Uncategorized

Walking Across the World

If you have not ventured to the highway around Huatulco lately you may not have noticed the growing number of migrants on their walk towards a better life. Many months ago on the south side of Copalita an immigration kiosk was erected and manned by immigration and army personnel. They pulled over buses and vans and had a tented area where I occasionally saw people who had been pulled off the buses and vans, for not having the proper documentation, waiting. When I happened to be standing next to a man in an immigration uniform at the bank, I asked him what they did with the people and he told me they sent them back to their country or at least to the border of Mexico.

In the last couple of weeks the number of migrants has steadily grown and in the past couple of days I have seen at least a few hundred people walking on my fifteen-minute drive home. A path just before the immigration kiosk has been forged so that they can avoid it altogether. 

Yesterday I stopped and asked a group where they were from just before they got on the avoid-immigration kiosk path through the bushes. 

“Haiti” one man responded.

“où allez vous?” I asked

“Les Etats-Unis” he said.

This morning while driving back in to work, moving in the same direction as the walkers, I stopped for two women. They climbed right in my car with a small baby and a few meters later we picked up a young man. I asked if they were from Haiti and they said they were from Guinea. 

The immigration kiosk was just up ahead but we weren’t stopped, to be fair the two soldiers standing in front of it looked resigned to their inability to do anything.

We stopped just off the highway in Copalita and had breakfast. Guinea is 9345 km from Huatulco. Over breakfast we exchanged names and phone numbers. 

Mari Assi, a robust young woman with a burn scar covering one hand and forearm was wearing sandals and carrying her 19 month-old daughter Fati. Her traveling companion was Aminata who had left her 13-year old daughter back in Guinea and the young man was Osmane. While French is the primary language in Guinea, due to its colonization by the French, their speech was also peppered with words of a language I didn’t know. They flew from Guinea to Nicaragua and had been walking/taking buses/ hitchhiking for 12 days. Their final destination goal: New York.

If you watch the news it will tell you about the atrocities happening in other parts of the world- military coups, crime, instability, places where women being raped is a regular occurrence. I don’t need look at the news to understand the why of what brought Mari Assi, Aminata, Fati and Osmane to be on the same road as me. I only need to look at their inadequate footwear, their clothes that have leaves sticking to them from sleeping in the bushes, to know they deserve more… more help… more humanity… and more compassion.

Living, Mexico, Uncategorized

3 Yoga Poses to reduce anxiety

I often remind people during the classes I teach that it doesn’t matter if your pose isn’t perfect- afterall it’s just yoga. We are doing it to help us relax- not cause additional stress because our downward dog has room for improvement. We all have anxiety and stress that slips into our everyday life. Take a few minutes and drop into one of these poses the next time you feel anxiety creeping in.

Here are 5 poses I like to revisit time and time again to ground me in what really matters when it comes to my practice:

Tree: The name says it all. Trees are grounded and connected to the earth below them and yet their trunks and branches sway freely- we could all benefit from emulating a tree. The secret to an awesome tree is to stretch your toes. I even like to draw a pencil between my toes before practice to energize and wake up my feet.

Stand tall. Focus on the grounding connection of your feet with the floor. Hold for three minutes while focusing on the breath. Don’t worry about swaying or the waves of balance that come and go… trees sway. Focus to reduce anxiety: “I am grounded.”

Half-moon: Come into a triangle. Allow the hand that is on the bottom to come to your knee without putting any weight on in. Lift up your back leg, flex your foot and open the hips. Extend your arm and open your heart. I wonderful modification to give you more stability is to use a wall for support. Focus to reduce anxiety: “I am open.

Seated Forward Bend: Sit and extend your legs out in front of you. Flex the feet to keep the legs strong. Extend the arms overhead and inhale deeply. As you exhale bring your belly towards the thighs. Soften the head down to feel the stretch in your neck. Observe the difference between the right side and the left side of the body. Soften the shoulders and surrender to gravity. Focus to reduce anxiety: “I surrender and let go.

