Mistaken Identity Ignites Panic in Beach Town
Tara A. Spears
What initially looked like an unprecedented invasion of a dangerous algae on a popular beach in the western state of Nayarit has instead been identified as a harmless Pacific macroalgae — not the same seaweed that has become the scourge of Quintana Roo’s Caribbean shores. For the past couple of weeks, beachgoers and residents in Rincón de Guayabitos have observed clumps of brown muck covering the shoreline.
Why the panic that the algae bloom could have been Sargassum? It’s because local hotel managers are aware of the Atlantic coast disasters: Anyone who has walked a beach in Playa del Carmen during a bad bloom knows the rotten-egg smell and the hideous swarms of insects. And the decomposing sargassum creates gas that can cause respiratory irritation. The Sargassum cleanup is expensive and industrial-scale: Mexico spent an estimated 800 million pesos on sargassum containment and removal in Yucatán in 2025 alone. So, yes, tourists and hotel management panicked at the thought of sargassum on our beach.
Fortunately, cooler heads prevailed by immediately sending samples of the brown globs for scientific evaluation. The algae identification was carried out at the Laboratorio de Ecologia Marina y Biotecnologia Acuicola at the Universidad Autonoma de Nayarit, a research unit within the university’s coastal sciences program. Since identification turnaround was important to quell the tourism panic, the experts gave the samples full priority. In this case, the samples collected in the morning of July 7 were under the microscope by afternoon. Nayarit’s marine research capacity may be limited but the scientists are professional and caring.
Profepa, Mexico’s environmental protection agency, concurred with the UAN analysis: “It’s a natural macroalga,” said Roberto Rodríguez Medrano, the PROFEPA official in Nayarit. Profepa also assisted with clean-up efforts in Guayabitos. The Mexican Navy, along with area businesses and the state government, worked quickly to initiate immediate removal procedure. In Jaltemba Bay, municipal crews consisting of hotel employees, concerned residents and the Navy cleared Guayabitos’ beaches by midday enabling visitors return to clean sand.
Learning about the effects of seaweed beaching are new to many residents and visitors in western Mexico but coping with the negative effects of the brown algae is a way of life in the Gulf of Mexico, the Caribbean islands and Mexican Atlantic Ocean beaches since 2011. It’s the messy look and fear of health issues when algae pile up on the beach that has the tourists avoiding the beach during a bloom. Fortunately for Guayabitos, beside this aesthetic issue of deposited algae on the beach, Hypnea algae itself does not carry any health risks.
While the recent Guayabitos algae event was a false alarm, the underlying conditions that produced it are real and worth watching. The Guayabitos algae bloom is indicative of a larger trend. Mexico’s Pacific coastal waters are warming at a rate of 0.2 to 0.3 degrees Celsius per decade, according to sea surface temperature data from the Mexican Institute of Oceanography. That may not sound like much, but it shifts the thermal baseline for macroalgae reproduction. Warmer water extends the growing season for tropical and subtropical species, including Hypnea, meaning more biomass available to wash ashore during upwelling events.
Whether natural macroalgae events will intensify depends on three variables. Upwelling strength: La Nina patterns, projected to become more frequent under some climate models, intensify the nutrient pulse. Agricultural fertilizer runoff: current trends point upward with no regulatory clamp on coastal nutrient discharge. Storm frequency: tropical cyclones near the Nayarit coast disturb shallow algal beds and transport loose fragments toward the beach. All three are trending toward more algae, not less said Science Direct.
Fortunately, Pacific coast events such as the recent one in Guayabitos are typically localized and temporary. Residents said that there have been other instances of smaller deposits previously but not at this scale.
Good news for the traveler: not every brown pile on the sand is an ecological disaster. Sometimes it’s just a native plant having a bad week. You can still count of a beautiful, healthy environment in Los Ayala, Guayabitos, and La Penita.
Algal blooms are a normal part of seasonal ocean variation. As light and temperature increase in the spring and summer, it triggers algae growth. This growth, like the arrival of spring on land, can be spectacular, such as the sea sparkles with bioluminescent algae Noctiluca sp., or an algal bloom can be unpleasant, as with the July algae dumps.
