta, rest assured there is plenty of seafood to go around. Tacón de Marlin, for example, is one of the best spots in town to sit and savor an overstuffed seafood burrito (called burritas here). But these aren’t your run-of-the-mill burritos. No rice or beans, just super fresh seafood, some lettuce and a sprinkling of cheese is all you need for one of the most brag-worthy bites in town. The original burrita is filled with smoked marlin, but you can order yours with shrimp, octopus, fish, or a combo. There are two locations of Tacón de Marlin: one in Zona Romantica and one right outside the airport, just in case you’re craving one last bite before you leave.

Birrieria y Taqueria Liz

Not to be outdone by al pastor and seafood, Puerto Vallarta is also a hot spot for juicy, flavorful birria. That’s because the birria is one of the most important dishes in the state of Jalisco. Traditional birria is made with goat meat, but many places also do it with beef. It’s slow-roasted in a salty, flavorful broth and served in a variety of ways, from tacos and quesadillas to in a cup with a spoon. Located in Cinco de Diciembre, Birrieria y Taquería Liz is a morning taco shop serving both the beef and goat versions. Order tacos dorados or suaves, huaraches, or the ultra decadent quesabirria served with cheese.

Tacos La Mucca

From the brains that brought you the high-brow cuisine of Tintoque comes this dressed down taco establishment turning out seriously good tacos and other traditional Mexican snacks. Think escabeche, aguachile and sopes. But the taco to beat here is the taco arriero, which is overstuffed with carne asada and smothered with melted cheese, beans and cabbage. The traditional taco arriero was intended to be a cost-effective, massively filling meal for people at the end of the day, and this version is no exception. However, chefs Joel Ornelas and Alejandro Castellanos put their stamp on this version with wood-fired Angus beef.

Barbacow

A popular open-air neighborhood taco joint in Versalles, Barbacow is most famous for its barbacoa tacos served atop handmade blue corn tortillas. But you’ll find so many different types of tacos here, including asada, al pastor, shrimp adobada, tripa and more. The added flourish at Barbacow is the selection of different salsas that come with every order. Think peanut-style sauce or a tropical pineapple habanero.

Meagan Drillinger is a New York native who has spent the past 15 years traveling around and writing about Mexico. While she’s on the road for assignments most of the time, Puerto Vallarta is her home base. Follow her travels on Instagram at @drillinjourneys or through her blog at drillinjourneys.com.

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Cut to my late 20’s when I discovered the antidote — the supremely juicy and indulgent tres leches cake! Tres leches cake is soaked in about a liter of a combination of different milks and I was finally in moist cake mecca. With summer nights and bright mornings on the way, I felt it was finally time to share my chocolate tres leches cake recipe.

The history of this magical cake dates back to the 19th century, during which time recipes for milk-soaked cakes began appearing in cookbooks across Europe, particularly in England. These early versions likely influenced the creation of tres leches in Latin America. Nestlé, believe it or not, played a significant role in popularizing the cake in the 1940s, as part of a marketing campaign to boost sales of evaporated and condensed milk, when they added a recipe for tres leches on the labels of its products distributed in Latin America.

Today, I want to share with you one of my favorite versions of tres leches, a recipe with cocoa powder and a secret weapon, espresso.

Chocolate Tres Leches with Espresso

Ingredients

For the Cake:

1 cup all-purpose flour

1/4 cup cocoa powder

1 tablespoon espresso powder

1 teaspoon baking powder

1/2 teaspoon salt

5 large eggs, separated

1 cup granulated sugar, divided

1/3 cup whole milk

1 teaspoon vanilla extract

For the Tres Leches Mixture:

1 can (12 ounces) evaporated milk

1 can (14 ounces) sweetened condensed milk

1/2 cup heavy cream

1 shot of espresso

For the Topping:

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Cocoa powder, for dusting

Instructions

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13-inch baking dish.

2. Mix Dry Ingredients:

In a medium bowl, sift together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.

3. Beat Egg Yolks:

In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until the mixture is thick and pale yellow.

