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DESERT GHOSTS

Someone had a dream at one time…or at least a good idea!

DESERT GHOSTS

Originally Published the Week of Jan. 12, 2022 in Western Outdoor Publications

           I’ve always had this weird (not creepy) thing about looking at (and into) people’s houses. 

         At the time I’m writing this, we’re driving across country to the fishing and hunting shows in various cities around the western U.S.  We’ve exhibited at these shows from January to April for almost 30 years to talk to folks about fishing with our company in La Paz.

         We have our booth packed up and are on our way to the Wild Sheep Foundation Show in Reno, NV.  Over the past 3 days, we’ve driven across Texas, New Mexico and Nevada.

         My wife Jill is driving and I’m tapping out on my laptop.

         And looking at people’s houses. 

        I like to guess what they do.  I’m intrigued by their story.

Why they happened to plant themselves in this particular area near that particular town.

         Or in the middle of nowhere.

         I look at what’s in the yard.  Kid’s toys?  A rusty swing? A bunch of old cars?  An RV?  Five later model cars and a mini-van?  Or 5 cars on concrete blocks?

         Is the yard done?  Is there even a yard or just tumbleweeds and a cotton field in the back. 

         There’s a washing machine on the front porch of a single-wide modular.  Or is there a swimming pool out back?

         You can tell a lot.

         Driving up and down Baja, I have that same fascination.

         But, it’s not the occupied homes that I focus on. 

         It’s the empty houses.

        Empty buildings have a story as well.  And sometimes they talk.

        These are the abandoned homes and  buildings standing ( or leaning) in the middle of the Baja landscape.  You find them built on the side of a hillside.  Or they are tucked onto the bank of an arroyo or still standing observant by the side of the highway.

Baja - Mision San Fernando Velicata - Ruin - Shack

         Dilapidated.  Wind, sun-baked and weather torn.  Collapsing roofs and leaning walls.  Warped and sandblasted wood.  Maybe some leftover traces of color or paint.

         The Baja is not kind to old buildings left unattended.

         Fascinating head-scratchers.  I wonder about those stories.

         Why here?  It’s the only house for miles.  What were they thinking?

        No obvious source of water.  No towns or communities nearby to drive to…or if the house is that old… nothing nearby to walk to…or ride a cart or burro to.

Is this as far as the got?  Is this where the donkey cart finally busted an axle?

         Maybe the few small tree trunks stuck in the ground at crazy angles are evidence of an old corral.

         Stone, bricks and adobe are handy. 

         How did the even get the wood to build?  It’s not like Baja has a lot of treeworthy lumber around.  Did the haul it here?  From where?   

          Baja isn’t exactly known for its forests.

         Occasionally, you find a small cluster of buildings.  Or what’s left of them.

         Perhaps an extended family.  Again, why here? And what happened to them.

         Maybe as often happens, parents settle.  Raise kids in the hardscrabble environment.  Kids move on as they grow up.  Parents pass. 

         Or the parents pass and the dream of living in the middle of nowhere is not the dream of their progeny.  They move on.

         Buildings are abandoned.

         I’ve never trespassed, but if it looks like it doesn’t matter, I like to stop.  Normally, it’s not like anyone cares.  There’s no one around for miles and I doubt the tumbleweeds or jackrabbits care.

         But, poking around old buildings…they sometimes talk to you if you look.

         A blackened brick outdoor firepit.  A sign that there was probably no electricity when these folks lived there.  They cooked outside.

         No signs of plumbing of any kind.

         Rough carpentry.  Uneven door and window frames.  No signs that glass ever filled those windows.  

         Old uneven hammered rusty nails protrude from splintering dried wood.  These didn’t come from Home Depot.  They look like tiny sharpened spikes…handmade.  Probably pretty precious back in the days.

         In fact, there are signs that furniture and parts of the buildings may have been bound together with what remains of rope or old leather strips.

         I find an old bent spoon in what would have been a dirt floor.

         I have found an old coin or almost rubbed smooth and largely unidentifiable.

         There are dark patches along walls where perhaps candles or old fuel lanterns once burned. 

 I found lots bleached fish bones around the back of one building.  They ate fish?  We were 10 miles from any body of water.

         I once found two old crosses and a weathered upright stone marker side-by-side. They were in the shade of an old scrub tree back behind what may have been an old shed or barn.

 Nearby the remains of a cracked clay vase that long ago may have held desert flowers.  A family cemetery?

         Whoever lived in these places are long gone and forgotten.  But, there was a story here at one time.

         I think in some sense, moving through these old living spaces makes them somewhat more real.  A reminder that real people and families once lived here.  Had dreams here. 

         And moved on.  While the desert moves back to reclaim everything.

images

That’s my story!

Jonathan

______________

 
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.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:

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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END GAME

END GAME

Originally Published the Week of Jan. 3, 2022 in Western Outdoor Publications

Back in the day when I lived close to the somewhat remote East Cape area of Baja, I loved getting invited to someone’s house for dinner.  It was a special treat.

         First and foremost, it sure beat the one-pan meals I would usually cook for myself.  The food at these gatherings would be simple, but they were always the best-of-the-best spread they had to offer and tremendously delicious.

         I remember barbecued meat or fried fresh fish.  Often it was something they had caught or one of their own animals.

         I was a grateful beneficiary to the sharing of the largesse.

Of course handmade tortillas, beans and rice and maybe grilled vegetables or fresh cheese!  Dang.  I secretly always hoped there would be that fresh farm cheese.

         Plates and cups never matched. Lots of well-used plastic. The cups seemed to be those indestructible plastic/ acrylic things we all had in our cupboards back in the day.  Free with a fill-up of gas (or a steak knife) or were bought from the neighbor’s kid raising money for school.

         Somehow, those same cups magically migrated to Mexico!

 Silverware was burnished and scratched.  No big thing.  Lots of paper napkins.  No matter. 

These folks might not have much, but everything was always spic-and-span  and pridefully clean in the home.

         It was not only a treat, but an honor to be invited to the family home.

         Often, there might be another family or two… or extended family member at the table as well.  A few cousins.  A tio or tia (uncle or auntie).  Maybe some neighbors.

         Again, sharing the wealth.

