El Grito / Mexican Holiday

The Cry of Dolores is a historical event that occurred in Dolores, Mexico, in the early morning of 16 September 1810. Roman Catholic priest Miguel Hidalgo y Costilla rang the bell of his church and gave the pronunciamiento that triggered the Mexican War of Independence. Wikipedia}

September 15 – Cry of Dolores – (El Grito de la Independencia) in the town of DoloresThe Cry of Dolores (Spanish: Grito de Dolores) is a historical event that occurred in Dolores (now Dolores Hidalgo), Mexico, in the early morning of 16 September 1810. Roman Catholic priest Miguel Hidalgo y Costilla rang the bell of his church and gave the pronunciamiento (call to arms) that triggered the Mexican War of Independence.Every year on the eve of Independence Day, the President of Mexico re-enacts the Grito from the balcony of the National Palace in Mexico City, while ringing the same bell Hidalgo used in 1810.

September 16 –
Mexico’s independence from Spain is celebrated every year on September 16 to commemorate the beginning of the Mexican War of Independence in 1810. However, Mexican patriotic spirit is embodied in a multitude of popular traditions celebrated over the months of September and October.
From the beginning of the September, Mexico’s streets and buildings are festooned with an explosion of green, white, and red, but the main events occur when crowds gather in town squares across the nation to shout “Viva México!” on the evening of September 15, and again on September 16, when you’ll find parades and other civic celebrations.
Some people outside of Mexico may confuse Mexican Independence Day with Cinco de Mayo (May 5), but that is a different celebration (and a much less important one in Mexico) that commemorates Mexico’s victory over France at the Battle of Puebla in 1862 during the Franco-Mexican War.
Mexican Independence Day, on the other hand, is a celebration of the start of the Mexican War of Independence and is also referred to in Mexico by the date of the event: el dieciséis de Septiembre (the 16th of September).
It is one of Las Fiestas Patrias (the patriotic festivals) and is celebrated on the night of September 15 and all day on September 16 each year in cities across Latin America.
This is one of the most important fiestas of the year in Mexico, and the whole month of September is referred to as el mes de la patria (month of the homeland).

Chilly Peppers

Poblano

Originating in the state of Puebla, the poblano is a large green chili most commonly used for chile rellenos: peppers stuffed with meat and cheese and sometimes served with a spicy tomato-based sauce. The fun (or deadly) thing about poblano chilis is that you never know what you’re going to get. Most tend to be pretty mild, but every now and again you can get some real eye-waterers, so approach with caution! Spice rating: mild to medium.

Ancho

You wouldn’t think it, but the ancho chili is actually a dried poblano pepper. What was once a large, bright green chili, if left to ripen and then dried for several days, shrivels up and turns a dark red-brown (sometimes almost black). The late harvest and drying out process allows the chili to develop a deliciously sweet, fruity flavour. These are perfect for grinding and making into a delicious mole or enchilada salsa. Spice rating: mild to medium.

Habanero

They may be small and cute-looking, but don’t be fooled: habanero chilis can be lethal. Rated 100,000–350,000 on the Scoville scale, these are one of Mexico’s hottest (back in 2009, it was even voted as one of the world’s hottest by Guinness World Records). Whilst most commonly red or orange, they can be white, brown, yellow, green or purple, depending on how early they’re picked. They’re commonly used for fiery-hot salsas and are most popular in the Yucatán peninsula, the largest producer of habanero chilies. Spice rating: super hot.

Serrano

Often mistaken for a jalapeño, the Puebla and Hidalgo-native Serrano pepper is a meaty green chili between three and 10 centimetres (one and four inches) long. They can vary hugely in spice levels depending on how they’re cooked and how early they’re picked (some are even yellow, red, brown or orange if left to over-ripen), but they’re largely considered to have a comfortable medium kick. You’ll find serrano chilies used for flavouring salsas, or served pickled as a garnish. Spice rating: medium to hot.

