- Mexico exports more beer than any other country, with the value being $3.8 billion in 2017.
- A Mexico City restaurant had to pull its $27 taco (that’s U.S. dollars) off the menu because the Mexican red rump tarantula is a protected species by the government.
- One of Patricia Quintana’s legacy’s is that she was known as the matriarch of Mexican cuisine. She was considered a culinary ambassador to the world. She died at the age of 72 in November 2018. She is remembered in this New York Times obituary.
- Pozole is a traditional Mexican dish most often made with pork. Thanks to a chef-restaurant owner in Santa Ana, California, a vegetarian version has been concocted. This New Yorker article has the recipe, gives some history about the dish and as well as insights about the owner of Alta Baja café.
- In 2010, traditional Mexican cuisine was included by UNESCO on the Representative List of the Intangible Cultural Heritage of Humanity.
Bet you are thrilled about finding a veggie pozole. In downtown Cabo San Lucas there is a restaurant that advertises Hueves Pozole (Pozole on Thursdays as a special) – maybe something to try.
Okay, so I’ve always known this “Mexican cuisine was included by UNESCO on the Representative List of the Intangible Cultural Heritage of Humanity.” It is my favorite, go to “ethnic” food. Nice to see it’s official.
I so enjoy the tidbits you share about life south of the border. Gracias.