Budget,
Backpackers,
Surfers,
Beach Lovers,
Naturalist,
Hippie,
Sun and Sand worshipers,
Off the Beaten Path Paradise! Everyone is welcome at Zipolite!
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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.
ZIPOLITE, México — As the sun begins to slide toward the ocean in this idyllic Pacific coast town, a silent migration begins. Groups of people, most of them gay men, many of them naked, walk along the beach toward a towering boulder.
For decades, this former fishing village turned hippie hangout has been transformed into an oasis for the queer community, drawn to its golden beaches, countercultural vibe, and a practice of nudism that embraces bodies of all shapes.
Yet despite the acceptance of many locals, some believe that Zipolite’s identity as a laid-back town that welcomes anyone from Mexican families to Canadian retirees is eroding, transforming into a gay party town.
The sex scene has also evolved. While for decades visitors, including straight couples, have had sex on the beach after dark, in recent years it’s gotten more brazen, with dances sometimes turning into group sex in the shadows.
“It’s getting more and more hedonistic, and more hedonistic, and more hedonistic,” said Ignacio Rubio Carriquiriborde, a sociology professor at México’s National Autonomous University who has studied Zipolite for years. “Now it is one more dynamic of constant blowout.”
Some people fear that Zipolite could go the way of many Mexican beach towns that have become thriving resorts.
Many residents are feeling uncomfortable. The city council recently voted to enforce a 9:00 pm curfew on the beach in order to stop such activities.
“One thing is freedom and another thing is debauchery,” said Ziga Aragón. “You can have sex with whoever you want, but in a private space.”
Getting caught having sex on the beach will now land you a fine of 5,000 pesos and community work, anyone caught having sex on the “Playa del Amor”, located in Zipolite, belonging to the municipality of San Pedro Pochutla in the Costa de Oaxaca region, will be sanctioned. The tourist destination is known for allowing visitors to practice nudism; however, local authorities report that visitors also take advantage of the site to perform “cruising” or public sex.
According to the minutes of the community assembly, a decision was made that punishments should be applied to those who engage in “nudism sexual practices” and the opening of the place will be limited from 6:00 a.m. to 9:00 p.m.
“Other (people) come to have sexual relations, between people of the same sex on the public beach, in the open air or orgies, which is a bad image for local, national and international visitors who come as a family, since our Zipolite people It is a nudist beach, not an exhibitionist, where nudism is practiced without morbidity”, indicate local authorities in the document where they reflected their position regarding the complaints that have been made in recent days.
The new provisions also add that nightclubs will have to limit the sound of their music from 02:00 in the morning and must close an hour later; the events should only be held from Monday to Sunday and these regulations also contemplate administrative penalties.
[#Repost] La Agencia de Policia Zipolite 2022-2024sube sus acuerdos en asamblea general del domingo 20 de marzo, • Playa del amo tendrá un horario de 6 am a 9 pm • no se permite actos sexuales en espacios públicos #SIALNUDISMOpic.twitter.com/eUQaYCWRL9
During the most recent Easter holidays, the tourist destination had 100% occupancy and is one of the favorite places to vacation, especially for people who are part of the LGBT+ community.
Yes, as long as you’re not eating it every day. Concerns about eating swordfish are rooted in its often high mercury content, a hazard with any fish that lives long, grows large and eats smaller fish (think tuna, shark, marlin).
Mercury accumulates over the lifetime of the fish, attaching to the protein in the flesh; cooking or cleaning won’t remove it. The United States Food and Drug Administration recommends young children, pregnant women and women of childbearing age not eat swordfish; the rest of us are OK eating it a couple of times a week.
The reality is you’d have to eat it every day for months on end in order to possibly be affected by the amount of mercury in the fish.
That’s good news because swordfish is plentiful — and affordable — on both coasts of Mexico.
Swordfish + Neapolitan pasta = YUM!
Their migratory pattern takes them to cooler waters during hot summer months and warmer waters during the winter. Fishing seasons vary depending on location, but frozen swordfish retains its texture and flavor better than most other fish due to its firm, dense makeup.
Although in the past, swordfish was listed as endangered, tightly regulated fishing and increased awareness changed that. Thisdownloadable consumer guideallows you to check the status of just about every kind of seafood.
In Mexico, swordfish (pez espada) are found in the waters off Baja, Nayarit, Sinaloa, Sonora and Guerrero. They are powerful, predatory fish and travel alone, not in schools. They can often be found at the surface of the water or breaching and are one of the world’s largest and fastest fish, able to swim up to 80 kilometers per hour.
Fresh swordfish is a dull white, with a reddish vein in the center of a whole filet. It’s often compared to chicken. It doesn’t have a fishy or oily taste and indeed can be almost sweet. I like to add cooked chunks to pasta primavera, and Swordfish Piccata (recipe below) has become my go-to when I have dinner guests.
