Going To The Circus In Mexico

 

Knife thrower in the Mexican circus

Knife thrower in the Mexican circus

“Olguin Hermanos Circus, Another Mexican Delight”
Story and photos by Hank Duckman

It was during the rainy season a number of years ago. The Olguin Hermanos Circus was performing in a small Mexican village. Although the daily downfalls had been heavy, the tent and rigging were up and the show was going on. It seemed to Rafael Morales Alvarado that the water level in and around the big top was a couple of inches deep. As he came into the ring to perform the knife-throwing act he had been perfecting for years, he saw spectators sitting with their feet in deep puddles of water. Some of the lights had shorted out and the sound system was working erratically. He had given his hands an extra dousing of alcohol for its drying effect so as not to lose control of the knives and axes he hurls towards a large disc-shaped wooden panel with his wife attached to the middle of it whirling around in a circle.

There were no accidents that day. The audience gave him one of his biggest ovations. He says that one of the rewards of being a circus performer is knowing the people in the audience are eager to see what the circus has to offer and receiving their demonstration of appreciation.

Rafael is a true “cirquero”, having been born into the circus. He is forty-eight years old but looks younger. He is about five feet seven inches tall. When he comes out to perform he appears taller with black shoulder length hair that flows straight down the back of his neck over a headband, reminiscent of U.S. native American style. His parents and grandparents were also “cirqueros”.

He met his wife twenty-five years ago in a small village where he was performing with the circus and they started a courtship. She was not of the circus. After they married, she went off with him and has been with him and the circus for the last twenty-three years. In addition to being part of the knife-throwing act, she sells snacks and trinkets before the circus begins and during the intermission. Three of their children also perform with the circus. Rafael, eighteen years old, and his younger brother Jesus, eleven, are trampoline artists. Their sister performs a gymnastic contorsionist act.

For the rest of the article, please click on http://www.mexonline.com/amigonews/feature-circus.htm

Bella Sirena Resort – A luxurious & relaxing visit in the heart of the Sonora desert

Bella Sirena condos in Rocky Point

During a recent trip to Puerto Peñasco, Mexico I had the opportunity to stay a couple nights at Bella Sirena Resort.  The resort sits on 14 acres located on a stretch of sand known as Sandy Beach; just a couple miles away from the old port.  Driving to Rocky Point from the United States is easy and well-marked and can be reached from San Diego, California in less than six hours.

Mexican Highway 3 from Mexicali leads almost right to the front entrance.  Check-in was in a small office just outside the tall iron gates.  Once inside the hand-laid cobblestone roads give the resort a feel of exclusivity and old world Mexican charm.  Five, 9-story buildings sit close to the beach and one, two and three bedroom condos are for rent and for sale.  Larger villas of up to five bedrooms are located on the beach and around four beautifully tiled vanishing edge pools that rival those in Cabo San Lucas, and offer satisfying relief from the hot desert sun.  The landscaping is beautiful with lush green grass and native desert fauna that is meticulously maintained.

Rocky Point vacation condo

I stayed on the fifth floor in a two bedroom condo that was immaculate and provided all the comforts one would need.  Every rental is individually owned so no two are the same.  The rental I stayed in had décor that was perfectly appointed; comfortable queen and king sized beds as well as oversized couches filled the space. High ceilings, recessed fans and tile floors all added to the already unexpected space.

The showers were big and the deep, round bathtub in the master bedroom had a private ocean view.  Everything from high speed internet, flat screen HD TV’s and air conditioning worked without failure or incidence.  The kitchen was fully equipped and ready for entertaining.  The balcony was huge and outdoor seating and tables were nicely placed.  The view from the balcony across from the pools and out to the Sea of Cortez was crystal clear and blue.

View of the Sea of Cortez

The main pool has a swim-up bar with a small restaurant called Azul.  The price of food and drinks was more than reasonable and the staff was fun and attentive.  I spent most of my time submersed up to my shoulders in the pool closest to the beach enjoying the view of the Sea of Cortez and the warmth of the wind on my face.

I visited Bella Sirena Resort at the end of the off season and the rates were fantastic.  Even during peak season, October to May, staying here won’t do any damage to your wallet.  Expect to pay three to five times more for a stay in a comparable ocean front resort in the United States.

