Sitting on Zihuatanejo’s Playa del Ropa as the Pacific rolls in might just be the cure for whatever ails you. Drinking a Pacifico under a palapa umbrella, getting up only to watch a baby turtle release—the sun, the coconut palms, the bath-warm ocean—it sounds relaxing as hell, right? Zihuatanejo is just an hour flight from Mexico City in the state of Guerrero. It has more to offer than idyllic beaches.
Playa del Ropa (aka Beach of Clothes) has a storied history. Rumor has it a ship sunk offshore centuries ago and spread its cargo of clothing across the shore. Holding a prime spot on the beach is the Thompson Zihuatanejo. Opened in 2018, the luxury hotel has a contemporary design that isn’t at odds with its natural setting. Rooms are decorated with tile and parota wood and include artwork by contemporary Mexican artists. Outside HAO, the hotel’s main restaurant, there’s a new poolside mural by Mexico City artist Oscar Torres.
Try to time your trip so you can enjoy Pozole Thursdays, a tradition in the city of Zihuatanejo. Pozole is a hearty soup/stew made with hominy corn. You’ll typically find red pozole made with pork, but the Thompson offers a different take on the local favorite. Its green pozole is made from pepitas (pumpkin seeds) and chicken. To best enjoy it, executive chef Javier Garcia Cerrillo says to rub some Mexican oregano in your hands vigorously, then scatter it into the bowl.
“Smell your hands, then you take your first bite,” says Cerrillo. The aroma heightens the flavor.
In Zihuatanejo, Pozole Thursdays are huge. As such, you need to be punctual.
“You’re not going to find a bowl after 5 o’clock,” says Cesar Estrada, food and beverage director at the Thompson.
While pozole is typically red, the Thompson Zihuatanejo has a recipe that includes green pepita seeds. Another must on your itinerary: Take a cooking class with Cerrillo to master the art of grilled fish. He’ll instruct on the best way to clean and gut a sea bass, in this case, stuff its belly full of oregano, peppercorns, and lemon slices, then throw it on the grill. When the sea bass comes off the grill, it’s simple and amazing.
The chef introduces the class to molcajete, a stone tool that puts a mortar and pestle to shame. Cloves, peppercorns, cilantro, lemon, tomatillo. Nothing stands in the way of the molcajete. We learn how to debone red snapper, then marinade with a medley of onions, jalapeño, blueberries, and strawberries. It’s unconventional and outrageously delicious.
A resort with the heart of a fishing town
The chef’s class is a reminder that long before Zihuatanejo was a place to relax, it was a fishing town. And it remains so today. The next day calls for a walk on the Paseo del Pescador (Fisherman’s Walk) that follows the main beach, Playa Principal. During the winter, you’ll see sailboats from up north come to spend time in the bay. There’s still a daily fish market at the Playa Principal where boats come in early in the morning with the day’s catch. Before the first crack of light and before most shops open, locals carry away Spanish mackerel and red snapper to cook later in the day, while cats linger hopefully.
It’s no surprise the area is one of the best sport fishing destinations in Mexico. Nearer to shore, you might find roosterfish, bonito, and wahoo on the end of your line. Move a little farther out in the Pacific for bigger quarry like sailfish, blue and black marlin, dorado, and yellowfin tuna.
And, if fishing is not your thing, there’s always surfing.
“If you fall, fall flat,” says Leon “Leo” Perez from Catcha L’Ola surf school. A former Mexico masters surf champion, Perez has been teaching professionally for 25 years and informally for 40.
We’re in the waters off Playa La Saladita, a spot popular with surfers from Canada and the U.S. Along the beach, you can find surf shacks, bungalows, villas, and some places to grab a beer and some fresh seafood. Offshore, the waves roll in like clockwork; they’re a favorite among longboarders. For shortboarders, there’s a great spot at the nearby Troncones.
Development is on the way to La Saladita. Over a cold bottle of Victoria later, Leon explains that he bought land here in 1996. Since then, he’s sold some to help finance a small compound that includes a house for him, a pool, and an opening-relatively-soon vegan restaurant. The last one he plans to open with Rodrigo Sanchez from the acoustic guitar duo Rodrigo y Gabriela.
At the end of your day, exhausted from surf and sun, nab a beach chair and order a beer from the hotel’s attentive staff. Watch frigate birds slowly circle overhead as the sun lowers. Yes, Zihuatanejo has more to offer than one spectacular beach, but at this moment, that spectacular beach is really all you need.
