A little about Playa Zipolite, The Beach of the Dead . . .

Playa Zipolite, Oaxaca, Southern Mexico, on the Pacific Ocean. A little bit about my favorite little get-away on this small world of ours.

Zipolite, a sweaty 30-minute walk west from Puerto Angel, brings you to Playa Zipolite and another world. The feeling here is 1970's - Led Zep, Marley, and scruffy gringos.

A long, long time ago, Zipolite beach was usually visited by the Zapotecans...who made it a magical place. They came to visit Zipolite to meditate, or just to rest.

Recently, this beach has begun to receive day-trippers from Puerto Angel and Puerto Escondido, giving it a more TOURISTY feel than before.

Most people come here for the novelty of the nude beach, yoga, turtles, seafood, surf, meditation, vegetarians, discos, party, to get burnt by the sun, or to see how long they can stretch their skinny budget.

I post WWW Oaxaca, Mexico, Zipolite and areas nearby information. Also general budget, backpacker, surfer, off the beaten path, Mexico and beyond, information.

REMEMBER: Everyone is welcome at Zipolite.



Saturday, February 3, 2018

Gastronomical event with traditional cooks April conference showcases Oaxaca food and cultural diversity

Gastronomical event with traditional cooks

April conference showcases Oaxaca food and cultural diversity

Oaxaca’s traditional cooks want to draw international attention to the state’s gastronomy and diversity.
With that in mind, Oaxaca city will host the second annual conference of traditional cooks in April this year, when more than 100 cooks from the state’s eight regions will showcase Oaxaca’s cultural diversity.
Event spokeswoman Adriana Aguilar Escobar said most of Oaxaca’s traditional cooks carry on their work anonymously and without any recognition.
But the conference gives them a space where they can showcase their skills with pride, she explained.
More than 30 booths will display Oaxaca products and 30 artisans will exhibit traditional cookware.
Cooks will also offer courses in traditional cooking, making dishes such as pozole triqui and caldo de piedra. There will also be a presentation on mezcal by the Ibero-American University.
Additionally, a nutritionist will offer health classes for children on the importance of Mexican food, especially focusing on the consumption of beans and corn.
The conference will take place April 25-28 — the 486th anniversary of Oaxaca city — in the Plaza de la Danza.
A Oaxaca cook with corn dough.

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