Ixtapa’s Baby Turtle Release

baby turtles_by happydog on flickr

When the rainy season comes to Ixtapa in June, I look forward to nights of listening to the raindrops on my window.  But most of all, I love the rainy season, because this is the time when turtles come to our beaches and lay their eggs.  The best part of turtles nesting for me is from August till the end of December, when we all can be part of one of the most emotional events – release of baby turtles to the ocean.

In Ixtapa-Zihuatanejo we are very fortunate to have one of the preferred lands on the Pacific coast for the sea turtles to come ashore and lay their eggs.  Our beaches are home mostly to the Olive Ridley turtles, but also to Leatherback and Hawksbill turtles.

 Dedicated organizations, trained volunteers, and several employees from hotel industry all around the area, carefully “rescue” the eggs and place them in corrals where the incubation is monitored.  Turtles come out of their eggs after 40-50 days.

However, the preservationists don’t stop there!  After hatching, the turtles are kept well fed and cared for in seawater tanks.  Two to three weeks later the turtles are released into the ocean.  With this, the endangered hatchlings are able to grow a bit more, protecting them from natural predators.  Through this process, the specialized organizations in Ixtapa-Zihatanejo count more than 75,000 baby turtle released every year!

 If you are planning a vacation between August and December, I suggest a trip to Ixtapa to partake in a turtle release.  Your Capella Ixtapa Personal Assistant can arrange participation in a release.  Speaking from experience it is truly a special experience.  Hopefully this year we can cheer on the turtles together!

Tortugas Bebés De Ixtapa

baby turtles_by happydog on flickr

Cuando en junio llega la temporada de lluvias a Ixtapa, espero con ansias las noches cuando escucho las gotas de lluvia en mi ventana. Pero mas que nada, me encanta la temporada de lluvias, ya que es la temporada en la cual vienen las tortugas a desovar en nuestras playas. Para mi la mejor parte de la temporada de desove de tortugas es de agosto a final de diciembre, cuando todos podemos ser parte de uno de los momentos más emotivos – liberar las tortugas bebés al océano.

En Ixtapa-Zihuatanejo tenemos la suerte de tener unas de las playas favoritas de desove para tortugas a lo largo del Océano Pacífico. Nuestras playas son hogar mayormente de tortugas del tipo “Golfinas”, aunque también encontramos Laud y Carey.

Organizaciones especializadas, voluntarios entrenados, y muchos empleados de la industria del hospedaje en el área, cuidadosamente “rescatan” los huevos y los colocan en pequeños corrales donde se monitorea su incubación. Las tortugas salen de los huevos después de 40 a 50 días.

Sin embargo, la preservación no termina aquí! Después de salir del cascarón las tortugas son cuidadas y alimentadas en tanques con agua marina. Después de 2 a 3 semanas son liberadas al océano. Con esto, las frágiles crías son capaces de crecer un poco más, protegiéndose así mejor de los depredadores naturales. A través de este proceso, las organizaciones de protección en Ixtapa-Zihuatanejo cuantifican en más de 75,000 tortugas que liberan cada año!

 Si estás planeando unas vacaciones entre Agosto y Diciembre, te sugiero un tour para tomar parte de una “liberación de tortugas”. Tu Personal Assistant de Capella Ixtapa puede arreglar tu participación en la liberación. Es una experiencia muy especial. Ojalá este año podamos celebrar a las tortugas juntos!

Chef Kent Rathbun’s Upcoming Visit To Capella Pedregal

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The entire team is looking forward to the upcoming Food & Wine Festival at Capella Pedregal, happening between July 11-15, where Chef Kent Rathbun will be, along with Johnny Iuzzini, Kevin Rathbun and Capella Pedregal’s Executive Chef Marcho Bustamante, creating a unique culinary experience for our guests.  I had a chance for a quick conversation with Chef Kent, who gave me a little bit of an insight into the upcoming event.

Can you tell us what can the guests of Capella Pedregal’s Food & Wine Festival expect from the event?
Well, I think they can expect and unbelievable weekend of fantastic food, wine, service, and most of all, an amazing environment.

What will you personally be preparing at the festival?
Our famous signature dish, Lobster Scallion “Shooters”, and Molasses Glazed Pork Belly with Texas Peach Molasses Sauce, Charred Corn with Cotija and Queso Crema.

To which part of the event are you looking forward the most?
Beachside dinner, but I always look forward to collaborating with other chefs.

How would you describe your cuisine?
We do a variety of global eclectic foods, with an emphasis on Texas Style cooking.  I love the grill and smoker.

Where and how do you get the inspiration when creating new dishes?
I look at other restaurants and other chefs.  I love to look at new products and being able to be creative.  I travel the world and get creative ideas, which keeps my juices flowing.

What is your favorite ingredient to cook with?  Do you use any Mexican spices in your day-to-day cooking?
My favorite ingredient to cook with is salt; I use all types of salt including sea salts from around the world.  I love cooking with Mexican spices and I daily use chili powder, coriander, cilantro lime, jalapeño, Serrano, Poblano, dried chili and Mexican Oregano.

Do you like Mexican food? What is your favorite dish?
I love Mexican food! Anytime I am in any Mexican city, I just have to have some street tacos.

Do you have any Mexican dish in the menu of your restaurants?
Absolutely, we feature sopes, empanadas and tacos.

Have you been to Cabo or Mexico before? What do you like best about it?
Yes, I like Capella the best. It is like a home away from home. One of the only places in the world I never want to leave.

Thank you Kent! I look forward to welcoming you at the upcoming Capella Pedregal Food & Wine Festival, and above all – tasting your fabulous cuisine!

 

P.S. If you’d like to learn more about our upcoming Food & Wine Festival, you can get more information and make reservations here: http://www.capellahotels.com/cabosanlucas/food-and-wine-festival-,dining_viewItem_43-en.html