“It’s so hot in the city, it’s so hot, it’s so hot” —Pablito Ortega.
Dear reader,
I’m extremely proud, on behalf of the entire Yucatán Today team, to present this edition, devoted to our state’s cenotes and haciendas: a wonderful combination of nature and history that encourages us to escape the daily bustle and take a break from the heat.
You see, we’re heading towards the biggest challenge Yucatán offers: the month of May usually brings about the hottest days of the year. If you haven’t experienced them, get ready, because when we say hot, we mean “what other places consider a state of emergency” hot, with temperatures that can go as high as 45° C (113° F). Does that sound terrifying? It kind of is, but it’s nothing you can’t survive with a big, cool hat and proper hydration, preferably with cold water. But here’s a secret: when you’re in a hacienda, surrounded by trees, or in a cenote (floating in very cool water), you might not even notice the days are hotter than usual.
But not everything in this issue is about haciendas and cenotes. We’ll also tell you all about a delicious vegetable Yucatecos look forward to a good portion of the year (Ixil onions), the dishes that we traditionally have each day of the week (many of which are more likely found in a Cocina Económica than a restaurant), and an editorial telling you about how we relate to the animals you’ll find in the state. Our intention, as it is every month, is to bring you a magazine that is both useful and interesting, and above all, that will encourage you to get out there and see, try, and experience everything for yourself.
Get the sunblock ready, and let’s go!
By Alicia Navarrete
Communicologist born circumstantially in México City, but who says “uay” since 1985. Life has allowed me to see the world, which in turn has allowed me to discover how much I love the place where I live
Photography by Catherwood Travels, and Renée Morales for use in Yucatán Today.
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