Category Archives: Food & Beverage

Tijuana Waste Water to Wine Valley?


Roberto Ramírez de la Parra, Mexico’s top water official, at right, gets an update on projects in the Tijuana River watershed during a visit to Tijuana. (Sandra Dibble/San Diego Union-Tribune)

Bajadock: included a 2010 article on the same project below this week’s waste water plan.  The 2010 article ends with “a second project to use the rest of Tijuana’s treated wastewater” before the first one is financed and built.  But, this week’s article includes fingers, very determined fingers, pointing on a colored map.  Is that a compost pile behind the police tape?  Aha, here is another view from the “top water official” facebook page:

SDUT   10 Apr 2018

A plan to pipe treated wastewater from Tijuana to the Guadalupe Valley is being championed by authorities who say the project not only would support the state’s wine-growing region, but also solve another problem: reducing the flow to the overburdened San Antonio de los Buenos coastal sewage treatment plant.

The vision revolves around the treated effluent from Tijuana’s La Morita and Arturo Herrera plants that currently flows down the Tijuana River channel. “The idea is that we take the water that we are treating here in Tijuana and send it to the Guadalupe Valley,” said Roberto Ramírez de la Parra, Mexico’s top water official, during a visit to Tijuana last week.

State authorities have said a private company would build the aqueduct, but have not offered details. The project would help guarantee the water supply to the Guadalupe Valley, which produces close to 90 percent of Mexico’s wines.

Ramírez de la Parra, who heads Mexico’s National Water Commission, said the aqueduct project would eliminate discharges from the plants into the Tijuana River channel. The water runs downstream toward the U.S. border and picks up contaminants on the way. It then must be pumped toward the San Antonio de los Buenos treatment plant about six miles from the border.

The plan to send the water to the Guadalupe Valley has been gaining support in Mexico as part of a larger strategy aimed at reducing contaminated cross-border flows in the Tijuana River watershed. It would also decrease the San Antonio de los Buenos plant’s discharge into the Pacific Ocean, which environmentalists say is often polluted.

Ramírez de la Parra said authorities are also planning in the short-term some upgrades to the 31-year-old San Antonio de los Buenos plant. “We are going to start the rehabilitation right now,” said de la Parra. They are postponing a more costly plan to expand the plant’s capacity and build a new activated sludge water treatment facility.

Ramírez de la Parra said the idea is to “rehabilitate it, so that it functions well, but we won’t build a new facility, until we have a pipeline that would take the water to the Guadalupe Valley.”

*************************************************************************************************

SDUT Feb 2010

As they watch millions of gallons of treated Tijuana wastewater flow into the Pacific Ocean each day, Baja California authorities say they have a better idea: Why not pipe it to the Guadalupe Valley, Baja California’s winemaking region, where the water table has been falling even as the area has risen in international renown?

Gov. José Guadalupe Osuna Millán’s government is proposing a 46-mile aqueduct that would carry the treated water from eastern Tijuana to the vineyards and olive groves in the small agricultural valley north of Ensenada.

“If we wanted to use all the treated water in the city, we’d be hard-pressed to find places to put it, no matter how many green areas we had,” said Efraín Muñoz, head of the State Water Commission, Baja California’s water planning agency.

Miles from Tijuana’s crowded hillsides, winemakers in the picturesque Guadalupe Valley say they’re running out of water, and that is threatening the future of a region responsible for 90 percent of Mexico’s wine production.

The valley shares its wells with the city of Ensenada, and the growing demand for urban and agricultural uses has put unprecedented pressure on the aquifer.

The Guadalupe Valley would not be the first to use reclaimed water in its vineyards. Napa Valley has been using treated wastewater in some vineyards for at least a decade, said Jeff Tucker of the Napa Sanitation District.

Hugo D’Acosta, owner of the Casa de Piedra winery and a member of the Baja California Wine Growers Association, offers cautious endorsement for the pipeline proposal.

The reclaimed-water project could offer a solution, he said, “if and when it’s well-executed and meets the needs of the valley.”

D’Acosta and other vineyard owners have become increasingly wary of encroachment by housing developments and fear that without strict zoning regulations, the pipeline could encourage large-scale projects that destroy the valley’s vocation.

