Internet Newsletter

From The 90 Day Yacht Club Guide to Ensenada

 

November/December 2008

 

Volume 6 , Number 11/12

 

A true traveler has no fixed plans and is not intent upon arrival®

True Traveler Publishing

P.O. Box 60023

San Diego , CA 92166

E-mail:

sitka@truetraveler.com

Phone:

(619) 857-0368

 

 

 

 

 

 

                                                                 

AUTHORS NOTE: MICROSOFT FRONTPAGE, THE PROGRAM THAT PUBLISHED THIS ENTIRE SITE TO DATE CRASHED AND ALMOST TOOK OUT THE WHOLE SITE ON DECEMBER 23, 2007. I HAVE PURCHASED ADOBE DREAMWEAVER SUITE AND AM LEARNING THAT PROGRAM. SEEMS MICROSOFT WORD AND DREAMWEAVER HAVE SOME CONFLICTS. I WRITE MY SCRIPT IN WORD, HENCE YOU WILL SEE SOME STRANGE PARAGRAPH VARIATIONS IN THIS MONTH'S NEWSLETTER. THIS IS A GROUP EFFORT TO KEEP THIS WEBSITE UP AND RUNNING. IF YOU APPRECIATE THE INFORMATION ON THIS SITE AND/OR YOU HAVE SAVED MONEY (BOAT BUYERS) OR MADE MONEY (BOAT BROKERS) THROUGH THE USE OF THIS SITE, PLEASE DONATE!

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FINE DINING AT LA FINCA RESTAURANT


Welcome to the Ranch!

The dictionary defines the words La Finca as “a rural property, especially a large farm or ranch, in Spanish America.” This Ensenada area restaurant opened 9 years ago by Carlos Tirado is by far one of the most beautiful commercial structures in the area. As the owner describes it, a ranch house, and he daily welcomes you in for a meal you won’t soon forget. The interior reminds one of old Mexico and is a warm and inviting backdrop to your shared party and meal. A large stock of the best of northern Baja wines is at hand to complement your feast. 95% of Mexico’s wines are produced in this area; you will see the La Finca label on many bottles served here, as a compliment from the wineries to the restaurant and the owner.


Carlos Tirado is a northern Baja California treasure within himself. He has many sombreros… all encompassing entrepreneur, restaurant owner for the past 28 years on both sides of the border, politician, avid fisherman, car designer and dealership owner, and philanthropist. If he is present when you visit, feel free to join him at his table and enjoy his commentary regarding this territory of Mexico he loves most.  In his broad smile you see and feel the great satisfaction that has filled his life, that joy is unavoidably contagious as you benefit from his inspiring company. He has contributed unselfishly his community time as a citizen and as a local public office holder. He served as County Prosecutor for 3 years recently, the county of Ensenada purportedly being the largest in the world, over some 55,000 square kilometers! And he emphatically will never take a peso for his time while serving his many community posts. About the future of Baja California tourism, Senor Tirado states, “we just have to go back to what we did well 100 years ago”.


The menu board of fare includes chateaubriand for 2 with all the fixings for a mere $35 including tax. All the meats served including New York and rib eye steaks are imported from California to insure the best in lean mouthwatering taste and consistency. There is no loud, brassy live music here, just a nice mix of traditional music from old Mexico understated and complimentary to your dining experience. A team of 30 employees will be there at every turn of your fork to attend to your every need. The service is simply marvelous!


Breakfast, lunch and dinner will find you rubbing elbows with many of the local Ensenada aristocracy. This place is a favorite of the most influential folks in town. La Finca seems to be an exciting social event for the local clientele in addition to being a bustling high-quality eatery! The great food is a plus to this scenic Baja California hosted experience. You can join the ranch’s landscape from 7am to 10pm daily, except Sunday and Monday when the restaurant is closed in the evening at 8. The restaurant is available for private functions and can accommodate up to 300 guests. See the La Finca ad in this issue for more information.


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I don't own a cell phone or a pager. I just hang around everyone I know, all the time. If someone wants to get a hold of me, they just say 'Mitch,' and I say 'what?' and turn my head slightly.


