Rocky Point Tides- News From Puerto Penasco

Lloyd's Rocky Point Shuttle Announces Transportation for Arizona College Students to Rocky Point in Mexico

2010-03-16T09:04:00.000-07:00

Phoenix, AZ (Press Release) -- Rocky Point (Puerto Penasco) is the top destination in Mexico for Arizona college students during Spring Break, and Lloyd's Rocky Point Shuttle has announced a special shuttle service to this Mexico destination to help students get there safely, and inexpensively.

The personalized shuttle provides transportation for individuals and groups of all sizes, according to owner Mike Funk. The Rocky Point shuttle schedules pickups from dorms, hotels, homes, the airport or just about any location in the Tucson or Phoenix areas.

"We will come and get you, making it really easy to plan your Spring Break," explained Funk. "You will ride in comfort and safety, and we'll even feed you along the way. We take care of everything so you can just have a good time with your friends."

The shuttle service operates seven days a week, making it easy for students to select the best days for travel.

"This is a door to door service. We come and get you and drive you to your exact destination. Tell us the day you want to go home and we will be there to pick you up right at the front door of your hotel or other location you tell us, and we take you right back to the door of your dorm, home, apartment, airport, or even your work location if that's where you need to be. We do our best to make your life easy, and your vacation lots of fun."

Complete details about transportation on the shuttle, along with student discounts are provided at the company website http://www.LloydsRockyPointShuttle.com

The company provides answers on the web site to all the most common questions that students ask about the trip to Rocky Point each year.

"We know how to help students with all the things that come up, like cell phone service, credit cards and ATMs, finding hotels and places to eat, and how to find really cool activities during the trip. Some of the most popular activities for students in the past have been a sunset cruise and deep sea fishing," said Funk.

Lloyd's Rocky Point Shuttle provides services on a regular basis throughout the year, not just during the Spring Break period.

Press Contact:
Marcia or Mike Funk
866-568-9001
623-551-1616

Press release services provided by http://www.ThatPRGuy.com

Spring Breakers’ Warning For Puerto Peñasco!

2010-03-12T01:38:00.000-08:00

-by El Gitano Peñasco, "The Peñasco Gypsy"

There are the usual travel to Mexico warnings popping up all over the place and I came across one today published by the Clarity Digital Group LLC, which owns the website(s) www.examiner.com. Near the top of the article, dubbed “Mexico Spring Break Warning”, they kicked off by quoting the Texas Department of Safety Director with the following:

“There is an increase in Mexican drug cartel related violence in the northern Mexican border cities. Parents should not allow their children to visit these Mexican cities because their safety cannot be guaranteed.”

Then right after that they include the U.S. State department warnings followed by: “The majority of arrests, accidents, violent crimes, rapes and deaths suffered on spring break are the result of alcohol use. Certain behaviors are not tolerated there and may lead to prosecution - and you do not want to go to a Mexican prison.

“Disturbing the peace, lewd or indecent behavior, littering, driving under the influence, drinking on the street or on public transportation, using public transportation without payment, or making obscene or insulting remarks are all considered criminal activities by Mexican authorities. Drug possession can result in imprisonment without bail for up to a year before a case is even tried. If the student is 16 years or older, they will be tried as an adult.”

And then after reading all the rest of the garbage, they tell parents with kids going to our beloved community that: “Nogales/Sonora: Puerto Peñasco, a.k.a. Rocky Point, is located in northern Sonora, 60 miles from the U.S. border, and is accessible by car. The majority of accidents that occur at this Spring Break destination are caused by individuals driving under the influence of alcohol. Travelers should exercise particular caution on unpaved roads, especially in beach areas.”

Of course we all know that ‘Nogales’ is in ‘Sonora’ too and that there is a U.S. and a Mexico side to the community; but what parents may not know is that from the U.S. side it is about 3 ½ hours driving time and some 200 miles just from Nogales to Lukeville, so if they ‘need’ to locate their kids this article could have ‘em searching in all the wrong places…

But even worse is that this piece (and others) outright implies that ‘Mexico’ (and PP) and the great Mexican people are the problemo when in fact it is these kids, many of whom are spoiled rotten to the core, who travel south of the border and pull their **** down here in their host nation!

And if they tried the same crap back home (and some do) they’d wind up in the U.S. (federal, state or regional) judicial system and could also face a stint in jail and/or prison because in the U.S. kids (aka: children) younger than “16” are often charged with crimes as an “adult”!

¡Viva México y Puerto Peñasco!

elgitanopenasco@gmail.com

RTU For Puerto Peñasco!

2010-03-05T00:00:00.000-08:00

-by El Gitano Peñasco, "The Peñasco Gypsy"

Over the years there have been a number of PP home owners who have attempted to sell their home on a timesharing basis option, though they do so by refraining from calling their ‘project’ by the dreaded ‘timeshare’ word and instead go with the more favorable term of ‘fractional’ ownership.

I have seen some of these properties and what I discovered is that most often they are marketed incorrectly (if at all), they are over-priced, the owner (or agent) has no timeshare, ah, I mean ‘fractional’ experience and the ‘offer’ has yet to fill or meet the real niche market (aka: buyers) of Puerto Peñasco.

There seems to be no shortage of folks in PP who loathe timesharing of any kind but I can tell you that if many of those same people could build a home that cost (e.g.) $150,000 (dollars) and sell it for (e.g.) half a million (dollars)-- and do so in about a month’s time-- they’d be all over it, so to speak!

And if I also told those same owners there was a way they could do just that and in as little as five (5) years they would also retain actual ownership of their property, that the original buyers would be ‘down the road’ with no further interests or use rights in the property and that the original owner (builder/investor) could now sell it ‘again’ for another half million they’d likely be inclined to do just that!

And if that weren’t enough to turn a PP home owner into a ‘convert’ I’d also tell them ‘buyers’ would be more than willing to pay all the taxes, insurance and upkeep, etc. on the property, which also has a certain appeal…

Then, for all those ‘doubting’ types I’d send ‘em down to the Mayan Palace and tell them to stroll through the property and while doing so just keep one thing in mind: what I’ve already told them is exactly what Daniel Chavez did in PP, Cabo, Puerto Vallarta, Mazatlan and so forth. Do you think there might be something to it?

¡Viva México y Puerto Peñasco!

elgitanopenasco@gmail.com

The Best Homemade Enchilada Sauce

2010-03-04T03:55:00.000-08:00

Enchilada sauce is very easy to make, and once you've tasted it you'll never want the canned store-bought stuff again. It's perfect not just for enchiladas, but also for nachos, tamales, dribbled over tacos, burritos, huevos con chorizo or as a base for chile con carne-- you get the picture. I like to use it as a base for a delicious red sopa de albondigas, too. Really, its uses are endless. This may be the most versatile Mexican dish you ever make.

This is a basic recipe I've been using for years. You can customize it to your family's tastes, of course, but I think it's pretty much perfect as is. Of course, I might be biased.

HOMEMADE ENCHILADA SAUCE
Makes about 3 Cups

Ingredients:

4 Tbsp vegetable oil
6 Tbsp flour
4 Tbsp chili powder
1 1/2 tsp. ground cumin
2 tsp. garlic powder
1/2 tsp. Mexican oregano powder
3/4 tsp. salt
1 pinch ground cinnamon (really, just a tiny amount)
1/2 tsp. sugar
3 Cups chicken broth (can use water, in a pinch)

Directions:

Pour the vegetable oil into a saucepan over medium heat and whisk in all the dry ingredients. Cook for about 1 (one) minute, whisking the whole time, until everything is thoroughly mixed. Be careful not to let it burn.

Now add the 3 cups of chicken broth, whisking steadily the whole time so no lumps form. Cook over medium heat until the sauce has thickened to the consistency of a thin gravy, stirring constantly. This takes just a few minutes. Remove from heat, and it's ready to go!

Once in a while I'll add about 1/2 tsp. of cocoa powder to give it a bit of a mole flavor. Don't overdo it-- a little bit goes a long way.

Buen provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about)

Beach Buzz: What's "The View Development"?

2010-03-03T09:36:00.001-08:00

-by La Huerita
Did you know that Phoenix-based MorganJet principal Lucio Luzzardi once had visions of building a whole new "tourist city" in Puerto Penasco? Called "The View", this development was proposed for 4821 hectares and was to include an artificial island with a variety of entertainment options, hotels, condos, restaurants, and much much more. In 2008 Luzzardi was looking for a capital investment of $400 million from serious investors to get the project going.

Have any of you heard of this before? Well, I hadn't. But below you can view the development proposal, dated August, 2008, via Scribd, the largest social publishing company in the world. I think you'll find it interesting.

The View

The View 04.20.09.pdf

If you have anything you'd like to share about this proposal, I'd be fascinated to hear about it...

And that's the Buzz on the Beach for today.

Peace out...

