Considering that the world did not end on December 21, we have continued to create festive martinis that bring fruit, sweet and vodka to your holiday party and dinner. Jamaica is a favorite flavor that is a great compliment to any turkey, ham or lamb dinner. Check your grocery store for dried jamaica flowers so you can make your own Jamaica syrup for these Holiday drinks or find a jamaice syrup that you can use for this sweet but no flowery martini. Be prepared to make more than you thought! Read about the health benefits of Jamaica and why this juice made from local flowers is so popular in Tulum.

Jamaica Martini’s for the Holidays

2 ounces of vodka

1 ounce of jamaica syrup

Mix both ingredients into a martini shaker with ice and shake. Pour into a martini glass, garnish with either a red edible flower (nasturium) or mint and watch the smile on any guests face who decides to bring in the holidays with this great drink.

From all of us at Casa de las Olas, we wish you the best over the holidays, with lots of family joy and fun! We will tip a glass to you as we watch the sun rise on Christmas day over the Mexican Caribbean….

Looking for additional Mayan martini recipes? Check out our Spiced Mayan Chocolate martini or Chamoy Martini.

This REM song has been in our heads all day…did they know something that we did not? Is today really the end of the world? According to our neighbors here in Tulum, Mexico, a mayan community and home to the Tulum ruins, the world is not ending today, but it is the birth of new time. What that means is up to you to decide, a new time to _______________ (fill in the blank)

For us the end of the Mayan cycle means a deeper sustainable belief

Living in a Mayan community has connected us to the Mayan time cycles for many years. December 21, 2012 is a big shift, not the end of the world as people and REM like ot believe but the end of a cycle, and the beginning of new one. It is almost like a New Year, a time to reflect back on how time has passed and how we want to spend that time in the future. Though it is not officially a New Year, that comes December 31, we are looking at December 21, 2012 as a time to re-affirm and reflect on how we live and what passions fuel how we live. December 21 is time to define again our lives passions and deepen them, not change them or create new ones like a New Years Resolution but deepne what we believe in and continue on the path that we have learned from our experiences in Tulum, one of the Mayan centers of Mexico and Latin America.

What we are looking forward to is creating a garden with local fruits, herbs and vegetables for our guests. We look forward to finding more ways to recycle in the community of Tulum and share this experience with our friends and guests. We look forward to spreading the word through actions and education alternative ways of living that brings people together. We look forward to sharing our paradise with those who are keenly interested in sustainable living practices.

What did the end of the Mayan calendar and the beginning of a new time cycle represent to you?

Chamoy is a unique flavor to Mexico that can be addictive due to the combination of sweet, salty, sour and spicy. Sold as a bottled or jarred salsa, Chamoy is fruit based and used for dipping or as a condiment on foods. In Tulum, many homemade chamoys are made with a mango base, making local chamoy a super treat. If you use a store bought Chamoy, the fruit base could be mango, plum or apricot making each chamoy a bit different in flavor but no less of a flavor party.

Mayan Chamoy Martini Recipe

Try this martini recipe during your end of the world parties, or holidays and see what your guests think.

2 ounces of vodka (unflavored)

1 ounce of Cointreau

Dash of lime juice

1 ounce of mango puree

1/2 ounce of Chamoy sauce or to taste

Dash of Agave syrup

Mix all ingredients in a martini shaker or blender and mix with ice. This martini is best blended with ice or with a few rocks to keep it cold. Pour into a martini glass and garnish with lime zest.

Check out our free Tulum guide and discover one of the most interesting and diverse cities in the Mayan Riviera.

This is a super cool way to bring in the new Mayan calendar after December 21 and to celebrate the holidays around the world on December 25th. We are always looking at different ways to show off the local ingredients that we use on a daily basis. This month, considering that the world is SUPPOSED to end, we have created a series of Mayan Martini’s that you can make at home and bring a bit of the Mayan culture to your celebrations. Yup, that’s right, Mayan Martini’s! How cool is that!

Spicy Mayan Chocolate Martini – ohhhh laaa laaa

This is a super cool recipe that will wet your whistle before dinner. Mayan chocolate is historically a mix of cacao, cinnamon and raw sugar, so we have designed a Mayan influenced martini that is sure to bring you back to Mexico on your first sip.