Mitch Hedberg

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MAYA SINGS MARIACHI
9 Year Old Baja Singing Sensation

Maya's (between her two best friends) other favorite pastime is playing girls fastpitch softball for the Uvitas (little grapes).

Maya Burns is a 9 year old gringita that sings ranchero mariachi music Linda Ronstadt style.  She loves to sing and has had no formal training. She has lived in Baja since she was 4 years old and has also been singing since that tender age. Maya started playing piano at 18 months and could rap out a mean “twinkle, twinkle little star”. She started performing Spanish songs at 4 singing the song “Cielito Lindo” which her parents had on a computer disc of songs of world languages. At that age she made friends by sharing the free candy she was given after singing for her amazed adult admirers. When she was 3 she looked at her startled parents and said, “books will be written about me”. She hopes to sing someday with anyone of her three favorite Divas; Barbara Streisand, Linda Ronstadt or Debbie Reynolds.


Maya Burns was a loud baby blessed with a really long tongue, a characteristic of many virtuoso singers in our history. On long car trips she would entertain her parents mimicking her favorite excerpts from the Rocky Horror Show and her favorite Grateful Dead song Peggy-O. She soon progressed to doing Streisand and Judy Garland tunes. Currently Linda Ronstadt is her favorite singer and you can hear Ronstadt’s influence in her mariachi songs. Visit the YouTube address listed below to hear Maya sing Viva Mexico, Por Un Amor and La Cigarra among other favorites. Take a moment and google "Por Un Amor", there is Maya's YouTube video right below Linda Ronstadt's at the top of the list with a 5 star rating! She delivers her performances with amazing power without accompaniment… demonstrating controlled octave range, sustained notes and perfect tone, pace and presence. She recorded the same song two days apart in the studio without accompaniment and a computer analysis showed they were identical!


Maya is the daughter of self admitted throw back hippie parents who moved the family to Baja from Monterrey, California five years ago. Jim and India own the Café Bohemia on the east side of the transpeninsular highway near Estero Beach at KM 115 just before you go down the hill to the agricultural plains en route to Maneadero. India’s Dad was Clint Eastwood’s personal chef and worked at Clint’s restaurant the Hog’s Breath.  They have taught a local bakery how to bake sour dough and rye bread, rarities here in Baja. To compliment your visit, the finest in the highest grades of organic coffees are daily brewed. The Café features pastrami, turkey breast, and roast beef French dip sandwiches, homemade lasagna, homemade white clam chowder, salad choices made with organic produce, fresh chocolates and many unique pastry surprises.


At the ripe old age of 9 Maya often complains about the local mariachi bands “being out of key” and gets ramped up for performances in front of large audiences, and not so much for small gatherings. Her growing singing legend precedes her wherever she goes. She can be scheduled to perform for your party or special function, just visit the Café Bohemia to discuss arrangements. The Café’s Mexico phone number is 646 120 3361. You can call the Café at (619) 270-2323 from the states. They are open 8am to 7pm 7 days a week. There you will find paying customer free Wi-Fi internet service within the homey living room style atmosphere. Every day they have special featured dishes, just ask.


Maya’s YouTube internet channel is WLAAAAA, there you will be able to experience Maya’s incredible singing skills. On YouTube you will find many child prodigy potential teen idols, but here in Baja, Maya is OUR pre-teen idol!  CDs of Maya’s songs are available at the Café Bohemia.

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Whenever you have an efficient government you have a dictatorship.


Harry S Truman

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THE BAJA BOATER FEAR FACTOR

A CLASSIC PHOTO OF THE TIJUANA BORDER CROSSING

As humans, we possess a natural fear of that which we do not understand. Also, as humans we often do things we would prefer not to do if fear is a determining factor. The ideal situation before embarking to Baja is that your fears are reduced and the choices are made through a previous local knowledge of the area, enabling the benefit in your trips success to be the determining factor in your decision.

