“All of us have in our veins the exact same percentage of salt in our blood that exists in the ocean, and, therefore, we have salt in our blood, in our sweat, in our tears. We are tied to the ocean. And when we go back to the sea—whether it is to sail or to watch it, we are going back from whence we came.” – JFK
Eight PANAMA POSSE boats in Acapulco for New Years !!
MY Delta Swizzler MY Alamos MY Tennie Ann MY Pairadice SY Yahtzee SY Sur SY Exhibitionism SY Sonho
Congrats to all for a safe passage down with no major issue’s!!!!!
Happy New Years to all!
A little further up the coast
Chris from Seaglub doing the difficult task of taste testing
Raicilla: What to Know About the Traditional Mexican Spirit near Tenecatita Anchorage MX
Sunset Alert from Ho’Okipa after the Tehuantepec Crossing
Navigator’s cat at the nav station monitoring the situation
Further South in Nicaragua
Further South – San Juan del Sur Nicaragua Painkiller at anchor in SJDS
Video captured and edited by Fix
Captain Dietmar focusing on the about the Caribbean route …
PANAMA POSSE “PODS”
PANAMA POSSE pods based on your cruising plans 💰 🍹🌿 ☠️ 🥥☸️ 🦜🌊 🏝️
Based on seasonal gathering spots here are the “sub pods” with line calls after the
main calls starting Mondays in November to save everyone’s time (great suggestion Eric Sprezzatura)
by the end of May 2021 we will announce the winners in these highly competitive fields
BIGGEST FISH CAUGHT
HIGHEST WIND RECORDED
BIGGEST MISHAP aka THE CAPTAIN RON AWARD
MOST UNWELCOME VISITOR ONBOARD
SPEEDY GONZALEZ AWARD
PANAMA POSSE YODA OF THE YEAR
PICTURE OF THE YEAR
GOOD SAMARITAN OF THE YEAR
SHORE TRIP EXCURSION TO OAXACA
Jardín Etnobotánico de Oaxaca at the Temple of Santo Domingo
Oaxaca City in the Centro District in the Central Valleys region of the state. Heritage and cultural tourism makes up an important part of the city’s economy, and it has numerous colonial-era structures as well as significant archeological sites and elements of the continuing native Zapotec and Mixtec cultures. It is the site of the month-long cultural festival called the “Guelaguetza”, which features Oaxacan dance from the seven regions, music, and a beauty pageant for indigenous women.
The city is also known as “la Verde Antequera” and the variety of structures built from a native green stone. The name Oaxaca is derived from the Nahuatl name for the place, Huaxyacac, which was Hispanicized to Guajaca, later spelled Oaxaca. In 1872, “de Juárez” was added in honor of Benito Juárez, a native of this state who became president, serving from 1852 to 1872.
The Plaza de la Constitución, or Zócalo, was planned out in 1529 by Juan Peláez de Berrio. During the entire colonial period this plaza was never paved, nor had sidewalks, only a marble fountain that was placed here in 1739. This was removed in 1857 to put in the bandstand and trees were planted. In 1881, the vegetation here was rearranged and in 1885, a statue of Benito Juárez was added. It was remodeled again in 1901 and a new Art Nouveau bandstand installed. Fountains of green stone with capricious figures were installed in 1967. The bandstand in the center hosts the State Musical Band, La Marimba and other groups
Museo De Arte Contemporaneo De Oaxaca
is housed in the so-called Casa de Cortés. It is one of the oldest buildings in the city and one of the most representative of non-religious buildings. Although it has been modified somewhat over the years, it still conserves its basic layout with rooms surrounding three courtyards. The architectural style is basically Andalucian modified by Oaxaca traditions. The main portal is Spanish Baroque and has three levels. In the first, there are two “tritóstila” columns that support the balcony which has wrought iron railings. At the top of the window is seal of the Jesuits. The third level contains a central niche with a sculpture of an archangel as well as the coats of arms of the Laso de la Vega and the Pinelo families.
The architectural style is basically Andalucian modified by Oaxaca traditions. The main portal is Spanish Baroque and has three levels. In the first, there are two “tritóstila” columns that support the balcony which has wrought iron railings. At the top of the window is seal of the Jesuits. The third level contains a central niche with a sculpture of an archangel as well as the coats of arms of the Laso de la Vega and the Pinelo families.
Mercado Benito Juárez is located one block south of the Zócalo on Flores Magón and Las Casas but it takes up the entire city block
OAXACA City Map
Narrow streets are paved with stones extracted from the nearby mountains
One of the local culinary hot spots RESTAURANT “LAS QUINCE LETRAS”
Serene setting in the inner courtyard
SEVEN STYLES OF MOLE
1.) NEGRO
The “typical” savory-sweet mole mentioned above, and the one most frequently found.
onion, garlic, whole spices like cinnamon, cloves, black pepper and cumin, dried chiles, pumpkin and sesame seeds, herbs like hoja santo (which contributes to the dark color) and cilantro, bread for thickening and sometimes dried fruit for extra sweetness.
2. ROJO
Red mole, also known as mole poblano, using many of the same spices and base ingredients and also contains chocolate, but less. Instead, this sweeter, spicier and versatile version is amped up with several kinds of dried red chile like pasilla, guajillo and ancho as well as pulverized raisins and almonds or peanuts. When the sauce is done, browned chicken, pork or beef is typically added and stewed until tender .
3. COLORADITO
This brew translates to “a shade of red,” or “on the nifty side,” depending on what you’re doing in the kitchen. Somewhere between rojo and negro in color, this brown mole shares the base ingredients of whole spices, onions, garlic, seeds and chocolate and features secret ingredients for thickening and sweetening: mashed ripe plantain.
4. AMARILLO
Picture all the goodness of the first three moles without the sweet and chocolate stuff and you have a delicious basic sauce to pour over or use as a cooking base It’s not unlike a simple Indian curry sauce, the sky’s the limit.
5. VERDE
White on the outside, green on the inside — that’s a pumpkin seed. Extra pepitas or pipian, along with fresh tomatillos, jalapenos and cilantro are the key ingredients in bright green mole verde. It can be diluted with chicken stock when it’s finished and poured over cooked chicken to make a soupy sauce mopped up with tortillas or bread.
6. CHICHILO
This one’s a little more intense. Round up all the beef bones y as you’re going to need them. This dark, spicy sauce starts with rich, homemade beef stock. The stock rehydrates dried chiles de arbol, anchos and guajillos which you then blend with the usual slow-cooked garlic and onions. Mole chichilo is thickened with either masa harina, lime-cured corn flour, or crushed fresh tortillas. No chocolate here but excellent for braises.
7. MANCHAMANTEL
This mole is between the bright red chorizo grease, tomatoes and ancho chiles, you do not want to get this stuff on anything white. Featuring fresh pineapple in addition to plantain, manchamantel is a sweet, spicy, fruity sauce . Hence the name – translated into “tablecloth-staining”
Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca. Oaxaca also has cheese, mezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and the above seven notable varieties of mole sauce.
It’s a 6 1/2 hour drive vi route 175 to get to Oaxaca from Marina Chahue – on the way back take route 190 via Mitla and the Mezcal epicenter of Oaxaca.
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