“I see it as feasible, but also very dangerous,” D’Acosta said of the proposed aqueduct.

This is not the first proposal aimed at using Tijuana’s wastewater. A U.S. company, Bajagua, for years proposed building a treatment plant in Mexico with $170 million in U.S. government funds, then selling up to 59 million gallons of reclaimed water a day. But the San Marcos company’s much-debated proposal failed in 2008 when the International Boundary and Water Commission opted to instead upgrade its existing San Ysidro treatment plant that treats 25 million gallons of Tijuana sewage a day.

Collecting and treating Tijuana’s sewage has been the subject of binational efforts for decades. The city’s spills and overflows risk contaminating San Diego County beaches and threaten the Tijuana River estuary, a federally protected wetland. Although dry-weather flows have largely been eliminated, cross-border sewage flows during wet weather continue to shut down South Bay beaches.

Last year, officials on both sides of the border celebrated when Tijuana’s state-operated utility, the CESPT, inaugurated the Arturo Herrera sewage treatment plant in eastern Tijuana.

The opening launched Tijuana’s first comprehensive wastewater-reuse program, and the inauguration of a pipeline carrying 470,000 gallons a day from the plant to nearby Morelos Park.

The CESPT is completing a second treatment plant nearby called La Morita, and is planning a third one, Cueros de Venado. The three plants would feed the Guadalupe Valley aqueduct up to 25 million gallons a day of wastewater treated to a secondary level, which is acceptable for irrigation purposes.

Muñoz, the Baja California water planner, said the Guadalupe Valley pipeline proposal has a good chance of becoming a reality, but it faces several hurdles.

Because the state government can’t afford the project’s $169 million price tag, it is turning to the private sector. The winning bidder would recover its investment by selling the water. But to keep water rates down, federal funds are also needed, Muñoz said.

The state hopes to put to the project out to bid this year and begin construction in 2011, Muñoz said.

Before reaching the Guadalupe Valley, some of the water would be diverted to the Valle de las Palmas outside Tijuana, where a satellite city is under construction. Additional amounts would be delivered to agricultural communities along the way, with the remainder stored at a reservoir planned at the valley’s northern end, Muñoz said.

The water would receive further treatment before being delivered to growers, allowing it to be used in spray and drip irrigation systems.

Even with the Guadalupe Valley pipeline in the planning stages, Muñoz is looking ahead to a second project to use the rest of Tijuana’s treated wastewater.

He envisions a coastline pipeline that would supply communities with irrigation water for their green spaces.

“It would be much cheaper than the drinking water we are now using,” Muñoz said.

Advertisements

Wine Pub San Diego Baja


The Wine Pub Unveils Meet the Baja Winemaker Series
Maciel Winery, Villa Montefiore scheduled first to bring Valle de Guadalupe to Point Loma Village

Valle de Guadalupe is home to some of the most untouched and spectacular wineries on the coast. To share the charm of Baja-made wines without leaving Point Loma, The Wine Pub invites renowned wine experts and San Diegans to the local patio for its newest series, Meet the Baja Winemaker.

The guided, four-course dinner begins on April 12 with Cava Maciel winery’s Jorge Maciel and followed by Villa Montefiori winery’s Paolo Paoloni on July 31. Both wineries were discovered on The Wine Pub’s group trips to Valle de Guadalupe, and quickly favored. Food will be prepared by The Wine Pub’s resident chef and owner of Baja California restaurant Mancha de Castro, Sergio Castro.

“The more I travel across the border and get to know these winemakers, my list of experts to invite to The Pub grows longer,” said Owner of The Wine Pub, Sandy Hanshaw. “It’s always been important to me to provide our guests the opportunity to get up close and personal with renowned experts, especially within my favorite wine country. When we brought in our culinary gem who happens to be from Baja, I knew it was time to launch this series.”