About Beach Buzz: Not necessarily the news, this is a place for information, opinion, speculation, gossip, tips and other good stuff about Rocky Point, and Mexico in general. If you have something you'd like to share, I'd like to hear from you!

Contact me at lahuerita2@gmail.com

Clifton Meridian Reaches Highly Anticipated Resolution with CEDO

2010-02-28T09:16:00.000-08:00

It's good news week!

Scottsdale, AZ (Press Release) -- Clifton Meridian, LLC a Scottsdale-based developer, and CEDO Intercultural, a non-profit engaged in the study and conservation of the Ocean and Deserts, announced today the execution of a settlement agreement resolving all legal actions against one another.

The two organizations were locked in litigation during the last five months over Clifton Meridian's development, Las Fuentes del Mar, which is located adjacent to CEDO's headquarters in Puerto Penasco (Rocky Point), Mexico. In 2006, Clifton Meridian LLC purchased the land on which Las Fuentes del Mar will be built and CEDO Intercultural currently resides. As a part of the settlement, Clifton Meridian will donate the approximate 5 acres of land and the adjoining buildings to CEDO.

"We are very pleased that CEDO will finally own a permanent home" said Patrick Clifton, Chairman and CEO of Clifton Meridian. "CEDO has occupied this location since its inception 26 years ago and it was always our objective and desire to see them in this location forever."

We are grateful for the efforts that Mr. Clifton has made in reaching this settlement. We have always appreciated and respected the Clifton family ties and commitment to the Puerto Penasco community.

"My family has always strongly supported CEDO and believed greatly in its cause. We look forward to continuing to support its mission in the future" Clifton added.

"CEDO and its Board are very pleased to have this behind us so that we can focus on our future," said Peggy Turk-Boyer, co-executive director of CEDO Intercultural. "We are grateful for the efforts that Mr. Clifton has made in reaching this settlement. We have always appreciated and respected the Clifton family ties and commitment to the Puerto Penasco community."

About Clifton Meridian LLC:

Clifton Meridian LLC was founded in 2003 by Patrick Clifton. Clifton Meridian LLC is a real estate development firm specializing in building upscale residential projects located primarily in Mexico. The company currently has over $170,000,000 of condominium projects under development in Puerto Peñasco, Sonora, Mexico. In 2002, Mr. Clifton was chosen as an Entrepreneurial Fellow of the Karl Eller Center at the University of Arizona. For more information about Clifton Meridian LLC, please visit www.CliftonMeridian.com, or call (480) 391-8062. For more information about La Perla Del Mar, please visit www.laperladelmarinfo.com. For more information about Las Fuentes Del Mar, please visit www.lasfuentesdelmar.com

About CEDO:

CEDO, the Intercultural Center for the Study of Deserts and Oceans, is a binational organization, recognized for its work with the intercultural communities of the Sonoran borderlands. CEDO integrates community participation with science for the conservation of the Northern Gulf of California and surrounding Sonoran Desert ecosystems. CEDO operates an office in Tucson, and a public facility and biological field station in Puerto Peñasco, Sonora where thousands of tourists and school groups visit each year.

Author Information

Maggie Perlich
Clifton Meridian LLC

Sunday, February 28th, 2010

Rocky Point Chili Cookoff 2010

2010-02-27T17:22:00.000-08:00

High Desert Pod's 17th Annual International Open Chili Cookoff at Manny’s Beach Club was held back in mid January, and as usual it was a big success. Who doesn't love chili? Who doesn't love Manny's?

Proceeds go to the Puerto Peñasco elementary school “Ventura G. Tena”.

Manny's Beach Club is one of those places that's been around so long that it fits the category of "If you haven't been to Manny's, you haven't been to Rocky Point". A landmark in Rocky Point, it has served everyone from Spring Breakers to locals to, well, just everyone. Even me.

Once upon a time it was just a shack on the beach with a few picnic tables. And now? Well, now it's Manny's! Be there or be square...

Safety Is Not The Issue Facing Puerto Peñasco!

2010-02-26T00:42:00.000-08:00

-by El Gitano Peñasco, "The Peñasco Gypsy"

Well, they’re at it again. This time I recently read an article and then watched a video posted on the azcentral.com website blaming the lack of business in PP, in part, on security concerns. The video went so far as to inform viewers that one young college student will be going to PP for Spring Break this year but that her little ‘Grupo’ has hired FIVE (5) body guards to tag along…

Safety is not the ‘main’ problem and all who live or travel here often know that to be the case. Yet some city officials went up to the Colleges in AZ recently pretty much pleading with the schools that they not post any travel warnings for Spring Break so that the ‘kiddies’ will come down, party and spend money…

And to insure they do, Francisco Macias, director of public security, said Puerto Peñasco, Mexico, “is beefing up security along highways and in town to build confidence among prospective visitors” and readers of the azcentral.com piece can rest assured that there will be “more police and ambulances in town and on the main highway leading here.”

The real issue facing PP and the downturn in tourism is also not the flu or the passport ‘thingy’ the ‘authorities’ want everyone to believe and although the global depression did contribute to a drop in business (everywhere) the really big culprit today is the basic lack of value (aka: affordability) on many goods, services, restaurants, shopping, etc. here in Peñasco!

On a pure ‘cash & carry’ basis, so to speak, I can, for example, have my eyes examined and purchase eye glasses or get dental work done in AZ (and other States) for less than I can in Peñasco!

I can also eat for less dinero up north (dine-in/out) or have a few ‘cold-ones’ at the end of the day (including US, Mexican and imported beers) and, oh, by the way, I can also rent nice ‘nightly’ and/or ‘weekly’ vacation accommodations for much less up north that have ‘all’ the amenities.

You see, something has happened to PP (and indeed most of Mexico) over the decades: Greed trumped value and the ‘bang-for-the-buck’ attraction of PP (and most of Mexico) is but a faint memory!

¡Viva México y Puerto Peñasco!

elgitanopenasco@gmail.com

Folk Dancing in Rocky Point, Mexico

2010-02-24T11:04:00.000-08:00

Here is another video from our friend TwoPesos, this time showing the Machete Dance (don't try this at home!) Scroll down below the video to find out what this was all about!

Now, here's what it was all about, from TwoPesos himself: "This is just one of the many dances performed for our guests at the Playa Inn Hotel in Rocky Point, Puerto Penasco, Mexico during our February Charity Bus Tour with Arthur G. Sloane...

This trip like all the others was a big success... the guests on the trip donated enough school supplies to benifit our Adopt-A-Classroom of Rocky Point project http://www.RockyPointClassroom.com and clothing to fill our living room (time to visit the schools again) and all the profits from the tour are used to remodel and buy new furniture for our Veterans living in the Veterans Homes of Phoenix AZ..."

Way to go!

Changes in Immigration Procedures in Mexico

2010-02-23T09:57:00.000-08:00

First I'll address a change occurring at Mexico's border crossings beginning March 1, 2010. Or at least at some of the border crossings. In all likelihood it won't affect the Lukeville border crossing for short term visitors to Rocky Point, but you should be prepared anyway.

The new regulations, announced earlier this month by Mexico's National Migration Institute, state that U.S. citizens traveling to Mexico "by air, land or sea" must present either a valid U.S. passport or passport card or other "trusted traveler" ID such as a SENTRI card, etc. U.S. permanent residents must also present documents proving their status. Since everyone needs those documents anyway to get back into the U.S. it should not be an issue.

The regulations will not be applied to short-term visitors along the northern border or to cruise ship passengers who briefly disembark at various locations. Does that apply to short-term visitors-- such as Spring Breakers-- going as far south as Rocky Point? Probably, but have your ID ready at the border anyway just in case. As always, you do not need a Mexican tourist card to visit Rocky Point for 72 hours or less (that's 3 days, bunky).

As usual, you will pull up to the border crossing, where you may or may not be asked for a passport, etc. You will get either a red light or a green light; if it's green you just pass on through, if it's red you'll be waved over to the side where a usually-cursory inspection will be made of your car to insure that you are not bringing drugs or weapons (or other illegal things) into Mexico. I can't emphasize strongly enough: DO NOT BRING ILLEGAL DRUGS INTO MEXICO! Not even a lowly roach that you may have forgotten about in your glove compartment. Just don't do it.

The regulations will also not apply (at least not yet) at the Baja California crossings at San Ysidro and Otay Mesa, because Mexico lacks the infrastructure to enforce the regulations at such busy ports. That may change in the future as the federal government rolls out a new electronic inspection system, known as SIAVE, at its land border crossings as a means of detecting illegal weapons and other contraband.

Taking effect on May 1, 2010 are some broader changes in its migration procedures, recently published by Mexico’s National Migration Institute. These changes are intended to clarify, streamline and simplify processing requirements for each immigration category. Applications currently being processed and those filed before May 1, 2010 will be analyzed and processed based on current policies, practices and procedures.

These changes affect actual immigration status, such as visitor, business, permanent residency, etc.

