The Mexican way to wildly dress simply cooked corn drives me wild:
Crunchy sweet corn on a stick, brushed with butter and mayo, coated in tangy and salty crumbled queso fresco, sprinkled with chile powder, typically chile piquín or tajin, coarse salt and a liberal squeeze of lime juice…
It doesn’t matter if I am hungry. The mere site of a street food corn stand makes me stop dead in my tracks and zoom over for one. Like a wild woman. I need one. Well, the truth is one is not enough, ever.
In Mexico you find corn stands all over, in little towns and big cities. Locals know what day of the week and at what times they show up. If you are not from there, it takes a while to figure it out.
Corn can be simmered in water, many times with fresh Epazote. Or it can be grilled on a griddle or comal. If the kernels are shaved off, then the dish is called Esquites. But the traditional trimmings are the same for all.
Yet, some people can get even wilder… You won’t believe this, when Mauro was dressing our corn, a pregnant lady asked for her Esquites with all the trimmings to be poured inside a bag of Doritos. Yes she did. But if you ask me, about to have a baby, she was entitled to whatever kind of craving she felt like…
CRAZY CORN Elotes
Serves 6
INGREDIENTS
6 fresh ears of corn, husked and rinsed
1 tbsp vegetable oil
Unsalted butter
Mayonnaise
1 cup crumbled queso, Cotija or Fresco, Farmers Cheese or a mild Feta
3 limes, halved to squeeze ontop
Salt to taste
Dried ground chile Piquin, Tajin or a Mexican mix, or to taste
TO PREPARE
Brush the ears of corn with a bit of oil. Place over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning them every 3 minutes or until the corn is down, anywhere from 9 to 12 minutes.Remove from the heat. Alternatively, you can simmer the corn in water until tender.
Let everyone decide what they want on their Crazy Corn. You can stick the corn on corn holders or a wooden stick.
The traditional way is to spread butter and a layer of Mayo. Then the corn is thoroughly “breaded” with the crumbled cheese, sprinkled with salt and ground chile and finally, drizzled with freshly squeezed lime juice.
Editor’s note: See green highlight section below for those of us with non-California driver’s license. This make me very proud to be a Coloradan. And, I have become a very popular Vino Bandito in Baja due to this regulation.
Importing Alcoholic Beverages For Personal Or Household Use
Introduction
This article summarizes the law on bringing alcoholic beverages into California.
Adults (persons age 21 or older) who bring alcoholic beverages into California for commercial or business purposes must be licensed by the Department of Alcoholic Beverage Control (ABC).
Adults who bring alcoholic beverages into California for personal or household use do not need an alcoholic beverage license; however, some restrictions do apply, as explained below (Section 23661 Business and Professions Code).
Returning from a Foreign Country
Alcoholic beverages must accompany the returning traveler and may not be shipped to California at a later date.
Travel by Steamship or Airplane Adults traveling into California from a foreign country by steamship or airplane may bring with them a reasonable amount of alcoholic beverages for personal or household use. A reasonable amount is not more than 60 liters (approximately five cases). (ABC agreement with U.S. Customs)
Returning from MexicoSection 23661 of the CA Business and Professions Code limits the quantity of alcohol brought into California from Mexico for personal or household use as follows:
A pedestrian crossing the international border on foot may bring in only the amount of alcoholic beverages which are exempt from payment of duty in accordance with the existing provision of federal law (currently, this is one-liter every 31 days). Note: This limit applies to all persons regardless of state or country of residence. No waivers are available.
A California resident crossing the international border in a vehicle that is not a common carrier may bring in only the amount of alcoholic beverages which are exempt from payment of duty in accordance with the existing provisions of federal law (currently, this is one-liter every 31 days).
Non-California residents crossing the international border in a vehicle that is not a common carrier can bring with them a reasonable quantity of alcoholic beverages (up to five cases or 60 liters) provided the beverages are for personal or household use. 8)
A California resident or any other person crossing the international border via common carrier may bring in a reasonable quantity of alcoholic beverages (up to five cases or 60 liters) provided the beverages are for personal or household use.
No person under 21 years of age may bring in any quantity of alcoholic beverages.
For the purpose of Section 23661 “common carriers” are steamship companies and railroads, or any persons who hold themselves out to the general public to transport in interstate or foreign commerce any class or classes of passengers or property, or both, for compensation by air or highway, who actually engage in such transportation, and who hold an interstate alcoholic beverage transporter’s permit as required by Section 32109 of the Revenue and Taxation Code.
Persons who transport only property owned or consigned to themselves shall not be deemed to be common carriers within the meaning of this section.It should be noted that “common carriers” do not include taxicabs or sightseeing buses crossing the international border.
Last week, our taco shop explorers recommended some Tecate Taco Shops. We have updated our map and included the not-so-easy-to-figger-out border crossing north.
……………
Guests from last week requested an ez map to head north at Tecate. The “Ultimo” east Tecate exit on the Mex Hwy 2D toll road from Tijuana to Tecate gets you on Mex Hwy 3 headed toward the border. After about 10 to 12 stop signs and traffic lights in a 1 mile stretch, you will see the baseball stadium on your right. Take that right turn. in one quarter mile you will see a small sign to USA/SAN Diego prompting your soft left turn that will lead you north to marge with Benito Juarez Ave. Continue east and you will quickly come to a traffic light intersection. Turn left/north and you will run into the fence that is the USA/MEX border.
If in the waiting line at this spot, you have approximately a 1 hour wait to cross the border.
After your exciting visit with Homeland Security, approx 1 mile north of the crossing, will get you to state route 94. East/righton 94 will lead you to I-8 east in approx 40 miles at Jacumba.
West/left on 94 will lead you to Spring Valley and the east suburbs of San Diego in approx 30 miles. At Spring Valley, turn left to get to get to hwy 125 and all of San Diego’s suburbs.
There is also a road from 94 West that will lead you to Otay Lakes/Eastlake. It’s approx 40 minute drive from the Tecate crossing to Eastlake.
fyi, this site also allows feedback via smartphone app. April 1 Tecate report on the site had “20 minute wait”. My guests, crossing north on April 1, experienced 47 minutes. That was not bad for the Monday after Easter.
If you are ever 30 min from Tecate, Mexico hop over the border for some tacos. I used my Hidden Baja tour guide to refer me to two taco stands:
• Taqueria Los Amigos (on the North East corner of Hidalgo and Rubio)
• Taqueria Los Arcos (on the south side of Juarez just east of Rubio, there is a bus stop right in front of it)
I ordered two Carne Asada tacos from Los Amigos. They are compact and wound tightly into individual paper and aluminum foil wrappings. Burst of flavor. Right-sized.
Next we went to Los Arcos. Here I ordered a Carne Asada, an Adobado Pork, and a Cheese Quesadilla.
The Carne Asada was more tender and moist then Los Amigos. The Adobado Pork was even more outrageously delicious. The cheese quesadilla couldn’t compete with those two other stars but finished me off so I was not hungry the rest of the drive home back to Los Angeles.
Taqueria Los Amigos, Tecate
Editor’s note: Los Arcos and Los Amigos are a few steps east from the Park, a few blocks south of the border. Rubio is the street framing the east side of the Park. Seems like I’m usually rushing through Tecate. Will have to stop and smell the tacos next trip. Any other favorite food/beverage stops in Tecate???
Visitors coming in this month asked for my recommendation on a weekend romantic getaway spot in northern Baja.
My favorite is the hotel and restaurant Poco Cielo. They are located at km 59 of Mex Hwy 1 at La Mision. That spot is about 1 hour south of the U.S. border.
If you need a five star resort, haute cuisine dining and a luxury spa, I’ll suggest avoiding Baja. But, if you look for a quiet place with a secluded beach, wifi cafe, dependable food options and ocean-view rooms, check out Poco Cielo.
There are 2 other similar hotels within 1oom here. La Fonda and Hotel La Mision offer a similar setting. If you spend a day or 2 in the area, check out the restaurants there to find what fits your mood.
I happen to prefer the wave-watching patio at Poco Cielo. I have enjoyed countless beverages, breakfasts, lunches and dinners there. Prices are inexpensive to reasonable. Credit cards accepted, but, a surcharge is added. Pesos and dollars accepted.
“Rustic” is the best word to describe the rooms at Poco Cielo. They are clean and serviceable. A few of the rooms are nicely sized suites. But, other than a sleep, a shower or a quick morning or happy hour beverage, I don’t hang in my hotel room during a vacation.
The beach offers miles of walking and the dolphin pod that hangs in the area also offers plenty of entertainment.
Music is also available in the area on weekends. Within 200 yards of P.C. are the Lighthouse Sports Bar and Hotel La Mision. Both have music on weekends and two very different crowds with which to mingle.
There is a very small store at La Mision, so make sure you pack in all of your essentials.
by Sitara Monica Perez , a full time resident and adventurer of the Valle de Guadalupe, Baja California
Valley Girl Wine Tours combine wine tasting and a country drive through the enchanting Guadalupe Valley, home of the best wines that Mexico has to offer.
Let me entertain you with insider trivia and the history of winemaking in the valley as we brave the bumpy dirt roads that lead to distinctive artisanal wines created by the passionate men and women who are putting Guadalupe Valley wine and cuisine on the international radar. A guaranteed one-of-a-kind experience.
Flexible itineraries customized to your tastes and preferences. Go bargain-basement or first class or we can mix it up.
Touring options and fees are negotiable. Tantalized taste buds, a bit of knowledge and fun are included at no extra charge.
Contact me and let’s plan your Guadalupe Valley wine tasting adventure now! sitara.perez@gmail.com
Two friends treated me to Cala Trattoria in Ensenada for some pasta passion last week.
Cala is a small restaurant serving simple Italian dishes at inexpensive prices. Miguel was as warm and welcoming to us as the atmosphere. If Cala seats more than 16 people, guests are sitting on laps. Loveit!
Miguel is working on his adult beverage license with the usual delays of the local business prevention bureaucrats. They have a minimal offering of wine from L A Cetto. Miguel insists that he will have a broad wine selection in the very near future. But, he had no problem with me bringing in 2 bottles from the wine store a few blocks away.
We asked for a couple of appetizers while I headed out to collect our wine. Upon my return, I was greeted with those great smells of garlic and sauces that were first imprinted on me as a kid. The bruschetta dish and portobello in olive oil & wine were good beginnings for our feast.
The 3 of us are salad eaters and I enjoyed Cala’s cilantro dressing on mine.
We chose 3 different pasta dinners. One red sauce, one chipotle cream sauce and a simple olive oil and garlic sauce made for a fun variety to share. The aromas and flavors were seductive.
The unique feature about Cala is their homemade pasta. You can see it waiting for you from your seat. My favorite feature of their food is that the sauces are simple and fresh.
I was especially hungry this night and glad we had the 3 course treatment. The salad and pasta dish would satisfy on most nights. But, I like to experience as many flavors as possible for my first visit to a restaurant.
Service is easy here as staff(Miguel and Fernando) are within arm’s reach during your dinner.
Cala’s location is at Riveroll and 2nd street. 1PM – 10PM, closed Tuesdays. Credit cards accepted. 646-204-9259 facebook
From the menu below you can see that everything is in the 100 peso($8 usd) range.
My first visit to the El Viento “restaurant park” on the north side of Ensenada was a simple and delicious dining experience at Terra Noble Restaurante. First impression is the 180 degree panoramic view of the ocean from the Punta Banda peninsula to the south and the Salsipuedes Mirador to the north. My friend chose a warm, sunny day for this visit following a few days of cold and rain.
Before another friend started writing about the restaurants hiding behind the fence that looks like a kids’ home made clubhouse at KM 104, just north of downtown Ensenada, I thought El Viento was another real estate development in planning stage.
The minimalist design of the exterior and interior allow guests to focus on the views and the food. We were met with enthusiasm by 2 staff members, seated and provided simple one page menus. Conversation was lively and allowed me to forget to photograph the menu. But, my recollection is that Terra Noble‘s menu included a handful of starters, 3 salads and approximately 8-10 entrees.
View south, to Punta Banda, from Terra Noble’s terrace
When the wine opportunities were offered, I was wishing I had brought a bottle from home. Most Ensenada restaurants only charge a corkage fee of 50 to 1oo pesos. Copas(glasses) of house wines were the only available vino offering at Terra Noble.
As we pressed our hostess for the only type of red available, we hopped on a bottle of Nebbiolo/Tempranillo blend. The smell and first sips were young and bit untamed. Within 5 minutes, the local blend mellowed and turned us into fans.
We were busy catching up on life and were more interested in sipping and chatting than diving into a huge meal. So we slowed down and eventually shared a ceviche appetizer, a spinach and bacon dressed salad and a mushroom wine sauced beef tenderloin with potato pancake.
chunky Terra Noble ceviche
The ceviche was thick cubes of an unknown and firm fish with tomatoes, carrots, thinly sliced onions, jalapeños and olives served with rectangular baked tostada crackers. That dish would be a nice light meal alone.
Next up was the simple spinach leaf salad with a light bacon & olive oil dressing.
The beef tenderloin was a perfect medium rare and covered in a mushroom gravy. What looked like an accessory egg dish on the side of the beef surprised me. I cut into this to discover the smell of a grilled potato pancake.
Service was attentive and they were very accommodating for our slow evening and plate sharing. We enjoyed our relaxing and delicious dinner so much, that my camera forgot to photo the rest of the meal.
Terra Noble might seat 30 guest inside and add a few tables on the ocean-viewing deck. They were also playing a mix of classical music, including a mystery cello solo CD that we will have to identify on our next visit.
Hours are 9am to 6pm, Tuesday through Sunday. They did not hurry us out as our exit was approximately 6:30. Terra Noble is on the Ensenada Interactive Map, link is top left of this site. Interesting that wifi internet is available. I used their facebook page to message them for a reservation. They replied promptly. As it is a small restaurant, a reservation is a good idea.
If you are exiting at night, a suggestion is to bring a flashlight with you to navigate the boardwalk that leads out to the parking lot.
Terra Noble, at Km 104 of Mex Hwy 1 in El Sauzal area of north Ensenada, can be found approx 3.5 miles south of the Ensenada toll booth. Find the only 16 story condo tower on the water in Ensenada and you are only 1/2 mile north of Terra Noble. Look for the funky wood fence that is the signature of the El Viento restaurant park. There was an attendant in the parking lot and I’ll assume he is always there during business hours.
Editor’s note: today is national margarita day. My favorite recipe includes a splash of orange juice to tame the sour and tequila. Please, shake it, baby. But, don’t blend it.
Once upon a time in Mexico… someone invented the Margarita. Or did they?Naren Youngattempts to untangle the history of this iconic tequila cocktail and trawls the world for modern spins on an international bestseller
Let’s get one thing straight: no-one really knows who invented the Margarita. The first mention in print of a Margarita cocktail is in the December 1953 issue of Esquire magazine where it states simply that, ‘She’s from Mexico, Señores, and she is lovely to look at, exciting and provocative’. That recipe only called for an ounce (30ml) of tequila, a dash of triple sec and the juice of half a lime or lemon. While it was certainly one of the earliest tequila cocktails, the very first – according to drinks historian Greg Boehm – goes to the Young Man’s Delight, mentioned in My New Cocktail Book (1930) by G. F. Steele.
In the iconic Café Royal Cocktail Book, published in 1937, author William J. Tarling mentions a drink called a Picador, which lists as its ingredients tequila, Cointreau and lime juice. Sound familiar?
One could argue (quite rightfully) that the Margarita is simply a tequila Sidecar (with lime instead of lemon), a cocktail which had been in circulation for at least a decade prior to the Margarita’s ascent in the mid 1930s. So while there were no drinks at this time called a Margarita, there were certainly prototypes with the same recipe being made under different names.
I actually find it difficult to believe
that a Mexican invented this drink as Mexico
has never had a cocktail culture
The most common – and perhaps widely believed – story involves an American socialite of the 1940s called Margaret ‘Margarita’ Sames. This Dallas native was known for throwing lavish parties at her Acapulco holiday home and she credits herself (what self-respecting socialite wouldn’t?) with creating the drink in 1948. Though ask yourself: when was the last time you saw such a person pick up a cocktail shaker and morph into a mixologist? Soon Paris Hilton will be claiming she invented the Cosmo. But also negating this story is the undeniable fact that Jose Cuervo was running Margarita
ad campaigns as early as 1945. Sorry, Marge.
Carlos ‘Danny’ Herrera – whose obituary in 1992 states that it was he who created the Margarita – opened the Rancho La Gloria restaurant just south of Tijuana in 1935 with his wife. His family claimed that he invented the drink around 1938 for one of his customers – a showgirl and sometime actress who called herself Marjorie King. Apparently she was allergic to all hard liquor except tequila, and she didn’t like to drink that straight. Hmm, I don’t see how someone would be allergic to all spirits except tequila but let’s not let the truth get in the way of a good yarn.
I actually find it difficult to believe that a Mexican invented this drink although it is completely possible that it was invented on Mexican soil. This is because Mexico has never had a cocktail culture, and to this day Margaritas are never consumed by the locals.
It is quite possible that the drink was created sometime during or just after Prohibition. During the Great Experiment, rich Americans fled their homeland en masse in search of well-created drinks, served in public. Cuba, London and Paris were popular destinations, as was Mexico, especially Tijuana which is just a stone’s throw from the border.
RACEY RITA
One oasis for the rich and famous was the Agua Caliente Race Track, which opened in 1929. Danny Negrete, who worked at the track in 1944, is also credited with creating the drink at the Garci Crespo Hotel in 1936 for his sister-in-law, Margarita, as a wedding present. Or it could have been named for Margarita Cansino (later known as Rita Hayworth) who as a teenager in the early 1930s would perform at, guess where, the Caliente.
It is quite possible that the
drink was created some time during or
just after Prohibition
Meanwhile, yet another theory concerns the Daisy, a cocktail which had its own time in the limelight during the early 20th century to a point where the Albuquerque Journal of 19 July 1939 called it ‘ubiquitous’.
There have been many incarnations of this once popular libation, one of which included a base spirit mixed with citrus and curaçao. Again, we see our Margarita starting to take shape. Even though there are several mentions of Tequila Daisies as early as 1936 in the Syracuse Herald, almost none of them actually cite a specific recipe. For reasons unknown, the Daisy eventually went to the great cocktail cemetery in the sky but it would seem plausible that the Spanish word for Daisy (Margarita) was simply translated and thenceforth took its place in the cocktail pantheon as the Margarita.