Reserve your below spot to any of the upcoming Meet the Baja Winemaker dinners. Each experience includes a four-course dinner paired with wines by Baja California’s finest. Tickets are $65 a person. Reservations are required. Tax and gratuity are not included.

https://www.thewinepubsd.com/2018/03/26/valle-comes-wine-pub/

 

Roundup Wine


 

mcgill.ca

Scarcely a day goes by without some scary story about glyphosate, the world’s most widely used herbicide. It is best known as the active ingredient in Monsanto’s “Roundup” which is used to kill weeds in fields planted with seeds that have been genetically engineered to produce crops that are resistant to glyphosate. Fields can be sprayed to kill weeds without harming crops. But glyphosate has many other applications as well. It is used to kill weeds in orchards, clear railroad tracks and eliminate weeds in urban settings. Glyphosate can also be sprayed between rows of grapes to prevent weeds from sucking up nutrients. Because of its extensive use, and the possibility of spray being spread by the wind, it is no great surprise that trace residues can be found in the environment. A recent study made headlines when residues were detected in all California wines tested. The appropriate scientific question to ask is whether these residues present any risk.

To evaluate risk the amount of residue detected has to be compared with the acceptable daily intake (ADI) as determined by regulatory agencies around the world. The ADI is based on animal studies, human epidemiological evidence and knowledge of how glyphosate is metabolized. As a general rule, a hundred fold safety factor is built into the ADI based on the maximum amount that causes no observed adverse effect in animals. The consensus is that an ADI of around 0.5 mg intake per kg body weight is supported by the available data. In other words, a 70 kg person can take in 35 mg glyphosate a day without the chemical causing any problem. In the wines tested, the maximum amount detected was 18 ppb, or 0.018 mg per Liter. This means that to approach the ADI someone would have to consume 35/0.018 or 1944 Liters! Furthermore, the 18 ppb was found in only one sample, all the others had at least 28 times less glyphosate. Of course, there are arguments that the ADI is not a reliable benchmark for risk because it does not emerge from studies on humans who have been exposed to known amounts of glyphosate for decades. The fact is that such studies cannot be carried out ethically or logistically. Indeed the ADI is a guess, but an educated one. Even if it were off by a factor of a thousand, which is most unlikely, it would still mean that one could consume 1.9 Liters of that single sample of wine with the 18 ppb residue every day without a worry. And let’s keep in mind that alcohol is a known carcinogen, so it is actually of greater concern than the trace residues of glyphosate in wine.

Mexican National Taco Day


livepuntamita.com

Who doesn’t love  Tacos?

Tacos are an everyday culinary tradition in Mexico, but this dish is so popular throughout the world that it has its own day in our calendar, marking March 31st as National Taco Day.

The word taco describes a typical Mexican dish of a maize tortilla folded around food. According to one of the etymological theory estates that the word derives from the Nahuatl word “tlahco”, meaning “half” or “in the middle,” in the sense that food would be placed in the middle of a tortilla. Also, the Náhuatl word for the corn tortilla (an indigenous Pre-Columbian invention) is “tlaxcalli”.

taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa or chili pepper, avocado or guacamole, cilantro (coriander), tomatoes, onions, and lettuce.

Today we share with you the traditional varieties of tacos in Mexico, definitely there are tacos for every taste:

  • Tacos de Asada (grilled beef tacos) composed of beef  grilled over an open fire, served on two overlapping small tortillas and garnished with guacamole, salsa, onions, and cilantro.
  • Tacos de Carnitas, literally “little meats”, is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three or four hours and the result is very tender and juicy meat, which is then typically served over corn tortillas and garnished with salsa and onions.
  • Tacos de Canasta (“basket” tacos) made with soft tortillas filled with a spicy meat mixture, then placed in a basket and covered with cloth, that keeps them warm and traps steam which softens them.
  • Tacos Al Pastor (“shepherd style”) made of thinly sliced pork strips that have been seasoned with adobo seasoning. The pork is  skewered like Greek lamb for a gyro  on a vertical rotisserie cooked and flame-broiled as it spins. Served over corn tortillas and garnished with guacamole, salsas, onions and cilantro.
  • Tacos Dorados (fried tacos)also  known as  flautas (“flutes”). The tortillas are filled with pre-cooked shredded chicken, rolled into an elongated cylinder and deep-fried until crisp. Served with sliced lettuce, cream, salsa and cheese.
  • Tacos de Pescado (“fish tacos”) they consist of grilled or battered fish filet, lettuce or cabbage, pico de gallo, and  sour cream or mayonnaise sauce, all placed on top of a corn or flour tortilla.
#################################################################################################

BEST TACOS IN ENSENADA

race-dezert.com

#5 Las Brisas and company.

