TURNING WASTE INTO OPPORTUNITY AT FINCA HAMBURGO CHIAPAS, MEXICO
TURNING WASTE INTO OPPORTUNITY
FINCA HAMBURGO, CHIAPAS, MEXICO
Re-Creativa Sustentable Finca Hamburgo
At Re-Creativa, we are more than just a recycling project—we are a community of six women from Finca Hamburgo, deeply committed to turning waste into opportunity. What started as a simple idea has grown into a powerful initiative where we transform plastic waste into beautiful, functional products. Not only are we making a positive impact on the environment, but we are also creating economic opportunities for ourselves and other women in rural communities, right here in the heart of Chiapas, Mexico.
Our Journey to Sustainability
Living in the lush mountains of Chiapas, surrounded by breathtaking natural beauty, we’ve seen firsthand the challenges posed by plastic waste. There is little infrastructure here for waste management, and much of the plastic ends up in rivers or lands in open dumps, damaging our environment. We knew something had to change.
That’s when we teamed up with In Mocean and Finca Hamburgo, our home. Finca Hamburgo is a historic coffee farm in the heart of Chiapas, and it became the perfect foundation for us to build something meaningful. Together, we began the journey to create a space where we could recycle plastic waste and turn it into useful, sell'able products—helping the planet and creating opportunities for our community.
Transforming Plastic into Creativity
It all started with a workshop. Nike, a passionate sailor and founder of In Mocean, reached out to us and offered to lead an introductory workshop at Finca Hamburgo. We invited women and children from the community to join, and together we learned how to make simple drafts from shredded plastic. Over two days, the idea of Re-Creativa started to take shape. We realized we could turn plastic waste into something more—something creative, useful, and impactful.
From that moment on, we knew we had to build something lasting: a community-led recycling workspace where we could create, learn, and contribute to a cleaner, greener future.
Setting Up Our Workspace
With support from In Mocean, the REESE Gruppe, and generous donors, we received the equipment we needed—machines like a shredder and an extruder. Just two weeks after our first workshop, Nike and Maria (co-founder of In Mocean) returned to Finca Hamburgo, and we got to work. We learned how to operate the machines, sort plastics, and use our creativity to make products that would not only help the environment but also generate income.
Our first creations were colorful earrings made from shredded plastic. We quickly began to experiment, crafting bowls and beams using the extruder. But it wasn’t just about making things—it was about learning how to run our new workspace as a small business. We discussed how to generate income, market our products, and sustain this new venture for the long term.
Early Successes and Growing Together
As we took ownership of Re-Creativa, we named our workspace and even designed our logo. We set up an Instagram account to showcase our creations, and soon, the sales started rolling in. The money we earned helped support our families and fueled our passion for the project. With each new product, we saw our skills grow, and we began working on a new goal: our first prototype for a chair made from recycled beams.
What makes Re-Creativa so special is the sense of community we’ve built together. We are no longer just recycling plastic—we are creating something bigger than ourselves. The bond we share as we work, learn, and grow together is the heart of this project. We’ve even begun hosting workshops in schools and cultural centers in Tapachula, sharing our journey and encouraging others to join the movement.
A Beacon of Sustainable Change
For us, Re-Creativa is more than just a workspace—it’s a beacon of hope. It shows that even small, simple actions can lead to big changes. By turning waste into valuable products, we’re not only helping the environment, but we’re also creating opportunities, building a sense of community, and inspiring others to act.
As we continue to grow, we are more determined than ever to transform waste into creativity, opportunity, and empowerment. We know that this is just the beginning, and we’re excited to see where this journey takes us.
Join Us for a Recycling Workshop and Visit Finca Hamburgo
We’d love for you to come and visit us at Finca Hamburgo. Experience the beauty of our home and see firsthand the work we’re doing at Re-Creativa. Join us for a hands-on recycling workshop, where you’ll learn how we turn plastic waste into creative, functional products. It’s a chance to connect with our community, see the impact of our work, and be part of the positive change we’re building together.
