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Huatulco

The French Food Connection

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By Marcia Chaiken and Jan Chaiken—

We love the food in Mexico. We arrive every year hungry for moles, dorado and huachinango, ripe papayas and mangos right from the trees, juicy piña, ceviche, and hamburguesa de pescado. But sometimes we have a yen for French cuisine — the kind we enjoy in Paris and throughout gourmand-pampering France. We want French food, not fusion — French-European, French-Mexican, or French-Vietnamese interpretations. When in Mexico City, this yen is more than satisfied by a meal at Au Pied de Cochon.

Au Pied de Cochon is one of several excellent restaurants in the Intercontinental El Presidente Hotel in the Polanco area. When we’re in CDMX for a short stay, we reserve a room at El Presidente not only for its location near Chapultepec Park and the National Auditorium, but also because of its ready access to our favorite French restaurant. The restaurant’s 24-hour schedule meet our ever-changing schedule, so we’ve been there for breakfast at 6am and late after-theater desserts as well as for lunch and dinner. One year, our stay at El Presidente occurred after surgery in a nearby hospital and coincided with Christmas. The Au Pied de Cochon staff was kind enough to set up a table close to the entrance that could accommodate a wheelchair.

Canadians often think that the Polanco restaurant is related to Au Pied de Cochon in Montreal. It is not. Nor is the restaurant of the same name in Geneva related. Only one restaurant is related — Au Pied de Cochon in Paris-to be more specific, the mother restaurant in Les Halles, the former central food market of Paris that existed for more than 800 years ago. The Les Halles restaurant is not as old as the market and was opened in 1947. It catered to blue-collar workers who arrived after their post-World War II shifts and was noted for its hearty onion soup and pork dishes including, of course, pig’s foot. Today the original Paris restaurant, as well as the Mexico City offshoot, is still noted for delicious onion soup but is much more upscale.

It was Grupo Presidente that negotiated with the Paris owners to open the branch in their Polanco hotel twenty-five years ago. Pork dishes are still featured, and the seafood platters are still an astonishing sight; but there are dishes that are suitable for those of us who do not eat pork or mariscos. The succulent coq au vin is indistinguishable from the same dish served in Paris, as is the duck in orange sauce. Fish fillets (red snapper, salmon, and sea bass) are perfectly prepared with delicious sides. The beef offerings are varied and each is excellent. And for those looking for a special treat, the lamb ribs served with peas are a truly French delight. The soups are wonderful, and the starters, including foie gras, are very imaginative. The desserts are extraordinary and by themselves are worth a trip to Mexico City. Our favorites are the traditional profiteroles and chocolate soufflé.

For almost fifteen years the Polanco restaurant has been under the direction of Chef Frédéric Lobjois. A native Parisian who reportedly fell in love with French gastronomy at age seven, Lobjois began his career in restaurants in Paris and luxury hotels across France. He was invited to join culinary teams in Mexico by several renowned chefs in CDMX and after several years of building his reputation in top restaurants in the city, he fortuitously was recruited by Au Pied de Cochon to be the Executive Chef. He is professionally well known in Mexico, especially for special events when he joins forces with other chefs to present extraordinary culinary creations. He wisely keeps his personal life off social media.

People living in or visiting the beach towns on the Oaxacan Coast need not travel all the way to CDMX for French food. For many years, Huatulco was the home to the French restaurant, La Bohème in many incarnations. We and other French food fanatics followed the owner-chef around the area. First located in a residential area between downtown and Chahue, then in a small out-of-the-way space in Santa Cruz and later, after a hiatus, on a main street in Santa Cruz, Francophiles could enjoy authentic French dishes. Alas, a few years ago La Boheme closed – seemingly permanently.

Currently (2026) those seeking French cuisine in Huatulco will find it at Bordeaux, one of the seven restaurants in the Secrets resort. Although she’s only been the Chef de Partie for ten months, Chef Livy Deysi has created a buzz on online dining review sites. Livy is tiny in stature but has a personality that fills a large kitchen and dining space. She was born in the town of Huimanguillo in the state of Tabasco and was raised in nearby La Venta. When asked if she cooked as a child, Livy laughed with an emphatic “no”. She found her love of culinary arts at age 16 in high school and then studied gastronomy for four and a half years at a public school in Tabasco. After studying and practicing a range of cuisines, she developed a passion for French dishes because of the complexity of the preparations.

