Jaltemba News

Exotic Coastal Cuisine: Delectable Octopus

Tara A. Spears

“Mexican food is an aphrodisiac which excites the passion for living. It courts, seduces, ravishes, then cherishes all five senses.” – Richard Condon

Put this on the top of your to do bucket list: sample octopus. Along coastal Mexico, fresh seafood is a trademark and the local chefs create amazing entrees. Octopus can be prepared by blanching it in boiling water and then baking it, as well as boiling, grilling, or poaching. Because octopus evolves in taste depending on what ingredients are used when cooking, many prefer to eat it raw.

Local master chef, Jesus Glez said, “Octopus has a unique flavor but can be complemented with many types of marinades and salsas, it is very versatile.” His restaurant in La Colonia (north La Penita), Expresso89, features several tasty dishes featuring octopus: “We have fried octopus in tacos, or sautéed for chilaquiles, and included in our seafood burritos.”  The majority of area restaurants include octopus in their shrimp cocktail and use it in beer cocktails.

There are around 300 species of octopus worldwide and, while they are technically mollusks like clams and oysters, they have the ability to control their movement. Like squid and cuttlefish, they are cephalopods, meaning their “arms” are seemingly attached directly to their heads. Octopuses have three hearts, eight arms and nine brains. A mouth like a parrot’s beak. No skeletal structure. And the amazing ability to change not only their size, color and patterns, but their texture as well to blend in, almost invisibly, with their surroundings.

Predators often swim right past them completely unaware the octopus is inches away. If it is discovered, it can eject a large cloud of ink, like a smoke screen, to obscure the attacker’s vision and swim away. Octopus are very fast swimmers, expelling water through their siphon, kind of “jet propelling” themselves through the water, and being boneless, they can squish themselves into the smallest crevice. If all else fails and it is actually grabbed by a predator, it can lose an arm or two if it has to, and regenerate them later with no permanent damage. Fascinating animals!          

Many people wonder, what does it taste like? Octopus in not muscus-y like raw osters because the meat is very white with a nice, firm texture. If prepared correctly, it is not tough or chewy, but actually quite tender. To me, they taste kind of “scallopy” and “crabby” at the same time, and can be served in cold dishes as well as hot preparations.                                   

Another star chef, Julio Parra of Julio’s Steakhouse in La Penita, says “octopus is very delicious and can be prepared in different ways such as ceviches, salads, aguachile, toasts, cocktails, garlic mojo, diablo, cucaracha, sarandeado.  I personally prepare it in our restaurant using fines herbs.” He went on to explain that it is better to freeze octopus rather than using fresh caught because freezing kills possible harmful bacteria and makes the meat more tender. Julio shared one of his popular recipes, “Pulpo a la cucaracha” that is picante and flavorful but you should let him make it for you!                                     

Thank you to chefs Jesus and Julio for sharing their tips for cooking octopus. “The most used technique is to “scare” the octopus (immerse it in boiling water for 5 seconds and remove it, repeat three times) and then let it cook until soft” said Jesus.  “Add herbs, vegetables and spices to the water to give it more aroma and flavor.”

Typical seasonings that are used when preparing octopus: clove, garlic, chili, bay leaf, onion, citrus fruits, celery, etc.)  Sometimes chefs add a touch of wine to make it softer. An interesting belief is to add wine bottle corks or copper coins, although it is more out of tradition than science. Once cooked, the octopus can be breaded, sautéed or coated to fry as well as it can be marinated prior to being grilled or roasted in a pan with butter. The following photos are Jesus preparing octopus and a couple of his entrees.

Octopus are not only great to eat but they have some real health benefits. They are a good source of manganese, which aids in the metabolism of cholesterol and carbohydrates, vitamin B12, riboflavin, calcium, iron, potassium, and they are an essential source of amino acids which help build protein and reduce the risk of cancer. Maybe best of all, they are low in fat, low in calories, and are a lean source of protein, ideal if you’re following a Whole 30, Paleo or Keto diet. Lately, octopus has gained in popularity NOTB as well as throughout interior Mexico in fine dining, high-class restaurants.

