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
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Tuesday, January 27, 2015
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Saturday, January 24, 2015
Professors visit their Mexican Plantation
Posted: Saturday, January 24, 2015 12:10 am | Updated: 12:10 am, Sat Jan 24, 2015.
By Marlene Gantt
The Rock Island Tropical Plantation Co. was a public company incorporated in 1905 in Rock Island. The plantation was in Oaxaca, Mexico, on the Isthmus of Tehuantepec.
The company planned to raise crops and harvest timber. Capital stock for the company was $2,400,000. The public was offered shares in the company. Several former Swedish professors from Augustana College appeared to be either running the company or promoting it.
Two groups of three men visited the plantation in its early days to report their findings to interested investors. (Last week’s column covered the first group that included Rev. L.G. Abrahamson, H.E. Casteel and Dr. J.F. Myers.) In February 1908 former Augustana professors Dr. Johan Harold Josua Lindahl, Olof Z. Cervin and G.S. Atkinson went to the plantation to check on its prospects for success. The Lindahl group wrote reports of their trip.
When Lindahl arrived in Moline from his home in Chicago to prepare for the trip, G.L. Peterson, president of the plantation company, and Dr. J.A. Daniel, secretary, supplied him with money for the journey. Highlights of their trip follow:
Lindahl’s group reached Mexico City on Feb. 22. (The distance between Rock Island and Oaxaca, Mexico, on Google is 2,312 miles) Feb. 26 they reached Professor V.O. Peterson, plant manager, by telegraph.
They received instructions that the manager of the Joliet Plantation was sending saddle horses so they could visit his plantation. Later they went to Salina Cruz a seaport on the Pacific Ocean in the state of Oaxaca. They saw steamers transferring cargo to and from cars of the Tehauantepec Railway. So the men decided there would be adequate shipping for their lumber until the Panama Canal was opened. Their concern, however, was whether the railway would extend to their plantation. The condition of the roads was also a concern.
Next they visited Peterson and his family at San Geronimo and continued on to the temporary company headquarters at Sarabia. From there they rode saddle mules to examine machinery some distance from the company’s saw mills where it was needed. Their journey ended at the Coatzacoalcos River.
“The Modelo Plantation and our company have jointly established a ferry landing there,” wrote Lindahl in his report. Lindahl said they spent the night in “the heart of the primeval forest.”
Cerin saw that night differently. His back was already tender from riding a mule for six hours. They slept in the attic of an Indian hut with a tree trunk with notches cut into it for a stairway -- a shaky affair. The floor of the attic was built of small trees laid in one direction and branches roughly trimmed crossing these. On top were some palm leaves over which blankets were spread. Cerin had to rearrange himself about every 20 minutes that night.
“My two companions left me at Sarabia by the first train to Mexico City. I remained with Professor Peterson all Thursday, March 5, and spent two days at the Buena Ventura and La Junta plantations and at Sanborn,” wrote Lindahl. Lindahl was home March 14.
“In summing up my impressions regarding our company’s business I firmly believe in its great future and I am hopeful for good returns in the near future,” wrote Lindahl. He seemed to have glossed over the difficulty of moving machinery for the saw mills.
He worried, however, that uneducated native Mexicans would not be much help. “The well educated are generally the wealthy, who want no work and the intelligence of the average peon is not sufficient to learn, for example, how to interpret and apply the regulations in an internal revenue office. Another unforeseen hindrance is the planting of corn in a clearing as planned by Professor Peterson.” There had been an unusual amount of rain that February so the corn could not be planted as planned.
“In conclusion, I would say that our stockholders would do well in trusting implicitly in our present management and in giving them all the financial and moral support they possibly can. Much more money must be spent before any good results can be expected,” wrote Lindahl.
“Picture to yourself wandering in a tropical country, in a great forest of trees from 75-150 feet high where the Aztec Indians lived and roamed for years, where the grass and leaves are always green, where there are no seasons of the year. You can plant your crops any day of the month or any month of the year and you can be sure of returns. No such thing as drought or frost is known. Two or three crops of corn a year is not uncommon,” Atkinson said in his report.
Atkinson saw no reason the company should not succeed. “The element of time, however is an uncertainty. Anyone who has visited Mexico will be struck with the difference between the way business is transacted there and in the United States. I think however, that no agricultural proposition possessing the meritorious features of the one we went down to investigate can fail.”
Their plantation was in a “deep wonderfully cool and grand forest,” according to Cerin. “We never tired of looking at it. The air tasted delicious. It was not like the bleak, dusty plateau of the north where only the Yucca endured.”
He said of all the plantations they saw, theirs was the best.
(To be continued).
Marlene Gantt, of Port Byron, is a retired Rock Island school teacher.
Friday, January 23, 2015
Thursday, January 22, 2015
Wednesday, January 21, 2015
mazunte Dos chicas do Mexico - WordPress.com So we headed for Mazunte 65 km east along the coast, the new hippy hang out. To get to this part of the coast we needed to take a 10 hour night bus ...