Add the milk and vanilla extract and mix until combined. 

4. Beat Egg Whites:

In a separate clean bowl, beat the egg whites until soft peaks form.

Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form. 

5. Combine:

Gently fold the flour mixture into the egg yolk mixture until just combined.

Carefully fold in the beaten egg whites until no white streaks remain.

6. Bake:

Pour the batter into the prepared baking dish and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan on a wire rack. 

7. Prepare the Tres Leches Mixture:

In a large measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and espresso until well combined.

8. Soak the Cake:

Once the cake has cooled, pierce the surface with a fork all over.

Slowly pour the tres leches mixture over the cake, making sure to cover the entire surface. The cake will absorb the liquid. 

9. Chill:

Refrigerate the cake for at least 4 hours or overnight, allowing it to soak up the tres leches mixture.

10. Make the Topping:

In a large bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

11. Serve: 

Spread the whipped cream frosting over the cake.

Dust with a generous amount of cocoa powder before wowing your guests.

Enjoy your new favorite dessert and let me know what you think of my chocolate tres leches recipe in the comments!

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

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And it appears that Guanajuato is ready to take on that mantle: the state currently ranks fifth nationwide in the amount of land devoted to vineyards, with 485 hectares devoted to viticulture and as many as 600 new hectares of land in the works to join the Guanajuato wine region. The state is Mexico’s fifth-largest grape producer and fourth-largest wine producer.

On average, Guanajuato’s wine region produces more than 1.2 million liters per year from a variety of grapes, including cabernet sauvignon, merlot, Syrah, malbec, cabernet franc, tempranillo, Nebbiolo, sémillon, chardonnay and sauvignon blanc.

Two Grand Gold Medal winners at the 2024 Concours Mondial de Bruxelles in León came from the Guanajuato wine region: Dos Buhos’ Grenache Gran Reserva 2019 and a 2020 red blend from Pájaro Azul. In all, though, the state is home to 46 vineyards, 25 of which offer  enotourism experiences ranging from hotels and restaurants onsite, vineyard and cellar tours, pairing dinners, wine tastings and other activities like horseback riding and hot-air balloon rides.

The state advertises five routes for exploring its vineyards: two near San Miguel de Allende, one close to León, one through Salvatierra and another one via the city of Guanajuato.

What climate conditions make Guanajuato a good wine region?

Guanajuato is one of Mexico’s best regions for wine production primarily due to its climate, shaped by the area’s basins and rivers.

Despite being outside the traditional meridian of wine-producing regions like France, Spain or Portugal, Guanajuato benefits from weather conditions, high altitude (2,000 meters above sea level) and soil components that produce quality wine grapes.

Other advantages include a semi-warm and arid climate with a year-round average temperature of 18 degrees Celsius, many hours of sunshine and an average annual precipitation of 650 millimeters.

What about water scarcity?

Water scarcity in Guanajuato has prompted all types of farmers to seek ways to increase productivity on their land, and grapes turn out to be a good option as they are not water intensive crops.

A slight reduction in water input to Guanajuato’s vineyards produces brief hydric stress, which concentrates grapes’ natural sugars, producing better wines. 

Elías Torres Barrera, head of the Grape and Wine Association in Guanajuato, recently told the newspaper El Sol de León that compared to other crops, the grapes, which use little water, are more sustainable and “an alternative in this season of drought and heat.”

When does the Guanajuato wine region’s harvest season begin?

The harvest season, known as vendimia in Spanish, is expected to begin in July and end in October this year.

During the grape harvest, vineyards in Guanajuato host a plethora of activities, including wine and food tastings, vineyard tours, picnics and opportunities to participate in traditional grape stomping.

With reports from El Sol de León and La Silla Rota

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A great place to start exploring Oaxacan street food is in the city’s markets. Most are open every day from dawn ‘till dusk, although I recommend going in the mornings. Dive in and you can find a rainbow of fresh produce and beautiful artisan goods.