Different Ways of Eating Raw Fish Across the Oceans
Different Ways of Eating Raw Fish
Across the Oceans
People living coastally or on islands are deeply connected to the ocean for their sustenance. Eating raw fish is common across many cultures around the globe, each with its own unique traditions and methods for preparing and enjoying this delicacy. Here are several different ways raw fish is eaten as a main dish across the Oceans that the Ocean Posse cruises:
1. Ceviche (Latin America)
Ceviche has it’s roots in the northwestern region of South America that are now
known as Ecuador and Peru. Overtime the dish has spread throughout Central America with each country, each region, each family adding their own touch of individuality. Ceviche is the result of fish (often Mahi mahi, snapper, or corvina) and/or other seafood (for example shrimp, conch, or Octopus) being submerged in salt and lime juice. The chemical process that occurs is similar to fish getting ‘cooked’ in which the flesh turns opaque and gets firm…although the fish is not truly cooked.
The additional ingredients, the presentation, the size, and the accompaniments vary greatly depending on where you are. For instance, along the Gold Coast in Mexico ceviche is commonly a mix of fish or mixed seafood with tomatoes, onions, jalapenos, and cilantro served on a large platter with a basket overflowing with various large corn disks called tostados. Further south, in Panama, ceviche is commonly served in small individual servings with diced onions and lots of juice and a small singular packet of crackers. Further south still to Peru, the birthplace of ceviche, raw fish is marinated in lime juice, as well as thinly sliced onion. The dish is served with sweet potato slices, small portions of toasted corn, and plantain chips. They are all DELICIOUS ….just different….and sampling ceviche along the route is highly recommended.
2. Poisson Cru (Polynesian and South Pacific Islands)
The name poisson cru literally translates to "raw fish" in French. For many centuries native Polynesians and people of the South Pacific Islands were harvesting reef fish and pelagic fish and coconuts as a mainstay of their diet. The preparation was once as simple as pouring fresh squeezed coconut milk over raw fish and has evolved to include lime juice after the Europeans introduced citron (limes). Poisson Cru has a distinctive flavor and texture that is generally more mild that ceviche. While it is sometimes compared to ceviche due to the use of raw fish and citrus juice, poisson cru has its own unique preparation and cultural significance. Poisson Cru is often served with or over rice or taro with cucumbers and/or tomatoes. Seasonal and regional twists include adding fruits like mango or papaya or other vegetables like carrots or avocados. Salt and Pepper may be added for flavor.
Poisson Cru is made at home, during celebrations, and often served at communal gatherings or feasts. It is considered a symbol of hospitality and represents a longstanding connection to the sea. The preparation and sharing of poisson cru are deeply embedded in the social fabric of Polynesian life.
Overall, poisson cru is more mild and creamy while ceviche is more tangy and snappy. Both are fresh, crunchy, and scrumptious.
3. Poke (Hawaiian Islands)
The word 'poke' (like 'okay') was a Hawaiian word that meant 'to cut crosswise into pieces'. The dish that has taken on the name Poke is one that stems from one of the staple foods of the early Polynesian people of Hawaii. The early Polynesian people of the Hawaiian Islands lived off the sea. It is said they often cut crosswise and salted raw reef fish cutoffs and seasoned this with seaweed and roasted kokui nuts. Over time, after the arrival of people from the continents to the east and the west, this staple food began to evolve and take on tastes and flavors from both sides of the ocean. For example in the late 19th century many Japanese workers immigrated to Hawaii as sugar and pineapple plantation laborers. Instead of using salt and seaweed to season their raw fish they used shoyu (soy sauce) and sesame oil. They would eat this fish with white rice. In this way, some say that the Japanese immigrants also introduced the rice base to the modern day Poke. Westerners are said to have introduces spices, onions, and chili peppers. Poke of today is a serious fusion of flavor traditions that appeals to the culinary tastes across many cultures. While the dish has evolved greatly and spread far from Hawaii, Poke is still known as an adaptable delicious Hawaiian dish. Poke can be savory and sweet, spicy or mild. The fish is still marinated in a salty medium with seaweed is often served in bowl over rice with an added assortment of fresh, thinly cut colorful vegetables, fruit, and roasted nuts.
