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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.

ivan

Tuesday, July 9, 2019

We Ask Chefs: what is your favorite chili pepper? Tucson Foodie The rojo, like the rest of chilhuacles, comes from Mexico's Cañada Valley in Oaxaca. This chile is medium-hot to taste and deep red in color, perfect for ...

https://tucsonfoodie.com/2019/07/08/we-ask-chefs-what-is-your-favorite-chili-pepper/

We Ask Chefs: what is your favorite chili pepper?
The rojo, like the rest of chilhuacles, comes from Mexico's Cañada Valley in Oaxaca. This chile is medium-hot to taste and deep red in color, perfect for ...

DAVID SOLORZANO

PENCA
Penca executive chef David Solorzano (Credit: Jackie Tran)
“Favorite chili will probably have to be Chilhuacle.
Chilhuacle is one of the rarest chiles in Mexico. There are 3 varieties: Negro, Rojo, and Amarillo. We use the beautiful orange-yellow chile at the restaurant to make mole amarillito; it has a medium heat and is full of flavor. Chilhuacle amarillo is usually reserved for special occasions.
The rojo, like the rest of chilhuacles, comes from Mexico’s Cañada Valley in Oaxaca. This chile is medium-hot to taste and deep red in color, perfect for red moles and has hints of dry cherries and anise. Not traditional, but this chile also makes an amazing paprika once ground.
The negro variety has strong notes of cocoa, tobacco and dry fruit. Moderately hot, this chile is the cornerstone of authentic Oaxacan mole negro.
The Cañada valley in Oaxaca is a designated UNESCO ecological zone. Chilhuacle means ‘ancient chile’ in Nahuatl, the language of the Aztec people spoken throughout the region a half-century ago.
All chilhuacles are ancient chiles that are slowly falling out of favor and are slowly disappearing due to their high production costs. We have to go to the source and get them first hand (which is coming up in a few weeks) in order to offer [them] to our guests.”



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