Why I need a vacation

So you want to come to Cancun? Let us all decide that.

You have to name 3 reasons why you think you should come to Cancun.

The one with more “Likes” will be the winner.

As simple as that.

Be creative and good luck!

Restrictions:

• •You have 5 days / 4 nights of hotel accommodation in Cancun (not all inclusive accommodation) for 2 adults and up to two kids (under 12 years old)




• •You can use your e-certificate for 18 months and there are no black out dates.




• •You must be at least 25 years old to claim the prize. If you are not 25 years old, you still can use it, but must travel with someone this age. The certificate is transferable.




• •You’ll ONLY have to pay an activation fee for the e-certificate of $69 USD.
  
  

Off the Beaten Path through Yucatan (Part 2)

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El Corchito

What it is: Near Progreso City, El Corchito is an ecological preserve that has been around for the last 10 years. The reserve is operated by local fishermen who work to nurture the mangrove swamp. A 5-minute boat ride will take you into the cool shadows of the mangroves. The fishermen who tend to El Corchito have build palapas and picnic tables. There are designated fresh-water pools where you can swim or explore the well-kept paths, or simply sling your hammock in the shade and relax. Pack your own lunch and camera.

How to get there: Located just 2 KM east of the entrance to Progreso, turn east toward Chicxulub at the entrance to Progreso (where the Pemex station is). Travel 2 KM to the second roundabout (known as glorieta in Mexico). You will see a sign to El Corchito. Veer right, continue on for a few meters until you see a dirt road on your right until you find the boat landing area. Boat rides begin at 8:30 a.m. daily.

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Celestun

What is it: This quaint fishing village with lovely beaches and no crowds is located 60 miles southwest of Merida. Celestun is famous for its seafood restaurants served on the beach. But mostly for the beautiful flamingo colonies, fresh water springs, and 36 foot tall lighthouse and salt fields. The main reason to visit Celestun is to travel the ria (river) and see the flamingos. The flamingos form part of a fragile ecosystem and we highly encourage you to respect their surroundings. Celestun is the main wintering area for the greater pink flamingo. You can also visit fresh water springs and “petrified forests”.

How to get there: By car, take the Periferico out of Merida to Uman and continue on to Kinchil and then Celestun. There are signs along the way. To reach Celestun by bus, go to the terminal on Calle 67 between 50 and 52 in Merida. The trip takes approximately two hours.

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Loltun Cave

What it is: Loltun Cave is located in the Yucatan. The cave contains paintings attributed to the Mayan civilization from the Late Pre-Classic period. Lol-Tun is Mayan and means “Flower Stone.” According to prolonged examinations of over two kilometers, the cave is one of the most extensive in all Mexico. Recovered bones from mammoth, bison, cats, and horses confirm human occupation. Pottery, marine shells, stone artifacts, bas-relief carvings, petroglyphs and mural paintings have also been found inside the cave. The occupation in Loltun Cave goes back more than 10,000 years. Mammoth bones and extinct vegetation have also been found inside the cave. The Lol-Tun cave network, at its lowest levels, holds secrets that literally rewrite history.

How to get there:

This cave is located 110 km from Merida via federal highway 31 in the state of Yucatan. The two-hour tour is guided and venturing on your own without a guide is not allowed or recommended.

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Balankanche Cave

What is it: The Maya believe caves and caverns to be links with the underworld, or “inframundo. The Balankanche caves should be visited for their natural beauty and stone formations. Because of the humidity, stunning stalagmites and stalactites continue to form in this cave system. The most impressive one is located 200 meters from the entrance of Balankanche, next to the Balam Throne, a religious altar. The ceiba-looking formation is referred to as the sacred tree inside the earth. The cave also has archaeological importance as they once served as a ceremonial site for the Mayans. Caves are ceremonially important to the Mayans as they believed that sacredness of life is especially concentrated at unique geographic points such as mountains and caves. Ceremonial objects can be seen throughout the walk as well as reproductions of the original artifacts discovered in the cave.

How to get there:

Balankanche is located only 6 kilometers from Chichen Itza, via federal highway 180 in the state of Yucatan.

