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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

Friday, February 10, 2012

Magnitude 4.6 - OAXACA, MEXICO 2012 February 09 09:21:57 UTC

Magnitude 4.6 - OAXACAMEXICO
Distances, 80 km (49 miles) NNW of Puerto AngelOaxacaMexico 86 km (53 miles) SSW ofOaxacaOaxacaMexico 183 km (113 miles) W of Salina Cruz, ...
earthquake.usgs.gov/earthquakes/.../Quakes/usb0007y44.php




Magnitude 4.6 - OAXACA, MEXICO

2012 February 09 09:21:57 UTC

Earthquake Details

  • This event has been reviewed by a seismologist.
Magnitude4.6
Date-Time
Location16.300°N, 96.905°W
Depth34.5 km (21.4 miles)
RegionOAXACA, MEXICO
Distances80 km (49 miles) NNW of Puerto Angel, Oaxaca, Mexico
86 km (53 miles) SSW of Oaxaca, Oaxaca, Mexico
183 km (113 miles) W of Salina Cruz, Oaxaca, Mexico
420 km (260 miles) SE of MEXICO CITY, D.F., Mexico
Location Uncertaintyhorizontal +/- 21.1 km (13.1 miles); depth +/- 9.2 km (5.7 miles)
ParametersNST=158, Nph=165, Dmin=226 km, Rmss=0.91 sec, Gp=151°,
M-type=body wave magnitude (Mb), Version=6
Source
  • Magnitude: USGS NEIC (WDCS-D)
    Location: USGS NEIC (WDCS-D)
Event IDusb0007y44
  • Did you feel it? Report shaking and damage at your location. You can also view a map displaying accumulated data from your report and others.


Thursday, February 9, 2012

JISC MediaHub - Puerto Escondido 3

JISC MediaHub - Puerto Escondido 3
15.860311 N, -97.0647 E (Puerto Escondido... Surfer surfing the waves in Puerto Escondido ...Puerto Escondido 6 Image Inside JISC MediaHub · Preview ...
jiscmediahub.ac.uk/record/display/023-GEFT02465




Ocozocoautla to Puerto Escondido Nov 26 - 28 Not exactly bright and early but close enough, we left Hogar Infantil at 9:00

Ocozocoautla to Puerto Escondido Nov 26 - 28
A leisurely start Sunday morning for the short run up to Puerto Escondido, just over 100 kilometers away. Once back northbound on the highway 200 we came ...
jacksonsjourneys.blogspot.com/.../ocozocoautla-to-puerto-esc...


Sunday, 5 February 2012

Ocozocoautla to Puerto Escondido Nov 26 - 28

Not exactly bright and early but close enough, we left Hogar Infantil at 9:00

We were interested in the new toll road but decided to carry on directly west from the town rather than back track, thinking that we would be able to get on a bit further south. In any case we had taken this road before and remembered it as a nice drive and not too difficult though a bit twisty and hilly. Also we needed to turn west for the more direct route, though the long way was all toll roads and may have been faster.


Several kilometers later, 30 or so at a rough guess, we came to where the roads crossed. There appeared to be an exit from the toll road to the libre but no access from the libre to the toll road. Oh well. We carried on and enjoyed the drive and the scenery.

In the photo on the right you can see the toll road ahead and below as the libre curves off to the left. We followed this rig a few kilometers but were eventually able to get past safely as so far there was lots of flat countryside with nice straight bits to the road.


But that didn't last.














Into the afternoon the terrain flattened out as we crossed the narrowest part of Mexico. This area is know for strong winds, often up to 80 K/H and the Mexican Government is taking advantage of that.



Near Ventosa (“Windy”) we missed the 185 D (toll road) which bypassed the towns and ended up driving through Zaragoza where we again missed the turn off at Tehuantepec back to the toll road and so soon found ourselves driving through the city of Salina Cruz!

By now it was getting well onto if not past lunch time so once we were north bound on the 200 (the highway that runs up the west coast to Puerta Vallarta and beyond) we stopped for a lunch break, about 100 kilometers south of Huatulco, which would be our stop for the night.

