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.
This is one of the most relaxed destinations in Mexico, here you can be in total harmony. In addition, you will have a real connection with nature and you will focus on your well-being, both mental and physical. In addition, you can practice activities such as: surfing, yoga, meditation, long walks on the beach and snorkeling, among others.
Things to do in Zipolite
If you are looking to relax and enjoy the full tranquility that Zipolite has to offer, we recommend some of the activities that you can do, either in nature or in the town.
Snorkel
Enjoy the incredible sunsets in the sea
go surfing
Do yoga at sunrise
Meditate by the sea
Walk along Av. Roca Blanca
Practice nudism on the beach
What to do in Zipolite at night
During the night, Zipolite offers an incredible nightlife. In this beach destination you can also enjoy incredible bars and restaurants next to the beach, as well as walk the cobblestone of Av. Roca Blanca. You will also find places with a bohemian atmosphere to listen to music and try delicious drinks.
Bars & Restaurants in Zipolite
La Isla: in this place you can listen to reggae music next to the waves of the sea.
La Guanábana: here you can enjoy a delicious dinner and incredible cocktails.
Delfina Beach Club: if you are looking to party and dance to the music of good DJs, this is the ideal place.
El Refugio: here you can find delicious flavored margaritas and enjoy a good atmosphere.
Mango season stretches from February to August in Mexico and the fruit is enjoyed with spicy chile sold by fruit vendors across the country. (Shutterstock)
Did you know that Mexico ranks fifth in the global production of mangos? That means that one out of twenty mangos in the world is Mexican!
According to the Ministry of Agriculture and Rural Development (Sader), there are 14 different breeds of mango – called “cultivars” – grown by Mexican farmers. Mango season runs from February to August.
Everything you wanted to know about Mexican mangos. (Mexico News Daily)
Can you guess why the Ataúlfo is the most popular cultivar of mango in Mexico?
Because it’s Mexican, of course!
A brief history of the Ataúlfo
Grown in the southern state of Chiapas, the Ataúlfo mango was created on the property of mango grower Ataúlfo Morales Gordillo by agricultural engineer Héctor Cano Flores, during the 1950s. Since then, the Ataúlfo mango has ranked as one of the world’s favorite mangos, along with the Alphonso, which is regarded as “the king of mangos.”
The Ataúlfo mango cultivar was granted a denomination of origin in 2002. (Depositphotos)
In 2002, Morales Gordillo obtained the denomination of origin which designates the geographic area in which a fruit or other agricultural product is grown. This means that no other mango can be regarded as Ataúlfo except for those grown in the designated region of Chiapas.
And what is so special about the Ataúlfo mango? It stands out from other mangos because of its yellow color and its hook shape at the end. It has a less fibrous texture than other types of mangos and its skin is soft with a velvety touch.
Thanks to its honey-sweet flavor, the Ataúlfo mango is also known as “Honey Mango” in the United States.
To try the Ataúlfo a la Mexicana, just cut it into slices and add chile powder, salt and lime! For more mango recipes, try this mango cheesecake or these fresh and tropical dishes.
El comité del club deportivo infantil de está comunidad tiene a la venta deliciosos antojitos!!... Están ubicadas en la palapa del parque. Continuando con la actividad del planetario móvil, abierto a todos!!
Would you believe this light, creamy meringue substitute is vegan — it's thanks to the magic of chickpeas.
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I didn’t believe it either. Could not imagine how it could possibly work.
But aquafaba—the protein-packed liquid in a can of chickpeas—really does whip up like meringue, into shiny, billowing, cloud-like foam. As I’m writing this, I have a pavlova and a tray of “vegan meringue” kisses in the oven.
The scientific explanation escapes me, but it’s a simple, straightforward process to use aquafaba in place of egg whites. (It won’t work for everything, though; read on.) In the vegan world, this has been a well-kept secret that’s now been picked up by foodies—and those who can’t eat eggs—everywhere.
In my kitchen, the liquid from one 15-ounce can of chickpeas whipped up to about four cups of beautiful, white, frothy foam. Before being sweetened and flavored, there was a definite “beany” taste, but once vanilla and sugar were added, it was delicious and hard to stop taste-testing. (Ahem.)
