Welcome to April! It's amazing how quickly this year is going b y. We're all happy that April typically offers perfect weather, and activities in town really start picking up. Today marks April Fool's Day in the USA, although I haven't noticed much "tomfoolery" on this day for many years. Perhaps it's because I've lived here for the past 16 years, or maybe because it isn't as prominent or popular as it once was. I recall that during my childhood, people would invest considerable time planning tricks and pranks for this date. In Mexico, the equivalent of April Fool's Day falls on December 28th, known as the Day of the Holy Innocents (Día de los Santos Inocentes).

In Mexico, similar antics are common. The media also joins in by reporting false news, all in good fun. When someone falls for a false news story or prank, there's a saying: "Inocente palomita que te dejaste engañar hoy por ser día 28 en nadie debes confiar" which translates to "Innocent little dove that let itself be fooled, today being the 28th, in no one should you trust". Anyway, Happy April Fool's Day.

Work on our magnificent new resort, the Sonoran Star, is ongoing. Currently, we are focusing on the 7th floor, and on average, we complete one floor every 12 days. Construction is well ahead of schedule, and I anticipate further progress to ensure an early delivery next year. We still have a few condos available in Tower #1, and purchasing in Phase I offers better pricing along with several amazing incentives. Reach out to one of our sales agents to learn more and schedule a tour of our model condo and the construction site.

Spring Break was a success again this year, with nearly 40,000 additional visitors in town. Most activities took place in the usual spots: Malecon, Calle 13, and the Mirador. Manny's Beach Club was particularly popular this year, which isn't surprising considering they completely renovated the place a few years ago. It's a fun place, and if you haven't visited yet, you should stop by on one of your trips to town.

Another important reminder about Spring Break - and whenever you're on the road - is to PLEASE drive safely. This means obeying the speed limit, refraining from passing when visibility is poor, and essentially, being a considerate and lawful driver. Defensive driving is also crucial because, unfortunately, not everyone on the road behaves courteously. Head-on collisions occur more frequently than they should, often due to drivers attempting to pass in no-passing zones. Tragically, it's not just the aggressive drivers who lose their lives. And before anyone blames Mexico, most of these accidents happen between Why and Lukeville, within the USA.

Semana Santa is winding down today. Most people left town yesterday, but many will depart today. Semana Santa in Rocky Point makes Spring Break look like a picnic. Rocky Point typically sees well over 100,000 "extra" people in a town that usually has around 60,000 residents. As you can imagine (and rightly so), traffic is horrendous over that long weekend. Most residents, myself included, either stay home or leave town for the weekend. This year, I opted for the latter. One thing about Semana Santa is that you'll either love it or hate it. There are lots of people and plenty of banda music, mostly on the beaches. In truth, most American and Canadian tourists try it once and say "never again". If you do decide to come, bring your party spirit or your earplugs.

Whale watching season has come to an end, but the same captains and their boats continue to offer sunset cruises, Bird Island cruises, and fishing trips. Check out Del Mar Charters, Eco Fun Tours, Pancho Villa, or Rey del Mar (the pirate ship) for some excellent options.

Shrimp season has also ended for the year. The best time to purchase shrimp is during the actual shrimping season, which is usually considered the months containing the letter “R”. However, you can still get excellent shrimp year-round, and since much of it is fresh-frozen as it’s caught, most people won’t notice a difference in taste or quality whether it's February or July.

Enjoy this beautiful month, and if you can, come to Rocky Point. If you need anything, don't hesitate to ask. Feel free to take advantage of my 16 years of full-time experience here. I'm more than happy to assist you with anything that I can, whether it's Sonoran Resorts related or not.

Feel free to call or email anytime, and I'll do my very best to help you. If I can't address your needs directly, I'm confident I can guide you in the right direction and connect you with someone who can.

Besides the links below, you can our listings at the following:

www.sonoranstar.com

www.sonoranresorts.mx

AMPI Puerto Penasco MLS

Pick up a handout at any of our Sonoran Resorts

Scottsdale Barrett Jackson Show

Various Real Estate and Trade shows in AZ, NV, and CA

www.SonoranStar.com

NOW SELLING!

Progress Continues on the New Sonoran Star Resort!

Spring Break Attracts Expected Number of Visitors

Lizette Daniela Ibarra stated that expectations for Spring Break 2024 have been met.

Ibarra, the director of the Office of Conventions and Visitors (OCV) estimated that there has been an economic impact of 3 million dollars, which signifies a very positive impact on the local economy.

