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Archive for the ‘hurricane’ Category

IN YOUR FACE CABRON ADOLF

I’ve always loved history. Given a choice, history might be my favorite subject to read or study.

And I really like trivia.

I was researching some info on Mexico’s imports/ exports and came across some really interesting facts about Mexico and World War 2.

WHA???  Mexico in World War 2?  The BIG ONE?

Well, actually that was my reaction.  Complete surprise. 

I mean, when you think of the major combatants of that global conflict, you think of the U.S., England, Italy, Canada, Germany, Japan, Russia.  All the main players, right?

And, of course, pretty much the rest of the world from the Philippines to Finland and Algiers to Australia.

Mexico doesn’t exactly come to mind.

And, you probably wouldn’t believe that Mexico was an ally to the United States.  That’s not a partnership that generally pops to the forefront of historical discussion.

But, yes, Mexico absolutely stuck one in the eye of the Axis powers.

Even before the U.S. was thrust into the war with the bombing of Pearl Harbor in December of 1941, countries had a strong foreboding of impending conflict.

Fortuitously, Mexico and the U.S. settled the usual border tensions with reciprocal trade agreements whereby Mexico continued to supply raw materials to the United States. Conversely, the U.S. helped stabilize the peso and Mexican economy by-way-of-long term loans as well as military aid for the Mexican military.

When Pearl Harbor was attacked in December 1942, Mexico terminated all relations with the Axis powers.  It was one of the first countries to show support for the U.S.   It also closed all of it’s ports to Germany thereby securing the Gulf of Mexico for the U.S.

The Mexican people were initially very reluctant and adamant about joining in the armed conflict.

However, that changed several months later in May of 1942.  German U-boats torpedoed two Mexican tankers in the Gulf of Mexico.

Hitler was unrepentant about the attacks.

And Mexico took the gloves off.

Mexico declared war on the Axis.  It also urged other Latin American countries to follow suit.

Mexico instituted nation military service as well as civil defense.  However, it’s main contribution to the war was the continued steady supply of raw materials to the U.S. war effort.

As much as 40% of the raw material for the American war machine came from Mexico.

Moreso, although most other Latin American countries sided with the allies, only Mexico and Brazil sent armed combatants to the front.  

At the invitation of the U.S. Mexico put together a special combat team of airmen.  The Mexican President Manuel Comacho gathered up more than 300 volunteers including more than 30 hand-picked experienced pilots and the rest veteran groundcrew.

After receiving extensive combat training in Texas and Idaho, the “Aztec Eagles” were dubbed the “201st Fighter Squadron” and attached to the American 58th Fighter Group.

Flying P-47 Thunderbolt Fighter Aircraft, the “Pancho Pistolas” were deployed to the Philippines and flogged more than 1900 hours of flight time and 795 combat sorties.  Their bombing runs and attacks were instrumental in helping push the Japanese off the islands of Formosa and Luzon in some of the toughest fighting in the Pacific.

Eight of the pilots were killed.  One was shot down. One crashed.  Three others ran out’ve fuel over the ocean and lost at sea.  Three others died in training.

Their ground crews were also involved in ground combat on  several occasions. 

According to Wikipedia, “The 201st Mexican Squadron was given credit for putting out of action about 30,000 Japanese troops [4] and the destruction of enemy held-buildings, vehicles, tanks, anti-aircraft guns, machine guns emplacements and ammunition depots.”

After the war, they returned to Mexico to a hero’s welcome.  A number of the pilots ended up becoming generals in the Mexican Air Force in later years.  

The Aztec Eagle’s squadron remains active today.  It is the only military unit from Mexico to engage in combat outside it’s borders.

In addition to the pilots, Mexico contributed in other ways. 

Although it was adamant about sending ground trips, Mexico did allow the United States to recruit Mexicans to the American Army. Between 1942 and and 1943 almost 7,000 Mexicans volunteered to fight for the the U.S.  In fact, the embassy was so overrun they had to close.

Nevertheless, somewhere estimates of 15,000 to 400,000 Mexican-born troops enlisted.  Statistics are not clear.  However, almost 2,000 would become casualties.