1 ounce of Vodka infused with Serrano chiles

2 ounces of Chocolate Liqueur

1/2 teaspoon of Cinnamon

raw sugar and cinnamon blend for the glass rim

In a martini shaker mix vodka, chocolate liqueur, 1/2 teaspoon of cinnamon and ice. On a plate, mix cinnamon and raw sugar together, and dip the rim of the martini glass in the mixture. Pour the chocolate martini mixture into the glass and garnish with either chocolate shavings or a cocoa sprinkled on top.

Check out our free Tulum guide so you can celebrate the end of the world with the rest of us December 21, 2012.

We stumbled up a wonderful statement from the Tourism Board of Mexico, describing all things that we love about Mexico and the Riviera Maya. We already know all of this, and with our little piece of paradise, share what we know in Tulum. What we love about this description is the eloquence, the pointed descriptions and the overall tone of what Gloria Guevara Manzo, the Secretary of Tourism, had to say about her home and what we call home.

Listen up, Mexico has a lot to offer

“To talk about Mexico is to discuss history, tradition, warmth, culture, archeological zones and great wonders which makes this country a unique nation. Our country [Mexico] is geographically privileged…a factor which characterizes us ona world level. In order for you to get to know more of our natural beauties, our archeological zones, magical towns, colonial cities, ecological reserves, sustainable areas and our sun and beach destination, the Secretariat of Tourism [with local businesses] developed various routes which will allow you to visit within our country. Mexico is one fo the nations with the most diversity, it counts with more than 30 thousand archeological sites more than 110 historical monuments and it occupies the fourth place internationally of places declared ‘Heritage of Humanity’.” Gloria Guevara Manzo, Secretary of Tourism.

Tulum has most of these Mexican delights in one location

Ms. Guevara Manzo carries on to talk about the gastronomy of the Mexico, the diversity of activities and accommodations and the hospitality extended to visitors of Mexico. And we knew all of this. We experience this every day in Tulum and throughout the Riviera Maya, daily. Which is why we have made it our home.

Tulum has one historically significant Mayan Ruin site, the Tulum Ruins with Coba only 40 minutes away for another taste of the Mayan culture. Tulum is the entrance to the Sian Kaan Biosphere, one of the largest protecte UNESCO sites in Mexico with over 300 species of birds and over 100 species of orchids. Tulum is located on the Mexican Caribbean with some of the best beaches in the world and the 2nd largest barrier reef in eyes view from your beach chair. The Mayas call Tulum and the surrounding area home where they continue Mayan traditions for their children and people interested in their arts.

Tulum is geographically priviledged with a highly sensitive eco-system surrounding the entire city and dictating the sustainable and environmental practices of residents and businesses. The ocean co-exists with fresh water lagoons, mangrove grows with coconut trees, birds and butterflies love the ecosystem of Tulum, making it their home through out the year.

If you are looking for a food fest where you can experience local products, unique blends of cultural cooking and some great chefs, Tulum is the place to be where international chefs learn from local eateries wonderful Mexican recipes and cooking techniques that bring a load of history, and culture to the table.

The quote above from the Secretary of Tourism is spot on, and wonderfully states what Mexico and its cities, like Tulum, are in reality. Mexico and the Tulum area make Mexico a wonderful, rich and interesting place to hang your hat for a few days or a few months. Have you tried it yet? If you have not take these words to heart. If you know Tulum, you will know that the quote above is just…..true (with hands clapping as finally someone has stated the fact about Mexico and Tulum.)

Time and Space, 2012 Countdown photo credit

December 21,2012 is fast approaching. For those who are not quite sure about the significance of this date in 2012, it is the final day of one of the Mayan long calendar that some people feel represents the end of the world….no continued calendar from the ancient astronomers , the world will end. That is it.

With more and more interviews held with Mayan leaders and elders, the thought is shifted from the end of the world to a significant change in the world as we know it. The world will not end, there will just be a shift, but that shift, what it looks like and what it really means, is not known. The people who thought that the world was going to end have not decided to focus on the theory of Planet X, a theory that we know nothing about nor can we even add to that conversation!

