Destinations Travel Magazine chose Vida Vacations and Grupo Vidanta resorts as the cover story for their January issue! The spread is beautiful and we are so pleased they chose to feature our resorts.

“Grand Bliss Resort properties feature spacious, contemporary suites with every amenity beckoning. Guests are rewarded with spectacular views of either the Gulf of Mexico or the dense Mayan Jungle from your private balcony and plunge pool.”

Click on the link below to read the article:
http://destinationstravelmagazine.com/2012TravelPlanner/#/Vida_Vacations…

USA Today featured an article on things to do at The Grand Mayan in Nuevo Vallarta this month! The list includes Brio Spa & Fitness Center, Nayar Golf Course, Wining and Dining, Tie the Knot – Vidanta Weddings, and Accommodations at The Grand Mayan.

“The Grand Mayan resort in Nuevo Vallarta is the perfect combination of sophistication and casual comfort.”

Click on the link below to read the article:
http://traveltips.usatoday.com/things-grand-mayan-nuevo-vallarta-mexico-102046.html

Vidanta Golf was featured in this month’s issue of Golf Vacations magazine! Our courses and resorts are unparalleled and we are honored they chose to feature our recently completed Nicklaus Design Nayar Golf Course in Nuevo Vallarta.

To read the article, Click on the link! Our article is “Finding A Golf Paradise in Mexico”, which starts on Page 16.

http://issuu.com/golfvacationsmagazine/docs/december2011

Ancient Mexican civilizations celebrated the arrival of Huitzilopochtli, God of War, during the Panquetzaliztli month, December 7th through 26th according to the Julian calendar.

Nowadays, Posadas take place on the nine days preceding Christmas. Processions symbolizing Mary and Joseph’s search for shelter in Bethlehem are reenacted from the 16th through the 24th; leading to a different house every night towards the culmination of the posada – a traditional holiday fiesta.

The word posada means “inn” or “shelter” in Spanish; Traditional posadas are held in neighborhoods across Mexico. The celebration consists of a candle-lit procession, usually with two people playing the parts of Mary and Joseph, whilst the crowd sings classic carols. The breaking of the Piñata, refreshments and dancing follow. A piñata is a vessel made of clay or paper, brightly decorated and filled with candy and toys; hung from the ceiling or a tree. One by one, children are blindfolded, turned around and instructed to strike the piñata with a stick. Usually several attempts are made before the container is broken. Of course, when that happens, there is an explosion of goodies and a scattering of children. And who could forget the homemade tamales, sweet buñuelos and warm Mexican punch.

“Ponche” traces its roots back to Persian villages where the beverage was called “Panch”, prepared with water, lime, herbs, sugar and rum. The custom was later passed on to Europe where both the ingredients and its preparation were modified. In addition, it was renamed “Punch”. Spain and consequently, Latin America refer to the savory drink as “Ponche”. Each country’s version is slightly different. Maybe we are biased…but Mexico’s version is the best!

May we suggest a warm Mexican Ponche at this year’s holiday dinner..?

Ingredients

1 pound of Tejocotes (small, speckled orange fruits with an apple-pear taste)

1 pound  of Guava

1/2 pound of Prunes

5 Yellow Apples

4 Sugar Canes

1/2 pound of Peeled Tamarind

3 Cinnamon Sticks

3/4 cup (100 grams) of Piloncillo (dark brown unrefined cane sugar)

2 1/2 cups of Jamaica (Hibiscus Flower)

Rum or Brandy

Procedure

Clean all fruit thoroughly. Slice the tejocotes in halves; slice the guava and apples in fourths. Remember to remove the core of the apple.

Heat 5 Liters (21 cups) of sugared water in a large pot, and add the cinnamon and piloncillo. Add tejocotes, peeled sugar cane (and cut in 6 in. pieces) to the boiling water.

Allow the mixture to boil for approximately 5 minutes, and add the apples, guava, prunes, tamarind and jamaica. Simmer on medium heat and allow the water to evaporate a bit, make sure the guava and apples don’t loose their shape. Ponche isn’t an exact science. Everything simmers together until the fruit is tender, and the dried fruits become plump, sugar-swollen nuggets.