Which Oaxaca street food markets are best to visit? 

My favorite market spot is the food court at the Mercado Merced, off Calle Murguía. The first tables you come to are catered by Fonda Rosita. The family makes amazing chilaquiles that come still bubbling in a casserole dish: layers of tortilla chips, herbs and cheese in spicy red or green sauce. I usually get my chilaquiles with a couple of fried eggs on top.

The largest market in Oaxaca is the Central de Abastos. It’s home to a huge expanse of stalls, more or less organized into different sections such as fruit, flowers, clothes and carpentry. There are also some great spots to get classic street food. The sprawling market can be a little difficult to navigate at times, so it’s helpful to explore with a guide who can help you start out picking from the wealth of different options available. 

Recently Netflix shows such Street Food Latin America have highlighted the food of Doña Vale. She makes delicious memelas, a perfect morning snack. Memelas are a small, soft corn base spread with refried beans topped with crumbled queso fresco or stringy quesillo. One from Doña Vale will run you between 20 and 30 pesos each.

Tlayudas

Tlayudas are an iconic Oaxacan street food. My favorite tlayuda spot, Dos Cielos, makes an awesome one with ribs, folded and grilled over a flame. You can also pick up tlayudas in the markets, but these are usually open faced and can be a little dry or chewy to my taste. 

A famous place to be immersed in the smell of barbecue is the Pasillo de Humo, or Smoke Corridor, on Calle 20 de Noviembre. Walking through this area, you can immediately see where the name comes from. The air is full of smoke and the smell of cooking meat is all around as each vendor tries to entice you to their spot.

A treat to have after a big plate from the Pasillo de Humo is a cup of cold tejate from La Flor de Huayapam. Tejate is a pre-Columbian drink made from maize, cacao, mamey pits and cacao flower, served in a beautifully painted jicara gourd for 20 pesos. 

Tamales

Tamales are made from masa, a dough of nixtamalized corn, usually with some kind of filling such as mole. A great way to try Oaxacan mole on the move!  

One of the best places to get tamales is the Sanchez Pascuas market. Nestled close to the entrance, steam pours from a big cooking pot. You can grab a stool and squeeze up alongside the pot to eat them there and then, piping hot, or have them bundled up in paper to take away. The chicken amarillo tamales served inside a corn husk are delicious, as are the rich black mole ones served inside a fresh banana leaf. 

Other popular tamale fillings include Rajas which are roasted poblano peppers, beans and a Oaxacan herb called chipil.

Tacos

The street tacos you typically find in Oaxaca are rolled in soft tortillas sometimes referred to as blandas. Find the best in front of Carmen Alta church on the corner of García Vigil and Jesús Carranza.

Tacos del Carmen is a Oaxaca institution. They have been serving tacos and quesadillas of chicken tinga, chorizo with potato, squash blossom and mushroom since 1977. You can get a glass of agua de jamaica to go with your tacos, or grab a mezcal margarita from La Popular next door. These tacos run out, so don’t go too late. 

If you’re looking for a fix later in the day, Tacos Roy or La Flamita Mixe offer great al pastor tacos. Carving the meat straight off the ‘doner’ like trompo, this style stemming from Lebanese roots.

Late night tacos at Lechoncito del Oro are essential. These are tacos filled with succulent slow-roasted suckling pig. The loaded tostadas are also amazing, if a little difficult to eat after a few drinks. 

Desserts

Once you have filled up,  you might be looking for dessert. The streets of Oaxaca, of course, have plenty to offer. 

During the day it’s well worth visiting the Plaza de las Nieves in front of the Basilica de la Soledad. Nieves are ice cream and can be either water or milk based. The flavor options are endless: some are to be expected, such as fruit, cacao or even mezcal. Others require a bit more thought, such as quesillo, tuna or the mysterious “Beso de Oaxaca.”

Grabbing a box of fruit with lime and chili, or a roasted banana slathered in condensed milk from roving vendors are also great ways to get a sugar fix. You’ll hear them coming by the sound of the steam whistle.