I talked about the changes to the basic tourist visa, called the FMT, in an earlier post, A Heads Up on the New FMM Tourist Permit, and those changes will take effect on May 1. The FMT will then become the FMM. To clarify, here's what those changes mean according to Jacob Sapochnik at Visa Lawyer Blog. (There's a lot of good information in that website; you might want to bookmark it for future reference.)

All migratory forms for tourists, business visitors and technical visitors with lucrative activities, who intend to stay in Mexico for up to 180 days, will be replaced by a single “FMM” form (“Forma Migratoria Múltiple”).

The FMM will serve as evidence of the foreign national’s immigration status while in Mexico;

The business visitor criteria are clearly defined; This new FMM form has an option for choosing the purpose of the visit as business (negocios), which once the foreign national enters Mexico, the immigration officer will grant a 180 days stay.
There are 3 different options that the immigration officer might mark and that will grant the foreign national 180 days: a) Business (Visitante Persona de Negocios), b) Visitor with Lucrative Activities (Visitante con Actividades Lucrativas) and c) Visitor with Non Lucrative Activities (Visitante con Actividades No Lucrativas). Any of the previous allow the foreign national to visit Mexico for business, either for working purposes or only for meetings
In case the purpose of the business visit extends more than 180 days, the foreign national will have to file for a change of Immigration status to obtain the correspondent FM3.

The FM2 and FM3 booklets will also be different. First off, you will no longer be able to get an FM2 or FM3 at Consular Posts. Instead, Consular Posts will place a visa sticker on your passport once the National Migration Institute has approved your petition. That sticker will allow you to enter Mexico within 365 days of issuance, and once you're in the country you'll have 30 days to get the new FM2 or FM3 card.

There will be other, mostly positive, changes, too that will make life easier for the government and the FMM, FM2/FM3 card holders. For full details on those changes as they occur, I'd keep an eye on that Visa Lawyer Blog. There are also businesses in Rocky Point (and other Mexican cities) whose purpose is to help you through the paperwork, and these businesses can save you a lot of time and frustration. Don't be afraid to use them!

Happy traveling, and stay safe!

A Stroll Through Penasco

2010-02-19T00:00:00.000-08:00

-by El Gitano Peñasco, "The Peñasco Gypsy"

Ya got your College Spring Break crowd, the weekend warrior types, motorcycle clubs, the young and old party animals and so forth but what we don’t (and won’t) attract to PP is N. America’s most affluent and sought after crowd, ‘Seniors’ (nearing or soon to be retired) who could come to town in masses ‘all year long’ and vacation, spend their money or better yet, retire here.

Now for you folks in Gila Bend, AZ (just kidding, I love the community and those “5 old crabs”, too) that means most of our civic and business leaders are more interested in tourist dollars from ‘groups’ who’d rather double/triple/quadruple down in a cheap motel room, feed off $1 tacos and slam down ‘cold-ones’ with rotgut tequila-backs all day/night until they heave, as opposed to enticing people here who’d spend hundreds of dollars each day on finer accommodations, exceptional dining experiences, high-end shopping excursions, entertainment or ‘investing’.

During the halcyon years prior to the real estate bubble bursting, the over-all ‘marketing’ approach for Puerto Peñasco was and still is controlled by those few bar, restaurant and motel owners, etc. who profit handsomely from the status-quo and the likelihood of them changing their ‘target-market’ any time soon to attract a year round upscale crowd is as remote as me giving up Salsas…

Maybe it is just that I am getting too damn old but even back in my 30’s while vacationing abroad my wife and I always enjoyed browsing through fine art galleries and shopping for clothing, gifts and jewelry at various stores. Followed maybe by a little golf, then later a romantic stroll, a candlelight dinner and maybe a nice cognac nightcap (or two) at a nightclub or back at our suite….

Oh well, at least here in Peñasco we do have the ever so romantic Manny’s Beach Club and there is always the ‘Black Dog’ and a stroll down Calle 13…

¡Viva México y Puerto Peñasco!

elgitanopenasco@gmail.com

Cochinita Pibil: A Mayan Tour de Force

2010-02-18T00:00:00.000-08:00

Cochinita pibil (aka puerco pibil) is a traditional Mexican slow-roasted pork dish from Yucatán Península. Now served all over Mexico, preparation of traditional cochinita pibil involves marinating the meat in strongly acidic citrus juice, coloring it with achiote (annatto seed), and roasting the meat while it is wrapped in banana leaves. It is traditionally accompanied by a pickled red onion and habanero salsa.

Cochinita refers to a baby pig, so true cochinita pibil would involve roasting a whole suckling pig. Since most of us don't have the wherewithal to do that, pork shoulder (butt roast), or pork loin is what we use instead. The high acid content of the marinade and the slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or bitter/sour oranges for marinating. In areas where bitter oranges are not common, juice of sweet oranges combined with lemons, limes, or vinegar are employed to duplicate the effect of the bitter orange on the meat.

Traditionally, cochinita pibil was buried in a pit with a fire at the bottom to roast it. The Mayan word "pibil" means "buried", so cochinita pibil basically means “baby pig roasted under the ground”. (You might think of it as the Mayan version of Hawaii's kalua pork.)

This recipe was given to me many years ago when I was living in Playa del Carmen (before Playa got big and famous). It takes a full day of marinating before you can cook it, so you have to plan ahead. And ideally you should use banana leaves to get the full flavor, but if you find banana leaves in short supply you can wrap the meat in tin foil instead.

No Mexican feast in the Yucatan is really complete without cochinita pibil, IMO, so you'd better give it a try. You will SO not be sorry once the cooking is done and the eating commences...

COCHINITA PIBIL
Serves about 6

Ingredients:

3 to 4 pounds untrimmed boneless pork shoulder roast (aka pork butt) or the equivalent in chunks of pork
2 tsp salt
2 Tbsp regular orange juice
3 Tbsp Seville orange juice (about 1 orange-- see note)
4 oz. crumbled achiote paste (about 3/4 cup) or 1 heaping Tbsp achiote seeds (you can find the paste at MexGrocer.com if it's not available in your area)
1/4 tsp cumin seeds
1/4 tsp oregano
12 peppercorns
3 whole allspice
4 cloves garlic, peeled
1/4 tsp powdered chile seco (anaheim chiles ripened and dried) or hot smoked paprika
2 tsp sea salt
3 Tbsp Seville orange juice (see note below)
at least 2 large pieces banana leaf (sold in most oriental or latino grocery stores in the frozen section)

Directions:

On the day before you intend to serve this:

Pierce the pork all over with a fork and rub in the 2 teaspoons salt and 2 tablespoons orange juice. Set aside.

Pulverize the achiote/annatto seeds, cumin, oregano, peppercorns and allspice together in a spice grinder (aka a coffee grinder) or mash them in your mortar and pestle to make a fine powder. In a blender (or by hand), crush the garlic and blend together with the chile seco and 3 tablespoons Seville orange juice. If using achiote paste instead of seeds, this is when you will add that. When well blended, add the powdered spices and mix well. The mixture should be a thick paste. Thoroughly coat the pork with the paste (use gloves if you don't want stained fingers!).

Lay the banana leaves flat and cut any thick edges away. Carefully rinse the leaves under cold water and wipe away any white spots. Then, using tongs, carefully pass each leaf over a hot burner (or low flame, if you have a gas stove), until the top of the leaf turns shiny and softens. This only takes a few seconds, so be careful not to scorch them. Flip the leaf and repeat. Use a damp kitchen towel to wipe both sides of the leaves to remove any remaining dirt or spots.

Line a large roasting pan with aluminun foil. Place the banana leaves flat on top of the foil, with ends of leaves hanging over the sides so that the leaves can fold back over the pork once it has been set inside. Place the coated pork on top of the leaves and wrap it up. Cover the pan with more aluminum foil and refrigerate at least 8 hours, the longer the better. NOTE: If you can't or don't want to use banana leaves, just wrap the pork up in heavy duty aluminum foil instead.

On Serving Day:

Preheat oven to 325 F.

Remove pork from refrigerator. Remove top layer of foil and pour 1/2 cup of water inside to help keep everything moist. (If just using foil without banana leaves, you can skip that step.) Cover again, tightly, with foil and slow roast for about 3 to 4 hours, or until pork is falling apart tender. Remove from oven. Remove foil from top and carefully pull banana leaves away from meat. Using two forks, shred the meat and place in serving dish. Pour the fat and juices from the pan over it. Serve hot with tortillas so that each person can make his or her own tacos/burritos/sandwiches.

For Pickled Onion Salsa:

1 Red onion
3 bay leaves
3 chiles habaneros, very finely chopped (optional; this will burn your lips clean off!)
1 litre Red Wine Vinegar

Cut the onion in thin, long slices and place in sauce pan along with bay leaves and optional chiles habanero. Barely cover with a mixture of half Red Wine Vinegar and half water. Bring to a boil, then reduce heat and keep at a high simmer until onion is fully cooked (about 10 minutes). Remove from heat and cool to room temperature. Refrigerate overnight. Remove bay leaves before serving (should be served cold).