Her first job after graduation was at Secrets in Akumal, Quintana Roo. She became a sous chef, and after 5 years in Akumal her talent was recognized. So at age 29 she was offered the position of Chef de Partie at Bordeaux in Secrets Huatulco. She is responsible for coordinating and supervising the Bordeaux kitchen staff in preparing the menu that is designed by the Secrets Executive Chef. Unlike some French chefs who are harsh and demanding with their subordinates, she acknowledges that her staff are experienced, and she welcomes their advice and suggestions. Personally, she enjoys cooking lentil ragu and preparing and presenting the Bordeaux offering of filet mignon with mashed potatoes and vegetables sautéed in butter. But for herself her favorite dish is escargot. Livy hasn’t had a chance to travel outside of Mexico, but when she has free time she heads to cooler climes with her beloved dog Maximus.

The Bordeaux kitchen is open to the view of patrons in the formal dining room. Although Secrets does not allow restaurant reservations, whether for overnight guests or visitors who purchase a pass, you can watch Chef Livy at work and enjoy the only purely French food in Huatulco by calling the concierge at Secrets and purchasing a night pass. The cost is about $120 USD per person and provides access to any of the restaurants, bars, shows and other entertainment.

We had hoped to include recommendations for true French restaurants in San Miguel de Allende, even though we have never visited one. There are several listed on restaurant review sites that appear to be more fusion or “French inspired” than actually French. We sent out a message to friends who spend extended time in SMA, resulting in no recommendations. If any of you readers are Francophiles with recommendations for actual French restaurants, please post them on the Eye website.

For those of you who are traveling to or through CDMX, we advise making an advance reservation at Au Pied de Cochon. Bon Appetit!

Drs. Marcia and Jan Chaiken have been married for 62 years and have published many justice system research reports together.

Huatulco, San Miguel de Allende

Editor’s Letter

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By Jane Bauer—

“Peace cannot exist without justice, justice cannot exist without fairness, fairness cannot exist without development, development cannot exist without democracy, democracy cannot exist without respect for the identity and worth of cultures and peoples.”
–Rigoberta Menchú Tum (Guatemalan
Indigenous Rights Activist, 1990 UNESCO Prize for Peace Education, 1992 Nobel Peace Prize Winner

Mexico is often misunderstood. For many outsiders, the country exists as a kind of postcard: bright colors, mariachis on every corner, sombreros, tequila, and fiesta. The image has become so exaggerated that it borders on parody. Mexico is reduced to a handful of clichés that flatten the depth and diversity of the country. The reality is much more layered.

One of the things that has struck me most during my years living here is how strongly people identify simply as Mexican. In Canada or the United States, identity is often expressed through hyphenated heritage; Italian-American, Chinese-Canadian, Irish-American. Cultural roots remain visible and frequently celebrated.

In Mexico, those histories are often quieter, woven into the fabric of everyday life rather than worn on the surface. The result is a national identity that feels cohesive, but it can also obscure just how many different cultures have helped shape the country.

Like many countries, Mexico wrestles with questions of identity, belonging, and prejudice. Conversations around gentrification, migration, and “foreigners” have become increasingly heated in recent years. At the same time, Mexico itself has been shaped by centuries of migration.

Indigenous civilizations laid the foundations of this culture long before the arrival of Europeans. Spanish colonization profoundly altered the landscape. Later came immigrants from France, Lebanon, Germany, China, and beyond. Each group left its mark—sometimes subtly, sometimes dramatically. We see these influences in architecture, food, language, music, fashion, and even urban planning.

This month, The Eye explores one of those threads: the French connection. From pastry techniques that transformed Mexican bakeries to artistic exchange, architecture, and politics, the relationship runs deeper than many people realize. Recognizing these influences does not diminish Mexico’s Indigenous heritage. One of the country’s greatest strengths is that Indigenous traditions are visible in daily life in ways that are rare in the rest of North America.

But culture is never static. It evolves, absorbs, adapts, and reinvents itself. Mexican culture, as we know it today, is the result of centuries of exchange layered together into something entirely its own. That complexity is not a weakness. It is one of Mexico’s greatest strengths.

Thanks for reading and see you next month!

