Marquez to face a new Pacquiao

As Manny Pacquiao morphed from an off-beat slugger to a more polished puncher through the years, Juan Manuel Marquez has remained the same – patient but potent.



While Pacquiao continues to display his old, trademark moves, the Filipino has mellowed down a bit, a peculiarity that Marquez’s Hall of Fame trainer Nacho Beristain said might work in their favor come November 12 in Las Vegas.



“Pacquiao has become more refined now,” said Beristain, noting that before “Pacquiao would jump in and out.”



Beristain, known for his strategic brilliance, said the fact that Pacquiao has cut down on these risky but highly-rewarding moves might do wonders in Marquez’s gameplan since it would make it easier for his fighter to launch his own offensive.



Still, Beristain believes the third fight would still be very much like the first two matches between Pacquiao and Marquez: a thrilling draw in 2004 and an action-packed split decision win for Pacquiao in 2008.



“I don’t think there’d be a knockout but this will be 12 rounds of high-level boxing,” said the 68-year-old Beristain, maker of many of Mexico’s finest champions.



Even if Pacquiao has tweaked his style a bit, Beristain remains cautious of Pacquiao, whose mix of power and speed would bring problems even to the most skillful of fighters.



“The key is to neutralize his speed,” added Beristain.



Publicist Ricardo Jimenez, a former sportswriter for La Opinion who has closely followed Marquez’s career, said even at the age of 38, Marquez is still a dangerous opponent.



“He doesn’t get flustered,” said Jimenez, stressing that Marquez’s ring savvy is one of a kind.



Meanwhile, as a sideshow to the buildup for the four-city press tour that will be kicked off by Manila Saturday, Marquez met with Mexican ambassador to the Philippines on Friday afternoon.



Jimenez was told that there are just a few hundred Mexicans living in the Philippines and about 50 of them live in Metro Manila.



“I think those living in Manila were all there,” said Jimenez.



Jimenez said Mexican staples like taco and quesadilla were served but was amazed that there were rare ingredients that he never thought would be served in the dining table.



“We were told that they had a lot of difficulties finding the ingredients,” said Jimenez.



But while the food was authentic, the beverage served were not.



There was no Corona nor Tecate, two popular Mexican cervezas, said Jimenez.



“They served San Miguel (beer).”



“It was good,” said Jimenez.

By NICK GIONGCO