Chefs and foodies have long been making the pilgrimage to Oaxaca City to experience the profound flavors. Michelin has awarded stars to Oaxacan restaurants and chefs. However, there is more than just fine dining to enjoy in Oaxaca. Quite simply, the street and market food here is some of the best in the world!

Anna Bruce is an award-winning British photojournalist based in Oaxaca, Mexico. Just some of the media outlets she has worked with include Vice, The Financial Times, Time Out, Huffington Post, The Times of London, the BBC and Sony TV. Find out more about her work at her website or visit her on social media on Instagram or on Facebook.

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Chilaquiles is a top tier breakfast/brunch dish in which you, on purpose, make your tortilla chips soggy with salsa in the pan before adding the finishing touches. Chilaquiles are such a ubiquitous dish in Mexico yet often misunderstood in other parts of the world. I’m very happy to see this dish finally gaining some steam. Let’s get soggy!

Bonus recipe for my favorite plate-finisher, candied jalapenos, otherwise known as cowboy candy. Trust me, you’re going to want this in your cooking arsenal. 

Alternative chilaquiles recipes:

1: Jamón Serrano and Cowboy Candy

Ingredients:

Tortilla Chips: 

6 cups store-bought tortilla chips

Sauce: 

6-7 Roma tomatoes, roughly chopped

1/2 white onion, chopped

3 cloves garlic, minced

1 jalapeño, chopped

1/2 cup chicken or vegetable broth

Juice of one lime

1 tbsp vegetable oil

Salt and pepper to taste

Toppings:

100g Jamón Serrano, thinly sliced and rolled up tightly to make this dish seem less sloppy

1/2 cup candied jalapeños (recipe below)

1/2 cup crumbled queso fresco or feta cheese

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced red onion

1 avocado, sliced

1/2 cup lime crema (2 parts sour cream, 1 part lime juice)

One of two fried eggs (optional)

Instructions:

Make the Sauce:

In a blender, combine the tomatoes, onion, lime juice, garlic, jalapeño, and chicken broth. Blend until smooth.

Heat 1 tbsp of vegetable oil in a large skillet over medium heat.

Pour the blended sauce into the skillet and cook for 5-10 minutes, stirring occasionally, until the sauce thickens and deepens in color. Season with salt and pepper to taste.

 Assemble the Chilaquiles:

Add the tortilla chips to the skillet with the sauce. Toss gently to coat the chips evenly with the sauce. Depending on how soggy you prefer chilaquiles, cook for an additional 1-3 minutes to let your chips become the saucy mess they were destined to be.

Transfer the sauced chips to a serving platter or individual plates.

Add Toppings: 

Top the chilaquiles with rolled up slices of Jamón Serrano, candied jalapeños, crumbled queso fresco, chopped cilantro, and thinly sliced red onion.

Add slices of avocado circling the edge of the plate and drizzle with lime crema.
Add the fried egg if using on the very top. 

2. Candied Jalapeños (Cowboy Candy) 

Ingredients:

1-pound fresh jalapeños, sliced into rings

2 cups granulated sugar

1 cup apple cider vinegar

1/2 teaspoon cumin

1 tablespoon mustard seed

1/2 teaspoon ground ginger

Instructions:

Prepare the Jalapeños:

Wear gloves to protect your hands from the jalapeño heat.

Slice the jalapeños into 1/4-inch thick rings. Set aside.

Make the Syrup:

In a large pot, combine the granulated sugar, apple cider vinegar, cumin, mustard seed, and ground ginger.

Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.

Reduce the heat and simmer for 5 minutes, stirring occasionally.

Candy the Jalapeños:

Add the sliced jalapeños to the pot, then stir to coat them in the syrup.

Bring the mixture back to a boil, then reduce the heat and simmer for about 5 minutes, or until the jalapeños have just begun to soften and turn a darker green.

Jar the Candied Jalapeños:

Using a slotted spoon, transfer the jalapeño rings to clean, sterilized jars, packing them in tightly.

