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!