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eNewsletter · February 2013

It's Gumbo Time!

On Saturday, February 16, we’ll be having our 15th annual Gumbo Cook-Off and you’re all invited. Our prize-winning chefs will be competing for the Best Gumbo and the Best Brunswick Stew awards. It’s a great way to spend Saturday—we’ll have live music plus BBQ, sausages, beer, wine, and soft drinks. Entry to the event is free and you may purchase tickets to sample one, two or as many gumbos and stews as you like. All proceeds benefit Mexico Beach's July 4th fireworks show Best Blast on the Beach. Come join us and have a good time!

Mexico Beach Sport Fishing

This time of year whiting can be caught from the beaches, the pier and the canal jetty. Anglers in medium-sized boats can catch sand trout, black sea bass and white snapper around the artificial reefs in 40—55 feet of water. Good baits to use are frozen squid, fresh shrimp and live bait. For the hardcore angler, the amberjack are out in the deep water.

Drew Cook of Quincy, Florida, caught this 90-pound amberjack in January.

Mexico Beach offers some of the best sport fishing in the world. For a complete list of charter services, marina info, and reef coordinates visit


Spring Break 2013

It might be a little chilly still, but spring break is not too far off. If you haven’t already booked for this year, it’s never too early to make your reservations.

Looking for the perfect accommodations for your Mexico Beach getaway? Our web directory makes finding a great place to stay quick and easy:

Golf Giveaway

We’re happy to report that we have two rounds of golf at St. Joseph Bay Golf Club available to give away! Email [email protected] for your chance to win. The lucky winner's name will be drawn from the hat on February 22.

Meet Mexico Beach

This month, we would like to introduce you to Jim Muldoon. Jim and his wife, Barbara, have been residents of Mexico Beach for the past 18 years. Jim prides himself on being the president (and only member) of the Mexico Beach Yugo Club, and he’ll proudly show you his classic 1988 Yugo. Jim is also a member of the St. Joe car club, which meets the first Friday of each month on Reid Avenue in Port St. Joe. Keep up the good work, Jim!

Mark Your Calendars

Hot Cocoa Run
February 16
This is a 5K, 10K and 15K race that is open to relays. The race will be at 9:00 CST at Veteran’s Memorial Park in Gulf County (approximately 1 mile past Mexico Beach). Two-runner relays are welcome for the 10K and 3-runner relays are allowed for the 15K race. Great for families, friends and businesses–and we’ll serve hot cocoa (and other refreshments) to all participants after the race.

Snowbird Luncheon
March 7
We love our Snowbirds and show our appreciation with a luncheon each year. This year it will again be at the El Governor and start around 11:00 a.m. Food and drinks are complimentary, and we’ll also have great door prizes and live entertainment.

2013 Ling Ding Fishing Tournament
April 5—27
The 2013 Ling Ding Fishing Tournament presented by 98 Real Estate Group is back! This year the tournament will be every weekend in April and start with a kickoff party April 5. There will be three species: from Spanish Mackerel which can be caught right off of our beaches to Amberjack which can be caught on the reefs. Ling, also known as Cobia, are a larger fish that pass through our waters each spring. Prizes will be awarded in each category. Visit Mexico Beach Marina more information and to register.

Recipe of the Month

We thank “Chef Bill” for sharing his seafood gumbo recipe from the Mexico Beach Artificial Reef Association cookbook.

2/3 cup oil
3 lbs. okra
5 medium onions
6 cloves minced garlic
1/3 cup flour
1/2 gallon of hot water
1 can Rotel tomatoes
1/2 lb. peeled shrimp
1/2 lb. cooked crawfish meat
1/2 lb. fresh fish
2 tablespoons tomato paste
2 cups cooked rice

Slice okra.
Peel and chop onions.
Peel and mince garlic.
Heat 1/3 cup oil in a heavy aluminum pot.
Add okra, onions and garlic. Cook slowly on low heat, stirring often, for about 1 to 1 1/2 hours (until the slime from the okra is gone).
In a separate pot, make a roux from remaining oil and flour. Cook until roux is light brown.
Add hot water, seafood and tomato paste to vegetables.
Cook slowly, stirring often.
Over low heat, stir in the roux until thick.
Serve over rice.

Parting Thoughts

Motivational speaker Zig Ziglar passed away last year, but he left us gems of wisdom to live by. Here are some of them:

“If you go looking for a friend, you’re going to find they’re scarce. If you go out to be a friend, you’ll find them everywhere.”

“There has never been a statue erected to honor a critic.”

“People often say motivation doesn’t last. Neither does bathing–that’s why we recommend it daily.”

“Expect the best. Prepare for the worst. Capitalize on what comes.”

“Your attitude, not your aptitude, will determine your altitude.”

“You don’t have to be great to start, but you have to start to be great.”

“The chief cause of failure and unhappiness is trading what you want most for what you want right now.”

“Confidence is going after Moby Dick in a rowboat and taking the tartar sauce with you.”

“It was character that got us out of bed, commitment that moved us into action and discipline that enabled us to follow through.”

“Lack of direction, not lack of time, is the problem. We all have twenty-four hour days.”

“There are no traffic jams on the extra mile.”

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©2013 Mexico Beach Community Development Council | (850) 648-8196 or (888) 723-2546 | [email protected]
102 Canal Parkway, Mexico Beach, FL 32456