She asserted that there was more than 45% hotel occupancy with the arrival of 145 thousand tourists to this destination during the three weeks of spring vacation in the neighboring country, between March 8th and 24th, the majority of them being young foreigners.

So far in 2024, she said, Puerto Peñasco has attracted 130 thousand visitors, with an economic impact of 12 million dollars.

The director of the OCV recalled that starting this March and until September, the operating hours at the Lukeville-Sonoyta border crossing will be extended until 10:00 in the evening every Friday, in order to allow for more tourism through that checkpoint.

She reiterated that there is optimism that Spring Break 2024 will mark the beginning of a very good tourist season for our beach town.

Lizette Ibarra emphasized the importance of continuing to strengthen promotion, with the Puerto Peñasco Office of Conventions and Visitors refocusing efforts on promoting the safety offered by this tourist hub, as well as outdoor activities and nature experiences that can be enjoyed by young spring breakers and families alike.

Decree Declares Temporary Shrimp Fishing Ban

Starting on March 20, a temporary ban on all shrimp species began in the Sea of Cortez and along the Pacific Coast of Baja California, affecting over 100 large fishing vessels from Puerto Peñasco.

The National Commission of Aquaculture and Fisheries revealed that the agreement published in the Official Gazette of the Federation establishes that as of March 20, 2024, the capture for commercial purposes of all shrimp species is prohibited.

This encompasses from the northern border with the United States to the border with Guatemala, as well as lagoon estuarine systems, marshes, and bays located in Baja California Sur, Nayarit, Sinaloa, and Sonora, as well as the Sea of Cortez.

It was emphasized that this measure was determined following scientific studies conducted by the Mexican Institute of Research on Sustainable Fishing and Aquaculture (IMIPAS), formerly INAPESCA.

It was highlighted that the aim is to protect the reproductive processes of commercially important shrimp species distributed in Mexican waters, ensuring the development of the organisms to breeding and growth areas to favor the continuity of their populations for exploitation in the upcoming fishing season 2024-2025.

The authority stressed that the ban is established in the public interest to confer long-term sustainability to the fishery.

Due to its value and volume, it was detailed that the shrimp resource is respectively positioned in 1st and 3rd place in national fishing production, which underscores its importance in social and economic terms, including in the latter category the generation of foreign exchange.

It was announced that sustainability of the shrimp fishery will continue to be promoted, adhering to the principles of responsible fishing and comparability with international fishing methods of the United States, thus maintaining the annual certification of Mexican shrimp for export to our northern neighbor, our most important international market.

Likewise, the federal institution further elaborated that they will continue to work closely with the Mexican Navy Secretariat for inspection and surveillance tasks for the benefit of the resource and fishermen.

Peñasco Recreation: A Legacy of Adventure and Passing of the Torch

By Shandra Keesecker-Rivero

Just as February prepared its leap into March this year, the season’s first large caravan of RVers crossed together at the Lukeville/Sonoyta entry, winding their way through the Desert of Altar to the inviting waters of Puerto Peñasco (aka Rocky Point). This remarkably convenient land voyage has brought enthusiastic RV groups to the sandy shores of Puerto Peñasco for decades, many of whom were first introduced to the area by the Peñasco RV Club - or rather its later name “Peñasco Recreation.” For over two decades, an introduction to the blending of desert and sea embracing our shores was further enhanced by the ecstatic energy of Russ and Naomi Black who turned their own passion for Rocky Point into a lifestyle and, quite frankly, a career. This legacy of adventure continues under the careful guidance of Francisco “Paco” Leal of Sierra Tours.

Russ, who could often be spotted under a wide brim sombrero or donning a colorfully eclectic custom shirt (carefully designed by Naomi of course) would beam each time he spoke of how he’d meet the RV caravans at the border after having arranged an official escort through Sonoyta, documenting each and every step along the way. At the end of each trip, Russ would broadcast from the border as he waved at each rig making its way north, promising an “hasta la vista” as they rolled by.

In March 2023, shortly after documenting the departure of one Fantasy RV caravan and just before a second made its way to Rocky Point, Russ unexpectedly passed away. Naomi, Russ’ lifelong partner (whom he always called his bride), immediately turned to Francisco of Sierra Tours to ensure a successful trip for that second RV group…and beyond. This year, Francisco invited Naomi to speak to the Fantasy RV groups so she could share her story and experience, as well as to symbolize a passing of the torch as it were.

