october-2009

042
ON THE TOWN: CANCUN
Lisa Stearns- Migoni
CO-OWNER, PERSONALDIVERS.COM
5 YEARS ON THE JOB
BORN AND RAISED IN THE BOWMAN, ND
How did you end up in Cancun? “I met my husband here 12
years ago, the first time I ever dove. I fell in love with the reefs and
the beautiful turquoise waters.”
What keeps you here? “The diving is amazing, with lots of sea
life and well-protected reefs. And it’s a very easy life. Most people
speak English, and the cost of living is way lower. It’s a simpler way
of life, blessedly stress-free, unlike most cities in the US.”
How do you feel Cancun has changed since you arrived? “It has
grown in population, and now they are building several towers for
condo living. So the traffic is twice as bad! But the change is only
bringing good things to Cancun.”
What are your favorite hangouts? “My
husband and I dine out fairly regularly. Our
favorites are local places like Timón de
Cancun, which has great seafood. We also
go to listen to live music at Ruth’s and
Azúcar almost every weekend.”
Alejandro Rabishkin
Castillo
DIRECTOR, GALKA FOUNDATION
5 YEARS ON THE JOB
BORN AND RAISED IN MÉRIDA, YUCATÁN
(200 MILES FROM CANCUN)
What do you feel the foundation, which provides legal
assistance for underprivileged citizens, has done for Cancun?
“We’re the first exclusively pro-bono legal firm in the city. We have
seen that the social services we provide change people’s attitudes
towards the law, as they have found that there is such a thing as a
friendly lawyer who will help without a vested economic interest.
And for me, that is very noteworthy.”
How many people have received free legal assistance from the
foundation? “About a thousand people a year.”
How do you enjoy Cancun in your spare time? “I love the
theater, so I go to the Teatro Cancun whenever a new play opens.
I also like the Mayan archeological sites like Tulum, Cobá and
Xpujá. They’re simply fascinating.”
GO MAGAZINE OCTOBER 2009
Isabela Maraboli Canto
CHEF, LA TROJITA RESTAURANT
2 YEARS ON THE JOB
CANCUN NATIVE
Our
Town
A pro diver, chef, philanthropist
and artist feel right at home
in Cancun.
BY DAVID GARCÍA ZAMORA
PHOTOGRAPHS
BY DON COUCH
What’s your favorite local dish? “Definitely frijol con puerco
(pork and beans). Every tourist in Cancun should try it.”
What sets your restaurant apart from others in Cancun?
“I decide daily what the main course will be, and that’s new in
Cancun because lunchtime menus are a bit constraining. The
places that do change the main course daily are much more
expensive, so what I do presents a more affordable alternative.”
Describe the atmosphere. “It’s not very large—tables and chairs
are a bit closer than in most restaurants. People talk to each
other as if they were close acquaintances and not perfect strangers.
It’s a bit like eating at a family reunion. I love it.”
What do you do when you’re not cooking?
“I spend quality time with my daughter.
We’re frequently at the beach. She’s
learning to swim, and the waves near the
Hotel Zone are mostly mild, so it’s a safe
place for her to practice”
Dante López
JADE AND BONE ARTIST,
DANTE’S STUDIO
18 YEARS ON THE JOB
BORN AND RAISED IN MAZATLÁN, SINALOA
(1,000 MILES FROM CANCÚN)
How has Cancun changed since you arrived 28 years ago? “I
have witnessed a complete transformation. Many hotels, shopping
malls, schools, houses and new services arrive each month.
Cancun has to continually reinvent itself, and all of us who
live here know that we have to adapt ourselves to the changing
circumstances or die trying. However, our essence does not
change, only the stone and metal that surrounds us.”
What has Cancun given you as an artist? “A phenomenal
showcase for my art. My guess is that my art now sits in at least
one home in 80% of the countries of the world. It is because of
this exposure that I was able to be named the 13th master jade
artisan on the planet, which gives me an enormous amount
of satisfaction.”
Where do you get your inspiration? “It comes naturally, although
it does overwhelm me at times. Like all artists, I sometimes find
inspiration in my daily life. It may come from a breeze, a song—I
think it comes from what I enjoy intensely.”