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Labna

What it is: Labna means “Old or abandoned house”.  The Mesoamerican archeological site is located in the Puuc Hills region of the Yucatan Peninsula. The Mayan ruins dates back to pre-Columbian Maya civilization. The site was incorporated with Uxmal as a UNESCO World Heritage in 1996. Although small, one of its notable structures is a large two-story palace. It is one of the longest contiguous structures in the Puuc route at approximately 120 m (393.7 ft) in length. A ceremonial road (sacbe) extends from the palace to an elaborately decorated gateway arch known as “El Arco.” The archway is believed to have been a passageway between public areas rather than an entrance to the city. Next to the gateway is “El Mirador” – a pyramid-like structure surmounted y a temple. The site was built in AD 862 as inscribed in the palace.

How to get there: Labna is located 42 kilometers southeast of Uxmal along freeway 261, detour to the left at km 30 by interstate 31. It is approximately 122 km.of Merida.

In case you missed it, take a look at the Off the Beaten Path through Yucatan – Part One.

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About the Author

Pamela Acosta is a travel photographer, beer drinker and writer for Yucatan Holidays. She is seeking to travel throughout the Yucatan Peninsula, Riviera Maya & Cancun in an attempt to capture beauty and wonder in words & pixels. Follow Pamela on Twitter.

What is Cinco de Mayo anyway?

El Cinco de Mayo (May 5^th) is a Mexican holiday which celebrates the victory of the Mexican army over the French army in one specific battle in the Mexican state of Puebla. This battle is known as “La Batalla de Puebla” or the Battle of Puebla. Although it was not a victory that was important in the overall as in the end Mexico lost the war, the defeat of 8000 French soldiers by 4000 Mexican soldiers was an important moral boost to the entire population of Mexico. Since the Battle of Puebla, no European military has invaded any country in the Americas.

Cinco de Mayo is a national bank/school holiday in Mexico, but is primarily only celebrated in Puebla…and in the United States. Why is it celebrated in the U.S.? The  holiday is generally considered a day to celebrate Mexican culture and heritage, not unlike St. Patrick’s Day being a day to celebrate everything Irish. However, the first observance of Cinco de Mayo is thought to have taken place in California in the 1860s when Mexican miners celebrated the French’s defeat in the Battle of Puebla. The holiday began to gain momentum in the U.S. between the 1940s and the 1960s but became really popular in the 1980s when marketers, and more specifically beer companies, started to promote it.

Tomorrow Cinco de Mayo will be celebrated in the cities with the largest communities of citizens of Mexican ancestry (respectively); Los Angeles, Chicago and Houston, and in many other cities and towns all over the U.S. Wikipedia reports that “As of July 2009, Mexican Americans make up 10.3% of the United States’ population with over 31,689,000 Americans listed as of Mexican ancestry,” so it is only right that the U.S. celebrates their rich Mexican culture. Besides, it’s the perfect excuse to listen to mariachi music, eat tacos and enchiladas, and drink Mexican beer and margaritas! Viva Mexico!

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About the Author

Kristin Busse is an American expat who has been living in Cancun, Mexico since 2001. A wife, mother, singer, salsa dancer and now writer, she has worked in many different industries but is currently enjoying exploring the Yucatan Peninsula and sharing her expertise and experience with readers around the world. Follow Kristin on Twitter.

Off the Beaten Path through Yucatan (Part One)

Isla Contoy

What it is: It is a small island in the Yucatan, approximately 30 kilometers north of Isla Mujeres. The small island was declared a National Park by the Mexican government in 1998. Only a few tour companies are allowed to bring people into the island and only a maximum of 200 daily visitors are allowed. The reserve—supervised by eco-tourism—is a safe haven for sea turtles and a sanctuary to more than 152 birds.

How to get there: This tiny hidden treasure is located 15 miles north of Isla Mujeres and just over a 2 hour boat ride from Cancun. Since the island only accepts 200 visitors a day, it must be done through a tour operator.