Travel > Americas Mexico's street food: Beyond burritos Yolanda Zappaterra travelled to Oaxaca for a taste of savoury chocolate sauce, slow-cooked pork stew and toasted grasshoppers
Mexico's street food: Beyond burritos
Yolanda Zappaterra travelled to Oaxaca for a taste of savoury chocolate sauce, slow-cooked pork stew and toasted grasshoppers
With its elegant colonial buildings, an impressive arts and crafts scene, top-class museums and markets selling mounds of mole (sauce) and the state’s other favourite food, chocolate, Oaxaca is a city that both looks and tastes good. The regional cuisine encompasses fiery, earthy mountain dishes and delicate seafood, crowned by stand-out restaurants such as Casa Oaxaca – one of the two Oaxacan establishments on the World’s 50 Best Restaurants list. The other is Pitiona, whose chef Jose Manuel Baños Rodriguez has done stints at elBulli and Arzak.
To make up for missing the radish fest, I delve into Pitiona’s six-course tasting menu at a courtyard table with a kitchen view. I watch chefs craft complex dishes such as sopa de fideos, a noodle and bean soup that is presented with delicate globes of cheese that burst into liquid in the mouth. Each course is paired with a Mexican wine, craft beer or mezcal from small producers that now thrive as part of the country’s burgeoning gourmet scene.
I also sample dishes at Casa Oaxaca, El Típico, La Biznaga and La Olla. The range of flavours, spices and textures is as varied as the ingredients, which include delicate squash blossoms and mole chichilo (beef stock, chillies, onion, garlic and lime-cured flour). However, to get to the heart of Oaxacan cuisine, I need to visit the food markets.
Here I find the country’s finest selection of moles – salsas made from a base of black chillies, chocolate and sesame seeds to create mole negros; and more unusually from yellow or red chillies, tomatillos and fresh herbs, or ground pumpkin seeds, to create moles such as amarillo, coloradito, salsa verde or pipián.
At Mercado Sánchez Pascuas, I join scores of Oaxaqueños at tiny family-run fondas (food stalls) to try some of the seven varieties of moles on offer, memelas (tortillas topped with lard, cheese and salsa verde) and grilled empanadas – pastry filled with fiery chicken and yellow mole sauce. During the rainy season, huitlacoche, a fungus that grows on corn, is added to the mix to give an earthy flavour quite unlike anything else. These antojitos, or little snacks, are as cheap and homely as Mexican food gets, but just as delicious as refined restaurant dishes.
At the shops along downtown’s Mina Street, I watch hair-netted, masked men toil over industrial mills to grind cocoa beans into chocolate and moles, all available to sample and buy for the equivalent of pennies. Just north, at Mercado 20 de Noviembre, the huge clouds of curling smoke and burly butchers pressing me towards slabs covered with wafer-thin meat may make the huge pasillo de carnes asadas (passage of grilled meats) look like a modern Hieronymous Bosch scene of hell. However, it smells like heaven – the meats are grilled and served in beef or pork tacos. Equally appealing are the signature Oaxacan tlayudas – huge baked corn tortillas topped in the manner of pizzas with everything from pork lard and the local stringy, mozzarella-like cheese, quesillo, to avocado and tomatoes.
Across the road at Oaxaca’s oldest market, Benito Juárez, women sit beside mounds of chapulines – grasshoppers toasted with garlic, lime juice and salt. They are an acquired taste which, despite two or three attempts, I never get the hang of. More palatable, I’m assured later, are the caviar-like escamoles: ant larvae. Another local – and cheaper – flavour is nopal, the slimy prickly pear cactus leaves that offer another distinctive taste.
I’m much more enamoured of the agua frescas on sale everywhere – flavoured, natural waters. I chose a Jamaica – made using dried hibiscus flowers – from the huge selection at Casilda’s stall in Benito Juarez market, where the crowds are three-deep and the everyday pastel-coloured plastic jugs belie the beauty of their contents. I join the throng, knowing that it will be worth the wait, and that in half an hour’s time, I’ll be ready for another antojito – though maybe not the grasshoppers.
Mexico City is served from Heathrow by British Airways (0844 493 0787; ba.com) and Aeroméxico (0800 977 5533;aeromexico.uk.com). Volaris (volaris.com), Aeroméxico and Interjet (interjet.com) fly daily from Mexico City to Oaxaca.
Eating and drinking there
Pitiona, Allende 108 (00 52 951 514 0690; pitiona.com).
Casa Oaxaca, García Vigil 407 (00 52 951 514 4173;casaoaxaca.com.mx).
El Típico, Zarate 100, off El Llano square (00 52 951 518 6557;facebook.com/ RestauranteTipicoOaxacaEnMexico).
Biznaga, García Vigil 512 (00 52 951 516 1800;labiznaga.com.mx).
La Olla, Reforma 402-1 (00 52 951 516 6668; laolla.com.mx).
Mercado Sánchez Pascuas, Porfirio Díaz and Callejón Hidalgo.
Mercado 20 de Noviembre, Ignacio Aldama and 20 de Noviembre.
Mercado Benito Juárez, Flores Magon and Colon.
On 10 February, Alejandro Ruiz, from Casa Oaxaca, will be cooking in London at Wahaca, Covent Garden in the the first of a Culinary Trip Through Mexico series. Four-course meal with coffee, £40 (wahaca.co.uk/blog).