4. Pickled Herring (Northern Europe)
Pickling as a preservation method for fish has been around for over two millennia, and herring, being one of the most abundant fish in European waters, was an ideal candidate for pickling. The process of pickling, which involves immersing fish in a brine or vinegar solution, allowed people to preserve the catch for long periods, particularly in the colder months when fresh fish was scarce.
The earliest records of pickled fish date back to the time of the ancient Greeks and Romans. The Greeks were known to use vinegar and salt to preserve fish, and Roman texts suggest that pickled herring was a common foodstuff. The Romans also had a type of fermented fish sauce called garum, which was made from fish, including herring. During the medieval period, pickled herring became essential for the European diet, especially in coastal regions and inland areas with limited access to fresh fish. The Hanseatic League, a medieval trade network of merchants in Northern Europe, played a key role in the spread of pickled herring trade, especially from the Netherlands, where herring fishing was a major industry.
Herring fishing and pickling became especially prominent in the Netherlands in the 15th and 16 century during the Dutch Golden Age. Herring from the North Sea was abundant, and the Dutch perfected the art of preserving it by salting and pickling to export it to cities across Europe. In the 1400s, Dutch fishermen discovered a method to "cure" herring by packing it in barrels with salt and vinegar, effectively preserving it for long voyages or storage. The Dutch developed the technique of "zout-haring" (salt herring), which involved using the fish's own brine and salt to preserve it. The "New" Herring: The practice of pickling herring became so widespread that the beginning of each fishing season was marked by the arrival of the new herring, which was considered a delicacy. This was especially true in places like Amsterdam, where herring was not only a common food for the lower classes but also a symbol of prosperity and trade.
Over time, pickled herring became deeply ingrained in the culinary traditions of many Northern European cultures. It was particularly important in the Nordic countries, the Baltic states, and Germany. In countries like Sweden, Denmark, and Norway, pickled herring (known as sill in Swedish) is a beloved part of the traditional holiday table. It is often served during holidays such as Midsummer, Christmas, and New Year’s Eve. Swedish pickled herring, or inlagd sill, is often flavored with ingredients like mustard, onions, and dill. In Germany, herring is often served with onions, apples, and mustard, and in the Netherlands, it is commonly served raw or marinated and eaten with rye bread or on a bun. Dutch herring, also known as "Hollandse Nieuwe," is particularly famous. It is a type of herring that is eaten shortly after being caught, before it has been heavily salted or pickled. It is usually served raw and dipped in onions or eaten straight from the fishmonger's stall.
By the 19th century, with the development of refrigeration and other preservation techniques, the necessity of pickling fish for preservation decreased. However, pickled herring continued to be popular as a flavorful and nostalgic food. European immigrants, particularly from Scandinavia, Germany, and the Netherlands, brought the tradition of eating pickled herring to America, especially to cities with large immigrant populations like New York. In the U.S., pickled herring became a common dish in Jewish delicatessens and is a part of Eastern European Jewish cuisine (particularly among Ashkenazi Jews), where it is often served as an appetizer with rye bread. In the 20th century, the canning of pickled herring became widespread, making it more accessible around the world. Canned herring became popular not just as a snack but as a component of many ready-to-eat meals.
Today, pickled herring continues to be enjoyed in many parts of the world, from Scandinavia to Germany, and it remains an important part of traditional meals. Modern variations of pickled herring can be found in many supermarkets and gourmet shops, where it may come in different flavors, including spicy, sweet, or mustard-infused varieties.
Pickled herring has evolved from an essential preservation method to a beloved culinary tradition in many Northern European and Scandinavian cultures. Its history reflects the ingenuity of people in maritime regions, who turned abundant fish into a flavorful and lasting foodstuff. Whether served raw, marinated, or in sauces, pickled herring remains a testament to centuries of culinary tradition, offering a glimpse into the cultural importance of preserving food for long-term enjoyment.
Eating raw fish is a global practice, with each culture putting its unique spin on how the fish is prepared, seasoned, and served. Whether marinated in citrus, salted and dried, or simply sliced fresh, raw fish continues to be an essential and cherished part of culinary traditions worldwide.