From Peñasco RV Club to Peñasco Recreation

With the glimmering sea serving as backdrop on a late February afternoon, Naomi stood before an audience of about 60 RVers at The Reef RV Park and shared how “way back in the early 1990s” she and Russ, along with their three kids, adored the beach and Russ in particular, absolutely loved Mexico and the Sea of Cortez. This led the two of them to develop Peñasco RV Club, sharing their love for Mexico, the beach, and the Sea of Cortez with fellow travelers. The business idea came after toying with another, as retold by Russ in a 1999 class he led in Idaho on “RVing in Mexico.” Naomi shared from Russ’ notes, “We tossed around the idea of a bed & breakfast on the beach but that was too expensive. One evening, while watching the sunset, my wife looked at me and said ‘You know that you love showing this place off. Why don’t we just bring groups of people down here that have their own travel trailers or RVs? Their own place to sleep?’ …”

While there were already scores of RV Caravan companies across the U.S. and Canada, Russ and Naomi began bringing groups to their favorite spot on the Sea of Cortez, even purchasing a spot in “the giant metropolis of Ajo, Arizona,” Naomi chuckles. “It was a 5-acre property on the north side of town that backed up to the desert as far as the eye could see. This included a dry-dock camping area so our clients could park before and after trips. We prepared a cowboy campfire dinner the night before our trip. I’d bake fresh cinnamon rolls for a continental breakfast in our home the morning of our departure. When we got to the beach, we served Happy Hour with freshly made margaritas and shrimp cocktail.” Oh, by the way all that cooking was done in a 1946 Spartan trailer etched with faded lettering that read National Geographic Photographic Unit – oh, the stories it could tell.

In 2015, Peñasco RV Club became Peñasco Recreation. As a local tour guide service, Russ loved putting groups in the company van and showing them around town – from the best taco spots to the Tequila Factory, Pinacate escapades to splash cruises, rock concerts, and more. Through Peñasco Recreation, Russ and Naomi also founded the popular Mermaids Market, showcasing the work of diverse artisans each 1^st and 3^rd Saturday generally from October through May. Even without a motorcycle, Russ would also hop in his van to lead the annual desert ride to the Shuck Toak Visitors Center at the Pinacate as part of the Rocky Point Rally. And there were, of course, the RV caravans – trekking across the border with official escorts to the awaiting shores, margaritas, mermaids, and adventure along the Sea of Cortez.

As Naomi turned to call Francisco to the microphone so he could address everyone in the Fantasy RV group eager to explore Rocky Point, she gestured to a display of photo albums and brochures on a table, “In doing a bit of research for this presentation, I found boxes of memories, old photo albums, and advertising literature. I have some of this crazy memorabilia here on the table, it’s kinda fun to look at. Now Francisco is going to tell you about a few things he has planned for you. I hope you enjoy your visit to Russ’ favorite place on Earth …the Sea of Cortez. Thank you for giving me these few minutes to reminisce.”

The Tourist Auxiliary Unit Reinforces Preventive and Security Patrols

The Tourist Auxiliary Unit reinforces preventive and security patrols, as well as providing support for visitors in beach areas and tourist hotspots during this holiday season.

During Spring Break, eighteen emergency pre-hospital care services were provided for ATV rollovers, stingray stings, jellyfish encounters, and falls, and a few individuals were detained for public disturbances.

Additionally, more than 4000 coolers were inspected to prevent the introduction of glass bottles onto the beach area, support was provided to 3 disabled individuals, and over 1500 traffic-related calls were attended both on the beaches and the Malecón.

These officers are here specifically to look after the safety and welfare of the tourists that frequent Rocky Point. They go over and above the call of duty day after day providing services large and small. From stingray stings to rollover accidents, they are always on the job. I have seen them escorting elderly people to their cars and pushing CanAms stuck in the sand. These are the good guys.

2024 Annual Red Cross Fundraiser is Under Way

With the goal of raising at least 600,000 pesos, 15% more than the previous year, and under the slogan "We Are All Heroes," the 2024 Annual Fundraising Campaign of the Mexican Red Cross Puerto Peñasco delegation officially began on March 14 and will run until May 31.

In a brief ceremony, Municipal Treasurer Jorge Anaya, representing Mayor Jorge Pivac Carrillo, symbolically presented the first donation of 20,000 pesos. Anaya Bojórquez emphasized that this contribution is a gesture of gratitude and solidarity for all the altruistic work that the members of the esteemed institution carry out daily in favor of the community of Puerto Peñasco, 24 hours a day, 365 days a year.

