Details of Club Med Ixtapa

As I mentioned in previous posts, Club Med Ixtapa is one beautiful resort, all small details are taken care of to make every corner special. Here are some examples:

Club Med Ixtapa - Part 2

As I was telling you, the sea at Club Med Ixtapa is calm (as the name Playa Quieta says), the waves are small and it is nice to swim in it. The water is warm and clean but very different from the Mayan Riviera, the sand here is darker but still soft. There are sunbeds and cabanas among the palm trees, giving you a great shadow from the boiling sun. The beach bar Miramar serves delicious a la carte snacks (like tuna wraps, burgers, tacos al pastor, fruit salad, etc.) and the bartenders prepare good cocktails (piña colada, margaritas, etc.).

Club Med Ixtapa - Part 1

After an early flight to Ixtapa (45 min. from Mexico City) we arrived to Club Med Ixtapa Pacific.
The resort is located in a relatively new area of the town in a beach called Playa Quieta (calm beach) due to the calm waters. The nice Isla Ixtapa is in front of the resort, stopping the huge waves from entering the bay and providing the calm waters where you can swim, sail or practice other water sports.

Club Med Ixtapa Pacific

Playa Quieta

Soumaya

Soumaya Domit was a philantropist and art promoter, she was the wife of Carlos Slim Helu, the world's richest man. He named the new spectacular art museum of Mexico City after her. It holds an impressive number of art works (66.000) by Mexican and European artists and it was designed by architect Fernando Romero, his son-in-law.

Soumaya museum in Plaza Carso

Swordfish pasta

Unfortunately, the holidays are over... But before I start posting and posting about my holidays in Mexico, here's an easy and delicious recipe, the kind I like the most!
Here's what you need:

Swordfish Pasta

(serves 2)

1 swordfish steak (about 150 gr.)
16 cherry tomatoes
1 teaspoon of green peppercorns
1 teaspoon of red peppercorns
1 teaspoon of black peppercorns
1 teaspoon of himalayan salt
1 garlic clove
1 red chili pepper
200 gr. spaghetti
salt
olive oil
parsley


Rinse and dice the swordfish.

In a mortar, grind the peppercorns and himalayan salt (I also added some coriander).

Mix the swordfish with the peppercorns mixture and 2 tablespoons of olive oil in a bowl, let it marinade for about 20 minutes in the fridge.

In a pan, heat two tablespoons of olive oil, the galic clove (peeled) and the pepper, minced and w/o the seeds. After a couple of minutes, add the sworfish marinade and cook for 3 minutes at medium heat.
Rinse and dice the cherry tomatoes.

Sprinkle the tomatoes with salt and add them to the pan, cook for 5 minutes and remove the garlic clove.

In the meantime, cook the spaghetti in salted boiling water. Drain and add to the pan with the swordfish. Mix and cook at low heat for a couple of minutes. Sprinkle with minced parsley and serve.

Wine pairing: Sauvignon Blanc