Sian Ka’an Biosphere Reserve

What it is: It is a non-profit and non-governmental organization biosphere reserve in the municipality of Tulum. The organization’s mission is the conservation of the biodiversity. It was named a national park in 1986 and a UNESCO World Heritage Site in 1987. The biosphere covers 652,000 hectares or 1.3 million acres, making it the largest protected area in the Mexican Caribbean and the largest coastal protected area in Mexico. Sian Ka’an is also the third largest protected area in Mexico.

How to get there: If you choose not to do a tour and explore on your own, you first must travel to Punta Allen. The ride is tough. Renting a 4 wheel drive is your best option. You can also take a bus to Tulum and get a cab or combi (colectivo). The combi leaves every day around 11 a.m. fairly regularly with return trips leaving Punta Allen at around 5 a.m.

Dzibilchaltun

What it is: This Mayan archeological site sits approximately 30 minutes or 10 miles north of Merida. The site is supposedly where the meteorite that killed the dinosaurs impacted Earth. The archeological site’s most famous structure is the Temple of the Seven Dolls, named as such because of the seven small effigies found there. The temple is connected to the rest of the site by a sacbe. A Sacbe is a white road named as such because sacbes where originally coated with white limestone. The other major feature of the Dzibilchaltun Mayan ruins is its cenote. The Mayan ruins also contain the ruin of a 16th century Spanish church built at the site after the conquest.

How to get there: To get to Dzibilchaltún, take the Mérida-Progreso highway north. After 11 km. you will see the sign to turn right. Drive for about 3 more km. You will see signs directing you to turn right after you pass the village. If you don’t have a car, you can hire a combi (collective taxi) on Calle 69 between 62 and 64 in Merida to take you there. This is in San Juan Park where they go directly to Dzibilchaltún.

Rio Lagartos

What it is: It is a river formation in the Yucatan famous for its enormous flamingo colony and large variety of other species. It is also a picturesque fishing village with colorfully painted wooden and cement homes. Declared a “Biosphere Reserve,” with 60,000 hectares, Río Lagartos hosts the largest American flamingo population in México, with approximately 44,000 birds and with an actual record of 388 different bird species in the area.

How to get there: You can get to Río Lagartos via a travel agency, in a rented car or by bus. By car drive east to Tizimín and then go north to Río Lagartos.

Progreso

What it is: Only 30 minutes away from the gorgeous city of Merida, Progreso city offers a laid-back ambiance with all the comforts of a bustling city with the added touch of the blue Caribbean Sea and white sand beaches. This port city houses 54,000 habitants plus visitors from North America, Europe and Merida who search out the city for its tranquil beaches. This quiet Mexican town houses a lighthouse that measures 36 meters with a 700 mm diameter inaugurated in 1893. Visitors can climb the lighthouse (El Faro) and shop for trinkets and souvenirs from the shops set up right outside the lighthouse.

How to get there: Driving from Merida, go north on Calle 60 or Paseo de Montejo until you reach Progreso. Public transportation is provided by Autoprogreso and operates several times an hour from their terminal on Calle 62 between 65 and 67.

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About the Author

Pamela Acosta is a Mexican travel photographer and writer for Yucatan Holidays. She is seeking to travel throughout the Yucatan Peninsula, Riviera Maya & Cancun in an attempt to capture beauty and wonder in words & pixels. Follow Pamela on Twitter.

Mexican Food | Beyond Tacos, Burritos & Nachos

With its magnificent Yucatan jungles, white-sand Riviera Maya beaches, and the surrounding mystery of the Mayan Ruins, there’s no doubt of the grandeur of Mexico as a top travel destination. But there’s one thing that besides the above mentioned is the golden seal to a truly unique visit: Mexican food.
With its blends of spices, odors, varieties, and coloring, Mexican food holds a true fascination. This delightful cuisine is the fastest growing ethnic food category in the U.S., second only to Asian food. Mexico introduced the world to corn, tomato, cocoa (chocolate), and Chile—spices. What most people have come to know as Mexican food outside of Mexico can be boiled down to tacos, burritos, nachos, and quesadillas.
But there is a wider range of dishes that are staples in traditional Mexican cuisine and of course a must when you visit Mexico.
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Pozole

