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Archive for the ‘mexican food stands’ Category

Speaking Spanish

ADVENTURES IN SPEAKING SPANISH

Originally Published the Week of. Aug. 15, 2018 in Western Outdoor Publications

Among the many goofy signs hanging on the walls in our Tailhunter Restaurant in La Paz. One reads:

“TU ERES UN PENDEJO!”
(You are my friend!)

For the unsuspecting, if you don’t understand Spanish, it really means “You are an idiot.” Hehehehe…

After more than 2 decades down here, I’m kinda proud that I sort of have a handle on Spanish. By the same token, I regret that I’m not better at it. I should be fluent.

I think I have a good ear for it. I can parrot it back. It might not always be grammatically correct, but I can get my meaning across. My problem is that I don’t understand it as well as I should. So, sometimes I fake it.

If you’ve ever listened to a native Spanish speaking person or, better yet, tried to listen to your captain talking on the radio or even listening to a Spanish radio station…HOLY COW…it sounds like one continuous word!

I pretend I understand!

I’m sure English sounds the same to a native speaker also.

On the other hand, my wife Jill is fearless with the language. She understands Spanish way better than myself. She doesn’t speak Spanish as well. But, she doesn’t care. She goes for it. She just talks!

I wish I was more like her.

I still find myself having to think about what I want to say. Formulating in my small brain how to properly articulate it…then, I say it.

But, I’ve had my ups-and-downs.

Like many of us, I had Spanish classes in high school. I even had several college semesters of it. But, I couldn’t talk my way out’ve a Taco Bell.

To learn a language, you really have to live the language where you “think” in Spanish. I’m getting better.

But, you see, I pick up my Spanish from the folks I’m surrounded by on a daily basis. Those are my employees, my fishing captains and my drivers.

That’s a bit like someone who learns English working on the shipping docks, fishing boats or construction sites.

My Spanish reflects that.

And, since my “teachers” don’t exactly instruct me from some language book, my conversation innocently often comes out “unfiltered” and I’ve had some awkward social moments.

For example, caballo is a horse. Cebolla is an onion. I once asked the waiter for some “grilled horse” on my hamburger. You can imagine his face.

Worse yet, on a different occasion, I thought another waiter was going to bust-a-gut  laughing.  Cola is a tail. As in “lobster tail.” Culo is slang for a certain rear  human orifice. Yup…THAT one.

People sometimes curse and call someone a “culero.”  Like the guy who cuts you off in traffice and calling him a “jerk” is too mild.  You get the idea.

I was invited to dinner and the clients told me to order whatever I wanted. This was in the early days. Wow…whatever I want? Really?

So, I whipped out my Spanish and asked the waiter for the “culo de langosta” (lobster orifice). With melted butter of course!

The waiter grinned…took a breath to compose himself… and very nicely corrected me.

“Culo is not on the menu but we do have COLA de langosta!” He probably went back into the kitchen and told his buddies, “BAHAHAHA…You’re not gonna believe what some guy just ordered…”

I’ve had some fun with it too. Especially as I got better.

I”ll have some young guys down here who are going out on the town a bit.

I’ll say, “You guys want to great pick up line for the senoritas? Would like to know how to ask a girl to dance?

Absolutely!

“Walk up to a girl and very politely say, ‘Dame una nalgada.’”

I make them practice that phrase. Over and over. Lock it in! The girls will really love it!

The phrase really means “Give me a spanking.”

Yea, my mom and dad always said I had a rascal streak in me!

I get some funny comments and looks the next morning. Mostly taken all in good fun.

The best honestly, however, is listening to tourists try out their Spanish. God bless ‘em for the effort. It’s appreciated.

It’s one thing to order a plate of tacos and pronounce it “TAY-koe” instead of “TAH-koe.” I get it.

But, especially owning a restaurant and fishing fleet and often the visitors do two things.

For one, they will add “El” to the beginning of everything. And they will add “O” to the end of every word.

So giving Spanish their best shot, “I want a taxi to take me to the hotel” becomes “I want-O an el-taxi-O to take me-O to the el hotel-O.”

Definitely an “A” for effort. Bravo!

Or conversely, when a local doesn’t understand the tourist, the tourist just says it louder the next time . And then louder again!

Right. Maybe if I just say it even louder I’ll be understood!

In all honesty, I love Spanish. I love being able to speak it and I envy those who have mastered it where it just rolls so smoothly on command like so many other gringos who have re-located here.

I’ve taken my Spanish to other countries and I’m pretty proud of it.

In Costa Rica, I was asked “Where did you learn your Spanish?” I told them I lived I Baja, Mexico. They said, “Well, you have an accent!”

Wow! Me? I have an accent? Right on. Give me a high-five!

