Category Archives: Food & Beverage

Carne y Vino Restaurante


In the heart of Mexico’s Wine Valley, Carne y Vino showcases Argentinian grilled meats, local fish & organic produce highlighting the abundance of Valle de Guadalupe.

Carne Y Vino is a restaurant in Valle De Guadalupe that opened in 2018 at boutique winery, Cava Maciel. The restaurant is inspired by the the childhood of Argentinian owner, Andres Furman, and his two decades living in Baja California. The menu utilizes ingredients sourced weekly by the chefs from local farms incorporating classic Argentinian cuisine with Baja soul.

Chef Cosmo Goss and Mike Raskin join us from culinary centric Chicago, IL. They prepare the food in a rustic outdoor kitchen, cooking most of the food over a handcrafted wood-fired grill. The hyper-local and seasonal produce and fish are accompanied by hand-selected meats from a ranch in Sonora, Mexico.

It is an inviting outdoor restaurant space to gather with family friends and reflects the simplicity of the surrounding area. Enjoy a glass of wine from award winning winery Cava Maciel and create memories with us.

PHONE +52 1 (646) 161-8471

LOCATION

Cava Maciel Calle Sonora L02 M07 LAS LOMAS DE SAN ANTONIO CP 22766 EJIDO FRANCISCO ZARCO, BC

HOURS Friday-Sunday 1pm–7pm

https://carneyvinomx.com/

At K92(approx 1.6 miles north of the San Antonio de las Minas traffic light) on Hwy 3 you will see Hotel Plaza Fatima. Approx 300 meters beyond Fatima(north) on the right will see Cava Maciel’s sign and a big “Las Lomas” brick wall sign.  Take that right turn from the Hwy 3 to the end.

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Tijuana to Wine Valley Aqueduct


elvigia

With a private sector investment of 1,300 million pesos over a period of twenty months, a 110-kilometer aqueduct will be built that will bring treated water from the southeast of Tijuana to the Guadalupe Valley.

The governor Francisco Vega de Lamadrid subscribed yesterday the agreement that officializes the beginning of the work that will be in charge of the company Odis Adversa, of Israeli origin.

As explained by the representative of that company Fabián Yáñez Carbajo, the investment will go from 1,100 to 1,300 million pesos and in its first stage will be sanitized and will drive 300 liters per second to Valle de Guadalupe and in the final phase – by June 2020-, a thousand liters per second will reach this region.

He reported that the first water deliveries are projected to be carried out by October of next year.

He also assured that these treated waters in terms of cost and quality will have better conditions than those that are currently extracted from the Guadalupe Valley aquifers.

Historical fact
Vega de Lamadrid highlighted in his message the importance of the aqueduct, since not only will it be possible to guarantee the survival of the aforementioned wine region, but to increase its production and growth.

The effort of three generations who managed to convert the Valley of Guadalupe not only into a successful wine region, but also into one of the most important tourist areas of Baja California and Mexico, is being preserved.

Likewise, he said, the emissions of treated water that were made in the coasts of Tijuana will be reduced and the aquifer mantles of the Guadalupe Valley will be protected by reducing the extractions of the subsoil.

He acknowledged that making the reuse of treated water a reality was difficult, since it was a project that had been working for fourteen years.

The governor added that parallel to these efforts for the supply of water, has also been promoted to improve the legal framework for the development of the wine sector, particularly in the production and marketing of Baja California wine.

Dos Equis XY Beer


theyucatantimes

Cerveza Dos Equis (XX) changes its name for the first time in its more than 120 years of existence, according to its website.

To celebrate inclusion and fairness, the Mexican brand changes the logo into a special limited-edition beverage with XY label (male chromosome combination) instead of the traditional XX (combination of female chromosomes).

With the motto of “irresistible” the equality promoter drink will be on sale during this month of August and the first days of the month of September. Half of the bottles that will be distributed during this month will have the label in which one of the X changes to Y.