Many were decorated and four who were awarded the Congressional Medal of Honor during combat in the European and Pacific Theaters of war.

Viva Mexico, Cabrones!

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 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 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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HOLD MY DRINK FOR A MOMENT…

I PROMISE NEVER WILL I EVER…

HOLD MY DRINK FOR A MOMENT…

Originally Published the Week of Feb. 1, 2022 in Western Outdoor Publications

          They say no good story starts with the phrase,”We stopped in for one glass of white wine.”

          However, lots of stories, both good and bad, start with, “Let’s just have one margarita!”

          As the owners of a beachfront restaurant/bar in La Paz for almost 15 years and hosting fishing clients for almost 30, we’ve witnessed a lot of alcohol-related stories.  Most have been good.

          Just fun.  Folks having a good time on a well-deserved and long-anticipated vacation where the sand is warm, the waters are blue and the drinks are icy cold.

          Other stories?  Well…maybe not so good. 

         Usually, alcohol pain is “self-inflicted.”  As much as one can joke that you’re just a “victim,” no one forces you to down another shot or order another umbrella drink.

          And I can’t tell you how often, I’ve heard, ”Hold my drink for me for a minute.”  Promptly followed by some questionable lapse of judgement.

          I’ve always suspected that some drinks get you “more drinker” than others.  Or are more conducive to the dreaded hangover.

          Likewise, there are so many myths regarding avoidance and cure of the hangover.  Of course, you can simply abstain from drinking.   

         Not much fun in that. 

          First things first.  Obviously, the more you drink and the frequency at which you consume the drinks will have an effect. Likewise, the more alcohol in the drink will have an effect.

          However, all things being equal, drinks with bubbles will get you there quicker.  Therefore, drinks like champagne or drinks where you add a carbonated beverage like soda will hit your bloodstream faster.

          Consider this as well about the alcohol content of the liquor itself.  Tequila runs about 40-50% alcohol.  Vodka and rum can go 60-95% while gin and whiskey run between 30 and 50%

          By comparison a beer while top at 4-6% and wine about double that.

          So, how do you help keep a lid on getting totally blitzed?

          You’ve got nothing to prove.  Sip instead of chug. Sip instead of doing shots. 

          Water and food are your friends. Eating before drinking helps slow down alcohol absorption in your system. 

         Drinking water before, in-between, and after drinks helps to keep you hydrated and helps your body better absorb alcohol.  Additionally, it helps you slow down your drinking.

         Well…assuming you forgot all about that and you passed the point of no return.  The party is over and you’re feeling 10 feet tall and bullet proof. 

          Or not.  You know you’re headed down the rabbit hole.

Two rules.

          Don’t drive, knucklehead.

          Second, there is nothing…absolutely nothing you can do to lower your blood alcohol level.  What’s in there is in there. 

          You drank it…own it.   And hope there’s not breathalyzer in your immediate future.

          A cold shower might suddenly jerk you into feeling alert, but that doesn’t mean you’re any less intoxicated or impaired.  

          Same with coffee.  It might make you look and feel alert enough to fool someone, but your blood alcohol will still be the same.

          Either one is only temporary anyway.  You may still end up praying at the porcelain alter anyway and barking like the proverbial seal aka “throwing up.”

          Water and lots of it is the best thing you can do for yourself.  And lots of sleep.  Or, assuming you’re ambulatory and not walking like Gumby, exercise is also good. 

          But, in reality, few of us think of exercising after a good party.

          Now, assuming you make it through the night.  And here it comes…the hammer of the gods…your hangover.

          A few myths. 

         Those sugary drinks you had at the cantina did not make the hangover worse.  They only made the drinks taste better so you drank more of them faster.

          Having another alcoholic beverage (“hair of the dog”) makes no sense either when you wake up.  It might make you feel better for a bit but it will only temporarily return you to your happy place.  The hangover is still coming.

          Many us us grew up grabbing an aspirin or ibuprofen before hitting the rack for the night or first thing the morning-after.  It makes sense. 

          Grab a pain reliever from the medicine cabinet. 

          However, doctors say that ultimately, pain relievers can add more acidic irritation to your stomach and guts that you already punished with alcohol. 

          So, what do you do?

          Again, water and food are your best friends on the backside of your evening bender.

Water helps re-hydrate. 

         If you’ve been vomiting in addition to being dehydrated, it really helps to replace lost electrolytes with Gatorade (lots of sugar) or the milder Pedialyte which is often given to babies.

          At our bar in La Paz, we keep a good stock of both but also have found packets or tablets of straight electrolytes dissolved in a bottle of water work wonders without the added sugar.

          Frankly, they’re great anytime someone is feeling dehydrated.

          As far as food, skip the greasy lumberjack special or the taco special combination in the morning.  Be kind to your stomach.

          Good carbs such as toast or crackers will make you feel a lot better. Weak chicken broth with some rice or bananas also help the situation.

          Then get back to sleep.

And promise yourself “Never ever again will I…”

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.”

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PARTY LIKE IT’s 2019

WELCOME NEW ARRIVALS! ENJOY YOUR VACATION!

PARTY LIKE IT’S 2019

Originally Published the Week of Jan. 26, 2022 in Western Outdoor Publications

          Well…check any source and you’ll find that the number one travel destination since covid started is (drumroll)…MEXICO!

         This is not just for Americans.  It’s apparently the top spot for the whole world.

         It’s pretty easy to get to, especially for Americans. There’s lots of flights. Or you can drive or jump a cruise ship.

          It’s pretty economic.  Foreign currency against the Mexican peso is pretty strong.  For Americans, the dollar is huge.  It’s 20 pesos to the U.S. dollar.  International money goes a lot further than in many other countries.

          It’s easy to come home. That’s pretty important.  When you’re ready to come home…you come home!

           Your chances of getting stranded there are pretty slim because of Covid.  Your own country might put the pinch on you, but not Mexico.  

          In fact, there have been some new changes in Mexican restrictions.

          As of this month, Mexico has completely dropped all entry requirements.  Gone!  Deleted! You are welcomed with open arms.

          You can argue whether that is good or bad, but it is what it is. I make no judgements.  Don’t kill the messenger.

          However, borders are now open.  In fact, many would ventur that they were never really closed at all. It was pretty leaky.

          You also no longer have to fill out either the paper or digital health-care form to enter Mexico. This was the form asking thing like whether you had been in contact with a Covid person or whether you had Covid. 

          I always thought it was silly.  I mean…who is going to answer “yes” on the way to their vacation?  Who wants to get told they have to go in the little back room for secondary questioning when the tour bus to the hotel is waiting outside and your luggage is spinning mindlessly on the carousel?

          Additionally, Mexican President Obrador has said he doesn’t plan to ever ask for proof of vaccinations. 

But, there’s a small caveat. 

LCA-COVID-Safety-Banner-min

          Individual states, areas or businesses like restaurants, bars and casinos might ask for your vax card.  However, according to sources, it’s just like many places in the U.S. with masks.  It only applies if the rule is enforced and no one seems to really enforce it.

          In lieu of that, proof of a negative covid test within 48 hours will also work. Jalisco is one of the states that recently implemented the rule about showing a vax card.

          So, basically, it’s time travel.  Mexico is back to pre-covid 2019 in terms of travel.

          As of right now, the only real bump in your travel road is coming BACK to the U.S. or entering the U.S. if you’re a foreign national.

          The U.S. requires that within 24 hours of your flight back to the U.S. you need to take a rapid Covid test.  And, of course, it has to come back negative. 

          The test takes 15 minutes and you get your results usually within the hour on your cellphone.  The airports all have facilities as do many hotels. Or the hotels will have someone come to the hotel.

          There are also a plethora of labs that sprang up all over the place understandably.

          This applies whether you are vaccinated or not.

          If you are a foreign traveler headed to the U.S., the new rules mandate that you must show proof of vaccination now.

          Stay tuned.  The picture changes all the 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.”

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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.”