Serve the cochinita pibil with warm tortillas and eat taco or burrito style. Or you can heap it on warm telera rolls or bolillos and eat it sandwich-style. In either case, don’t forget the pickled onion-habanero salsa!

SPECIAL NOTES: A rough approximation of Seville orange juice may be attained through the following: For 1/2 cup blended juice, combine 1 teaspoon finely grated grapefruit rind, 3 tablespoons orange juice, 3 tablespoons grapefruit juice and 2 tablespoons lemon juice.

Be aware that the sauce will stain everything, and it is indelible! Wear an apron while preparing the meat, don't serve it on your good tablecloth, and give everyone a bib (wink) while eating it.

(Image from Wikipedia)

Buen Provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about)

A Postcard from Puerto Penasco

2010-02-16T23:04:00.000-08:00

Here's a video reminder of things we love about Rocky Point, Mexico. (Courtesy of AzCelts, via YouTube)

"Enjoy the sights and sounds of Puerto Penasco, Sonora, Mexico through the lens and microphone of an intrepid traveler. There are no worries of drug cartels and recession in Rocky Point. There is simply sun, sand, surf and suds."

Mexican Road Signs-- In English

2010-02-15T04:57:00.000-08:00

For your convenience, here is a list of most of the road signs you're likely to encounter while driving in Mexico along with their meaning in English (in alphabetical order). You might want to print this list out and keep it with you.

SPANISH

-ACOTAMIENTO
-ALTO
-AREA DE DESCANSO
-ASCENSO Y DESCENSO DE PEAJE A 250 m
-CALLE SIN SALIDA
-CAMELLON CENTRAL
-CAMINO CERRADO
-CAMINO SINUOSO
-CARRIL IZQUIERDO SOLO PARA REBASAR
-CASETA DE COBRO
-CEDO EL PASO
-CEDA EL PASO AL PEATON
-CICLOPISTA
-CIRCULACION
-CON LLUVIA DISMINUYA SU VELOCIDAD
-CON NEBLINA ENCIENDA SUS LUCES
-CONCEDA CAMBIO DE LUCES
-CONSERVE SU DISTANCIA
-CONSERVE SU DERECHA
-CRUCE DE ESCOLARES
-CRUCE DE PEATONES
-CUANDO TOME NO MANEJE
-CUIDADO CON EL TREN
-CURVA PELIGROSO
-DESPACIO
-DESVIACION
-DISMINUYA SU VELOCIDAD
-DOBLE CIRCULACION
-ELIJA SU CARRIL OPORTUNAMENTE
-ENTRADA
-ENTRADA Y SALIDA DE CAMIONES
-ENTRONQUE PROXIMO
-ENTRONQUE PELIGROSO
-ESTA CARRETERA NO ES DE ALTA VELOCIDAD
-ESTACIONAMIENTO SOLO PARA EMERGENCIAS
-EVITE ACCIDENTES
-FELIZ VIAJE REBASE CON PRECAUCION
-GRACIAS POR USAR EL CINTURON DE SUGURIDAD
-GRAVA SUELTA
-HOMBRES TRABAJANDO
-LUCES
-MANEJE CON PRECAUCION
-MAQUINA TRABAJANDO
-MAXIMA
-NO CIRCULAR POR EL ACOTAMIENTO
-NO DE FRENTE
-NO ESTACIONARSE EN ACOTAMIENTO
-NO FRENE CON MOTOR
-NO HAY PASO
-NO MALTRATE LAS SENALES
-NO REBASE
-NO REBASE CON RAYA CONTINUA
-NO TIRE BASURA
-PARA VUELTA IZQUIERDA ESPERE SU LUZ
-PARADERO
-PAVEMENTO DERRAPANTE AL ESTAR HUMEDO
-PERMITA REBASAR UNTILICE SU  EXTREMA DERECHA
-PLAZA DE COBRO
-POBLADO PROXIMO
-PELIGROSO
-PRECUACION CRUCE DE PEATONES
-PRECAUCION ZONA ESCOLAR
-PRECAUCION ZONA DE GUANDO
-PRECAUCION ZONA DE TOLVANERAS
-PRINCIPIA TRAMO EN REPARACION
-PRINCIPIA ZONA DE DERRUMBES
-PRINCIPIA ZONA DE VADOS
-PROHIBIDO ESTACIONARSE
-PUENTE ANGOSTO
-RADAR EN OPERACION
-REDUCCION A DOS CARRILES
-REDUCTOR DE VELOCIDAD
-RESPETE LIMITE DE VELOCIDAD
-RETURNO A 2KM CARRIL IZQUIERDO
-RUTA DE CAMIONES
-SALIDA
-SEMAFORO EN OPERACION
-SE USARA GRUA
-SOLO IZQ (IZQUIERDO)
-SI TOMA NO MANEJE
-TERMINA AMPLIACION
-TERMINA ZONA DE DERRUMBES
-TOPES
-TRAMO EN REPARACION
-TRANSITO LENTO CARRIL DERECHO
-UN SOLO CARRIL
-VADO PELIGROSO
-ZONA DE FALLAS
-ZONA DE GANADO

ENGLISH

-SOFT SHOULDERS
-STOP
-REST AREA
-TOLL BOOTH BARRIER 250m AHEAD
-DEAD END
-CENTER DIVIDER
-ROAD CLOSED
-WINDING ROAD
-LEFT LANE FOR PASSING ONLY
-TOLL BOOTH
-YIELD RIGHT OF WAY
-YIELD TO PEDESTRIANS
-BICYCLE PATH
-ONE WAY
-SLOW DOWN WHEN RAINING
-TURN ON LIGHTS WHEN FOGGY
-DIM YOUR LIGHTS APPROACHING TRAFFIC
-KEEP YOUR DISTANCE
-KEEP TO THE RIGHT
-SCHOOL CROSSING
-PEDESTRIAN CROSSING
-DON'T DRINK AND DRIVE
-CAUTION: RAILROAD CROSSING
-DANGEROUS CURVE
-SLOW
-DETOUR
-SLOW DOWN
-TWO WAY TRAFFIC
-CHOOSE YOUR LANE AT EARLIEST OPPORTUNITY
-ENTRY
-TRUCKS ENTERING & EXITING
-INTERSECTION AHEAD
-DANGEROUS INTERSECTION
-ROAD IS NOT HIGH SPEED
-EMERGENCY PARKING ONLY
-AVOID ACCIDENTS
-HAVE A GOOD TRIP PASS WITH CAUTION
-THANKS FOR USING YOUR SEATBELT
-LOOSE GRAVEL
-MEN AT WORK
-DIM YOUR LIGHTS
-DRIVE CAREFULLY
-HEAVY MACHINERY AT WORK
-SPEED LIMIT
-NO DRIVING ON SHOULDERS
-NO ENTRY
-NO PARKING ON SHOULDERS
-NO ENGINE BRAKES
-ROAD CLOSED
-OBEY THE SIGNS
-NO PASSING
-NO PASSING ON SOLID LINES
-DON'T THROW TRASH
-WAIT FOR LIGHT TO TURN LEFT
-BUS STOP
-PAVEMENT SLIPPERY WHEN WET
-USE EXTREME RIGHT LANE TO PASS
-TOLL BOOTH
-TOWN NEAR
-DANGER
-CAUTION PEDESTRIAN CROSSING
-CAUTION SCHOOL CROSSING
-CAUTION LIVESTOCK RANGE
-CAUTION DUST DEVILS
-MAIN HIGHWAY UNDER REPAIR
-ENTERING ROCK SLIDE AREA
-ENTERING AREA OF DIPS (WASHES)
-NO PARKING
-NARROW BRIDGE
-RADAR IN OPERATION
-ROAD NARROWS TO TWO LANES
-SPEED BUMPS
-OBEY THE SPEED LIMIT
-U-TURN IN LEFT LANE 2KM
-TRUCK ROUTE
-EXIT
-STOP LIGHT IN OPERATION
-TOW AWAY ZONE
-LEFT TURN ONLY
-DON'T DRINK AND DRIVE
-END OF SHOULDERS
-END OF ROCK SLIDE AREA
-SPEED BUMPS
-ROAD REPAIRS
-SLOW TRAFFIC KEEP TO THE RIGHT
-SINGLE LANE
-DANGEROUS DIP
-LANDSLIDE AREA
-LIVESTOCK AREA

If you have better translations for any of the above, please let me know at lahuerita2@gmail.com

For information on how to get to Rocky Point, including some speed limits translated from kilometers per hour to miles per hour, go to the Getting Here page.

Drive safely! The life you save may be your own!

Estuaries of Bahía San Jorge are included in the International Convention of Wetlands, Ramsar as wetlands of International Importance

2010-02-12T00:00:00.000-08:00

-by Hem Nalini Morzaria Luna

As part of the celebration of World Wetlands Day on February 2nd, the Secretary of Environment and Natural Resources (SEMARNAT), Juan Rafael Elvira Quesada, announced the addition of the wetlands at Bahía San Jorge as one of seven new sites in the List of Wetlands of International Importance of the Ramsar Convention in 2010.