Perhaps the easiest way to cook swordfish is to grill it; unlike most fish, the flesh is firm and meaty. Another simple method is to pan-fry it quickly in an equal mixture of olive oil and butter. For one to two steaks, a tablespoon of each should do, heated till hot and bubbling on medium-high in a cast-iron or nonstick skillet. Wash and pat dry the swordfish, sprinkle with salt and pepper and cook the steaks (¾ to 1-inch thick) for three to four minutes on each side, turning once.
Cooked either of these ways, swordfish also makes fabulous tacos.
Swordfish Piccata
1½ pounds swordfish, in ¾ -inch slabs
Salt and pepper
½ cup regular flour, sifted
2 Tbsp. olive oil
9 Tbsp. butter
1 Tbsp. finely minced shallot
⅙ cup dry white wine
2 Tbsp. capers
Juice of ½ lemon plus wedges for garnish
1 Tbsp. minced parsley, plus more for garnish
Season swordfish on both sides with salt and pepper. Dredge in flour, shaking off excess.
In cast-iron or nonstick skillet, heat oil until just smoking over medium-high heat. Add 2 Tbsp. butter until melted and bubbling, about 30 seconds. Place swordfish in pan and cook, turning once, until browned on both sides, 3–4 minutes each side. Transfer to a plate; remove any excess fat from pan.
While pan is still hot, melt 1 Tbsp. butter, add shallots/onions and cook 30 seconds. Deglaze pan with the wine; reduce by half. Add capers and lemon juice; cook 1 minute. Remove pan from heat, add remaining 6 Tbsp. of butter, 1 Tbsp. at a time, swirling pan continuously. Add parsley. Season to taste.
Spoon sauce over fish, garnish with lemons and parsley.
With a good, fresh fish, you won’t miss the meat in Swordfish au Poivre.
Swordfish au Poivre
4 swordfish steaks, about 1-inch thick, skin removed
Fine sea salt
1½ Tbsp. crushed black peppercorns
2 Tbsp. olive oil
1 Tbsp. unsalted butter
1 large shallot, minced
½ cup cognac or brandy
⅔ cup heavy cream
1 Tbsp. minced parsley
Heat oven to 150 F. Dust fish lightly with salt and pepper. Have a baking sheet or ovenproof pan big enough to hold fish in a single layer.
Heat oil to medium-hot in a heavy skillet. Sear fish until barely cooked through and still a bit pink in the center, about 3 minutes on each side. Transfer to baking sheet/ovenproof pan; place in oven and turn off the heat.
Add butter to skillet; add shallot and sauté, stirring, for 2 minutes. Add cognac. Swirl in the pan a minute or so until somewhat reduced and syrupy. Add cream and parsley; continue cooking, stirring, until somewhat thickened.
Remove from heat. Remove fish from oven; serve with sauce poured on top.
Neapolitan Pasta with Swordfish
2 Tbsp. olive oil
¾ lbs. swordfish steaks, skin removed, cut in ¾-inch cubes
Salt and pepper
1½ Tbsp. capers, rinsed and dried
1 Tbsp. thinly sliced garlic
¾ cup canned whole tomatoes, chopped
10 pitted Kalamata olives
½ lb. short pasta, like cavatelli or penne
Grated zest of ½ lemon
1 Tbsp. minced flat-leaf parsley
Heat 1 Tbsp. oil in large nonstick or cast-iron skillet on high; add swordfish pieces in a single layer. Sear about 30 seconds until starting to brown.
Season with salt and pepper; remove to a bowl. Reduce heat to medium. Add remaining oil and capers; cook until capers start to crisp and brown. Turn to low, stir in garlic; cook 1 minute. Add tomatoes and olives. Cook, stirring, for about 10 minutes; turn off heat.
Meanwhile, cook pasta al dente. Drain, reserving ½ cup of pasta water; add pasta to skillet.
Heat on medium-low, gently folding everything together. Add enough pasta water to make a sauce-like consistency.
There’ll be chef’s kisses all round for these easy kebabs.
Gently add swordfish and lemon zest. Transfer to serving dish, scatter parsley on top and serve.
Swordfish Kebabs with Chimichurri
2 pounds swordfish steaks (at least 1½ inches thick), skinned and cut into 1½ -inch chunks
12 bay leaves (fresh if possible)
2 lemons, halved lengthwise and cut crosswise into ¼ -inch slices, seeds removed, plus 1 whole lemon for squeezing
Salt and pepper
2 Tbsp. chopped fresh oregano
Extra-virgin olive oil
To make kebabs, thread swordfish chunks, bay leaves and lemon slices alternately onto bamboo or metal skewers. Arrange in nonreactive baking dish. Season kebabs on all sides with salt and pepper. Squeeze juice from remaining lemon over them. Sprinkle with oregano; drizzle with olive oil. Turn to coat; marinate in refrigerator 30 minutes.
Build a hot fire in your grill. Oil grate; arrange kebabs over fire. Grill until fish is browned, sizzling and cooked through, 2–3 minutes per side. Baste kebabs with a little chimichurri as they cook. Serve with more chimichurri on the side.
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Swordfish tacos, anyone?