 

Read Full Post »

A BETTER MARGARITA

A BETTER MARGARITA

Originally Published the Week of Nov. 5, 2021 in Western Outdoor Publications

         As the owners of our own restaurant in La Paz for over a decade and then living in Baja for almost 30 years, we’ve seen a lot of margaritas made and consumed.

         It’s interesting to note that most of the locals won’t touch tequila or margaritas.  When I’ve offered it to them at our restaurant, they (perhaps wisely) wag their fingers at me and smile.  “No, gracias!”

         I think they know better and I also think they enjoy watching the gringos go at it.  I mean, if you’re going to Mexico, it’s your “go-to” drink.  

         Seemingly, as soon as folks walk off the plane, vacation has not started until they have one of those high-priced margaritas served in a plastic cup at the bar just outside the terminal.  Am I right?

         “Whoo-hooo, Honey! We’re in Mexico.  Hot dang!”

         I’d estimate that at our restaurant, 95% of the margaritas are ordered by tourists.  Personally, I think we make a pretty good margarita.

         We cut our own limes.  We make our own lime juice (no bottled mix).  Our tequila does not come from a plastic jug behind the bar.  We cut our own fruits and make our own syrups.

         Just like anything else, good fresh ingredients result in a better product.

         But, in the spirit of “research and development”, not to mention it’s a great way to actually write-off the cost of drinking margaritas, my wife and I have gone to numerous places to “test drive” margaritas. 

         Here’s the deal.  We go to someplace that’s known for their margaritas and as a tourist destination…Cabo San Lucas…Puerta Vallarta…Maui…San Diego…San Antonio Texas…and others.

         All in the name of “research and development,” as mentioned.

         We do our own version of a margarita crawl. 

         The purpose is not get drunk and buzzed.  However, I will admit it is sometimes a happy by-product of our in-depth research!  We go from bar-to bar at supposedly the places with the best margarita reputation.

         We ask for their house margarita. 

         We take a sip or two.  If we don’t like it, we pay for it and walk away without finishing it.  Move onto the next place. 

         And so-forth-and-so on.

         Spoiler alert.  Here it comes.

It is amazing that some of the places that are known to be great margarita-makers literally serve absolute JUNK!  Most places, we honestly can’t finish them.

         But tourists don’t know any better. 

         They buy margaritas the size of birdbaths or chug them with their chips and that’s pretty much the extent of it. Or it’s what happens to be in their hands sitting at the pool bar all afternoon.

         Admittedly, there are a few places where Jill and I take a sip and then look at each other.  And another sip to make sure.  Surprise!  OK…not bad at all.  There’s some decent stuff out there.

         But, again as mentioned before, it starts with the ingredients.

         If volume selling to tourists or catering to the “buy-one-get-the-2nd margarita- free” crowd is the intent, the customers aren’t going to be very discriminating. 

993553-drinking-a-yard-of-beer-each-at-a-bar--merida-mexico-0

         They have no idea nor do they really care that they’re drinking a mix or that the tequila comes from a jug.  It’s got ice.  It’s got salt.  We are having a large fun time!

         “Let’s party, Baby.  Afterwards let’s go buy a sombrero and one of those sarape blankets and a hammock to bring back to Montana.”

         Honestly, nothing wrong with that.  Vacation fun is vacation fun.  Good on them!  But, you get the idea.

         If you really want a better margarita, here’s a few tips. 

          Yes, it will cost a tad more.  So figure that.

         For one,  ask for real lime juice.  Not “Jose’s Fiesta Lime Juice” in a bottle or jug.  Get the real stuff if at all possible.  It will make a tremendous difference.

         Ask what kind of tequila they’re making your margarita with.  In fact, ask to see the bottle! 

         There are 3 kinds of tequilas. 

         Silver (Plata) is clear.  It has not been aged or not more than 2 months.

         Resposada is slightly amber.  Reposada means “rested” and it has been aged in a barrel up to one year. 

         Anejo means “old.” This tequila has been sitting for awhile aging for more than a year and is much darker.

         The older the tequila, the richer and more full-bodied the taste.

         That doesn’t mean it’s the best for tequila.