“In these times when the world speaks of diversity, Dos Equis has decided to go one step further by showing the progressive spirit and open-mindedness that has always been present in the DNA of our brand. That is why today, Dos Equis launches special limited edition XX-XY, in which it transforms its emblematic icon of the XX in the labels of the Ambar and Lager bottles. Dos Equis celebrates that although we were born XX or XY, a chromosome does not define our tastes, our passions and our way of thinking.” (SIC)

To publicize this campaign, Dos Equis has gone to social networks, and as of next week, the message will be expanded to traditional media.

Dos Equis beer has grown in double digits in recent months. This 2018, the brand of the Heineken portfolio, entered for the first time the ranking of the most valuable brands in Mexico, prepared by Brand Finance, in which it ranked 26 with a value of 499 million dollars, above Sol, Carta Blanca and Indio.

Also, according to data from IRI and Grocery Headquarters, Dos Equis Lager Special was in 2017 the sixth imported beer brand with the highest participation in the US market (5.54%). Corona Extra was the number one brand on this list with 23.9%, followed by Modelo Especial (14.3%) and Heineken in third position (11.89%).

Cerveza Dos Equis: An Inclusive Mexican Brand

“With this edition we want people to understand that, regardless of whether we were born XX or XY, a chromosome does not define our tastes.”

Trailero 2 for 1 Tacos


Ensenada: Live Music, 2 x 1 Tacos at Reforma location(Not El Sauzal/North Ensenada), Thursday 13 September.  LIve music planned.

https://www.facebook.com/taqueriaeltrailero/

Located on Reforma/Hwy 1, adjacent/north side Smart & Final

Sabor de Baja 2018


SABOR DE BAJA 2018
Press Release:

Rosarito, Baja, Mexico (August 30th, 2018). The sixth annual “Sabor De Baja”, End of Summer, White Affair, occurred last night on August 29th to a record crowd on the ocean front gardens of the historic Rosarito Beach Hotel.

The Sabor de Baja is a friendly culinary competition among twenty-seven of the best chefs of Baja, paired with the finest wines and artisanal beer producers. The intent of the Sabor de Baja is to promote gastronomy, diversity and tourism within Baja and Rosarito in particular.

The event was hosted by chef Bo Bendana, formerly of the restaurant Mi Casa Supper Club in Rosarito and included entertainers such as Maryam Malak, first place winner of “The Voice – Baja”, Tijuana’s top Belly Dancing team Ahlam Zafiras, and Echos de la Habana – a cuban inspired high-energy orchestra.

All attendees were able to taste the pairing of each chef’s creations together with the wine or beer producers and there were two ways to win an award. The “people’s choice” was decided by votes submitted by the attendees, and the coveted, “Best of Sabor” was selected by a panel of distinguished judges, including the following:

Food blogger and write Anita Lau, Seafood Expert Patty VillarrealChef Alejandra García and Sommelier Ana Ley.

Photography of food done by W. Scott Koenig
Drone Video by Scot Richardson.
Event Official Photographer by Ericka Vieart and Photo Varna
Our Sponsors this year are:

Rosarito Beach Hotel

Fideicomiso para la Promocion Turística de Baja California

Serena Senior Care

Frontera

PG Marketing

Bien Informado

In Love Weddings

This year’s winners of the 2018 Sabor de Baja were the following:

FIRST PLACE:

Latitude 32 – Chef Marco Marin

Carretera Guadalupe – El Tigre Km 7.5, parecla 118, Ejido el Porvenir, 22755 Ensenada, B.C.

01 646 151 6515

https://vinoselcielo.com/pages/latitud-32

Paired with Border Psycho Brewery

Calle Libertad 1751, Azcona, 22055 Tijuana, B.C.

01 664 379 1235

https://www.facebook.com/BorderPsychoBrewery/

SECOND PLACE

Sokuna , Cocina de Asia Chef Steven Soban

Blvd. Benito Juárez 1207, Rosarito

01 661 612 5231

https://www.facebook.com/Sokuna-Cocina-De-Asia-45926474109…/

Paired with MD Vinos

Valle de la Grulla Ejido Uruapan Parcela 14
Ensenada, Baja California

https://www.facebook.com/mdvinosmx/

THIRD PLACE:

Tizne – Cocina de Evolution Chef Mirian Moreno and Melissa Saldivar

Camino a el porvenir
Ejido El Porvenir, Baja California,

https://www.facebook.com/TIZNE/

01 664 120 8547

Paired with Vina Emiliana

Parcela 107 Lote 587, El Porvenir, B.C.

