April 2015 - Nizuc Life

Tacology

At NIZUC, we’re passionate about tacos. That’s why we’ve perfected the process to make some of the best fish, shrimp, and beef tacos in the region. They’re all served Baja California style, batter and fried, with coleslaw and either a sriracha-inspired sauce or an avocado and green tomato sauce.

Tortillas are what hold the masterpieces together, so it’s important to know them well. Let’s look at the basics: flour and corn. Flour tortillas are made of wheat flour and are soft with a neutral flavor that is slightly sweet. They are almost always used for delicious dishes like burritos, soft tacos, and enchiladas.

Corn tortillas, on the other hand, are made out of corn flour, so they’re also quite pliable but with a firm and chewy texture. They can be used for soft tacos when they’re fresh, but are also fantastic fried to a crisp and used for hard-shell tacos, taquitos, or corn chips. Some of our favorite toppings are chili habanero sauce, red onion, cilantro, lemon, and avocado.

And while tacos are delicious, they’re known to get a bit messy. When eating one, support the taco between your thumb and index finger on the side closest to you. Your middle and ring finger should rest on top, and your pinky finger can support the end underneath to keep bits of deliciousness from falling out!

A cold beer pairs perfectly with a taco. You can make it even more of a Mexican experience and try a Michelada. These are Mexican beers mixed with lime juice, assorted sauces, spices, and peppers. Buen provecho!

NIZUC Logo

Everyone knows the importance of a good first impression. And for many, before they witness the endless ocean horizon and feel the sun on their face, NIZUC’s logo is the image they connect with the resort. That’s why it was key to create a visual identity that not only translated the spirit of NIZUC, but paid homage to the ancient traditions of Mayan culture and the Yucatan Peninsula.

For the task, we tapped the creative team at New York’s Carbone Smolan Agency, who first visited the resort when it was mostly sand, beach, and sky.

Through research, the team discovered that on ancient Mayan maps the site was called Punta Nizuc, which translates to “nose of the dog.” Inspired by this connection, the team drew heavily from Mayan symbology.

“Mayans had a distinct visual language that consisted of glyphs in the form of humans, animals, and other abstract symbols,” explained Leslie Smolan, Creative Director at the agency.

“We wanted the logo to look handcrafted to reflect the natural forms of the environment, as well as reference the color palette of the region,” Leslie continued. “The goal was to create something that was modern yet timeless, elegant yet primitive.”

Our logo perfectly captures this essence: a rounded square interpretation of a sea dog, with visual movement implied by its angled fins, cast in a subtle color palette reminiscent of sea, sand, and black volcanic rock.

We display our logo proudly around the resort: on slippers, towels, menus, and even cookies. In our lobby, the logo creates a beautiful pattern on the main wall. Made of volcanic rock, it looks like it’s been there for centuries.

And for us at NIZUC, we see it as the perfect way to welcome you here each and every time you visit.

Snorkeling

Swim out just few feet from the shores of NIZUC and you’ll find yourself in an underwater paradise. Octopus, lobster, pink snails, barracuda, angel fish, parrot fish, bull fish, pork fish, starfish and sea urchins play among our coral reef—the second largest in the world.

There are so many areas you can explore: the rocks near NIZUC Beach Palapa, the National Marine Nizuc Park, and Museo Subacuatico de Arte (MUSA), one of the largest underwater art attractions in the world. MUSA spans Punta Nizuc, Cancun, and Isla Mujeres, and snorkeling trips can be booked with our Concierge.

With locations on the bay—not just the open sea—we have snorkeling options for every skill level. The best time to hit the water is either early in the morning, when the water is calm, or in the middle of the day, when the sun is beaming directly on the water. Keep an eye on those shady corners of the coral too—you never know what will be hiding down there!

Don’t worry about the details: we’ll set you up with all the equipment. All you need to bring is your swimsuit and sense of adventure.

Cigar Rolling

Have you met Don Pipo yet? He’s waiting down at the Havana Lounge, ready to roll a cigar just for you. Don Pipo (Jorge Ovidio Guerra Perez) began working at the highly lauded cigar factory Heroes del Moncada in Havana at age 19 and has been curating the cigar collections of Cancun’s best resorts for over 15 years. If anyone can tell you what kind of cigar blend you’ll enjoy, it’s the Don.

The process of cigar rolling is extremely detailed and meticulous. It is a practice steeped in tradition and has remained virtually unaltered for generations. The cigars are rolled on a small wooden board, using a semi-circular blade and a clear purified rubber resin, ¬which is used to seal off the ends of the cigar. The perfect cigar is not too tight or too loose. It has a smooth surface with no dark stains or holes. It’s soft to the touch and can be squeezed between your fingers without cracking. It should be spicy, not herbal.

No two cigars are the same. Along with a strong, rich tobacco, they are filled with fine, large leaves that are grown in the open and harvested by priming them with essential oils and resins. They also come in a variety of sizes, such as the Half Corona, Tres Petit Corona, Petit Corona Corona, Corona Grande, Lonsdale, and Double Corona. They’re graded by the color of the tobacco leaf, Claro, Colorado-Claro, Colorado, and Colorado-Maduro.

Once Don Pipo has rolled your perfect cigar, it’s time to talk spirits. Try the subtle sweetness of an aged rum or brandy. Or, you can savor the heady, smoky nose of a fine single malt Scotch, which pairs well with a cigar.