FAMILY FUN FISHING BAJA'S TURQUOISE COAST!
For Vonny's Fleet fishing reservations contact Ivan or Martha
Direct dial telephone from the U.S. 011-52-646-154-2046
Email: ivanvillarino@gmail.com

ENJOY BAJA NORTE'S WORLD FAMOUS SPORTFISHING!

Travelers can be assured that the Mexican military and the Federal Police, as well as their regional counterparts, are working together in a combined effort to discourage acts that adversely affect tourism. The effects of their endeavors are already becoming apparent as reports of negative events continue to drop sharply.

In regard to inappropriate contacts that might be made by sworn police officers, there is a public worker's union office specifically charged with investigating police matters, and firing corrupt officials. It is called the "Sindicatura," and it is a name you should remember. (It is pronounced: seen-dee-kah-too-ra.)

It does not matter if the officer speaks English, or understands anything that you are saying. When he hears that word, the game is usually over. It has been said by a Mexican observer, "Sindicatura to a dishonest police officer is like displaying a golden cross to a vampire." Sindicatura officials are truly the "untouchables" of local government in this regard.

COPY THE PHONE NUMBERS BELOW ONTO A SMALL PIECE OF PAPER TAPED TO THE BACK OF YOUR VALID U.S. DRIVER’S LICENSE. UNLESS THERE IS A BONAFIDE COMPLAINT OF AN ACTUAL TRAFFIC INFRACTION, YOU ARE LIKELY TO RECEIVE YOUR LICENSE BACK WITH A POLITE VERBAL WARNING:

SINDICATURA DEL GOBIERNO MUNICIPAL - CONTACT NUMBERS
Tijuana - (664) 688-2810, 973-7770, 973-7759, 683-4095
Ensenada - (646) 617-1561, 176-2222, 617-1561
Mexicali - (686) 558-1600 x1661

CEVICHE ACAPULCO
Courtesy of Chef Raul Delgado

The country of Mexico is surrounded by the sea, so it is easy to understand why seafood plays such an important role in la cocina Mexicana. One of the most popular appetizers is ceviche. Almost every coastal state has its own rendition of this mixture of raw shrimp, fish or scallops, which naturally ‘cooks’ itself in fresh citrus juice. This particular recipe is a specialty of Executive Chef Raul Delgadillo at La Fiesta, a popular restaurant in San Diego’s Gaslamp Quarter, and is typical of the version served in Acapulco. It pairs wonderfully with crunchy, corn tortilla chips, guacamole and a cold cerveza or margarita.


INGREDIENTS:

1½ lb. White sea bass or other mild, white fish
1½ lb. Shrimp (31/40 size)
1½ lb. Bay scallops
1 cup Fresh lemon juice
1 cup Fresh lime juice
1 cup Fresh orange juice
1/3 cup Olive oil
4 cloves Fresh garlic
2 lb. Tomatoes (ripe)
1 cup Spanish red onion
1/3 cup Fresh Cilantro (chopped)
½ cup Tomato catsup
1 Tbls. Fresh oregano
½ tsp. Salt
¼ tsp. Freshly ground black pepper
2 Tbls. Serrano Chiles (chopped)
2/3 cup Green olives (pitted & chopped)
1 ripe Avocado (sliced for garnish)

METHOD:

Place the seafood in a glass bowl, cover with the citrus juice mixture and refrigerate overnight.

Heat the olive oil in a small skillet; add the garlic and sauté for about 3 minutes. Discard the garlic and allow the oil to cool.

Chop tomatoes and remove seeds, but reserve the juice. Place in a large glass bowl and add the onion, cilantro, catsup, oregano, salt, pepper, chiles and olives. Then add the skillet oil and mix well. Set aside.

Thoroughly rinse the seafood, cover again with fresh water and let stand for 5 minutes, then rinse again. Add the seafood to the mixture of condiments and stir well.

Serve immediately with avocado garnish, and ENJOY!

Because it is situated immediately adjacent to the Canadian border, Michigan has earned a reputation for having notoriously harsh winters that are known for their ability to ruthlessly chill both the bodies and souls of the state’s stalwart inhabitants.

After decades of this kind of existence, however, it is not uncommon to find a copious number of longtime residents who could eventually take no more of it, pulled up stakes and moved to far warmer climes much further south. Back in the late 1990’s, such was the case with Linda Mentley, a well respected real estate broker of upscale properties in a prosperous suburb just outside Detroit.

During one particularly frigid spell, Mentley came to the conclusion that it was time for her and her husband, Fred, to make ‘the big move’ themselves. After discussing their decision extensively with family and friends, they set their sights upon the Florida Keys in a region around Islamorada that was named for the beautiful violet sea snails that profusely populated the area in years past.