December 21, 2012 activities and events in Tulum

If you are curious or amazed by the end of the world theory and wish to check out what is happening around Tulum and the Mayan ruins in the area and in the Yucatan, be all means, join the rest of the world at Chitzen Itza, Coba, Ek Balam, and of course the Tulum ruins. Each location will be celebrating in their own way, not the end of the world, but winter solstice, a celebrated day each year by the community to bring in the winter season. This ritual will continue, and many onlookers are curious if something magical may happen on this date at the sacred ruins that are located throughout the states of Quintana Roo (where Tulum is) and the state of the Yucatan. We will report back and let you know what happens on this celebrated day and report if anything magical comes alive!

December 20 to 22nd inclusive, a group of artists and singers will be hosting a three day festival to the south of theTulum ruins, on the beach. The festival is called Time and Space, the 2012 Countdown Festival. It falls on the heels of an identical festival held in Mexico City on the 15th and 16th of December,2012. Two artists will be live painting during the festival and over 100 singers and bands will be playing.

Dreams Tulum resort will be featuring a 4 day festival called Mayan Holindaze and guest passes for the event can be purchased online. This is a music, activity, yoga event that will have visitors hopping for the time they are in the area.

The Mayan ruins within the Yucatan have all arranged for special shaman events at Chitzen Itza, Ek Balam, Palenque and more. What we do not know are the events or activities that may be held in Coba, just 45 minutes from Tulum.

Have plans for December 21, 2012. Care to share on our Facebook page, we would love to know.

During a dinner at a local restaurant that uses copal to keep the mosquitos away, a visitor asked what copal was and where it came from. Our answer, embarrassingly, was incomplete. ‘It is a natural resin that keeps mosquitos away’. (eyes rolled and forks went into the plates of food) This prompted an investigation of the copal incense we use in Tulum and which tree does copal come from, and why it is used so much in this land of the Maya and what other purposes are there of copal.

What is copal and where does it come from?

Copal is a generic term used for tree resin that is neither in gel/gum form nor amber form. Copal is a tree resin that in between these two states, hard, honey in color and can come from any tree, as it is term used for the hardened resin, it is not the name of a resin from a particular tree. The term is derived from the Aztec Nahuatil word ‘copalli’. The Mayan term for Copal is ‘pom’ which translates to incense not resin.

In the south states of Mexico, Mayan communities use trees from the Buresa family, a flowering shrub or tree that is linked to the torchwood or elephant tree that is found in the area. The Buresa family has over 100 different species of trees that provide resin to the Mayas in southern Mexico. The tree is also a medicinal tree that is used for clearing the body of diseases, used to ward off mosquitos and can be used as a glue.

In the mayan ruins in the southern part of Mexico, copal from the Buresa family of trees has been discovered in burial grounds which proves the spiritual uses of this tree resin.

Uses of copal in ancient traditions and contemporary society

There are many uses for copal that are documented in anthropology journals, but in Tulum, copal is still used for three very distinct and significant purposes – natural mosquito repellant, cleansing of ill persons and spirits, natural glue for leather, ceramics and natural woods.

The Buresa family of trees have specific medicinal advantages that clear the body and the environment of unwanted mosquitos, ailments and for some unwanted spirits. The burning of the copal resin as an incense or resin rock in a wood fire will help the cleansing of all of the above. The Mayas would use copal to clean the spirit of dead animals prior to eating, cleanse public spaces to ensure all spirits are driven from the area, and use copal to ward off mosquitos. This natural cleansing agent is used in contemporary Tulum as a natural agent to help with mosquitos, ailments and more. It is a great sustainable mosquito repellant that is no toxic and does not damage the environment, the indigenous plants or people.

In the back of the restaurant of Don Cafeto in downtown Tulum, a natural tree resin is used to protect and cover the photos that are the highlight of this Tulum tradmark, a unique and contemporary way to use tree resin for purposes other than cleansing.

Copal has a distinct smell and aroma that will link you back to Tulum or other Central America locations that still use Copal as a natural cleansing agent. Unlike other incense, copal is not as invasive as a smell and can be burned in a home without the lingering smells experienced by other tree resins like frankincense and myrrh.

