The Spring Break vacation period is not just a time for university students from the U.S. to make their way to the beaches of Puerto Pe�asco, but also a space for thousands of families to visit the tourist destination and take advantage of the wonderful weather.

The proximity of its warm beaches, true Spring weather, and entertainment are just some of the factors that attract children and adults from the Southwestern U.S. to select this port as a spot to vacation, though families tend to have different itineraries than the university students.

Each Spring Break the presence of entire families, who generally stay in condominiums or vacation homes near the beach, is becoming more notable.

According to data provided by the local Convention and Visitors Bureau (OCV), it is estimated that during just one week of the Spring vacation period nearly 4,600 families, made up of an average of 4 to 5 family members, visited Puerto Pe�asco.

This data is encouraging for the city as a tourist destination, as it represents a significant economic flow given that families tend to diversify where they eat and need for services, from restaurants to excursions, boat rides to ecotourism, as well as the rental of ATVs (four-wheelers, and off-road vehicles).

Another activity that grabs families' interest is simply that of early morning walks along the beach, as well as gathering shells and making sand castles, among other forms of entertainment that the weather and landscapes of Puerto Pe�asco offer.

The relationship between Mexico and the United States is stronger than ever and will not be affected by the election process in the latter country, says the president of the American Chamber of Commerce of Mexico (ACC).

"We are optimistic that this will remain nothing more than an anecdote from the past," said Jos� Mar�a Zas yesterday at the 99th Assembly of the chamber, whose membership consists of 1,400 U.S. companies in Mexico.

Proof of the strength of the relationship, he said, lay in the expectation that U.S. investment in Mexico this year will total some US $23 billion. The total last year was $20 billion.

Among the investors will be those taking advantage of the opening of the retail gasoline market. As many as 12 new brands are anticipated, said Zas. Gulf Oil has already announced that it will be the first foreign firm to take advantage of the change.

"The business reality between the community of Mexico and that of the United States cannot be stopped because of the magnitude and the benefits for both countries," Zas said. "We believe that in the end communication will carry on and understanding between the governments and common sense will prevail."

The business community, he said, does not see investment being either stopped or postponed due to the political situation. Instead, there is more interest in developing new business between the two countries.

Zas also said Mexico is one of the few countries that have suffered minor impact from worldwide financial volatility.

Poc-chuc, the way the Mayans did it, began its humble history not so much as a delicious way to prepare food, but as a means of preservation. Tough, wild pig was pounded out flat to tenderize the meat, and then cured with a salt brine. It could last this way for months, before the salt was rinsed off, and the pork was cooked over an open fire.  

Somewhere along the line, those rascally pyramid-building so-and-sos realized that, during the rinsing stage, the preserved meat would taste marginally better if it was rinsed in locally-available Sour Orange juice instead of water, and would taste even BETTER if it was then buried in a mound of habanero peppers.

Most authentic poc-chuc recipes, as used by both the home cook and in many restaurants, calls for the same brine-marinade-grill method of preparation, with the same palette-numbing results. This recipe uses some of the basic flavors of the dish, and brightens them up a bit, using thick cut pork chops instead of flat-pounded cutlets. It may not be authentic, but it is delicious, uses readily available ingredients, and doesn't bog you down with all that brining business.

Mayan-Style Poc-Chuc Chops   

Ingredients:

• 1 cup freshly-squeezed lime juice
• 1/2 cup freshly-squeezed orange juice
• 10 cloves garlic
• 2 ounces achiote paste
• Salt and pepper, to taste
• Four thick-cut bone in pork chops

Method:

Combine first five ingredients in blender or food processor, and blend until smooth. Cover pork chops and marinate, refrigerated, overnight. Grill on hot grill or under broiler until crusty, caramelized bits form. Serve with beans, pickled onions, corn tortillas, and for extra pizazz, top with...

Mango Habanero Salsa

Ingredients:

• 1/2 red or orange bell peppers, seeded and deveined
• 1/2 red onion
• 2-3 mangos, peeled
• 2 tbls fresh ginger
• 1-2 habanero peppers (to taste)
• 1 tbls honey
• 2 limes

Method:

Chop first four ingredients as finally as possible, or until you run out of patience, and combine in a medium-sized bowl. The amount of mangos you use will depend on your proficiency with removing the flesh from the pit, but it shouldn't take more than three. Add minced habanero peppers to taste, remembering that as the salsa sits, a lot of the heat will mellow. Finally, add the juice from two limes, and chill for at least 1 hour before serving.