Once settled in their new sub-tropical home, the Mentley’s embarked upon the adventurous path of restaurant ownership; something that Linda, with her longstanding reputation as an amateur gourmet chef, had always wanted to try. But first, they had to find a great name that would draw the attention of potential patrons in this highly competitive industry, which has an even higher mortality rate. After much thought, they ultimately came up with what they felt was a true winner, ‘A Pink Flamingo in Paradise ’!

The Florida Keys are renowned for their abundance of tasty seafood delights, particularly the popular cousin of the prized Baja abalone, the conch. So when Linda Mentley combined this bountiful treasure chest with her natural talents in the kitchen, it was no surprise that the restaurant began to draw a steady stream of tourists and locals who became hooked on their fine cuisine served in an casual, unpretentious atmosphere.

Several years later, one of her restaurant employees she was good friends with decided to move to Phoenix. After a few months of correspondence, she admitted to Linda that the scorching Arizona summer was not to their liking and that she and her husband, who was once a cook at the Pink Flamingo in Paradise, were going to pay a visit to the Pacific coast of Baja California Norte. Not long afterward, Linda and Fred Mentley received another letter from their friends and former employees telling them that they had discovered a new kind of ‘paradise’.

Recalls Linda, “She said ‘you gotta come out here, you gotta come out here …it’s really laid back, just like the Keys used to be!” This intrigued Linda to the point where she simply had to plan a trip to the area to appraise its potential for herself. After flying out to San Diego, she got herself a small house near Playas Rosarito and began to explore potential opportunities.

In addition to its sunny and dry Mediterranean-like climate, Linda noticed that Baja also offered her a virtual plethora of seafood that could easily supply her needs if she were to establish another restaurant there. But, beside all of this, and the conspicuous lack of a hurricane season, a few of the things that impressed her most about Baja were the warm smiles of its people and their equally warm, family oriented culture.

After returning to Florida, Linda Mentley popped the question to her husband, brother-in-law and their 97 year old mother, “Would you all like to move to the Baja?” Their answer was a quick and resounding ‘Yes!’ Shortly thereafter, ‘Baja Mama’ and her entourage arrived and settled on the southern shores of Bahia de Todos Santos, just a few miles south of Ensenada next to the old Baja Beach & Tennis Club.

This past Labor Day weekend, Baja Mama’s celebrated their 4-year anniversary of bountifully serving their guests; a milestone that was also toasted by the long list of devoted patrons that they have acquired over those years. Although the menu generally focuses upon exquisitely fresh local seafood, Linda does her best to incorporate a variety of comfort foods such as rich and crusty, baked macaroni and cheese, tender pot roast, steaks and chops on a rotating basis.

While their prices are reasonable year-round, those who dine there between the months of October and April can enjoy the benefit of ‘Early Bird’ specials that offer a basket of warm bread, salad bar and an entrée that is usually served with vegetables and rice, pasta or potato for well under $8.00.

In addition to serving dinner, Baja Mama’s puts on an incredible Sunday brunch buffet that has become a regional legend in its own right. Beyond the eye-catching mound of fresh fruits and the decadent desserts, there is a table laden with salads, casseroles, egg dishes and a revolving array of goodies that vary somewhat each week. The adjacent counter is usually festooned with a platter stacked high with light, freshly baked biscuits aside a huge serving dish of some of the VERY best gravy and savory sausage chunks this side of South Carolina.
Yet beyond, lies the clincher …a large bus tray that is nearly overflowing with sweet baby steamer clams adrift in garlic butter. Hot coffee and orange juice are included in the feast, while champagne and cocktails are available at a nominal cost. The kitchen also encourages guests to create their own 'made to order' omelet from a host of fresh ingredients.

The price for all of this is an amazingly low $10.00 per person.

The latest addition to Baja Mama’s is the recently opened mini-cantina, ‘Mama’s Bar’, which features drink specials and the same spectacular oceanfront view that customers of the restaurant have been enjoying for years.

One thing is certain, if you happen to be looking for an out of the way place to enjoy marvelous food at reasonable prices in a warm and friendly environment that is just a stone’s throw from waves crashing on the beach …perhaps the time has come to visit your Baja mama.

* * *
Baja Mama’s
Punta Banda playa norte
(Turn left at sentry house wall)
RESERVATIONS: 646-154-2204

For a fledgling fine dining establishment to succeed in a tourist oriented coastal town like Rosarito Beach, it would seem almost obligatory that the ownership procure a prominent location in a high traffic area along with some kind of eye-catching signage that might help provide a good platform to successfully compete against the many already existing restaurants and bars that aggressively vie for a piece of the local tourist dollar.

