While the German culture is usually one of the first ones attributed to beer, Mexican beer often promotes the daydreams of sandy Cozumel beaches, umbrellas and boats floating lazily amidst stunning blue water. All the while a cold Mexican beer is never out of reach. Corona and Dos Equis are the two most popular, but there is a whole world of beer in mexico just waiting to be discovered.

Cervezas (photo by reneventuroso courtesy of Flickr)

Mexico has several breweries and even some microbreweries that are rising in popularity. Minerva is a well known microbrewery out of Guadalajara and selling their creations in local restaurants and bars. The beer is selling much better, though, in Canada and the United States. While the world of microbreweries continues to expand abroad, in Mexico, the big guys continue to rule.

Munich style Mexican beer (photo by Funtastica courtesy of Flickr)

Two large breweries run the game in Mexico, Grupo Modelo and Cerveceria Cuauhtemoc Moctezuma. Grupo Modelo produces Corona, Modelo and Estrella  while Moctezuma makes Indio, Sol and Tecate. They are well known names with prices much lower than the little guys from the microbreweries. Despite positive reactions to these newcomers, the old ways are much easier to continue, especially when a beeropoly seems to rule in Mexico. Take heart though, many micros are clawing their way through the game and making a go of it.

Mmmm Michelada (photo by barcoder96 courtesy of Flickr)

Regardless of the politics battling behind the bar, there is one thing that many can count on, Mexican beer, lime and salt are a fabulous combination. Light beer, dark beer, cheap beer or the most sophisticated ale can take on an amazing flavor when spice is added. A michelada is simply an ultra cold beer with lime, salt and chile. There are a few varying recipes, but this is the basic that needs little to know preparation. Many simply ad some hot salsa from the table. Paired with some salty tortilla chips, well it just doesn’t get better than that.

Bat in flight (photo by Barracuda 1983 courtesy of Wikimedia)

The bat’s an intriguing little creature surrounded by much myth and legend. A history of blood-sucking stories and tales to terrify have distorted the true beauty of this helpful mexican native. While some blood makes up the diet of vampire bats, most of these benign creatures feed on insects, nectar and pollen. Much like bees and other pollinators, bats are actually a gardener’s friend and in mexico, green thumbs have about 140 species to team up with.

Bats feeding (photo by Gordon McDowell courtesy of Flickr)

One of the most famous bats is the vampire bat. Stories about this little blood lover run rampant in Mexican lore.  The actual life of this little guy is very interesting. Vampire bats do not suck the blood of victims, instead they make a tiny cut that is usually not even felt and then lap up the blood. Most will walk up to a sleeping victim, most often cattle, for a meal. Vampire bats make up a small selection of the many species in Mexico.

Bat munching on some fruit (photo by the Gordons courtesy of Flickr)

The other species of bats in Mexico enjoy the many decadent fruits found throughout the country. Much like the furry guy above, bats enjoy the bounty of vegetation growing in Mexico and providing an amazing source of food. These bats endear themselves to farmers and gardeners by offering the free service of pollinating flowers and ensuring a good crop.

Bats in a temple (photo by NCReed Player courtesy of Flickr)

Other bats enjoy the carnivore’s life feeding off of insects and even small amphibians and rodents. While ideas of bats going after humans may hide in the back of your mine, bats actually perform helpful services, much like a farm cat. They keep the mosquitoes, rats and mice at bay.

You can find bats throughout the many forests and jungles of Mexico, the cavernous ruins, along rivers, streams and lakes and in the many caves. While helpful and a relatively shy creature, you should avoid handling bats. They can bite and there is a small chance that you can become infected with rabies. While the risk is small, who wants to risk it? Enjoy them from afar and revel in their helpful nature.

Huitlacoche up close (photo by Ocean Desetoiles courtesy of Flickr)

Huitlacoche, known as corn smut in English, is a fungal infection of the corn ovaries. It’s name fares no better in its Nahuatl translation which means raven’s excrement. Side from the unflattering names, Huitlacoche has become quite a culinary treat around the world. Canned versions of this treat can be purchased in food chains, as well as, over the internet. The most popular place to find it is at any of mexico’s many town markets.