During the memorial ceremony on the island of San Pedro, in Yuriria, Guanajuato, the Secretary said that with this designation Mexico is now second in the world, behind only the United Kingdom, in the number of Ramsar sites it currently has. One hundred and thirty one sites exist and cover a total surface of eight million, 915 thousand, 433.7 hectares. The Convention on Wetlands, signed in Ramsar, Iran in 1971, is an intergovernmental treaty, which provides the framework for national action and international cooperation on the conservation and wise use of wetlands and their resources. Mexico joined the Convention on November 4, 1986.

The wetlands of Bahía San Jorge extend over more than 35 linear kilometers of coastline, from the northern tip of Estero Almejas to the southern tip of Estero San Francisquito. This Ramsar site brings together a combination of habitats, marshes, low intertidal mud, salt marshes, coastal dunes, sandy beaches, permanent shallow marine waters and wetland-terrestrial interface, connecting the earth system with one of the most productive marine systems world, the Gulf of California, and are in turn connected to the Sonoran Desert.

Currently, this area is of great importance for fisheries and aquaculture production, and for species, such as octopus, shrimp, and crab. Like other estuaries in the region, Bahía San Jorge’s wetlands serve as nesting, resting and feeding grounds for migratory and resident birds that are part of the Pacific Flyway, including species like the least tern, the American oystercatcher and avanna sparrow. The canals and marshes of the site serve as refuge and feeding areas for the larval and juvenile stages of fish and invertebrates, and as well as for feeding grounds for marine species. Bahía San Jorge also hosts a resident population of the bottlenose dolphin, an endangered species. There are also endemic species not found anywhere else in the world there, like the fisher myotis bat.

The declaration of Bahía San Jorge’s wetlands as “Wetlands of International Importance” increases support for sustainable use. This declaration helps protect its ecological integrity, while continuing to maintain important ecological functions and environmental services like the fisheries productivity and nutrient budget. According to the Intercultural Center for the Studies of Deserts and Oceans, CEDO, “it is very important that the ejidos could take advantage of this designation”, so they recommend “to work together with them in order to look for economic and ecologic improvements”. The benefits of the conservation of this and other wetlands are very important for the fisheries and aquaculture of the region.

For more information contact Andrea Cuellar (Coastal Conservation Coordinator at CEDO) at andrea@cedointercultural.org or call 638-382-0113 in Puerto Peñasco, Sonora.

www.cedointercultural.org

Mango-ritas and Baja Fish Tacos with Mango Salsa

2010-02-11T00:00:00.000-08:00

It's Carnaval time in Rocky Point, time for partying and parades and lots of great food! So in honor of this period, I thought I would celebrate one of Mexico's greatest crops-- the magnificent mango! The following two recipes come straight from The National Mango Board, and I think you'll like them as much as I do.

If you like Margaritas and you like mangos, you can't go wrong with these delicious "Mango-ritas", and to accompany them you can chow down on some "Baja Fish Tacos with Mango Salsa".

As an added bonus, at the bottom of this post I'll tell you how to choose a mango, plus there are 3 small photos illustrating the proper way to slice (or dice) mangos without getting the juice and flesh all over yourself. The pictures are self explanatory but I've added a bit of text to help out. It's so simple you'll be embarrassed that you haven't been doing it that way all along. I know I was. ;)

Mango-rita
Serving Size: 2

Ingredients

1 cup crushed ice
1 large ripe mango, peeled, pitted and diced
1/2 cup Tequila
2 tablespoon freshly squeezed lime juice (reserve one squeezed lime half to moisten glass rims)
Coarse salt

Instructions

Combine ice, mango, tequila and lime juice in a blender and puree until smooth. Moisten rims of 2 margarita glasses with reserved lime half and dip each glass rim in coarse salt. Pour Mango-rita into glasses.

Baja Fish Tacos with Mango Salsa
Serving Size: 12

Ingredients

Mango Salsa:

6 large ripe mangos, peeled, pitted and chopped
3/4 cup minced red bell pepper
3 tablespoons lime juice
3 tablespoons chopped fresh cilantro
6 green onions, sliced (green tops only)
3 small jalapeno peppers, stem, seeds and membrane removed

Tacos:

3 pounds cod fillets, rinsed and patted dry
3 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons Mexican oregano
1 1/2 teaspoons garlic salt
24 corn tortillas, warmed
6 cups shredded green or red cabbage
1 1/2 cups crumbled cotija cheese (may substitute shredded Monterey)

Instructions
Preheat oven to 425°F. Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl; set aside.

Place cod on 2 large sheets of parchment paper. Stir together dry seasonings in a small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on a baking sheet and bake for 15 to 18 minutes. Open packets carefully to let steam escape. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.

HOW TO CHOOSE A MANGO:
Color isn't always the best indicator of a ripe mango, so don't automatically go after the red and yellow ones that are soft to the touch. Too mushy means it's a bit over-ripe, and though they taste mighty sweet those are the mangos most likely to drip juice and flesh all over you, and they're harder to dice and slice because they're SOOOO juicy. A properly ripe mango for most recipes should be slightly soft, fragrant, and heavy for its size, regardless of its color. You should be able to dent a ripe mango with your thumb if you want to. Like avocados, mangos will ripen on your counter, so you needn't be afraid to get one that’s a little underripe and plan ahead for your mango mania menu.

To slice mangos, take a look at the photos below. Do not peel the mango. Use a sharp knife (serrated is good) and slice off the sides on the flat side of the mango, as close as you can to the flat pit that's in the center of the fruit. Now you'll have two big slices and a big fat center slice containing the pit. With the center slice, cut along both sides of the pit, following its curve.

If you want to dice them, follow the steps in the photos but once you have cut slices into the piece of mango, cut across the slices (just to the skin, don't cut through it) until you have cubes of the appropriate size. Then, using your thumbs as levers, turn the whole piece inside out (it'll look like a little golden porcupine!) and cut the cubes off. (Well, OK, you can scoop them out with a large spoon, but that's not nearly as much fun as turning them into a porcupine.) Try not to eat them all before they've made it into the recipe...

All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.” http://www.mango.org/

Buen Provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about)

MARDI GRAS/CARNAVAL 2010 Schedule of Events

2010-02-09T13:17:00.000-08:00

MARDI GRAS 2010

"An ocean of dreams and fantasies"

(NOTE: The events take place mostly at the Esplanade at Penasco Del Sol; it's 10 pesos to park your car, though on Thursday it's free. You must enter from the marina off of Balboa St.)

Thursday February 11th

7:00 PM Parade of the “Bad Humor” character on the Boulevard ending at the Peñasco del Sol Hotel esplanade.
8:30 PM Trial and sentencing, reading of the accused last will and burning at the stake of the “Bad Humor” character.
11:00 PM Crowning ceremony of the Jester King.
11:00 PM Dance and festivities begin.

Friday February 12th

8:00 PM Crowning ceremony of the Mardi Gras Queen at the Peñasco del Sol Hotel esplanade.
9:00 PM Begin dances, shows and rides.
11:00 PM The Original Banda Limon Band in concert.

Saturday February 13th

2:00 PM Cultural activities begin.
4:00 PM First parade of floats and dress costume marching groups.
7:00 PM Begin dances, shows and rides.
11:00 PM El Tigrillo Palma in concert.

Sunday February 14th

10:00 AM Sporting events begin.
2:00 PM Cultural activities begin.
4:00 PM Second parade of floats and dress costume marching groups.
7:00 PM Begin dances, shows and rides.
11:00 PM Duelo de Reinas in concert.

Monday February 15th

4:00 PM Cultural activities begin.
7:00 PM Begin dances, shows and rides.
11:00 PM Juan Jose Navarro in concert.

Fat Tuesday February 16th

4:00 PM Last parade of floats and dress costume marching groups.
5:00 PM Awards ceremony for best floats and marching groups.
8:00 PM Begin dances, shows and rides.
9:00 PM Masquerade Ball “Scharamouche” at the Peñasco del Sol Ballroom.
11:00 PM Los Diferentes de la Sierra and the Pelapapas in concert.

FOOD STANDS $30 MX pesos is the cost of daily admission getting you in the Fair and access to the Theater Play.

Note the variety of musicians who will perform during the events, including the ever popular Juan Jose Navarro, La Original Banda el Limon, with a brassy, big-band sound; norteña star Tigrillo Palma; and cumbia stars Los Diferentes de la Sierra.

Visit the Rocky Point Tourism & Visitor Assistance website or Come to Rocky Point! for even more information.