But, for a skilled restaurateur, word of mouth endorsement is still one of the most valuable and effective types of advertising that can possibly be obtained; the only caveat is that it can never be purchased, it must be diligently earned. As one with unlimited vision, but a limited budget, Suzanne Stehr realized from the very beginning that she would have to build the reputation of her new restaurant, Susanna’s, ‘brick by brick’ upon a solid foundation of innovative recipes, exquisitely fresh ingredients, fine wines and attentive service.

In 2004, with over 14 years experience as Director of Catering for several high profile resort properties, Stehr felt that the time had finally come to try her hand at satisfying the sophisticated tastes of diners who embraced the elements of fusion cooking. This is a style that incorporates the basic concepts of California Cuisine, which utilizes only fresh food and rejects using manufactured products; relying primarily upon the essential oils and fats from seeds, nuts and other produce, along with lean, natural sources of protein.

Susanne explains, “As a native Californian, there was no question for me as to the food and style that I wanted to present to guests at my restaurant. Leading up to the opening of Susanna’s, I discovered that the term ‘California Cuisine’ was confusing to many diners, whereas designations like Mexican, Chinese or French imparted an illusionary reference. California style cuisine is purely defined by combinations of food and wine that offer a consistent respect for the elements of simplicity and freshness.”

When it comes to wine, Stehr offers, “Because we are so close to northern Baja’s wine country,
I made a decision to use only local wines. For those who are not familiar with our regional wines, we are always happy to offer pairing suggestions for all of our menu items.”

Susanna's also features an underground wine cellar with a 750 bottle capacity. Half of the area is reserved for holding and maturing a wide variety of fine vintages, while the other side of the cava has been converted into an intimate private dining room that seats up to 18 guests.

The restaurant changes its menu twice per year to take advantage of the season’s best fresh fruit and produce as well as updated eating trends. This process usually takes Susanna and her staff about two months. She and her supervisory staff begin with a specific product, then experiment with a variety of preparation styles and blend different ingredients to create a dish that incorporates the flavors, textures and presentation that they are looking for. A written recipe is then generated and the kitchen staff is trained; of course, maintaining consistency and quality is of the utmost importance.

Her open display kitchen contributes to the conviviality of Susanna’s atmosphere. Stehr confides, “I wanted my kitchen to be fully visible to help promote a relaxed interaction between staff and guests within a homelike environment. I was never intending to pack people in, because space and privacy are also important to me.”

But pack them in, she does! Weekends during the summer season are particularly busy, as an ever-growing legion of discerning diners becomes aware of the elegantly inventive upscale cuisine that awaits them at Susanna’s. From their authentic Mediterranean tapenade and warm, freshly baked bread to their delicious appetizers, entrées and desserts, each presentation is lovingly conceived, assembled and presented with adherence to the highest culinary standards.

This dedication to excellence has not gone unnoticed; Stehr was even invited to appear live on San Diego’s CBS Morning News, where she deftly prepared her signature cilantro-based pesto with feta cheese, pear tomatoes and grilled shrimp on the air. A recommendation of the restaurant is also featured on the Website and sales brochure for the famed Trump Baja real estate development just a few miles north of Rosarito Beach. Today, nearly four years after opening its doors for the first time, Susanna’s continues to attract droves of discriminating diners from both sides of the border.

Although the day to day operation of a successful restaurant can be an extremely challenging endeavor, Susanne Stehr’s basic concept, like her food, remains fresh, simple and straightforward. She concludes, “Susanna's is all about relaxing, enjoying the company you are with and relishing the flavors and textures of fabulous foods and wines while being served by a friendly, accessible staff.”

With a business plan like that, how can you go wrong?

* * *

Located inside the charmingly quaint Pueblo Plaza, Susanna's is situated immediately adjacent to the Plaza’s promenade, just off the sidewalk on the west side of Benito Juarez Boulevard about 3 blocks north of the Rosarito Beach Hotel. The restaurant is closed on Tuesdays, but is open all other days between 1pm and 11pm. Reservations can be made by calling 661-613-1187 (Mexico), 011-52-661-613-1187(in the U.S.) or via Email at: susanne@susannasinrosarito.com

The Pacific coast of Baja California Norte is blessed with numerous hidden coves along the rocky volcanic shoreline that create a vast number of unique habitats for a wide variety of marine organisms. A few hundred years ago, these small harbors also proved useful to bands of pirates that would hide in them waiting for word from a lookout high upon a nearby hill that yet another masted freighter was headed down the coast toward the tip of South America laden with valuable riches. Often, massive loads of California gold were onboard as well, which provided an even more tempting prize to entice a visit from these fearless privateers.

C O R S A I R

By D. Thomas Gatch
Illustrated by Scott O. Kennedy

‘Round the point, then, we would come.
…Unexpected, full of rum.
O’er the rails, now! Slit their throats!
Take their gold, and sink their boats!

Lord, forgive us for the greed
that drives us to this horrid deed.