 

Huatulco

Osta, Artist of the World (Borders are Lines on a Map)

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By José Palacios y Román

Andrew Osta is an artist of the world. Speaking Slavic languages like Ukrainian and Russian, and having to learn English as a third language to pursue a university degree in Canada, Andrew went on to teach English in South Korea. Here he learned to speak basic Korean and write its characters. As he began painting, destiny brought both challenges and opportunities such as delving into shamanism in Peru and later settling in Mexico to master Latin American Spanish. When Osta returned from Peru after experiencing medicine journeys with ayahuasca, he continued painting and was invited by the master Pablo Amaringo for an exhibition. It was this experience that marked a turning point and a milestone in his career.

The following year, he decided to settle in the picturesque and attractive town of San Miguel de Allende in the state of Guanajuato. He was struck by the neo-Gothic church of San Miguel Arcángel, which Osta has painted countless times. This parish is the city’s main symbol and a quintessential example of pink quarry stone and twin towers in Mexico. San Miguel de Allende welcomed Osta; he makes friends easily despite being introverted, and the art market has supported him in being a full-time artist. Osta frequently exhibits his work in San Miguel de Allende, where galleries and exhibition centers showcase his art. His presence is appreciated, recognized, and met with great affection.

Osta enjoys traveling to Oaxaca City, and from there to the San José del Pacífico area, where he has his spiritual brothers and sisters. He has spent many days in Huatulco recreating the beaches of this destination for over a decade.

In the Tangolunda hotel zone, at the Copalli Art Gallery, Andrew Osta held his first solo exhibition on January 12, 2024, featuring some twenty works in both large and small formats, which were enjoyed by the public. Several pieces have been purchased by Huatulco residents and now hang on their walls. Since then, Osta has been an exclusive artist with Copalli, and the gallery has exhibited his paintings for sale in boutique hotels and various exhibitions in the region.

Osta lives in a beautiful home at the foot of Cerro de San Felipe, very close to the city of Oaxaca. He frequently visits Huatulco because he loves the sun, the sea, and the surrounding nature, which inspire him to continue painting. It continues to be a true pleasure to spend time with his family: his ever-smiling wife, Ninfa, and their two children, Nicolas (Niko) and Elenita, who inherited his creativity and sweet nature.

Andrew Osta’s work is on permanent display at Copalli Art Gallery, open daily from 10 am to 7 pm. Of note, his work is also featured in San Miguel de Allende, where, through synergy, we are building bridges of understanding and creation thanks to the successful initiatives of Jane Bauer and the expansion of The Eye magazine.

Huatulco

Preventive Health in Our Community: Small Actions That Make a Big Difference

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By Dalia López

In recent weeks, different neighborhoods across Huatulco have seen something simple but meaningful: tables set up early in the morning, people stopping by out of curiosity, and neighbors encouraging each other to “go check your pressure.” Free blood pressure and glucose screenings were carried out in La Crucecita and Sector U2 in Bahías de Huatulco, and Santa María Huatulco. Most recently, the initiative also reached pilgrims arriving from San José del Alto.

“What may seem like a quick and routine test can actually make a significant difference.” – Karen Palma, CEO of Clinica Hospitalaria San Miguel.

Many people who approached the screening tables mentioned that they had not checked their blood pressure or glucose levels in months, and in some cases, years. Some came because a family member insisted. Others stopped by simply because they were passing through. A few admitted they were nervous about what the numbers might show.

These small interactions highlight an important reality: conditions such as hypertension and diabetes often develop silently. A person can feel completely fine while their blood pressure is elevated or their blood sugar levels are higher than normal. Without regular monitoring, these conditions can progress unnoticed and eventually lead to serious complications.

High blood pressure places constant strain on the heart and blood vessels. Over time, it increases the risk of heart disease, stroke, and kidney problems. The challenge is that it rarely causes obvious symptoms in its early stages. That is why a simple measurement, which takes only a few minutes, can be so valuable.

Glucose testing is equally important. Elevated blood sugar levels may indicate prediabetes or diabetes, conditions that affect thousands of families across the country. When left untreated, high glucose levels can damage blood vessels, nerves, vision, and vital organs. However, when detected early, individuals have the opportunity to make adjustments in diet, physical activity, and medical follow-up that can greatly improve long-term outcomes.

During these recent outreach efforts, some participants were relieved to see normal readings. Others discovered elevated numbers and were advised to seek further evaluation. In both situations, the screenings provided something essential: awareness.