But yes…there’s different dialects of Spanish too. Kinda like “English spoken by people in Great Britain compared to Alabama compared to Massachusetts compared to Australia.

Spanish in Spain is different from Mexico City. It’s different in Baja. It’s different in East Los Angeles!

Knowing another language is a wonderful ability.   It’s like having a super power.

It’s like knowing a secret code that will open so many doors to communication and understanding. It’s one of my most valued treasures. I keep practicing and learning.

Five new vocabulary words a week.

Next time you come visit, don’t be afraid to use it! If we don’t understand. Just say it louder!

Andale! Viva Mexico, Cabrones!

That’s my story!

signature June '18 two 1

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-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

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

_____________

 


Jonathan Roldan’s
Tailhunter International


Website: 

www.tailhunter-international.com

Mexico Office: Tailhunter International, 755 Paseo Obregon, La Paz, Baja Sur, Mexico
U.S. Mailing Address:  Tailhunter International, 8030 La Mesa Blvd. #178, La Mesa CA  91942

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

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

Tailhunter YouTube Video Channel:

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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FACE EXPRESSION

CHEEKS, BEAKS & EYEBALLS

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

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

 

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

 

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

 

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

 

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

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

 

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

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I changed my mind!

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It’s about how you dress it up!

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

 

Twenty years ago, who woulda thought?

 

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

 

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

 

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

 

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

 

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

 

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

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Here’s lookin’ at you! 

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

 

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

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

 

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

 

Other examples of fish I usually see thrown away…

 

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

bomito

Look dark.  Tastes pretty good!

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

 

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

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Just add saltine crackers for ceviche!

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

 

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

 

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

 

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

 

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

 

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

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

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

 

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

 

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

 

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

That’s my story!

Jonathan signature

______________

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

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

_____________ 

 
Jonathan Roldan’s
Tailhunter International


Website: 
www.tailhunter-international.com

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


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

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

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

Tailhunter YouTube Video Channel:

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

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NO BAD QUESTIONS?

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No Bad Questions?

Originally Published the Week of March 27, 2018 in Western Outdoor Publicastions

As I’m writing this, we’re just about to do our last shows of the season.  Since December, Jill and I have been on the road appearing in our booth at some of the largest fishing/ hunting/ outdoor expositions in the Western U.S.  We’ve been out promoting our fishing operation in La Paz but generally just talking it up about visiting Baja.

 

It’s always fun.  After more than 30 years of standing in booths fielding questions and chatting with thousands of folks, I’d like to share with you some of questions you should ask a prospective outfitter or guide.

 

This applies to whether you meet face-to-face or, as happens in most cases these days, you make an inquiry online or over-the-phone.  At least, give it some thought.

 

Many times, their literature or social media already has it.  But…It’s YOUR vacation.

 

Better to have too much information and being prepared than getting surprised later on.  This is especially true when you might be coming to Mexico or a location in Mexico or Baja for the first time and even moreso, if you don’t speak the language.

 

This is no particular order, but should come up in the conversation somewhere.

 

CREDIBILITY – How long have they been in business?  What’s their background?  I know lots of guys that were truck drivers then one day just decided they were going to be “guides” or “outfitters” with no real background.   Everyone wants to “live the dream” but it’s an entirely different thing to actually turn a hobby into a paying profession.

 

It helps if they have a track record of advertisements or are recommended by someone you know or their social media presence.  It takes something to stay in business in this field.  It’s not everything, but it helps.

 

What do other say about them?  Check places like Trip Advisor and Google which is very regulatory when it comes to posting comments.

 

ACCOUNTABILITY – Is the person you’re talking to going to be there when you are there for your vacation?  Is the person you’re talking to just an agent that you’ll never see or hear from again once you’re booked?  Does the person even live there?

 

Who will actually be delivering the services?

 

Who’s going to be the captain, guide, driver, etc.?   The person you’re talking to might be totally reputable and we know many fine agents, but posing the question doesn’t hurt.  At least you’re expectations will not be misplaced.

 

KNOW WHAT YOU’RE GETTING – You wouldn’t buy a car or a house without having things in writing.  Most outfitters we know that have had any longevity in the hospitality business know their stuff.

 

But, over the course of a conversation things get lost outright or lost in translation.  This is especially true  at shows where so much gets said or on social media where a zillion e-mails or texts might shoot back and forth.  It’s best to have some record of what you’re getting and not getting.

 

Nothing like showing up then finding out there were extra charges for bait, transportation, food, gear, etc.  Major buzz kill having to reach into your pocket unexpectedly.  Or that that hotel “close to the beach” was really 2 blocks away with a view only if you’re on your tippy-toes standing on the roof.