Join me for my latest retreat and transform your life: http://www.yogahuatulcomexico.com

Food, Living, Mexico

5 Ways you will Benefit from a Retreat in Huatulco

  1. Heat! Huatulco has sun 300 days a year. This means you will get your dose of Vitamin D which helps regulate the amount of calcium and phosphate in the body. These nutrients are needed to keep bones, teeth, and muscles healthy. The warm climate will also help relieve arthritis!

2. Healthy Food! An abundance of local fresh fruits and vegetables. Huatulco’s clean ocean also means fresh locally-caught fish!

3. Nature. Even just looking at the ocean or a light walk through the jungle will lower your blood pressure and stress levels. We will be surrounded by marina life, waterfalls, and birds.

4. Movement- Our retreat includes daily yoga and meditation adjusted to your level and needs. Reconnecting with your body is an amazing tool to heal your mind.

5. Cleansing- Our itinerary will lead you through a series of activities to bring flow into your life both physically and emotionally.

We Are Water Retreat: Unlock your inner strength and learn to flow
March 20th-25th, 2023

Huatulco, Mexico is the perfect backdrop to reconnect with yourself.

Join Jane Bauer and Kary Vannice for an oceanfront 5-night women’s retreat in paradise. This retreat includes daily yoga and meditation, gourmet healthy meals, excursions into nature for all fitness levels. Facilitated workshops and connection with other participants will help you come closer to your true purpose and allow you to embrace more joy.
You’ll return home feeling relaxed, restored and ready to move forward.

Jane Bauer has been teaching yoga since 2006. She is a restaurant owner and cooking school instructor.

Kary Vannice helps women with personal transformation, a positive mindset, and self-acceptance at Get Your Vibe Right.

Cost 1400 USD
(300 USD to reserve your spot)
Includes: 5 nights accommodation
All meals, excursions, and activities.

http://www.YogaHuatulcoMexico.com

Food, Living, Mexico

Chile Poblano Soup

11 poblano chiles
2 tablespoons vegetable oil, divided
2 liters of milk, divided
2 tablespoons powdered chicken stock
1/2 white onion
2 tablespoons butter
2 tablespoons white flour

Roast the chiles:
Gas stove or oven method.
Gas stove: place poblano chiles on the open flame and cook until charred.

Oven: Preheat oven to 425°F. Rub whole poblano chiles with one tablespoon of vegetable oil, and place on baking sheet. Roast 30 to 45 minutes, or until charred on all sides, turning with tongs.

Transfer to bowl, cover, and let steam 15 minutes. Rub off skins and remove seeds and stems.

Add the steamed chiles, 1 liter of milk and powdered chicken stock to blender. Puree until very smooth. Transfer to a large soup pot.

Make Roux:
Saute onion in 2 tablespoons of vegetable oil on low for 7 minutes. Add butter and melt. Add flour and mix well with a whisk until blended with the onion.

Add roux to blender with 1 liter of milk. Blend.

Add roux/milk to blended poblano in the large soup pot.

Bring to boil and then lower temp and let simmer 15 minutes.

Food, Living

The love of good food

“The main facts in human life are five: birth, food, sleep, love and death.”  

E.M. Forster

This is my editorial from the August 2019 issue of the magazine The Eye.

http://www.TheEyeHuatulco.com

It’s our annual food issue! This month our writers explore lesser known ingredients and share their experiences of new food in new places. If you know me in person you know how important food is to me. I embrace the ethos that the best way to learn about a culture is through it’s food. So when I want to learn about people I ask ‘what are you eating?’

I just got back from a foodcation where I baked croissants in Paris and drank Pouilly Fume in the Loire Valley with a vintner whose family has been making wine for generations. I eased into long afternoon lunches of foie gras, leeks and red wine. Instead of post-meal siestas I took my cues from Paris’ best flaneurs and sat by the fountain in the Tuileries Garden people watching and enjoying the spectacle that is Paris.

Next I went to Delhi, India, where the chaos could not have been more different from the refined precision of Paris. I made butter chicken with chef Neha Gupta (www.saffronpalate.com) and while we made rotis we discussed what it is like to be women in business. This was especially interesting as very few women work in restaurants or hotels in India and the chance to interact with women was limited. Later in my journey, in Rishikesh, I was invited to join a home cook, Rashmi, while she prepared a feast of lentils and rice that was mouth-watering. It was an honor to be invited into her home and to participate in her everyday life.