          Personally, we feel that the Silver/ Clear plata tequila is best for mixing cocktails.  It’s got a clean flavor that blends nicely with other ingredients.

         I like the Reposada and Anejo in a shot glass or snifter.  It’s meant to be sipped or I especially like it with a cigar at sunset!

         While checking out the bottle, make sure it’s REAL tequila!  The real stuff must be from the blue agave plant and, by law, may ONLY be produced in the regions of Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas.

         I’m not being snobby here. 

         Good tequila does NOT have to be expensive to make a good margarita.  Like wines or beers there are so many great and inexpensive brands. 

         A fancy bottle does not necessarily mean a good tequila.  Conversely a good tequila doesn’t have to be in a fancy bottle either.

         However, like most liquors, the more expensive sipping tequilas do taste better and smoother.  But, that’s OK because I’m not using the good stuff to do slammers or shots with buddies!

         Life’s too short for bad margaritas!  So are vacations.

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. 

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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.

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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.

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         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 »

MY SMALL THINGS THEIR BIG THINGS

MY SMALL THINGS THEIR BIG THINGS

Originally Published the Week of Sept. 14, 2021 in Western Outdoor Publications

         I’m sitting here reveling in my surroundings for a bit as I write this week’s column in my office here in La Paz.

         We just got through Hurricane Olaf that smacked into Baja down here about three days ago and really gave us a spin.

         Funny how things work out here.  Almost a month ago we all watched as Hurricane Nora approached us.  It was all about the same time that Ida hit the U.S. Gulf states.

         For our days, we prepped and stayed vigilant.  You just never know.

        I had my batteries for flashlights; extra waters and masking tape for the windows.  aWe had lots of junk food piled up that could be eaten right from the bag without having to cook in case we lost power (Pringles, Doritos, Chips Ahoy).  And of course bottles of wine.

       We call this “survival eating.”  Not a healthy thing in there!  I’ve been through quite a few hurricanes and it’s hurricane sustenance food.   

       If you have to be shut in, might as well enjoy it.

       I had warned all our fishing clients that we might lose some fishing days.

       Anyway, after all this prepping…

       Nora turned out to be nothing more than a big-weather fart.  Some strong winds.  Some big southern swells.  Not a drop of rain. 

       Actually, kind of a letdown after all the anxiety.

       This week, we did the same thing. 

       We watched Olaf approach.  All the computer and weather experts predicted it would come up the Pacific side of Baja and make a 90-degree turn out to the Pacific Ocean.

       Nothing to really worry about.  Totally benign. A cream-puff storm.

       So, we didn’t do much in terms of prepping

       Last Thursday morning, I launched all our fishing boats and client.  It was early . Seas were flat calm.  Not a hint of wind.  Skies were so clear I could see stars.

       However, just a few hours later, it was like suddenly someone had flipped a switch.  Out’ve nowhere, the heavens opened with huge blasts of thunder.  Lightning bolts could be seen striking in the bay in front of us.

       Mexican apocalypse.

       The rain didn’t drizzle to start.  I came in buckets from the get-go.  Winds whipped trees and everyone caught unawares was literally running and diving for cover like they do in war movies when the fighter planes sweep in.

       Over the next 48-hours, Hurricane Olaf turned into a Category 2 storm.  We had 12-15 inches of rain in less than 24 hours.  We had winds to 90 mph and gusts up to 150. 

       Trees were uprooted.  Roofs torn off. Boats were sunk. Roads were flooded. Arroyos ran like rivers.

       Fortunately, I haven’t heard of any fatalities or serious injuries.

       But, it DID leave us with no power or water.

       And that’s why I’m sitting here now writing about it.

       In this modern world we take a lot for granted. 

       I can always get a glass of water.  Hot showers no problem.  Need to call someone, the cellphone is there.  Need to check something?  Pop the laptop.

       Tough day?   An icy margarita or beer is at arms-length.

       Hungry?  Open the frig and cook up something in the microwave or stovetop.

       Night comes? Turn on the light.

       As I write this, there’s still folks here in town that don’t have water, power or cellphone/ internet from the storm.