If you like brandy or rum, feel free to add it in. Just make sure to serve the cups with a spoon, so everyone can enjoy the delicious fruit.

Serve warm and enjoy the holiday festivities with the whole family!

People in Mexico and around the world celebrate these days with family and friends by feasting, throwing parties, visiting graves and building altars filled with food, flowers, incense (known as copal) and photos. Despite the gloomy theme, Dia de los Muertos is a joyful holiday and a great time to share stories about loved ones.

If you see candy skulls or other various skeleton items over the next few days you now know why they are around. For all of those who are celebrating this holiday, “Feliz Dia de los Muertos!”

Have you ever wondered how safe the water is down in Mexico? Stories of “Montezuma’s Revenge” tend to make visitors turn to bottled water for their recommended 8 glasses a day instead of local water.

Until my last stay in Nuevo Vallarta, I was not aware of the resort’s top of the line system that treats and purifies water on site. In the past I would use the large bottle in the bathroom from brushing my teeth (I thought that was the reason it was there). Oops! Well now I know and you all do too!

While I still like San Pellegrino when dining and lounging, I am comforted by the effort the resort has made to keep us members healthy! So next time you are staying at The Grand Bliss, know that whether you are brushing your teeth, showering or filling up a water bottle for a day at the beach, your water has been purified and filtered!

Remember to drink at least eight glasses of water a day especially when you are spending your days outside under the Mexican sun!

One of my favorite things about The Grand Bliss rooms is the spacious bathroom with the large Jacuzzi bathtub. I have always loved taking long bubble baths and vacation turns out to be one of the times when I can indulge in them. On our last stay in Nuevo Vallarta, I was thrilled when we were set up with a fantastic view of the landscaping and ocean.

After our first day at the resort by the pool, we got back to our room after 7, which gave me time to take a nice bath before our 9 pm reservations at Gong. I slid the balcony doors and bathroom doors open and was able to watch the sun set while I sipped on champagne in the bubbles (Did I forget to mention I called up champagne from room service?!). It was the perfect way to kick off vacation!

The bathtub has great samplers on the ledge from Brio Spa that I always take advantage of. I tend to spread them out during my stay and use one for each bath- bubble bath, oil and bath salts.

Do you take full advantage of the great amenities in your room? Also, if you end up using all of your complimentary bath products, full size products are available for purchase!

Veracruzana Sauce Ingredients:

4 tbsp. olive oil

4 tbsp. white wine

4 cloves of garlic – minced

1 onion (medium size) – chopped

1 tsp. fresh oregano – chopped

2 lbs. peeled ripe plum tomatoes cut in seedless strip

1 large red bell pepper – deseed and devein in strips

1 large green bell pepper – deseed and devein in strips

1 large yellow bell pepper – deseed and devein in strips

2 bay leaves

Salt and pepper to taste

Snapper Ingredients:

4 tbsp. olive oil

4, 6 oz. snapper filets with skin

1 cup cherry tomatoes cut in half

½ cup Spanish or Italian green olives – pitted

1 tbsp. cappers – chopped if large (small capers can be left whole)

1 lime cut in quarters

Recipe yields four servings

Preparation:

In a nonstick pan, sauté the onions in hot olive oil until they begin to soften and color. Add bell peppers and cook for two minutes. Then add tomatoes and cook until soft. Add white wine to deglaze the pan, add oregano and bay leaf and cook for about 10 minutes. Season with salt and pepper to taste. Set sauce aside.

In a nonstick pan, fry the fish filets in olive oil until they are half cooked and set aside. In another pan add 2 tablespoons of olive oil and sauté the olives, cherry tomatoes and capers for a few minutes and combine with the Veracruzana sauce and bring to a boil. Transfer fish into the sauce and continue cooking for 10 minutes.

Arrange the fish on a large plate and cover with sauce (remember to remove bay leaves). Serve with steamed rice and sautéed vegetables. ¡Buen provecho!