The initiative was carried out by medical personnel from Clínica Hospitalaria San Miguel as part of a broader effort to promote preventive care and community education. Rather than waiting for illness to appear, the focus was on encouraging people to take proactive steps toward their health.

The response from the community was encouraging. In places like La Crucecita and Sector U2, neighbors shared information with each other, and conversations naturally formed around healthy habits—reducing salt and sugar intake, drinking more water in the heat, staying active, and scheduling regular check-ups. Among the pilgrims from San José del Alto, many expressed appreciation for the opportunity to pause and check their health during their journey.

Preventive care does not always require complex technology or long appointments. Sometimes it begins with a simple question: “When was the last time you checked your pressure?” These types of community-based screenings help remove barriers such as time, transportation, or hesitation. They bring health services closer to everyday life.

In regions like ours, where warm weather, busy routines, and changing lifestyles can influence health patterns, regular monitoring becomes even more important. Checking blood pressure and glucose levels should not be reserved for when someone feels unwell. In fact, it is most valuable when a person feels healthy.

The recent screenings across Huatulco serve as a reminder that prevention is a shared responsibility. When communities participate, ask questions, and take a few minutes to know their numbers, they are investing in their future well-being.

Sometimes, the simplest actions—like rolling up a sleeve for a quick measurement—can open the door to better health decisions. And in the long run, those small moments can make a lasting difference.

Huatulco

Chronic Silent Inflammation: The Real Enemy of Modern Aging

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For decades, aging was considered an inevitable process determined exclusively by genetics. Today we know that this vision is incomplete. One of the most decisive factors in the speed at which we age is not visible to the naked eye, does not always generate immediate pain, and is rarely detected in its early stages: chronic silent inflammation.

Unlike acute inflammation — a natural and protective response to injury or infection — chronic low-grade inflammation operates in a constant and subtle way within the body. It is a persistent inflammatory state that can be maintained for years, affecting tissues, metabolic systems, and cellular functions without obvious symptoms until the damage becomes significant.

In physiological terms, it represents prolonged activation of the immune system. Factors such as chronic stress, poor sleep quality, ultra-processed foods, exposure to environmental toxins, and a sedentary lifestyle contribute to keeping the body in a continuous state of alert. This phenomenon has been scientifically associated with cardiovascular disease, cognitive impairment, insulin resistance, metabolic disorders, autoimmune conditions, and degenerative processes related to aging.

At the cellular level, chronic inflammation directly impacts mitochondrial function. Mitochondria — known as the “power plants” of the cell — are essential for energy production and tissue repair. When exposed to a persistent inflammatory environment, cellular energy efficiency decreases, oxidative stress increases, and tissue wear accelerates. The result may be persistent fatigue, slower recovery, metabolic imbalance, and biological aging that progresses faster than chronological age.

Within integrative medicine, the concept of systemic detoxification does not refer to trends or temporary regimens, but to supporting the body’s natural elimination pathways. The liver, intestines, kidneys, and lymphatic system function in coordination to process and remove metabolic waste and inflammatory byproducts.

When these systems become overloaded — whether by diet, environmental pollutants, or sustained stress — the inflammatory state can become chronic.

Beyond calorie counting, cellular nutrition focuses on the biochemical quality of nutrients. Micronutrients, antioxidants, essential fatty acids, and bioactive compounds play a central role in modulating inflammatory pathways. Regenerative medicine has explored therapeutic strategies aimed at improving cellular communication, reducing oxidative stress, and optimizing tissue repair capacity.

Ozone therapy, when applied under appropriate medical criteria, has been studied for its potential to modulate oxidative stress and stimulate endogenous antioxidant systems. In clinical practice, medical ozone — a controlled mixture of oxygen and ozone — may be administered in specific concentrations through techniques such as autohemotherapy, in which a small sample of the patient’s blood is exposed to ozone and then reintroduced, or through localized applications depending on the condition being treated. The objective is not to “detoxify” in a simplistic sense, but to encourage physiological balance and support the body’s regulatory mechanisms. As with any medical intervention, it should be performed by trained professionals within established safety protocols.

Healthy aging does not depend solely on the absence of disease, but on the preservation of cellular, metabolic, and immune function. Understanding chronic silent inflammation allows us to rethink prevention from a deeper and more personalized perspective. In a world characterized by constant stress and environmental overload, reducing chronic inflammation may be one of the most relevant strategies to extend not only lifespan, but healthspan — the quality of life during those years.