Chosen by many “gringos” to be the best tacos in Ensenada, Las Brisas and McTaco are some of the most popular taco stands by locals and tourists, McTaco alone has been around for 35 years serving tacos in the same spot. El Apache and the most recent one Chimpsy are really good options next to them.

Things to look for:

*Great Service, English spoken.
*”Chorilocos” at Las Brisas, taco made with asada, cheese and chorizo are a must.

How to get here.

#4 El Paisa.

baja-1000-taco-stand-ensenada-6842

El Paisa is one place that is a daily stop of hundreds of people who lived near by. Cheap and very traditional (no tables to sit at) this place is a perfect spot to stop if you’re coming from the “other” entrance to Ensenada.

Things to look for:

*Fast service
*Good location if you’re taking the exit at 10th street.

How to get here.

#3-2 El Trailero and El Flamazo

The legend says that the original place was “El Flamazo” but the owner lost the place in a poker match, to piss the new owner off, he opened a new place just next to the older taco stand calling it “El Trailero”, now both places are next to each other and we can’t be more thankful because both places are really good. “El Trailero” became more famous in time and they also offer different options like Birria, Cabeza (Steamed Cow Head) and even Fish tacos.

Things to look for:

*El Trailero put avocado instead of guacamole which is a nice variation, specially for Adobada tacos.
*”Huaraches” at El Flamazo will blow your mind, it’s like 3 tacos in one, you’ll need a fork to eat it.
*Perfect spot to stop if you’re entering or leaving Ensenada.

How to get there.

#1 Tacos El Angelito

baja-1000-taco-stand-ensenada-6854

Tacos el Angelito is not well know among tourists but ask to most people from Ensenada and they will know this tacos for sure, this place is well know to be one of the best adobada tacos.

Things to look for:

*Adobada.
*Adobada.
*Adobada.
*Asada and cabeza tacos are good options to take in between adobada tacos.

How to get there.

 

Now for fish tacos, here are our choices:

Tacos El Fenix

baja-1000-taco-stand-ensenada-6849

Chosen by many food blogs as one of the best fish tacos in Ensenada, this place is a must if you want to experience one of the best culinary experiences in Baja. No meat here.

Things to look for:

*Fish tacos and Shrimp tacos is all you need here.
*Inexpensive

How to get here.

 

Kazón Fish Tacos

baja-1000-taco-stand-ensenada-6841

This place is one of the hidden jewels outside Ensenada just a few hundred feet away from El Trailero, this Taco shop offers great variety in fish and shrimp tacos like the “Hawaii taco” taco which is a non-battered shrimp with a buffalo-style salsa all covered in cheese or the “Taco Especial” battered shrimp with battered jalapeño with cheese, magical.

Things to look for:

*Great variety for fish tacos.
*Taco Especial is one to be remember.
*As El Trailero, great option if you’re leaving or entering Ensenada thru highway 1.

How to get here.

Honorable mentions
As we said at the beginning, there are more places that deserve to be listed here like Tacos 777El ZarpazoLa ChispaTacos de la 6Tacos El Recreo and Tacos de Pescado El Chopipo, any of this places will satisfied your Baja-Tacos needs.

Bajadock: mapped on Ensenada/Wine Valley Interactive Map

Ensenada Food Truck Park


Ensenada Food Truck Park Facebook

Located south side of Ensenada, Av Reforma/Hwy1, across from Walmart, north of Costco.  As with all of my posts, they are plotted on the Ensenada/Wine Valley Interactive Map, link on left side of site. Our staff of cartographers never sleeps.

Nomada at Wendlandt


amigos este sábado es de #wendlandt y #deliciasnomada!!! los esperamos a partir de la 1:00 pm en Wendlandt Tasting Room 
Tendremos #CEVICHE #CHICHARREGOS Y #ELOTESASADOS para acompañar tu cerveza favorita…

Chef Gilberto and team will be serving up some fun to pair with Wendlandt brews.  Hope to be there.