This soup-like or stew Mexican dish comes in many varieties depending on the region that it comes from, but the basic ingredients include corn kernels and pork or chicken simmered in a tasty broth. The peculiarity and secret of the dish can be found in the type of corn. This large corn called Cacahuacintle is pre-cooked in a light mixture of water and calcium oxide. Once the pre-cook corn is ready, they are washed and cooked in a broth-water solution once again. Once the corn has “exploded,” the meat is added to the pot. Here is where the variations come in. In some parts of the country, a red chili sauce is added along with the meat. Some other recipes add the sauce later, once it is on the plate. Once it is served, some condiments that are placed on the table to add to the dish include: lettuce, onion, oregano, lime juice, and chili powder or sauce. Corn was considered to be a sacred plant; therefore Pozole was served in special or religious occasions. In pre-Columbian times, the recipe consisted of dog meat. This dog called Xoloitzcuintle was bred only as a source of meat and during religious ceremonies, the dog meat was replaced by human meat. Fortunately, some traditions are left behind and now the tasty dish is just made with either pork or chicken.
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Cochinita Pibil

The Yucatan Peninsula is traditionally credited with being the originators of this next traditional Mexican food. However, scholars have claimed that this delicious dish originated from the mestizo Maya. Pibil is a method of cooking meat. The word pib in Mayan means buried. The traditional way to cook Cochinita Pibil was to bury the meat in a pit with a fire at the bottom to roast it. This method of cooking is hardly ever used, even though the name remains. The meat is marinated in strongly acidic citrus juice, coloring it with annatto seeds. The meat is wrapped in banana leafs and slow-roasted. The slow cooking time tenderizes the meat. The key to the recipe is the use of juices of Seville or bitter oranges. The annatto gives the meat its distinctive color and adds to the flavor. The most common Chile used as seasoning is Chile habanero which is very common in the Yucatan Peninsula. It is traditionally accompanied with white rice, black beans and corn tortillas or bread.
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Mole

With more than 10 varieties, this traditional Mexican dish comes in a variety of colors and taste. Despite the differences in the making, the mole dish is one of the most traditional Mexican dishes in the country. Its bases are a chili powder (Chile) and chocolate sauce served over meat. The exquisite blend of spice and sweet makes for a truly unique sensation. The most common and better-known mole is mole poblano, originating in the city of Puebla. With an average of 20 ingredients, it can include dry chili peppers, almonds, chocolate, and spices to taste. This mix of unique flavors produces a sweet sauce with a very subtle touch of spice. Also very common and known is the mole from the state of Oaxaca, mole negro, or black mole that includes over 30 ingredients. There is also red mole, yellow mole, and green mole. The ingredients are roasted, grounded into a fine powder and mixed with water—resulting in a thick sauce. The word “mole” comes from the Nahuatl mulli or molli meaning sauce or concoction. Although the mixes have evolved over time from the original Mesoamerican mulli, one thing has remained the same: the consistency and the use of chili powder.
With 32 states extending from the Mexico-U.S. border to the tip of the Yucatan Peninsula, the diversity in Mexico’s culinary experience is often difficult to pin-point in a few words. And even though we invite you to try these three new Mexican dishes, when visiting Mexico don’t forget to eat a hefty plate of delicious Mexican tacos.
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About the Author

Pamela Acosta is a Mexican travel photographer and writer for Yucatan Holidays. She is seeking to travel (and eat) throughout the Yucatan Peninsula, Riviera Maya & Cancun in an attempt to capture beauty and wonder in words & pixels. Follow Pamela on Twitter.

Mexico’s Yucatan Peninsula – Something for Everyone

I’ve been thinking a lot lately about what motivates people to travel. For some it’s discovery and an opportunity to interact with new cultures. For many others though, it’s the chance to escape the daily routine and venture into the truly exotic. Mexico’s Yucatan Peninsula is one of the few places that can offer both opportunities AND is an easy trip to make.

The Yucatan and the Riviera Maya are a traveler’s dream. If you love history and archeology like I do, this area offers a veritable treasure trove of opportunities to step back in time. One of my favorite side trips is a tour of Tulum, located in the heart of the Mexican Riviera.