Bella Sirena is not a hotel resort and though there is no room service I felt extremely pampered here and the property is nothing less than elegant.  The resort was affordable and luxurious and I thoroughly enjoyed my stay.  Forget about blood thinners, anxiety medication and heart pills, if Bella Sirena Resort doesn’t reduce the pressure in your veins, nothing will.  I highly suggest a stay at the Bella Sirena Resort;

LENCHO APPROVED!

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About the writer: Lencho is a freelance travel adventure writer with a genuine love and curiosity of the world with a particular affinity for Latin American cultures, people, food, wild spaces, urban places and a seeker of human smiles and laughter.  Lencho.MexicoVisitor@gmail.com

Luxurious condos in Mexico

Bella Sirena poolEditors Note: We would like to thank Seaside Mexico for the complimentary stay for our write and photographer while in Rocky Point. If you are looking for a vacation rentals in Puerto Penasco, please consider Seaside Mexico.

Tijuana Zonkey’s bring smiles and an uncertain future

Tijuana Zonkeys (Donkey)Paint a donkey to look like a Zebra and you will undoubtedly draw attention.  Slightly confused, curious and definitely intrigued, whether you are six years old or fifty years old, that is the feeling most will have when they walk past the Zonkeys of Tijuana.  These Zonkeys have been an icon on the busiest corners of Mexico’s most bustling border town for ninety-nine years. Read more at our BajaVisitor Blog……

Master Weaver in Oaxaca

Pedro MendozaPedro Mendoza Gutiérrez

Born in 1975 in the town of Teotitlán del Valle, Tlacolula, Oaxaca, Mexico, Pedro is the eldest of nine children. His parents, Bulmaro Mendoza Martínez and Raquel Gutiérrez de Mendoza, taught him the art of weaving traditional wool textiles in the Zapotec style. Pedro comes from a proud community of weavers who skillfully weave their imaginative ideas and tradition into their work – Xaguie Zapotec (at the foot of the stone) references the sacred mountain of the Zapotec and Teotitlán in Nahuatl means “place next to god.”
pedro2
At the age of eight, Pedro began to dabble in the art of weaving wool rugs of all sizes. Today, he is considered a maestro (master) of using vegetable dyes. From an early age, Pedro has strived to develop and implement new techniques but keeping true to the tradition and authenticity of his weaving heritage.
pedro1
In 2008, Pedro won the “Benito Juarez” State Prize for Popular Art in both 2005 and 2006, the second prize in the National Popular Art Contest in 2007 and the first prize of all categories of the “Benito Juarez” State Prize for 2008 for his revival of the pluma torcida (twisted feather) weaving technique (winning piece shown in photo above right). Pedro’s “Pieza Galardonada” won the Grand Prize at the Concurso Nacional Gran Premio de Arte Popular 2009.
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If you would like to contact the master weaver in Teotitlán del Valle: Tel. (951) 524 4638 e-mail: mendozaarte@gmail.com

Editor’s Note: Special thanks to Rene Cabrera Arroyo of http://www.casadelosmilagros.com for the text and images.

10 things you need to know about Puebla, Mexico

1 – Puebla was founded on April 16th, 1531 as the first ‘perfect’ city in the Americas; that is, a city built to accommodate only Spaniards.

2 – Unlike other cities, the archive of the city of Puebla preserves unique documents such as the original Royal Charter that establishes it’s foundation and it’s Royal Provision, showcasing the famous coast of arms of the city. Because of their importance, the aforementioned documents and many others belonging to the archive have been inserted in the UNESCO-Mexico Memory of the World Register.

Puebla's zocalo

Puebla’s zocalo

3 – The historic center of Puebla (World Heritage site by UNESCO since 1987) contains 2619 monuments distributed across 391 blocks; making Puebla the city with the largest number of monuments in the Americas.

4 – Many relevant historical events have occurred in the city of Puebla; for example, the famous battle of  “Cinco de Mayo”. This battle took place in 1862 and in it the Mexican army defeated the French army (then considered the strongest of all). Furthermore, the city is the birthplace of the Mexican Revolution; on November 18th, 1910 the Serdan siblings were attacked at their house by the Mexican government due to their subversive ideas and activities. The revolution spread across the country in the days after the attack.

5 – Talavera from Puebla is one of the few Mexican products with a protected designation of origin. Talavera is a type of ceramic that has been produced without interruption for more than four centuries, making it on of the most important folk art expressions in Mexico.