From an environmental perspective, seaweed, especially Hypnea, are valued as an important part of the health and biodiversity of open ocean ecosystems. From a human economic view, the appearance of a macroalgae bloom on the shores of tourist areas can be devastating. At present, no one can predict the long-term trend of seaweed blooms, but it is unlikely that the beaching accumulations will stop. Continuous and improved monitoring via satellite, ships and forecasting systems are underway to try to minimize the effects of algae bloom.
Come on, take that scheduled vacation in Guayabitos, we’re got you covered for relaxing and good times. Don’t let mistaken identity interfere with your enjoyment of Jaltemba Bay; the ocean is still a happy place.
Change in Latitude Recharges Energy: Katie Albee
Tara A. Spears
Joining the thousands of foreigners that choose to relocate to Mexico, new arrival Katie Albee agrees that the Mexican culture, lifestyle, and gorgeous natural setting, especially the beaches, are perfect for living the good life. This vivacious wellness coach believes in living a balanced lifestyle and seeking positive energy. “I feel so energized and centered living in Mexico. Walking the beach is a beautiful way to let go of negative energy,” explained Katie. “By being in Guayabitos I’m learning to relax, to slow down. My favorite habits have always been traveling, meditating, cooking, and art- all of which are outstanding in this country!”
This former Oregon, USA native Katie has pursued blending the spiritual and physical elements to maximize wellbeing. “Because I’ve seen holistic measures work in my life, I wanted more knowledge. I began studying Reiki and earned qualification to practice seven years ago. While all people do not achieve the same results, many people worldwide believe in the benefits, seeing a positive change in their life.”
If you’re like me, someone that didn’t grow up on the west coast, I was not familiar with Reiki. I assumed that it was a type of yoga-nope. According to the International Reiki Center: Reiki is a Japanese technique for stress reduction and relaxation that also promotes healing. It is administered by “laying on hands” and is based on the idea that an unseen “life force energy” flows through us and is what causes us to be alive. If one’s “life force energy” is low, then we are more likely to get sick or feel stress, and if it is high, we are more capable of being happy and healthy. While Reiki is spiritual in nature, it is not a religion. Intriguing philosophy.
Reiki is a simple, natural and safe method of spiritual healing and self-improvement that everyone can use. It has been effective in helping virtually every known illness and malady and always creates a beneficial effect. It also works in conjunction with all other medical or therapeutic techniques to relieve side effects and promote recovery.
A key concept is that Reiki treats the whole person including body, emotions, mind and spirit creating many beneficial effects that include relaxation and feelings of peace, security and wellbeing. Many have reported miraculous results. It’s exciting to have an experienced, trained Reiki coach in our community. You can call Katie for information or to set up an appointment 1 801 228 7923; visit her Facebook page, or go to her Youtube channel for free meditation videos: https://www.youtube.com/playlist?list=PLu65IZTOfmyXYfuclOWSSvtIkFW3KHuJb
Ever since she was a teenager, Katie has expressed her creative side through textile art. She creates bright tie dyed shirts and will make designs in your preferred colors as well as multiple shirts for a group. “The abundant sunshine and natural hues of all the Mexican folage is so stimulating!”
Although Katie embraces a holistic approach to living, you’ll see her at the market, the beach, enjoying Margaritas in local bars, just being a regular woman who found peace, harmony and happiness in Mexico. “Over the last few years, I’ve done a lot of inner work. Guided meditations taught me how to hear my own inner voice instead of the noise around me. Nervous system regulation taught me that urgency isn’t the same thing as progress. Peptides and wellness technologies helped support my energy, recovery, focus, and resilience. But Mexico has taught me how to savor life.” 
Julio’s New Adventure: Botanero Jaltemba Restaurant
Tara A. Spears
La Penita restaurateur, Julio Cesar Parra Cortez, recently closed his popular steakhouse for the summer and customers thought that he was taking a vacation. Nope. This hard-working chef is starting up a second restaurant, Botanero Jaltemba, just two doors away on Emiliamo Zapata #64 just steps from the ocean.
“This restaurant is totally different: It has only traditional Mexican dishes, its more casual and family oriented,” said Julio. “Botanero Jaltemba is the perfect spot for relaxing. We serve authentic recipes, fresh ingredients, and generous portions designed to satisfy the whole family. From classic snacks to fresh seafood with coastal flavor, there’s something for everyone.”