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There’s no doubt when the weather turns colder as we settle into winter, stouts take center stage. And while we enjoy all its iterations: standard stout, imperial stout, and robust barrel-aged stouts, we think this malty, chocolate-filled beer’s close cousin deserves a little respect as well. Of course, we’re talking about the oft-overlooked porter. And the best porters, oh buddy, they’ll have you rethinking your seasonal bevvie of choice.
For those uninitiated, the porter style had its genesis in England like many other iconic beer styles. It first appeared in the 1700s and is (you guessed it) named after porters—individuals tasked with transporting luggage.
A confusing origin story
“Stout is the direct descendant of porter. In the 1700s, it was common to use the word ‘stout’ to refer to a bolder, higher-alcohol version of any beer style, much in the same way we use the word ‘imperial’ today,” says Zach Fowle, advanced cicerone and head of marketing for Arizona Wilderness Brewing Co. in Phoenix, AZ. “Porter was the most popular beer of the day, and over time, “stout porter” became a popular variant. But by the late 1800s, demand for regular porters evaporated, and stout porter shortened simply to stout.”
But more has changed between the 1800s and today than just our penchant for wearing top hats. “Today, most brewers seem to market beers as either stout or porter based on vibes, rather than on any notable stylistic differences,” he says.
Specifically, porters are known for their dark, almost pitch-black color and rich, sweet flavor profile. If you were to drink a porter and a stout side by side, you might even have difficulty discerning the differences between the two.
Stout versus porter is an enduring topic of discussion in the brewing industry. “While there’s no debating the porter came first—and stout used to be called stout porter, so it was a stronger version of a porter—the lines have become very blurred over the years,” says Rob Lightner, co-founder of East Brother Brewing in Richmond, CA.
“I would venture that even among professionals, a blind taste test would often yield inconclusive results,” says Lightner.
The difference between porters and stouts
Porters tend to be on the milder, more chocolatey end of the spectrum, Lightner says, whereas stouts are typically a little stronger and more roasty. Of course, this isn’t a hard and fast rule
Fowle agrees, “Porters tend to be fruitier, sweeter, and less bitter than stouts, with cocoa and caramel flavors in balance with dark malt bitterness. And stouts are usually hoppier, drier, maltier, and more coffee-forward—and may even have a touch of acidity.”
Whether or not they fit neatly into boxes, one thing’s for sure: both make for incredible cold-weather brews.
“As the nights grow longer, drinking a light, summery beer just doesn’t seem right,” says Fowle. “Porter is the perfect style for the transition to winter: warming and toasty yet not too heavy, with flavors of coffee, chocolate, and pie crust that correspond with autumn weather and holidays.”
It’s the perfect time to broaden your repretoire. Sweet, robust, warming, and well-suited to the season, here are the best porters to drink now.
1. Deschutes Black Butte Porter
There are few porters more well-respected than Deschutes’ iconic Black Butte Porter. It’s brewed with Cascade and Tettnang hops as well as 2-row, Chocolate, Crystal, and Carapils malts as well as wheat. This 5.5% ABV year-round offering is great for cold-weather drinking because of its mix of roasted malts, coffee, and chocolate. It’s a robust, subtly sweet beer perfect for imbibing on a crisp fall night.
The key to 360-degree muscle: 90-degree eccentric isometrics. It might seem like we’re throwing a lot of geometry at you, but the concept behind time under tension (TUT) is simple, says Joel Seedman, PhD, owner of Advanced Human Performance: “Perform the lowering phase of a movement in a slow, controlled fashion, usually 3 to 5 seconds; pause in the stretched position, typically around 90 degrees; then perform the lifting phase in a powerful yet controlled fashion.” Believe us, a time-under-tension workout can humble even seasoned lifters…Eccentric isometrics are like the pressure cooker of training.
“Rather than mindlessly performing slow-tempo reps, you’re using the increased time under tension as a means to fine-tune your body mechanics and alignment, which requires more mental engagement and focus,” Seedman adds.
If you want to forge functional muscle mass and strength while simultaneously bulletproofing the joints and connective tissue, give this 10-move, full-body eccentric isometrics workout a go.
Directions
Perform the following moves as 90-degree eccentric isometrics following the above protocol. Use heavy weight, but not at the detriment of proper form. Rest 60 to 90 seconds between sets and 2 minutes between circuits. Perform once every 2 to 4 days for optimal results.