 

PRICE ISN’T EVERYTHING – Like most things in life, you really DO get what you pay for.  If you’re “budget shopping” chances are you’ll get a budget vacation too.

 

It surely doesn’t hurt to ask a prospective outfitter if there’s any discounts, but honestly, I wouldn’t push it.  Maybe if it’s a different time of year.  Maybe a saving if you bring more people.

 

Most outfitters working these days live on a tight budget themselves.  If they are at shows, they are probably already offering discounted trips.

 

But that “discounted trip” might mean you’re now going to be in the room with a single light bulb hanging from the ceiling and sharing a bathroom with two other rooms.

 

I do know some that will get offended if you push too hard.

 

As one outfitter told me, “I know what my services are worth. I work hard.   One guy pushed and pushed for discounts.  So, I asked him, ‘You work hard for your paycheck right? If your boss asked you to take a 20% paycut would you work as hard or as diligently for him?’ The guy shut up. “ Point taken.

 

Another example I have seen numerous times.  One charter operation is $100 less than another.  The less expensive guy might be a little more hesitant to burn extra gas to go where the fish are biting in order to save money. He has to make a living too.

 

Think about it.  Simple economics.  Get the best you can afford.  Not the most you can get away with.  Vacations are too special to cut corners if you don’t have to.

 

There’s also some questions you can ask that will get a raised eyebrow from some outfitters and guides.

 

I have heard people ask me or ask other outfitters:

 

Will you guarantee that I will catch fish? (I’ve never met an outfitter that will!)

 

If I pay more will I catch more fish? (You’re always welcome to pay us more!)

 

If I don’t have a good time, will you refund my money? (I can’t hear you)

 

How many fish will I catch in a day? (I don’t know.  Are you any good?)

 

Can you promise me the sun will be out when I fish? (Sure…let me wave my magic wand!)

 

Will it be too hot for me when I come on vacation? (What’s “too hot” mean?)

 

How can I make it so I only catch smaller fish?  Big fish are too strong for me. (You will love catching bait!)

 

How hard are the beds / pillows at the hotel we will stay at? (Compared to what?)

 

How deep is the ocean? (About that deep!)

 

What if I stop breathing when I SCUBA dive?  (Stay with the snorkel trip!)

 

I heard Baja is primitive. How much toilet paper should I bring? (So “primitive! You better fill a suitcase with it!)

 

We hear them all. And just when you think you’ve heard the all, you get another.

 

“If I have to go ‘number two’ in the middle of the ocean and can’t hold it, what will happen?”

That’s my story!

Jonathan signature

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-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

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

_____________ 

 
Jonathan Roldan’s
Tailhunter International


Website: 
www.tailhunter-international.com

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


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

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

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

Tailhunter YouTube Video Channel:

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

 

 

 

 

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Tell Them Bring the Salad Next Time!

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PEACE OFFERING or DID THE SPANISH GET PUNKED?

NEXT TIME TELL THEM TO BRING THE SALAD INSTEAD!

Originally Published the Week of March 14, 2018 in Western Outdoor News

I’m a fan of history and enjoy finding little obscure bits of historical trivia.  I recently came across a story about our own city of La Paz where we live.

 

If you ever have a chance to visit the city,  I hope you get  the opportunity to visit the city cathedral in the town square.  It’s not a big city.  The cathedral is not hard to find.

 

 

The first thing that will strike you is that it sure doesn’t look like your typical Spanish-style mission so common up-and-down the Baja and into California.

 

It is strikingly absent of the long sepia-colored arched breezeways and adobe walls usually associated with mission architecture.  On the contrary, the La Paz cathedral is kind of square and blocky-looking.

 

It has two atypical  massive bell towers that look more fortress-like than other mission churches.  Heavy stone blocks and concrete masonry have been described as “sober neo-classical” in design.  It doesn’t sound too exciting, but nonetheless, it’s a big church!

 

Indeed, it looks different because it is.

 

Most other missions were constructed by Spanish Jesuit missionaries and conquistadores in the 1600’s and 1700 hundreds.  La Paz didn’t complete it’s house of worship until the latter part of the 1800’s.

 

According to the history, when the Spanish first arrived, they didn’t come as benevolent emissaries of church and crown.  Actually, they showed up as violent buttheads and took a heavy brutal hand to the local indigenous population.  They had no problem applying armor, cannons and musket to get their point across.

 

The locals didn’t take kindly to it and battled back.  And won.  Booted the Spanish right out.

 

This happened again and again.  Something between 5 and 8 incursions by the Spanish were made in La Paz to set up a colony.  In each case, the locals either whupped up on the padres and their military escorts or simply made it difficult to for the Spanish colonists to sustain the outpost.