He wished success to this fundraising campaign and expressed confidence that the set goal will be satisfactorily achieved, allowing the Red Cross to continue attending emergencies and providing prehospital services in Puerto Peñasco.

Liz García Gómez, administrator of the Red Cross, took the opportunity to request support for the community and visitors at the various collection points located in the area of Puerto Peñasco, which will be supplemented by the corporate fundraising event to be held in the coming days.

She mentioned that the goal is 600,000 pesos and was set at that amount because the acquisition of another state-of-the-art ambulance is planned for 2024, to continue improving the service.

García Gómez recalled that the annual fundraising campaign is one of the main sources of income to sustain the operation of the Red Cross - and the community can be assured that every peso contributed will be reflected in the services that the institution provides daily to Puerto Peñasco and its tourism.

If you see the Red Cross collecting at intersections, please donate. If you want to donate, but are not in Rocky Point, just let me know and I will put you in touch with the right people.

Mayor Jorge Pivac Inaugurates the Rehabilitation of the Multifunctional Gymnasium

Accompanied by league presidents, coaches, athletes, and their families, Mayor Jorge Pivac inaugurated the rehabilitation of the Multifunctional Gymnasium. The renovation included the installation of synthetic flooring for the basketball and volleyball courts, as well as exterior and interior painting, LED lighting rehabilitation, and restroom upgrades.

During the event, Mayor Pivac extended congratulations to the Puerto Peñasco athletes participating in the CONADE state games, wishing them success and expressing gratitude for their ongoing efforts in bringing honor to Puerto Peñasco.

Municipal Center for Recyclable Waste Collects 600 Kilograms in One Month

One month after starting operations, the Municipal Collection Center for Recyclable Waste has received a very positive response from the community of Puerto Peñasco, advancing the promotion of environmental care and the induction of a new waste management culture, reported Marcia Ortega Morales.

The Director of Ecology and Sustainable Development stated that the collection of reusable waste has gathered more than 600 kilograms of these materials, mostly cardboard and PET plastic.

She pointed out that the majority of these recyclable products have been contributed by school communities participating in the "Eco-educate" program, with the installation of wire bins where students from participating schools deposit them.

She stated that more and more people are using this collection center, and there are several additional schools interested in joining, which is a very important step for environmentalists and for the entire community, as the goal is a healthier environment and a cleaner Puerto Peñasco.

The Director of Ecology and Sustainable Development reiterated that this is just the beginning, as the program is intended to grow and expand throughout the municipality with the ecological benefits it represents.

She reminded that the Municipal Collection Center for Recyclable Waste is located on Belisario Domínguez Avenue and Derecho de Vía Street, next to the Municipal Public Services workshops, operating from 8 a.m. to 7 p.m. from Monday to Friday, and from 8 a.m. to 3 p.m. on Saturdays.

Ortega Morales specified that at this facility, PET plastic, cigarette butts, cardboard, batteries, and bottle caps are collected, materials that will be sent for recycling when the time comes.

Testing and Adjustments Underway for Two Water Storage Tanks Under Construction; Expected to be Ready for Summer

This week, testing and adjustments began on the installation of potable water storage tanks in order to ensure that they are ready for use this summer. The tanks were acquired in Europe and are perfect for our needs to ensure adequate water supply in Rocky Point over the summer months, reported Javier Franco Islas.

The technical director of the Municipal Potable Water, Sewerage, and Sanitation Agency (Oomapas) emphasized that progress continues in the process to store 4 million liters of potable water for the definitive solution to the water supply issue that Puerto Peñasco had last summer. The project facilitates advancement in public health for the population.

He stated that these water storage tanks are located one in the Nueva Esperanza neighborhood, behind the multifunctional gymnasium, and the other in the San Rafael neighborhood, behind the Puerto Peñasco Superior Technological Institute.

He explained that these storage tanks were specifically acquired in England and their specialized assembly is being carried out by technical personnel from Monterrey, Nuevo León. They are expected to be operational before the beginning of summer.

The technical director of Oomapas added that a controlled and regulated filling of the tanks is being carried out to detect any possible leaks or other complications that may arise in order to address and resolve them immediately.

Franco Islas explained that these storage tanks are for regulating the water system of Puerto Peñasco, which will make it possible to counteract failures in the supply network that occur every time there are power outages, which are more frequent during the summer.

