This popular guide to climbing Mexico's volcanoes continues as the most complete book available in English. Updated for routes altered or closed due to volcanic activity.

The main activities of the economically active population around The Iztaccíhuatl and Popocatépetl volcanoes region lie in the primary sector (65- 90%). Of the people working in this sector, those dependent on agricultural or pastoral activities generally have an income significantly lower than the minimum wage in Mexico. Of the activities in the area, these agricultural, pastoral, and forestry activities probably have the most direct effect on the ecology of the volcanoes and its immediate surroundings. Traditional farmers, producing crops such as beans, pumpkins and cucumbers, generally work on small fields using traditional methods and animal traction. Modern farming, geared towards intensive production develops on larger sites making use of modern machinery, fertilizers, and pesticides. As the area under agriculture continues to increase every year, the attendant opening of large forested areas, soil modification, and ensuing erosion make it almost impossible for forest recovery. Extensive forestry in the region mainly concerns cutting and collecting wood, cutting Pinus-branches for torches or for utensils for open-fire cooking, collection of mushrooms, and hunting. Although these (often clandestine) activities seem to be small-scale, their adverse effects on the forest have been substantial. Weekend visitors from Mexico City heavily dominate recreation, with tourism concentrated near the roads leading to and inside the park. Lacking organization and facilities, most recreational activities have had significant environmental impact on the area In many countries, the decline of nature has occurred because of changes in land use.

This publication summarizes the studies carried out at two of the most active volcanoes of Chiapas (Mexico): El Chichón and Tacaná. El Chichón erupted explosively in 1982 killing more than 2000 people being the worst volcanic disaster in Mexico, and Tacaná produced two mild phreatic explosions in 1950 and 1986. Only after these explosions a surge of new studies began to unreveal their volcanic history and impact. This book presents the state of the art advances in topics related to the geologic setting of the two volcanoes, their eruptive history and composition of erupted products, the hydrothermal systems and their manifestations. Volcanic hazards and risks and possible mitigation plans are discussed based on the experience of the catastrophic eruption of El Chichón that occurred in 1982. The book will also include previously unpublished material on the flora and the fauna of the region and archaeological and social aspects of the area that is inhabited by indigenous people.

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Presents the history, geography, economy, people, and social life and customs of Mexico, the third largest country of Latin America.

After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world’s most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca’s coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.