Simplicity in Mexico

Have you ever noticed that the simplest things in life are often the best?  What feels better than taking a nature walk to clear your head or the rejuvenation of a slow, deep breath? Neither of these things will cost you much time or any money yet because they are so simple, we often forget how good we feel doing them.

If you have the pleasure of venturing down to Mexico, you will find a true appreciation for the simple joys in life. I recently vacationed in Playa Mujeres and while the beauty of my surroundings was captivating, I was equally taken by the genuine contentment for day-to-day life amongst the locals and their enjoyment of the simple pleasures that often elude many of us in our daily lives.

Life around the Bay of Women

An hour north of Cancun, Playa Mujeres feels a world away from the party scene down south.  As a small enclave filled with private, all-inclusive resorts, it's a destination with plenty to offer in the way of activities.  But Playa Mujeres was clearly created for those who want to get away from the constraints of schedules and demands, as well as the craziness of Cancun. The island is private, and they protect the natural environment (and the peaceful sounds of nature) by only allowing golf carts as their primary mode of transportation. 

Playa Mujeres sits on the Bahía de Mujeres (Bay of Women) and faces the Isle Mujeres, Spanish for "Island of Women” and is known for its pristine beaches, laid-back atmosphere, and delicious cuisine. Its provocative name goes back to the Mayan Goddess Ixchel, who considered the island sacred.  As Spanish explorers discovered the beautiful island in the 16th century, they were struck by the images of goddesses they encountered everywhere and coined the “Isla Mujeres” name.  Today, the Isla Mujeres area offers the best of both worlds for many visitors – proximity to the city life of Cancun while also offering a peaceful retreat away from all the partying.  

Surrounded by majestic beauty in the ruins and the waters

When you are in a place surrounded by so much beauty and history you will want to spend some time exploring. The “cenotes” (natural swimming holes) are an especially stunning and unique attraction, with an equally fascinating history.  

Cenotes were sights of both practical and spiritual significance to Mexico’s ancestral Mayan people.  In addition to providing the main water source for the Mayans, the cenotes were also believed to be their entrance to “the Xibalba,” the Mayan underworld visited by the gods. The importance of the cenotes and their connection to the afterlife meant that most temples and villages were built close by.

One of the most famous is Chichen Itza, a pyramid site near four cenotes, including the "Sagrado Cenote”, a sacred cenote with a stunning blue-green pool of water surrounded by walls reaching up to 25 meters high. I was able to visit this sacred wonder and marvel at its beauty.  Mayans put valuables like Jade, pottery, gold, and incense at the bottom of the Sagrado Cenote as an offering to the rain god Chaac.  According to local legend, and supported by recent archeological discoveries, these “offerings” also included human sacrifice. Despite this somewhat macabre history, it is now a beautiful wonder to behold and is a popular tourist stop. 

The cenotes are located throughout the region and still serve as an important water source for the peninsula.  They are a testament to the resourcefulness of indigenous culture and their commitment to using the goods and resources around them, a tradition that continues today.

The delicious simplicity of Mexican cooking

One of the things I most enjoyed on my trip was the food, I found it to be both simple and incredibly flavorful. Most of the traditional dishes have relatively few ingredients but they are all perfectly prepared and spiced.  The ingredients - vegetables, meats, seafood – are of the highest quality because they are locally sourced.  True Mexican cuisine is a perfect blend of indigenous and Spanish cuisine.  The culinary traditions go way back to before Central America was colonized, and the indigenous people gathered wild chili peppers and corn from the land and cooked beans as other forms of protein were not easily available.  Today, authentic Mexican cuisine is still based on beans, corn, tortillas, and chile peppers, but is also typically served with some sort of meat and cheese.