There are many similarities between Indian and Mexican attitudes towards food as well a crossover of ingredients. Both cultures have a welcoming spirit and there is always enough to feed unexpected guests- the more the merrier. Ingredients seem to expand as you cook them and a small bag of groceries miraculously makes enough to feed a crowd.

While you may not be able to coordinate your own foodcation to Paris and India, you can have one right at home. Get together with friends, cook, explore new cuisines and new ingredients- invite the neighbors you never speak to over for paella or curry or tacos. Expand your palate and you will expand your circle of friends and knowledge of other cultures.

Happy eating and cooking!

Jane

Food, Living, Mexico

About the Pig… Happy Chinese New Year!

Took a bit of a hiatus on reposting my editor’s letters from our magazine, The Eye, but hoping to catch up in 2019:) Every January we theme the issue based on the upcoming Chinese New Year. For more great articles check out http://www.theeyehuatulco.com

If you love Mexico then you will love our content!

Editor’s Letter January 2019:

“Always remember, a cat looks down on man, a dog looks up to man, but a pig will look man right in the eye and see his equal.”

― Winston S. Churchill

I am really enamored with the idea of raising a pig. I would feed it green apples and then I would make bacon. There was a couple from Texas in my cooking class a few years ago and they told me that it was a rite of passage for their daughters to raise and slaughter a pig. While I love the idea of this I know that when the time came, I would falter and end up with a pet pig rather than pork belly.

Salt, air, time and quality pigs are the secrets to producing mouth-watering jamon serrano. I had heard of a man near San Jose del Pacifico who was curing ham and could not wait to try it. As I made the four-hour drive from Huatulco, I swapped the heat and humidity for crisp air and pine trees, adding layers of clothing as the car climbed from sea level to 10,000 feet to San Mateo Rio Hondo. 

Emiliano, originally from Spain, is making some of the most sought-after cured products in Mexico and he counts several Michelin starred restaurants as his customers. 

The adobe house nestled on a hillside, at the end of a narrow muddy path, is a bit of a trek to find. In the main house is a kitchen with a long table set up with marinated local mushrooms, quality olive oil and thick crusty bread.  A fire burns low in a fireplace, helping to cure the dozen or so hams that hang from the ceiling. 

We started with a tasting of jamon serrano, blood sausages and sobresada. Sobresada is a sausage made of ground pork and paprika that requires certain weather conditions – high humidity and mild cold. The sobresada was served on toast with local honey – it was fantastic and I have thought of it many times since I took that first bite. We washed down these culinary delights with a Spanish vino tinto. 

Out back is a rustic setup of pig pens. There were a couple of pigs in each spacious pen and several different varieties. The pigs came out to say “hi” as they sniffed my fingers, I wondered if they knew I had just been gorging on their cousins. The pigs are slaughtered at about 14 months old after subsisting on a diet of pine cones. They are hung in front of the fireplace to cure for about 18 months. 

Happy Year of the Pig! Make it a good one! Eat, drink, be merry and follow the adventures!

Jane

Living, Mexico

Visiting Veracruz!

There are so many places to explore in Mexico that for this year’s holiday I am doing several small trips within the country. First stop was Veracruz! From Huatulco it was a hassle-free seven-hour drive to Veracruz City one of Mexico’s oldest ports and also the first stop for Spanish conquistadors back in 1519. While Oaxaca is culturally rich in pre-colonial traditions, Veracruz is culturally-rich in Spanish influenced delicacies. Located on the Gulf of Mexico with a picturesque seawall for walking the city and a population of a million, Veracruz is a thriving metropolis.

