In San Luis Soyatlán, you'll spot dozens of people clutching plastic bags full of tequila-spiked crimson liquid.
Primera Taza’s lonche de lomo on birote salado is only available for one week out of the month.
The central Mexican state of Hidalgo is rightly famed for its tacos de barbacoa, but Jalisco's version is an experience all its own, packing slow-braised beef into crunchy corn tortillas.
We spoke to chef Alfonso Cadena about why he lined the walls of Guadalajara’s Hueso with thousands of animal bones, and what happened when El Chapo’s sons were kidnapped at gunpoint at his other restaurant, La Leche.
With most Mexican burger joints offering thin, tasteless patties with plastic cheese squares in overly sweet or crumbly buns, Pig's Pearls stands out not only for its commitment to premium burgers but also promoting local craft beers.
Where “La Bestia” crosses through Guadalajara, Laura Avila camps along the tracks and salvages trash to help her temporary neighbours.
Walking into the Arena Coliseo de Guadalajara, you’re greeted with delightful wafts of freshly popped corn and good-hearted jeers from the crowd.
There's no CGI in Daniel Barreto's mesmerizing experiments with fire.
Pare de Sufrir—or "end your suffering"—offers 70 brands of mezcal from producers around Mexico, including a special variety made with chicken breast.
Forget margaritas, tequila slammers, or the frankly terrible tequila sunrise. There’s a much more fun and refreshing way to enjoy Mexico’s most loved spirit: out of a clay casserole dish.