Improving the Infrastructure of Puerto Penasco

2010-02-05T08:12:00.000-08:00

While we've all been promoting our opinions on what should and should not be done to make Rocky Point a better place for everyone (by which some of us mean what would be better mainly for us gringos), the city's government has been working hard at doing just that. Both the previous mayoral administration and the current one have set their sights on improving the infrastructure of Rocky Point for its citizens, and though it isn't sexy news like doom and destruction or beautification projects, it's pretty important stuff.

Former Mayor Heriberto Rentería Sánchez was proud of his achievements as he was leaving office, and bragged on them a bit. Here are just a couple of things his administration accomplished during his term in office. We'll start with the all-important matter of water.

Under his watch the city completed two parts of a three-part comprehensive potable water supply program, representing an investment of nearly $200 million pesos and guaranteeing supply to the community for at least four or five years. The project included 78.5 kilometers of pipes for potable water laid in various neighborhoods of the city, at a price of $23 million pesos, principally in the regions of Nuevo Peñasco and San Rafael.

Prior to this project only about 200 liters per second of water flowed into the city; now that amount is between 400 to 500, with capacity able to accommodate 700 liters per second.

The completion of the third and final phase, which is already well advanced, is left to the new administration under Mayor Alejandro Zepeda Munro. This includes the sectoring of the pipe network with 30-inch pipes across the city and the construction of a 6,000 cubic meter storage tank. The storage tank, made with cutting edge materials and technology, is considered a prototype on a national level.

Also well advanced in the pipeline is a desalination plant for the city, a project much favored by Mayor Zepeda Munro. At an estimated cost of $120 million USD, sources of investment for that come from the local, State and Federal governments, as well as from the U.S. government. I haven't seen a timeline for that project, but it is definitely on the front burner.

Another area of importance to the health of city residents has been the paving of city streets. There is a certain rustic charm in the sandy streets of Penasco, probably more enjoyed by tourists and expats than by the Mexicans who live there, but besides being hard on vehicles and making it difficult for first responders to arrive at a scene in a timely manner, all that sand blowing around is bad for the respiratory health of the residents.

Under Mayor Renteria Sanchez 48 streets were paved, representing an area of 381,000 square meters (or 75 linear miles) of pavement in nearly all of the city's neighborhoods. The initial goal was for about 200,000 square meters, but they were able to exceed that goal substantially. Approximately $75.5 million pesos were channeled into the project, with assistance coming from the State and Federal governments.

The fourth stage of the paving project is left for the new Mayor to complete, with up to $50 million pesos allotted to pave more streets.

With both tourism and real estate development basically in the toilet at this point, the flow of money into the city's coffers has definitely been curtailed. Naturally this is having an effect on the government's ability to invest further in infrastructure plans, but they plow ahead regardless.

It's possible that the current bust may turn out to be a good thing, allowing the city to take a breather and make more careful decisions about future projects in the region. At any rate, the city fathers are to be commended for their efforts to make Puerto Penasco a better and healthier place to live!

Mexican Chocolate Cookies

2010-02-04T00:00:00.000-08:00

If you've been hanging out in Mexico for any length of time you may have noticed that chocolate is not used in a lot of baking, and cookies are not nearly as ubiquitous as they are in many other countries. Mexicans mostly prefer to drink their chocolate (see how to make the best Mexican hot chocolate ever!), and assorted Mexican sweet breads (pan dulce) are their daily "sweets" of choice.

These cookies therefore make no claim to any kind of authenticity, and take their name from the use of Mexican chocolate and ancho chile powder in the list of ingredients. Mexican chocolate is flavored with cinnamon, sugar, and cacao nibs. It’s gritty and somewhat coarse with an intense flavor and is usually pressed into 3-oz tablets which are individually wrapped and packed in bright yellow hexagonal boxes. It is not particularly good for nibbling, but it adds depth and richness to this recipe. And the use of chile and black pepper are a surprise that adds just a hint of heat, with a subtlety that will have your guests wondering what it is.

I don't like my desserts too sweet (raised doughnuts make my hair hurt), but I don't believe it's possible to have too much richness, especially where chocolate is concerned. These cookies fill that bill! Crunchy on the outside and soft on the inside, they are the perfect treat for after dinner with a cup of coffee or glass of wine; and for the kids, well nothing goes better with a glass of ice cold milk!

MEXICAN CHOCOLATE COOKIES
(adapted from Cooking Light)
Makes 32 cookies

Ingredients:

6 oz. Mexican Chocolate, coarsely chopped (can substitute unsweetened chocolate)
3/4 Cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp. baking powder
1/4 tsp. salt
Dash of black pepper
1/4 tsp ancho chile powder (or substitute cayenne pepper)
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg plus one yolk
1 1/2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees.

Place chocolate in a small glass bowl; microwave on HIGH for 1 minute or until almost melted. Stir until smooth. If it is not entirely smooth yet, microwave for another 20 seconds and stir again. Cool to room temperature.

Lightly spoon flour into a measuring cup (don't pack it) and level with a knife. Combine flour, cinnamon, cloves, baking powder, black pepper and ancho chile powder; whisk together until thoroughly mixed.

Put sugar and butter in a large bowl; beat with a mixer at medium speed until well blended and creamy. Add egg and extra yolk (the extra yolk helps make the cookies soft and chewy), and beat well. Add chocolate and vanilla, scraping chocolate out with a spatula to make sure you get it all; beat just until blended. Add flour mixture; beat just until blended.

Drop dough by level tablespoons (or use miniature ice cream scoop!) 2 inches apart on baking sheets lined with parchment paper. If you don't have parchment paper, coat the pans lightly with cooking spray. Bake at 350 degrees until edges are set but centers are still slightly soft, 10 to 12 minutes. You have to watch these closely; if cookies begin to darken at the edges, they are over-done. (These cookies will be a bit thick and kind of crinkly looking.) Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; dust with powdered sugar; cool completely on a wire rack.

Note that this dough is pretty stiff. If you have a miniature ice cream scoop, it will make the process easier (and also makes all your cookies the same size and nicely round).

For some fun variation, press a maraschino cherry into the top of each cookie before you put them in the oven. These also make excellent sandwich cookies; I like to put a big spoonful of thick dulce de leche between them for extra richness and decadence, but of course you can use the filling of your choice.

Buen Provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about)

ILX Resorts, With Planned Resort in Puerto Penasco, May Have New Buyer

2010-02-02T07:48:00.000-08:00

In March, 2009, I wrote a bit about a timeshare company with ties to Puerto Penasco which had filed for bankruptcy. To recap: Headquartered in Phoenix, AZ., ILX Resorts is a relatively small player in the timeshare industry with a total of 11 timeshare resorts, mostly in the Western United States. Its most famous resort is Los Abrigados in Sedona, AZ. The company bought land in the Las Conchas area way back around 1998 to build its second Mexico timeshare resort, but it wasn't until late 2007 that they opened up a sales room there, with a location in one of the new RP plazas for booking tours. That didn't last very long, though. I suppose the meltdown of the US economy had something to do with that, along with the rough competition from the Mayan Palace timeshare touts who still own the streets in Rocky Point in terms of recruiting tourists for presentations.

Well, ILX is in the news again, this time because a much larger timeshare company has offered to buy most of ILX's assets. That company is Las Vegas-based Diamond Resorts Corporation, one of the biggest timeshare companies in the world since its purchase of Sunterra Resorts in 2007. Diamond has more than 160 branded and affiliated resorts and over 24,000 guest beds in 26 countries with destinations throughout the continental United States and Hawaii, Canada, Mexico, the Caribbean, Europe, Asia, Australia and Africa.

Diamond Resorts’ offer includes a $100,000 deposit and a promise to pay off ILX’s debts of $34.5 million. In exchange, Diamond would assume control of all of ILX’s assets, which include its resorts; its real estate holdings (which includes 2.1 acres in Puerto Penasco, MX); all its sales and marketing centers; physical property such as equipment, company vehicles, furniture, etc.; and resort management contracts.

ILX also owns the Sea of Cortez Premiere Vacation Club in San Carlos, adjacent to the San Carlos Plaza Resort, which opened its doors in mid 2001. So this would be the second Sonoran timeshare resort to be added to Diamond's portfolio if this purchase goes through.

The SEC’s decision is expected sometime this month.

So the question for Puerto Penasco, if the deal goes through, is twofold: Will Diamond keep the property in Rocky Point and develop it, or will they try to sell it? And if they decide to develop it, how soon could we look forward to that?

Why is this important? Well, timesharing brings a considerable amount of money into every area where it exists. It is not exaggeration to say that Los Cabos really found its groove when the timeshare industry began to invest heavily in the area during the late '80s and early '90s, bringing fresh bodies into the region by the thousands. Timeshare owners don't come for a weekend, they stay a full 7 days or more and they're spending while they're on site. In addition, the dreaded timeshare sales and marketing people support the local economy, along with the jobs created for housekeeping, maintenance, office personnel, etc. So don't knock it too hard.

However, to reach the point where timeshare really becomes viable in Rocky Point, the new airport needs to have some regular flights from parts other than Arizona...

