Land at Zipolite, Oax, 65 feet to sea
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Thursday, September 20, 2012
Casa Orquidea Zipolite Vacation Rental Home
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Surf Camp has left a new comment on your post "The Nut House/ Puerto Escondido Surf Camp": Hey Dear Guys, I has read your blog article and i agree with you. Really, this is very nice information about Surf Camp and i has took more knowledge. so whenever you want go for Tour. it's providing this services like Surf Camp, Surf Holidays and so many other Tour. if you want more information about Surf Camp Please visit: Surf Camps Posted by Surf Camp to Playa Zipolite. Welcome To The Beach Of The Dead! at September 19, 2012 11:22 PM
Surf Camp has left a new comment on your post "The Nut House/ Puerto Escondido Surf Camp":
Hey Dear Guys, I has read your blog article and i agree with you. Really, this is very nice information about Surf Camp and i has took more knowledge. so whenever you want go for Tour. it's providing this services like Surf Camp, Surf Holidays and so many other Tour. if you want more information about Surf Camp Please visit: Surf Camps
Hey Dear Guys, I has read your blog article and i agree with you. Really, this is very nice information about Surf Camp and i has took more knowledge. so whenever you want go for Tour. it's providing this services like Surf Camp, Surf Holidays and so many other Tour. if you want more information about Surf Camp Please visit: Surf Camps
Posted by Surf Camp to Playa Zipolite. Welcome To The Beach Of The Dead! at September 19, 2012 11:22 PM
Hey there, Im going to be travelling down with 2 suitcases both around 20kg i am wondering if anyone could tell me which airlines are best to use to avoid extra luggage costs. Many Thanks :)
Wednesday, September 19, 2012
Cabañas Punta Placer Playa San Agustinillo, 70946 Mazunte
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Cabañas Punta Placer is located in San Agustinillo Beach and 1 km distance from Mazunte town in the Oaxaca Riviera. It features a private beach area and a furnished terrace.
The modern-style rooms feature wooden furniture, free WI-Fi, fan and a minibar. The bathroom is private and has shower.
The restaurant at Cabañas Punta Placer features a tropical décor and serves traditional dishes. It also offers Mediterranean and French cuisine.
The hotel is 10 minutes’ drive from Puerto Ángel Beach and a 50-minute drive from Puerto Escondido Beach. Huatulco International Airport is 50 km distance away. Airport shuttle is available for a surcharge.
Cabañas Punta Placer is located in San Agustinillo Beach and 1 km distance from Mazunte town in the Oaxaca Riviera. It features a private beach area and a furnished terrace.
The modern-style rooms feature wooden furniture, free WI-Fi, fan and a minibar. The bathroom is private and has shower.
The restaurant at Cabañas Punta Placer features a tropical décor and serves traditional dishes. It also offers Mediterranean and French cuisine.
The hotel is 10 minutes’ drive from Puerto Ángel Beach and a 50-minute drive from Puerto Escondido Beach. Huatulco International Airport is 50 km distance away. Airport shuttle is available for a surcharge.
Tuesday, September 18, 2012
Mezcal: Not just for drinking BY DAVID HAMMOND September 18, 2012 9:29AM
Mezcal: Not just for drinking
BY DAVID HAMMOND September 18, 2012 9:29AM
Updated: September 18, 2012 1:40PM
Everyone knows tequila (some of us, too well). Less known is mezcal, which like tequila is made from agave, a desert succulent that looks like a giant aloe vera plant.
Mezcal: Not just for drinking
BY DAVID HAMMOND September 18, 2012 9:29AM
Tequila is made of blue agave, mezcal of green. The green agave “bud” of mezcal is cooked in a fire-pit before distillation, and this gives the beverage a deliciously smoky flavor. Chef Patricio Sandoval of Mercadito describes mezcal as offering “a balance of herbaceous, slightly peppery taste from the agave and smoke from the mesquite or oak used to cook the agave.”
In June, on the drive from Huatulco to Oaxaca de Juarez, I visited Matatlan, the self-proclaimed “Mezcal capital of Mexico.” Matatlan’s streets are lined with small mezcal producers. Unlike tequila, which is frequently produced by huge manufacturers with highly recognizable brands such as Jose Cuervo and Don Julio, mezcal seems largely the product of mom-and-pop distilleries, many along dusty roads in small towns in Oaxaca.
At Logan Square’s hip and happening Scofflaw, barman Danny Shapiro appreciates the “depth and character” he finds in “high-quality, single-village distillations.” Because mezcal is usually produced by smaller distilleries, there’s much pleasant variation among “brands.”
But mezcal is not just for drinking, and its full flavor potential is just starting to be realized as it moves from cocktail menu to dinner ingredient.
Brian Runge, formerly of Premise, pickles Serrano peppers in Mezcal; at Red Door, Troy Graves makes a mezcal-lime sorbet to top oysters on the half shell, and at Frontera Grill, Zachary Steen uses mezcal to flavor black barley on beef with black mole, telling us “the sweet smoke supports the sauce and brings Oaxaca alive.”
All this got us thinking how we could make mezcal a key ingredient in a main course.
So we wood-smoked lush Skuna Bay salmon and made a sauce of mezcal, mayonnaise, lime and hot sauce with maguey worms (which live in agave and are sometimes seen at the bottom of Mezcal bottles). Mezcal plays well with seafood and heat, and our cream sauce provided piquant acidity to slice through deliciously fatty fish, the smokiness of fish and sauce amplifying each other with wonderfully complementary flavors.
Mezcal. Not just for drinking. But you can do that, too.
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