01 646 688 1013

http://m.emiliana.cl/en/

PEOPLE’S CHOICE:

Koi Sushi – Chef Yaron Del Moral

Paseo Playas de Tijuana 1185, Playas de Tijuana Seccion Jardines, 22500 Tijuana

https://www.facebook.com/Koi-sushi-445298712272978/

Paired with Valley Girl Wines

Calle sin Nombre, Parcela 133, Guadalupe Valley, 22755 El Porvenir, B.C.

01 646 198 4024

http://inwinewelust.com/

Il Massimo Ensenada


Made my first visit to Il Massimo Restaurante, Ensenada, on Friday 24 August.  Massimo Zaretti is your host and chef with good meet/greet and explanation of the menu highlights.

Love a simple menu like this.

We started with a bottle of red and this gnocchi dish.  For a starter, it was a good.  But, it was needing something else to pump up the flavor. Gnocchi is not my favorite, fyi.

Those poor souls who have dined with me know of my adventurous habit of ordering “surprise me”.  That means anything goes and it usually involves fun involvement with the wait staff and the chefs on the surprise(s).  This was an appetizer surprise and was a fabulous presentation, texture and flavor.  Garlic, olive oil and red pepper flakes were the simple crust.  Luv this dish and it was completely pumped up in flavor.

The room here is light, clean and simple.  This Friday night was light on customers until 8PM when the crowd arrived at Massimo.

The rigatoni dish would be my favorite in most Italian houses, as I am red sauce love slave.  Red sauce, pasta and a bottle of red grape juice are my 3 best friends.

This tomahawk pork chop was the second part of my surprise.  It was good, very tender and a little pink around the bone.  Chef Massimo noticed that I started at the bone and jumped in to see if all was ok for me.  The bone adds flavor and I’m ok in a decent restaurant with medium-rare pork.

The Zuppa di Pesce, Massimo’s version of the famous cioppino dish, was the highlight of our treats.  I would have ordered it myself, but, did not want to duplicate my table mates’ orders.

Flavors, service, presentation, value and atmosphere are very good.  I will be back.


We award Il Massimo four out of possible five octopus suckers(retoños de pulpo).  Massimo is located on Costero at Blancarte, across from the big flag.  Interesting that they choose Thursday as their day of closure.

https://www.facebook.com/ilmassimoensenada/

Thanks to my gracious hosts for a fun evening of friends, flavors, colors and conversation.

 

Pasteleria Delicia Video


Have not seen it yet, but,  the location in Maneadero, next to Taqueria El Recreo, map below

 

Lucky Irish 4 Grand Opening


 

Ensenada Bar Hop August


Have been in my monastic mode for several weeks and most are happy that I have not darkened their doorway.  But, I got a surprise barhopping buddy to escort me on an Ensenada hop adventure last Saturday.

Cerveceria Cinqo Raices(5 roots) is a brewpub that is just over 1 year old and has been on my to do list.  We started here in late afternoon to check out the scene.  Service was good this slow afternoon, as there were only 3 other tables with patrons.

The scene is wood pallet and metal industrial.  This ain’t no fern bar.

We chose the IPA and joked with the bar tenders about the Spanglishation of IPA being pronounced in English fashion by many in Mexico.  “EE-PAH” is also properly used throughout Baja.  Order either way and I doubt you will be surprised with a Porter or a Coors Light.

I very much enjoy when a pub is confident enough to also share other brewers’ beers.  Notice the Wendlandt logo on the board with that brewpub’s 2 beers guesting here.

Menu is basic brew pub with burgers, wings and fries.  We chose the “88” sauce, which the menu described as medium hot.  The wings were meaty and the fries were crisp.  We just needed a snack so did not get into anything heaver.  Saw a few burgers headed to other tables and they smelled and looked very good.