One enters the Tulum compound through a small doorway and is immediately confronted with an expansive field, dotted with buildings and temples. A walk through these formidable relics is an amazing opportunity to gain a glimpse into what life was like for the original Mayan inhabitants. The heart of the community though is the coastal temple, facing the Caribbean and serving as a beacon, just as it did hundreds of years ago. Tulum is an easy trip from almost all of the Riviera Mayan hotels and is a not to miss site.

In addition to Tulum, modern culture is abundant throughout the Yucatan, especially in the restaurants of Playa del Carmen.

Typically known as a party town and a hotspot for young revelers, Playa has recently benefited from an influx of new residents who have brought some innovative and original culinary points of view with them.

One of my favorite trendy, new restaurants in Playa is Ula-Gula, located on 5th Ave between 10th & 12th Streets. The Ula-Gula menu is an eclectic fusion of Japanese and traditional Mexican food. The owners have a real commitment to freshness and locally sourced foods, as best exemplified in their fresh fruit martinis – the watermelon was my favorite.

For a real culinary adventure in the Yucatan though, a not to miss event is the Taste of Playa, this year taking place on November 21st.

Taste of Playa is a community based culinary festival set in the heart of the Riviera Maya. With inspiration drawn from the dreams of several local business owners, this event was conceived as a way to celebrate the extraordinary talents of chefs and restaurateurs who have chosen Playa del Carmen as their home and establish the Riviera Maya as a world class culinary destination. Although I won’t be able to fly down, it promises to be an amazing event.

Ultimately, this is why I love the Riviera Maya so much – for the unique ability of its ancient and modern history not only to coexist, but to thrive.

 

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About the Author

Matthew Long, Editor-in-Chief and creator of LandLopers.com , has a true passion for travel. As someone who has a bad case of the travel bug, Matt travels the world in order to share tips on where to go, what to see and how to do it all on a budget. Matt is a Lonely Planet Featured Blogger, as well as a contributor to many other travel sites. Matt’s new eBook Money Saving Travel Tips is an essential guide to traveling well and affordably. Contact Matt at Matt@LandLopers.com.

Mexico’s Celebration of Death: An Age-Old Tradition

 “The Mexican, in contrast, is familiar with death. (He) jokes about it, caresses it, sleeps with it, celebrates it. It is one of his favorite toys and his most steadfast love.” 
                                                                                                         Octavio Paz

If this quote demonstrates anything, it is that the Mexican culture has a unique and intimate relationship with death, a relationship not much of the rest of the world truly understands.

Dating back to pre-hispanic time, the native cultures that inhabited Mexico and Central America actively practiced a ritual that appeared to mock death. There relationship with fatality was not at all like the Europeans, a group of people that saw death as merely the end of life. For the natives, it was nothing more than a stage, a passage to something else.

Although the Spanish attempted to eradicate this ritual, among other practices, this particular practice survived and eventually became engrained into North and Central American Catholicism. It has been carried throughout many years and it is celebrated today.

November 1^st and 2^nd are the two days in which Mexico celebrates The Day of the Dead or Día de Muertos. Although it is celebrated about the same time as Halloween, Day of the Dead originates from a different notion. Halloween comes from an ancient Celtic celebration to ward off evil spirits that are trying to enter the natural world whereas Day of the Dead is merriment and honors and welcomes the spirits of loved ones that have passed. Those that celebrate Halloween wear masks and costumes to scare away the evil spits and those that celebrate Day of the Dead offer beautiful floral arrangements, sweets and food to the spirits in a much more hospitable manner.

The colors alone during Day of the Dead celebrations are beautiful but when it all comes together, the festivities, the smells, the sights and sounds; it is something every traveler must see at least once. A lot of skulls and skeletons are used as decorative purposes and to those of who are not familiar with this particular celebration, it can appear to be morbid. But the skeletal figures represent the mysteries and complexities of both death and birth and are not meant to be at all morose. Often the colors of purple, yellow, white, orange, red and pink are mixed together in all of the festivities décor and all colors carry a unique representation.

· Purple = pain, suffering and grief

· Yellow = Often represented in the flower, Marigolds, represent death and the petals are used to make paths to guide the souls home.