       Off-the-grid.

       We were like that for 2 days and we just lights and electric about 12 hours ago.  Trying to work in the office with a flashlight or navigate our apartment with candles just doesn’t cut it.

       Even more importantly, only about 2 hours ago, we got AIR CONDITIONING!

       I guess I’ve gotten to be a whimp in my old age.

       However, when it’s 102 degrees during the day and 92 at night and the humidity level is 85%, and you have nothing but candles and flashlights, it melts even the strongest of men.

       We have our breaking points, right? Imagine sitting in your bathroom fully-clothed with only the hot water on your shower going full blast. You are engulfed in steam.

       And you’re locked in the bathroom for 2 or 3 days.  Try to sleep.  Try to function.

       That’s what it’s like.

       And so, I’m able to type this column while sitting in blessed cool air and my laptop is plugged in and finally re-charging.  There are lights.  The food in the frig isn’t turning to muck.  Sweat isn’t dripping onto my laptop keyboard.

       There’s still a lot of folks in town without water or power.

       We had 46 clients/ fishermen here in town also locked in hotel rooms with no power or water in some cases.  We also had to deal with that as they put on game-faces and had to deal with it as well.

       But, now that we personally are back in the light, I realize (again) just how much we take for granted.  We push buttons on remotes or gadgets or turn handles and all the conveniences of modern life are at our fingertips for our comfort and ease.

       And  every now and then, mother nature reminds us what it’s like without that ability.

       And then it make me think that there’s people right here in this Mexican city that NEVER have those things.  Basic services that we never even think of.

       I do know folks here in town that live by flashlights and lanterns in the night.  I know folks that have to get their water in buckets from a public faucet to bring to their homes for cooking and washing and cleaning.

       There’s no tapping a button or flipping a switch.  There’s no knob or handle to turn.  It’s like this for them 24/7. 

       And, I’m grateful and blessed at this moment.  I have very little to complain about for even a few hours without all my comforts.  

       Ultimately, it’s not an emergency.  It’s an inconvenience not to have these luxuries because that’s what they are. 

       To many others, it’s just another day without. 

       Very humbling.

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 »

CAUGHT BY MOTHER NATURE

CAUGHT BY MOTHER NATURE

Originally Published the Week of Sept. 1, 2021 in Western Outdoor Publications

         As I write this, I’m looking out the office window.   Hurricane Nora is bearing down on us in southern Baja.

         I don’t think it will be too bad.  I hope.

         I mean, compared to historic Hurricane Odile in 2014 that reached Category 4 status and pretty much scoured our area unlike any other storm in Mexican History, Nora maybe end up being nothing more than a mild inconvenience at Category One. 

         Only “mild” 90 mph winds.  Uh-huh.

         Either way, it’s being downgraded so it might not even be that bad.  This will be my 16th hurricane since living in Baja almost 3 decades ago.  I’ve seen worse.

         And right now, the seas are looking pretty angry. The palm trees are getting torqued, but it really doesn’t look that ominous or petulant. 

       There’s a grey sunshine trying to burn through the clouds.  Much like a beach day marine layer in Southern California.

         I can see people still bouncing around on the beach in the tidal surge and storm waves. There’s one kooky kayaker out there paddling against the wind. She probably wishes they hadn’t paddled so far out.  She looks a bit tired, but she’s inching closer to shore.

         Nora is slated to get stronger tonite, but thankfully may dissipate in a day or two without too much yelling and screaming or damage.  If that happens, I will consider that we have dodged a bullet.

         Storms during this time of the year down here in Baja are not uncommon.  I wouldn’t say they are a regular occurrence either.  A big one every few years.  Then years with nothing.  Some years, several small ones.

         But they CAN happen. 

         And they can happen without much notice.  If the atmospheric conditions are right…well…

         Mostly, it’s just some intermittent rain or a scattered thundershower or two.  You wait it out at your favorite dockside bar with a cold one and watch the downpour for a few minutes until the sun pops our again.

         Some, however, like Nora are a little more powerful although largely benign.

         Right now, it looks ominous enough that it looks like we’ll be cancelling fishing for a few days as port captains in Cabo, La Paz and the East Cape shut down all water traffic. 

Beaches are getting pounded with big surf and frankly, it’s pretty snotty on the ocean even if the sun does it’s best to poke out.

         So, what do you do if your vacation is suddenly in jeopardy?

         Well, if you haven’t left yet, obviously check our flights.  If you’re booked with an outfitter or an agency, contact them to get some guidance.

         If you’re already down here and it looks like something big might be coming up the pipeline, you’ll have to make decision.  Stay or go?

         Consider that if you plan to go, so are a lot of other folks trying to book flights to get out before the storm hits.  So, don’t dally on your decision.

 Flights are already full with regular departures let alone lots of new folks now wanting seats.  Seats will be scarce and probably pricey.  But, it’s a decision you have to make.

         Don’t forget to give yourself plenty of time before your flight.  Remember also, that if you haven’t already done so, you’ll need to allow for the extra time to get your covid test at the airport.

         If you decide to stay, I”ll be honest. It’s kinda cool to watch the power of nature do its thing.

         As long as you are safe!

         Stay inside.  There could be all kinds of things flying around.

If you drive, sudden flooding can become not only dangerous but fatal as roads and arroyos literally turn into raging rivers, even with a small amount of rain.

         Keep your electronics charged.  Don’t waste batteries watching tik tok videos or video chatting.  You may lose power and you don’t know when you’ll be able to recharge. 

         Plus, you may need your phone as a flashlight, although I never travel without a little tactical flashlight handy.

         Stock up on waters.  If you have time, get to the local market and grab some candles and masking tape as well for the windows. I always grab edibles that don’t need refrigeration as well. 

        Hate to admit it, but junk food works really well.  I seem to eat more potato chips and Pringles during storms than any other time.  But, not to be total knuckleheaded, we also have cold cuts, bread, energy bars and fruit.

         If you have an ice chest, fill it with water.  Use it as your back-up water to do things like flush toilets.  Oh yea…grab extra toilet paper as well.  Goes without saying.

         And ask housekeeping to bring you lots of extra towels to keep water from coming under the door or sopping up anything that leaks in.

         My wife and I always keep a deck or cards handy too.

         The above recommendations are mostly just for the most severe situations.

         The majority of time, it will never come to that.  You’re gonna get some wind and rain.  I cut out a big trash bag for my head and arms and use it as a rain pancho. 

         Everyone makes it through these things.  And they happen without warning sometimes.  And they happen during the best times to be down in Baja and Mexico in general.   It helps to know what to prepare.

         Also, I keep saying it, but purchase trip insurance ahead of time.  It’s economic and helps recover the costs of lost charters, hotel nights, activities, plane flights and others.

         I’m still here sitting looking out my office window and those clouds are getting darker and the winds are starting to rip a lot harder.  Nora is in the house.

         Gonna go pop a can of Pringles and a beer.

 

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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CUTTING SOME SLACK

CUTTING SOME SLACK

Originally Published the Week of Aug. 11, 2021 in Western Outdoor Publications

          Current affairs here in Mexico…

         At one restaurant, we sat down to a dirty table. All the other tables weren’t much better. We had to ask the waitress to wipe the table and she looked put out by the request.

         At another restaurant, the waiter literally tossed the menus at us onto the table from about a foot away.  Turned and walked away.

         We’ve waited at other restaurants that we normally patronize and were left drumming our fingers on the table for meals that should not have taken THAT long.  I mean, how long does it take to make two plates of fish tacos?

         We’ve had clients tell us they went on some kind of booze cruise or some other kind of tour and find out it was delayed because “not enough crew members” or “they had to find another driver.” 

         We own several businesses here in Mexico and chatting with some other local business owners I guess we’ve got ourselves a labor shortage going on.  Sort of like in the U.S., but somewhat different.

         We thought it was just us. 

For our restaurant it’s been more difficult than usual.

Can’t find a cook.  Not enough waiters.  We’re down a driver…again.  The vegetable delivery guy quit again.  The bakery won’t be bringing burger buns for 4 days because they’re short-handed.