While on the Island, I couldn't pass up an opportunity to cook with a local chef. I found a company offering such an experience and promising to provide every traveler with “a local’s perspective of the area.” This adventure started with a trip to the local downtown markets to pick out our ingredients. This is the way of life for those who live on the island as there are no big supermarkets with foods trucked in from all over the globe.  We made our guacamole and enchiladas the way the locals do - with fresh ingredients grown nearby that were all grilled for maximum flavor.  This, too, traces its roots back to Mayan culture.  Originally, the enchilada was an empty corn tortilla dipped in chili sauce. Over time, people started stuffing the tortillas with meats, fish, and cheeses and enchiladas became the dish we all know today. But there is a lot to be said for going back to the simplicity of the original dish and enjoying the fresh ingredients without all the added fattening ingredients we use here in the States.

While we walked through the small markets, picking out our ingredients, I was humbled once again by the contentment of the locals who were happy with a limited selection of fresh vegetables from the area and who always made the most of what was available. This way of life reminded me so much of my upbringing in a small Northern Moroccan town. A highlight of this cooking course for me was the enchilada sauce, while the ingredients were simple the freshness of them really made the flavors exquisite. This sauce can also be made into a delicious roasted tomato soup if one omits the peppers. While I was not able to pack up the beautiful beaches and cenotes in my suitcase on my return home, I brought back a greater appreciation for the beauty and simplicity of island life. Taking the time to explore a new place can enlighten and transform you. There is a Mexican proverb, El Que Busca Encuentro, which means “If you search, you will find.”  If you go down to Mexico, searching for inspiration and gratitude for daily blessings, you will certainly find them.

Recipes

Chicken Enchiladas

INGREDIENTS

Meat:

• Half chicken

• 1 onion 

• 4 garlic cloves

• 1 epazote stalks

• 1 teaspoon black pepper grains

Red sauce:

• 2 Guajillo peppers

• 2 Chipotle peppers

• 4 tomatoes

• 1 onion

• 3 garlic cloves

• 1 tablespoon oil

• 3 handmade corn tortillas

• ½ chopped onion

• 1 tablespoon fresh cheese

• 1 tablespoon parsley

Directions:

• Meat:

• Put the chicken, onion, garlic cloves, epazote stalks, and black pepper grains in a large soup pot and cover with cold water. Heat and simmer, uncovered until the chicken meat is ready. 

• Take everything out of the pot. Strain the broth. Pick the meat off of the bones when it cools. 

• Sauce: 

• Clean the peppers.

• Roast all the ingredients on the Comal pan. (Note: a comal pan is a multipurpose cast iron skillet found in most Mexican kitchens.  A regular cast iron skillet will work just fine.)

• Blend the vegetables with some chicken broth.

• Heat the oil in a saucepan

• Add the sauce and cook it until is ready. 

• Handmade tortillas: 

• Combine masa harina, water, and salt in a medium bowl and knead to combine. Add additional water 1 tablespoon at a time until the mixture comes together in a cohesive, non-crumbly dough. 

• Divide masa into balls. Press each ball in a tortilla press lined with plastic into a disk approximately 1/4-inch thick and 4-inches wide.

• Roast them on the comal till they are cooked.

• Remove them and wrapped them to keep humidity. 

• Creating enchiladas: 

• Chop the onion and parsley.

• Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas, place seam sides down Pour the hot sauce over the tortillas.

• Sprinkle evenly with onion, fresh cheese, and parsley.

Guacamole

Ingredients:

• 1 Haas avocado

• 1 small red/white onion finely 

• chopped

• 1 small tomato finely chopped 1 lime

• 1 tablespoon chopped cilantro 

• ½ jalapeño pepper, optional 1 teaspoon salt

• ½ teaspoon black pepper Tortilla chips/totopos

Directions:

• Peel the avocado and remove the core with a knife.

• Mash the avocado in a molcajete until it reaches your desired consistency.

• Add the onion, jalapeno, cilantro, and tomato. Add salt and black pepper to taste. Add lime juice.

• Mix well and serve with tortilla chips.

Tip: To keep guacamole green and fresh, add some extra lime juice and then cover with plastic wrap, pressing it directly onto the surface.