The Oomapas official emphasized that when the operation of this infrastructure, a complement to the water extracted from 11 wells is achieved, there will be a guaranteed supply to all neighborhoods of the city and thus conditions for better health and well-being for the inhabitants of Puerto Peñasco.

Urban Bus for the Disabled to Begin Operation after Holy Week; Will Operate by Appointment

The special bus for the mobility of people with disabilities will enter into operation after the Holy Week vacation period, with the aim of further strengthening and improving the urban transportation service, announced Ernesto Dávila Monge.

The head of the Municipal Transportation Coordination specified that the process of importing the unit was delayed due to various circumstances, thus setting back the start of its operations.

He stated that this special bus will not be included in the already established urban transportation routes of the city as it will operate by appointment so that people with disabilities can call to schedule their visit to the doctor, to run errands, for therapies, or for any transportation within the urban area of Puerto Peñasco.

He emphasized that it is a unit equipped with a mechanism to facilitate the mobility of people in wheelchairs, with crutches, or any other disability.

Dávila Monge reiterated that the urban transportation offered in Puerto Peñasco fulfills the objective for which it was created, as it reaches practically all neighborhoods, and the vast majority of users have free service.

He added that there are five regular bus routes covering almost all neighborhoods of the city, addressing one of the main demands of the population of this community to improve mobility and family economics.

Mexico Was one of the Top 10 Exporters Worldwide Last Year

Mexico was one of the world’s top 10 exporters in 2023, rising four places in the rankings to ninth, the El Economista newspaper reported.

Citing data from the World Trade Organization (WTO), Mexico’s national statistics agency INEGI and the Federal Customs Service of Russia, El Economista reported Tuesday that Mexico surpassed Russia, Canada, Hong Kong and Belgium to become the ninth largest exporter in the world last year.

Never before has Mexico ranked as high as ninth in the global export rankings, and only once before, in 2019, has it found a place among the top 10.

The value of Mexico’s exports increased 2.6% last year to reach a record high of US $593.01 billion, according to preliminary data published by INEGI in January. The increase was sufficient to take Mexico past Russia, Canada, Hong Kong and Belgium, all of which recorded year-over-year declines in the value of their exports in 2023, El Economista said.

Over 80% of Mexico’s non-oil export revenue last year came from products shipped to the United States, while manufactured goods — including cars, auto parts, computers and machinery — generated almost 90% of all export income. Mexico was the top exporter to the United States last year, and the largest trade partner of the world’s largest economy.

Taking into account trade to all countries, China was easily the world’s largest exporter last year, shipping goods worth US $3.4 trillion to its commercial partners. The United States ($2 trillion) and Germany ($1.7 trillion) ranked second and third, respectively.

The same three countries occupied the top three positions in 2022, according to the WTO.

After entering the top 10 in 2019, Mexico slid one position in the rankings during three consecutive years, dropping to 11th in 2020, 12th in 2021 and 13th in 2022.

The country’s rise to ninth last year is related to the growth of the nearshoring phenomenon in Mexico, according to Israel Morales, an official with the manufacturing export association index.

“In 2023, we started to see the tangible effect of the relocation [of companies] or the growth of production lines in some plants that were already [in Mexico],” he told El Economista.

Mexico’s exports are expected to continue to grow in coming years as foreign companies that have recently made investment announcements open factories here and begin shipping their products to the United States and other markets around the world. Those companies include United States electric vehicle manufacturer Tesla and its main global competitor, BYD of China.

Sonora, Mexico: A “Meat Lovers” Haven

If you are a fan of high-quality beef, you should not miss the opportunity to visit Sonora, Mexico, a state that is famous for its meat production and consumption. Sonora is located in the northwest of Mexico, bordering the United States and the Gulf of California. Its arid climate and natural resources make it ideal for raising cattle, especially the Sonora breed, which is known for its tenderness, flavor, and marbling.

Sonora’s meat is not only delicious, but also healthy, as it is free of hormones, antibiotics, and additives. The cattle are fed with natural ingredients from the region, such as oregano, mesquite, and alfalfa, which give the meat a distinctive taste and aroma. The meat is also processed with strict quality standards, following the regulations of the United States Department of Agriculture (USDA), which allows Sonora to export its meat to the US without any phytosanitary review.