         We have advertisements all over social media, newspapers, school bulletin boards and other platforms.

         Maybe 20 apply.  15 say they’ll be there for an interview. 

        Maybe 5 show up.  Of those, we give 3 of them contracts. 

        Of the three…two of them actually show up for their first day of work.  

       One of the two never shows up. 

       One of the two quits after 2 days.  The other one doesn’t show up after 5 days.  No phone call.  No notice.  Just doesn’t show up.

      Or the universal excuse, “I have to quit because my mother is sick in Guadalajara.”  You have no idea how many times we’ve gotten something like this.   Everyone’s parent gets sick in Guadalajara.  Right up there with “My dog ate my homework.” 

     Other business owners are telling us the same thing.

     Can’t find people to work. 

     But, it’s a bit different than in the U.S. where folks find it more economic to sit on the couch with the remote because they’re getting unemployment checks or stimulus checks.

      Mexico doesn’t have that luxury.  There’s no enemployment down here.  Or stimulus checks.

       For many folks you work or you don’t eat.  So, why can’t we find workers?

      Some of our co-business owners with the same issues told me some of it is simply cultural. 

      “Like the rest of the world, some people just got used to staying at home. If you can ‘get by’ without working, there’s no need to go to work.”

      “Many people live together.  Especially younger people.  You find ‘youngsters’ in their 20’s and 30’s even with their own kids still living in the same house as mama and dad.  No one gets kicked out.  If mama will keep cooking and washing clothes, there is not much motivation to leave the house.  They are spoiled,” is what one business owner said to me disdainfully.

      “Some are just looking for the ‘perfect’ job.  They have no particular skill or education, but if a job isn’t ‘perfect’ they do not stay and bounce from one menial job to the other.” 

     One of my amigos agreed, “Yes, if it seems too much like ‘work,’ they quit!”

     By no means does this mean everyone has this work ethic.  There are many many good hard workers to be found.

     But, they are hard to come by .

     Or they in such demand, they get snatched up having their pick of positions.  And can also command higher pay.

     However, with the pandemic rules changing weekly combined with the shortage of workers, service is inconsistent.

     For example, the covid rules might say you’re allowed only 30% occupancy at a restaurant or hotel. 

     Keep in mind that you lost most of your staff last year when everything shut down so you’ve got almost a completely different staff. 

      Last year’s staff  that you had for years. has moved on.

         Then, they allow you to increase to 40% occupancy.  You optimistically hire and train more people.  

       You teach them how to cook; wait tables; clean rooms; work at reception; drive shuttles…and with a smile!

     Two weeks later, the government knocks everyone back to 30% occupancy. 

         Or, you you are not sell alcohol after 5 p.m.  Or the beaches get closed again.

         That pretty much kills all your evening dinner business.  You have empty tables.  You have empty hotel rooms.  People cancel reservations and trips.

         So, now you have to fire all the new people you just hired and trained.

         Then, the restrictions change again.

         And you just need bodies to work.  Whoever you can get.  Whoever is willing to work. 

        No real time to train properly.  And no one knows how long that person will be working for you either voluntarily or involuntarily.

         So, the guy making tacos, is still learning to fry a tortilla.  He can’t remember if the fish plate gets beans on the side or rice.  Or has never heard of meat “medium rare.”  Cooked mean cooking until it’s done.

         The guy making your margarita has never worked in a bar before.  He thinks a margarita is tequila mixed with orange juice.

         They waitress tells you she’s not sure what’s on the menu.  She has actually been fired or quit her last 3 restaurant jobs.  But, the restaurant owner was desperate to hire someone

         The guy driving your shuttle tosses your luggage in the back and gets lost driving to your hotel.  Takes 20 frustrating minutes to go 4 blocks.

         That’s not to say they’re not trying.  Under the circumstances.  Seems like most of them are. 

         Everyone is just trying to get by.  I have to remember to cut folks some slack and remember it’s not just us.  Or us. 

         “Dog ate my homework and my mother is sick in Guadalajara.”

         It’s just the times we live in now.

 

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 »

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