"The definitive account of the mass disappearance of 43 Mexican students and the government that tried to cover it up On September 26, 2014, 43 male students from the Ayotzinapa Rural Teachers' College went missing in Iguala, Guerrero, Mexico. According to official reports, the students commandeered several buses to travel to Mexico City to commemorate the anniversary of the 1968 Tlatelolco Massacre. During the journey, local police intercepted the students and a confrontation ensued. By the morning, they had disappeared without a trace. Hernández reconstructs almost minute-by-minute the events of those nights in late September 2014, giving us what is surely the most complete picture available: her sources are unparalleled, since she has secured access to internal government documents that have not been made public, and to video surveillance footage the government has tried to hide and destroy. Hernández demolishes the Mexican state's official version, which the Peña Nieto government cynically dubbed the "historic truth." State officials at all levels, from police and prosecutors to the upper echelons of the PRI administration, conspired to put together a fake case, concealing or manipulating evidence, and arresting and torturing dozens of "suspects" who then obliged with full "confessions" that matched the official lie. In the wake of the students' disappearances, protestors in Mexico took up the slogan "Fue el estado"-"It was the state." Hernández's book is the one that gives most precision and credibility to the claim: by following the role of the various Mexican state agencies through the events in such remarkable detail, she allows to see exactly which parts of the state are responsible for which component of this monumental crime"--
After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats. From the Hardcover edition.
In the last six years, more than eighty thousand people have been killed in the Mexican drug war, and drug trafficking there is a multibillion-dollar business. In a country where the powerful are rarely scrutinized, noted Mexican American journalist Alfredo Corchado refuses to shrink from reporting on government corruption, murders in Juarez, or the ruthless drug cartels of Mexico. A paramilitary group spun off from the Gulf cartel, the Zetas, controls key drug routes in the north of the country. In 2007, Corchado received a tip that he could be their next target—and he had twenty four hours to find out if the threat was true. Rather than leave his country, Corchado went out into the Mexican countryside to trace investigate the threat. As he frantically contacted his sources, Corchado suspected the threat was his punishment for returning to Mexico against his mother’s wishes. His parents had fled north after the death of their young daughter, and raised their children in California where they labored as migrant workers. Corchado returned to Mexico as a journalist in 1994, convinced that Mexico would one day foster political accountability and leave behind the pervasive corruption that has plagued its people for decades. But in this land of extremes, the gap of inequality—and injustice—remains wide. Even after the 2000 election that put Mexico’s opposition party in power for the first time, the opportunities of democracy did not materialize. The powerful PRI had worked with the cartels, taking a piece of their profit in exchange for a more peaceful, and more controlled, drug trade. But the party’s long-awaited defeat created a vacuum of power in Mexico City, and in the cartel-controlled states that border the United States. The cartels went to war with one another in the mid-2000s, during the war to regain control of the country instituted by President Felipe Calderón, and only the violence flourished. The work Corchado lives for could have killed him, but he wasn't ready to leave Mexico—not then, maybe never. Midnight in Mexico is the story of one man’s quest to report the truth of his country—as he raced to save his own life.
In her vivacious, fresh voice, Marcela Valladolid invigorates America’s taste for real Mexican food–dishes that can be accomplished on any busy weeknight but that still express the authentic flavors of her native cuisine. Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles, dozens of different chiles, and homemade tortillas that graced her family’s dinner table. Going to school across the border in San Diego, and later to cooking school in Paris, she found plenty to love in the markets, quickly folding new ingredients into her repertoire. But she also encountered some curious foods masquerading as authentic Mexican: cheddar cheese—stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, easy-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with freshness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal? In Fresh Mexico, Marcela brings these dishes to life. Her food is much like her, Mexican but influenced by other cultures. You’ ll find recipes for Tilapia Ceviche; Butternut Squash—Chipotle Bisque; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs; and Fresh Guava Layer Cake. Inspired ideas, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, fast recipes and dishes that are low in fat are called out with easy-to-find symbols. With more than a hundred delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico.