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Archive for May, 2018

FACE EXPRESSION

CHEEKS, BEAKS & EYEBALLS

Originally Published the Week of May 23, 2018 in Western Outdoor Publications

Traveling and/ or living in another country has a way of expanding one’s horizons on so many levels.  It’s impossible to immerse yourself in another geography, climate, language or, in the case of Mexico,  another culture and travel in a vacuum.

 

I’ve never been too picky about my food.  I generally eat about everything.  But still…everyone draws the line somewhere, right?

 

Do you ever watch the popular Food or Travel Channels on TV?  And you watch the hosts travel the world eating (to us!) strange, bizarre and sometimes squeamish food?

 

Well, I’m here writing this week’s column.  And just a few hours ago, I was  hacking at a goat carcass with a butcher knife with perhaps more gusto than I would ever imagine.

 

Friends had gifted us a whole butchered goat and now here I was slicing ribs, loins and chops surrounded by my employees.  Everyone was anticipating who was going to receive which piece.  Like slicing birthday cake in front of kids!

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I was gonna put a photo of goat’s head in the soup, but nah…

 

The head, neck and eyeballs were especially prized for… Yes…”goathead soup” and other parts would be “headed” towards delicious “Birria” (goat stew).  Or maybe to the grill or chopped for tacos!  Everyone had a family recipe!

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I changed my mind!

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It’s about how you dress it up!

It sounds funky, but with the head in the boiling pot with garlic, cilantro, onions and other vegetables, it’s quite a treat.  You’re living large down here when you dip a hot tortilla into it and shovel it into your mouth!

 

Twenty years ago, who woulda thought?

 

My agrarian family back home in the hills of Hawaii would have been proud to see their kid with couple of college degrees and who used to wear a suit and tie slicing and carving away.  With some pretty good skill, if I say so myself!

 

But, there’s a lot of things that I don’t think twice about anymore.  Things that I would have rolled my eyes at years ago if they hit my plate, now get my hunger pangs off to the races.

 

Often, they’re things that make our tourist visitors wince!

 

For example, after fishing, we cut and clean fish for our clients and nicely pack their fillets to take home.  But, the aftermath of heads and body parts is a shame.

 

My captains and I actually laugh and sometimes playfully argue over “dividing the spoils” left by the clients.

 

The entire heads of snapper, pargo, seabass (cabrilla) and others are highly prized for soup.  The ten-pound head of a big dog-tooth snapper has lots of normally wasted meat.

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Here’s lookin’ at you! 

Throw it on the barbecue or into the soup pot and it’ll feed a family and all the neighbors!  Of course, the abuelo (grandfather) always gets the cheeks and eyeballs!

 

The same with the collars and bellies.  Tuna and dorado “pechos” can’t be beat on the grill.  I’m not talking about the stomach and innards.

I’m talking about the chest area of the fish and the long strip of flesh under the fish.  It’s the sweetest part of the animal in the same way salmon collars in Alaska are highly treasured.

 

I will sometimes get a bunch of leftover collars and bellies and grill them at our Tailhunter Restaurant and serve them as free appetizers to our guests.  It blows them away when they find out it’s the stuff they left on the beach that day!

 

Other examples of fish I usually see thrown away…

 

Bonito!  Yes, that dark oily relative of the tuna family.  Great sport, but a strong flavored meat that’s often released or used for bait.  Try chilling it.  Slice some loin very thin and make “Baja Sashime.”

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Look dark.  Tastes pretty good!

Drizzle some fresh lime juice on it.  Splash it with some soy sauce.  Mince some fresh jalapenos on it and let it chill in the frig for 15 minutes.  Serve it like you would any sashimi with ginger and wasabi. Or not!  It’s pretty good as is!

 

Another is triggerfish.  For years, I threw it back or gave it away.  These pesky reef fish have an incredible hard jaw and their skin is almost like rawhide prompting locals to give it the name of “bootfish” because it’s so tough.

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Just add saltine crackers for ceviche!

However, it yields a tasty flaky-white fillet that makes great ceviche and is one of my favorites when it’s battered and deep-fried golden.  Perfect for fish tacos and you can feed a lot of folks with battered fish.

 

Sierra Mackerel is another one of those fish I tossed away for years.  How can anything that has “mackerel” attached to it be any good?  I think of dark, oily strong-tasting meat.

 

But, actually, sierra meat is silky pink and white.  It’s actually related to it’s cousin the much-sought-after wahoo.  Sierra is the smaller cousin and, in season, you can catch ‘em by the load.

 

Cooked up, it is incredibly tender.  A bowl of sierra ceviche with some crackers and tortilla chips will set you back 10 bucks in a restaurant down here.

 

And finally, let’s not forget the taco stands!

 

Anyone can serve up carne asada, chorizo or carnitas tacos.

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Pig cheeks!  It’s not quite the other white meat! 

But, a couple of my favorite stands down here serve,  grilled sizzling pork or cow cheeks.  Or deep fried cow knuckles and joints.

 

Ask around and you’ll also find the real “gourmet” stands that serve tongue and brain tacos as well.  And they’re awfully popular.

 

It takes a bit to get used to, but I can chow with anyone now.  Besides, here in Mexico, everything tastes good when washed down with an icy beer.

 

So, next time you’re down, don’t wince.  Give it a try.  Walk on the wild side!

That’s my story!

Jonathan signature

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Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter International Fishing Fleet in La Paz, Baja, Mexico  www.tailhunter-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

Or drop by the restaurant to say hi.  It’s right on the La Paz waterfront!

_____________ 

 
Jonathan Roldan’s
Tailhunter International


Website: 
www.tailhunter-international.com

Mexico Office: Tailhunter International, 755 Paseo Obregon, La Paz, Baja Sur, Mexico


U.S. Mailing Address:  Tailhunter International, 8030 La Mesa Blvd. #178, La Mesa CA  91942
 

Phones: 
from USA : 626-638-3383
from Mexico: 044-612-14-17863
.

Tailhunter Weekly Fishing Report:  http://fishreport.jonathanroldan.com/

Tailhunter YouTube Video Channel:

“When your life finally flashes before your eyes, you will have only moments to regret all the things in life you never had the courage to try.”

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Collage this or that?

INSTEAD of THAT…TRY THIS! 

Originally Published the Week of May 7, 2018 in Western Outdoor Publications

Whether you’re driving down the Baja or you’re just taking a day trip, it’s very easy to close your eyes and nod off or not pay attention to what’s zipping by your window.

 

It’s a beautiful landscape and seascape.  So much desert.  Blue oceans.  Craggy mountains.

 

But, if it’s warm and you’re not driving.  Or you are driving and you’re zoning out.

 

Endless hours of  cardon cactus goes by or another arroyo.  It’s not hard to drift off or your brain glazes over.   I’m a major culprit of that.  It can get monotonous when your only intent is to get from “point-A-to-point B” by a certain time or the shortest amount of time.

 

No doubt there are incredible destinations awaiting at the end of every journey.  The major cities and locations of Ensenada, Rosarito, Mulege, Loreto, La Paz, East Cape, Todos Santos, Cabo San Lucas and all your favorite points in between!

 

I love those areas too.  I have great friends in all of them.  There’s no bad decisions on where to stop or where to visit.  Every place has it’s own bit of character and charm…or doesn’t…depending on your viewpoint.

 

It has been a few years since I’ve done the full Baja drive, but have made it dozens of time.  I was looking at a faded dog-eared Auto Club map that I used to keep in my glove compartment.

 

Remember those days before GPS?  You actually had to unfold a map and worse figure out how to fold it up again until the creases made little sense or ripped!  These creases were raggedy and the map had long since lost rigidity as it flopped over.

 

I’ve always had a propensity for heading down the road less traveled.

 

Go right instead of left.  Get in the 2nd line. Go check out the faded road sign.  Yes, sometimes there’s a buzzard sitting on it!

 

Visit the place that’s not listed in the travel guide.  Take a flyer on that spot you heard about from a friend-of-a-friend-of-a-friend.

 

For example, a little past Ensenada,  don’t be in such a hurry.  You’ll pass through the Santo Tomas valley.   Yes, those are real vineyards.  In Baja.