         It was typically a pot-luck kind of affair from what I could tell.

         Cousin Jose and his family might bring some fresh ceviche.  The neighbors ferried over a Tupperware of salsa fresca. 

         It seemed the uncles would ALWAYS bring beer.  Always welcome and they seemed to drink the majority of it!

         After dinner there was always talk.

         Just fun and interesting conversation and b.s. directly dependent upon the level of beer consumption taking place.

         My Spanish at that point wasn’t full-speed, but it was enough to participate and I often became the center of the chit-chat.  It was usually something of an enjoyable question-and-answer session.

         Parents…well, the moms asked about food and markets and clothes.  Dads would talk about fishing or travel. 

Politics were big.  So were sports.  The New York “Yonkeys” and the Los Angeles “Doyers.” Andale!

         Recently, I was thinking about some of the great conversations with the kids. 

The younger girls would ask about celebrities, fashion and movie stars. 

         Did I really see movie stars all the time and every day?

         What is Hollywood like and tell them about a shopping mall.

         The boys naturally wanted to know about American cars.  American music.  Of course…American girls.

         Remember, these were the days before the internet was rampant and everyone had a cell phone. Often folks didn’t even have TV’s back then out there.

         I was sort of the welcomed travelling bard.  Folks were anxious to hear what was going on “out there.”  Tell us some news.  Tell us a story.

         With the kids…

         Often, we’d get into the typical, “What do you want to do when you get older?”

         At the time, it was just fun conversation, but looking back, the responses were really eye-opening.

         American kids talk …doctors…lawyers…executives…business owners…teachers…travel…own a ranch…own a sportscar…be a firefighter…engineer…computers…be a rockstar…attend a great university…be a pilot…marry a rich doctor…lawyer…blah blah blah!

         For these, mostly rural Mexican kids, the bar wasn’t quite so high.

         Most wouldn’t get past the mandatory 6th grade.  So, like all kids, many were eager to “get outta school” to go to work.

         Not so much to be independent like American kids…move out…have a car…get an apartment.

         These Mexican kids were eager to work so they could help the family.

         The aspirations weren’t so lofty.

         “I will help my father catch fish for the market.”

         “I will go to work at the farm picking vegetables.”

         “I would like to move to the city.  Maybe work at a restaurant or a hotel.  Maybe clean rooms or wash dishes.  I can stay with relatives.”

         “I have a boyfriend and we will get married and have kids.  He has a good job driving a truck for the market.”

         The ambitions were much more tempered.  Perhaps much more pragmatic in the big picture.  

 

         The big difference is that these are somewhat the kind of jobs American kids might do “on their way” to do something else.  Like while they are in school.

         Or a summer job.

         Or for some pocket money.

         For these Mexican kids, they are not jobs before they move onto something else. These are their CAREERS.

         This is what they will most likely do for the rest of their working lives.

         Forty or fifty years from now, it’s very likely, many will still be washing dishes or cleaning someone’s hotel room.  Some will still be trying to catch enough fish to sell to the market and feed the family.

         That fruit or vegetable farm still needs laborers.

         That girl wanting to be married has raised another generation herself.

         These “occupations” are the end game.  There is no “glass ceiling” because there is no glass. That solid ceiling they see is the height of ambition and opportunity.

         I’m trying to imagine some of the summer or school jobs I took in younger days.  Could I have worked in a warehouse the rest of my life?  Or driven a taxi? Or sold vacuum cleaners door-to-door? 

         Nothing wrong with good honest labor. 

         For Americans, we have the ability to envision better things.  We can hope that around the corner our ship will come in.  We have that ability to dream.  It may never happen, but we can strive and hope.

         Our end game has continuum.

         For these youngsters, their aspirations are limited to immediate and restricted finite opportunities.  The end game is for life.

         Do not pass GO.  Stay in the same square.  Repeat.

 

That’s my story

Jonathan

______________

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.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:

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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DON’T TOUCH YOUR EYES

THIS IS WHAT YOU CAME FOR! FEEL THE BURN…OR NOT!

DON’T TOUCH YOUR EYES!

Originally Published the Week of Dec. 27, 2021 in Western Outdoor Publications

          I’m a chips and salsa guy. 

         I go into a Mexican restaurant and I look forward to ruining the rest of my meal filling up on the chips and salsa that get plopped in front of me. 

In fact, I judge the restaurant based on their chips and salsa.

         It’s the opening round.  First impressions are everything.  Usually, the chips and salsa are a pretty good reflection on the rest of the meal-yet-to-come.

         The problem is that in most Mexican restaurants in Mexico, you don’t get chips unless it’s a tourist place or you ask for the chips.  And, even then, chances are you definitely don’t get the typical big basket.

         You get a little bowl.  Like a peace offering of chips!   

         But, there’s still the salsas.  And every place worth it’s chili peppers makes their own. 

I’m not talking about stuff you pour out’ve a bottle like Tabasco, Cholula, etc.  Those are hot sauces, not technically salsas. 

         That’s for a different column.  If the salsa comes out’ve a bottle or jar, move along. Those places don’t last anyway. 

         I have a rule or two when I hit a new place and try their salsas.

         First, just because it looks mild doesn’t mean anything.  Conversely, a very tasty benign salsa could appear like Satan’s own brew.  

         Even at a regular place that you visit often. 

         Their homemade salsa can change from day-to-day.   That’s because the quality and flavor of the ingredients can change.

         For example in our restaurant in La Paz, we would make green salsa verde from green tomatillo tomatoes.  One day the salsa would be sweet and mild. 

        The next day, it could be very bitter and we would have to adjust the recipe.  That’s because the quality and taste of the tomatoes would change from our delivery guy.

        All tomatoes are not created equally.  Nor or chilis or onions.

         So, as a rule, no matter what the salsa looks like, I put a little dab on the tip of my little finger and taste it.  Or on the edge of my plate. 

         Knowledge is power and better to know up-front before I slather my taco with a sauce that I won’t like or will cause me physical damage!

         There are several main salsas to keep an eye-out for.  They’re the standards at most any restaurant or taco cart you visit in Mexico. 

