While it seems from Instagram that literally everyone you know is on a vacation or preparing for one, the statistics don't bear that out, especially for Americans.
Do any of these sound familiar?
"My team will flounder without me there."
"There will be too much work to make up for when I get back."
"I try to take vacations, but by the time I realize I need time off, everything's booked."
These are just some of the reasons my American friends give for not using their vacation days—if they're lucky enough to get paid days off.
Unlike every other developed nation in the world, the U.S. has no mandated number of days off for employees. About one-fourth of American workers get no paid vacation at all. Those whose employers offer it receive an average of about 10 days a year. And 54% of American workers didn't even use the days off they earned, according to Project Time Off.
Meanwhile, workers in the United Kingdom get 28 days off, most of western Europe gets 25, laborers down under in Australia and New Zealand enjoy 20—and none of those totals include public holidays, which add on another 10 to 13 days per year in most countries.
While China only gets 5 mandated vacation days for the youngest workers (more as you advance), that doesn't include semi-annual chunks of time off called "Golden Weeks."
Why do so many Americans eschew vacations? It could be that because vacation time isn't mandated, but up to employers. Perhaps it's seen as some kind of bonus, rather than earned time off.
Or maybe it's because the United States doesn't have a strong vacation culture: Many American kids grew up with parents who didn't receive it or were also too busy to take time off. When those children start working themselves, they don't know what to do with their time off because they never learned it from their parents. It's hard to value something that's never been experienced.
The 1992 Framingham Heart Study, which still stands as the gold standard for long-term health studies, tracked workers over 20 years. sIt found that "men who don't take vacations were 30% more likely to have heart attack and for women it went up to 50%," according to Brigid Schulte, author of "Overwhelmed: Work, Love & Play When No One has the Time" and the director of the Better Life Lab at the New America Foundation.
Those numbers hold true even after researchers took into account other health factors like diabetes, cigarette smoking, income levels and obesity. The conclusions from the study have been backed up by other similar research studies.
"It shows how the body reacts to a lifestyle of stress. This is real evidence that vacations are important to your physical health," Elaine Eaker, a coauthor of the study, told the New York Times.

Travel reduces stress
Researchers have also found that vacation is also valuable for mental health and well-being.
"Vacation is essential to reset and remind yourself that career is not the be-all and end-all. There are other facets to a healthy existence [outside work]," said Sherry Amatenstein, a New York City-based therapist and editor of the anthology "How Does That Make You Feel? True Confessions from Both Sides of the Therapy Couch."
That mental break doesn't just feel good. It also benefits businesses -- which is probably why even though Western European workers have more time off than the US does, generous vacation policies haven't been found to affect productivity.
Schulte says that all the research points in the same direction. Those who don't take time off are "sicker, less productive, stressed, and more anxious and depressed—that affects your work as well."
She says it behooves managers, CEOs and leaders to create systems that prioritize a culture of vacation. Requiring workers to take time off or including vacation planning as a part of performance reviews are two ways to make sure time off is used—all of which will benefit the bottom line.
For the individual, it might sound strange, but vacations take practice, said Schulte. "The more we take that time, the more we want it," she said.
So, how do you get in the vacation habit? Like any other goal, it requires planning.
"The key reason people give for not taking vacations is that they don't feel they can leave work," says Schulte, but you can if you're organized.
Start by "writing in your calendar beforehand when to schedule time for a trip," said Amatenstein. Once the vacation is in your schedule—even if it's six or eight months from now—you can organize around it. And then check our amazing packages to travel to the beach!
Look at your workflow. In your own schedule, "clarify your priorities, delegate, and talk openly with your colleagues about your time off," says Schulte, so it's not an unexpected surprise when you're out of town. Schulte says that planning will force you to prioritize your goals over time and can be a net benefit, helping you work smarter and more efficiently.
Start viewing vacation time as a non-negotiable—like the dentist or yearly checkup, it's a vital part of your health care, so start treating it as such.
Source: Why vacations matter for your health
Mexican food has some of the most well-known and loved dishes in the world. Mexican cuisine varies by region due to local climate and geography amongst other things.
This time we will take a culinary tour in the Banderas Bay area.