· White = Like many other cultures, white represents purity and hope.

· Red = The blood of life, something that sustains the human body and soul.

· Pink = celebration

Although it is celebrated in some areas of the United States and Central America, Day of the Dead is something that is primarily celebrated throughout the entire country of Mexico. From the northern-pacific regions of Baja California to the Yucatan Peninsula, November 1^st and 2^nd is an extraordinary time to visit, a time in which an age-old tradition comes to life in celebration of death in a very unique and joyful way.

 

YH Quick Giveaway Questions

1. Who is the author of the quote mentioned at the beginning of the post? Mention one book written by this author.

2. What American celebration is related to or similar to the Day of the Dead?

3. When do Mexicans celebrate the Day of the Dead?

4. Name the difference between the way Halloween and Day of the Dead is celebrated.

5. Share a personal opinion on the way Mexicans celebrate the dead. Do you like it or dislike it?

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About the Author

Kristin McCollum is a travel writer that has spent the past year traveling and working throughout Europe and Mexico. Now settled on theYucatan Peninsula, she finds inspiration in every person she meets and in the natural beauty which surrounds her. Follow Kristin on Twitter.

Travel Bloggers and Writers: A Weekend In the Riviera Maya.

Last weekend our luxurious Riviera Maya resort, Hacienda Tres Ríos, invited a group of travel bloggers, writers and experts from across the US, to visit the resort, enjoy the activities, relax in the suites and meet with local bloggers.

Kay Walten (LocoGringo) , Cheri Lucas (Trazzler), Craig Zabransky (Stay Adventurous), Chris Gray (Chris Around the World), Rachelle Lucas (Inn the Kitchen), Matt Long (Land Lopers) and Janice Waugh (Solo Traveler) were the travel bloggers invited by the Riviera Maya resort for an unforgettable weekend.

Dinner at the Chef’s Table, Green Globe Certification ceremony, tour along the plant nursery and the exclusive Nature Park, the SenseAdventure tour, the temazcal (a challenging experience!), Mexican dinner and a visit to Playa del Carmen were just some of the activities that the distinguished guests enjoyed during their visit.

This is the first bloggers trip we had and we hope to have more in the future. Are you a blogger or a travel writer? Would you like to be invited to Hacienda Tres Ríos Resort? Why should we pick you? Let us know in the comments below!

In the kitchen with Chef Oscar.

During the Green Globe Certification Ceremony.

A whole new experience, the SenseAdventure Tour.

The Tequila Tasting was one of the best experiences.

Take a look at the Travel Bloggers in the Riviera Maya photo album in Flickr!

 

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About the author

I’m Jorge the community manager and destination marketing strategist of Yucatan Holidays. Always on Facebook, Twitter, Flickr, and YouTube among many other social network sites trying to share with the world the amazing natural beauties and rich history of this land of wonders.

Mexican Beer 101| Beyond Corona

Beer is proof that God loves us and wants us to be happy-
Benjamin Franklin

The smell of coconut suntan lotion surrounds your senses as the warm Caribbean sun makes your skin tingle. A beautiful white sand beach and blue turquoise ocean sprawls in front of you as you take a sip of that chilled light bodied pale lager.

Although this is the image we have come to associate with Mexican beer, there’s more than meets the eye … and more to fill your taste buds.

Mexican Beer: Yesterday and Today

Beer around the world and in Mexico has a long history. Even before the Spaniards arrived, Mesoamerican cultures were familiarized with fermented alcoholic beverages.

As for today, there are two major brewing companies in Mexico: Grupo Modelo and Cerveceria Cuauhtémoc Moctezuma.

Grupo Modelo is the biggest brewing company in Mexico and is based in Mexico City. Their brands include Tecate, Sol, Dos Equis, Carta Blanca, Superior, Indio, Bohemia and Noche Buena.
Cerveceria Cuauhtémoc Moctezuma is the older of the two companies and is based in Monterrey, with breweries in several other cities throughout Mexico. Their brands include Corona, Corona Light, Negra Modelo, Modelo Especial, Victoria, Estrella, Leon, Montejo and Pacifico.