The diversity of this natural cleansing agent goes back centuries in the Mayan culture and ironically is still used today. Traditions continue in Tulum, though sometimes we don’t even know it.

Check out more information about Tulum Mexico and Mayan traditions on our Facebook page.

Christina Holmes photography 2012

seeing these beautiful photos taken by Christina Holmes in Tulum, I am not sure if tortilla making, hand-made tortillas is an art or a food, or both. Few Tulum restaurants are making handmade tortillas any longer, machines and tortilla shops now supply homes, restaurants and businesses as the demand for this staple Mexican food has forced the industrialization of tortilla making. There are families that still make tortillas by hand, and when you place a machine-made tortilla beside a handmade tortilla, the difference is night and day. It is like eating cookies out of a box verses handmade cookies we made at home. The flavor, the texture, the love is all different and in our world the handmade tortilla is the one to eat!

Tulum Tortilla lady – making tortillas as an art form

Christina Holmes photography 2012

We recently visited the tortilla lady, a name we have attached to this wonderful Mayan elder as she is….the tortilla lady. This is her work all day long, making tortillas by hand, on a wood fire with the basic tools needed for tortillas, a tortilla press and grill. She grinds her corn by hand, she does not use store-bought corn flour, she hand kneads the dough and gets to making her art, tortillas for any one who wishes to buy.

We don’t expect anyone to hand grind their own corn, so look for the corn flour in your local international or Mexican grocery store. It is called Masa and there is one particular company that exports the masa needed for corn tortillas, Maseca. We are surprised every time we venture up north how available Mexican products are in main stream grocery stores in the US and Canada. 10 years ago, Mexican products were almost impossible to find, now in the US, Mexican products from Mexican brands (not US brands) are mainstream staple products in grocery and convenience stories. Viva Mexico!

Tortilla Recipe for handmade tortillas – A Tulum treat in your home

• 1 3/4 cups masa harina

• 1 1/8 cups water
• pinch of salt

Directions

1. In a medium bowl, mix together masa harina (corn flour for tortillas), salt and warm water until thoroughly combined. Turn dough onto a clean surface and knead until it feels smooth and soft. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. (this step is important for great tortillas)
2. Preheat a cast iron skillet or griddle to medium-high.
3. Divide dough into equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap, parchment paper or wax paper. The tortillas should be thin, using a flour tortillas as your basis for a good thickness.
4. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve. Tortillas should be served immediately for best results.

For more Tulum information and some unique local suggestions download our free Real Tulum Travel guide for an in-depth view of Tulum for all visitors.

Photo Credit Christina Holmes 2012

If you want to contribute something a little bit different this year to a Halloween part, think about making some Pan de Muerto for your guests or as a Halloween party gift. This is a historical sweet bread recipe (pan = bread) and is only served during Day of the Dead rituals. The bread is cooked for families and offered on the Day of the Dead alters that are set up for any visiting dead relative spirits that are invited into homes through these celebrations. Day of hte Dead is a party and time of honor for deceased relatives that have long since left this earth, but are invited back into their family homes for Nov 2. Pan de Muerto is a staple for this day and easy to make.

Pan de Muerto recipe – Day of the Dead bread recipe

• 1/4 cup margarine
• 1/4 cup milk
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 2 teaspoons anise seed

• 1/4 cup white sugar
• 2 eggs, beaten
• 2 teaspoons orange zest
• 1/4 cup white sugar
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 2 tablespoons white sugar

Directions

1. Preheat oven to 350 F after you have prepared the bread mixture.
2. In a medium saucepa, heat milk and butter together , until the butter melts. Remove from the heat, add warm water and check that the temperature of the liquid is 110 degrees F (43 degrees C).
3. In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Mix  in the warm milk mixture then add the eggs and orange zest and mix until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
4. Put the dough onto a lightly floured surface and knead until smooth and elastic.
5. Place the ball of kneaded dough into a lightly greased bowl, cover with plastic wrap and a dish towel and let rise in a warm place until doubled in size, approx. 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and a dish towel and let rise in a warm place for about 1 hour or until it has doubled in size.
6. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with a himemade glaze and regular sugar. To make glaze: In a small saucepan combine 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar

You can seperate the bread dough into smaller loaves and create miniture breads or you can make one loaf. The sides of the Pan de Muertos are to represent bones so be as creative as you like when creating these decorations with the bread dough.

