Being the immense nature lover that I am and have been since I was a child, when it’s time for me to take some time off from work, there is a place I go to that nourishes, heals and restores me: Cuixmala Mexico. Owned and run by two of my closest and very beloved friends, who have beautifully preserved the property’s 26,000 acres, as well as making it wonderfully livable. The vibe is very cool, authentic, and relaxed. What I love about going there is that you are completely surrounded by its natural beauty, so much so, that I forget my other life and easily immerse myself in nature walks through the palm tree groves, bike along the fragrant dirt roads and stroll the beaches for natural treasures. It’s heaven. I’ve been taking my children as well for many years, so they are as attached as I am to Cuixmala.
Palm tree grove
Beautifully fragrant biking road
I can’t forget to mention the zebras, elans and antelopes lolling about, utterly unthreatening and just a joy to watch, free from the confines of a zoo. And the food is delicious and magically restorative; must be because it’s organic and they grow it all right there, next to the mango trees. Even the various cheeses are homemade, along with butter and bread.
Natural treasures found on the beach
Zebras and Elans lolling about
My latest obsession is this sauce ‘salsa verde’ that is served with many dishes and is an exquisitely yummy and healthy companion to salad, most vegetables, fish or chicken. Since I got back home, I’m living off of it, eating it with anything I can but best with cold chicken and sliced tomatoes. The salsa verde is good for at least 5 days in the fridge, so make extra, so you won’t run out after one meal. Also, I add a little extra extra virgin olive oil and a tbsp of vinegar to loosen it up a bit once its been chilled.
Recipe for Salsa Verde:
1 handful of Cilantro
1 handful of Basil
½ handful of Parsley
¼ Green Jalapeno Chile Pepper
2 cloves Garlic
pinch of Salt and Pepper
2 tbsp Olive Oil
1 tbsp Balsamic Vinegar
Put everything in a blender.
The Salsa Verde should be smooth in texture. Add more olive oil if too pasty but don’t let it be too liquidy either.
(I wrote the recipe exactly how I was given it, which I though was charming and it’s perfect.)