MANTA RAYS MAJESTIC & MYSTERIOUS
MANTA RAYS : Majestic and Mysterious
Manta Rays are among the most majestic gentle giants in tropical and sub tropical oceans of the world. Seeing them swim under water is a magical sight to behold; with their mouths wide open, manta rays silently move through the water in a slow, effortless, gliding motion, feeding on the smallest of living creatures, plankton, that drift in the ocean currents. Like many species of sharks, mantas are in constant motion to keep water flowing over their gills to breathe. Additionally, mantas are cartilaginous fish meaning their skeleton is made of cartilage like our ears and noses.
There are two species of Manta Rays: the Reef Manta (Mobula alfredi) and the Oceanic Manta (Mobula birostris). No matter the species of manta, With their wings outstretched they dwarf all but large sharks or whales. The reef mantas wings span up to 5 meters while the oceanic mantas wings span up to 7 meters and can weigh up to 2 tons. Manta Rays have the largest brain to body ratio of all living fish and are known to display high levels of intelligence, have long-term memory, and are able to map their environment using sights and smells. The markings on their underside are their unique 'fingerprint'. Much like the marking on the underside of a humpbacks tail, the star-like pattern of whale sharks, and the whisker spots of lions, there are no two exactly alike and these creatures can be identified by their markings that make them unique.
As seen in this photo above there is a mutualism, or mutually beneficial relationship, between mantas and various small hitchhiker fish like remoras. The Remora clings onto the Manta Ray for protection, transportation and scraps from the Manta Rays meals. The Remora benefits the Manta Ray by cleaning it’s skin of bacteria and parasites keeping Mantas healthy. Manta Rays can also be found at 'Cleaning Stations' (or healthy coral patches) sometimes circling close by for up to an hour before moving in for a cleaning and then staying on for hours getting cleaned. In this case the mantas have a symbiotic relationship with cleaner fish (like the cleaner wrasse fish and the scarlet cleaner shrimp). These small fish and crustaceans swim around the larger animals and inside their mouths to eat the parasites, bacteria, and dead skin cells from their bodies. One animal is getting fed while the other is getting cleaned. It's a win-win! Manta Rays will often return to cleaning stations they 'know'.
Manta rays live up to 50 years. The female manta becomes sexually mature a bit later than the male: round 8-10 years of age. Manta rays are ovoviviparous meaning that after fertilization the offspring grows inside an egg (like a bird...but WAIT...there's more)...which the female manta carries inside of her during the pregnancy and give birth to a live fully independent manta ray (live birth like a mammal?!). Mantas give birth to 1-2 manta every 2-5 years. Many details are still a mystery as no one has ever documented seeing a live birth in the wild.
Perhaps because of their size, their grace, their omnipresence in the oceans Manta Rays, and many other characteristics, manta rays have found their way into the art and mythology of many cultures around the world. In Polynesian mythology, for instance, the manta ray is believed to be the guardian of the ocean and a symbol of knowledge and wisdom. In ancient Greek mythology, they were believed to be messengers of the sea god, Poseidon. In ancient Hindu mythology, manta rays are believed to be the manifestation of Lord Vishnu, the creator of the universe. In Japan, manta rays are often associated with the god of the sea, believed to protect sailors and fishermen from danger and provide them good fortune. Interestingly, they are universally seen as protectors and not aggressors, creators not destroyers.
Sadly, as much as manta rays are widely admired to revered their existence is threatened in various ways. Being pelagic, they cross 'borders' constantly and live in a warming ocean that is thereby struggling with habitat loss and teaming with industrialized fishing techniques that do not take care to avoid them (mantas are often 'bycatch' and can die due to suffocation as a result of entanglement.). In some places mantas are specifically sought out for food and bait (for instance in the Sea of Cortez, Mexico) and in the western south Pacific mantas are harvested for their gill plates that are used in Asian Medicine. It is worth noting that in Indonesia, Peru, and the Philippines there now national laws in place to protect manta rays.
