Golf like a Legend

Golfing beyond the local greens is popular fare these days; teeing off with rainforest at your back, or a sun setting in to ocean, or swinging into a mounting range volcanoes. In Cancun, two new Greg Norman courses join a legendary Jack Nicklaus course to confirm what most familiar with the game already know—Mexico is a golfing Mecca.

No overstatements here as even the PGA has taken wind of this knowledge and incorporated a few pit-stops to the country on their schedule. Among the endless courses, four surface to the top and provide an experience for novice and pro alike.

El Camaleon Norman’s first Mexican course; situated 40 miles south of Cancun. To say the course is challenging is a bit deceitful as the 18 holes resemble something of a Caribbean park-ride—through jungle and swamp, along ocean, weaving in-and-our of mangroves. In fact, El Camaleon became so popular with golf-aficionados, that it was the first dip south of the border for the PGA.

Campo Tipo Ejecutivo - A brief but relaxing 9-hole at Gran Melia Cancun Golf Club. Not necessarily backed by a boldname golf legend, this course is made for the jet-setting Cancun vacationer looking to wind down the day.

Playa Mujeres Golf Club is 18 “eco-friendly” holes designed by trendster Greg Norman. The greens assume a less flamboyant tone, compared to El Camaleon, and are streamlined in design.

Pamilla Golf Club - The award-winning course that boasts a cinematic view of the Sea of Cortez at all 27 holes. The course was recently equipped with some new luxuries, however still maintains its legendary appeal and title as one of the top 100 golf courses in the world by “Great Golf Resorts of the World.”

Have Yourself a [more] Traditional Cinco de Mayo

Whether or not you noticed—and I certainly have—we’ve been trapped in the midst of seemingly the worst drought in years. We’re meeting our rain quota; the crops are doing fine; and I’d say our economy is managing. What I’m speaking of is the lack of parties. It hasn’t been rough in Cancun, but for our neighbors to the North, I can just tell they’re feigning for a good reason to go out this Monday night and call into work the next morning.

In Mexico, Cinco de Mayo has a little more culturally significant baggage. Where we recognize it not only as a celebration, but a commemoration of our victory over the French at the Battle of Puebla, other countries have adopted it as a means of embracing some of the more unbridled and ambitious traditions of our culture.

These festivities range anywhere from consuming trough-loads of cerveca to banquets of colorful Mexico dishes—some authentic, some no so much—but regardless, there’s no denying Cinco de Mayo as a celebration of a victory first, and really, really good foods second.

There’s a pretty accurate understanding that the only way to get an authentic Mexican meal is to drive South, far from Taco Bell, and cross over a border. In the Yucatan, our finer Cancun resorts have been applying tradition to preparation, orchestrating beautiful and authentic cuisines. But if you’ve yet to visit Mexico and experience the food, this Cinco de Mayo should focus be focused toward eating something as traditional as the holiday itself.

What’s on the plate? Chunky Tomatillo Salsa.

Ingredients

(6) Tomatillos, husks and chopped
1/4 cup of yellow sweet bell pepper, chopped
(1) Teaspoon of mild chili pepper, finely chopped
(1) Garlic clove, crushed
(1) Tablespoon of sweet onion, chopped
1/4 cup cilantro leaves, chopped
Zest and juice of 1/2 lime
Salt and pepper to taste

Preparation

1. Chop the vegetables in 1/4-inch pieces and mix them all together into a bowl, and season with salt and pepper.
2. Drain all excess water and chill for one (1) hour.

Feel free to hollow out an avocado and use as a bowl for the salsa; cut up the pulp and add to the mix.

Enjoy the salsa and your slightly more authentic Cinco de Mayo.