Foods Mario Yair T.S. Has Tried

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

The seasonal treat that descends from the sky in swarms.

The Mesoamerican plant is used as a hallucinogen, medicine, and aphrodisiac.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

The most beautiful, striking sugar skulls can be found at this annual fair in Toluca, Mexico.