6 – The cuisine of Puebla is one of the most diverse and exquisite in Mexico and in the world. Puebla has provided Mexico with it’s most traditional dish; Mole Poblano (chili chocolate sauce). Also, one can find Chiles en Nogada (spicy peppers filled with mince and covered in batter with nut sauce), Chalupas (small fried tortilla snacks) and Cemitas (Puebla’s version of a torta sandwich).

7 – The Palafox library is considered the oldest library in the Americas with an intact collection. The building and all the shelves and furniture are original. These characteristics lead the UNESCO adding the library to it’s “Memory of the World” registry in 2005.

The Cathedral of Puebla at night

The Cathedral of Puebla at night

8 – The Cathedral of Puebla is considered

one of the most beautiful cathedrals in the world, in addition to having the tallest towers on the continent. Furthermore, the Cathedral safe

guards an important art collection (paintings, sculptures, music compositions and documents).

9 – Africam Safari is the most important zoo-safari in Latin America. Wild animals roam free and make an unforgettable experience for visitors, encouraging them to love and respect our planet.

10 – The Chapel of the Rosary is the greatest baroque jewel of the seventeenth century in Puebla and in Mexico. Since the day it opened its doors on April 16th 1690, the Chapel has been seen as one of a kind due to it’s symbolism and the quality of it’s decorations which are largely covered with gold foil.

Information courtesy of the Puebla Municipal Government.

For more information on Puebla, please see http://www.mexonline.com/cityguide-puebla.htm

Tired of your Typical Taco? Try these Mexican Delicacies

Mexico is full of incredible foods which vary by region. Here are some food items that stand out. This list is compiled by Julie Meyer, RD. You can see her entire article at http://www.huffingtonpost.com/julie-meyer-rd/eat-well-mexico-taco-tour_b_2398899.html

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Flor de Calabaza
The lively yellow blossoms of squash plants are delicious in their own right. They’re also low in calories, and high in potassium and vitamin A. Flor de calabaza are often sautéed and used as a filling for tacos, or added to quesadillas, empanadas and soups.

Huitlacoche
Huitlacoche is actually a parasitic fungus that grows on young corn plants. This Mexican delicacy may have unsavory origins, but it turns out that once cooked it is both safe and delicious to consume. We’re not sure which brave soul was that first to taste the grey-black masses growing off their corn plants, but foodies everywhere are thankful. The slightly sweet, woodsy favor has helped huitlacoche find favor in culinary cirlces outside its native central Mexico. Plus, food scientists recently discovered that huitlacoche has not only the nutritional value of the corn from which it grows, but additional amino acids and minerals as well. You can try it sautéed with onion, garlic and hot pepper in tacos or quesadillas. Funky.

Nopales
For a true taste of the desert, try a cactus. No, really. Nopales are the pads of the prickly-pear cactus, and once de-thorned are fleshy, succulent and slightly tart. Numerous studies indicate that due to its fiber and antioxidant content, nopales help reduce blood cholesterol and maintain stable glucose levels. So grab a tortilla, and eat up!

Chumiles
Last but not least, chumiles are small insects that, while not eaten frequently, are part of traditional Mexican cuisine. In addition to an adrenaline rush for the culinary adventure junky, these creepy-crawlies are quite nutritious, packed with amino acids, B vitamins and iodine. They can have a bitter taste due to their high mineral content, but where else are you going to get a bug taco? If you’re feeling brave, eating them with guacamole in a tortilla is the preparation of choice.

Tequila, a quintessential Mexico town

Great article from the Boston Globe and writer Joe Ray. Sums up the town of Tequila and many of the smaller towns in Mexico. Side note: If you have a chance to taste or acquire Guillermo Sauza’s tequila (Fortaleza), jump at it. It’s one of Mexico’s finest boutique and handmade tequilas.

TEQUILA — Just beneath the angel statue at the front corner of the town square, a young girl in a frilly lavender dress runs through a swirl of soap bubbles, her arms outstretched, a magic wand waving above her head. Her smile is so large, it’s like the first time a child sees snow. Above her rises the rough stone facade of the Santiago Apostol church whose tower is topped by a great neon cross with a tiny heart at its center.

The deliciously sleepy town of Tequila — population 30,000 — is quintessential Mexico. At first blush it’s hard to imagine that it is at the center of a big industry, yet the city’s coat of arms is festooned with the agave plant used to create the spirit that is the economic heart of the region.