You can experience excellent octopus dishes at these two restaurants in La Penita:  Expresso89 on the highway or downtown -Julio’s

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Cascarones: Mexican Style Easter Eggs

   BY Tara A. Spears

Easter in Mexico is celebrated more around church with the highlight being a big multi-generational meal afterwards. Instead of commercially made stuffed toys or chocolate bunnies and marshmallow eggs, the children play with hand-made confetti stuffed egg shells and piñatas.

Throughout Mexico cascarones are a staple for family gatherings. The fun is derived from breaking the egg over someone’s head and watching the confetti shower. Some people think that the confetti shower brings good luck and good fortune but, for children, the pleasure is simply breaking the eggs and enjoying the ensuing flutter of colors.

  When you think about it, giving kids a non-fattening gift that keeps them active (and out of the adults’ hair) is a better choice.  Over the years I’ve made cascarones-Mexican Easter eggs- with all of my grandkids. What a fun and special time!

The girls are focused on creating pretty eggs; the boys are into the mess that occurs when the egg is broken and the confetti flies out. Grandma tip: best done outdoors. For 2024, I purchased the hollowed-out shells and will let the grandkids decorate and fill them. With six grandkids, I need a large number of eggs and it would be more raw egg than I could cook up while fresh.

Historians have traced the birthplace of the cascarones custom back to China. It’s believed that the decorated egg shells were brought from Asia by Marco Polo. These original eggs were filled with a perfumed powder and the eggs were used as gifts. From Italy the tradition was carried to Spain and then to North America. Carlotta, the wife of Emperor Maximilian, was so fascinated by the eggs that she brought them to Mexico during her husband’s rule in the mid 1800’s. Of course, religious beliefs became entwined with the secular custom. The tissue decorated eggs symbolically represent the Resurrection of Jesus Christ; the breaking of the egg symbolizes how Christ had risen from the tomb, just like a new born chick opens the shell to begin its life.

In Mexico people replaced the perfumed powder with confetti and named the egg shells cascarones, which derives from the Spanish word “Cascara” meaning shell. In Mexico cascarones were very popular for about a century but the tradition eventually faded. Only in the late 1960s was there resurgence in popularity as a family tradition. Most people make their own but you can find beautiful hand-crafted, intricately designed eggs that sell for as much as $100 pesos for a single cascarone!

The first photo shows what tools are needed to make cascarones: darning needle, paring knife, thin ribbon (optional) magnet. Push the large needle into the small end of a raw egg. I also pierce the opposite end of the eggs then use the knife to gently make the hole larger. The middle photo shows blowing out the egg from the shell. It helps to be sure to pierce the yolk before blowing to have the insides come out easier. You will be making lots of quiche or scrambled eggs after this project.

Next rinse out the shell and let dry. When the shell is dry, you can enlarge the bottom hole and add confetti. After stuffing the shell, gently glue a piece of tissue paper over the egg, sealing the confetti inside. The last step is to decorate the prepared egg with colored markers, glitter glue, foam cut outs, whatever the kids like.

Making and giving cascarones is a lovely Mexican custom that is so much fun to do with grandkids. These versatile decorated confetti eggs are not just for Easter, but can be used on other special days, such as Day of the Dead, birthdays, or even weddings, any time you want to entertain children.

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Welcome to Petra’s Deli!

Open 8am to 4pm. Mon-Fri. Tuesday daily specials are Canadian bacon with eggs and fried potatoes or filet steak with eggs and fried potatoes.

For lunch we have Bavarian pork roast with mashed potatoes, gravy, and Bavarian sauerkraut or cream of broccoli soup.

Offering mango rum cream pie or Irish cream cheesecake. Thanks and have a great day! Alfredo V. Bonfil # 9 La Penita de Jaltemba. 322-240-5006.

