Wednesday, August 21, 2013
Bell of Oaxaca The Washington Post, August 21, 2013
Bell of Oaxaca
The Washington Post, August 21, 2013
Spirits- Course: Beverage
- Features: Fast
Summary:
While a reposado tequila will do here, a good mezcal takes the flavor to a smokier level and works well with the veggie-centric nature of this savory drink. Using red bell pepper and tomato for a backbone and straining out the solids preserves the vibrant flavor and color of summer produce but eliminates the gloppy texture of some bloody marys.
Smoked salt is available at Whole Foods, Sur la Table and other stores. Chili-lime salt is available at H-Mart, Sur la Table, many Hispanic markets and some grocery stores.
2 servings
Ingredients:
- 1/2 lime
- 1 large red bell pepper, seeded and coarsely chopped
- 1/2 large red or gold tomato, seeded and coarsely chopped
- 1/4 ounce simple syrup (see NOTE)
- 1/8 teaspoon kosher salt
- 2 thin crosswise slices jalapeno pepper (optional)
- 1 tablespoon smoked salt or chili-lime salt, for garnish (see headnote)
- Ice
- Several thin slices unpeeled cucumber, for garnish
- 3 ounces mezcal, such as Del Maguey's Vida
- Fresh basil leaves, preferably purple basil, for garnish
Directions:
Squeeze the lime half to yield 1/2 ounce of juice; reserve the spent lime half.
Combine the bell pepper, tomato, lime juice, simple syrup, salt and jalapeno, if using, in a blender. Puree at high speed, then strain through a fine-mesh strainer, cheesecloth or jelly bag, reserving the juice and discarding the solids. The yield is 6 to 8 ounces.
Make a small heap of smoked salt or chili-lime salt on a plate. Rub the spent lime half around the rims of two chilled highball glasses, then roll the rims gently across the plated salt (you don't have to go all the way around, and it doesn't have to be neat). Fill the glasses two-thirds full with ice. Slip several slices of cucumber into each glass.
Fill a cocktail shaker halfway with ice, then add the strained juice and the mezcal. Shake briefly to chill, then divide between the glasses and garnish with basil.
NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. It can be refrigerated, covered, for several months.
Recipe Source:
From Spirits columnist M. Carrie Allan.
(M. Carrie Allan for The Washington Post)
Tuesday, August 20, 2013
Monday, August 19, 2013
Sea Vilanah
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Sunday, August 18, 2013
Huatulco by ADIP on August 14, 2013
A bit of history: it is said that under Spanish rule pirates ransacked Huatulco, but that they didn’t succeed in stealing its beauty. The Pacific Ocean laps the shores of Huatulco’s 36 stunning beaches, spread across nine bays boasting warm waters and golden sands. This area was a successful commercial port and favorite haunt of pirates and Elizabethan navigators such as Sir Francis Drake in 1578 and Sir Thomas Cavendish in 1587. In January 1832, during the War of Independence, the Mexican Picaluga brothers betrayed the revolutionary insurgent Vicente Guerrero on the coast of Huatulco and handed him over to a firing squad – the beach where this is said to have taken place is known as “La Entrega” (“the handover”).
Located on the coast of the state of Oaxaca at the edge of the Sierra Madre mountains, Huatulco spans 20 miles of Mexico’s Pacific coastline, between the Coyula and Copalita rivers. Huatulco is just 140 miles from the city of Oaxaca – though you’ll have to cross a winding mountain range to get there – and a 50 minute flight from Mexico City. In the 1980s, the government tourism development agency (Fonatur) began planning the area’s main resort, and in 1988 the Bahias de Huatulco (bays of Huatulco) National Park was declared a protected reserve with a world-class tourism infrastructure of luxury hotels, restaurants, nightclubs, discos, and golf courses and a small urban zone called La Crucecita.
Be sure to take a trip around Huatulco’s nine bays on a motorboat partially covered by an awning, an affordable excursion easily arranged by local operators. This three-hour trip provides an excellent tour of the stunning surroundings, hidden beaches, flora and fauna, inspiration of the magical stories that will transport you back in time to a mythical and adventurous era.
Today you’ll find Huatulco is still one of Mexico’s most relaxed destinations. The centerpiece of Huatulco’s charm is a series of nine bays, encompassing 36 beaches and numerous inlets and coves, each with its own unique setting and ecology. All are noted for their dream-like beaches of golden sand and crystal clear water, yet the bays remain delightfully unspoiled, sometimes accessible only by boat.
Huatulco’s selection for resort development was helped along by its proximity to the state’s capital, the magical City of Oaxaca. Only 40 minutes by scheduled commercial flight, the city is one of the most endearing and unforgettable in Mexico. Its ancient archaeological sites, vibrant and colorful markets, rich colonial architecture and fascinating native cultures make a perfect match for Huatulco’s coastal attractions. Huatulco is also the perfect gateway for exploring the villages of Puerto Escondido and Puerto Angel, two of the state’s more rustic coastal gems.
SOURCE: Mexico Tourism Board
Saturday, August 17, 2013
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