Skip to main content

The Manual may earn a commission when you buy through links on our site.

The hottest contraband from Mexico right now may surprise you

Cracking the case: Why eggs are the new darling of the black market

In a frustrating, yet somehow wholesome turn of events, eggs have been added as the newest addition to the long list of illicit items being smuggled over the Mexican/U.S. border.

Between November 1 and January 17, U.S. Customs and Border Protection agents reported over 2,000 instances of attempted egg smuggling over the border, according to the New York Times. In the same 11-week period the year before, only 460 similar instances were reported.

The surge in this unusual crime is undoubtedly due to the increasing cost of eggs in the states. The guilty party? The avian flu, still wreaking fresh havoc on all birdkind as the days tick by without any real solution. From turkey shortages this past Thanksgiving to what’s now apparently turning into eggs being sold shadily in little plastic baggies, the effects of this gnarly virus are extraordinary.

Bowl of Eggs
shotsoflouis/Shutterstock

According to the U.S. Department of Agriculture, avian influenza has affected more than 58 million birds in both commercial and backyard flocks. By the end of last year, the illness had killed more than 43 million egg-laying hens. Due to the egg shortage this continues to create, obviously, their cost has skyrocketed.

In Mexico, however, the price of a kilogram of eggs – which equates to more than a dozen jumbo eggs in American terms – is currently running between 31 and 50 pesos, or $1.59 to $2.79 in U.S. dollars. Compare that to our average of $7.37 per dozen in California, and a new career in the underground egg game starts to look interesting.

While it has been illegal to bring eggs and uncooked poultry into the U.S. from Mexico since 2012, most instances until now were simply cases of ignorance and a few discarded eggs as a consequence. Now, though, the powers that be are cracking down.

On January 17, San Diego Director of Field Operations, Sidney Aki, tweeted, “The San Diego Field Office has recently noticed an increase in the number of eggs intercepted at our ports of entry. As a reminder, uncooked eggs are prohibited entry from Mexico into the U.S. Failure to declare agriculture items can result in penalties of up to $10,000.” For ten thousand bucks, you can buy at least a couple of weeks’ worth of eggs, so maybe it’s best not to risk it.

Either way, no matter how you get your eggs home this week, we recommend storing them in the refrigerator…removed of all duct tape and white, powdery residue.

Editors' Recommendations

Topics
Lindsay Parrill
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
Tepache is the pineapple mixer you need this spring
It’s not a simple sweet, pineapple candy type of thing.
pineapple-margarita

Born in Mexico long ago, tepache is delicious, seasonable, tropical goodness in a glass. A mild drink made from fermented pineapple, tepache has a big following and many uses. As with so many other south-of-the-border liquids taking off (tequila, mezcal, sotol), it's only a matter of time before tepache does the same.

The drink got its start in central Mexico and has since become popular throughout the rest of the country as well as restaurants in the states focusing on Mexican cuisine and towns in the American southwest. It's refreshing, has a low alcohol content, and is often served in portable little bags with a straw jammed in. There's nothing fancy about the stuff, and it's often whipped up at home.

Read more
7 KitchenAid ice cream maker recipes to try right now
It's time to break out the ice cream maker. These are the best recipes for your KitchenAid
Four flavors of ice cream

The weather is finally warming up and that can only mean one thing: ice cream. Whether you've been churning up your own homemade batches for years, or you're new to the homemade ice cream game, now is the perfect time to get started making absolutely divine, restaurant-quality ice cream in the comfort of your home. Simply create the base, churn it in an ice cream maker, add any extra flavorings, freeze, and let the ice cream harden before digging in.
Making your own ice cream
The most basic ingredients you'll need for making ice cream at home include whole milk, a sweetener of some kind, heavy cream, sea salt, and vanilla extract. You can get as adventurous as you want from there, but the core ingredients are super simple.

We like to use the KitchenAid Ice cream attachment anytime we make homemade ice cream. If you already own a stand mixer like a KitchenAid, the ice cream attachment is a no-brainer. This way, you won't have to spend a ton of money on a completely new device. Just make sure to freeze the bowl of your KitchenAid attachment for about 24 hours beforehand. Here are seven KitchenAid ice cream recipes you should make this summer.

Read more
Tinned fish is all the rage right now, and it’s even better with wine
Curious about trending tinned fish? One thing to know is that the food goes extremely well with wine
Wine and tinned fish from Tiny Fish Co.

Have you noticed that more and more people are snacking on what looks like military rations? Yes, those tinned items, known affectionately abroad as conservas, are taking over bars and pantries from Miami to Seattle. Tinned fish has become especially popular, and we're here to tell you that it's even better with the right wine pairing.

Tinned seafood is all the rage, from octopus in olive oil to smoked mackerel or anchovies. It's become the go-to snack in wine bars and trendy restaurants, and for good reason. It's ready to eat, delicious, and easy to stretch out, as there tends to be leftover oil or sauce that makes for great dipping.

Read more