• U.S. Rice Deliveries to Mexico Surge in 2017 – Both Paddy and Milled Rice Show Significant Gains

    Mar 24, 2017
    According to official Mexican government data, total U.S. rice deliveries (non-converted) to Mexico were up a staggering 31.4 percent in the first two-months of 2017 compared with the same period the previous year. That’s 148,016 MT, and of significant note, milled rice exports nearly tripled – to 22,478 metric tons, nearly half of total milled exports in all of 2016.
    Full story



  • Mexico May Move Forward with Viet Nam Trade Deal

    Feb 02, 2017
    According to press reports, the government of Mexico may move forward with bi-lateral trade deals with many of the countries that participated in the now defunct Trans Pacific Partnership, including Viet Nam.
    Full story



  • Inaccurate Reporting Raises Unsubstantiated Concern for U.S. Rice in Mexico

    Jun 09, 2016
    There was a story today online that Mexico had reduced tariffs to zero for all types and forms or rice regardless of origin. This story was inaccurate.
    Full story



  • Rice Wednesday is Back in Mexico

    Jun 07, 2016
    The popular USA Rice "Rice Wednesday" promotion is underway here at La Chilanguita, a chain with 11 restaurants in high traffic areas in Mexico City and Mexico State, including its most popular location, Masaryk, the most exclusive area in Mexico City.
    Full story



  • Mexico Trade Stoppage Averted

    Jan 04, 2016
    MEXICALI, MEXICO -- On December 14, 2015, USA Rice was notified that U.S. rice exporters were having their bagged rice shipments blocked by Mexican authorities here at this important west coast crossing point with Calexico, California. The Government of Mexico (GOM) had, overnight, changed inspection regulations on how railroads and GOM phytosanitary inspection officials cleared bagged commodities, resulting in a stoppage of bagged rice exports.
    Full story



  • USA Rice Publishes Student Chef Cookbook in Mexico

    Nov 24, 2015
    This month, USA Rice released a special edition cookbook featuring student chefs who have participated in USA Rice competitions. The deluxe full-color "Future Chefs Cooking with Rice" cookbook is in a magazine format and includes 43 recipes using U.S.-grown rice as the main ingredient. Along with restaurant-quality recipes of contemporary Mexican cuisine, international dishes, desserts, and more avant-garde cuisine, there is an information section that includes rice cooking techniques, rice varieties, nutritional information, creative plating and molding, informative graphics, and invitations to USA Rice’s Spanish language websites and social media.
    Full story



  • Mexico to Eliminate Rice Import Duties Under TPP

    Nov 06, 2015
    Yesterday's release of the Trans Pacific Partnership text confirms what many have speculated - Mexico has agreed to eliminate all tariffs on rice imports from other TPP partners.
    Full story



  • USA Rice and Partners in Mexico Refine Promotions

    Nov 02, 2015
    Last week, USA Rice conducted its second annual Advisory Board meeting with 30 participants and partners to discuss USA Rice activities in Mexico and ideas for successful future implementation.
    Full story



  • Rice Chef of the Year – Mexico City

    Oct 23, 2015
    This week, USA Rice hosted the 15th “Rice Chef of the Year” rice cooking contest at the Colegio Superior de Gastronomia, the first culinary institution in Latin America, with the participation of 21 professional chefs representing restaurants, hotels, banquet halls, and culinary institutions. The winners received generous prizes from the sponsors: La Vasconia, Bon Chef, Vinos Torres, Chocolates Lindt, Herdez, Simplot, and Editorial Mango.
    Full story



  • U.S. Rice Takes Center Stage at Food Service Show in Mexico

    Oct 20, 2015
    Earlier this month, USA Rice was a sponsor of Vallarta-Nayarit Gastronomica, a premier trade show here that attracts gastronomic personalities from all over Mexico as well as top international chefs. These food service professionals gather to participate in live cooking shows and specialized workshops, and to propose culinary innovations for their peers at culinary institutions throughout Mexico.
    Full story