I'm still not completely sure where the ILX property is actually located, other than it is not beachside and it supposedly is somewhere near the entrance to Las Conchas. If anyone knows the precise location, I'd be happy to learn of it.

Stay tuned...

The Great Puerto Peñasco Land Swindle!

2010-01-29T02:32:00.000-08:00

-by El Gitano Peñasco, "The Peñasco Gypsy"

After a little more than six-weeks off, traveling about Mexico and the USA enjoying a long overdue vacation, I decided that upon my return to PP and writing for this blog I’d kick the new year off with a harangue that is, IMHO, something that needs to be openly discussed.

You see, as much as I truly love this nation, the people, their history, culture, this community, the food (and sauces), the beer, etc., I realized while I was on my ‘walk-about’ that there had been a major fraud perpetrated against the citizens of Puerto Peñasco and it mostly came from a select group of the ‘beautiful-people’ north of our border, specifically, ‘some’ Arizonans (and ‘some’ PP locals too).

For those new to this blog, to Puerto Peñasco (and indeed Mexico), the fact of the matter is that Phoenicians have been having ‘their way’ with PP for a very long time. Going back as far as I can remember (a couple decades) many Arizonans have been traveling down here for years, pretty much doing as they pleased, and throughout that era they also began snagging up property for centavos on the peso.

That’s fine, but for most the primary objective was to build their little casita(s) so they had a place to ‘play’ on weekends and holidays, etc. They never had any retirement and/or other long term living/business aspirations and only thought of Peñasco as their play-ground to be used ‘at-will’ with plans some day too ultimately dump their property and this community when it was convenient…

And that is the way it was for years until post 9/11. It was that event that turned this “quaint little fishing village” with its ‘drive-to’ feature from AZ into sort of a gold rush. Developers and real estate sharks began pouring southbound across the border, reminiscent of the scene in the 1987 Cheech Marin comedy movie “Born in East L.A.” when thousands of Mexicans were fixin' to rush the border northbound…

Next came the "land-speculators" who also started pouring in, but the ones I’m talking about are not the "high-roller" types but (mostly) Phoenicians (aka: middle to upper class incomes) who were being sold by mostly Gringo real estate gurus who also came down for the quick buck and were ‘pitching’ Puerto Peñasco as (e.g.) "the next Cabo. Buy today, sell tomorrow and make a fortune…"

There were even real estate brokers and reps who held sales-seminars up in the greater Phoenix area; buyers-fever (aka: greed) flourished, and before you knew it even the waitress at a local AZ Denny’s and her husband (with only a part time job) were trying to get in on the action.

Back in 2004-2005 I and others warned that the price increases, demand, etc. were not sustainable and that a crash was soon inevitable. But there was no shortage of developers, real estate folks and owners telling us that we were wrong and many of us were scorned for even suggesting such ‘nonsense’. Had 'they' had a chance they might have even enjoyed burning us at the stake!

After the Big Bang (the crash) hit and the last of the lingering pump and thumping leaches starting leaving town, most every one else finally realized the ‘ride’ was over-- including mi amigo Paco, who sadly had to acknowledge that his sweltering little 850 square foot casa wasn’t going to bring him $400,000 (USD) cash. Ultimately PP was abandoned by the carpetbaggers and left to fend for itself.

Of course it wasn’t just the developers and real estate parasites who were to blame, as they had an awful lot of help from certain "commissions" on both sides of the border, including newspapers and other predominate "authorities" with vested interests in the area who constantly released, IMO, ridiculous press releases and/or comments, assertions and statements such as (e.g.) "Rocky Point has over 3 Million tourist per year".

And so here we are in 2010 with many survivors clinging on with visions of sugar-plums dancing in their heads and, like children, oh so hopeful that when they awake from their long sleep things will return to ‘the good old days’. That is what I fear the most, that ‘they’ and their enablers will strive to return to ‘business as normal’ and ignore the potential future for Puerto Peñasco.

I say I fear that because right now, all across Mexico, real estate developers and businesses are gearing up for the economic rebound that is being forecast for Mexico by many professionals. The smart money seems to be on those ‘players’ who understand the causes and effects of the recent financial calamity and who, in part, will adjust their products, costs and marketing practices, etc., to a cautious but eager, enthusiastic and soon to be booming market.

This rebound includes a scramble for tourist and retiree dollars, too, but I can’t shake this feeling that once again most developers, businesses, new real estate sales agents and property owners here in Peñasco will continue to sit back on their laurels ‘thinking’ the bucks will start pouring into PP as if it were 2005 and once again they’ll ‘jack’ up the prices and tell anyone who’ll listen that PP "is destined to be the next Cabo and/or Vallarta…"

Take for example rental properties in Puerto Peñasco Vs. more popular destinations in Mexico, such as this place (one of many) I found three weeks ago for about $900 (USD) a month in Mazatlan:

“Beautiful 3 year old fully furnished home, 4 bedrooms, 3.5 bathroom… 4 minute walk to a great beach, walk to the park, restaurants, pubs, shops...

“Comes with fridge / freezer, washer / dryer, stove, dishwasher, A/C… and private parking for two cars. The house has a large tiled patio complete with deck chairs and outdoor furniture...”

Here in Peñasco that same home, in a region sorely lacking the activities and amenities that Mazatlan offers (including Opera, numerous out-door cafés, great hospitals, movie theaters, night-clubs [real ones], Wal-Mart, major brand grocery stores, fine tailors and jewelers, pulmonias [open air taxis], countless beach front restaurants, etc.) would have an asking rental price of about $3,000 (dollars) a week (or month) if not more!

What most of these property-owners in PP don’t get is that places like Mazatlan, Ensenada, San Miguel de Allende, Puerto Vallarta, the Los Cabos area, etc. enjoy regional amenities 10 fold of what RP has to offer. These other regions also have developed very fine Expat communities over the years, and like it or not for many Gringo retirees, etc., that, too, is an attribute that PP cannot yet match.

Sometimes I don’t really know who to blame for many of the shortsighted, greedy and slothful so called ‘players’ here but an age old math illustration seems to describe them to a tee: If they were offered $1,000,000 (cash) today for their casita or a penny today and then double that amount each and every day for the next thirty days, they’d arrogantly and ignorantly snatch up the million today.

And as for that worn out Arizona ‘drive-to’ shtick thumped by many Gringo (and local) property owners, realtors, etc. (mostly from the 48th US State), forget about it!

First of all, that mostly only applies to buyers from Arizona and, OMG, for the difference in this rental example (Mazatlan home vs. a PP home) the savings alone would be about $2,100 (dollars) each and every month...

And with those extra pesos, amigos, if you needed or wanted to visit ‘North’ (for any reason) you’d be sipping Champagne and flying first-class, and do so often, from Mazatlan (and many other places in Mexico too) in about the same amount of time it takes to drive from PP to Phoenix!

Whether or not a new form of the “Puerto Peñasco Land Swindle” takes hold as more Phoenicians begin retuning and continue to ‘eat their own’ is yet to be determined.

But If Daniel Chavez and the gang get that airport fully operational and start bringing daily flights in filled with tourist and business folks from all around the USA, Canada and Mexico, most of whom have been to other parts of Mexico, then I’d bet the farm that after they sit through the Peñasco sales pitch they’ll mostly respond, briefly and with a little sneer on their faces, “Gracias, pero no gracias”!

¡Viva México y Puerto Peñasco!

elgitanopenasco@gmail.com

A Mexican Corn Cakes Breakfast

2010-01-28T00:00:00.000-08:00

So there I was with a yearning for Huevos Motulenos for breakfast, but I had no tortillas, no ham, no plantains and no peas. What to do? I scanned my pantry for ingredients and placed the following on my counter: Frozen corn kernels, chorizo, yellow cornmeal, flour, eggs, salsa ranchera, canejo cheese (an aged version of queso fresco) and assorted fresh veggies. "Yeah," I thought, "I can make something with that."

Sometimes you just have to be a bit nimble in the kitchen, ready to substitute this for that when you've come up short on ingredients for any given recipe. So I decided that instead of tortillas I'd make some Mexican-flavored corn cakes; I could live without fried plantains entirely; instead of ham I'd cook some chorizo; instead of peas, well, there was corn. And then I decided to put the chorizo IN the corn cakes to see how that would work out.

I'm here to report it worked out just fine! So without further ado I present an improvised breakfast or brunch recipe that actually didn't suck. Not exactly huevos motulenos, but DH thinks I can forego motulenos in the future and just stick to this new recipe, please. What to call it? I dunno. I just call it a Mexican Corn Cakes Breakfast. You can call it whatever you like!

