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US-Backed Operation Ends Reign of Cartel Boss ‘El Mencho’

  A forensic ambulance believed to be transporting the body of Mexican drug lord Nemesio Oseguera, known as "El Mencho,"leaves the Specialized Prosecutor's Office for Organised Crime (FEMDO), following a military operation in which a government source said he was killed, in Mexico City, Mexico, February 22, 2026.  Mexico has entered a turbulent new chapter after the death of Nemesio Oseguera Cervantes, widely known as El Mencho , one of the country’s most feared cartel leaders. The Mexican military, supported by U.S. intelligence, carried out a high‑stakes raid in the western state of Jalisco that resulted in the fatal wounding of the Jalisco New Generation Cartel (CJNG) boss. He later died while being transported to Mexico City for treatment.  Authorities confirmed that the operation, conducted in Tapalpa, was part of an intensified bilateral effort to curb the production and trafficking of fentanyl and other narcotics into the United States. A specialized U.S.-led int...
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Banana Bread with Coconut and Pecans

 

Ingredients

  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 stick (½ cup) unsalted butter, melted
  • ¾ cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 cup very ripe bananas, mashed (about 3 bananas)
  • 1 teaspoon vanilla extract
  • ½ cup shredded unsweetened coconut
  • ½ cup pecans, toasted and chopped

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, salt, and baking powder.
  3. In the bowl of an electric mixer, mix the melted butter and sugar until just combined. Beat in the eggs, bananas, and vanilla.
  4. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix.
  5. Gently stir in the coconut and pecans.
  6. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center comes out relatively clean.
  7. Let the loaf cool in the pan for about ten minutes, then turn out onto a rack to cool completely.

Enjoy your banana bread warm out of the oven or toasted for breakfast the next day!






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