Vallarta is actually an important culinary destination in itself. A mix of international chefs, discerning gourmands that have made the city their hometown, a long-running gourmet festival, the local Mexican food traditions, that are centuries old plus quality ingredients from sea and land combine into great food, great prices and an ever-expanding list of options.
In here seafood is a favorite, plus the local dishes are very interesting for the newcomers too, these include dishes that are part of Jalisco's traditions (the state in which Vallarta is located), especially from Guadalajara, the state capital.
1.Pescado or Camarón embarazado
One of the local dishes that best represents what is typical in the town is "fish or shrimp embarazado", that is, pregnant fish/shrimp... sounds weird? It's mostly the name that is, it's actually a linguistic deformation of "pescado en vara asado", that is fish roasted on a stick.
This delicious local food is prepared by grilling fish or shrimp marinated in lime over coals, then served with Huichol salsa. The fish itself can be school shark (cazón) or marlin, another variant is to use shrimp instead of fish.
2.Birria
The main ingredients of this dish include goat or lamb meat, boiled in a spicy sauce that includes cumin, oregano, and ginger. It's served with lime (they call it lemon here), onions and the inseparable tortillas
3.Pozole
The most famous dish and the favorite of almost all Mexican is "Pozole" that has different incarnations around Mexico, in Jalisco and Vallarta it's a tasty broth that includes as main ingredients pork or chicken meat, seasoned with chili and includes a special popped corn. Once served you eat it with lettuce, radishes, and tostadas (sun-dried tortillas) y can be red or white, depending on the ingredients used for the soup.
4.Tamales
A Mexican favorite, that you'll also enjoy in Puerto Vallarta is the "tamal" (plural: tamales), these are actually an American dish that you'll find in local variants from Mexico all the way to Patagonia. The local version is prepared with white corn dough that is filled in the middle with either salty or sweet options, the most popular are green tomatoes with meat or red tomatoes with meat, all include chili pepper in greater o lesser amount, ask before eating, some have a sweet pineapple filling, kids like these a lot and they DO NOT include chili. The dough is then wrapped in corn leaves and steamed, yummy, give them a try!
5.Tortas ahogadas
We can't forget the famous "Tortas Ahogadas" (can be translated as "drowned sandwiches"), a very typical local dish. In Guadalajara, there's a saying that "you've not been to Guadalajara unless you've eaten tortas ahogadas", so you're expected and "forced" to try them. These sandwiches are made with a special local white bread called "birote" (the story behind the name is that a Frenchman whose last name was Birot, in the XIX century tried to make baguettes in Guadalajara and ended up inventing the birote) that is then stuffed with pork meat in pieces (some variations include shrimp and other fillings) and then covered with a generous amount of spicy chili and tomato sauce (that's when they are "drowned"...), many places offer a variety of sauces from "pica poquito" to stronger options.
When looking for a vacation spot, there are so many things to consider. Like time to get there, costs of flying to get there and where do you stay and what do you do when you do get there. Puerto Penasco is your best place for every aspect of a vacation. First, it is only a short 4 hour drive from Phoenix or Tucson and with no waiting in long lines at the airport. Secondly it is not expensive to get here, third is we have the best deals for accommodation on the Sea of Cortez and last, there is a multitude of things to do here every single day. No over crowded beaches here, just miles of pristine sand.
Crossing the US/Mexico border is very easy (just make sure you have your passport or passport card for re-entering to the US). Buy your Mexican auto insurance either online or from your own agent.
A short 1 hour drive south of the border and you are here. About 30 kilometers south of the border you will pass the Pinacate Biosphere. Sometime during your stay, do go back out and tour the new visitor center Shuk Toak. It is very modern with a movie telling all about the craters and the surrounding area. The guide there will answer any questions that you may have and there are interactive touch screens throughout the building. Make certain to take your camera as the views from the center are gorgeous. This crater range is the largest in North America and if you feel like going up to see them, you can (4 wheel drive) is best. You may encounter many animals along the way.
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Back in Puerto Peñasco if you are a seafood lover, take the drive out to the oyster farms and get some steamed clams, fresh shucked oysters or ceviche and have a cold beer if you like. While there take a dip in the water or just watch the Blue Heron and Egrets do a fly over along with countless Pelicans.