Sonora’s meat is also a source of pride and tradition for its people, who have developed a unique culture around it. Sonora has more than 750 registered varieties of meat cuts, each with its own name and characteristics. Some of the most popular and high-end cuts are:

Ribeye: A juicy and tender cut from the rib section, with a high degree of marbling. It is ideal for grilling or roasting and can be served with or without the bone.

Tomahawk: A spectacular cut that consists of a ribeye with a long bone attached, resembling a tomahawk axe. It is very thick and flavorful and can weigh up to 2 kilograms. It is perfect for sharing and impressing your guests.

New York: A lean and firm cut from the loin section, with a thin layer of fat on the edge. It is also known as strip steak or sirloin. It is suitable for frying or broiling and can be seasoned with salt, pepper, and garlic.

T-bone: A classic cut that combines two types of meat: the tenderloin and the strip steak, separated by a T-shaped bone. It is very versatile and satisfying and can be cooked in different ways, such as grilling, baking, or pan-frying.

Arrachera: A thin and flavorful cut from the skirt steak, which is the diaphragm muscle of the cow. It is marinated with lime juice, salt, and spices, and then grilled over charcoal. It is usually served with tortillas, salsa, and guacamole.

These are just some examples of the amazing variety and quality of Sonora’s meat, which is a delight for any meat lover. Sonora’s meat is not only a product, but also an expression of its culture, history, and identity. Visiting Sonora is a must for anyone who wants to experience the authentic taste of Mexico.

Meet the Sonoran's Family of Beachfront Resorts

Is it True that Flour Tortillas are Less Healthy than Corn Tortillas?

Both flour and corn tortillas are essential elements on the tables of Mexican families and icons of national cuisine. However, they are not exempt from criticism, as they have been the subject of debate regarding their properties and nutritional benefits.

Originating from pre-Hispanic times, these delicacies have evolved and diversified over the centuries, finding their place in a wide variety of both traditional and contemporary dishes.

From corn tortillas, with their distinctive flavor and firm texture, to the softer and more flexible flour tortillas, each offers a unique culinary experience. According to experts, the choice between one or the other could influence the health and nutrition of those who consume them.

Corn tortillas, made from nixtamalized corn dough, have stood out for their fundamental role in traditional Mexican cuisine. Their nixtamalization process not only enhances their flavor and texture but also increases their nutritional value by improving the availability of certain essential nutrients.

These tortillas are the preferred choice for dishes such as tacos, enchiladas, and chilaquiles, perfectly complementing their characteristic flavors.

On the other hand, flour tortillas, mainly made from wheat, have gained popularity in northern Mexico and the United States. With their softness and flexibility, they are ideal for preparations such as burritos and quesadillas.

However, their fat content and higher glycemic index may raise concerns from a nutritional standpoint, especially in the case of excessive consumption.

Which are healthier?

From a nutritional standpoint, corn tortillas are often considered healthier due to their low fat content and fiber content, while flour tortillas, due to their fat content and higher glycemic index, may be more caloric and less beneficial to health if consumed in excess.

Despite these differences, both varieties of tortillas play important roles in Mexican cuisine and culture, adapting to different dishes and regional preferences, reflecting the culinary diversity of the country.

While the choice between corn and flour tortillas may depend on personal taste and culinary preferences, experts suggest prioritizing the consumption of corn tortillas for their potential health benefits.

Mole Poblano History and Recipe

One traditional Mexican food recipe with an interesting history is "Mole Poblano." Mole Poblano, a traditional dish of Mexico, is long ingrained in the history of the region we today call Central America. Mole Poblano is a dark red-brown sauce usually served with turkey or chicken. Although it contains approximately twenty five ingredients, Mole Poblano can be prepared in nearly infinite numbers of ways. Of the many different ingredients found in the dish, the main ones are chili peppers, chocolate, plantains, almonds, pumpkin seeds, cinnamon sticks, anise, and cloves. These eight ingredients are among the most interesting ingredients found in Mole Poblano, not only because they are essential to the dish, but because they have long complex histories that date back to the ancient, pre-Columbian empires of Mesoamerica.

The origins of mole poblano may be found in the sophisticated thousand-year-old Persian cuisine which was adopted by Moslems in Baghdad and subsequently spread to other Moslem cities, flourishing from the eighth century onward. A southern portion of the Iberian Peninsula, termed al-Andalus, also came under Moslem control in the eighth century, resulting in the spread of many non-native foods and crops to the region. Over hundreds of years popular dishes from al-Andalus were adopted by nearby Christian Europe, sometimes substituting one ingredient for another within recipes. As Spain gained territory in America during the 16th century, their cuisine traveled with them, including that which had originally been adopted from the Moslems. Among these was what would become mole poblano, created through the replacement of some of the usual Spanish ingredients with ones native to America.