Pour the hot syrup over the jalapeños, ensuring they are fully submerged and leaving about 1/4-inch headspace at the top of the jar.

Wipe the rims of the jars with a clean, damp cloth and seal with sterilized lids and bands.

Candied jalapeños are not just perfect for these chilaquiles but add a sweet and spicy kick to burgers, sandwiches, nachos, or even as a topping for spicy tuna crispy rice (my version of spicy tuna crispy rice coming soon!).

Did you enjoy these alternative chilaquiles recipes? Did you try changing the recipe? Feel free to let me know in the comments!

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

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A special Mexican edition of the Concours Mondial de Bruxelles competition called the Mexico Selection has taken place before in various Mexican states, but this was the first time that the main competition was ever held in the Americas.

The León event, which took place June 7–9, was a competition for red and white wines. The 2024 event’s three other competitions — one for rosé, one for sparkling wine and one for sweet and fortified wines — are taking place in European locations.   

Nearly 7,500 red and white wines from 42 countries took part in the blind-tasting contest judged by experts from around the world.

Of the 663 wines presented by Mexican producers, 152 won medals (including nine Grand Gold Medals), a record, according to the newspaper El Economista. 

That outcome allowed Mexico to break into the list of top five countries in terms of numbers of medals won, according to journalist Liz Palmer. Only 30% of all the wines presented in the competition took home medals.

The top-performing Mexican entrant at this year’s event was Zeus Tinto 2020, an oaked red wine from the Valle de Guadalupe wine region of Baja California by the Baja winemaker El Cielo. Made from zinfandel grapes, Zeus Tinto was recognized with the Mexico Revelation distinction and earned a Grand Gold Medal. 

Less than 1% of competing wines at the event earn Grand Gold Medal recognition, the top award at the Concours Mondiale de Bruxelles.

The Mexican Grand Gold Medal Winners

The other Mexican wines that earned Grand Gold Medals were:

• a López Rosso Cavas Viognier 2023 from Zacatecas 
• two winners from Guanajuato wineries: Dos Buhos’ Grenache Gran Reserva 2019 and a 2020 red blend from Pájaro Azul 
• G&G by Ginasommelier Gran Reserva Malbec 2019, from Baja California
• Another Gran Reserva Malbec, this one a 2020 from Coahuila’s Casa Madero
• a Nebbiolo-Merlot-Syrah 2017 from Inspiración winery in Baja California 
• a Merlot Reserva 2020 from Baja California’s Bajalupano winery
• A 2022 Syrah from Solar Fortun winery in Baja California.

Sixty-nine Mexican wines won a Gold Medal while 75 won Silver Medals.

Spain was recognized as the top producer in the competition, collecting 31% of the awards, while Uruguay and Romania swept the top two medals. 

Uruguay’s Balasto 2017 (produced by Bodega Garzón) won the International Red Wine Revelation award while Romania’s Issa Chardonnay Barrique 2022 (produced by Crama La Salina) was awarded the International White Wine Revelation.

Last year, Mexico’s Cenzontle Blanco 2019 — produced by Finca El Empecinado in Baja California — won the International White Wine Revelation award.

Guanajuato was selected as host in recognition of its growth as one of the top players in the Mexican wine industry, in part because of the state’s ideal climate for grape cultivation. The state is in fifth place among Mexico’s states in the building of vineyards, with 485 planted hectares and more than 100 planned hectares, representing 4.5% of land in Mexico used for the production of quality wines, according to Concours Mondial de Bruxelles.

In 2021, the state’s Tourism Ministry launched Guanajuato, Tierra de Vinos, (Guanajuato, Land of Wines), a new initiative to create tourism opportunities using the state’s vineyards. 

The state is also the fifth-largest grape producer in Mexico and ranks fourth in overall wine production (more than 1,240,000 liters of wine annually).

Guanajuato boasts 46 wine businesses and 25 wine tourism businesses, while the Guanajuato Grape and Wine Association is comprised of 34 wineries. It is also home to one of only two wine museums in Mexico.

