Tuesday, June 28, 2016

MEDICAL SERVICE IN MANZANILLO

If you're going to be in Manzanillo for a while it's important that you know where you can get medical services for any type of emergency. The following are some or the principal places where you can receive medical attention.

Many of these are large clinics with 24 hour emergency services. Some physicans answer calls to more than one clinic, for example: Neurosurgery. If you arrive at a facility and they feel they cannot treat your condition, they will transport you to appropriate facility in Manzanillo or to Colima/Guadalajara.


  •  NAVAL HOSPITAL (333-2740) 
Location: Las Brisas. Turn left (east) off the Blvd just past Cualatas. prior to the main gate on the blvd, and go into the Hospital entrance. You must show ID to guard. If it is an emergency, simply let them know it is urgent.


  • IMSS ( Instituto Mexicano del Seguro Social) (332-1170) 
Location: Large white hospital behind the KFC franchise in Salagua. Allende 222.


  • ECHAURI CLINIC (CENTRO MEDICO QUIRURGICO ECHAURI) (334-0444)
 Location: Main Blvd, Sorianna area, 1215 Blvd. de la Madrid, Salahua


  • MEDICA PACIFICO (334-0385) 
Location: On the main boulevard in Santiago. Av. Palma Real 10. Across from Los Hadas golf course. Turn down into the cul de sac street for the clinic facility. This is the closest facility for Juluapan peninsula residents.


  • HOSPITAL MANZANILLO (Central Medico Quirurgica) (336-7272)
 Location: In the port area. Blvd. Costero Miguel de la Madrid 444.


WHAT'S TEJUINO?




Tejuino is a refreshing drink that you can buy along the west Mexican coast and in northern Mexican states.Tejuino is a beverage originated in Colima, a southwest Mexican state.
The main ingredients of this beverage are corn dough and piloncillo.
Piloncillo is the Mexican word for hardened molases.
Tejuino's base is masa, the very same dough used to makes up tortillas.
They mix it with water and piloncillo, and boil it to a thick consistency. Then a pinch of salt an lemon are added.

Basic Recipe to Prepare Tejuino with Raw Corn Masa
·          Dilute a kilo of corn meal in water so as to obtain a porridge-like consistency
·          Add 3 / 4 of a kilo of brown sugar
·          Allow 4 days to ferment in warm weather or 7 days in cold weather
·          Add sea salt, lemon juice, ice and chile to taste when serving

Origins of Tejuino
Tejuino is a drink whose origins are lost beyond the year 1400 AD.
The place of origin of tejuino is central Mexico, where the Nahua people lived. For this reason the word "tejuino" comes most likely from the Nahuatl language.

Popularity of Tejuino
Today the popularity of this Mexican drink is continuously increasing in Mexico and in the U.S.
Do not confuse "tejuino" with "tesgüino". The latter is another Mexican beverage but much more fermented.

Monday, June 27, 2016

MARGARITA RECIPES FOR THIS HOT SUMMER



Watermelon margarita:
- 4 1/2 cups seedless watermelon cut into rough 1 1/2-inch cubes (about 1 1/2 pounds cubed fruit)
- 1/4 teaspoon kosher salt
- 3 ounces (6 tablespoons) fresh juice from 5 to 6 limes           
- 1 1/2 ounces (3 tablespoons) St. Germain Elderflower liqueur
- 6 ounces (3/4 cup) silver tequila (100 agave)
Directions:
Add watermelon, salt, lime juice, St. Germain, and tequila to a blender. Puree until smooth. Strain through a fine-mesh strainer into a pitcher, using the bottom of a ladle or a rubber spatula to press liquid through strainer.
Mixture can be served immediately or sealed and chilled for up to five hours in the refrigerator. When ready to serve, fill three serving glasses with ice, re-stir mixture, and and divide evenly between glasses. Serve immediately.




Pineapple Margarita:                                           
- 1 1/2 cups fresh pineapple chunks (about 1/2 pound, from 1 small pineapple)
- 1 1/2 ounces (3 tablespoons) fresh juice from about 2 lemons
- 2 1/4 ounces (4 1/2 tablespoons) fresh juice from 3 to 4 limes
- 1 1/2 ounces (3 tablespoons) simple syrup (see note above)
- 1/8 teaspoon kosher salt
- 4 1/2 ounces (9 tablespoons) reposado tequila
- 6 ounces (3/4 cup) Cointreau or triple sec
- 3 ice cubes
Directions:
 Add pineapple, lemon juice, lime juice, simple syrup, salt, tequila, and triple sec to a blender with 3 ice cubes. Blend until completely smooth and frothy. Pour into a pitcher if desired and refrigerate up to 3 hours. Serve over ice.



Lime margarita:

- 4 ounces (1/2 cup) silver tequila (100% agave)
- 2 ounces (1/4 cup) high quality Triple Sec or Cointreau
- 2 1/2 ounces (5 tablespoons) juice from 4 to 5 limes
- 4 ounces (1/2 cup) simple syrup (see note above)
- 12 ounces ice (about 3 cups)

Directions:
At least 8 hours before serving: combine tequila, triple sec, lime juice, and simple syrup in sealable container that will fit in your freezer. Seal and place in freezer at least 8 hours and up to one week (mixture will remain completely liquid)
When ready to serve, add ice and tequila mixture to blender. Blend on highest setting, pulsing and scraping down sides as necessary until completely smooth. Serve immediately.

YOUR BEST OPTION VISITING MANZANILLO FOR VACATION OR BUSINESS

Do you enjoy Manzanillo's beautiful beaches, the warm weather and the people? Are you eager to come back to this paradise? Or do you come often for business opportunities that will make Manzanillo grow?
We think that your best option will be to rent or buy a condo or house and that will help you save lots of money over hotels or bungalows that you can spend the minimum price of $700 pesos per day and per person, plus personal necessities.
Link to our real estate webpage:  http://www.candykingrealestate.com/

On the other hand if you prefer to be pampered. The following link will take you to a page that will help you find the best options of hotels in Manzanillo! 


Sierra E32, Club Santiago
Hotel Las Hadas Resort



Monday, June 6, 2016

WHERE DOES TUBA COME FROM?

Tuba is an exotic drink and common in the tropical regions. It comes from the coconut palm trees and it`s extracted by cutting the coconut just before the flowers sprout. The liquid drips in a container, that sits there for days and they collect the accumulated liquid every morning. They sell it in a fresh version (just how it comes out of the trees) or composed (when its mixed with different fruits like apples, jicama, cucumbers and dehydrated fruit like peanuts and  ground nuts).

Wednesday, June 1, 2016

NAVY DAY IN MANZANILLO

June 1 is Navy Day, or Dia De La Marina in Manzanillo.
Mexico's history has shown the importance of being able to patrol and defend the country's coastlines, in order to prevent invasions. Many such conflicts have occurred in Mexico's past. 
Along with defense, there is a need to develop and take advantage of the oceans in a rational and organized way. To Mexico, its seas are also a great source of bounty and employment. 
Part of Manzanillo's large naval fleetFor these reasons, the history of the Mexican National Navy runs parallel to the birth of Mexico as a nation in the year 1821. 
The Mexican National Navy has been a prime protagonist in every phase of this country's development as a free, independent and sovereign country.
Credits: goManzanillo.com

Friday, May 20, 2016

BASIC INFORMATION FROM MANZANILLO

  • Size: 1,578.4 km2 (609.4 sq mi)
  • Population in 2010: 161,420
  • Demografics:








  • Annual visitors:  (normal season) 1,000+ and (high season) 3,000+