Forty minutes later at 2:50 we were rolling again The last 100 kilometers taking us almost 2 hours, we arrived at Tangolunda RV Park at 4:40.



A leisurely start Sunday morning for the short run up to Puerto Escondido, just over 100 kilometers away. Once back northbound on the highway 200 we came across signs of new road construction. It appears that this section of the 200 is in line for some very welcome major upgrades. Many of the hard corners are being removed and the road widened. This continued on and off all the way to Puerto Escondido where the approaches from the south of town were being done when we last passed this way three years ago.


We stayed at Hotel Villa Las Brisas, a new park for us. We were first told to park in the parking lot but it wasn't too level. Then we were told we could park in the field next door which actually had serviced RV sites, or had had at one time. They were pretty run down and there was a large burnt patch of grass in the middle which had obviously been where they burnt rubbish.


We had to look around for a reasonably level site (remember the jacks don't work!) and for an electrical outlet that worked and there was no water at the sites, the pipes were broken. The bathrooms and showers in the RV Park? We'll just let the photos say it all.


We stayed here two nights, using the facilities in the rig of course! The second day we borrowed a hose and by adding it to all the hoses we carry with us we were just able to reach a tap near the bar by the hotel pool. The second day a workman began trimming the grass and brush along the south wall where there were more spaces.

This could have been a very nice place. The hotel has a sushi restaurant (serves other food as well) and a nice pool which was pretty dirty after all the weekend traffic. The manager was quite annoyed as the water truck which he had arranged (to change the pool water) had not showed. Mañana. (It hadn't arrived by the time we left on Tuesday.)




Monday we backtracked in the Jeep to Puerto Angel to check out the RV Parks there and to once more check the access. We decided it could be done in our rig and the park looked quite pleasant too.






Near the RV park we stopped in a small village for lunch at a great little ocean front “drive in” restaurant. Each table over looked the beach and had it's own covered parking place. The right hand photo was taken from the front seat of the jeep.




A beautiful beach – one lonely beach vendor. And the food was good too!

















On the way back to Puerto Escondido we took the opportunity to take more photos of the highway construction. . . . . .




. . . .as well as some of the unspoiled scenery.

At one point we were quite puzzled over this obviously new fancy gate in the middle of it all.



Land of Saga This is my land of stories.There is only freedom and hopeful. No wars, no hungry and no tears.There are friends and shake hands. A wonderful land of feelings.I want to cry no more tears.No hate in the eyes. The land of the Saga this is my home.Love,freedom that is my soul. I want a house full of hope.A life full of colors this is the Land of Saga! This is my Land...


This is my land of stories.There is only freedom and hopeful.
No wars, no hungry and no tears.There are friends and shake hands.
A wonderful land of feelings.I want to cry no more tears.No hate in the eyes.
The land of the Saga this is my home.Love,freedom that is my soul.
I want a house full of hope.A life full of colors this is the Land of Saga!
This is my Land...





Secret Beach Secret beach In Mexico More


Secret beach In Mexico More




Ben's Vortex World Renown Cave Diver Jill Heinerth, Director/Producer of Ben's Votex, talks about the dangers of cave diving and her search for Ben McDaniel of Collierville. McDaniel has has been missing since he was diving in an underwater cave on the Gulf Coast of Florida, Aug. 2010. Footage shows the cave at Vortex Springs where he was last seen diving


World Renown Cave Diver Jill Heinerth, Director/Producer of Ben's Votex, talks about the dangers of cave diving and her search for Ben McDaniel of Collierville. McDaniel has has been missing since he was diving in an underwater cave on the Gulf Coast of Florida, Aug. 2010. Footage shows the cave at Vortex Springs where he was last seen diving




Uploaded by  on Feb 8, 2012
World Renown Cave Diver Jill Heinerth, Director/Producer of Ben's Votex, talks about the dangers of cave diving and her search for Ben McDaniel of Collierville. McDaniel has has been missing since he was diving in an underwater cave on the Gulf Coast of Florida, Aug. 2010. Footage shows the cave at Vortex Springs where he was last seen diving.