New Vaccine Could End the Increase in Dengue Cases in Mexico

By:BanderasNews

The World Health Organization (WHO) and the Pan American Health Organization (PAHO) reported a concerning surge in dengue cases across the Americas in February 2024. Mexico was not spared, experiencing a 368% increase in viral infections (transmitted by the Aedes Aegypti mosquito), compared to the previous year.

In response, the Vaccine Advisory Committee (CAV) of the Spanish Association of Pediatrics (AEP) highlighted the potential of a new vaccine – Butantan-DV. This Brazilian-developed, single-dose vaccine demonstrated promising preliminary results in a Phase 3 trial involving participants aged 2 to 59.

The study, titled “Live, Attenuated, Tetravalent Butantan-Dengue Vaccine in Children and Adults,” was conducted by the American National Institute of Health (NIH) and showed a 73% efficacy rate in preventing symptomatic dengue across all age groups, regardless of prior exposure.

While still under development, the Butantan-DV vaccine offers hope for Mexico, considering the significant rise in dengue cases. While Mexico currently has two approved dengue vaccines (Dengvaxia and Qdenga), the arrival of Butantan-DV could further strengthen national efforts to contain the epidemic.

However, Mexican health authorities have not yet commented on the approval process for this new vaccine, leaving its availability timeline uncertain.

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Traditional Food and Drink of Mexican Semana Santa 

                                              Tara A. Spears

Spring is always a happy time but coastal Mexico takes celebrating the season to another level. The two-week semana santa and pascua is a national holiday that provides vacation time for families to hit the beach. As the Mexican middle class grows, more families are able to enjoy the beauty of the ocean. The area goes into party mode: exuberant children and adults fill the beaches to bursting, crowds dance along the clogged streets to strolling musicians and celebrate with fireworks, traditional foods, and lots of beer! No one can out do the Mexicans for enjoying life with impromptu fiestas for fun-in-the-sun.

Many first timers to the area wonder if there are planned community activities such as parades. Nope. The essence of the holiday is family and friends doing their own thing-mostly chillin’ at the beach, grilling at home, and drinking. The best way to deal with this two- week fiesta is to join in the fun. Relax and people watch. If you prefer quiet, this happening is not for you. The calliope of multiple strolling bands day and night, excited children shrieking, and general crowd energy continues 24/7.

With every hotel and bungalow overbooked for the two weeks of Easter/Semana Santa, the hordes of out-of-towners will naturally be utilizing the area stores and restaurants, so expect to wait in lines.  Grocery stores have staples fly off the shelves as quickly as items are stocked; tour buses stake out parking places throughout the residential areas; and all other types of shops have brisk souvenir and hat sales making it a good idea to shop early to avoid long lines.

In anticipation of the thirsty crowds, the local beer distributers have been working overtime to have enough beverage ready to go. It is typical for the stores to run out of regular size beer by Easter offering only ‘chico’ or liter size. Stacks of beer line the entrance to the stores, and the bars set up street carts to offer miceladas (beer cocktails) and pina coladas in giant Styrofoam cups for the tourists. Mexican munchies such as shrimp on a stick, ice cream, fresh fruits, and tacos are sold by strolling vendors all along the beach. To help keep the children occupied, a wide variety of beach toys are available from other vendors in colorful carts. The frosting on the cake of a memorable beach day is the lively sounds of mariachi bands that have parents dancing in the sand.

According to local restaurants, here are the top beverages enjoyed on the beach during semana santa:

    Mexican Michelada; Clamato Michelada Jaltemba Bay Style; Mexican Bulldog Beer Cocktail.

 Although each family has its own preferences, there are certain dishes that typically appear for Easter gatherings.  A staple of many Mexican vacation meals is a variety of shrimp: grilled on the barbeque, cerviche on tostados, deep fried, or sautéed in butter. Molotes (a meat/potato turnover) are made with a disk of fresh masa then usually filled with a chorizo and potato filling, fried, then topped with salsa, crema, queso fresco, and garnished with sliced radishes, is a common side dish for the seafood.                     