Still, in order to protect animals, we need to understand them. Efforts are being made to understand manta distribution, mating, and ecology better to help them. However, Scientific efforts to understand Mantas formally began rather recently around 2008.
According to Mantatrust.org :
Manta rays often undertake seasonal migrations, travelling tens, hundreds, and sometimes thousands of kilometers. This means that their habitat can encompass large areas, sometimes crossing national boundaries, where conservation management is often more challenging. Therefore, to effectively protect these animals, we must first understand what habitats they are using, when they are there, and what they are doing within it.
....It is often a sad fact of human nature that the more endangered a wild animal becomes, the greater our desire to possess or consume it. Diminishing stocks drive a lucrative trade (often illegal) to hunt down, trade in, and consume the dwindling populations of these endangered species.
Interestingly, again there is still so much mystery around mantas that citizen scientists are helping with these efforts. People can communicate directly with the scientists at Manta Trust to help supply information (pictures) to create a 'mantabase' about specific manta individuals to share where they are and begin to help map their health, habitats, and seasonal routes.
If you are a mariner, look out for this incredible species of fish. Maybe you can appreciate their majesty while unlocking some of their mystery.
LATEST RESOLUTION FOR MEXICAN FOREIGN BOAT TIPS FROM PRE-2005
LATEST RESOLUTION FOR
MEXICAN FOREIGN BOAT TIPS FROM PRE-2005
The Ocean Posse is pleased to share information directly from a recent success story. As reported in our October 20, 2024 newsletter there is hope yet for foreign flagged vessels that were issued TIP's (Temporary Import Permits) and are now attempting to enter Mexican waters. Last year all vessels with open TIPs from before 2005 were flat out turned back and refused entry because the office that had issued the TIPs had been dissolved and therefore any TIPS issued by this office that had not been properly closed were not able to be resolved. This year Sally & Michael Aldridge on SV SWEETHEEART took this matter into their own hands with conviction and seem to have found a solution. Sally shares below what worked for them so that others may have similar success.
Oct 17 2024 by Sally and Michael Aldridge on S/V Sweetheart
Canceling pre 2005 Aduana TIPs in Ensenada
We had two pre 2005 TIPs to cancel, one in 2001, and the other in 2004
On Oct 16, we walked across the border at PedEast at San Ysidro in the morning and caught the ABC bus down to Ensenada from Tijuana because we didn’t want to mess with driving a vehicle across the border and dealing with a motor vehicle TIP and insurance (too many TIPs already !) Walking over the border turned out to be super easy, with no lines and the bus is nearby and is comfortable and inexpensive.
When in Ensenada (we got there at around 10:30am) we started with the
Banjercito Ensenada
On Ave Teniente Jose Azueta
(Building marked with a thin red line on attached image)
We spoke to Elia Beatriz Urquidi Cobos, who is a manager there
She speaks great English
We showed her relevant boat documentation as per the attached form from the Mexican consulate in Sacramento.
Elia made 3 copies of each, and also verified and checked the report in her system.
Elia explained we needed to go to the Aduana office down the street to start the process.
At this point Elia stepped outside to direct us and she and the manager of the Aduana, Jorge Badille spoke in person on the street. Not sure if they just “ran into each other” or whether this was planned, but it turned out to be a very fruitful conversation. Jorge reviewed our documents right there, and confirmed that everything was in order, and told Elia what else we needed to do
Which was the following:
Write a letter to the Aduana asking for the TIPs to be cancelled
Including the tip number, previous owner names etc.
State that we are the new owners
Print it
Sign it
Make 3 copies
We went to the tourist information office around the corner to do this and they were very helpful and made print outs and copies for us for free.
Then we went to the Aduana de Ensenada with all the paperwork. The office is marked with thick red line on the image and address is here. Blvd, P.º Olas Altas 110, Recinto Portuario, 22800 Ensenada, B.C., Mexico
This office is behind a heavy layer of security and they told us that only one person can go through, so Michael, my husband, did this for us as he is the appointed “manager” of our LLC. He spoke to the woman at the desk and she asked for the letter to be in Spanish, so she translated it for Michael and he wrote it out by hand and she stamped it. She told him it would take one week to get the TIP cancellations done.