Huitlacoche at the market (photo by Petirrojo courtesy of Flickr)

Once infected, the kernels become known as galls. These tumor-like growths that can grow amazingly huge, or remain relatively small and compact. The fungus is similar in structure to brewer’s yeast and forms single cells known as sporidia.  The infected corn has a specific time when it should be harvested. While older corn smut contains many spores, younger smut, approximately two to three  weeks old, affords less spores and a delicious, moist mushroom-like flavor and texture. The woody flavor of the huitlacoche makes it a stand alone perfectly and it is usually the main ingredient in dishes.

Taco de huitlacoche (photo by Hexodus courtesy of Flickr)

The taco is the most popular dish utilizing the huitlacoche, usually with a sprinkle of fresh mexican cheese. It can also be found in soups, quesadillas and tamales. With growing popularity at mercados and farmer’s markets, huitlacoche is becoming the substitute fungus in classic mushroom dishes.

Still on the cob (photo by Stu_Spivack courtesy of Flickr)

While corn smut has not yet taken off in America, the fact that it grows best during drought and can fetch higher prices than basic corn, is making farmers take note. Once discarded and burned in America, the delicacy now has organic farmers following neighbors down south and selling “Mexican truffles” as they are known by, to the masses. It may be an acquired taste, but those who enjoy mushrooms are sure to delight  in this Mexican delicacy.

Molcajetes con slasa (photo by Y Musica courtesy of Flickr)

If there was ever a kitchen tool as beautiful to look at, as is to use, it’s the molcajete. This stone product takes its name from the Nahuatl who knew it as a mulcazitl. This mexican version of a mortar and pestle is the perfect way to mesh the various culinary delights into one sublime flavor. Why chop garlic, tomatoes and onions when then they can be mashed into one intriguingly decadent concoction without need of an electrical socket.

Many molcajetes (photo by FI Doopy courtesy of Flickr)

Believed to be derived from the metate, a slab-like grinding stone, the molcajete is the easiest way, outside a food processor, to blend the suburb flavors of chilies, garlic and spices into one terrific sauce. The charcoal gray bowl is made from basalt, a type of volcanic rock, and usually stands on three legs. An animal’s face, usually a pig, decorates the front of the bowl and creates a whimsy sure to delight the drabbest of kitchens. It can be found in any Mexican marketplace and even popular department stores and culinary shops around the world.

Molcajetes everywhere (photo by Urielo courtesy of Flickr)

With the emergence of ecologically-minded kitchens,many are choosing the primitive molcajete over electrical appliances for simple blending tasks. Since the porous surface of the basalt cannot truly be sanitized, much like a iron cast skillet, the molcajete acquires seasoning that carries hints of delicious flavoring to each successive dish.

Delicious salsa casera (photo by Martha Ax courtesy of Flickr)

Salsa and guacamole are two of the most popular creations that require a molcajete but holiday moles also use the pounding and mashing to infuse the intense flavors of nuts, seeds and chilis into the sauce. Herbalist enjoy the way the molcajete grounds herbs to perfection for teas and infusions. In the kitchen, there is no better way to blend than with the earth friendly use of a molcajete.

Bags of pan (photo by A30_Tsitika courtesy of Flickr)

While the popular mexican flat bread may instantly come to mind when Mexican bread is discussed, there is a whole world of culinary delight besides the tortilla. Although the sweet breads are infamously popular, especially around the holidays, there are other breads that make their way to the table as a companion to traditional Mexican meals. When traveling throughout mexico, buying bread at one of the famous panaderias or bread stalls is a must.

Mexican bread stand (photo by A30_Tsitika courtesy of Flickr)

As with many foods, Mexicans can make a simple roll quite extravagant and out of the ordinary. The shape is usually esthetically pleasing as well as being delightfully light and flavorful. The bread can be used for sandwich makings or simply to sop up the decadent sauce that usually drenches Mexico’s delicious cuisines. The crusty outside handles sauces with ease without becoming soggy, or acquiring just the right amount of moisture on the inside.