Next stop was our favorite brewery, Transpeninsular.  This team serves the best beer in Baja and also has the best atmosphere with several different views and seating options.

We kept our IPA roll flowing here.

On a perfect August evening, we hung out on the smoking deck(upstairs, right turn) to check out the yachts at Coral Marina and the waves.

People watching is always fun at Trans.  Young, old, Mex, Mericano, tats, prom queens, 8″ heels and flip flops are all welcome here.

We agreed to keep this an easy and early night so headed south toward home at sunset.

Lookie here what snagged us off of Hwy 1.  Tacos Original is one of a handful of iconic taco shops in Ensenada.  The Adobada stack here is my favorite.  Check out those peppers on the flat top.

Music?  On a Saturday night you will easily find music in Baja.  But, this guy may have been the worst singer ever.  He was easily overshadowed by the veg buffet next to him.  Gotta luv a guy hustling for some change.

Someone on our team has a sweet tooth.  The Lusty Napkin usually avoids desserts that aren’t clearly labeled “Red Wine”.  But, this little shop next to Tacos Original had a good display of approx 10 big honkin cakes.  Chocolate interior cake was the goal and we asked our friendly server what was her favorite.  She pointed out “pingüino”as the description on a cake.

A big challenge for a foreigner learning the language is local slang, culture and brands.  My buddy bought the pingüino cake and reported on its quality the next day.  I asked our server to write down the name as I wanted to figger out WTH that was.

Now we know.

For variety, service, value, culture, views and comfort, we’ll award ourselves four(out of five possible) bar stools for our August 18 Saturday adventures.

Oh, and didjaknow why Mexicans set their horseshoes open end down?(see the El Original logo).  It is to keep out the bad luck.  We Mericans display horseshoes open end up to keep in the good luck.  Any sideways votes?

And lucky we were as my rodeo buddy lost his phone this night.  After a whole lot of hustling, tracking it online and following it, he was able to recover his phone hours later.  Though it was dropped at our table, someone “protected it” a few blocks away.

Here are links and locations of our bar hop:

https://www.facebook.com/cerveceria.cincoraices/

Cinqo Raices is located on Av Pedro Loyola(in between and parallels Costero and Reforma), just south of Hwy 3, west side of street.  Opens at 4PM.

https://www.facebook.com/cerveceriatranspeninsular/

TP, Trans, Transpeninsular is located one door south of Hotel Coral on Ensenada’s north side.  Noon open.

https://www.facebook.com/pages/Tacos-El-Original/208526729171175

Tacos El Original is on south side, maybe 200 yards south of the airport southern edge on South Reforma (aka Hwy 1).  West side of highway.  Guessing opens approx noon, but says they stay open until 5AM.

https://www.facebook.com/Pasteleriadeliciaaa/

Pasteleria Delicia is two doors south of Tacos El Original

Tijuana Wastewater to Wine Valley


Sandra Dibbble

A private company’s plan to take Tijuana wastewater, treat it to an advanced level, and pipe it to Baja California’s Guadalupe Valley aims at ending water shortages that confront the celebrated wine-growing region.

The proposal is expected to move forward within days as a group of Israeli and Mexican investors finalizes its contract with the state of Baja California to build a sewage treatment plant and a 65-mile aqueduct from southeastern Tijuana to the Guadalupe Valley.

The company, ODIS Asversa, is preparing to spend some $77 million on the project that would be the first in Mexico to use treated wastewater to irrigate vineyards.

The initial plan is to send about 23 million gallons per day of wastewater collected and treated in Tijuana to the Guadalupe Valley, said Fabián Yañez, who oversees operations in Latin America for ODIS, an Israeli company that specializes in treating wastewater and reusing it for irrigation.

“We are in the process of paperwork, defining the contract, the rules and conditions,” Germán Lizola, director of the Baja California Public Service Commission in Tijuana, or CESPT, said in an interview on Friday. “We expect that before the end of the month, the document will be ready to sign.”