Valentina Arline is an integrative medicine practitioner with international experience in regenerative therapies and inflammatory modulation approaches. Her work focuses on longevity and cellular health strategies from a scientific and holistic perspective.

Huatulco

Marihuana in Mexico

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By Julie Etra—

The history of marijuana—known in Mexico as marihuana or colloquially as mota—its cultivation, regulation, and use as a drug, became indelibly tied to its neighbor to the north, the United States of America.

Origins in New Spain
Cannabis seeds were first introduced to Chile, Peru, and Mexico in the 16th century by the Spanish, most notably Hernán Cortés, who promoted its cultivation for fiber production. What we now call hemp was then known as cáñamo. Its use was already widespread in Spain, a legacy of Moorish agricultural practices dating back to the early medieval period.

Although hemp and marijuana share the scientific name Cannabis sativa, hemp contains very low levels of tetrahydrocannabinol (THC)—typically less than 1%—and therefore has no intoxicating effects. Marijuana, by contrast, has been selectively bred for decades to enhance psychoactive properties.

Cáñamo has long had multiple commercial uses, including textiles, rope, and soap. It is easily distinguished from marijuana plants: hemp grows taller, often reaching up to five meters, and expends its nutrients on vegetative growth rather than seed production. In marijuana cultivation, male plants are removed to prevent pollination of the females, which increases the potency of the flowering tops.

Early Uses in Mexico
In Mexico, cannabis use evolved from medicinal and religious applications into recreational use. At the time of the Spanish conquest, Indigenous peoples were already familiar with a variety of psychoactive plants, including psilocybin mushrooms, peyote (a mescaline-containing cactus), tolóache (Datura species), and picietl, a form of wild tobacco.

By the 16th century, cannabis preparations were reportedly used to treat gonorrhea, regulate menstrual cycles, and relieve muscle and dental pain.

One of the earliest prohibitions came on July 4, 1882, when President Porfirio Díaz issued a decree banning the sale of the plant known as “Rosa María,” identified as marijuana.

Marijuana as a Drug
By the early 20th century, marijuana use had become common in Mexico, including among revolutionary troops. Its presence in popular culture is reflected in the Mexican version of the folk song La Cucaracha, popularized during the Revolution (1910–1920). The well-known chorus humorously refers to a cockroach unable to walk because it lacks marijuana to smoke.

Regulation and U.S. Influence
Marijuana was first officially prohibited nationwide in Mexico in 1920 under President Venustiano Carranza through regulations targeting substances considered harmful to the population. At the time, opium—introduced largely by Chinese immigrants—was viewed as the more pressing concern.

Cannabis consumption migrated northward as Mexican laborers crossed into the United States in the early 20th century. Combined with alcohol Prohibition (1920–1933) and the economic hardships of the Great Depression, this contributed to a thriving illicit border economy and rising anti-Mexican sentiment.

In the United States, sensationalist propaganda portrayed marijuana as a dangerous drug associated with crime, violence, and moral decay. The so-called “Reefer Madness” era stigmatized both the plant and Mexican immigrants, helping to justify strict criminalization.

Restrictions on cannabis began appearing in some U.S. states as early as the late 19th century. A major nationwide campaign was launched in the 1930s by Harry J. Anslinger, the first commissioner of the Federal Bureau of Narcotics, whose efforts culminated in federal prohibition. The Spanish term “marihuana” itself was deliberately emphasized to reinforce its association with Mexico.

The Counterculture Era and Rising Demand
Demand increased dramatically in the 1960s and 1970s, fueled by the counterculture movement. Marijuana became associated with antiwar protests, civil rights activism, sexual liberation, and a rapidly changing music scene. Much of the cannabis consumed in the United States originated in Mexico, particularly from the states of Chiapas, Guerrero, Nayarit, Michoacán, Oaxaca, and Sinaloa.

Tensions between the two countries escalated. In 1969, President Richard Nixon launched Operation Intercept, imposing intensive inspections on vehicles crossing the border from Mexico. In 1971, he formally declared the “War on Drugs.”
Aerial herbicide spraying campaigns in the late 1970s aimed to eradicate marijuana crops. Instead, production shifted toward larger, more organized operations increasingly controlled by criminal groups.