With reports from El Economista and El Universal

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Following in the footsteps of Tesla Tequila — introduced in 2020 — last week Tesla Mezcal was launched, becoming its most expensive liquor yet, according to the news website Business Mexico Insider.

The limited-release mezcal is priced at US $450 per bottle and is described on the Tesla website as “spicy, with a deep citrus and green apple nose that gives way to soft herbal notes with a delicate smokiness that lingers on the tongue.”

“It finishes with soft tuberose, jasmine and chamomile. Mouthfeel is balanced, yet strong with light bitter notes at the end.”

Tesla Mezcal’s hand-blown glass bottle — created by Tesla’s director of product design, Javier Verdura — is said to draw inspiration from centuries-old pottery traditions in Oaxaca. The 750-milliliter bottle has the shape of a lightning bolt, as did the gold bottle for Tesla Tequila, which sold at $250.

Tesla Mezcal is expected to be a popular collectible. As of Tuesday morning, the Tesla website listed the product as out of stock — even with purchases limited to two sets per customer. Those interested in purchasing the hard-to-get mezcal — which is only available for delivery in select U.S. states — should consult the website. There is no information regarding its availability in Mexico or other countries, according to the newspaper Infobae.

Musk’s mezcal is just the latest in celebrity-branded versions of the beverage. Rock-n-roller Sammy Hagar launched an 80-proof blend of mezcal and tequila called Santo Mezquila in 2017. Two years later, “Breaking Bad” TV series co-stars Bryan Cranston and Aaron Paul launched their Dos Hombres mezcal brand.

The mezcal is produced for Tesla by California-based Nosotros Tequila & Mezcal and is derived from the fermentation of Espadín and Bicuishe agave varieties, according to USA Today, which also notes that the Tesla Mezcal features a rather low 43% alcohol content by volume.

Mezcal, along with tequila, is one of the most emblematic Mexican spirits. Both are made from the agave plant, though tequila can only be made from one variety while mezcal can be made from many. Exports of tequila and mezcal from Mexico were worth $621 million in the first two months of 2024, putting them among the top national agricultural exports.

With reports from USA Today, Forbes, Business Insider Mexico and Infobae

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While there is no official record as to the birthplace of borrachitos, the most accepted theory is that the nuns of the Santa Rosa convent in Puebla — the same convent that created chile en nogada and mole poblano — created these sweets as a thank you gesture to the church’s benefactors. Due to their success, people started selling them. 

Made with cornstarch or gelatine, milk and sugar, borrachitos come in flavors such as strawberry, pineapple and coconut. 

Traditionally, the nuns infused the sweets with brandy, rum or eggnog.  As their popularity grew, different regions added their own flair to the delicacy. 

One of the most distinctive variants hails from Jalisco, which infused borrachitos with — you guessed it — tequila. Jalisco borrachitos have no fruit base, making tequila the main flavor. Another original version later appeared in Oaxaca, where the sweets were infused with mezcal, now one of Mexico’s trendiest spirits.

While the borrachitos in Puebla, Mexico City, Oaxaca, and other states are colored using red, green or Mexican pink dye, borrachitos in Jalisco don’t use dye at all. Instead, they remain a natural beige color to indicate the only flavoring is tequila. 

Where to buy borrachitos?

Some supermarkets sell borrachitos in the dulcería, or candy section. However, these don’t usually taste as good as the artisanal ones found in tienditas, markets, traditional candy stores and on roadsides stalls connecting cities and towns. 

Since borrachitos were born in Puebla, the road to this city is one of the most popular places in all of Mexico to buy them. 

In Jalisco, the expat paradises of Chapala, Jocotepec and Ajijic, on the shores of Lake Chapala, are known for producing some of the best artisanal borrachitos in the state. Vendors typically sell them on the side of the roads in small plastic bags containing five or six sweets per bag. You can find borrachitos infused with tequila and eggnog or flavored with fruit; the latter come in red, yellow or green. 