Pasilla

A dried form of the fresh chilaca pepper, pasilla (literally meaning ‘little raisin’) got its name from the dark and wrinkled skin that forms after dehydration. Because of its rich, sweet flavour, it’s often used as a sauce to accompany meats or fish. The Oaxacan pasilla, a slightly smoked version, is delicious and forms the base of Mexico’s famous mole, a sweet-spicy sauce made from fruit, chocolate, nuts and spices. Spice rating: mild.

Jalapeño

Accounting for around 30% of Mexico’s chili production, the jalapeño is an undisputed favourite in the country and beyond. This is probably due to its versatility: jalapeños can be pickled, stuffed, fried, smoked and even jellied. You’ll most commonly see them either pickled and diced over nachos, or served whole and lightly charred on the grill as a tasty street taco side. Spice rating: medium.

Guajillo

The guajillo, a dry, 10- to 15-centimetre (four- to six-inch) chilli with a deep red colour, is considered to be pretty mild by Mexican spice standards, and is mainly used for making rich, sweet sauces or meat marinades. The dried chilies are deseeded, soaked in water and then blended together to make a thin paste ready for cooking. The most popular use of the guajillo pepper is in sauces served with tamales, mole and pambazos. Spice rating: medium.

Chipotle

You’re most likely familiar with this name: it is one of the most famous sauces to have come out of Mexico. The name, of course, comes from the vital ingredient that gives the sauce its smoky, medium-spice flavour: the chipotle chili. Not many people know this, but chipotle is actually just a smoked, dried version of the jalapeño. It’s picked at the very end of the ripening process and then placed in a wood-fire box for several days, turning the fresh, green jalapeño into a dark red, shrivelled chipotle chili. Spice rating: hot.

Chiles de Arbol

Probably the most attractive-looking chili in Mexico, chiles de arbol, with their long, bright-red bodies and even brighter green stems, have captured the imagination of Mexicans for centuries. Because of their beauty (and because they don’t lose their colour once dried), they’re often used as wreath decorations or as a colourful dish garnish. But they’re not just a pretty face: with a heat index of up to 30,000 Scoville units, these potent chilies pack a huge punch. Most similar to cayenne pepper in spice, flavour and aroma, chiles de arbol are popular for adding some fiery heat to salsas. Spice rating: hot.

Thank you Tropical Tidbits.

Turtle Release

From June to November turtles lay their eggs in the Lo de Marcos beach. The task is to keep the eggs from the pochers that make a good profit selling them as aphodisiacs. Rescuring the eggs and keeping them till they hatch is the job of volunteers. Many turtles lay their eggs at night and volunteers must pull graveyard shifts to rescue the un born diapsids of the order Testudine.

45 – 55 days later the eggs hatch and in the evening they are set free towards the ocean. Many evenings you can participate in the turtle release at sunset. Watch “What’s Up Lo de Marcos” on Facebook for announcements of turtle releases. Here is the link: https://www.facebook.com/CampamentoTortugueroLoDeMarcosNay/

Art of Lo de Marcos

On the walls of the elementary school or also called primeria.

Street Vendors

Street vendors abound in Lo de Marcos, springing up in front of houses on different days of the week. These vendors have a variety of well priced clothes and other items. Look carefully and new items can be found often.

Passion fruit / Maracuyá

Passiflora edulis is a vine species of passion flower that is native to southern Brazil through Paraguay and northern Argentina. It is cultivated commercially in tropical and subtropical areas for its sweet, seedy fruit, commonly called passion fruit. The fruit is a pepo, a type of berry, round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit is both eaten or juiced, the juice often added to other fruit juices to enhance aroma.

Raw passion fruit is 73% water, 22% carbohydrates, 2% protein and 0.7% fat (table). In a 100 gram amount, fresh passion fruit contains 36% of the Daily Value (DV) of vitamin C, 42% dietary fiber, B vitamins riboflavin (11% DV) and niacin (10% DV), 12% iron and 10% phosphorus (right table).^[9] No other micronutrients are in significant content.

Passion fruit is grown in Lo de Marcos and most often avaiable as a juice.