Rise of Cartels
The 1980s saw the emergence of powerful drug cartels, notably the Guadalajara cartel led by Miguel Ángel Félix Gallardo. The organization expanded into cocaine trafficking from Colombia. The 1985 kidnapping and murder of U.S. DEA agent Enrique “Kiki” Camarena triggered a major crackdown but also ushered in decades of violence as competing groups fought for control of territory and trafficking routes.

Gradual Decriminalization
Beginning in the early 2000s, Mexico embarked on a slow path toward decriminalization. President Vicente Fox initially supported strict enforcement but later advocated reform as a strategy to weaken organized crime. In 2009, possession of small quantities for personal use was decriminalized.

Medical cannabis was legalized nationwide in 2017, influenced in part by the case of an eight-year-old girl, Graciela Elizalde, whose severe epilepsy responded to cannabis-derived treatment.

In 2021, Mexico’s Supreme Court declared the prohibition of recreational cannabis unconstitutional, effectively legalizing personal use. However, a comprehensive regulatory framework for commercial production and sales has yet to be fully implemented.

Current Policies in Mexico
Adults over 18 may possess up to 28 grams of cannabis in public for personal use. Smoking in public spaces remains restricted, and legal commercial sales—such as dispensaries common in parts of the United States—have not yet been fully established nationwide.

Edibles and cannabis products may circulate informally in some tourist areas, but their legal status remains uncertain. Commercial sale to tourists is illegal.

As of January 2026, Mexico has also banned the importation, sale, and marketing of vaping devices and e-cigarettes, though enforcement varies widely.

Travelers should carry prescription medications in original labeled containers. Some medications that require prescriptions in the United States are available over the counter in Mexico, including high-dose ibuprofen and certain antibiotics.

Cannabis Laws in Mexico:
What Visitors Should Know (2026)

Mexico has decriminalized personal cannabis use, but the legal framework remains complex and enforcement can vary. Visitors should exercise caution and discretion.

✔ Possession (Personal Use)
Adults 18 and over may possess up to 28 grams (about one ounce) of cannabis for personal use. Possession above this amount can result in fines or criminal charges.

✔ Private Use
Consumption is generally permitted in private residences. Property owners, hotels, and rental hosts may prohibit smoking on their premises.

✖ Public Consumption
Smoking cannabis in public places is illegal, including streets, beaches, parks, restaurants, and hotel common areas. Enforcement varies by location, but fines or detention are possible.

✖ Commercial Sales
Legal retail dispensaries like those in parts of the United States or Canada do not yet operate nationwide. Buying cannabis remains legally ambiguous and may expose buyers to illegal markets.

✖ Sales to Tourists
Selling cannabis to tourists is illegal.

✔ Medical Use
Medical cannabis is legal with proper authorization, though access remains limited.

✖ Importing Cannabis
Bringing cannabis into Mexico — even small amounts — is illegal, regardless of whether it was legally purchased elsewhere.

✖ Vapes and e-Cigarettes
As of January 2026, the importation, sale, and marketing of vaping devices and e-cigarettes are prohibited in Mexico.

✔ Prescription Medications
Travelers should carry medications in original labeled containers. Some drugs that require prescriptions in other countries may be available over the counter in Mexico, but regulations differ.

 

Huatulco

Why Oaxaca Is One of the Most Fascinating Cuisines in the World

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By Alicia Flores—

Travelers often arrive in Oaxaca, Mexico expecting tacos and margaritas. What they discover instead is one of the most intricate and culturally rich cuisines on earth.

Oaxacan cooking is not simply a collection of recipes; it is a living expression of geography, agriculture, and tradition. Corn, chile, cacao, herbs, seeds, and seasonal ingredients combine in ways that have evolved over centuries. Many techniques still used today predate the arrival of the Spanish.

At the heart of this cuisine is corn.

For thousands of years, Indigenous communities across Mexico have cultivated and refined maize varieties adapted to different climates and soils. The process of nixtamalization—soaking corn in an alkaline solution before grinding it into masa—is a technological achievement that transformed corn into a nutritionally complete food.

From this simple ingredient comes the tortilla, the foundation of daily life throughout Mexico.