My Top 3 Veracruzana experiences were:

33608622_10160402135615243_3688387583022202880_nThese French pastries (vol-au-vent) are everywhere! Their name means ‘windblown’ because they are so light. Growing up in Montreal my mother would use them to make her special ‘Chicken a la King’- covering the pastries with creamy chicken and veggies. In Veracruz there are street vendors selling volovanes from carts and every Veracruzano seems familiar with the call of the volovan vendor. I had an incredible crab volovan in the town of Tlacotalpan- the perfect marriage of pastry and seafood! I also had a chicken mole volovan at the Jarrito de Oro- my favorite café for breakfast! Side note: in 1838 there was a conflict between Mexico and France that has been dubbed ‘The Pastry War’. The urban legend is that some Mexican officers damaged the pastry shop of a Frenchman near Mexico City and the French government demanded restitution for these damages. In reality the war was fought because French citizens living in Mexico during a prolonged period of strife had their investments ruined and the Mexican government refused any sort of reparations, but it also had to do with long-standing Mexican debt. After a few months of blockades and naval bombardments of the port of Veracruz, the war ended when Mexico agreed to compensate France.

 

  1. Casas de Tablas.

Veracruz is a mish-mash of architectural styles and times. Old concrete houses are being abandoned for newer high rises and gated communities leaving some areas of the city less than aesthetically pleasing. However, one of my favorite areas was ‘La Huaca’ with its echoes of Havana. Specifically, I loved the colorful wooden ‘casas de tablas’. These flat board houses that were located outside the protection of the city walls in the 17th century, were said to be built by slaves who had been brought from Africa with the wood of old ships that washed ashore. To get inside one of these houses go have dinner at Fussion restaurant. An evening at Fussion is a complete delight! From the conscientious decor to the innovative dishes and excellent wine selection.  I started with the shrimp and mole picaditas and the fig salad- both full of flavor. I loved the presentation of the black bean and lobster soup with cilantro oil. The venison salpicon paired well with bits of mango and avocado. For dessert there was a cake made with the traditional bread ‘marquesita’- similar to a biscotti. It was a perfect last bite of the evening. I highly recommend a dinner here!

https://www.facebook.com/fussion.restaurante.taller/

 

  1. Aquarium

A1_444.jpgVeracruz has the largest and most important aquarium in Latin-American. While there are the cringe-worthy attractions such as shark-feeding and dolphin shows, there is also a selection 30 species of fish that many of the visitors to the aquarium would not have the chance to see anywhere else such the tambaquias, arowanas, pacus, red-tailed catfish, jackknife fish, African cichlids and many others in a tank holding an impressive 562,117 cubic liters of water.

While animal rights activists may protest, the facility promotes the preservation of the marine ecosystems and the care of the environment. In addition, the aquarium is government-owned and provides an important economy to the city of Veracruz.

To get to Veracruz from Huatulco you can fly with a stopover in CDMX although the easiest is to go via bus or car.  Happy travels and thanks for reading!

Food, Living, Mexico

New Food Magazine “Bite”!

Bite Cover 2Hi  ‘The Eye’ Readers!

I am so psyched to tell you about our new food magazine ‘Bite’!

‘The Eye’ just put out its 70th issue and over the years we have had such a great response to the articles which focus on real information by real people and not the puff-advertorial pieces we see in a lot of tourist-area magazines. We aim to explore the positive and often-overlooked aspects of Mexico and to enhance people’s appreciation of what a culturally-fascinating and beautiful place this country is.

While I love that every August is our Food Issue – one issue a year is hardly enough to even scratch the surface of all the interesting food happenings, customs, and traditions of Oaxaca.

‘Bite’ will be bigger, glossier, have restaurant listings with practical information such as hours of operation and whether they accept credit cards and delicious information about mouth-watering experiences you won’t want to miss!

Like ‘The Eye’, ‘Bite’ will be distributed for FREE in the best restaurants and hotels and of course, we will have an online version so you can keep up even when you aren’t on holiday.

Look for the Fall Edition of ‘Bite’ October 1st!

Cheers,

Jane Bauer

 

 

 

 

Food, Living

Coimbra, Portugal – An unexpected pleasure!