The isolated stories you have heard or read of misfortune experienced by others have been the result of bad judgment, poor preparation, and/or a bit of bad luck. Driving in Mexico after consuming alcohol or drugs is not advised. In addition, any possession of firearms in Mexico is strictly prohibited. Your drive to and from Baja may include a checkpoint for firearms and drugs search and seizure. The majority of times through these checkpoints you will be waved on through, however, at times a search may be performed. Your attitude is very important when dealing with any form of authority in Mexico. A smile and an attempt at what little Spanish you may speak will go a long way toward determining the treatment you receive from the Mexican authorities. This may determine if you are lightly searched or all your belongings searched in earnest.

When crossing the border there is the famous red light/green light system determining whether you are subject to search for imported goods or allowed to cruise through. A red light and loud bell will be your cue to pull to the right and into the inspection lanes. Again, attitude is important if inspected. Have the original copy of your importation document issued when you checked your yacht into the port of Ensenada with you. If you are importing a lot of boat gear, this may allow you through without paying importation duties. But that document is not a guarantee of you not paying importation duties; this is subject to the mood of, and interpretation of the law, subject to the discretion of the inspecting official. Our best advice is a friendly greeting by you and a willingness to open every door when asked. Don't willfully offer information about what you have, your destination, or your possession of the importation documentation, except when asked. Also, try to keep importation of new gear to a minimum. The Mexican border officials would have you pull into the "Declare" lanes automatically, but this could be costly in time and funds. A part of your pre-trip planning would have all that great new stuff from your local marine store already on the boat when disembarking from the U.S.. But forgotten or upgrade items may have to be transported during your in Baja. Remember to smile and learn to say “Holla, como esta usted?” (“hello, how are you”), etc… in Spanish to lessen the tension and put you back on the road to your time well spent in Baja.

Once more, do not drink and drive, possess firearms or drugs, and most importantly cop an attitude if stopped or searched. The ugly American image is not wanted south of the border and Mexican citizens can sense that attitude immediately. A measure of mutual respect and common sense, along with local knowledge of the area will go a long way to help lessen the Fear Factor.

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All the romance of trout fishing exists in the mind of the angler and is in no way shared by the fish. 

Harold F. Blaisdell

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TRUE TRAVELER CREOLE FISH AND CHIPS

2 pounds Idaho potatoes, peeled and cut into 1/2-inch thick slices
1 3/4 cups all-purpose flour
1 cup ale or beer
1 large egg, lightly beaten
2 tablespoons milk
2 tablespoons GillBilly Catch of the Day Creole Seasoning, plus 2 teaspoons, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
2 pounds cod or pollack fillets, cut into 4-ounce pieces
6 cups vegetable oil
Malt vinegar, accompaniment

Heat the oil in a deep fat fryer or large, heavy pot to 350 degrees F. Preheat the oven to 225 degrees F.

Fry the potatoes in the oil until golden brown, turning to cook evenly, 4 to 5 minutes. Remove and drain on paper towels. Season with GillBilly Catch of the Day Creole Seasoning, to taste, and transfer to a baking sheet. Place in the oven to keep warm until ready to serve. In a bowl, combine 1 cup of the flour, the ale, egg, milk, 1 tablespoon GillBilly Catch of the Day Creole Seasoning, baking powder, and 1/4 teaspoon salt. Whisk to make a smooth batter the consistency of cream, adding more ale, as needed, to thin. (Use the batter as soon as possible after making.) Place the remaining 3/4 cup flour and 2 teaspoons GillBilly Catch of the Day Creole Seasoning in a shallow dish.

Season the fish with the remaining tablespoon of GillBilly Catch of the Day Creole Seasoning. Dip the fillets first into flour to lightly coat, then into the batter, and back into the flour, shaking to remove any excess. Fry in the oil for until crisp and golden brown, turning, 4 to 5 minutes. Remove and drain on paper towels. Season lightly with salt. Serve immediately with the fried potatoes and malt vinegar.

GillBilly Catch of the Day Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

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The fishing was good; it was the catching that was bad.

A.K. Best

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