Based in Mexico City, Michaela is a writer and Latin America expert for publications including Condé Nast Traveler, T: The New York Times Style Magazine, and Travel + Leisure. She's currently finalizing her debut fiction novel: a thriller exploring the intersection of art and shamanism in Mexico City.
Michaela Trimble’s Articles
In Mexico, you might hear the popular saying, “Para todo mal, mezcal, y para todo bien, también,” which suggests that no matter what life brings your way, whether good or bad, mezcal is the remedy to reach for. Mezcal espadín, made from a common agave species with sword-shaped leaves; tobalá, made from a sweet, wild agave that grows in high-altitude canyons; and madrecuixe, made from a rare, finely textured species of the plant. The potent drink is a nationwide Mexican staple and offers significant insight into the country’s roots, with some reci
Gabrielle (Coco) Chanel spent her childhood at an orphanage in Aubazines, a commune in central France that was surroundeFive Echoes” (on view Nov. 30 through Dec. 21)—located in the Miami Design District’s outdoor event space, Jungle Plaza—is a sprawlEp. 28 of our Time Sensitive podcast.)
After working for luxury fashion houses including Givenchy and Louis Vuitton, Baptiste Bouygues joined forces with his mOrmaie. Now, three years later, the brand is a veritable leader in environmentally conscious scents, which, unlike many other
Drawing on the West Coast’s fresh atmosphere and spirit, Louis Vuitton’s ongoing Cologne Perfumes collection conjures upoud, a heady essence derived from agarwood trees.)
When the French luxury goods conglomerate LVMH tapped creative director Jonathan Anderson to helm Loewe in 2013, it charBotanical Rainbow, released in March, that includes myriad botanically inspired perfumes, bottled in a kaleidoscope of colors.
During China’s Eastern Han Dynasty (25–220 C.E.), pu-erh tea was transported along the Ancient Tea-Horse Road, an age-old trading route that once extended 1,400 miles from ChinaCamellia sinensis var. assamica in mountains of the Chinese Yunnan Province—that are roasted, rolled, and dried in the sun. They’re then fermented in osheng pu-erh ferments naturally and matures over many years like a fine wine, while the ripe and earthy shou pu-erh is incubated in a moisture-rich environment that accelerates the aging process, which concludes within a few months. Typ