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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

Monday, October 5, 2020

Sometimes you need something fun and potato chips can do it Squish a bag of chips and you'll be surprised what you can make By Janet Blaser Published on Monday, October 5, 2020

 Deep-fried cheese balls—made with potato chips. Deep-fried mac and cheese balls—made with potato chips.

Sometimes you need something fun and potato chips can do it

Squish a bag of chips and you'll be surprised what you can make

Sometimes, especially in these trying times, you just need something fun. That’s definitely how I’ve been feeling these last few weeks. And so today’s column is about — potato chips.

Yes, sabritas.

I realize National Potato Chip Day (in the U.S.) is March 14. And that some of you may already be scratching your heads and clicking on to another story. But wait — this cookie recipe alone may convince you potato chips can indeed be a worthy (albeit disguised) part of some pretty tasty recipes. And it really is fun to squish the whole bag into little bits.

Crumbled, potato chips can add a crunchy saltiness to everything from mac & cheese to sushi, casseroles to sandwiches, ice cream sundaes to dressed-up nachos with truffle oil and Parmesan.

Flavored chips are even more versatile, lending your favorite flavor (BBQ, ranch, sour cream & onion) to chicken wings, rice bowls or dips.

And there’s no need to use “gourmet” chips; that bright yellow bag of Lay’s will do just fine.

No one will guess the secret ingredient in these pecan cookies.
No one will guess the secret ingredient in these pecan cookies.

Potato Chip Pecan Cookies

These taste like salted caramel, and no one will guess the secret ingredient. Got kids or grandkids? They’ll love to help by smashing the chips!

  • 2 ¼ cups flour
  • 2 sticks unsalted butter, softened
  • ¾ cup packed light brown sugar
  • ¾ cup regular sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 4 cups crushed potato chips (about 10 oz.)
  • 1 cup pecans, toasted, coarsely chopped
  • Optional: 1 cup chocolate chips

Heat oven to 375 F. Beat butter and sugars together on high speed till fluffy, 2-3 minutes. Add vanilla and eggs one at a time, beating after each addition. Add flour, baking soda and salt.  Beat on low till mixed well. With a wooden spoon or spatula, stir in potato chips, nuts and chocolate chips, if using. (Dough will be sticky.) Place 1-1½ inch blobs about 2 inches apart on cookie sheet. (Do not flatten.) Bake 12-15 minutes until golden. Makes about 50 cookies.

Potato Chip Omelet

For the best flavor, use the best ingredients you can. No need to add salt — the chips take care of that.

  • 6 large eggs
  • 3 oz. potato chips (about 3 cups)
  • 1 Tbsp. olive oil
  • Chives pepper or grated Manchego cheese, for garnishing

Whisk eggs vigorously until frothy and lightened in color. Carefully add the chips (whole, not crumbled) to the eggs. Using a spatula, fold gently a few times to ensure chips are coated. Let stand for 1 minute.

Add ½ Tbsp. oil to a 10-inch nonstick skillet over medium heat. Pour egg mixture into pan. Use spatula to spread into an even layer, then to loosen the omelet from the sides of the pan. After the bottom of the omelet is just about set, about 3-4 minutes, you’re going to flip it. Cover the pan with an upside-down plate or large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.

Add remaining oil to pan. Carefully slide omelet into the pan, uncooked-side-down. Cook about 2 minutes. Slide omelet onto a plate, garnish, slice and serve immediately.

Baked Chicken Tenders

  • 2 eggs, lightly beaten
  • ½ tsp. salt
  • ½ tsp garlic powder
  • ½ tsp cayenne
  • 2 cups finely crushed potato chips (about 5 oz.)
  • 1 cup Panko breadcrumbs
  • ½ cup grated Parmesan
  • 2 boneless skinless chicken breasts (6 oz. each), cut into ¼ -inch-thick strips

Preheat oven to 400 F. Grease a wire rack and set in a foil-lined baking sheet. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, breadcrumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Place on wire rack. Bake until golden brown, 12-15 minutes.

Deep-Fried Mac & Cheese Balls

The Kettle brand chips in this recipe make a better crunch than the regular thinner chips. It’s not necessary to have a deep-fry thermometer — just keep a close watch so they don’t burn.

  • Baked macaroni & cheese, chilled and refrigerated overnight in a 9×13 pan
  • Two (8.5 oz.) bags Kettle Brand Potato Chips, any flavor
  • 2-3 eggs
  • 6 cups vegetable oil for frying

Make mac & cheese and refrigerate overnight. The next day, use a small melon baller or spoon out about 2 Tbsp. mac & cheese to shape 2-inch rounded balls, compressing lightly.

Place about 2 cups of potato chips into 1-gallon freezer bags and seal. Using a rolling pin, crush into small flakes. Do this until all chips are crushed; set aside in a shallow bowl or plate.

In another shallow bowl, whisk eggs until smooth. Dip mac & cheese balls into the whisked egg, then roll in the chips, firmly pressing chips into the balls to create a solid crust. Heat oil in a deep pot to 350 F on a deep-fry thermometer. Fry six balls at a time for about 3½ minutes or until golden. Drain on paper towels and serve immediately.

Steak & Gorgonzola Potato Chip Nachos

This is even easier if you just buy some already-cooked carne asada from a nearby taco stand.

  • 2 Tbsp. vegetable oil
  • 1 lb. flank or skirt steak
  • 2 tsp. salt
  • 1 bag thick-cut potato chips
  • 1/3 cup dry white wine
  • 2 Tbsp. butter
  • 1 cup cream
  • 3/4 cup Swiss or Gruyere cheese (or combination)
  • 3/4 cup Gorgonzola cheese crumbles
  • 2 Tbsp. grated Parmesan
  • ¼ cup chopped chives
  • ½ cup chopped green onions
You can also make this dish with carne asada from a nearby taco stand.
You can also make this dish with carne asada from a nearby taco stand.