Guava

Psidium is a genus of trees and shrubs in the family Myrtaceae. It is native to warmer parts of the Western Hemisphere (Mexico, Central and South America, the West Indies, Galápagos, and the southern United States)

Guavas contain: vitamin A (21% of the daily value), essential for maintaining mucous membranes and healthy skin; folic acid (20%), ideal for pregnant women to help prevent neural tube defects. Flavonoids include beta-carotene (a known cancer inhibitor);lycopene, which in pink guavas has been found to protect the skin against UV rays and help prevent prostate cancer; Lutein and cryptoxanthin, both antioxidants. Guavas also contain potassium – even more than one banana per serving – is important for its regulatory role in blood pressure and heart rate.

Smaller amounts of other vitamins in guava also deserve mention: pantothenic acid, niacin, vitamin B6 (pyridoxine), vitamin E and K, and the minerals magnesium, copper, and manganese, the latter providing the enzyme superoxide dismutase .

Coconut Water

Coconut water, native to our region, contains potassium, calcium, sodium and phosphorus that works to reach your systems electrolyte levels of good health.

This special tropical water is a special drink in our warm climate which raices to hydrate our bodies. The nutrients are an excellent benefit especially on hot days. Have a glass with your favorite Mexican meal.

Coco water is an excellent natural sports drink. Coconut water does not have added sugars, additives, dyes or preservatives and it is an excellent source of minerals, providing more amounts of potassium and sodium. The hydrolytic recovery of the body is made easier through the consumption of this drink’s special properties. Coco water is a ”light” drink as it is low in calories, sugars and carbohydrates.

The most delicious and healthy way to consume it is directly from the nut and “fill up” with its amazing nutrients! Available at most beach restaurants.

Information gleaned from https://www.novamarinsurance.com.mx/blog/meet-the-best-drink-to-stay-hydrated-this-summer

OMG! / Whipscorpion

Of all the animals that you may encounter in a tropical rainforest, none evoke a more visceral, negative reaction in even the most ardent nature lovers than the tailless whipscorpions. They are members of the order Amblypygi, and among all arachnids they are probably the most undeserving of fear or repulsion.

I was told that they eat scorpions, so… whenever I see one I say “Hello sergeant. Out on patrol?” It helps to lessen my fear and allow them room.

Nance / Fruit

Tis the season, summer! Nance is a small local fruit. Delicious alone and great when crushed into a juice.

Byrsonima crassifolia is a species of flowering plant bearing fruit in the acerola family, Malpighiaceae, that is native to tropical America. Common names include changunga, muruçi, nanche, nance, nancite, chacunga, craboo, kraabu, savanna serrette and golden spoon. In Jamaica it is called hogberry. Wikipedia

1. Nance has a high content of Vitamin C. A healthy dose of Vitamin C protects our body from infections which results in healthy bones and teeth. It also improves our body’s ability to repair wounds and keeps us immune from bacteria, viruses and infection. Not only is it a well-known component of our immune system, it is also necessary for collagen, the main structural protein found in connective tissue.

2. Nance contains a significant amount of Protein in it. Protein is indispensable for the growth and development of our body. Thus incorporating Nance in our diet promotes healthy metabolic and physiological processes. Nance helps to boost our nervous and immunity system.

3. Calcium in Nance along with Vitamin K helps to strengthen the bones and prevent arthritis. Vitamin K also helps blood clotting as it helps to turn on the proteins and calcium that allow the blood to clot. Thus it prevents bleeding nose, bleeding gums and so on.

4. Nance is also rich in thiamine. Thiamine helps in the production of neurotransmitter which relays messages between the nerves and the muscles to ensure proper cardiac function. Hence eating Nance helps to prevent irregular cardiac function.

5. Riboflavin present in Nance helps in the production of energy by assisting in the metabolism of fats, carbohydrates and proteins. Nance also helps in the formation of red blood cells and antibodies in humans.

6. Folate in Nance helps to reduce depression and reduces the risk of depression and dementia. Folate is also necessary for proper functioning of brains. Nance helps to keep the brain young and improves memory.

7. Regular consumption of Nance helps to ward off ageing and overall body deterioration. Nance contains a significant amount of Beta carotene which converts to vitamin A which has anti-aging effectiveness of its own. The combined anti-aging effect of both together is even greater.