The volume represents just under 30 percent of the 82 million gallons of wastewater produced daily by Tijuana, according to CESPT.

The company would purchase wastewater from CESPT, treat it, and deliver it to the Guadalupe Valley. The concept has been around for years, but it wasn’t until January that the state government put the project out to bid, and in April selected ODIS to build it.

The project comes as the aquifer that supplies water to the vineyards of the Guadalupe Valley has been overexploited, and growers have been searching for a new supply.

“We have reached a critical situation with the water issue,” Hans Backhoff, owner of the Monte Xanic winery, said earlier this month in Ensenada at a forum on water in the Guadalupe Valley organized by the Autonomous University of Baja California.

But some vintners remain wary of the project, fearing that the large delivery of water without proper controls could change the valley’s rural flavor. “You don’t want to create Las Vegas in the Guadalupe Valley, you don’t want to create Disneyland,” said Natalia Badan, owner of the Mogor-Badan winery. “This could be an enormous success or an enormous failure.”

The Guadalupe Valley would hardly be the first wine region to use treated wastewater in its vineyards. In California, the Napa Valley has done so for more than two decades, said Tim Healy, general manager of the Napa Sanitation District, at the tune of about 1 million gallons of water per day treated to a tertiary level.

“It’s a really good use of the water,” Healy said. “To take our water and treat it and put it into a river and have it go away is a terrible waste of resources.”

Yañez said the water delivered to the Guadalupe Valley would be treated at a level “a little bit higher” than that used in Napa. The treatment would involve “methods of much technological innovation patented in Israel,” he said , and “be much more advanced than tertiary level.”

ODIS Asversa’s Israeli and Mexican investors would fund 40 percent of the project, with the remainder financed through loans from Israel’s Bank Hipoalim and Mexico’s Bancomer, Yañez said.

“We are working at top speed with everything,” he said, putting priority on a contract “that is 100 percent bankable so that we can obtain the financing,” he said.

Yañez said the terms of the agreement are still being defined. Under one scenario, ODIS would take the treated effluent from two Tijuana plants, La Morita and Arturo Herrera — about 10 million gallons per day — and draw the rest of its supply from deliveries of untreated sewage water in Tijuana’s system, which would be piped to a plant built by ODIS at same eastern Tijuana location site as the La Morita plant.

But Yañez said that it is also looking at the possibility of taking 23 million gallons of untreated wastewater directly from Tijuana’s system. “By Tuesday or Wednesday, we should have it defined,” he said.

The project comes more than a decade after a U.S. company, Bajagua, failed in its bid to build a treatment plant in Mexico with $170 million in U.S. government funds with the aim of selling up to 59 million gallons per day of reclaimed water. The proposal, which generated controversy north of the border, ultimately did not go through when the International Boundary and Water Commission instead decided to upgrade its existing San Ysidro plant, which treats 25 million gallons of Tijuana sewage per day.

The Guadalupe Valley recycling project comes as the issue of Tijuana wastewater has been in the spotlight amid growing outcry in San Diego County over sewage-contaminated cross-border flows that force the closure of beaches near the border.

“The difference between this and the Bajagua project is that it’s all private sector financing and it’s not going to cost taxpayers any money,” said Imperial Beach Mayor Serge Dedina, who was one of Bajagua’s staunchest opponents. “Finally you can monetize sewage and there is an incentive not to dump into the ocean.”

Imperial Beach has joined forces with Chula Vista and the Port of San Diego in a federal lawsuit that alleges the International Boundary and Water Commission has not done enough to prevent the cross-border sewage contamination.

To what extent the current private recycling effort could alleviate cross-border contamination is unclear. But CESPT’s Lizola said that it would end the flow of treated effluent from La Morita and Arturo Herrera plants that now is discharged into the Tijuana River channel and released into the Pacific Ocean south of the border.

Yañez expects that once the contract is signed, it would take up to 60 days to secure the loans and begin construction. Construction would take about 18 months, and without further hurdles, he expects the project could be completed in early 2020.

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