When I travel I am always looking for that one place that will beckon me to stop moving and stay a little longer.  It’s usually a small town, void of ‘hop-on hop-off’ buses or Michelin-rated restaurants, just something about the people that makes you slow down and pause. In Italy it was a place called Bevagna, in Mexico it was Mazunte and in Portugal it was Coimbra.

library-coimbra-interiorThe country’s former capital is home to the oldest university and has a mind-blowing library with an outstanding rare books collection, including several versions of The Bible form the 14th century.  One of the biggest “enemies” of the books is, apart from the humidity and temperature differences, the moths that feed on paper. The bookcases are made of oakwood which, apart from being extremely dense (making it difficult for the bugs to penetrate), has a scent that repels them. The books have yet another ally in this daily fight for conservation: the interior of this book temple houses a colony of bats which spend the night eating any insect that appears, thus freeing the books from their attack.

The Machado de Castro Museum was stunningly beautiful and while I usually tire quickly of religious art these pieces were so breathtaking that they seemed to transport you to another time, they beckoned silence and awe. The museum is built over a Roman crypt that you can visit- cool underground tunnels and arches.

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During my stay I had the privilege of participating in a private cooking workshop at the Escola de Hotelaria e Turismo. I inquired at my hotel and the owner went above and beyond in making this happen. I arrived at the school and was welcomed by the administrator and introduced to Chef Emanuel and his students Raquel and Rita. Chef explained the dishes we would be preparing; duck rice, octopus, bacaloa (cod), pork, Portuguese gazpacho, lemon rice pudding… just to name a few.  We worked in the commercial kitchen of the cooking school- all gleaming stainless steel and lots of space. The duck rice was phenomenal- rice that is cooked with duck stock and served with shredded roasted duck meat. The tender octopus was served with oven-roasted smashed potatoes and topped with a few splashes of olive oil and sea salt.  The rice pudding dessert was the perfect amount of sweetness and the creaminess contrasted perfectly with the bright lemon flavor. All served with delicious wine of course. Beyond the food, I loved the chance to talk with Raquel and Rita and to learn more about their lives in this region and what they hoped to do once they finished school.

Hands down this was the highlight of my journey!

Where to stay in Coimbra:  http://www.theluggagehostel.com/en/Utilities/Homepage.aspx

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Food, Living

Cooking Class in Marrakech

You may think you have never taken a cooking class but I bet you have. Maybe you didn’t learn to make gnocchi while you traveled through Italy or handmade tortillas in Mexico, but I am sure you have shared kitchen secrets. Your first teacher was likely your mother inviting you to mix the batter as she made oatmeal cookies, your father teaching you to flip a pancake on a Sunday morning and later your college roommate showing you how to make the perfect margarita. Food is the common denominator, a meal shared is the ultimate communication.

18817631_10158757557310243_319953240_o

A couple of weeks ago I had the pleasure of taking a cooking class in Marrakesh at Faim D’Epices. My instructor Ilam, a lovely young woman originally from Meknes (land of olives and wine) led me through the making of a beef, pear and orange tagine (a slow-cooked stew done stovetop in a clay pot), a traditional wheat and semolina bread and msemens (Morocco’s equivalent to flour tortillas).

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The Faim D’Epices Cooking School is located about 30 minutes from the center and after you have traipsed through Marrakesh’s busy Medina (old town) the open landscape is a welcome change with orchards of orange trees and friendly dogs to welcome you.

During the class we were taught how to check the authenticity of saffron- rub a piece on white paper and the color should be yellow, never red. Saffron is the highly prized dried stigma of the crocus flower, it takes over 70000 blossoms to make a pound of saffron, making it the most expensive spice in the world.

We were also taught about argan oil. The argan tree is only found in a small region of southwestern Morocco and has not been successfully transplanted anywhere else. The argan tree has the amazing quality of pulling water from the ground and in the driest areas you will see everything brown except for the green of the argan tree. Because of this, goats have been known to climb the tree and eat the leaves. To check the authenticity of your oil you can put it in the freezer. Different oils freeze at different temperatures so they will separate and you will be able to see if your oil is pure.

18767221_10158757557275243_1599565076_oThe highlight of the class was the opportunity to meet Ilam. When touring Morocco most of the Moroccan people you interact with are men. Most of the waiters, tour guides and even hotel staff tended to be men, so I really appreciated the chance to chat with Ilam over lunch.

Overall a great experience!

 

Cooking classes in Marrakesh: http://www.faimdepices.com/

Cooking Classes with me in Huatulco, Mexico: http://www.huatulcocookingclasses.com/