Does Mexico Have Seasons?

Mexico has seasons, but they may not be quite what you expect. Instead of winter, spring, summer, and fall, the seasons in Mexico are more descriptive of the weather you can expect at those times of year. Depending on when you wish to visit Mexico, knowing the season will help you pack the clothing that will keep you the most comfortable.

The dry season runs from November to April. The weather during this time of the year is warm and arid. There is very little rain. The Yucatan is a great place to visit in November, but there are many winter storms to worry about around Cozumel and Cancun at this time of year.

The rainy season actually overlaps with the humid season. Rain lasts from May through October. Tropical storms and hurricane risk may be higher, but cooler days and lower temperatures can be much more comfortable for visitors from the north.

The humid season lasts from May to July. This time of year brings hot, sticky weather that can make sightseeing tedious unless you remain where the coastal breezes blow. If you are planning to travel to Mexico, it is good to know that the low tourist season lasts from Easter through mid-December. This covers the rainy and humid seasons. The high tourist season lasts from the end of December to Easter time, when the weather is drier.

Eating seasonally is also practiced in Mexico. Eating fresh foods at the peak of their seasons gives a recipe its optimal flavor and nutrition. If you really want to experience authentic Mexican recipes, try eating freshly prepared food while you are in Mexico. You will never forget it. Luckily, you can bring a bit of Mexico home with you in the form of recipes. Try them at home and see if the flavor does not take you back to Mexico.

Recipe for Chilaquiles with Peppers, Eggs, and Zucchini

Use quality tortillas for this dish to get the most from it. This dish is excellent with fresh zucchini and peppers from the garden.

What You Need

Oil
10 corn tortillas
1 medium onion
1 zucchini, cut into 2" strips
1 red or yellow bell pepper, cut in strips
4 eggs
1 cup sour cream
1 or 2 cups tomatillo salsa
Salt and pepper to taste

How to Make It

Cut the onion in two pieces and slice it into thin strips. Lay out the tortillas and cut them in half. Slice each side into strips.

Heat some oil in a skillet. Fry the tortillas until they are crisp. Move them aside on a plate when they are done.

If necessary, add more oil. Cook the onions until they soften. Add the peppers and zucchini, stirring until the vegetables are all tender and starting to turn golden. Put the tortillas back in the skillet and mix well. Crack the eggs over the top. As the egg whites begin to set, break the yolks and stir everything together.

Once the yolks are cooked through, add the sour cream and salsa. Heat through and serve hot with extra salsa and sour cream.

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