In addition to its possible Persian origins, there are a number of myths and legends surrounding the creation of mole poblano, One such legend claims that in the 16th century, the archbishop made an unannounced visit to the Convent of Santa Rosa in Puebla de los Angeles. Panicking, because they had nothing to serve him, the nuns prayed for an angel to inspire them for a dish. They mixed various types of chiles with spices, day-old bread, nuts, chocolate, and approximately 20 other ingredients. After hours of boiling, this concoction reduced to the rich mole sauce we are familiar with today. The nuns killed an old turkey, which was the only meat they had, and poured the sauce over it. Ignorant of the circumstances surrounding the dishes creation, the archbishop fawned over the plate in front of him. 

Chef and author Diana Kennedy, on the other hand, asserts that it was 16th century monk Fray Pascual who was preparing a banquet for the archbishop, when a sudden gust of wind swept a tray of spices over turkeys that were cooking in cazuelas over the fire.

Rachel Laudan, however, points out that after the Mexican Revolution in the 20th century, politicians and intellectuals turned to food as a formative national tradition to create a sense of national unity [3]. They concentrated on the Nahuatl roots of the word mole, which stems from the Nahuatl word “milli,” meaning “sauce” or “concoction”.

Mole is ubiquitous in modern day Mexico. Though mole comes in numerous varieties, varying in color from white to yellow or green, the dark brown mole poblano features alongside turkey in mole poblano de guajolote, the national dish of Mexico. While mole may be eaten on ordinary days for any meal, many Mexicans serve it during holidays and special occasions, like Día de Muertos and weddings. In Puebla, the dish is a symbol of regional pride. Every year on Cinco de Mayo, the commemoration of the Battle of Puebla, Poblanos celebrate Mexico’s victory over Napoleon III’s French army with a feast that includes mole poblano. In much the same way as the victory, the dish remains a source of regional and national unity.

When analyzing the recipe of mole poblano, it is quite evident that at the surface, this concoction of different spices, herbs, and delicacies is a defining cultural staple of modern day Mexico. However, upon deeper inspection, one can visualize the diverse cultures that each of the ingredients in mole poblano represents. Yes, the combination of the ingredients is unique to Puebla despite its disputed creation and origin, but each ingredient is quite the opposite. Each ingredient is a symbol of the culture of the civilization that produced it and can be used to trace the influence of these societies across the globe. It is quite miraculous that ingredients found on opposite sides of the world could come together to eventually become the national dish of Mexico.  

Here's a basic recipe for Mole Poblano:

Ingredients:

4-5 dried ancho chilies

3-4 dried pasilla chilies

2-3 dried mulato chilies

1 onion, chopped

4 cloves garlic, minced

1/2 cup almonds

1/4 cup sesame seeds

1/4 cup raisins

1/4 cup peanuts

1/4 cup pumpkin seeds (pepitas)

2 tomatoes, chopped

1 corn tortilla, torn into pieces

1 slice stale bread, torn into pieces

1 cinnamon stick

3-4 whole cloves

3-4 whole black peppercorns

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 tsp ground cumin

3 cups chicken broth

2 oz unsweetened chocolate, chopped

Salt, to taste

Sugar, to taste

Cooked chicken or turkey, for serving

Instructions:

Remove the stems and seeds from the dried chilies. Toast them lightly in a dry skillet over medium heat until fragrant, being careful not to burn them. Place the toasted chilies in a bowl and cover with hot water. Let them soak for about 20-30 minutes until softened.

While the chilies are soaking, heat a small amount of oil in a skillet over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 5 minutes.

In a separate skillet, toast the almonds, sesame seeds, raisins, peanuts, and pumpkin seeds until golden brown. Remove from heat and set aside.

In a blender or food processor, combine the soaked chilies (drained), toasted nuts and seeds, chopped tomatoes, torn tortilla, torn bread, cinnamon stick, cloves, peppercorns, dried herbs, and enough chicken broth to blend into a smooth paste.

Transfer the chili paste to a large saucepan or Dutch oven. Add the remaining chicken broth and chopped chocolate. Cook over low heat, stirring frequently, until the chocolate has melted and the sauce has thickened, about 30-45 minutes. If the sauce is too thick, you can thin it out with additional chicken broth or water.

