
In Mexico City, a 700-year-old Aztec farming technique is giving a sustainable edge to modern agriculture
It was early on a Sunday morning, and I was in the Floating Gardens of Xochimilco, 28km south of Mexico City’s historical centre. The endless maze of canals and waterways was already filling up with colourful trajineras (flat-bottomed boats) packed with day trippers from the Mexican capital. Vendors were selling grilled elotes (corn on the cob) and michelada cocktails, while a band filled the air with festive Mariachi music.
Soumya Gayatri