If you’re not on the road and don’t live near traditional candy shops or stalls, Dulcerías D’Raque in Guadalajara has an extensive selection of artisanal borrachitos and traditional sweets from all over the country. Their tequila borrachitos are particularly delicious.

Can I prepare borrachitos at home?

Borrachitos are so simple, that you can make your own at home. The process is simple: boil water with gelatin, add the fruit of your choice, then alcohol and sugar.  To simplify the process, you can substitute fresh fruit with flavored gelatine. Once the mix thickens, dust it with sugar before cutting it into rectangles or squares. 

Below you’ll find two different recipes for borrachitos: milk-based tequila borrachitos and fruit borrachitos. Enjoy! 

Tequila borrachitos 

Ingredients:

1 tbsp unflavored gelatin

1 cup water

½ cup whole milk

½ cup corn syrup 

1 ½ cups white sugar 

½ cup tequila or liquor of your choice

½ cup cornstarch

Preparation:

Mix the gelatin with water to hydrate it.

Add the milk to a saucepan with the sugar and corn syrup. Heat to boil over medium to low heat, stirring all the time. Once the mix thickens, add the hydrated gelatin and mix until all lumps disappear. 

Remove saucepan from heat and let the mix cool for a few minutes. Add the tequila and mix well.

Coat a rectangular glass mold with cornstarch, ensuring that all surface and sides are covered. Place the mixture in the mold and let it cool in the refrigerator for at least three hours. 

Once cooled, unmold the mix and use a napkin to remove any trace of cornstarch. 

Cut the mix into small rectangles and dust with white sugar.

Fruit borrachitos 

Ingredients 

1 tbsp fruit-flavored gelatin 

2 cups water

50 g cornstarch

½ cup of white sugar

3 tbsp of rum or liquor of your choice

Preparation

Heat 1 ½ cup of water in a saucepan. Once it starts to boil, add the sugar and mix until it dissolves. Add the gelatin and mix well. 

In a separate container, mix ½ cup of warm water with the cornstarch until all lumps disappear and you get an even consistency. Pour this mixture into the saucepan with the gelatin and continue mixing until it slightly thickens. 

Turn off the heat and let the mix cool for a few minutes. Add the liquor of your choice and mix one last time.

Pour the mix into a glass mold and let cool in the refrigerator for at least three hours. 

Once cooled, unmold. Cut the mix into small squares and dust with white sugar.

Gabriela Solis is a Mexican lawyer turned full-time writer. She was born and raised in Guadalajara and covers business, culture, lifestyle and travel for Mexico News Daily. You can follow her lifestyle blog Dunas y Palmeras.

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Considering the heat wave Mexico is experiencing, this is the most refreshing concoction you could put in your blender. This green goodness is a staple in many Mexican households and street food stalls — and for good reason.

This nutrient-rich blend provides vitamins A, C, and K, enhancing immune function, skin health, and bone strength. Pineapple and ginger aid digestion and reduce inflammation. Orange and lime juices boost immune defense and improve skin health. Cactus and celery offer fiber for digestive health and blood sugar regulation. This smoothie is a dynamo of nutrients promoting digestion, reducing inflammation, and enhancing overall well-being, making it an excellent addition to a balanced diet. It’s hard to pinpoint the exact date regarding the origin of jugo verde, but it can be traced back to traditional Mexican herbal and natural remedies, where various plant-based ingredients were used for their medicinal properties.

Mexican jugo verde typically incorporates local produce and herbs, blending them into a vibrant, green mixture that is both tasty and beneficial. Over time, jugo verde has evolved with various regional recipes adding their own twist to the basic formula. Despite variations on the theme, the core idea remains the same: A drink that harnesses the raw power of green vegetables and fruits to boost health and wellness. 

