Wednesday, May 19, 2010

Marvelous Mexico

Divers and snorkelers like me know that Mexico is one of the best places for underwater beauty. At least…it used to be. Unfortunately the very people who love the undersea world are ruining it. Sometimes thoughtlessly, by breaking off coral as a souvenir or crashing a boat anchor into a reef, other times by accident. Now, of course, with countless gallons of oil pouring into the Gulf of Mexico from the BP Deepwater Horizon oil rig, who knows what may happen to our precious Gulf and its marine life.

In an effort to draw tourists away from the reef, thereby giving it a chance to recuperate, an underwater sculpture museum has been created and placed in the National Marine Park off the coast of Cancun. When complete, the art-meets-science project will be composed of 400 permanent life-size sculptures on sandy areas close to Isla Mujeres, Punta Cancun and Punta Nizuc. And here’s the best part – they are made of specialized materials used to promote coral life. The statues will actually form a reef structure for marine life to colonize and inhabit. Very cool!

If you go to Mexico, be sure to sample some elote, Mexican corn that is usually available on a stick from street vendors. My family loves it so much we make it at home. Healthy? No…not one bit. Delicious? Absolutamente!

Elote (Mexican corn)

Corn on the cob
Melted butter or margarine
Cotija cheese
Chili piquin
Lime wedges (optional)

Boil corn on the cob until done. Spread with thin layer of mayonnaise. Sprinkle with cheese. Drizzle with melted butter. Sprinkle with chili piquin, as much or as little as you desire. You can finish it off with a drizzle of lime, which I haven’t tried yet, but it sounds pretty good. This stuff is amazing and addictive! Many thanks to my niece, Laura Ortiz, for introducing me to this family favorite.

1 comment:

  1. We used to roast corn over the campfire when I was growing up. A few years ago I interviewed a priest who lived in Chile - that was the first time I learned how they use the juice of limes and lemons as a natural method of "cooking" fish.