Salsa-1170x617

         SALSA FRESCA/ PICO de GALLO – Usually pretty mild and can surely vary from place-to-place.  Usually bright red and green.

Typically consists of chopped red tomatoes, onions, salt, cilantro and fresh jalapeno or serrano chilis.  This is the universal salsa.  Stuff it in a taco.  Divebomb it with chips.  Spoon it over your huevos rancheros, fish or steak.

         SALSA VERDE/ TOMATILLO SAUCE – Made from green tomatillo tomatoes, this can range from tart to sweet and savory.  If the tomatoes are first grilled, roasted or boiled, then blended with the other ingredients such as the chilis and onions, you get a bolder full-bodied salsa.  In fact, all of the ingredients are sometimes cooked then blended together.

Using uncooked ingredients produces a salsa on the tart side.  Not necessarily a bad thing.  Just deliciously different.

         AGUACATE – This is avocado salsa.  My personal favorite. 

I can put this on everything in sight.  Remember, the “taquitos” they sold at your little league games as a kid and the green sauce that came out’ve a plastic jug?  Aguacate is a 5-star creamy upgrade.

It’s got the coolness of avocado blended with cilantro, a bit of lime, salt, onion and garlic contrasted with the serrano peppers.  It also has tomatillos in it very often. 

Guacamole…another favorite for other reasons…isn’t so creamy and is primarily avocados without the tomatoes and has a thicker consistency.

       SALSA ROJA – This is often the signature sauce at any local dining spot.  I’ve encountered places that guard “grandma’s recipe” like Colonel Sanders safeguarded his finger-lickin’ good chicken recipe.  

The main thing is roasted or boiled chili arbol.  It’s got more kick than other salsa chilis and cooking brings out spicy smokey flavors and deep red colors.  It’s then blended with the onions, garlic and other ingredients and can be served hot or cold.

This is definitely one you should taste ahead of time before spooning it on your food.  Sometimes, a little goes a long way.

Everyone makes their salsas differently and part of the fun of eating in Mexico is sampling all the different types.

 That’s my story!

Jonathan

 

______________

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.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:

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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WE HAVE A BLEEDER

WE HAVE A BLEEDER

Originally Published the Week of Oct. 24, 2021 in Western Outdoor Publications

In the several decades that I’ve been writing fishing articles and columns for magazines and newspapers, I don’t think I’ve ever tackled this subject.  I don’t know why.  Maybe it’s because it’s just something I don’t think about much.

         For what we do down here, it’s just not much of an issue. 

         However, it’s come up several times in the last few weeks with regards to our panga fleet here in La Paz.

         One was a legitimate question about bleeding your catch.

         Two of them were complaints of sorts from first-time anglers who had never fished in Mexico and had also never fished in a panga.

         Let me explain.

         The process if “bleeding” a fresh-caught fish can really be beneficial.  It’s not that difficult to do, especially after you’ve done it a time or two.

         It involves taking a catch just out’ve the water.  While the fish is still flapping, quickly cut to it’s heart and the main artery right behind the gills.  You let the heart pump out the blood.  Easy.

         All fish are a bit different, but you can Google up the specifics. 

         By, the way, I’m all for a quick dispatch of any catch.  The quicker you do any of this, the better for the fish rather than let it flip around in a fish box, bucket, ice chest or kill bag. 

         But, it can be messy.  I mean, “all-over-the-deck messy” especially for really dense muscled fish like a tuna or bonito for example.

         Therefore, if you can, let the blood pump out while holding the fish over the side, if possible and practical.  Or, hold it in or over your bait tank.  If you can’t do either of those, at least do it away from everyone else.

         And be prepared to clean off the deck rapidly. 

         Then, get the fish chilled on ice.

         The whole idea, as explained to me by a marine biologist many years ago is that when a fish, or anything dies, it immediately begins to decompose.  Makes sense.  No vital organs are working anymore.  Blood, nerves, brain function, etc. are all flat-lined. 

         Blood left in the fish is also  logically decomposing. 

         By getting rid of the blood, you can really help improve the flavor of the meat by leaving you with cleaner and better tasting fillets.

         That’s the theory.  And it works!

         The reality can sometimes be different which brings me back to the complaints I received this week.

         When I worked on big private charter boats, it was relatively easy to bleed-out a fish.  I was a deckhand. 

Or there were other deckhands.  Even if there was a lot of activity on the deck during a bite, usually someone could bleed fish.

         Unless it was really crazy.

         I’ve worked on party boats and multi-day charter boats and ultimately, you’re dealing with a lot of fishermen.  There’s simply too much happening.

         A bunch of folks are trying to catch fish.  Fish are biting.  Lines are all over the place.  It’s frantic.

         We’re tying hooks; gaffing fish; untangling lines; tossing bait; bagging and tagging fish…and more.  It’s full-speed turbo. 

         There’s hardly time to take one person’s fish and bleed it in the middle of the chaos.   It is what it is.

         On a panga like we have here in La Paz, sometimes it’s possible to bleed a lone solitary fish.  Sure. Let me get right to it.

         Here’s the dilemma.

         There’s one captain and there 2 or 3 anglers.

         The captain is the one-stop, driver; guide; deckhand and navigator. He’s got his hands full.   It’s kind of a small, efficient but ultimately croweded working platform.

         The fishermen are out there to catch fish.  The captain’s job is to facilitate that event.

         Bites can happen in a frenzy.  Two or three fishermen with bent rods and slinging fish in a small boat is fun and exciting and can be a blur of motion for the captain. However…

         If he stops to gaff, cut and bleed a fish…

         The whole process comes to a standstill.

         He can’t re-rig your lines or the lines of your buddies.

         He can’t be baiting hooks.

         He can’t be untangling your backlash.

         He can’t drive the boat.

         Your buddies might be pulling in fish at the same time.

         Or losing them.

         The fish school could disappear.

         It’s a pragmatic issue.  The anglers need to weigh taking the time to bleed solo fish versus all the other things that can happen in the interim.

         I think most would rather be catching fish than watching the school disappear.

         Simple as that!

That’s my story!