Visitors are often surprised by how different a handmade tortilla tastes compared with the versions they may know from supermarkets. Fresh masa, pressed and cooked on a hot comal, produces tortillas that puff slightly as they cook, releasing a warm aroma of toasted corn.

It is a small moment that reveals just how deeply food and culture are intertwined.

Another hallmark of Oaxacan cuisine is mole. These complex sauces can contain dozens of ingredients—various chiles, seeds, spices, chocolate, and nuts—slowly toasted and blended into a deeply layered flavor profile. Every region and family has its own variation, and recipes are often passed down through generations.

Sourcing food play an essential role in the culinary landscape. A walk through the street of Huatulco reveals mountains of chiles, fresh herbs, cacao beans, cheeses, tropical fruits, and handmade tortillas. Cooking here begins with the ingredients themselves.

For travelers who want to understand these traditions more deeply, cooking classes can offer an extraordinary window into local culture. Learning how ingredients are prepared, how flavors are balanced, and how techniques have evolved over centuries brings the cuisine to life in a way that simply eating at restaurants cannot.

Food becomes a story.

In Huatulco,  cooking experiences give visitors the chance to explore this culinary heritage firsthand—preparing traditional dishes, learning about regional ingredients, and discovering why Oaxaca has earned a reputation as one of Mexico’s great gastronomic destinations.

Those curious to explore further can learn more about the experience offered by Chiles and Chocolate Cooking Classes, where guests dive into the history of Oaxacan cooking through hands-on preparation and discussion of the ingredients and traditions that define the cuisine.

Discover Oaxacan Cooking in Huatulco

For travelers who want to go beyond restaurant dining and truly understand the ingredients and traditions behind Oaxacan cuisine, hands-on cooking classes offer a unique perspective.

In Huatulco, Chiles and Chocolate Cooking Classes, led by Chef Jane Bauer, invite guests into the kitchen to explore the foundations of Mexican cooking. Participants learn about regional ingredients, traditional techniques, and the cultural stories that shape the cuisine of Oaxaca.

The cooking studio has eight stations which allows everyone to take part in the preparation of several dishes while discussing the role of corn, chiles, cacao, and other essential ingredients in Mexican food traditions.

By the end of the experience, guests leave not only with recipes but with a deeper understanding of why Oaxaca is considered one of the most important culinary regions in Mexico.

Classes run regularly in Huatulco and advance booking is recommended.

Learn more or reserve a spot here: http://www.huatulcofoodtours.com

Alicia Flores writes about food, culture, and travel in southern Mexico. She is particularly interested in traditional ingredients and the culinary heritage of Oaxaca.

Huatulco, San Miguel de Allende

Editor’s Letter

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By Jane Bauer—

“We are here to awaken from our illusion of separateness.”
Thích Nhat Hanh

When you rant or retort obnoxiously on social media, it is like holding a hot coal in your hand and expecting someone else to burn. Your comment affects everyone who reads it — including you. Cortisol rises. Stress follows.

I opened my phone this morning and within minutes my nervous system was lit up. News of a cartel shooting. Messages asking if I was okay. A fire in Xadani. Canadians ranting about Mexicans ripping them off. Mexicans ranting about Canadians being cheap and gentrifying their country.

Stress — the invisible toxin.
Every time we open our phones and consume outrage, our bodies release cortisol. Heart rate increases. Inflammation pathways activate. The nervous system does not distinguish well between physical danger and social conflict; it simply reacts. Living in a constant state of judgment is physiologically corrosive.

Yes, we are living longer than previous generations. Medicine has dramatically extended lifespan over the past century. But we are also surrounded by more environmental toxins than ever — pollutants in our water, plastics in our oceans, chemicals measurable in human blood. Chronic disease now dominates modern life. We have prolonged years, but have we protected vitality?

To be healthy is to be whole — regulated, connected, integrated. Healthcare, at its root, should mean caring for that wholeness.

We often talk about “coexisting,” as if we are separate entities sharing space. In reality, we are deeply interconnected. Like a tree that depends on the quality of the river from which it drinks, the tree and the river are one. Separation is an illusion.

Be more understanding. Be more open. Assume good intentions more often than not. Regulate your nervous system. Put the phone down. Cook something real. Hug a tree and a stranger. Sit across from someone different from you and listen.

Wholeness isn’t optional; it’s essential. And in a time like this, choosing calm may be one of the most radical health decisions we can make.

See you next month,

Jane