It’s exciting to be a part of the startup as Julio explores menu options. Open daily from noon to 8 pm, the restaurant features iced beer buckets for the adults and a children’s menu for the kids. To make reservations or to order take out: 322 213 6035. Accepts credit cards.
The international visitor might not be familiar with the term, botanero. Botana is a Spanish word that refers to a variety of savory snacks or appetizers commonly enjoyed in Spanish-speaking countries. Botanas are typically served as small, shareable dishes that are meant to be enjoyed alongside drinks or as a precursor to a meal. They are often served on small plates or in communal bowls for sharing.
Botanas come in a wide range of forms, each offering its own distinctive flavor and textures that offers a unique glimpse into the culinary heritage of its origin. The Botanero Jaltemba’s initial botanas include: cerviche, 2 types of shrimp in the shell/cucaracha, nachos, jicama, and marlin tacos. Come and decide on which dish is your favorite. Julio makes a wicked good Michelada and Margarita, perfect to go with the snacks.
Botanas are typically served as small, shareable dishes that are meant to be enjoyed alongside drinks or as a precursor to a meal. They are often served on small plates or in communal bowls for sharing.
Although Julio was born in La Penita, when he was in middle school (secondario) his parents immigrated to California, United States. “I never felt like the USA was home or that I fit in,” said Julio. At 17 he started working in restaurant kitchens and learned about food preparation for three years. “I wanted to return to Mexico, to make my home in my birthplace.” The enterprising young man settled in Jaltemba Bay and applied for cook jobs. He learned and saved. After getting married, Julio switched to working as a waiter because it provided more income but his heart was always in the kitchen.
Julio worked his way up to manager of a local restaurant and learned the budget/ordering side of operating a restaurant. He designed menus, selected promotions and made a lot of tourist friends. After five successful years in management, Julio felt ready to take the plunge and become a boss by opening his own restaurant in 2010. Julio says that the biggest challenge operating a restaurant is coordinating getting fresh ingredients to have enough for demand.
It is from listening to customer comments and noting which dishes are in high demand that guides Julio in deciding his menu items. The Botanero will have promotions and specials that will be announced on Facebook. “I love the challenge of setting up the business- choosing furniture, entertainment, all of it” said Julio with a chuckle. “But my dream, when I was young, of being an owner and the reality of owning a restaurant are different.”
To reassure Julio’s Steakhouse customers, it will be open in addition to the Botanero Jaltemba. The steakhouse has a more adult vibe with daily meal specials, live music, and special event dinner packages. The Botanero is designed to be more casual and family inclusive.
By eating at Julio’s Botanero Jaltemba, you can embark on a culinary journey that celebrates the diversity and depth of Mexican traditional cuisine. As with all of his cooking, Julio puts his heart and soul into each dish, making sure that each botana is fresh and seasoned just right. Join Julio on his culinary adventure, flip flops welcome!
Poster Girl of Tropical Summer: Land Crabs
Tara A. Spears
“There she was just a walkin’ down the street… clicking her pinchers singing do wah diddi…”
When it comes to cool and unusual creatures, the tropic excels in bizarre species. My favorite is the Mouthless Land Crab/ Cangrejo Azul, which is typically active at night unless it is the migration period after the rains start. To me, no matter what the weatherman says, it’s not the official rainy season until I see the crabs. C. Crassum is general shy preferring to burrow in the jungle but during the migration time you will can see them journeying any time of day on their way to and from the ocean to reproduce. I’ve had crabs resting in the dog’s water dish, an outdoor fountain and one year even joining me in the shower! The hotels and houses of Jaltemba Bay are between the Land Crab’s habitat and the ocean so expect to see them when the rains first start. Please don’t kill them, but relocate any crabs to where they can continue their journey.
Look at that face! It’s a combination of Star Wars chic and exotic beauty. The Mouthless Land Crab is easy to identify because it is a mid to large-sized crab that is characterized by having an oval, thick, inflated shell that is wider than it is deep and one claw (chelae) that is larger than the other. They have a wide forehead with eyes on stalks that are set near the sides of the body. Mouthless Crabs have a purplish-blue shell, red legs and whitish pincers. The males are brighter in color than the females. The females normally outnumber males by a ratio of three to two.