We then showed the stamped letter to Elia back at the Banjercito, but she said she actually needs a printed and stamped image of a “cancellation screen” from Aduana to get the process going on the Banjercito side. She said once she has that, she can send it to the Mexico City Banjercito and it could be canceled out of the system intraday, depending on time differences.
So we went back to Jorge at the Aduana to ask for that and he committed to doing just that the next day. Jorge promised to email it to Elia it at 10am the next morning, so we stayed overnight just to make sure that happened.
We stayed at the Hotel Coral, as it was a good chance to speak with Fito Espinoza, the dock master, who is very experienced with TIPs and immigration. He suggested we stay on it till it is done. He was very interested to hear about the results of our efforts as it will allow him to help many other boats.
Michael went back to the Aduana office the next day at 10am on 10/17 and he stayed there until he had the right docs in hand.
At this point we have now cancelled the two old TIPs !
We then took those pages to Elia who scanned them and sent them to her superiors. The old tips were cleared out of the Banjercito system within a few hours and we were able to successfully apply for a new TIP that day. Again we sat in the office until this was all done (about 30 mins) and we now have the TIP in hand.
Summary: The Sacramento consulate was correct: It is now possible to cancel pre 2005 TIPs with the Aduana in Ensenada, and the Banjercito in Ensenada can get it cleared from their system with the right documentation from Aduana (see attached process from the Mexican consulate in Sacramento). Fito confirmed this is exactly how the process worked in the past, but he did not know it was working again at this time, and neither did BC Connections.
Jorge (Aduana Ensenada manager) and Elia (Banjercito Ensenada manager) are competent people who seem to have a good working relationship and they are collaborating together to make it happen. It helps that these offices are down the street from each other. Not sure if it’s dumb luck and they have started canceling old TIPs again at just the right time for us, or we are geniuses. Either way, we will take it !
There are no charges for the process of TIP cancellation and it can be done by the boat owner through the official channels without an agent in one or two days. Be prepared for multiple visits to each office.
Hopefully this bodes well for other boats in this situation.
Feel free to send any questions to sally.aldridge@mac.com
THANK YOU SV SWEETHEART FOR SHARING YOUR SUCCESS!
INFINITY YACHTS BOAT FOR SALE IN MEXICO
INFINITY YACHTS BOAT FOR SALE IN MEXICO
1986 Custom Pinta Exception 52 Trimaran for sale - YachtWorld
Infinity Yachts is also highlighting: 1990 Sceptre 43 | 43ft
AND: 1996 Beneteau First 42s7 | 42ft
VESSELS ARE GETTING A JUMPSTART ON CRUISING SEASON ON THE PACIFIC COAST
VESSELS ARE GETTING A JUMPSTART
ON CRUISING SEASON IN MEXICO, COSTA RICA, & PANAMA
SY PERCEPTION 🇺🇸 Jim & Melinda & Grace - Lagoon 42'
SV ZORBA 
Tomer & Limor – Tayana 48’
FAIR WINDS
ONE YEAR AFTER HURRICANE OTIS STRUCK ACAPULCO
ONE YEAR AFTER HURRICANE OTIS STRUCK ACAPULCO
Hurricane Otis was the result of a tropical storm that rapidly intensified off the coast of Acapulco in October 2023. No one expected it and everyone was caught off-guard. In the dark of night three 20 foot waves came through the bay and destroyed everything. In one fell swoop the entire Acapulco Yacht Club was thrown on land. Four marinas were obliterated. Boats got swamped and sunk rapidly. 650 boats were destroyed or sunk. Some people escaped with their lives, others did not.