Joanthan


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 http://www.tailhunter.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:

https://www.youtube.com/channel/UCBLvdHL_p4-OAu3HfiVzW0g

“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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BUMPS IN THE NIGHT

BUMPS IN THE NIGHT

ORIGINALLY PUBLISHED the WEEK of Oct. 9, 2021 in WESTERN OUTDOOR PUBLICATIONS

          I am often asked about renting cars or just driving around Baja in general.

           Or there are folks who tell me they are going to make some grand “Banzai” run from the border all the way down to Cabo.  They tell me they drive wide open and non-stop like race car drivers.

         They ask me for advice.

         Having been down here almost 30 years and also having driven the Baja over a dozen times top to bottom and back, I mostly have one rule.

         Do not drive at night.

         Frankly, it’s dangerous.

         When I tell folks that, I see their eyes go wide.

         No, it’s not the banditos.

         Some cartel is not going to grab you and run away with you.

         The legendary chubacabra (vampire bat/dog) is not going to suck your blood and leave you in the desert.

         It’s much more simple than that.

         You have a great possibility of bumping into something at night in Mexico.  Or, even missing something completely!

         I don’t care how careful of a driver you are.

         Mexican road are notoriously bad.  You are probably already on an unfamiliar patch of highway or road.  

A foot-deep pothole can suddenly shred a tire or bend an axle.  Not to mention shake your dentures.

Also, consider this.

         The Mexican road construction guys just LOVE to install speed bumps of all kinds.  If one speed bump works let’s install 5 more just for fun! 

At one point, in the two miles from my home to my office, there were 36 speed bumps along the way. You’ll hit them at the strangest places placed there for no apparent reason.

         Some would give an Abrams battle tank fits.  Others are spaced just enough so it’s like driving over a washboard.  Others will literally launch your car airborne if you hit it at just the right speed.

         Also, driving at night, you put on your headlights, right?  Don’t assume other drivers will also have their headlights on.  In fact, don’t assume other drivers even have headlights or taillights or brake lights for that matter. 

         Oh, and if they have headlights, they like to drive at you or pull up behind you with their bright hi-lights on.

         Assuming again that you’re on unfamiliar roadway, things aren’t always well marked.  Street signs can be non-existent, broken, hidden behind bushes and even hidden behind other signs. 

         This includes stop signs.  Street lights.  Street names.  Detours. Warnings about potholes and speed bumps coming up…SOON!

         Street lights often don’t work or are non-existent.

         Therefore, all things considered, you have a great possibility of getting LOST.  Or getting a traffic ticket.  Remember, you’re in a highly visible rental car or a car with non-Mexican license plates.

 I see it happen all the time.

         Another thing I’ve noticed is that a lot of folks dress in black at night.  I don’t know if it’s a fashion thing, but they’ll dash across a street.  Walk through a crosswalk without looking.  Jog and bike rider right in the traffic lane too!

         Out in the country side, you have a whole other set of things to be concerned about.

         Often, there’s debris on the roadway.  Rocks.  Parts of trees. Trash. Things that have fallen off other trucks or cars.  Even on the best highways, there is always that danger.  

I’ve seen it all.  I’ve hit them all!

         Even moreso, the biggest danger is hitting animals. 

         I’m not talking cats and dogs. Domestic street animals are usually pretty smart.

         I have seen wild pigs and deer that occasionally cross a highway.

         However, it’s the cows, burros, horses and goats you need to watch out for. Mostly, they are freerange animals left to wander a the countryside by a land owner.

         They can be grazing on the side of the road.  Often, at night, they will lie on the pavement for warmth.  They can suddenly dart out’ve the bushes across the road. 

         In the middle of the night on a long lonely stretch of desert a herd of goats suddenly were in our headlights as we rounded a corner.  We were already half-dazed from a lengthy drive. 

         Our big pickup with dually-rear tires ripped right into the herd.  I would swear that I saw two bodies fly up and over our windshield and cab and our tires rapidly went “bump-bump” over others several several times.

         Oops!  No way to avoid them.

         Even worse, I’ve had friends hit larger animals like a cow, or a burro.  Not only is there extensive damage to the vehicle, but on several occasions, the animal is now the ranchers “most prized” and expensive piece of livestock.

         Or course, it is.

         Even if it was really nothing more than a scrawny range animal wandering the property.

         The rancher now wants BIG MONEY. 

         So, drive in the light.  Stay safe.  Take your time.

That’s my story!

Jonathan    

______________

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.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:

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 »

WHY MY MEXICAN FOOD TASTES BETTER THAN YOUR MEXICAN FOOD

WHY MY MEXICAN FOOD TASTES BETTER THAN YOUR MEXICAN FOOD

Originally Published the Week of Oct. 2, 2021 in Western Outdoor News

           As the owner of a restaurant here in Baja and having hosted thousands of visiting fishermen, tourists, foodies and locals, I have many interesting conversations with our patrons.  I think the “social aspect” of owning a restaurant is one of the great reasons many folks do something crazy… like opening a restaurant.

         Something I hear a lot is, “Man, the food just tastes so much better down here!”

         Yea, there’s something to that.  Maybe you’ve said it yourself on a journey south of the border.  Food just tastes better down here.

         It could be the shrimp or the steak or even something as simple as a taco, guacamole or salsa.  There’s just “something” about the food in Mexico that’s different. 

20210113_193423_Burst01

I mean, it’s not like you’ve never had a taco or shrimp before.  It’s not like you’ve never dive-bombed the salsa or guacamole with a crispy tortilla chip.

         Heck, even the chips taste different!

         I have to agree. 

         Now, don’t get me wrong, I do love my Mexican food back in the U.S, but there’s something about the food down here that sets it apart.

         For one, it is indeed “local” in every sense of the word.

         Of course, speaking very generally and with exceptions to every rule,  you’re probably gonna find the good Italian food in a place named “Gino’s” and a bunch of Italian guys are working in the kitchen.  Or Gino’s mom is back there herself making the sauces or slinging pasta.

         Chinese food?  Personally, I’d probably duck into a place called “Chin Wah” than “Joe’s Chop Suey Express.” 

         In Sacramento on business once, I asked for the best Mexican food in the neighborhood and was directed to a local eatery that had 4 stars online.  OK.  Sounds good.  I was excited.

