
DEC., 2007 |
The Hidden Beach Official Newsletter • Volume 2 • Issue 15 • Page 1 |
Page 2 |

Hidden Beach is located on the beatiful Mayan Riviera, just one hour south of Cancun. www.hiddenbeachresort.com |
Guest Perspectives
"We met here and became really good friends in a really short time."
– Anonymous
"Your waffley cover-up makes funny patterns on your butt."
– Craig to his wife Anna
"Ok, I'm new at this, so when I ordered my first drink here and the waiter brought it, I actually reached for my wallet in my right back pocket where it always is."
– Mike
Chestnuts Roasting on an Open Fire (no pun necessary)
With the holiday season ahead, why not take a little time off, come down to Hidden and show old St. Nick the new definition of naughty! A scandalously delicious Christmas menu is in the works! There's always plenty of eggnog, just ask for Rompope! Come Nude Years Eve, expect a full blown fiesta. Resolutions don't take effect until the 1st of January; seize the eve to indulge and shake what your mamma gave ya!
Getting Buff Mexico Style
People all over the world have given cute and quirky nicknames to their trouble spots. Now that Hidden Beach's gym is ready to go with new and improved equipment, why not get buff Mexican Style!
Pump those pompas (butt cheeks), yield those llantitas (spare tires), coax those conejos (funny name for biceps, directly translated it means rabbits) out of hiding and make those vampiros (flabby triceps resembling bat wings) vanish!
What Are You Waiting For?
December is the perfect time to visit! Leave the chilly weather back at home and join us at Hidden Beach where it's always delightfully warm and nipply!
Remember. At Hidden Beach it never shows signs of snow, so let it show, let it show, let it show!
A Taste of Hidden

Did you know that you can order Chef Demory's delicious monthly creations during your stay at Hidden Beach? Throughout the month of December enjoy this succulent selection at La Vista restaurant.
Beef Fillet with Glazed
2 beef fillets
10 rear-endive leaves
6 cherry ta-tamatoes
6 pieces of green Assbaregus
2 pinches of salt
1 pinch of pepper
2 tbsp. sugar
2 tsp nutmeg
3 artichoke hearts
½ cup red wine
1 tbsp of butter
Season beef fillet with salt and pepper before placing it on grill. Cook to your preference. Roast the rear-endives with the butter, sugar and nutmeg, and then caramelize them along with the assbarearagus, cherry ta-tamatoes and artichoke hearts. In a sauce pan reduce the red wine to a glaze then blend with softened butter to create emulsion.
Plate as shown in picture.