Information about Mexico
Imagine: here you are standing in a tropical grove, and under the cries of colorful parrots, you see Mayan hieroglyphs on the walls of Palenque temples. Or, merging into a single thing with a surfboard, paddle toward the surf, crashing powerful turquoise waves on the coast, and behind you stretch bright white beaches. Or you can scuba dive into an underwater cave surrounded by fish, as if drawn by a bright gouache. Or until dawn and fall you dance to the world’s best Acapulco discos! And in the intervals – try at least part of the 300 local varieties of tequila – and without any lime and salt there, and as strict Mexican peasants – with tomato juice, generously flavored with chili. And if pepper is not enough – eat any of the local dishes, from which a fire is lit in the mouth. In this whole Mexico – the colors, tastes and other sensations here are bright, juicy, clean, just have time to enjoy.
Hotels in Mexico
The classification of Mexican hotels differs a little from the standard international: “stars” are assigned according to the same rules, but only with luxury establishments it is a little more complicated. In addition to the usual 4-5*, there are chic Gran Turismo hotels and special, highest category hotels. The first performs any fancy of expensive guests: restaurants, shops, spas, golf courses – in vast territories you will find everything your heart desires. Others are betting on an exclusive: their own diving island or mini-reserve.
In Mexico City the bed at the hostel costs from 105 MXN, the double room in the 3* – from 250 MXN, in the comfortable 5* – from 1100 MXN per day. In Cancun resort you can rent apartments for 400 MXN, double room in hotel of 4* for 550 MXN or villa with swimming pool for 1500 MXN, more budget option – to be limited to a bed in the hostel for 190 MXN per day. The ever-cheerful Acapulco invites you to 3* for 450-500 MXN, resort hotels on the first coastline for 1000-3000 MXN and luxury holiday homes for 800-30 000 MXN per night.
Mexican cuisine and restaurants
Mexican cuisine is more a blend of regional gastronomic traditions than a single set of dishes. In the north of the country, the main components of the meal – beef and goat, and the method of their preparation is reminiscent of American – often barbecue. In central Mexico, everything revolves around corn, legumes and spices (which, however, does not displace meat at all) – in the form of cakes, various stews and casseroles. The southern part of the country is a fan of chicken and spicy vegetables – this is easily explained by the influence of Caribbean cuisine, and the coast is eaten by fish and seafood.
As a rule, national dishes do not do without three typical components: tortillas (corn cakes), beans and hot chili. Popular “olʹya-podrida” (goulash), “carne-asado” (fried beef with garnish), aromatic “tamales” (steamed pieces of corn dough, wrapped with corn on the cob and drizzled with sauce). Nourished by papaya, mangoes and tea, Mexicans for the most delicacy worship the pieces of fried sugar cane – canas-asadas.
Most Mexican restaurants specialize in traditional dishes, skillfully combining all (and not only) ingredients, treats and drinks on the menu. Seafood in a wide variety of variants served in “marisquerias”, the aromas of fresh baking lure in the bakery. Bistro comes into fashion, updating the assortment to suit the season: fruits and vegetables, meat that has recently been grazed on farms, and fish from the ocean – right to the table.
Materials are from the site: tonkosti.ru