Panaderia (photo by A30_Tsitika courtesy of Flickr)

Bolillos are the common rolls seen in sandwich making, while molletes are specifically stuffed with beans. Tortas a known by various names, including torta santuario and torta mexicana. All are simple dinner rolls with a crusty outside and tasty soft center.

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Virgen de Guadalupe at Las Pozas (photo by Lucy Nieto courtesy of Flickr)

It’s amazing what money can be used for. Las Pozas is an enchanting creation from the mind of Surrealist collector, Edward James, and highlights the intriguing beauty of mexico’s jungles in the most playful and fantastic ways. James inherited a fortune and used the money to create Las Pozas with the help hard-working locals.

The fantasy architecture and exhibits span 20-acres of emerald green tropical forests connected through a series of stone-covered pathways. Cascading pools offer a gorgeous spot where locals enjoyed swimming and wading in the fairyland-like world. It also provided the name “Las Pozas” for the park.

Enchanting structures (photo by Lucy Nieto courtesy of Flickr)

While most of the beauty of Mexico has the ability to transport you away from the mundane, the work of Edward James offers transportation to another world. The plants of Mexico, so truly exotic, offer the perfect back drop for the surreal structures that seem to mesh perfectly into their surroundings. They seem to have always been a part of the land instead of a recent addition worked on until Eward James died in 1984. Until that time, he had added over 36 concrete structures to the exquisite mexican Xanadu.

Beautiful greenery (photo by Lucy Nieto courtesy of Flickr)

The living museum was originally an inheritance of plantation to Edward James, a man bred into wealth,  that he used to plant orchids. After an unrelenting frost took the orchids, he began constructing his surreal wonderland instead. He kept working until his death, and many of the buildings stand unfinished. Many enjoy the possibilities of what may have been added and how the creation would have looked completed. I’m sure this pleased the artist more than having finished his works.

Las Pozas (photo by Lucy Nieto courtesy of Flickr)

In 2007, Fondo Xilitla, one of Mexico’s most renowned charitable organizations, acquired Las Pozas with the idea of conserving the structures and land for future generations to enjoy. The experience is a must when in San Luis Potosi and sure to make the very most of your Mexican travels.

The park is open from 9:00 a.m. until 6:00p.m. and tours cost $200 pesos. The price increases to $250 for English or French presentations. Three major hotels, El Castillo, hotel Dolores and Hotel Mission Conca, offer luxurious settings close to Las Pozas for the most amazing stay in the area.

Patriotic mercado (photo by Lucy Nieto courtesy of Flickr)

Amid the colorful patriotism of Hidalgo’s Marketplace, lies a bounty of groceries and other fun items. The festive atmosphere is available year-round, not just during September, making the chore of shopping an enjoyable experience.

Produce stall (photo by Daniel Alvarez courtesy of Flickr)

Stacked in colorful pyramids, the fruits at Guanajuato’s famous market become their own art form. The rich scents of sweet ripeness mixes beautifully with the bright colors of both exotic and tame fruit. Everything is for sale at the market, and the gorgeous silver lanterns above head are beautiful to look at and may end up in your market bag before the end of the day.

Stalks of fresh sugar cane (photo by digiyesica courtesy of Flickr)

mexican marketplaces are sure to provide some interesting finds for those not accustomed to the wide range of products grown in mexico. Above, fresh stalks of sugar cane are available, tantalizing buyers with culinary potential. Impatient shoppers can simply buy a piece to chew on while perusing the stalls though, why wait?

Carne stall at the mercado (loremipsum courtesy of Flickr)

Many people are used to their meat coming home on a Styrofoam tray with plastic wrap. There are a couple of dates on the packaging, but who knows when the cow was slaughtered or the chicken last clucked. The meat stalls at the marketplace are intriguing with some of the freshest cuts you can find. Chicken, Pork, Beef, they’re all there and the butchers have great ideas for cooking the meat in the tastiest ways.

The market offers a great time simply walking around enjoying the sights, sounds and tastes of Mexico. If you are looking for groceries, even simple picnic food, this is the place to visit. Why not have some fun with a menial task like grocery shopping. The beauty of Mexico is everywhere, even in the town marketplace.