This is a fun recipe that brings a cultural aspect to your Halloween party. We for sure will be having Day of the Dead bread on the beaches of Tulum for our own spirits, our live spirits as we watch the sun rise, watch the sun set and just hang on the coast of the Mexican Caribbean Nov 2. If you want to switch your Halloween plans and have a different experience for November, know that Casa de las Olas has a last minute discount for November 2012. If you have flexible travel dates, get 20% off our November rates when you email us to book your November vacation. Yup, 20% off your stay with few spots left but still some spots. Email today at info@casadelasolas.com and get in on the last minute Flexible dates = flexible rates sale.

The Mayas have been doing many things right for centuries, but their use of coconuts as a staple in their diets is more than just delicious it is down right healthy! If you look at where Mayan communities have settled throughout Mexico, Guatemala, and South America, they are surrounded by coconut trees. Was this by design or was this just an accident? I don’t know if anyone can answer that question but coconuts, both the water and the meat are an excellent food both nutritionally and medicinally.

Health benefits of coconuts

Coconuts are highly nutritious and rich in fiber, vitamins, and minerals. It is said to be a “functional food” because it provides many health benefits beyond its nutritional qualities. The Coconut can be divided into four parts, each part delivering different nutritional and medicinal benefits. The four parts are the coconut water, the oil, the meat and the milk. The water and meat are obtained without any processing where as the oil and milk do require a process to produce these healthy options.

Coconut water is a hydration liquid that is a 4 times more rehydrating than regular water. The coconut water is found when you open the coconut straight from the tree. The water is rich in potassium, providing double the amount of this nutrient than a banana. It is low in calories and when taken in its natural state is not high in sugar like sports drinks and juice.

Coconut oil is great internally and externally, nurturing the body and your skin. The oil itself can help to lower cholesterol, by creating more of the good HDL cholesterol that will destroy the bad LDL cholesterol. The body also metabolizes coconut oil faster and easier. If you use coconut oil on your skin and in your hair, the oil does moisturizer better and deeper.

Coconut milk is not only delicious, adding flavor to your foods and cooking, but it has high level of omega 3, 6 and 9 fats along with high amounts of amino acids. The milk is digested better by the body as it lacks enzymes that animal milk products have to make animal milk difficult to digest and the milk aids the digestive system, it does not hinder it. As a dairy free product coconut milk is a great option for vegans, vegetarians and those who are lactose intolerant.

Coconut meat is a great source of fiber, potassium, manganese, copper and zinc. The fiber in the coconut meat is what really makes it rock, as it is a great plant source for fiber for those who are wheat or grain intolerant. Like coconut milk and oil, the meat is easily digested and aids in digestion, it does not hinder it.

Hang by a coconut tree at Casa de las Olas in Tulum, Mexico

Coconut trees thrive in Tulum, as the climate and location presents the ideal growing conditions for this palm tree. At Casa de las Olas, we continue to plant more and more coconut trees not only for the nuts nutritional value but the shade it produces from the sun and the birds it attracts throughout the year. It is not unusual for our staff to deliver a fresh coconut to you on the beach or on your balcony over breakfast as a health offering. We want you to return home relaxed and healthy and having a fresh coconut each day will do just that for you.

Coconut trees sustain the property in Tulum

Okay so there are lots of health benefits from coconuts, but the coconut trees themselves also help us to preserve the sand and dunes that make up the Casa de las Olas property. Palm trees are great at protecting the ever-changing ways of nature, the movement of the ocean, natural storms, and the preservation of our dune. Even if coconuts did not have a human health benefit, they have a land health benefit that we utilize in our sustainable practices.

Check out photos of Casa del las Olas in Tulum to see the amount of coconut trees, how the work with the climate and the ocean to preserve our little piece of paradise. we will continue to listen to the contemporary Mayan community that lives here as they continue to show us ways to preserve and protect the beaches of Tulum, their home for centuries and a place that they share with us.