Cook steak as desired. Cut into small pieces and wrap in foil to keep warm. To make cheese sauce, pour wine into a small skillet on low heat. Add butter and cream; stir until combined. Slowly add all the cheeses, stirring constantly. Once cheeses have all melted, add chives and remove from the heat.

Sprinkle steak over potato chips, pour cheese sauce over all, sprinkle with green onions and serve immediately.

Janet Blaser has been a writer, editor and storyteller her entire life and feels fortunate to be able to write about great food, amazing places, fascinating people and unique events. Her first book, Why We Left: An Anthology of American Women Expats, is available on Amazon. Contact Janet or read her blog at whyweleftamerica.com.

Saturday, October 3, 2020

Southern Mexico Colonial Tour

 https://vimeo.com/45882783

Friida Clavel 5m Hoy Sabado & Domingo les ofrecemos ricas tlayudas & tostadas de carne.! Aguas fresca Micheladas Cheladas Los esperamos a un lado del comedor Óregano en la entrada de roca blanca, apartir de las 5:00 pm .! Pedidos a domicilio .! Tel: 9581070989 #consumelocal Today Saturday & Sunday we offer you rich tlayudas & meat toast.! Fresh water Micheladas Cheladas We'll be waiting for you at the side of the dining room, at the white rock entrance, from 5:00 pm.! Home orders.! Tel: 9581070989 #consumelocal

 Friida Clavel

Hoy Sabado & Domingo les ofrecemos ricas tlayudas & tostadas de carne.!
Aguas fresca
Micheladas
Cheladas

Los esperamos a un lado del comedor Óregano en la entrada de roca blanca, apartir de las 5:00 pm .!

Pedidos a domicilio .!
Tel: 9581070989

#consumelocal

Today Saturday & Sunday we offer you rich tlayudas & meat toast.!
Fresh water
Micheladas
Cheladas

We'll be waiting for you at the side of the dining room, at the white rock entrance, from 5:00 pm.!

Home orders.!
Tel: 9581070989

#consumelocal




Mexico City airport upgrade to make it less commercial, more ‘humanist’

 mexico city airport Waiting rooms will be expanded, escalators, elevators and moving walkways will be replaced, and baggage carousels and air conditioning systems will be upgraded.

Mexico City airport upgrade to make it less commercial, more ‘humanist’

New plan intends to make the facility more functional, comfortable and sustainable

The federal government intends to make the Mexico City airport less commercial and more comfortable for everyday passengers.

Prepared by the Ministry of Communications and Transportation (SCT), the 2020-2024 plan for the airport says the facility should no longer be thought of as a commercial center.

During the previous federal government, commercial activities at the airport were prioritized over making the facility comfortable and user-friendly for passengers and employees, the SCT said.

“Employees lack tools to do their jobs and poor signage causes more confusion than certainty,” the ministry said. “In order to counteract this situation, the experience of users will be improved.”

The Benito Juárez International Airport, which is operated by the government-owned corporation Aeropuertos y Servicios Auxiliares, will be transformed to make it more functional, comfortable and sustainable, according to the 2020-2024 plan.

The airport will also be made more user-friendly for vulnerable groups of people such as the disabled, the SCT said.

Waiting rooms will be expanded, escalators, elevators and moving walkways will be replaced, baggage carousels and air conditioning systems will be upgraded and taxi and bus pick-up and drop-off zones will be made safer and more efficient in addition to a range of other projects.

To guide the airport’s transformation, management will consult with experts and take the views of airlines, taxi companies and security firms into account, the document said. The SCT said that airport management will not yield to interest groups, which it charged have dictated airport decisions for decades.

The ministry asserted that there are too many premium lounges in the airport’s two terminal buildings and not enough areas where equal conditions are guaranteed for all passengers.

The airport can be part of the so-called “fourth transformation” the government says it is carrying out by being a “humanist and social” facility, the SCT said. The economic inequality and exclusion established there in recent decades must come to an end, it added.

The document, which has been approved and submitted to the National Commission for Regulatory Improvement, said the airport’s funding and profits between 2013 and 2018 totaled more than 64.7 billion pesos (US $3 billion at today’s exchange rate).

The airport was allocated “extraordinary resources for the permanent modernization of infrastructure but abandonment prevailed,” it said.

“Essential resources were approved for the rehabilitation of aeronautical facilities while the terminal buildings and support areas were forgotten.”

The document charged that the quality of services offered at the airport to passengers was diminished during the previous government, which envisioned that the facility would close once the (now-canceled) new Mexico City airport was built.

The government is building a new airport at the Santa Lucía Air Force Base north of the capital but sees the existing airport, as well as that in Toluca, México state, as part of a three-prong plan to meet future demand for airline services to and from the greater Mexico City area.

Source: El Economista (sp)

It is not from zipolite but I highly recommend Lon Tou in Mazunte this incredible the best Chinese food !!!

 

It is not from zipolite but I highly recommend Lon Tou in Mazunte this incredible the best Chinese food !!!








Kike's Pizza Gracias Zipolite! Por que aunque tengan variedad Siempre nos elijen 🙏 #CONORILLARELLENA #PARAZIPOL 🍕💞 Thank you Zipolite! Because even if they have variety Always choose us 🙏 #CONORILLARELLENA #PARAZIPOL 🍕💞






 Kike's Pizza

Gracias Zipolite!
Por que aunque tengan variedad
Siempre nos elijen 🙏
#CONORILLARELLENA
#PARAZIPOL 🍕💞

Thank you Zipolite!
Because even if they have variety
Always choose us 🙏
#CONORILLARELLENA
#PARAZIPOL 🍕💞