Conchas Festival 2018


Bajadock: This is my favorite wine event of the year in Baja.  Crowd is limited, you are not waiting in lines to taste or sip and the setting is relaxed.  There are several events during the week, but, the main course is Sunday, 8 April adjacent to Hotel Coral.  A few years ago, the cost was approx $25USD.  It is double that price for 2018.  But, for shellfish lovers, it is an amazing all you can eat affair, including wine.  Tickets here.

frontera.info

The Festival of Shells and New Wine is an event that brings together viticulture, aquaculture and gastronomy. Of international scope and impact and on an annual basis, it is organized by Comité Provino Baja California in conjunction with Integral Aquaculture and the National Oyster Council.

This proposal highlights the local ingredient (bivalve and univalvo molluscs) and the production of the wine sector, clearly reflecting the benefits of our region, the privileged climatic conditions, as well as the work, vocation and innovation of each of the producers. The quality of this offer supplies the national market and the demands of those who require it from other geographies, recognizing them as the most important sectors of Ensenada.

The general programming of this nineteenth edition of the Festival of the Shells and New Wine runs from Monday 2 to Sunday 8 April and will include guided tours by sea and land to the abalone and mussel farms, a series of conferences aquaculture with exhibition of projects of this sector and multitudinous events with gastronomic samples and wine tastings where the 64 participating wine houses will present their wine labels that have not yet been commercialized thus offering attendees a variety of white, rosé and young red wines that without a doubt will frame a perfect tuning.

Each year the top ambassadors of this event – and of the region – are the guest chefs. In this 2018 Committee Provino Baja California is adorned with the presence of 14 renowned chefs who will be participating in Theme Dinners (dinners in eight restaurants in Ensenada and Valle de Guadalupe that will offer a multi-course menu with pairing by the guest chef together with the host chef) and Demonstration Kitchens (hour-long sample classes where the guest chef and the host chef prepare one of their shell-based recipes before an audience).

The chefs invited in this edition are: Francisco Ruano (Restaurante Alcalde, Guadalajara), Gerardo Vázquez Lugo (Nicos Restaurant, CDMX), Chef Paul Zamudio (Panazia, Los Cabos), Makoto Okuwa (Makoto Restaurant, Bal Harbor Miami), Vania Miranda (Nobu Polanco, CDMX), Maylin Chávez (Olympia Oyster Bar, Marsala, San Miguel de Allende), Alexis Bostelmann (Grupo Vidanta) and Juan Cabrera (Fonda Fina, CDMX).

During the Parrillada event, on Saturday, April 7 at Terraza Rincon del Puerto de Quintas Papagayo, the attending public is invited to enjoy an afternoon preparing a variety of shells and seafood on grills, which can be purchased at very affordable prices during the event. In a playful way, in the open air and with a large selection of products, this fully participatory event is enhanced with the support of the Gastronomy students of the Autonomous University of Baja California, with a schedule of Demonstration Kitchens (for the host chefs and guest chefs from 2:00 a.m. to 5:00 p.m.) and with the presence as host in this edition of chef Maylin Chávez of the Olympia Oyster Bar in Portland (Oregon, USA) who will share different ways of preparation of seafood in asador.

In addition to this and in order to promote regional cuisine and encourage new generations of young students, within the framework of this Parrillada event, the VI Marriage and Oceanographic Gastronomy Contest will take place. In this sense, the Higher Education Institutions of the State of Baja California are convened to teach the Bachelor of Gastronomy program to enroll students who must prepare samples of dishes from a surprise basket based on shells and complementary products produced in the town and make the perfect pairing with wines selected especially for this event.

In the facilities of Terraza del Mar of the Hotel Coral y Marina on Sunday, April 8, starting at 12:00 PM there will be a great closing event for this Festival. The wines produced in the Ensenada valleys (Antigua Ruta del Vino, Valle de Ojos Negros and Valle de Guadalupe) will be offered for tasting through 64 wine houses that will be present, in all cases, with wines of recent development whose labels will find the perfect combination with the culinary creativity displayed by the chefs representing 39 regional restaurants and 8 national restaurants. Fresh oysters, mussels salad, basil and clam sorbets, traditional ceviche, mussels with white wine or foamy oyster creams are just some examples of the specialties that the public will have as a showcase to taste.

The Festival of the Shells and New Wine, in its nineteenth edition, is a must-attend invitation that captures and pays homage to vitiviniculture, aquaculture production and those particular features of identity that characterize Ensenada.