A longtime friend of the Posse, Vincente, who lived in the bay and managed several mooring buoys experienced a horrific tragedy. He and his wife, son, and grandson were sleeping aboard their boat the night Otis hit. His boat was among those quickly destroyed and sunk. He was the only one aboard who survived. The city was an absolute mess immediately following the Hurricane. Power, water, and cell towers were out and it took weeks to discover that Vincente had survived. Many Posse members pooled donations to help him and he was very grateful. The memorial for his loved ones is this weekend;
In the aftermath of Otis's devastation, the Mexican government sent in assistance to help lift the boats out of the bay and get the city out from under the rubble. It has been a long road and true to many Mexican coastal towns the spirit of recovery has gotten them far and, by the sounds of it, the people of Acapulco are still working to get their Port town back. We reached out to Vincente to see how he is doing and what he could share for Posse members cruising to Acapulco this season.
Vincente shares:
Buenas noches Capitán envío las respuestas a sus cuestionamientos que me fueron enviados:
A un año del huracan Otis le puedo decir que nos estamos recuperando lentamente en todos los aspectos y confiamos en que muy pronto tendremos el Acapulco de antes del Huracán Otis.
El turismo no a dejado de visitarnos tanto nacional como internacional poco pero siempre tenemos turismo en el Puerto.
La costa actualmente está bien dentro de lo que cabe.
La bahía en este momento puede recibir a todos los visitantes que vienen navegando y tenemos ya listas las bollas de amarre para darles un excelente servicio cuando sean requeridos.
Informo a usted que no fueron recuperados ninguno de los barcos porque el gobierno los retiró como chatarra.
Los amarres en la bahía se siguen gestionando a la hora que sean requeridos.
Informo a usted también que seguimos desembarcando en el mismo lugar de siempre.
Reafirmó a usted que quedó a sus órdenes para cualquier servicio o acciones en las cuales podamos apoyarlos anexo mi tarjeta y quedó a sus órdenes saludos
(TRANSLATION)
Good evening Captain, I am sending the answers to your questions that were sent to me:
A year after Hurricane Otis I can tell you that we are slowly recovering in all aspects and we trust that very soon we will have the Acapulco that we had before Hurricane Otis.
Tourism has not stopped visiting us, both nationally and internationally, but we always have tourism in the Port.
The coast is currently doing well within what is possible.
The bay can currently receive all the visitors who come sailing and we already have the mooring bollards ready to give them an excellent service when they are required.
I inform you that none of the boats were recovered because the government removed them as scrap.
The moorings in the bay are still being managed at the time they are required.
I also inform you that we continue to land in the same place as always.
I reaffirm to you that I remain at your service for any service or actions in which we can support you. I enclose my card and I remain at your service. Regards.
The financial toll of the storm is estimated to be between $12 billion and $16 billion, making it one of the most costly tropical cyclones in Mexico's history. The storm devastated the region, destroying over 51,000 homes, damaging more than 250,000 others, and displacing over 34,000 households. Additionally, around 80% of Acapulco’s hotels were affected, severely disrupting the local tourism industry, which is crucial to the region’s economy. Hurricane Otis caused significant damage to vessels, especially in Acapulco. The storm destroyed 480+ public tourist boats, and at least 33 vessels sank in Acapulco Bay. Additionally, some boats were rescued near Playa Manzanillo, and others were found in the bay of Puerto Marqués.
MEXICO ENTRY AND EXIT REQUIREMENTS
MEXICO ENTRY AND EXIT REQUIREMENTS
FOR FOREIGN FLAGGED VESSELS
- Paperwork and fees for the people (and animals) onboard the vessel.
- This involves getting tourist visas through Immigration and going through customs. Visitors need to provide their passport, crew list, and vessel documentation.
- Paperwork and fees for the Vessel to obtain a TIP.
- TIP’s are temporary Import Permits that boat owners apply for and pay for upon entry into Mexico. Captains present vessel and ownership documentation for permit. The TIP is on the vessel and the ownership of the vessel is unimportant. The fee is less than $100 and yet the paperwork associated with it is the vessel’s Golden ticket into Mexico. TIP’s for foreign flagged vessels are valid for ten years in Mexican waters. Foreign vessels are meant to cancel their TIP upon exiting Mexican waters.
When a vessel leaves Mexico without cancelling their TIP and this same vessel tries to enter Mexico complications arise. In recent years, one of the biggest challenges cruisers entering Mexico have faced is discovering that their vessel has an uncanceled TIP. If a vessel is found in Mexico without their ‘Golden Ticket’. The vessel can be impounded immediately. Only fees, paperwork and stress build in this scenario.