         As I entered the restaurant, we walked by the open kitchen so I stuck my head in and waved, “Hola! Que pasa?”  A whole bunch of Asian guys (I’m Asian) turned around and looked at me puzzled as if I was speaking Martian.

         Oh boy.  The food reflected it.  Barely so-so.

tacos in the dark

         My point being, that local ethnic food made by locals is probably going to be a notch above.  Most restaurants down here are mom-and-pop operations.  Dad, mom, the kids…all working.  Probably using the same family recipes used for generations.

         When we opened our restaurant, we asked our employees what was their family known for in the kitchen?  Salsa? Grilled fish? Rice? 

fish-taco

         We got their recipes and then took the best and adapted it to our restaurant and our menu.  We’ve kept our menu very local and held to those same recipes for over a decade.

         It sound cliché, but Mexican food made by Mexicans is a great start.

         Secondly, a big reason Mexican food tastes different than in the U.S. is that pretty much of  American-made Mexican food is pretty much the same.  You have the chain fast-food places.  Then, you have the chain restaurants.  Then, you have the local places.

         But, mostly all of them cater to American tastes.  Understandable.  Of course, I’m again speaking in broad generalities.

         However, here in Mexico, there are so many incredible culinary regions, that grilled fish in Cabo San Lucas will taste completely different  in Veracruz.  Ceviche in Puerta Vallarta might have completely different ingredients than in Cozumel.  Chorizo made in Puebla is different than chorizo in Toluca. 

         Mole…a big favorite salsa used on chicken, pork and beef has something like 28 different ingredients like chocolate, chile, peppers…it will taste different all over the country.  Even beef and pork will be different from region to region.

         Speaking of ingredients, that’s a big plus as well.

         Here in Mexico, storage is expensive.  Labor is cheap.

20210115_080737_HDR

Vegetables and fruits are actually allowed to ripen in the sunshine and in the soil.  They don’t ripen at the grocery store or some warehouse or shined-up to make them look juicier.

         Limes, avocados, onions, mangos, cucumbers are often in the store the same day they are picked.  When you bite into a red tomato, it actually tastes like a juicy fruit that it is.  The oranges are sweeter.  The aroma of cilantro can fill a room.

         It’s no wonder that your salsas taste so much better and your drinks (if made fresh) don’t taste like they are made from a mix.

         Beyond that, real Mexican food has all those “fun things” that taken in abundance would make a nutritionist or doctor cringe.

         Salt.  Check.

In fact, please pass the salt shaker. My chips could use a bit more!

         Sugar.  Check. 

Ice cold Mexican Coke is popular because it has real Mexican cane sugar in it!  Same with Mexican ice cream that’s growing in popularity north of the border.

         Fat.  Absolutely.

Why do you think the tortillas taste so good.  They use real lard to make them!  Fried things?  Sure…fry them in more real lard!  Makes all the difference.

         Salt…Sugar…Fat!  It’s the un- holy trinity of things you should eat in moderation.  It’s also why diabetes and heart disease are so rampant in Mexico.  But, if you’re on vacation, a little indulgence is part of the fun.

IMG_3142

         Enjoy the culinary ride down here.  You can go back to eating at Whole Foods and granola with almond milk when you get home.  Or the fast-food taco chain drive through.

That’s my story!

Jonathan

______________

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.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:

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 »

WISH I KNEW THEN WHAT I KNOW NOW

What a long-strange trip it’s been. Me selling fishing trips in the street circa 1995. Only thing I could think of doing.

WISH I KNEW THEN WHAT I KNOW NOW

Originally Published the Week of Sept. 24, 2021 in Western Outdoor Publications

          Looking back on almost 30 years here in Baja, I was thinking of what an incredible and improbably journey this has been.  It’s been the trip of a lifetime. 

         I’m grateful.  What was supposed to be a one-year exciting hiatus from practicing law turned into an unexpected and (initially) unwanted and scary realization that I couldn’t leave.  

         After almost a year, folks I had gone to work for fired me. A long story for another day. 

        However, when they chased me off, they  refused to return my passport and had never filed my work papers!  They also owed me several months of pay.  

        So, I’m illegal and broke! And I’m stuck.

        I had no visible or viable means of support, income, housing or food.  I’m in  a foreign country where my Spanish pretty much consisted of Spanish expletives and fishing terminology.

        “Vamos por cervezas” (Let’s get some beer!) wasn’t going to get me far.       

         But things turned out.  It’s that saying about God closing windows and opening other doors.  The good Lord busted my butt in so many ways, but he opened a huge door for me to step through. 

I was hungry and didn’t really have a choice. I had to figure a way to eat and I couldn’t sleep in my van forever!

         But looking back, I wish I knew then what I know now about so many things.  I made a list of some of them.

         For one.  I realize you can get by with very little if you need to.  It doesn’t take much.  It’s nice to have a full pantry.  It’s nice to have amenities. 

        But, it makes you grateful for many small things and also humbles you thinking about your Mexican friends and acquaintances. They can get by a lot better than most Americans I know.

        Almost everything is negotiable.  Except for grocery stores and gas stations, pretty much everything else from services to goods is negotiable. 

        The price is what whatever the seller is willing to accept and you’re willing to pay.  Trade has worked more often than I can remember.  Win-win for both sides.

        “Manana” does not always mean “tomorrow” when it comes to business or social commitments. Manana could mean “3 days from now.” 

        It could also mean “later.”  It could mean “whenever I get to it.” It could also be a polite way of being told, “It ain’t gonna happen so don’t count on me.”

        Speaking of “later,” most everyone is late.  I’ve come concluded that Mexican driver speed because they are late. 

        After running businesses for almost 3 decades, nothing I do can force my employees to be on time.  No amount of penalties, bonus pay, threats or jumping up-and-down will get them to be on time.  So, accept it and deal with it as best you can.

        “Guarantees,” “Warranties,” “Contracts” usually aren’t worth the paper they are written on.  New roof collapses.  Too bad. 

        Car stalls in the desert.  Hope you brought water and a cellphone.  They raised the cost of something before the contract expires?  What will do you…file a lawsuit?  You’re on your own. 

        Water is precious and not to be wasted.  Electricity is something not everyone has so don’t take it for granted. It makes EVERYTHING better.  Air-conditioning is the greatest invention since duct tape.