More information:
Committee Provino Baja California
Av. November 20 # 1138-2 between 11th and 12th streets,
Colonia Azteca, Ensenada, BC
Tel: (646) 178-3038

Ticket sales:
• Offices of Committee Provino Baja California
• Hotel Coral & Marina
• Travel Kinessia Ensenada
• Real Inn Tijuana
• Real Inn Mexicali • Online: http://www.provinobc.mx

Social networks:
* Facebook: ProvinoBC
* Instagram: provino_bc
* Twitter: provino_bc

Hasthags:
#FestivaldelasConchasyelVino
# FCVN2018
#ProvinoBajaCalifornia
#ProvinoBC

Program of activities
• Monday April 2
Day of oysters
1:00 a 5:00 PM
Place: Conchas de Piedra, San Antonio de las Minas.

Workshop-like activity that allows people to learn from the hand of experts, the management of the product, from how to open oysters to tasting them, as well as tasting new wines from participating winemakers.

Wine tasting from 1:00 PM to 3:00 PM
Cost: $ 300.00MN
Thematic Dinner:
• Malva
Chef Francisco Ruano (Alcalde Restaurant, Guadalajara) with host chef Roberto Alcocer.
Marrying with the wineries: Bibayoff, El Cielo, Viñas de Garza and Bodegas F. Rubio.
With product from: Litoral de Baja California.
Time: 7:00 PM
Tickets and more info: (646) 155-3085,8103-97 (646) 1 and (646)190-7278

• Tuesday, April 3
Afternoon of mussels
3:00 to 7:00 PM
Place: Four Fours

Sunset event that aims to bring attendees to the appreciation of the mussel in perfect harmony with new white and pink wines, having the sunset and the sea as a stage.

Wine tasting from 3:00 PM to 5:00 PM
Cost: $ 300.00MN
Thematic Dinner:
• Fauna
Chef Gerardo Vázquez Lugo (Restaurant Nicos, CDMX) with host chef David Castro Hussong.
Marrying with the wineries: JC Bravo, Villa Montefior, Château Camou and Rincón de Guadalupe.
With product of: Cultivated Abalones.
Time: 7:00 PM
Tickets and more info: (646)103-6403

• Wednesday April 4
Aquaculture workshops
9:00 a.m. to 5:00 p.m.
Place: Multiple Use Room of the Academic Information Department, DIA (UABC Sauzal, 4th . floor).
In addition to the workshops and conferences, the Aquaculture Supply Expo will take place.
Free admission

Thematic Dinner:
• Finca Altozano
Chef Paul Zamudio (Panazia, Los Cabos) with host chef Javier Plascencia.
Marrying with the wineries: Lechuza, Totol, Madera 5 and Norte 32.
Time: 7:00 PM
With product of: Ostrícola Nautilus.
Tickets and more info: (646)156-8045 | finca.altozano@gmail.com

• Thursday April 5
Aquaculture workshops
9:00 a.m. to 5:00 p.m.
Place: Multiple Use Room of the Academic Information Department, DIA (UABC Sauzal, 4th floor).
In addition to the workshops and conferences, the Aquaculture Supply Expo will take place.

Theme Dinners:
• Corazon de Tierra
Chefs Vania Miranda (Nobu Polanco, CDMX) and Maylin Chávez (Olympia Oyster Bar, Portland) with host chef Diego Hernández.
Marinating with the wineries: Vena Cava, MD Wines, Pijoan Wines and Casta de Vinos.
With product of: Baja Marine Producers.
Time: 7:00 PM
Tickets and more info: (646)156-8030

Theme Dinners:

Chef Makoto Maku Okuwa (Makoto Restaurant, Bal Harbor Miami) and Chefs Ernesto Gómez and Martín Vargas (Fayuca, Vancouver Canada) with the host chefs Benito Molina and Solange Muris.
Marrying with the wineries: Finca La Carrodilla, Infinito, Bodegas de Santo Tomás and Relieve.
With product of: Aqualap.
Time: 7:00 PM
Tickets and more info: (646)175-7073

• Friday, April 6
Land Route
Departure: 10:00 AM
Place: Lobby of the Coral & Marina Hotel
Interesting guided tour to Eréndira, South of Ensenada, where In a didactic way you can know how the abalones are grown.
Cost: $ 540.00MN

• Saturday, April 7
Tour by sea
Departure: 7:00 AM
Location: Coral & Marina Hotel Pier.