MUST SEE: LA RUTA DEL CAFE in CHIAPAS MEXICO
MUST SEE: LA RUTA DEL CAFE 🇲🇽 CHIAPAS MEXICO
One cold January morning in the late 1800's, Arthur Erich Edelmann, his wife Doris, and seven other colleagues set sail from Hamburg, Germany, all from Perleberg, a small town an hour and a half from Berlin. Erich had a coffee machinery factory in his hometown, owned by his family, which was facing financial problems when they received and invitation from the Mexican government to bring their machinery and their expertise to the fertile region of Chiapas, Mexico. It would be amazing to know what they felt when they read that letter of invitation? That is a story that we do not know and perhaps we never will. What would you have thought to go from the deeply familiar to a place that seemed like a different world. Would you take a risk, abandon your business, your city, your people, your country, your language to start from scratch in a place so far away, so different in culture, language, nature and climate?
Erich traveled for three weeks across the Atlantic until he arrived at the Port of Veracruz, where he took a horse-driven cart with his people to go to Soconusco, Chiapas to the wild and untouched lands that he and his family would soon call home.
Before arriving in Mexico, we suppose that Erich had to have read all the information available about Chiapas, about Mexico and its culture, its people, language, nature, its history. However, there was nothing that could have prepared him for the intensity of his new life.
Erich, Doris and their people arrived in Huixtla, a small village with some houses built in adobe and palm trees, inhabited by friendly indigenous families who gave them the mules and human capital necessary to reach their final destination. From there, it took them another 8 hours to be able to transport along the newly created dirt roads, which looked like tunnels through the dense jungle. On their way they could observe the Tacaná, a volcano whose eruptions transformed the land around it into a fertile paradise.
With the help of workers from San Cristóbal, San Juan Chamula and Guatemala, Erich and his team of architects and engineers began to harmonize the land, build the first houses for the workers, the mill, roads. Erich and Doris lived for 11 years in one of these simple houses, couldn’t afford a bigger house, not yet. The priority was to prepare the land, build all the necessary infrastructure to work, keep people working, provide money and work, houses and food. The priority was its people and the priority was coffee.
They put a lot of work into investing in this long-term project so far from home, a lot of determination and hope, a great risk and a gamble. All that work, all those years, until finally: the first harvest and the start of Finca Hamburgo.
This exemplary coffee Resort Located in the Sierra Madre of Chiapas with More than 130 years of history and culminates as a cultural and extremely worthwhile experience
Argovia is a partner and initiator of the Coffee route in Chiapas, with cabins, outdoor pool, Spa, Yoga area, Restaurant, Bar, Event areas and tours.
Chiapas is the southernmost state in Mexico, and it borders the states of Oaxaca to the west, Veracruz to the northwest, and Tabasco to the north, and borders Guatemala to the east and southeast. Chiapas has a significant coastline on the Pacific Ocean.
The lowland, tall perennial rainforest has been almost completely cleared to allow agriculture and ranching. Rainfall decreases moving towards the Pacific Ocean, but it is still abundant enough to allow the farming of bananas, coffee and many other tropical crops near Tapachula. On the several parallel sierras or mountain ranges running along the center of Chiapas, the climate can be quite moderate and foggy, allowing the development of cloud forests like those of Reserva de la Biosfera El Triunfo, home to a handful of horned guans, resplendent quetzals, and azure-rumped tanagers.
How to get Argovia?
To get to the Finca you have to take 8th Street north (reference: intersection with 17th Street west) located on the border of the city, which will take you north, right at the end will become Road to New Germany. 40 minutes of road without changing your way to find the 39km, you´ll find a signal that says “Argovia 5 minutes” turn your way to the right. You will continue by Finca Eduviges paved road better known as New Germany and only 5 minutes more you’ll be in Argovia. We guarantee that any vehicle from compact to mini sedans can access our Finca with no trouble.
Miguel and Tony lead fabulous, custom tours from Marina Chiapas.