But now ‘tis done, so we must rest,
and stash the booty in a chest.
We’ll drink more rum, and sport a grin,
…then head out ‘round the point again.

Hooked On Baja: Book Review - San Diego Union Tribune

http://www.signonsandiego.com/sports/outdoors/20080119-9999-1s19outdoors.html

LA BUFADORA SUNRISE

LA BUFADORA SUNRISE

Up on the Hill

UP ON THE HILL
By Tom Gatch


Punta Banda is a narrow, mostly barren, finger of land that pokes out into the Pacific Ocean at the southern end of Bahia Todos Santos near the City of Ensenada. Standing not far from the tip, bus loads of bug-eyed tourists regularly stare out at the myriad of sharp, guano covered outcroppings as they munch on fish tacos and wait for the next influx of water to surge through the legendary blowhole, then spurt up in the air and dissolve into a fine, cool mist.

Shack-like concession stands line the end of the road leading to "La Bufadora." Eager vendors offer visitors everything from the usual array of curios, plaster deities, and metal sculptures to humble preparations of shellfish, or fried seafood. Some of the other residents are fishermen, or charter skiff operators who make a good portion of their income catering to the needs of American anglers and scuba divers that come to this special hideaway to take advantage of the abundant marine life that still exists in the waters surrounding the rugged peninsula and its many hidden coves.

The hand of nature has carefully scooped a beautiful crescent shaped bay from the land just south of the blowhole, providing a nearly perfect anchorage that is protected from the northern wind and swells. On a calm day, the waters around La Bufadora turn Mediterranean with cool, clear turquoise hues that anoint the eyes of the weary. Weekend and retirement cottages are interspersed with the austere, tack-board houses of less affluent local residents.

The grandiose dream of a seaside hacienda stagnates as unfinished masonry sits on a neglected lot filled with scattered stones and chunks of hard, dried mortar. Many of the homes are situated on a sloping bluff above the ocean, crowned by small windmills and black solar panels that help the frugal residents fully utilize the area's natural amenities.

The earth behind the little sea colony quickly rises several hundred feet to form a huge, dusty brown hill from which the marvels of many miles of wild coastline can be observed. To the east, the hill provides an unobstructed view of the massive Sierra Juarez that stands as a barrier between Ensenada and the Sea of Cortez.

Years ago, the road out to the end of Punta Banda consisted of little more than graded stones, and was challenged mainly by those who were lured by visions of scallops, abalone, and huge fish. Standing on the hill today, it is apparent that the well traveled, twisting line of neglected asphalt, which feeds La Bufadora’s tourist industry, has done little to affect the overall feel of the surrounding landscape. Over time, a few colonies of neo-pioneers have settled in the area, but they have been unable to totally dominate the wildness that encircles them. Copious numbers of quail, rabbits and rattlesnakes still blend into the rough chaparral, as the skies are patrolled by soaring Red tail hawks in search of a quick meal.

The two-legged mammals that live on Punta Banda are generally sturdy, fiercely independent nonconformists who are refugees from the eternal battle between those who like to be told what to do, and those who don't.

There are many course gravel roads that wind their way through the dry brush, over mounds of dust, and then disappear into unseen depressions; paths that often lead to a dead end when they meet with a thick wall of sagebrush and cactus. The bold, thrusting lances of flowering yucca plants stand in stark, solitary challenge to the brilliant blue canopy above them. When the sun hangs at a certain point in the westerly afternoon sky, the surface of the ocean seems to erupt into a sparkling carpet of diamonds, which fills the fortunate onlooker with a feeling of untold wealth.

In spring and early summer the hillsides are often smeared with a mustard yellow hue from scores of small wildflowers that bloom as brightly in the sunshine as if they were freshly wiped from the brush of Van Gogh. The broad, stretching arms of a variety of succulent cacti bake in the midday heat, their moist, fleshy insides protected by many thorny soldiers that are ready to offer acute pain to any intruder foolish enough to encroach upon their domain. It is hard to believe that the stressful overcrowding and traffic gridlock of southern California lies just over a hundred miles to the north of this magical hideaway …but that is an eternity away from here.

Up on the hill, the breeze blows freely through your hair. The pelicans dive into the ocean for their breakfast, and all the creatures of the sea and land are filled with a wild lusting for life. It is a life that is sometimes violent and cruel, but devoid of the many entanglements related to modern, human society.

It is a more primitive but, somehow, more credible world.

Welcome to Hooked On Baja!

The Magic of Baja

Come with me to a magical place where the sun shines practically year-round. A lan almost completely suurounded be seas that range in color from light turquois and a deep intense indigo.

This land is rich in ancient culture, friendly people and a sense of freedom difficult to find in the frenzied uband enviroments of home.

Come to a land that most of us in Southern California can drive to the magical place... Baja!

This blog is all about fishing in Baja - join join in the fun!