        If something breaks, we think we must find a specialty part or store.  Home Depot. West Marine. Walmart. 

        Mexican people are some of the most innovative and inventive I’ve ever seen.  If they can fix or jury rig something out’ve wire, rope or scrap, they will.  And it will work.  At least until it breaks again.

        Along those same thoughts, if something can break, it will.  If you lend it out, it will probably get broken.  Thing you never ever thought someone would break, will break. 

        How does one snap something so solid as a hammer or screwdriver in half?  How does a power drill suddenly not work after 10 years? How does a blender or microwave only last a month?  How does someone drive a truck into the ocean or a boat into the docks full speed?

        You will always get a shrug when you ask how that could have happened.  No se!  (I don’t know!)  “It must be defective!”

        Some things can’t be jury rigged.

        And some things never change.

        For instance, never turn down an offer of a home-cooked meal.  Especially by someone’s mama.  The world over, if someone’s mama offers to cook you dinner, you’re a fool to decline. Best food ever.

        Gringos drink tequila.  I don’t know many Mexican friends that actually drink tequila as a first choice if something else is available.  They smilingly watch the gringos knock back tequila drinks.  The locals that come to our bar prefer beer, whiskey and pina coladas.

        Here’s a big one.  One persons idea of “corruption” is another person’s idea of “culture.”

        Earlier, I stated that everything is negotiable.  A good example is bribes.  Against the law.  Bad stuff.  Here in Mexico it’s more like “tipping.”

        I’m not talking about getting ticketed for no reason by bad cops.

        I’m talking about getting tickets for failing to stop; speeding; bad parking or going down a one-way street.  It happens. Not the end of the world.  You get a ticket.

        I hate to say it but “tipping” the cop to just give you a warning is right up there with tipping the waiter for an extra cup of ice or onions-on-the-side.  Or your boat captain for a good day.  Or the mechanic for a special job. 

        I’ve had many a gal tell me she doesn’t think twice about batting her eye lashes and flirting to get out’ve a ticket back in the U.S.  I don’t have eyelashes or anything that a cop would think attractive. 

        But, I do have some extra pesos I keep in my ashtray.  And it works. 

        I was in the wrong. I deserve a ticket.  The cop wants some beer after work.  Here’s some pesos.  He tells me be more careful next time.

        It’s win-win and we both smile.  Just the way things work.

        Lastly, no matter how hard you try, things do not and will not happen fast here.  You are way ahead if you get just one thing done per day.  You can’t make a “to do” list here in Mexico.

         Do some banking.  Pay a bill. Get to the grocery store.  Wash the car.  If you accomplishe one thing, don’t even try for the other things on your list. 

        Crack a beer.  Day is done.

        Just how things are down here.  I learn more every day.

That’s my story

Jonathan

______________

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.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:

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 »

WHAT THEY SAY and WHAT WE REALLY SEE

Originally Published the Week of July 26, 2021 in Western Outdoor Publications

         I probably get at least a half-dozen e-mails or phone calls about the rules and restrictions with Covid down here in Baja so I guess it’s time for a “point-counter-point” column about things.

Please keep in mind, I am in no way encouraging anyone to break or dis-respect the laws.  These are merely observations and all of this can change week-to-week.

 

RULE:  We are back to Level 5 Restrictions

         Southern Baja is currently in a Level 5 (orange) for Covid restrictions and protocols.  This was implemented about 3 weeks ago as a result of rising Covid infections.

REALITY:  Everything is pretty much still open

         Since March 2020, we’ve bounced back and forth through several levels of Orange, yellow, orange and back again.  The current level was initiated several weeks ago via a government vote.

         They vote on this every week.  It could change by the time you are reading this.       

         In the current state, gyms, churches, concerts, theaters and social events (like parties and weddings) are closed.  Classrooms have been closed since last March, but are set to re-open in August.

         Everything else is open.

RULE:  The Border Is Shut Down Again

         Since last March, the border has been shut down to non-essential traffic.

REALITY:  Welcome to Mexico.  Please Bring Your Tourist Dollars!

         The restrictions DO NOT apply to entry into Mexico via plane, train or boat.  No one we know that has been driving has been turned away from the border if you give them an “essential” reason for entering.

         Shopping?  Sure.  Fishing?  That’s pretty important. Lunch in Ensenada?  C’mon in.  Visiting friends in Tijuana?  You bet!

         Believe me, Mexico wants and desperately needs U.S. travel money.  They’re not stopping anyone.

RULE: Fishing Has Been Shut Down

REALITY:  False!  Jump on a boat!

         Fishing, scuba diving, snorkeling and other water activities were deemed “essential” activities.  Business as normal, folks

RULE:  Restaurants and Hotels are Closed

REALITYFalse again.   But, they are all supposed to be at 30% occupancy

         Unless closed for other reasons, hotels and restauratns are mostly all open. 

         With restaurants, I see them full all the time.  Maybe tables got pushed further apart for social distancing.  Occasionally, they might tell you that they’re “at capacity” so you go somewhere else if the restaurant manager is worried about an inspection. 

Yes, some restaurants got fines or suspensions for blatantly ignoring the rules.  Others (wink wink) never ever seem to get checked and pack folks in every night. Most tourists will mostly not notice. Eat like normal!

For the hotels, parking lots sure look pretty full to me. However, they are “supposed” to be at 30% occupancy.  Down from 40% occupancy.

The reality is no one seems to be counting heads or beds.

People are pouring off planes.  Everyone is flocking to Mexico.  Airlines are packed. Plans have been made for months. 

With the way the restrictions change almost weekly, no hotel is going to say, “I’m sorry, we’re now at 30%.  So, 10% of you have to get back on the plane or go find a different hotel.” 

Not gonna happen.  If you have a reservation, come ahead!

RULE:  No alcohol sold or consumed after 5 p.m…oh wait 8 p.m.

REALITY:  Probably True

         If you run into an empty restaurant, this is probably the biggest reason for it.  Two weeks ago, it was at 5 p.m.  No sales after 5 p.m.

Now, it’s 8 p.m.

