When European ships were wrecked at sea, a Christian burial was usually afforded those whose bodies washed up on the shoreline. That was not the case here. Somewhere on a desolate stretch of a Baja California beach lie the bones and cargo of a once majestic Spanish galleon. It was around 1576 when she vanished […]
Continue ReadingMexican seven seas fish is a specialty of La Cenaduría, a lovely old adobe restaurant in San Jose del Cabo. It combines fresh red snapper filets, a mild salsa roja, and just enough manchego cheese to melt over the top. The description of the preparation that I was given mentioned only “red sauce;” since this […]
Continue ReadingDamiana is a small, yellow flowered shrub that grows wild in Baja. The leaves and stems are picked fresh when the plant is flowering, and dried to make liqueur. It is used frequently with tequila, and some say that the original margarita was made with damiana liqueur and not “that French stuff.” The best damiana […]
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The rugged Baja California peninsula and the Sea of Cortez, or Gulf of California, have been bewitching hardy visitors for decades. Some of the early fans were John Steinbeck and Earl Stanley Gardner, who took time out from Perry Mason to produce a magnificent photo book on the Sea of Cortez and its villages. Until […]
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“If you’ve ever traveled the mainland side of the Sea of Cortez, just south of the town of El Golfo de Santa Clara, you may have had lunch at a beach restaurant called “Johnny’s Place,” which is located on a long stretch of sand known as “Johnny’s Beach.” You might have wondered about the name; […]
Continue ReadingOriginally from Peru, where it is generally made with corbina, ceviche is a seafood cocktail served anyplace in Mexico where fresh fish is available. It has been “mexicanized” by the addition of ingredients such as tomato, avocado and cilantro. It is important to use only the freshest fish, from unpolluted waters, to make ceviche. Since […]
Continue ReadingA delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico’s Pacific coast, especially in Baja California and the Puerto Vallarta area. The albóndigas, served in the tomato broth, can also be made with leftover poached fish. Ingredients: For the albóndigas: 1 pound firm, white-fleshed fish filets, ground in […]
Continue ReadingMexico’s prime cruising season is between November and June (once the hurricanes have stopped) and these are the favored times for sailing in Baja as well. Sailors do, however, warn of periodic strong winds from the north, northwest and east on Baja’s Pacific Coast. Some note that the Sea of Cortés can be dangerous from […]
Continue ReadingPerhaps the most famous Baja street snack, and certainly one of the most frequent reader requests, fish tacos differ a bit from place to place, but are always served with the same basic selection of garnishes. A thin avocado sauce, vinegar-marinated onion rings, shredded cabbage salad, and a selection of red and green salsas are […]
Continue ReadingFor many travelers, driving down the Baja Peninsula, taking a passenger/vehicle ferry across to Mexico’s mainland and then exploring the interior is a pleasant way of experiencing a wide variety of topography. This Page provides basic ferry information to assist travel in either direction. Reservations are recommended any time of year. Many prefer to make […]
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