The Mouthless Land Crab resides in coastal environments that may include brackish water, estuaries, and mangroves within fresh water river basins adjacent to salt marshes as they require access to the sea for breeding and larval development. They reside in burrows with multiple entrances that they build in dry mud within plant roots, including mangroves; they are also found around rocky crevices. 
According to Crab.org, what’s ecologically beneficial about C. Crassum crab is that it’s a jungle garbage disposal. Not only is this crab cannibalistic, feeding on insects and carrions, but it eats leaves and fruits. Young individuals are often very colorful (leading to a level of popularity in the pet trade), but as land crabs grow older their colors tend to fade. At all ages, males are brighter than the females. In the wild, C. Crassum crabs are also an important food source for alligators, birds and raccoons.
It’s good to know that the Mouthless Land Crabs are maintaining their numbers and considered to be of Least Concern on the extinction list. But, there are still pressure on this species as they are an important food source in southern Mexico. The crabs are caught by hand and sold fresh in local markets. Land crabs are subject to a high level of illegal commercial exploitation for the pet trade due to their attractive colors. Lastly, the Land crab is loosing habit due to all of the coastal building in Mexico.
If you encounter one of these exotic creatures on your morning walk, don’t expect a welcome reception. Immediately the crab freezes and takes a defensive posture with its claws up, ready to battle. Spunky little creatures! Snap a picture and let them continue their journey.
Las Varas Celebrating Father’s Day with Mounted Parade
Tara A. Spears
One of Mexico’s most picturesque customs is a gathering of mounted horse riders called cabalgata. This Sunday, June 21, head to the village of Las Varas to watch the Father’s Day parade in town, beginning at noon at the Lienzo Charro “La Costeña,” before they head out for a trail ride. These get-togethers of horse riders are carried out very frequently in honor of a special occasion or to remember saints. It is also typical to invite neighboring pueblos to join in. Cabalgatas have gone from being simple local events to becoming a cultural phenomenon with international recognition. The participants, with their horses, gather at a particular time and place before starting the parade. Not only is a cabalgata fun for the rider but it’s a beautiful spectacle to watch and photograph. The riders wear traditional clothes and the animals vary from study mules to high stepping, dancing Azteca and Andalusian horses and every type of horse in between.
One reason for the continued popularity of riding in this country is that the horse was most important in historical events because the horse was indispensable as a means of work and transportation to contribute to the civilization of Mexico. One cannot talk about the history of Mexico or the North American continent without including the horse.
While the United States reveres its cowboy history, it was Mexico that invented many aspects of this ranching phenomenon. When the indigenous Mexican people (Tlaxcala) began to be allowed to ride horse in the 1500s, explained Jorge Cobos, president of the Veracruz Riders Club, they quickly developed riding ability. These workers stood out for being extraordinary riders which led to the term charro.
In addition, the Charrería/Mexican rodeo, has its origins in colonial time when they were allowed to ride horses. on the condition that they did not use any European mount. Therefore, the ever industrious and creative indigenous people created their own horse breeds, as well as a unique style to tame and use the horses.
By December 1, 2016, charrería was declared an Intangible Cultural Heritage by the United Nations Educational, Scientific, and Cultural Organization (UNESCO) in addition to being selected as the Mexican national sport.
Jorge Cobos pointed out that the earliest vaqueros (cowboys) took the design of the Spaniards’ saddle and modified it to give it greater functionality for actual ranch work and to control cattle. One notable feature of the Mexican horse saddle is its high and prominent ‘horn’. Locally, a few years back one rancher had his saddle horn plated with silver; the next year at the cabagatas there were four riders with these elegant saddles!
Another cowboy tool that the talented vaqueros created is called lariat in English or la reata in Spanish. This fiber rope was used for roping cattle. Basically, it is a loop of rope designed as a restraint to be thrown around a target and tightened when pulled. Many of the cabalgata riders will have la reata on their saddles. <often the soft jangle of the riders’ spurs blends with the clop clop of the horses walking on the streets.
“We owe so much to the ingenuity, talent and creativity of the Mexican vaqueros. The neighboring country to the north copies or tries to claim these designs that were created by us,” said Sr. Cobos.
The Las Varas Cavalcade 2026 is not just an equestrian outing; it’s an event that honors fathers, rancheros and celebrates Mexican history. Each rider who participates carries with him the heritage of a people that does not forget its heroes and traditions. Happy Father’s Day to all!