Taste the sauce and season with salt and sugar to balance the flavors. The sauce should be rich, savory, slightly spicy, and slightly sweet.

Serve the Mole Poblano hot over cooked chicken or turkey. It pairs well with rice, tortillas, or warm crusty bread.

Enjoy this delicious and historic dish that represents the diverse culinary heritage of Mexico!

The ‘Unbelievable’ Benefit of Learning a New Language

Ever wanted another reason to dust off Spanish textbooks, unfold creased vocabulary lists from last summer, or restart daily streaks on language learning apps habitually swiped past? This might just be it.

In 2023, after years of planning, research, and independent trials, University of Chicago professor Boaz Keysar sat down to examine the results of his latest psychological experiment. He sought to find out whether thinking in a foreign language affects the quality of decision-making.

Making decisions in a foreign language can help choices become more rational, flexible, open-minded, and logical. The data from Keysar’s trials showed that the process of moving from one's native tongue to a second language can change the way people think.

The reason is that brain functions related to thinking in a foreign language and the cognitive processes used create a level of emotional distance in what is said and the decisions made.

Changing morals for the better?

A high-speed train is barreling down the tracks below the bridge a person is standing on. They see five people walking on the tracks ahead, who in short order will be hit by the train and killed instantly. The only way to save them is to push the person next to them off the bridge and onto the tracks, thereby bringing the train to a stop and saving the lives of the five further ahead.

Keysar, himself bilingual, wanted to find out whether the way a person would react to this ethical dilemma would vary if they thought about the problem in their mother tongue and in a second language.

The utilitarian response — meaning the best outcome for the most people — is to actively push the man in front of the train because it would save four lives. But many decide against it because the idea of actively taking a life fills them with dread and terror and would instead opt to take no action.

Keysar used this problem for his first experiment. Fluent second-language Spanish speakers were asked to consider the decision in Spanish and in their native English. The results showed unequivocally that those asked in their adopted Spanish would choose to push the man in front of the train to save the five otherwise certain for death.

According to journalist David Robson, the “effect was so big that Keysar delayed publishing the results” because Keysar simply “couldn’t believe the data.”

Keysar then increased the sample of participants dramatically and later expanded his experiment to include people from the United States, Europe, and Asia. The results were equally one-sided. One sample found that participants “were twice as likely to choose the utilitarian option when speaking and thinking in a second language.”

In July 2023, Keysar teamed up with a fellow professor, David Gallo, to further examine the benefits of learning another language. Gallo described how “speaking in your native language can lull your brain into being less able to process information objectively.”

“Your emotions start to impede your rationality,” he said. “This speeds up your decision-making, meaning you are more prone to mistakes.”

Testing the theory in Oaxaca

After reading Keysar’s research, individuals wanted to put the theory to the test, but they had reservations about whether thinking in another language would change the decisions they make. They called their Spanish teacher, Barbara, who rather paradoxically, is also one of the most in-demand English teachers in Oaxaca city.

They first heard about her — and her reputation — from Mexican friends. Barbara is originally from Poland, with word-perfect English and fluency in Spanish.

Their partner and they became her first and only Spanish students in the spring of 2023, and the way she thoughtfully spoke about teaching English was so impressive.

Speaking about the barriers to language learning, Barbara described how “We all have different needs, fears, and difficulties when it comes to learning. We also have different experiences to relate to.”

The fear and difficulty of language learning is something every learner has felt. It hinders them from taking the next steps to getting better in a new language, which once achieved could be the very thing that enables them to think more rationally.

“We, as adults, learn best by doing, trying, practicing and, also, failing,” Barbara added. “But on top of that, we need to know why we are trying. What is this learning for?”

Barbara’s opinion points to the rationality in learning. Thinking logically is something they aim to do with learning as soon as they formulate patterns in verb endings and sentence structures, and then try to commit them to memory.

And by doing this, they take one step closer to being able to achieve fluency, which would allow them to think in a foreign language if they put their minds to it.

Keysar and Gallo’s research might not seem relevant to everyone. But it’s a fresh perspective on the benefits of language learning traditions which are as old as time. At the very least, it’s another hidden benefit of spending an extra five minutes rewriting most recent lesson notes, pushing oneself outside of comfort zones to go to a Spanish-speaking hairdresser or restarting this time, life-long streak on Duolingo.