Here’s my favorite version of Mexican Jugo Verde:

Stephen’s Jugo Verde

Ingredients:

1/4 cup fresh parsley leaves

1 celery stalk, chopped

1 cup frozen pineapple, chopped

1 lime, juiced

1 cup orange juice (or water for a low sugar option)

1 thumb sized piece of ginger, peeled and chopped (less if you’re afraid, of course)

1-2 nopales (cactus pads), chopped

Instructions:

Prepare the Ingredients: Wash all the fresh produce thoroughly. Start with throwing in the frozen pineapple chunks. Chop the other ingredients to a blender friendly size, chuck them in, add the juices, and blend. Add more juice or water if the mixture is too thick

You don’t want to strain this juice, as I see some recipes online call for. You want to keep all the fibery goodness that you can.

Serve: Pour the jugo verde into glasses and serve immediately. Enjoy your refreshing and energizing green juice!

Tips to get the most out of this jugo verde recipe:

Adjust the sweetness by adding some agave syrup if desired.

The frozen pineapple should be sufficient but for a colder drink. Add a few ice cubes to the blender or refrigerate the ingredients before blending.

Once you’ve mastered this recipe, feel free to experiment with other green ingredients like kale, apples, or Swiss chard to change things up.

Mexican jugo verde is a delicious way to incorporate a variety of greens and fruits into your diet. It offers a great mix of vitamins, minerals, fiber, and antioxidants. Enjoy this traditional drink after a nice long run or as a refreshing cure for an overly indulgent night out.

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

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The mortar and pestle are essential in the cooking of various cultures, each with its own unique techniques. In Indian cuisine, the mortar and pestle are often used in a pounding motion to crush spices and herbs, releasing their intense flavors and oils. This method is crucial for creating flavorful, aromatic masalas and pastes. Similarly, Thai cuisine uses a pounding technique to make vibrant pastes for curries and salads.

In contrast, the Mexican technique consists of mashing ingredients with a press and twist motion of the tejolote, or pestle, against the rock surface of the molcajete. The molcajete’s rough texture is perfect for achieving a chunky, rustic texture. While the pounding motion in Indian and Thai cuisines aims to pulverize and blend thoroughly, the Mexican technique focuses on preserving the integrity of each ingredient without overprocessing.

Using a molcajete is a journey into authentic Mexican cuisine, and it’s also a bit of a workout. Mashing the ingredients with the strength of one hand while hugging the molcajete with the other is a sensory experience like no other. Here’s a step-by-step guide for creating an amazing guacamole using a molcajete:

1. Start by scooping out two avocados into the molcajete. Creamy, ripe avocados are the heart of any good guacamole.
2. Use the tejolote to mash them into a chunky consistency. Press and twist the tejolote against the avocado, aiming for a smooth texture that is still pleasantly chunky.
3. On a cutting board chop one tomato, half an onion, and a handful of cilantro. Each adds a burst of nutrients and flavor.
4. Using a spoon, incorporate all the chopped ingredients into the mashed avocado in the molcajete. Gently mix them together, ensuring even distribution.
5. Add salt to taste. Salt enhances the natural flavors and brings everything together.

Using the molcajete as the serving bowl to bring your guacamole to the table adds a touch of magic to any meal. You can garnish with lemon wedges, radish slices or cilantro leaves. The rough beauty of the stone, combined with the eye-popping colors of the guacamole, invites everyone to dip into the feast.

Place the molcajete in the center of the table, surrounded by your favorite dippers, like crispy tortilla chips, fresh vegetable sticks or soft tortillas. Serve it alongside grilled meats or as a topping for tacos and nachos. The communal action of dipping and sharing from the molcajete as a group not only enhances the flavors but also brings people together, turning any meal into a celebration.

As your family and friends gather around, dipping and savoring each bite, you’re not just serving guacamole; you’re creating memories and honoring a rich cultural legacy. So the next time you crave guacamole, try making it in a molcajete and savor the magic it brings to your table.

Sandra Gancz Kahan is a Mexican writer and translator based in San Miguel de Allende who specializes in mental health and humanitarian aid. She believes in the power of language to foster compassion and understanding across cultures. She can be reached at: sandragancz@gmail.com

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