 

And you’re passing through one of the fastest growing wine regions in the west.  Do a little tasting.  Great gourmet restaurants.  Forget driving for the night!

 

 

Futher down the road, dusty San Quintin can look like an industrialized version of any-street America with rows of tire shops, mechanics, upholstery stores, markets, street vendors and furniture stores.  Not exactly a tourist mecca, right?

 

Drive on through?  No, head towards the coast to the bay.  It’s a different world.  Great little restaurants and places to stay.  The Old Mill comes to mind.  Great fishing too.  And as you drive down, great street-side clam vendors too! Giant pismo-types!

 

At little El Rosario, Highway 1 bends and heads inland.  Mama Rosario’s historic little restaurant is a great place to eat some lobster or park for the evening.  There’s a reason all the cars are parked there.  But many just keep driving and not knowing what they’re missing!

 

South of Guerrero Negro take the right turn on Highway 1 at El Marasal.  Want to get away?  The coastal outpost pueblos of Bahia Tortuga and Bahia Asuncion will take you back to the old Baja you missed.

 

Back on the main Highway 1…As you cross over the Baja spine of mountains to the Sea of Cortez, do a little more than fill up gas at San Ignacio.  Take a breather in one of the most picturesque little pueblos in Baja.

Like an oasis with its’ tall palms and a verdant lake.  The old mission built in the 1700’s is made completely out’ve granite.  Smell that?  The area is covered with fresh dates!

 

South of Loreto, it’s so easy to pass by, but I’ve spent many a grand evening camping;  eating clams and tacos; and camping it hidden Juncalito Beach.

 

A few hours south as you’re going through so much flat-land, again head where the pavement might not be so good.  Head west towards the Pacific Ocean and follow the battered signs green road signs.

 

You won’t find much in Magdalena Bay except some of the most deserted scenic coastline, great fishing, hole-in-the-wall great restaurants, rustic lodging and the nicest fishing families.  Puerto San Carlos and Puerto Lopez Mateos come to mind.

 

A little crowded during whale-watching season (Jan-Mar), but otherwise, you have the whole place to yourself!  It’s a wildlife photographers dream.  Hire a local pangero to take you into the miles of mangroves!

 

Mostly past Mag Bay, the race is on to get to the East Cape or Cabo.  For most people.

 

But slow down.  See that turn off at Las Cuevas for Cabo Pulmo?  You won’t be disappointed.  Just an FYI that you’ll need some rugged wheels as the last 10 miles is on a dirt road and takes about an hour of slow driving.

 

But the marine park and pueblo of little Cabo Pulmo is well worth it.  I lived and worked in the area for almost a year and the marine life can be spectacular.

 

Back on Highway 1, I bet you never thought about swimming in a mountain stream or diving off a cliff into a waterfall pool!  Not on most travel radars when you made vacation plans, but a little jaunt and a short hike from Santiago, there’s actual waterfalls!  Nothing like cold clear mountain water on a hot dusty Baja day.

 

Lastly as much as I love Todos Santos, so does everyone else!  I like the little area just down the road a spell.  It’s called Cerritos Beach.  Little surfing town on the sand.  Little palapas and cabanas popping up with restaurants. Rent a surfboard for the day or take some lessons.

 

Stay awhile.

That’s my story!

Jonathan signature

______________

Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter International Fishing Fleet in La Paz, Baja, Mexico  www.tailhunter-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

Or drop by the restaurant to say hi.  It’s right on the La Paz waterfront!

_____________ 

 

Jonathan Roldan’s
Tailhunter International


Website: 

www.tailhunter-international.com

Mexico Office: Tailhunter International, 755 Paseo Obregon, La Paz, Baja Sur, Mexico


U.S. Mailing Address:  Tailhunter International, 8030 La Mesa Blvd. #178, La Mesa CA  91942
 

Phones: 
from USA : 626-638-3383
from Mexico: 044-612-14-17863
.

Tailhunter Weekly Fishing Report:  http://fishreport.jonathanroldan.com/

Tailhunter YouTube Video Channel:

“When your life finally flashes before your eyes, you will have only moments to regret all the things in life you never had the courage to try.”

 

Read Full Post »