Best Time-Under-Tension Workout for Total-Body Strength
Circuit 1
A. Barbell Back Squat
Set a squat rack up with heavy weight, then grasp bar and step under it. Squeeze shoulder blades together, then stand to unrack bar and step back with feet shoulder-width apart. Inhale, hinge at hips and slowly bend knees to 90 degrees. Pause, keeping natural arch in low back, then extend through hips to powerfully stand. 3 x 4-6 reps
B. Renegade Row
Start in the top position of a pushup with hands shoulder-width apart on moderate-to-heavy dumbbells (shown). Explosively drive right elbow back to row dumbbell toward ribs while balancing on opposite hand and feet. Pause, then slowly lower weight, stopping a few inches above floor. Switch sides after all reps are done. 3 x 5 reps each side
Circuit 2
A. Dumbbell Bentover Row
Stand with feet hip-width apart, holding two moderate-to-heavy dumbbells in front of thighs, palms facing you. Push hips back and hinge torso forward so it’s nearly parallel to floor, soft bend in knees. Dumbbells should be near shins. Drive elbows back to row weights toward ribs. Pause, then slowly lower down for 3 to 5 seconds. 3 x 4-5 reps
B. Incline Dumbbell Chest Press with Legs Raised
Set an adjustable bench to a 30- to 45-degree angle and lie back with dumbbells in either hand. Engage core and lift legs off floor, flexing feet. Press weights overhead, palms in. Slowly lower to 90 degrees, staying tight and compact. Pause, then drive weights up directly over chest. 3 x 4-5 reps
Circuit 3
A. Dumbbell Bulgarian Squat
Stand lunge-length in front of a flat bench, holding heavy dumbbells in each hand by your sides, palms facing in. Rest the ball on top (shoe’s laces) of your right foot behind you on the bench. Slowly lower your body until your front thigh is parallel to the floor. Pause, then drive through your heel to stand. Switch sides after all reps are complete. 2 x 3-4 reps each side
B. Single-leg Romanian Deadlift
Stand with feet hip-width apart holding dumbbells or kettlebells. Drive right leg up, foot flexed, knee aligned with hip, making a 90-degree angle. Hinge at hips as you slowly lever your torso toward floor, lowering weights and driving right leg back for counterbalance. Hold, then squeeze glutes to reverse. 2 x 3-4 reps each side
Circuit 4
A. Pullup
Hang from a pullup bar using an overhand grip with legs extended and feet flexed. Engage lats and draw shoulders down your back, then pull yourself up until chin is higher than hands. Pause at the top, then slowly lower. Pause at bottom, then reset before your next rep. 2-3 x 4-5 reps
B. Kneeling Overhead Barbell Press
Hold a bar with moderate-to-heavy load at shoulder level with forearms perpendicular to floor. Kneel at end of bench with feet flexed to grip edge for support. Inhale, engage your core and glutes, then press the bar overhead, pushing your head forward so it passes your face, exhaling at the top. Slowly lower until elbows are at 90 degrees, then hold to maintain tension. Begin your next rep from here. 2-3 x 4-5 reps
Circuit 5
A. Dumbbell Pushup
Place hands on dumbbells (this provides greater range of motion) at shoulder width and feet wider than shoulder width with just toes touching the ground. Keep head neutral and hips high to increase tension on core, chest and tris and reduce stress on spine. Slowly lower to the floor. Stop once elbows hit 90 degrees, pause, then push up to start. 1-2 x 6-8 reps
B. Biceps Curl
Stand with feet hip-width apart with moderate-to-heavy dumbbells in each hand hanging by sides. Engage biceps to curl the weights up, keeping upper arms still. Pause at the top, then lower slowly. Don’t let arms drop all the way down to keep greater time under tension on biceps. 1-2 x 6-8 reps
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If you haven’t picked up a jump rope since elementary school, you’re missing out on a fantastic cardio workout. Not only will you burn a ton of calories in a short amount of time—200 to 300 calories in 15 minutes—but jump ropes can also improve your coordination and agility. Better yet, jumping rope doesn’t require much space, so it’s easy to do at home, and it’s often more mentally stimulating than jogging or swimming.
Choosing a Jump Rope
When deciding which jump rope is best for you, it’s important to determine what your goals are. While lightweight speed ropes are popular for cardio-focused training, weighted or drag ropes will be best for those focused on strength training.
No matter what your training goals are, we’ve got you covered with this roundup of 10 jump ropes from top brands including Crossrope, TRX, Rogue, and more.
The Best Jump Ropes of 2022
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