The origins of mixiote, the typical prehispanic dish in Hidalgo
Mixiote is a meat stew, lamb, and mutton, with a chili sauce wrapped in a mamey leaf and it is believed that this dish originated in the south of Mexico.
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Why Soil Matters More Than You Think
Soil: not just dirt! Vital for food, water, and fighting climate change, says UNAM expert. Over-farming and deforestation are killing it. We need to cherish soil or face a planet-sized disaster.
Inside Mexico's Surprisingly Successful Sugarcane Industry
Mexico's sugarcane industry thrives through remarkable cooperation between growers, millers, and industrialists, boosting yields and contributing to food sovereignty. Their success includes social security for all workers and innovation in producing sugar, biofuels, and rum.
When Mexico's Army Took on Students (and Lost the PR Battle)
In 1968, the Mexican army besieged Ciudad Universitaria, arresting 1,500+ students, teachers, and staff. 10,000 troops targeted the National Strike Council (CNH). The operation, involving the Olimpia Battalion and DFS (political police), led to imprisonment and disappearances.
Mexico City's Waste-to-Energy Plant Poised to Slash Emissions, Pioneer Circular Economy
Mexico City launches a pilot hydrothermal carbonization plant to convert organic waste into valuable resources. The first module processes 72 tons of waste daily, producing hydrochar (a coal alternative) and fertilizer, reducing CO2 emissions by 24,600 tons/year.