Stiff enough to shape, I spooned some into a piping bag and made “kisses” on one cookie sheet and an 8-inch pavlova on another. Both went into a 200 F (100 C) oven for an hour while I waited excitedly for the results.
Well. Oops. Turns out my oven won’t go lower than 250F, which meant the kisses were done perfectly in an hour but the pavlova was a liquidy mess. Maybe because it was piled too deep? I re-whipped the remaining aquafaba (which worked!) and made another, thinner pavlova, this time on parchment paper. Back into the oven it went.
Save that chickpea water—it’s an amazing egg substitute in a plethora of recipes!
Aquafaba won’t work as a substitute for egg whites in every recipe; cakes, for instance—including angel food — need more structure than whipped aquafaba provides. Some cookies will work, some won’t. Mayonnaise, cocktails, froth for lattes or other coffee drinks, pie topping, mousse-like pudding? Yes indeed.
It also works to make fluffier pancakes and waffles, as long as you gently and carefully fold the airy aquafaba into the batter instead of mixing it in vigorously. Also, anything you make using aquafaba needs to be cooked or baked slowly, at a low temperature, to prevent it from turning gummy or mushy.
Some other tips: look for low-sodium chickpeas (although mine were “regular” and it was fine). Some folks say you can use the liquid from any canned beans, but somehow the idea of dark brown meringue from black beans doesn’t work for me. Cannellini or white northern beans? Maybe. But why fix what isn’t broken? Garbanzos work perfectly and are easily available almost everywhere.
Can you use the water from dried chickpeas you’ve soaked or cooked? Possibly, but the ratio of water to whatever proteins make the aquafaba whip won’t be the same as in canned ones. Stick with canned chickpeas and maybe make hummus too.
Aquafaba meringue, like regular meringue, quickly absorbs humidity and gets sticky. I just popped the kisses into the toaster oven set on 200F for about 10 minutes and they crisped right up. Cream of tartar will make aquafaba beat up shinier, with stiffer peaks, but isn’t necessary.
Easily make an egg-free meringue topping for your favorite pie using aquafaba, the liquid from a can of chickpeas.
Oh, and that pavlova? The second, thinner one baked fine. I’ll keep playing around to figure out how to make it work (or just use egg whites!)
Aquafaba Meringue
Liquid from 1 (15 oz.) can chickpeas
1½-2 tsp. vanilla or almond extract
About ¼ cup sugar
Optional: ½ tsp. cream of tartar
Beat chickpea liquid on highest speed in bowl of a stand mixer or with a hand mixer for about 20–25 minutes until fairly stiff peaks form. (Whisking won’t work.)
Once thickened, sprinkle in sugar and vanilla, beating between each addition. If using cream of tartar, add that as well. Taste and adjust flavor and sweetness. Continue beating until stiff peaks form.
For kisses, pipe onto cookie sheet and bake at 200 F (100 C) about 1½ hours, till golden on top. Allow to cool on rack and then carefully remove with a spatula. Store in tightly closed glass container, layered with parchment, for 2–3 days.
These melt-in-your-mouth vegan meringue kisses are as good as the “real thing.”
Vegan Mayonnaise
1 Tbsp. apple cider vinegar
½-1 tsp. mustard
½ tsp. salt
3 Tbsp. liquid from a can of chickpeas (at room temperature)
¾-1 cup neutral oil (canola, vegetable), not olive oil
Using an immersion blender, in a small bowl combine vinegar, mustard, salt and chickpea liquid. Drizzle in oil ¼ cup at a time, beating with each addition. The mayo will thicken quickly. Transfer to a jar and store, covered, in the fridge. Yield: ¾–1 cup
Aquafaba Chocolate “Mousse”
1 cup aquafaba room temperature
2-3 Tbsp. sugar
1 tsp. vanilla
6 oz dark chocolate, melted
Optional: 1/8 tsp. cream of tartar
Melt chocolate over boiling water or in the microwave.
In a stand mixer, combine aquafaba and cream of tartar. Whisk until soft peaks form, about 15 minutes. Add sugar and vanilla; mix until stiff peaks form. Gently fold in melted chocolate until evenly incorporated. Pour into ramekins; chill at least 4 hours.
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