Here, men wear cowboy hats, Wrangler shirts, jeans, and boots, and children scramble freely through the streets. Much of the town is surrounded by distilleries such as Cuervo and Sauza. Beyond them are thousands of square miles of the spiky, blue-tinged agave plant whose middle, known as the piña for its pineapple shape, is cooked and crushed to create the juice that is distilled into Mexico’s national spirit and is a big favorite north of the border.

Guillermo Erickson Sauza grew up straddling that border as the son of an American father and a mother whose ancestors founded the Sauza distillery in 1873. While the brand name and much of the distillery were sold by his grandfather in 1976, Sauza revived what was left as Tequila Fortaleza, where instead of answering to the whims of the market, he seems to answer only to himself and his ancestors.

“My grandfather wasn’t exactly the ‘come sit on my knee’ type,” Sauza says, communicating a reverence for his ancestors’ work ethic in every word. “We did about 7,000 cases last year. That’s about as small as you’re going to get,” he says. “We will never be a million-case brand,” he says, referring to the production capacity of some of his neighbors. “I’m not interested.”

We amble down to La Capilla, the unofficial name for a nameless hole-in-the-wall bar par excellence run by Javier Delgado, 89.

With yellowed walls, posters depicting the history of the tequila industry, antlers, bottles, and trophies, a beat-up bar, and an afternoon crowd of locals who emit a happy, relaxed vibe, “The Chapel” gives you the feeling that you have just walked into the best bar in Mexico. It’s also the birthplace of the improbably-tasty batanga, a blend of Coca-Cola, tequila, and lime served in a highball glass with a salted rim. La Capilla is the kind of place that consistently makes best bar in the world lists, but none of that really matters. People come here to be near Delgado.

“I’ve been a bartender for 75 years, and this is my father’s house,” Delgado says, gesturing around the room and behind the bar — toward his “nephew,” his sister’s grandson, Aaron de Jesus Mercado Aguas, 20.

I ask Aguas if he feels any pressure about eventually taking over the bar and he nods and blushes. When I ask why the bar is important, he simply says “Tio” — uncle.

“He has a lot of love for people, a lot of respect,” he says, repeating the second half of his sentence. “People leave here feeling better about themselves.”

I ask Delgado himself about the importance of the bar and he, too, blushes a bit, his dark skin and wrinkles making the blue rings around the outside edge of his irises glow brighter.

“I think people like to help me because I’m old,” he says.

He looks around again, skimming past the decor and focusing on the crowd. There’s a group of friends at a large table with a mother rocking a baby in a stroller, a few of Delgado’s friends, and my wife, Elisabeth, and me. If there’s a care in the world, it’s been checked at the door.

“I think people care,” says Delgado. “God brought us here to be together.”

We wave goodbye and walk out into the late afternoon, taking in the bright-colored exterior walls of the homes, the lengthening shadows, and the aromas of grilling that waft from the taco stands. We wander back toward the town square which, at this hour, is buzzing.

Everyone seems to live within walking distance of the square. They tip their hats and check in with each other, slowly creating that architecturally-inspired sense of community that city planners dream about.

“We were sitting on the plaza on Tuesday and it had an energy like something was about to happen, but it was just life,” says César Gutierrez Franco, a singer from Guadalajara who comes to Tequila about once a month with his wife, Claudia, and their infant daughter.

Sitting in front of a cafe, nibbling snacks, they’re basking in the town’s glow and sipping cantaritos, a tequila, citrus, and soda mix they’ve ordered from a bar around the corner.

“The town is a celebration of what being Mexican is all about. The small towns, the villages, the culture, and the ideas,” he says, gesturing at the plaza, then the churches that face each other at either end, where people invariably make the sign of the cross as they pass.

“Our culture is based on religion,” Franco says. “I’m an atheist, but I embrace it because it’s part of who we are.”

“I used to say that Tequila is better known in Moscow than in Guadalajara,” he says, seemingly conflating the town and the drink. “You could come here and see this little town in Mexico — sometimes friends would come with us and say, ‘Is this it?’ But the simplicity is the magic. It’s so simple, but it’s our legacy to the world.

“I like that.”
Direct Link: http://www.bostonglobe.com/lifestyle/travel/2012/10/20/quintessential-mexican-town-shows-its-industry-and-its-spirit/Nv1gWyldyQT4eY5sAzuvJN/story.html