As you pass into town you will drive along the docks in the Historic Wharf District with all the shrimp boats moored and will be able to see nests of what we call Bald Eagles, but they are actually a little different. Both mom and dad tend the nests and dive in the harbor to get food for the babies. Again, camera time, as the boats make for awesome photography as well as the pelicans perched on the pongas (little fishing boats). Continue into the Malecon, were you can have your choice of food and very good service. A lot of history here as Al Capone use to stay there in the bootlegging days. As you leave the Old Port, make sure you stop into Mercedes Rusticos. Here you will find anything that you need for your home or as a gift. From the south of Mexico you will find blown glassware, Mexican table settings and weavings just to name a few things.
Sometime during your trip, venture out to what locals call “Rodeo Drive” and visit the many shops filled with everything from beautiful ladies apparel to upscale gifts for you home or condo. There is something there for everyone.
A vacation is an escape from the routine and a great opportunity to try new things. You’re visiting a whole other country with an ancient and rich culinary history. Traditional Mexican cuisine was added to the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO in 2010, so try something new at every meal, and as we say here, “Buen provecho!” (Enjoy your meal!)
1.Sopa de Lima
A very tasty kind of chicken soup with a twist! It is based on a light chicken broth and served with shredded chicken, deep-fried tortilla chips, and what in the Yucatan Peninsula is known as lima. Not to be confused with limes or lemons, the limes a less acidic citrus fruit similar to lime but sweeter like an orange. Intriguing? Wait till you try it!
2.Panuchos
Small, handmade corn tortillas, stuffed with beans and then fried in oil or lard. They are served with shredded lettuce, some meat such as chicken, turkey or pork, tomato, and onion, previously seasoned with sour orange and salt. You should also try them with avocado, carrot, and colorado (a paste of pipian, chile, and achiote, also known as annato seeds). The panucho is said to have originated in Merida by a street vendor out of his typical ingredients but wanting to serve his hungry customers. That, however, is a story for another post.
3.Salbutes
Corn flour tortillas, deep fried in oil until they inflate and get crispy. They can be served with ground beef, chicken, or shredded turkey and are seasoned with tomato and lettuce, avocado slices, and chopped red onion. Ask for some refried black beans as a side dish. In fact, ask for panuchos and salbutes so that you can savor the flavor of both of these staples of Yucatecan cuisine.
4.Papadzules
These delicacies consist of corn tortillas soaked in a sauce made with pumpkin seeds, stuffed with eggs, and then bathed in a sauce of tomato with some habanero chili and onion. They are often garnished with chopped red onion and habanero chili, as well. Be careful with the habanero, it can be quite hot! Remember, if you’re not out for a spicy adventure, make sure to tell the vendor: sin picante, por favor! (Hold the spicy, please!)
5. Cochinita Pibil
A real feast for your senses, this dish is basically pork meat marinated in achiote, wrapped in a banana leaf, and cooked in an earth oven. According to some recipes from the early 1900’s, the entire pork (after some preparations, mind you) was baked in the earth oven. The cochinita pibil is accompanied with red onion in a sauce made with sour orange juice and habanero. It is usually eaten in tortas (a kind of sandwich) and tacos. This dish is also made with chicken; the famous Pollo Pibil. However you eat it and whatever meat you choose, Cochinita Pibil is definitely pulled pork paradise!

6. Kibis
Of course, we cannot forget the picturesque kibis. You can find people walking around the beaches with a glass box perched on their heads and shouting their singsong proclamation of “kibis… kibis!” Kibis are made with mashed wheat and ground beef or pork and seasoned with some spearmint, garlic, and onion. They are oval or round in shape and deeply fried. You should always eat them with some chopped red onions and, if you dare, habanero chili. These delicious darlings of Yucatan cuisine were actually brought to the region at the beginning of the 19th century by Lebanese immigrants. Today, they are a staple of the culinary heritage of the Yucatan Peninsula.
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Source:
Yucatan Cuisine: Yet Another Reason to Visit the Mexican Caribbean