According to Yvette Marquesz, originally from central Mexico, the following menu is a traditional family meal served on Easter Sunday:  Red Chile Chicken Chilaquiles paired with pitchers of aguas frescas (fruit drinks;) refried beans; chorizo or bisteck.  The meal is finished with Biscochos (a type of cookie) or palatas (frozen treats) for the children.

After experiencing a JB semana santa, you will be able to conjure up the sights and sounds of Mexico any time you a sip a frosty michelada. What elevates semana santa from the NOTB spring break is that ii is families celebrating together rather than young people cutting loose away from parents. Families come from cooler high elevations and the interior to celebrate the changing of seasons and to make memories.

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Women to Women Awards 8 New University Scholarships

 Tara A. Spears

There are only winners even if some applicants don’t receive awards. The range of talent and variety of goals is impressive-the future holds such promise for the women of Jaltemba Bay. Although the annual Woman to Woman fundraiser generated unprecedented income, the large number of requests exceed the available funds.

Some were shy, some were verbose yet all the young women wanted to make a good impression during the interview in hopes of scoring a university scholarship. Each eager applicant is dreaming big plus has worked hard for years to earn above average grades to qualify. Most of the applicants are the first in her family to complete high school and attempt university. All of the girls have imagined a career; all have worked for a better life for herself and her family through education. This weekend, each of these exceptional students and her family will be celebrating.  The sponsors and supporters and the committee of Women to Women feel pride and joy for her achievement. While the journey to adulthood is not an easy or quick process, each of these motivated women is willing to sacrifice to attain her goal.

It is very impressive that teens growing up in a rural, small town have such a cosmopolitan attitude (all are studying multiple languages,) and that they have a passion for environmental issues. Some examples of the ideas these bright young women want to achieve: “I plan to use my training as to open daycare in town because there isn’t one. ” Another applicant said, “I want to use my ability analyze and think (psychology) to help people who face tough situations in their family, their work, their environment and help them have a better quality of life..” The dental student aspires  “to create a place where people that do not have resources can get dental care for free.”  While tourism (hospitality and hotel management) dominates the community as an employer, most of the applicants were globally aware, “I will participate in sustainable community projects, not just as a visitor attraction but for the inhabitants of this community to benefit.” Every young lady selected had such mature goals-not just to begin university in August, but to be looking beyond completing their studies towards making a difference by using their training.

W2W applauds the families for nurturing the dreams and providing encouragement to their daughter. It is also a tribute to the teachers at the two feeder school, Conalep and La Penita Preppa (high schools) for motivating and providing the knowledge that enables these students to succeed.

This weekend 8 families in Jaltemba Bay area are celebrating their daughter’s achievement and her bright future. We on the Women to Women Committee, celebrate with the students and thank all of our loyal guests, sponsors, and local businesses that donate auction items; it is the support of many people that enables the annual Fashion Show to provide this financial funding to the community. It is a huge effort that has huge results: more than 99 Jaltemba Bay young women (in addition to the new 8) have gone to university since 2002.

  It is important to know that every applicant is judged by the same criteria and  to be selected she has exceeded the eligibility criteria: “To be eligible: Students must be a resident of Jaltemba Bay area, have outstanding grades 8.5 or higher, show leadership qualities; demonstrate financial need; and she must be either currently enrolled or accepted into a recognized post-secondary institution for the upcoming academic year.” Unfortunately, we are not able to fund every student that applies no matter how motivated and deserving.

In 2024, all of the applicants are deserving and motivated; since the selection is competitive, the scholarship awards went to applicants with the highest cumulative average. Sadly, we had to turn away those with a 9.2 average due to lack of funds. W2W has provided the opportunity and the students have responded. It’s such a joy to have so many graduates each year- that’s the proof of success.

As many of our supporters are preparing to return home, they can feel proud that their contribution and fun time at the Woman to Woman Fashion Show continues working. Plan to attend the 2025 event.   The Women to Women Committee has some exciting ideas guaranteed to make the next Show memorable.

Congratulations to all the students that applied and those that receive an award.Visit our website, www.mujeresamujeres.com for update

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