Not sure what that had to do with reducing Covid in the first place.  Not sure how changing it from 5 p.m. to 8 p.m. has to do with reducing Covid.

         You cannot buy it at the supermarket.  At restaurants, you can’t have a bottle, a can or cocktail class at your table.

         But, that’s the rule.  Literally, a buzz kill.

         That being said, just like I mentioned earlier, there’s some places that “strangely” never ever ever get checked.  Most restaurants will do whatever they need trying to stay afloat. Desperate times.

         In the last two weeks, my wife Jill and I have been at several restaurants that approached the curfew.  Our server encouraged us about “last call.”

         Then, we were served our drinks in red solo cups and a can of Coke or bottled water was placed on the table.  It was served with a “wink and a smile.” 

RULE: You Must Have a Negative Covid Test To Return to the U.S.

REALTY:  Yes and No.  Mostly Yes.

         Since January of this year, you have to show evidence of a negative Covid test to come into the U.S.  via plane.  It has to be within 72-hours of the flight.

         It doesn’t matter if you’ve been vaccinated.

         It doesn’t matter if you’ve already had Covid.

         But…It only applies to flying.

         It only applies to INTERNATIONAL flights. 

For instance, many S. Californians fly Volaris Air from Tijuana.  They return via Volaris through Tijuana and walk across the border.  Volaris is a DOMESTIC flight.  Therefore, no testing is required.

         The test takes only 15 minutes and you get results on your phone in less than an hour.

         There are labs all over providing the services.  Many hotels can set up services.  There are labs at the airport as well.  Very easy.  Cost is $25-50 U.S. dollars.

RULE:  You need to Quarantine

REALITY:  Negative

         You do not need to quarantine on either end of your trip. 

If you happen to test positive while in Mexico, know that of the thousands that have been tested since January, only a miniscule amount have tested positive.

         The reality is that there is very little Covid infection in the tourist sections.  Sanitization is incredibly strict in the tourist zones.  More strict that your town back home.  

         It has been that way since Baja opened up last year from lockdown.  

         The surge in Covid is in the inner-city areas where folks do not have the luxury of not working.  There’s no unemployment or stimulus checks.  If you don’t work, you and your family don’t eat. 

         Many people live in close quarters.

         If you happen to test positive and show no symptoms, you simply take the test in two days.  As soon as you test negative, you go home.

RULE:  Beaches and Waterfronts are Closed

REALITY:  Selective Closures

         Where we live in La Paz, the main beaches and the waterfront get checked often and folks get chased off.  As soon as the inspectors leave, folks go back onto the beach. 

Down by the area of all the clubs and bars, it seems like business as usual, especially with locals.  (Even with the limits on alcohol sales.)

         In Cabo, I hear conflicting reports about the waterfront, but many tell me, it’s very much open in most cases.  It’s not hardcore enforcement. 

Others tell me there’s a noticeable lack of visitors and some operations are getting shut down.

         Then again, there’s lots of beaches that no one can check because they are too remote.  Where we are, everyone is flocking to the local islands to enjoy the beaches there. Pangas are doing a brisk traffic as water shuttles.

         It’s just impossible to patrol several hundred miles of beaches.

         Bottom line for all of this is that I don’t think it’s going to impinge much on your vacation.

UPDATE:

Since this article was published, there have been some changes! As anticipated, the government voted again.

Cabo San Lucas restrictions were reduced from a level 5 to a level 4.

La Paz and the rest of the states were kept at level 5.

However, strangely, it’s confusing because even though we here in La Paz are supposedly at Level 5:

  1. Beaches were re-opened to 30% occupancy during the daytime hours
  2. Restaurants were kept at 30% occupancy, but are now allowed to sell alcohol until 11 p.m.
  3. The Malecon is open for “exercising” during day time hours.

That’s my story!

Jonathan

______________

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.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:

https://www.youtube.com/channel/UCBLvdHL_p4-OAu3HfiVzW0g

“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 »

IT MIGHT TICKLE…OR NOT!

illuminacovidtestingservice

YOU MIGHT FEEL A TICKLE…OR NOT!

Originally Published the Week of May 4, 2020 in Western Outdoor Publications

“OUCH!”

“HEY!”

I admit hearing my lovely wife squirming behind the closed door had me squirming and wincing myself. First, because no one likes to hear a loved one in distress or pain.

Secondly, it was because when she came out from behind that door, it was my turn to go back there.

We were there for our required Covid tests in order to fly back to the U.S. for a quick turn-around trip.

Since January 26th, the CDC and Biden Administration are requiring that everyone FLYING back into the U.S. from an international destination needed to have a Covid test.  Further, it can’t be any older than 72 hours before the date of travel back into the U.S.

You need to have the test even if you have been vaccinated.

Many hotels in tourist-saturated areas like Cabo San Lucas have facilities to obtain the tests.  Plus labs have sprouted up all over.  Additionally, all the international Mexican Airports have testing labs to facilitate the tests.

Where we live in La Paz, the hotels do not have enough international tourism to warrant erecting labs or creating testing facilities or services.  Therefore, my wife and I opted to go to one of the local labs.

So, there we were.

Nice clean little place that offered all kinds of lab services; blood tests; or pretty much anything diagnostic to poke and prod one’s body.  As mentioned, lots of labs have popped up everywhere to administer the covid testing.

I didn’t have any trepidation.   Figured it would be in-and-out-and done.  I heard it was a 15-minute issue. Results in an hour.   How bad could it be?

We had to show our i.d. and the expression-less lady behind the acrylic glass reception office with the mask took our info.  Tap…tap…tap…typing stoically on the keyboard.

No expression.  Reminded me of the one of the old nuns when I was in grade school.  All business. 

Of course…just before…I got whacked on the head with a ruler.

They told us that the test would take 15 minutes, but like most things, the paperwork part took “at least” 15 minutes by the indifferent receptionist.

A lady in a white lab coat came out.  I was directed to take a seat.  Jill was told to follow the lady in the lab coat behind a closed door.

At first I heard my wife giggling. 

I grabbed a magazine and opened a page.

Then, I heard the giggles turn to groans…and a bit of agonized yelps.

That didn’t sound so good.  My anxiety level took a couple of up-ticks.