Beer: In Numbers

Mexico ranks third in global exports of beer. The Mexican beer industry is one of the country’s most prolific economies with 63 percent of the domestic population consuming one or more of the brands. The Mexican beer industry employs 90,000 people and 800,000 jobs indirectly.

Corona—flagship beer of Grupo Modelo—is one of the five most consumed beers in the world, available in more than 150 countries. Corona is the best known and most popular beer in the United States. It is also the best selling non-domestic beer in both the U.S. and U.K.

Both Grupo Modelo and Cervecería Cuauhtémoc combined have seventeen plants located throughout eleven states with a capacity of 46 million hectoliters annually. The breweries support 92 centers of barley production in Mexico.

Grupo Modelo and Cervecería Cuauhtémoc send more than 80 percent of its exports to the United States. Mexico displaced Holland in 2003 as the worldwide leader in beer sales by volume, selling 1.39 metric tons, with sales, primarily to the U.S. continuing to increase.

Drinking Habits in Mexico

Whether the beer is dark and strong or light and mild, Mexican beer is meant to be drunk cold.

Most beer in Mexico is sold in 325ml bottles called “medias,” with some popular brands selling their products in aluminum cans. In some cases, Mexico sells bottled beer in returnable bottles, the deposit can be almost the price of the beer itself.

Another important part of Mexican beer culture is the “caguama.” This slang term refers to beer bottled in large bottles of 925 or 940ml. This type of bottle was first introduced in Mexico in 1960 along with the six-pack and is only available on certain brands of beer. The six-pack in Mexico is referred to as a “six.” Very little beer in Mexico is served on tap.

Although the lime-wedge is not common in other parts of Mexico besides the sunny beach towns, beer in Mexico does often come in cocktail. This beer cocktail is called a michelada. It consists of a light beer with a generous quantity of lime juice, salt and can include chili powder, Worcestershire sauce, soy sauce or tomato juice. Another, less common version of the drink adds Clamato (clam/tomato juice). The name “michelada” comes from the phrase “mi chela helada” (my beer, ice cold).

Beer in the Yucatan

The Leon and Montejo brands were originally brewed in Merida, Yucatan. Leon is a Munich-style dark beer, which was initially brewed at the beginning of the 20th century in the southeast of the country. Montejo was first introduced in 1960 to celebrate the 60th anniversary of the Yucateca brewery. This local brewery was bought by Modelo in 1979 and its packaging changed in the 90s.

Pamela´s Top 5 Beer Picks

1. Pacifico
It was born in Mazatlan, in the northeastern coast of Mexico in 1900. This light and highly refreshing pilsner is one of the top Mexican exported beers today.
2. Victoria
One of the most traditional and old beers in Mexico. Under the tagline: “The beer   of Mexico,” it was first brewed in 1865. This pilsner-Vienna beer has an amber color and a unique taste that makes it favorite among locals and tourists.
3. Corona
Corona beer is the Mexican celebrity. It’s sold in 159 countries in the 5 continents and it’s one of the top selling beers in the world. With a mild flavor and a very light color, this pilsner is one of those you have to try.
4. Noche Buena
It took its name from the Mexican traditional Christmas flower, Nochebuena (known as the Poinsettia in US & Canada). Exquisite bock beer (strong body, malty taste with some caramel and chocolate in it) that you can only find it from mid-October to January.
5. Montejo
Pilsner type beer, light but with an exquisite taste. If you visit Yucatan, is definitely one of the beers you want to try.

Which one is YOUR favorite Mexican beer? We want to know! Please leave your Mexican beer picks in the comments below.

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About the Author

Pamela Acosta is a travel photographer, beer drinker and writer for Yucatan Holidays. She is seeking to travel throughout the Yucatan Peninsula, Riviera Maya & Cancun in an attempt to capture beauty and wonder in words & pixels. Follow Pamela on Twitter.

Tequila: What You Didn’t Learn in College

The jimador –harvester- cuts the blue agave plant to begin with the process.