A MEXICAN CORN CAKES BREAKFAST
Yield: About ten 4-inch cakes

Ingredients:

About 1/2 Cup Mexican chorizo
1/2 Cup unbleached all-purpose flour
1/2 Cup yellow cornmeal
2 whole eggs
1 egg yolk
1/2 Cup milk
4 Tbsp olive or canola oil, divided
8 oz. frozen corn kernels, thawed
2 thinly sliced scallions, including some of the green tops
1 small red bell pepper, diced very small
1 jalapeno chile, minced (optional)
3 Tbsp. minced cilantro (optional)
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt

Directions:

In a large skillet, cook chorizo over medium-high heat, stirring frequently until crumbly and thoroughly cooked. Remove from heat, drain chorizo, then stir in the corn; set aside to cool.

In a medium bowl, combine flour, cornmeal, cumin, salt and pepper. Set aside.

In a large mixing bowl, whisk eggs and yolk together with milk and 2 Tbsp oil until well mixed. Add the onions, bell pepper, jalapeno pepper, and cilantro; stir well. Stir in sausage-corn mixture. Fold in cornmeal mix until all ingredients are thoroughly combined.

Heat a heavy skillet to medium high heat with a little bit of vegetable oil. (Skillet is ready when small drops of water sizzle and disappear almost immediately.) Spoon about two tablespoons of batter into the pan and smooth out a little to form a round patty about 4 inches in diameter.

Cook 2-1/2 to 3 minutes on first side (till edges begin to brown); turn and cook 2 minutes more, or until golden brown on both sides. Remove from heat and keep warm until all cakes are cooked. Add a little more oil to pan when necessary for cooking each batch.

Place 3 or 4 cakes on each plate and top with a couple of eggs, prepared however you like them best. I like mine sunny side up or over easy, but I bet poached or even scrambled would also be good. Top the eggs with Salsa Ranchera (or your favorite salsa) and crumble some good cheese over the top. Serve hot.

You could also serve these corn cakes as a side for grilled meats, topped with a dollop of sour cream or crema Mexicana. And I dropped a couple of leftover cakes into the toaster later in the day, then slathered them with butter and that was pretty good, too!

Buen Provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about)

Candid Photos of People in Rocky Point, Mexico

2010-01-26T10:01:00.000-08:00

Here are a few random photos of some people in Rocky Point. See anyone you know?

As usual, click on the picture to see it BIGGER. Click on your browser's "Back" button to come back here.

And that's it for today. Do YOU have some photos you'd like to share? Send them to me at lahuerita2@gmail.com

Beach Buzz: Storm Damage Report, Feed the Children

2010-01-24T13:45:00.000-08:00

-by La Huerita

If the recent set of winter storms that hit Rocky Point had happened during hurricane season, they would have had names. That's how serious it was, and all that wind and rain did some serious damage, especially for those residents who lacked adequate housing. Word is that at least a couple hundred residents had to flee to shelters, and many have lost what little they had.

Add to that the hardships that local familes are enduring due to the financial and tourism crisis, and the picture isn't pretty. Dr. George Stavros (the Playa Encanto HOA President) holds free clinics each month in the barrio (which is, unfortunately, growing). According to a recent Playa Encanto newsletter, he is finding many of the people, especially children, are showing signs of malnutrition. To that end, Playa Encanto is asking for contributions to their Rice and Beans program. They will collect as much dry beans and rice as possible (also needed are children's vitamins) and distribute these at each of the clinics. This is a start to what they hope will be an on-going program to help feed our neighbors.

You don't have to live in Playa Encanto or be a member of the HOA to help out. The next homeowners meeting is Feb. 13 at Tres Amigos, so if you're in town please drop off some rice and beans and whatever else you can contribute (after that storm, lots of children's clothing is needed, too). If you would like to contribute but can't make it down at that time, you might want to contact one of the following good people to ask how you can help.

hillaranda16@msn.com

johnwhall1@earthlink.net

judi_behrens@hotmail.com

Now, back to that storm. It was a real doozy, alright! Along with the rain, there were waves estimated at 10 to 15 feet pounding the beaches and splashing over the malecon. Sustained winds of 30-45mph over about a 3-day period, with regular gusts clocked much higher (I was told that one gust out near Playa Encanto clocked in at nearly 100mph). Schools and businesses were closed, trees blown down, many streets were washed out, and altogether it was a hunkering down time. Further south, huge waves and up to 70 mph wind gusts were reported at Santo Tomas, and even Caborca suffered a lot of flooding and wind damage.

On Sandy Beach, there are reports of windows and even sliding glass doors blown out in some of the condos at the Sonoran Sea and Sonoran Spa, and the assumption is that other condo buildings probably also suffered the same way though that HAS NOT BEEN CONFIRMED. There have also been reports of damage of patio ceilings at some end units of Puerto Pravada and Sonoran Sea, and major damage at Building 4 of Las Palomas, which reportedly lost part of a wall. The Mirador area seems to be mostly OK, along with other established parts of town further away from the beach. I haven't heard about conditions out at Tessoro at Las Conchas, but perhaps in that case silence is really golden?

You can pretty well bet that a lot of sand has shifted inland and that potholes the size of Rhode Island have popped up here and there. Hwy 8 from the border is driveable, but expect potholes along the way, mud, and sand blown over the road in places and drive accordingly.

The town is mopping up now and assessing the damage, but if you own a condo or home anywhere along the beach and can't get down to Rocky Point yourself, you should get in touch with the appropriate HOA or management company and get a report.

If I get any more confirmed reports, I'll update this.

And that's all the Buzz on the Beach for today.

About Beach Buzz: Not necessarily the news, this is a place for information, opinion, speculation, gossip, tips and other good stuff about Rocky Point, and Mexico in general. Have opinions to air, anecdotes to share, tips or tidbits to contribute? I'd like to hear from you!

Email me: La Huerita

Taco Shell Bowls & The Ultimate Taco Salad

2010-01-21T00:00:00.000-08:00

Have all of you had one of those taco salads that are served up in many restaurants? The kind that comes in a crispy fried tortilla bowl, with all the trimmings? Well, they ain't authentic but they're good eats, arent' they?

Here's my secret recipe, which I humbly call The ULTIMATE Taco Salad, followed by instructions on how to make those nifty tortilla shells. To save time, you can bake the tortilla shells in the morning and store them in an airtight container in the refrigerator until you're ready to use them. It's a little work to put this all together, but I think you'll find it worth the effort. So will your family.

THE ULTIMATE TACO SALAD:
Serves 6

Ingredients:

6 (8 in.)flour tortillas at room temperature
1/2 lb ground beef
1/2 lb Mexican chorizo
3 slices lean bacon, diced
3 garlic cloves, minced
2 red onions, chopped
1 (16 oz) can refried beans
1 (14.5 oz) can diced tomatoes in juice
1 jalapeño pepper, chopped
1 tsp ground cumin
1 tsp salt
3 Tbsp chili powder
1/2 head iceburg lettuce, torn
1 head Romaine (or other leaf lettuce), torn
4 ripe tomatoes, cut into large chunks
16 black olives, sliced
1/2 cup grated Mexican cheese (Manchego is a good choice, or crumble up some Queso Fresco)
Lime wedges, guacamole, and sour cream to serve on the side

Preparation:

Prepare the taco shells as outlined below and set them aside.

Cook the diced bacon in a skillet over medium heat until crispy; drain on paper towels. Drain the fat from the pan and return skillet to burner.

Cook the beef, chorizo, garlic, most of the onions, jalapeño and all the seasonings in the skillet until the beef and chorizo are browned, crumbling the meat as it cooks. Drain fat from skillet, then stir the canned tomatoes into the mix, juice and all, and bring the mixture to a boil. Turn the heat down, partially cover, and simmer for 10 minutes.

Stir in the refried beans and bacon bits and heat everything through, uncovered. Remove from heat and serve.

TO SERVE: Line the bottom of each tortilla shell with enough lettuce to keep the meat mixture from making it soggy. Then divide the meat mixture between the salad shells and top with the rest of the lettuce, tomatoes, olives, and the remaining chopped red onion. Sprinkle with grated cheese, or crumble some Queso Fresco over the top.

Serve the lime wedges, guacamole, and sour cream on the side.

TORTILLA BOWLS:

To make tortilla bowls the EASY way:
Heat oven to 350.

On a flat baking tray:

Lightly spray the inside of 6 oven proof soup or popcorn bowls with cooking spray. Reserve 7th bowl.
Lightly spray each tortilla on both sides with cooking spray to soften them.
Carefully arrange one tortilla inside each of 6 bowls.
Stack filled bowls inside of each other.
Place the 7th empty bowl inside of the 6th (top) bowl and fill with dried beans or anything heat resistant that will weight the bowl.
Bake for about 12 minutes.
Remove tray from oven. Do not move the bowls at this point. Let them cool down, then carefully separate the bowls and remove the tortilla shells. Let them cool completely.

Often I add some fajitas, made with strips of skirt steak liberally sprinkled with adobo seasoning, grilled medium rare and served sizzling hot right over the top of the salad, or alongside it on a plate. If you're a meat lover, that's the way to go for you!

Note that this recipe can be served over tortilla chips instead of inside tortilla bowls, but then they're just fancy nachos, aren't they?

Buen Provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about)