More bad sounds and squirming.

Then Jill came out.  She did not look happy.  And I know she has a pretty high pain tolerance. 

Before I could say anything to her, the lab-coat lady beckoned me into the room. 

My turn.

I sat in the chair with a nervous laugh as she took out the long nasal swab. I tried to smile and I know my hands gripped the arm-rests of the chair.  Based on what my wife went through, I prepared for the worst.

 Here she goes…up my nose!

…and then she was done. 

Just like that. Maybe 2 total seconds where she was actually WAAAY back there that were uncomfortable, but otherwise easy-shmeazy.  I felt a little tickle. 

We were done.

Got results in 30 minutes on our cellphone.  Both negative.

As I found out later, just like anything else, folk re-act differently to the actual testing.  I guess it also depends on who’s sticking that swab up your nasal passage too.  But, I did feel really bad for Jill.  Hours later, she said she could still feel it.   I’ve heard that from others as well.  It can hurt!  Or not.

COVID-19-Test_Topper

One friend has had the test 6 times for work related requirements.  He works in a testing lab. 

He told me 3 times it hurt enough to bring tears to his eyes.  Three times, he felt almost nothing.  All done by the same lab tech at his work.  

He told me it had alot to do with the condition of nasal passages.  Allergies, dry weather or a recent cold can inflame the nasal cavity.  Previous nasal injuries can also produce scar tissue.  Using a saline rinse before and after the test helps.  So does putting some non-fragrance vaseline in your nose. 

Anyway…for Jill and I…

Cost was 1000 pesos…$50 each. 

Had we gone to the Cabo Airport, it’s a little different.

For one, give yourself an extra hour so you have enough time for the test.  Keep in mind that there could be a line. 

Covid test site at Cabo Airport copy

(The testing tent outside Cabo Airport)

However, according to one of our friends who took the airport test, “…the test was pretty easy. You walk in (take your luggage with you);  scan your QR code with your phone to fill out the questionnaire; and you pay. “

 

“You are then led into a corridor to sit down, wait until someone sticks that swab down your nose, leave, and 30 minutes later, get an email on your results!”

 

         Cost was about $40 and he said they accept credit cards and pesos, but no American dollars.

 

         It’s also important to have functional cell service while at the testing site (airport WIFI doesn’t work) because when scanning the QR code, you go to a site that you need to fill out which includes an email address. 

 

That’s where your results will be sent.  There’s someone there to help with English or Spanish.  

 

Bring your luggage back with you to the counter and show your results to get your boarding pass.   You’ll also need to show your cellphone questionnaire before they let you up to the gates.

customs-line-at-san-jose

As this is a new thing, the airport can be a morass of frantic travelers wrestling with cellphone reception; figuring out where to go; filling out the forms, etc.  However, there are numerous friendly and patience airport assistants all over the place being very helpful.

         Off you go.  No quarantine when you get back to the U.S.  Hopefully, as things get better, they’ll eventually do away with the test requirments. 

         Until then, best to know what to expect.

That’s my story!

signature transparent JR 4-21

Jonathan

______________

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.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:

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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TROUBLESHOOTING – DON’T LEAVE FISH TO FIND FISH

panga

TROUBLESHOOTING YOUR FISHING – DON’T LEAVE FISH TO FIND FISH

Originally Published the Week of April 28, 2021 in Western Outdoor Publications

 

How does that saying go?

         “Hell hath no fury like a woman scorned.”

         I would like to throw out a challenger:

         “Nothing worse than a grumpy fisherman when everyone else is catching fish except him.”

         I know from experience.  I have been in the path of such a demon and it can be like watching one of those disaster movies where the huge apocalyptic tidal wave is coming.  There’s no escape.  Climbing the tallest tree or building isn’t gonna save you.

         Running a couple of fishing fleets here in Baja, I get the reports from my captains before they get back to the beach.  Everyone has caught lots of fish.  Everyone had a great time.

         Except one boat.  And the one guy.

         And it’s the guy who calls himself the “expert.”  He’s fished everywhere and caught everything and he’s done it all.

         And my captain gives me the code word on the radio “caliente” meaning, they’re coming in hot.  The client is NOT happy.

         Oh no.  Not like I can run away.  I know I’m gonna either get an earful of what went wrong ( it’s never the angler’s fault).  Or, I’ll get the silent Clint Eastwood squint of the pissed-off fisherman.

         Nothing like someone who’s upset and when you ask them what’s wrong, you get a brusque, “I’m fine!”

         Well…alrighty then…we’ll just walk to the other side of the room and give you some space!

         Before trying to figure out what went wrong I always chat with my captain.  I don’t like asking questions that I don’t already know the answer to. 

         Was the bait bad?  Was the guy simply unlucky?  Did he actually hook fish, but they broke off ?  That’s not bad fishing.  That’s simply bad catching. 

         Did he have a tackle box full of bananas?

         Often, one I hear is that the client just kept moving around too much and kept telling my captain he wanted to move.   Even when the fish were biting.

         The client wanted bigger fish. 

         Or he wanted a different species…then another type…then another type to cross of his bucket list.

         Or he simply had read too much and wanted to try all the “famous” spots he read about.

         For whatever reason, the client was like a waterbug scooting from spot-to-spot-to-spot.   Even when the fish were biting.  Even when other boats were catching fish. 

         That spot just wasn’t up to his expectations and in a version of “grass-is-greener-on-the-other-side” wanted to keep moving…and moving again.

         When I am finally able to confront the angler, it’s really hard to tell them to just stop racing all over the ocean.  Especially, if it’s an angler that attests to knowing more than my captain or me about fishing.

         However, I learned long ago when working as a deckhand and also as a fishing guide “Don’t leave fish to find fish.”

         There’s only a finite number of hours in a fishing day.

         If the fish are biting where you are, you probably shouldn’t pull up and go looking for a different spot.  At least give your current spot time to produce whatever it’s going to produce. 

         Sure, you might find a better spot.  But, there’s a good chance you might not.  And you’ll be wasting time and bait and gas chasing around.

         While everyone else is hooking fish and having a good time!

        

        

That’s my story!

signature transparent JR 4-21

Jonathan

______________

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.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:

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 »

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