Illustrative route in yacht to mussel crops.
Cost: $ 540.00MN

Barbecue
Time: 1:00 a.m. to 7:00 p.m.
Place: Rincón del Puerto, Quintas Papagayo.
Didactic event where attendees cook their own shells facing the sea and taste wines from 50 wine houses; host chef Maylin Chavez (Olympia Oyster Bar, Portland) freely demonstrates several ways to cook shells.

Demonstration kitchens:
2:00 – 3:00 PM: David Castro (Fauna) and Diego Hernández (Heart of Earth)
3:00 – 4:00 PM: Roberto Alcocer (Malva) and Pedro Velarde (Butter)
4:00 – 5 : 00 PM: Javier Plascencia (Finca Altozano) and Alexis Bostelmann (Grupo Vidanta)
Cost: $ 500.00MN
Gastronomy Students: $ 250.00MN

Theme Dinners:
• Deckman’s at El Mogor
Chefs Rob Ruiz (Land and Water Company, San Diego), Alexandra Suastegui (Lucas Local, CDMX) and Marcela Bolaño (Marsala, San Miguel de Allende) next to host chef Drew Deckman.
Marrying with the wineries: Cavas del Mogor, Cavas Valmar, La Trinidad and D’Poncelis.
With product of: Intermareal.
Time: 7:00 PM
Tickets and more info: (646)188-3960 | reservations@deckmans.com

Theme Dinners:
• Traslomita
Chefs Daniela Mier (LUM, San Cristobal de las Casas) and Liz Galicia (The Puebla mural), together with the host chef Sheyla Alvarado.
Marrying with the wineries: Lomita, Emevé, Return and Maciel Cava.
With product of: Blue Sun
Time: 7:00 PM
Tickets and more info: (646) 156.8469 | reservacionestraslomita@gmail.com

Dinners Theme:
• Sano’s
Chef Josefina Santacruz (Paprika, CDMX) with host chef Sano Hussong.
Marrying with the wineries: Parallel, Union of Producers of Valle de Guadalupe, Aborigen and Adobe Guadalupe.
With product of: Blue Sun
Time: 7:00 PM
Tickets and more info: (646)174-4061 | reserva@sanos.com.mx

• Sunday, April 8
Festival of the Shells and New Wine
Time: 12:00 PM – 7:00 PM
Location: Sea Terrace, Hotel Coral & Marina.
Taking the sea as a stage, attendees have the opportunity to know and taste the gastronomic proposals in their different presentations, with the participation of 20 producers, more than 40 regional and national restaurants, accompanied by more than 60 wineries that offer tasting of the new labels of your production.

Demonstration kitchens:
2:00 – 3:00 PM: Sano Hussong (Sano’s) and Josefina Santacruz (Paprika, CDMX).
3:00 – 4:00 PM: Benito Molina / Solange Muris (Manzanilla) and Makoto Okuwa (Makoto, Bal Harbor Miami)
4:00 – 5:00 PM: Drew Deckman (Deckman’s in El Mogor) and Marcela Bolaño (Marsala, San Miguel de Allende)
5:00 – 6:00 PM: Sheyla Alvarado (Traslomita) and Liz Galicia (El mural de los poblanos, Puebla)
Cost: $ 850.00MN

Points of sale:
• Committee Provino Baja California
Av. November 20 # 1138-2, between 11 and 12, Col. Azteca.
Ensenada, BC
Tel. (646) 178 3038 and 178 2949
From Monday to Friday: 9:00 AM to 3:00 PM and from 4:00 PM to 5:30 PM

• Viajes Kinessia Ensenada
Tel. (646) 152 1852

• Real Inn Tijuana
Tel. (664) 633 4096

• Real Inn Mexicali
Tel. (686) 557 0449

• Online:
http://www.provinobc.mx

Ensenada Sushi Festival


elvigia.net

With the interest that the residents of Ensenada and visitors know the gastronomic product of 30 local companies, the sixth edition of the Sushi Festival will be held on Sunday 25.

The event coordinated by Pico Producciones will be from 10:00 am to 10:00 pm, at Alvarado Street, between Bulevar Costero and López Mateos.