Tequila, everyone knows about it and almost everyone has tasted it. What most are not aware of are the various types of tequila and the importance of reading its label. Laugh all you want but Mexico’s tequila is equal to France’s champagne in refinement class and designated regions. With the thought of tequila, you are probably reminiscing of past university days of cheap tequila shots while your stomach is churning. Well, before I began my research, this is exactly what I did. But, to my surprise and with each shot of tequila I took, my eyes were opened more and more to the world of Tequila. I discovered things I never knew and these new-found facts ignited my desire to dive deeper into the bottle, metaphorically, of course.

Every year millions of tourist flock to Mexico and the majority of them return to their hometowns with souvenirs. Tequila is one of the most purchased items. But, do tourists really know exactly what type of tequila they are buying? Despite my in-depth investigation, this may be the only question I can not answer. So, to all prospective tourists on the way to Mexico, have no fear. I have done the research. Consider me your tequila guide.

Blanco, Joven, Reposado, Añejo and Extra-Añejo are not brands of tequila. Instead they are types. Each type is distinct and differs in flavors that are granted by variations in the aging process. Without going into detail of the procedure, let’s just break down the 5 different types of tequila by flavor.

1. Blanco is considered the most popular among tequila connoisseurs. Upon tasting, the flavor of the agave and its sugars stand out.

2. Joven, almost identical to blanco, contains burnt sugar to give it a smoother taste and mask the flavor of the agave for those who do not enjoy it.

3. Reposado, woody in color and smoother than blanco or joven, is aged roughly for 2 months. Due to its enjoyable flavor and economical price, reposado is the most popular tequila type.

4. Añejo, aged for a year or sometimes longer, is considered to be of good quality and comes highly recommended for first time drinkers. With one sip of Añejo tequila, you realize where you went all wrong in your college days.

5. Extra-Añejo, is aged anywhere between 3 to 5 years and, depending on the brand, its flavor consists of dry wood, vanilla, cinnamon and sometimes rose petals. Because of the lengthy amount of time and the tender loving care needed to produce Extra-Añejo tequila, this is the most expensive and refined tequila types.

Now that you know a Blanco tequila from and Añejo and a Añejo from a Joven, it is time to learn how to read a label. If you think tequila is tequila regardless of the label, au contraire my friend. Tequila is not tequila unless it is marked with two acronyms, one numbers and one very important description. Sound complicated? Well, its not. The four things you must find on a label are:

1. The label must be marked with NOM, Norma Oficial Mexicana, or in English, Official Mexican Standard. NOM is an agency employed by the Mexican government and it purpose is to ensure that the proper variety and origin of agave is used in the process.

2. CRT is the Tequila Regulatory Council and if the letters CRT are not on the label it is tequila that has not been manufactured under the proper administration. Think of it as quality control.

3. The NOM number. The Official Mexican Standard assigns every tequila producer with a number. Legally, this number must be presented on every bottle produced.

4. 100% Agave. If it is not 100% agave, it is just a mix made to mimic the real deal.

Other than the types of tequilas and how to read a tequila bottle label, tequila is a multifaceted and multi-fascinating topic. Rich in history, unique to the one and only Mexico, tequila related topics can range from origin to process to tequila food and drink recipes. Nevertheless, with basic knowledge of varying tequila types, flavors and labels, I have faith that you can now go forth and purchase good tequila to take home. Let’s raise our glasses to that! Cheers.

Kristin’s Favorite Tequilas:

• 1. Herradura Reposado is aged for 11 months and  the agave heart used to make this premium tequila is cooked with dry wood, vanilla and cinnamon. Hence, its highly pleasant flavor.

 

 

• 2. Don Julio Reposado is a resposado tequila that has been stored in charred oak barrels.This particular tequila contains nodes of vanilla and chocolate and blends well with any and all citrus juices.

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• 3. Clase Azul Plata is a blanco tequila from the Clase Azul tequila family, a family well known for preserving its quality and tradition. This particular blanco tequila is full  original agave flavor and all of its sugars, a must try for any experienced tequila taster.

 

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Kristin McCollum is a travel writer that has spent the past year traveling and working throughout Europe and Mexico. Now settled on the Yucatan Peninsula, she finds inspiration in every person she meets and in the natural beauty which surrounds her. Follow Kristin on Twitter.