Wednesday, February 8, 2012

Secret ingredient in chipotle chicken? Mayonnaise

Secret ingredient in chipotle chicken? Mayonnaise
Winston-Salem Journal
By: ELIZABETH KARMEL | AP When I took a trip to Oaxaca, Mexico, during the February "vela" or festival season, my favorite dish was a pit-fired chicken dish that had been marinated in a thick chipotle mixture. The minute I tasted the rich meat with a ...


Secret ingredient in chipotle chicken? Mayonnaise

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When I took a trip to Oaxaca, Mexico, during the February "vela" or festival season, my favorite dish was a pit-fired chicken dish that had been marinated in a thick chipotle mixture.
The minute I tasted the rich meat with a tangy, slightly smoky crust squirted with a burst of fresh lime juice, I knew that I had to bring it home.
I asked our guide, Mexican food expert Susana Trilling, if she could find someone who would show me how to make this dish. The next day, we went to the home of the village's best cook. She had everything set out on the counter for the dish: chipotles in adobo, onions, limes, chicken thighs — and mayonnaise!
As we made the marinade, I realized how smart the mayo was. You can add a lot of flavor to mayonnaise, and the food you are flavoring gets a more intense and consistent flavor. The mayonnaise also tempers any harshness.
The chicken not only was delicious and memorable, but also taught me a great cooking lesson. Today, I frequently use mayonnaise as my "secret" way to impart flavor.
Chipotle Chicken
Makes 8 servings
This wet rub can be used equally well on thick fish steaks or large whole fish, such as snapper.
1 7-ounce can chipotle chilies in adobo sauce
1 medium white onion, chopped
½ small jalapeno, seeds removed, chopped (add more to taste)
½ cup chopped fresh cilantro
Juice of 4 limes
Kosher salt
2 to 3 cups mayonnaise
2 whole chickens, cut into pieces (or substitute 12 chicken thighs)
1 whole lime, cut into wedges
1. In a blender, combine the chipotles with adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt. Blend until smooth. Transfer to a large glass or stainless-steel bowl. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too spicy, add more mayonnaise.
2. Add the chicken pieces, turn to coat, then cover the bowl and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
3. Heat the oven to 325 degrees. Set a metal rack over a rimmed baking sheet.
4. Remove the chicken from the refrigerator and place bone-side down on the rack. Roast until the breast meat near the bone registers 165 degrees and thigh meat registers 180 degrees, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.
5. Use tongs to carefully transfer the chicken to a platter to rest 5 to 10 minutes before serving. Serve with wedges of lime and mango slaw.
Nutrients per serving : 690 calories, 500 calories from fat (73 percent of total calories), 56 grams fat (13 grams saturated; no trans fats), 180 milligrams cholesterol, 3 grams carbohydrate, 42 grams protein, no fiber, 390 milligrams sodium.

Cool Orange, Jicama and Mango Slaw
Makes 8 servings
Mango adds a cooling sweet tartness to this traditional Mexican combination of citrus and jicama. The grating of the jicama gives the dish the texture of an American slaw.
1½- to 2-pound jicama (the size of a small grapefruit)
2 limes, divided use
3 navel oranges
2 mangoes, peeled, pitted and cut into chunks
3 to 4 sprigs fresh cilantro, leaves removed
Cayenne pepper, optional
1. Slice off the top and bottom of the jicama, then carefully peel it. Use a box grater to grate the jicama.
2. In a medium bowl, toss the grated jicama with the juice of 1 of the limes.
3. Use a paring knife to trim off the tops and bottoms of each orange, then cut off the remaining skin. One at a time, hold the peeled oranges in a cupped hand over the bowl of jicama to catch the juices. Cut each orange section between the membranes to make individual sections, adding them to the jicama as you go.
4. When you have cut all the sections, squeeze the leftover membranes to extract as much of the juice as possible. Toss well, then mix in the mango. Arrange in a bowl or on a platter. Garnish with whole cilantro leaves and a light dusting of cayenne pepper. Cut the remaining lime into wedges for serving with the slaw.
Nutrients per serving: 100 calories, 5 calories from fat (3 percent of total calories), no fat, no cholesterol, 25 grams carbohydrate, 2 grams protein, 8 grams fiber, 5 milligrams sodium.