As part of the program, a contest will be developed that will be qualified by the taste, technique and product exposure. The chef who occupies the first three places will receive recognition and promotion of your company.

Benefit to the State
The director of the event, José Pico, said they expect more than 3,500 people from Baja California.

“We have the support of the XXII Municipality of Ensenada, to be able to do this project that benefits the tourism and economy sector,” he explained.

Blanca Mota, marketing manager at Chevrolet, official sponsor of Pico Producciones, was happy to be part of this event.

“Those of us who conform Chevrolet, we are happy to participate in the first event of the year and we hope that they are many more,” he shared.

During the festival a sushi making workshop will be developed and the Tropicalisimo, Show Ke Pop and Latte Studio groups will be presented.

Box:

Sixth edition of the Sushi Festival

Sunday 25
Place: Alvarado street, between Bulevar Costero and López Mateos

Drive Through Dining


I am traveling in Florida this week.  Rain, bugs, traffic(Spring break and Bikers’ Week), 3:30PM dinner hour, rednecks, fishermen, creative items dangling from bumper hitches, reflective decals of professional dancers on cars(didn’t you already cover these in the redneck section?), gator meat(it’s horrible, don’t bother) and more out of state license plates than possible are the highlights of the Sunshine State.

Noticed a drive through food service establishment in Orlando Florida area and my mind went Hmmmmm.  Are there any drive through food, banking, other services in Ensenada?  Mexico? I’m not a fan of McD, BK, KFC and that crap food, so maybe they have drive-throughs in Mexico that have missed my attention.

Noticed a Dunkin Doughnuts lineup of cars at the drive-through.  Guessing it was a 15-20 minute lineup.  Wow, who would sit in a stationary car for that long for what would take 3 minutes to walk in the door place your coffee and doughnut order and done?  Apparently, the answer is millions of people do it daily.

The microwave culture chooses the slower option of sitting in a car for 3X to 10X the wait time for a service.

Heck, Panera Bread has an in the stoer fast lane kiosk that will avoid the line and V.P. of customer experience.

Oops.  Perhaps my irreverence is misplaced.  With more blue handicap stickers per population than anywhere else on the planet, those handicapped Floridians might not be able to escape their cars for their tall Giuchie Giuchie ya ya Dada Mocha Chocalata decaf, lowcal, glutton free.

When was the last time I did the drive-though thing?  It may have been decades ago at a drive through liquor store in Texas.

Yep, count me out for dining in my car.  So what has been your best drive through service experience? And what business in Baja would benefit from a drive through service?  Hmmmmm.

The first drive-thru-focused chain opened in 1951 (and it wasn’t McDonald’s). It was Jack in the Box, another California-born concept created to take advantage of the burgeoning car culture. The original Jack in the Box was in San Diego and was drive-thru-only, offering motorists hamburgers to go for 18¢ apiece. While most Jack in the Boxes now also have indoor dining areas, roughly 85% of the orders at its 2,250 locations are either drive-thru or to-go. Jack in the Box is also credited with creating a rather self-serving fake marketing holidayNational Drive-Thru Day, which is celebrated every July 24.  Time.com

A list of unusual drive-through business services

 

Casa Marcelo Lunch


One restaurant’s loss is another’s gain. Set a time and place to meet a friend for lunch in Ensenada.  That restaurant’s website says that they open daily at 1PM.  Facebook page says 1PM.  Chalk sign at entry says open at 1PM.  Well, of course, they open at 2PM!  Luv Mexico!

Casa Marcelo was open and happy to see us.  So were the huevos con chilaquiles in chile verde, above.  This was the half order, btw.  The egg dishes at this restaurant are always presented with such car and flair.

This was the second time I ordered the tortilla soup.  The broth is yummy, but, this one was a bit more carb loaded with a mountain of tort strips below that mound of crema than my previous version.

Here was the previous version with approx half of the tort strips on an earlier visit to Casa Marcelo.

There are usually a few tostada appetzer dishes on the menu. This chile verde pulpo and veg tostada was a fun side to my tort soup.

Casa Marcelo Facebook , 8A – 6P, closed Tuesday, Riveroll between 7th and 8th

%d bloggers like this: