Category Archives: Ensenada

Ensenada Beer Truck Rescue

Canal 23 Ensenada

On Monday this week, our intrepid team of vid journalists posted the 1″ rain of Ensenada that resulted in the rescue of a car driver at “Lago Diamante”. Event was Thanksgiving Day, 28 Dec 2019.

Above is the followup video of a Corona Beer Truck rescuing the Lago Diamante dude’s car.  It also shows the cause of the flood.

Don’t know if the flood victim had a buddy at Grupo Modelo beer company who he called or if it was a random act of kindness from the beer truck drivers.

OK, it is a 15 MINUTE video, zzz.  First 4 minutes is all that you need for the main drama and dude showing off his freshly bathed car interior.  After that, you get to study the Coriolis effect, a cop drive by, firefighters taping off the area and analysis of the trash heap. Some choice ladies’ purses at the 12 minute mark are available for your Christmas shopping needs.

And now you know the rest of the story.  You never know when a beer can be so handy!

Location was on Diamante at Reforma, adjacent to the McD.




Ensenada 1″ Rain Can Be Dramatic

This vigorous video rescue was taken at Av Reforma and Diamante, 28 Nov 2019 at 3PM.

What’s the big deal? It is only one inch of rain!

Don’t know why the guy waited that long to exit his vehicle. Lucky to get a lift out of the pool.

There is a McDonald’s and a Carl’s Junior at that intersection. When it rains there is a Dunkin’!

La Catrina Tequilera Ensenada

Made my first visit to La Catrina Tequilera last week to explore for some holiday gifts. What has taken me so long to discover this gem?  Slow learner here!

Tequila, Mezcal, Rum, Scotch and all of your other spirit needs are here at La Catrina. They also had the Aconte rum(Michoacan Mexico) that is one of my new favorite sippers.

Antonio and team at La Catrina will assist you with your shopping.

La Catrina is located on Reforma and Sangines/Delante in same shopping center as the Soriana Hiper Transpeninsular.

We happily award La Catrina Tequilera with our coveted 5 out of 5 possible agave plants for service, selection, convenience and value.

La Catrina Tequilera Facebook





Casita del Queso Ensenada

With a wide variety of artisan cheeses and other products, most of them of local origin, the first branch of La Casita del Queso, owned by Ana Díaz Romero and José Cruz Silva, opened its doors.

Enthusiastic entrepreneurs accompanied by the godmothers Jaqueline Arce and Raquel Águila, cut the inaugural ribbon to open the doors of the store that offers a wide variety of cheeses produced in the region of Ojos Negros, Valle de Guadalupe and from Querétaro, Jalisco and others states of the country.

The godmothers wished young entrepreneurs the greatest success knowing that they are hardworking and creative people who have always made a great effort to fulfill their dreams as today happens with their new branch.

Great craft offer The place that is located in Plaza Calafia, on Tenth Street, between Obregón and Moctezuma, houses a large assortment of sauces, moles, pickles, sweets, ranch and quail chicken eggs, local wines, as well such as almond, cappuccino, pine nut and traditional eggnog, made in Morelia, Michoacán. Bread, coconut oil, olive oil, olives, “birria, carnitas and machaca” for vegetarians, packaged snacks, as well as creams, bulk jocoque, are part of the offer of handmade natural products that are sold in La Casita Cheese Nuts, mushrooms, rosemary, basil, garlic-pepper cheeses; Moles, jams and other organic and gourmet products complement the assortment of this new establishment where customers can buy from 250 grams of the cheese of their choice, to a complete piece or a varied tray of cheese or snacks.

“Organizing a party is no longer a problem,” said Ana Díaz Romero, since there are also bread, tortilla chips and delicatessen for their events, in the same way restaurants and wine producers can find there what is necessary to complement their tastings . Dream fulfilled The owners Ana Díaz Romero and José Cruz Silva expressed their satisfaction for having achieved their dream of opening the first branch of the Casita del Queso after 8 years of having started with their store in the area of ​​Los Globos, on Benito Street Juarez between Coral and Calle 9.

This place, besides being spacious and functional, has its own cheese cellar that guarantees its adequate preservation and quality so that when it arrives at the tables it retains all its properties and flavor. Díaz Romero and Cruz Silva thanked their clients, suppliers and work team, accompanying them in their aspirations for growth and development, as well as achieving their achievements together.

The inauguration was attended by the president of the National Chamber of the Restaurant Industry, Luis Alonso Tirado Fernández, suppliers and guests, who enjoyed a rich tasting of products and a beautiful atmosphere of friends.

Calle Benito Juárez No. 931, Zona de Los Globos -(646) 227-43-06 S

New Branch: -Plaza Calafia, sobre la Calle Décima, entre Obregón y Moctezuma[10th and Obregon] -(646) 350-71-01 y 02 Abierto de 9:00 a 17:00 horas

Casita del Queso Facebook



Baja Thanksgiving Rain

Rain begins in centro ‘Nada Thursday noon, bajadock.  It’s not always just margaritas, mariachis, mariscos, magia and mar in Baja.

Thanksgiving is a special holiday for a few of us ex-patriots on the south side of Ensenada.  Out of the 14 Thanksgivings enjoyed here since 2006, 12 have had perfect weather.  The 2019 episode was full of wind, rain, downed power lines, a 12 hour electricity outage and street/house/biz flooding challenges.

Guesstimates were that 2 inches of rain fell.  Florida and Washington state residents can laugh at that amount of rain.  But, when your infrastructure does not include proper drainage, storm sewers and lots of trash blocking the few drains available, cars become pool toys.

Thanks to great friends, 9 of us enjoyed a candle lit turkey dinner.  Our chefs had to get creative on cooking without electricity.  Propane cooking sources, solar lighting and holiday beverages of your choice are welcome friends.

Guessing that I will increase my carbon hoof print with a gasoline generator soon.

Sharing a few of my photos, plus others.

Friday rainrise Maneadero, bajadock, crops getting a good drink from the clouds

Av Internacional, Tijuana, Thursday, thanks RS

Tijuana Via Rapida Oriente with exit to Av Int’l closed, Thursday

Ensenada, Diamante/Reforma, Thursday

floater ‘Nada Thursday

ISSSTECALI Hospital Ensenada in 2 photos above is one block away from the giant crater sinkhole on Bucaneros last week that was filled.

Riveroll between 2nd and 3rd, Ensenada Thursday

Ensenada malecon Thursday

Av Int’l Tijuana….

San Yisdro and Otay crossings reports were mild this Thanksgiving Thursday.

Snow Thursday at San Padro Martir National Park, 100 miles south of Ensenada

50mph winds mid day Thursday south of ‘Nada, bajadock

Tecate to Mexicali highway closed due to snow Friday morning

Bajadock view north Friday morning to El Sauzal/Ensenada

Bajadock, Thursday rainrise Maneadero

Friday, Punta Banda, Ensenada, thx DDP

Check out the synchronized squeegee action in Tijuana Friday.  This is Blvd Industrial, just south of the Otay Mesa Border Crossing.

San Pedro Martir Closure


Ensenada, BC- ( Bulletin ) Given the snowfall forecasts on cold fronts No. 18 and 19, the Sustainable Economic and Tourism Secretariat, headed by Mario Escobedo Carignan, through the Undersecretary of Sustainable Development, it is reported that it is contemplated the temporary closure of the Sierra de San Pedro Mártir National Park on Thursday 28 after 4:00 p.m.

The Under Secretary of Sustainable Development, José Carmelo Zavala, informed that due to the forecast of the National Meteorological Service, snowfall and wind gusts exceeding 60 km / h are expected with temperatures below 0 degrees Celsius in areas of the mountains.

“By instruction of Civil Protection of the State, the National Park Sierra de San Pedro Mártir will remain closed from Thursday afternoon until further notice, since it is estimated a fall of 23 centimeters of snow and climatic conditions not favorable for visitors”, the state official said.

For his part, the Director of Planning and Policy, Manuel Rodríguez Monárrez, mentioned that once the snowfall and the machinery clear the snow from the access, the park will only be reopened to double-traction vehicles from 07:00 to 16: 00 hours

To conclude, he said that the phenomenon, however, calls upon visitors that once the National Park is open, take extreme precautions, those who come wear appropriate clothing and footwear, mainly older adults and children, carry water, forbidden to upload firewood, it is not allowed camping, bring food and enough fuel in the units, since inside the park there are no self-service stores or gas stations.

Valle de Guadalupe Firefighter Fundraider in SD

Bar Andaluz Ensenada Saturday Music

Este próximo sábado tenemos preparada una noche muy especial en Bar Andaluz, no pararás de bailar con los grooves #House #Minimal del dúo THINGS TO COME (Rick Collins I Roy Villavicencio), con una fina selección de música underground.

Además, no te puedes perder de nuestras promos:
De 6 a 8 PM: 2 Palomas por 55 pesos.
De 8 a 2 AM: 2 Tecates por 55 pesos o 2 XX Laguer por 55 pesos. Y cada par de Indio, Bohemias y XX Ámbar a 60 pesos.
¡Te esperamos!

Paloma: The National Drink of Mexico

We up here in el Norte spend a lot of time these days talking about the impact Mexico has on the culture of the United States, although that discourse is rarely deeper than either fulsome paeans to taco trucks and tortascemitas and chapulines or fulminations about lazy, violent gang-bangers who are also stealing our jobs. Thank God for mezcal. Stigibeu!

But that influence goes both ways. You rarely hear people up here talking about the impact Yanqui culture has on Mexico unless it’s about the havoc caused by our unquenchable thirst for illegal drugs and loose regulation of easily-smuggled semiautomatic weapons, and most of us don’t like to talk about that. And yet the American influence is strong, woven into the very fabric of Mexican cities, with 7-Elevens and KFCs all over the place and American brands on every store shelf.

Among those brands, of course, is Coca-Cola, popular in Mexico since World War II (before the war, RC Cola was already making inroads down there). Now, it’s not just Mexico—Latin America in general has long embraced mixing drinks with Coca-Cola as well as with its lighter, politer Canadian cousin, ginger ale (the white wine, as it were, to Coke’s red), with a passion so deep and enduring it can seem a bit exotic to the North American drinker.

Here, the cola or ginger highball is among the baby steps of mixology; a simple drink for simple occasions. But from the Rio Grande to the Straits of Magellan, it’s often the national drink; the one thing that everybody agrees on: the thing you order at the bar, drink with your friends, serve to your guests.

The farther south you go, the simpler the drinks get. Piscola, the national drink of Chile, is simply Chilean pisco—a clean, clear grape brandy—mixed with cola and ice. Pleasant enough, but a little lacking compared to Argentina’s equally simple, yet magnificently weird, Fernet y Coca, in which the Coke struggles valiantly with Fernet-Branca, the inky, bitter, pungent Italian amaro (made locally under license) only to succumb at the end.

Moving up to Peru, we find the Chilcano, a favorite since the 1930s, which might start with pisco and ginger ale, but it often goes on to include orange and/or lime juice, and a topping of dashed-in bitters. For a Sol y Sombra, “Sun and Shade,” it’s the same, but with half the pisco swapped out for cherry brandy. Mixology. In neighboring Bolivia, there’s the Chuflay (“shoo fly,” phonetically rendered), with singani—their version of pisco, although just as old—and Coke and lime juice.

Setting aside the Rum and Coca-Colas and Cuba Libres of the Caribbean for another time, that brings us back to Mexico, which as usual in such matters takes a catholic approach to the Coke/ginger ale divide. There is even a generic term, Changuirongo, for the “combination of tequila with any carbonated soft drink handy,” as the early tequila expert Virginia de Barrios explained in 1971.

Sometimes there is also lime juice, as in the Batanga, a specialty since the 1950s of Don Javier Delgado Corona at La Capilla, his bar in the town of Tequila. Tequila, lime, Coke, ice, all stirred with the big steel knife he uses to prepare salsa. Switch the cola for ginger ale and add a splash of earthy, even funky, French crème de cassis and you have the popular and delicious El Diablo. (OK, this one may have been invented by Trader Vic in the 1940s, or maybe he just stole it; the jury is out.)

Those drinks are fine. But for something transcendent, you need to use another bottled, flavored sugar-water of United States origin. You need Squirt. (Yes, you can use another grapefruit-flavored soda, such as Wink, Ting, or Jarritos’ Toronja.)

Squirt, an American invention of the 1930s, came to Mexico in 1955. I suspect it was first mixed with tequila in 1955, too, but evidence is lacking. By the 1970s, its makers were advertising the combination in the United States (“Tequila has appeal with Squirt”), but it still hadn’t really caught on. Only in the 1990s did it find its footing.

The place was San Pedro de Tlaquepaque, a small town on the outskirts of Guadalajara that got absorbed by the city as it expanded in the late twentieth century. Tlaquepaque, as it’s known, was famous for its pottery and crafts, and was always a popular shopping destination for Mexicans and Yanquis alike. Along with all the bubble glass and earthenware jarros and serapes and whatnot, Tlaquepaque also offered another attraction: a picturesque old plaza with a fountain in the middle where mariachi bands gathered and arcades around the sides packed with little bars and restaurants.

El Parián, as the plaza is called, was the perfect place to look over your purchases and get pleasantly jingled while listening to the mariachis. In the mid 1990s, the popular drink there was what Nancy Zaslavsky called, in her 1997 A Cook’s Tour of Mexico, the “Lazy Man’s Margarita.” Tequila, lime juice, Squirt and ice, in a tall, salt-rimmed glass. By the end of the evening, as she wrote, “bottles of tequila and endless bottles of Squirt crowd tables for self-service, and…fancy salt-rimmed glasses are long forgotten.”

By the end of that decade this drink was filtering into the United States. In 1999, a restaurant in the Orange County, California town of Placentia was serving it as the “Paloma”—the Dove. The name of that restaurant? Tlaquepaque. A local institution (it opened in 1965), Tlaquepaque could have certainly helped to popularize the drink’s name, but it’s unlikely that it came up with it: Cowboy Cocktails, a book published the next year, was already identifying “The La Paloma” as “virtually the national drink of Guadalajara.”

Over the next few years, the Paloma gradually radiated out of the Southwest to all the other corners of this large and thirsty land, a Mexican drink that would not exist without American technology. It is simple, balanced and ridiculously refreshing. Sweet, sour and a bit salty, with a hint of bitterness from the grapefruit and the lime peel, and, if you use a good, 100-percent agave tequila and don’t skimp on it, a whisper of umami, it covers the whole flavor spectrum. There is no better summer drink.

The United States and Mexico are tied together inextricably, whether either side likes it or not. It’s only a drink, to be sure, but the Paloma is also a pretty good example of the benefits of accepting that fact.

La Paloma


  • 1.5 or 2 oz 100-percent Agave tequila, blanco or reposado (I like El Tesoro, Siete Lieguas or Siembra Azul, but Cuervo Tradicional also works pretty well)
  • 2-3 oz Grapefruit soda, as above
  • half a Lime
  • Salt
  • Glass: Tall


  1. Run the cut edge of the lime around the rim of a tall glass and roll it in kosher salt (or you can just throw a pinch of salt into the glass, which I prefer).
  2. Squeeze the lime into the glass.
  3. Add the tequila and fill the glass three-quarters of the way with ice.
  4. Add the squeezed-out lime shell.
  5. Stir, add the Squirt or whatever grapefruit soda you like, and stir again briefly.
  6. Be refreshed.

Ensenada Pot Hole of the Year

Bajadock: Infrastructure challenges continue throughout Ensenada and Baja.  Per the following Sintesis TV article, this $#!? hole was caused by a break in an old sewage line.  This video was from Thursday.

In related Ensenada news, 31 colonies on north side of city will enjoy water rationing next week…

Corte de agua en 31 colonias de Ensenada, entre lunes y miércoles 

Bajadock: Can you say $#!? Tsunami? This photo is of the pothole on Friday.  GEEZO, that is going to take more than a “few hours”.


By breaking sewage pipe.

The rupture of an old driving line of the Fraccionamiento Playa Ensenada caused a 4-meter deep hole at the intersection of Bucaneros Boulevard and Neptune Street, although fortunately no vehicle was driving along the road when the incident occurred.

Ensenada State Public Services Commission staff is working in the area performing 30-inch PBC tube repair maneuvers.

Both directions of the road are closed to traffic and the area has been marked, while heavy machinery removes dirt and sewage.

Once the replacement has been made, the 10-meter long hole will be filled and subsequently reopened for circulation, the parastatal reported.

It is expected that the work will be completed within the next few hours.


Manzanilla Monday Event for Firefighters

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