 

The natives would cut off water; damage crops; and made it impossible for supply trains and ships to replenish and re-inforce the beleaguered  colonists. Life in the New World was hard  and brutal enough let alone being harassed by belligerent tribes.

 

So, the Spanish would pack up and sail away.

 

At least until the next intrepid group of helmet-headed imperialists showed up.

 

According to the story, during one of these attempts, the Spanish thought they were making some headway with the locals.  Rather than attack, the tribesmen presented the Spanish with many loaves of native papaya bread.

 

A welcome gift and gesture indeed!  The Spanish were thrilled with this apparently peaceful overture.  So, thrilled that they decided to have a fiesta to celebrate the wondrous gift of the delicious bread. A bit like the colonists at the first Thankgiving.

 

It was during this fiesta that the Spanish found out that the natives had a special method to making their bread.

 

The natives loved papaya and would consume the entire fruit wasting nothing.  This included the skin, meat and seeds.  It was their traditional way.

 

So far so good.  The key words are “wasting nothing.”

 

The most interesting part was that the tribespeople would then gather up the “previously digested seeds.”  Use your imagination.

 

The seeds ground into the flour used to make this special “Baja Bread” …wasting nothing!

 

Upon hearing this, the Spanish pretty much choked and gagged in” mid-chew” thinking about the origins of their yummy bread.

 

They were mad. Fighting mad at what they perceived was a cruel and sinister joke.  No one was laughing.  The Spaniards thought they got punked big time.  Talk about a “party fail!”

 

And once again, hostilities broke out.  The Spanish had no sense of humor and much blood was spilled over breaking bread.

 

A peace offering misunderstood and gone awry?  Or a dastardly prank pulled on the Spanish masters and padres?

 

We will never know.

 

But the natives again rose up and pummeled the Spanish back to the mother country.

 

I love history.

 

That’s my story!

Jonathan signature

______________

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

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

_____________ 

 

Jonathan Roldan’s
Tailhunter International


Website: 

www.tailhunter-international.com

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


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

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

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

Tailhunter YouTube Video Channel:

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

Read Full Post »

A Better Fish Fillet

Pancho gaff

Taking care of your fish starts before you even get the fish in the boat!

Sasime tuna chunks

Unbruised firm chilled and ready!

A Better Fish Fillet

Originally Published the Week of Dec 4, 2017 in Western Outdoor Publications

In addition to having our fishing fleet here in La Paz, we also commercially pack fish as well.  During the season, I’m personally in our “fish cave” 2-5 hours a day handling the fish for our clients.

 

Needless to say, I see a heck-of-a-lot of fish.  We get fish that belongs to our clients as well as other anglers who fish elsewhere or have their own boats.

 

It’s very rewarding to send folks home with some really nicely done fish.  Whether they fish with us or not, isn’t important. I like seeing the smiles knowing they’re taking home the very best memories that go along with those packages of fillets.

 

Even better to get calls or e-mails from folks months later.  Or, even longer!

 

They tell me how surprised they are that the fish still tastes steller and just as good as the day they got it.  It’s gratifying.  YESSSS!!!

 

I love it when folks bring me their fish.  Most of the time, it’s at least already cleaned by the captain or deckhand and I’m just fine-trimming, weighing and portioning it so we can vacuum seal it.

 

However, there are times when I simply cringe seeing the fish that’s brought to me.  I literally hate to send it home with folks.

 

What’s that old adage? “Poop in…poop out?” (add in your own derogatory expletive).

 

It’s like anything else.  If you start with good stuff, you end up with good stuff.  If you give me great fish to work with, I’m gonna send you out with some good stuff too.

 

If only folks would think a little bit, and take better care of their fish, it would make a big difference.  That starts long before they bring me their fish.

 

For example, I know you don’t always have control over it, but whenever possible, go for…or ask for head gaffs on a fish. Not always possible.  And it takes a certain level of skill between the gaffer and the angler.

 

A lot of anglers don’t realize that it takes a bit of finesse to lay out a hot fish “just so” whereby the captain can gaff it in the head.  Sometimes, a captain is just anxious to get the fish in the boat so the client doesn’t lose the fish.  I get it.

 

But, sticking the fish in the head, avoids damaging the tasty valuable meat.  When a fish gets stuck in the body it continues to pump blood into the flesh.  It “bruises”, if you will. A big ugly bruise.  Especially, muscular fish like tuna.

 

So… I get these gorgeous chunks of valuable fish and so much of it is ruined by huge bloody “bruises” in the meat.   It has to be cut-out and discarded.  I’ve had to toss out 10-20% of otherwise perfectly good meat due to bleeding.

 

Along those lines even if you don’t get a head gaff…Once you do get your fish in the boat, give some thought to “bleeding” your fish.  Time constraints in the middle of a hot bite will sometimes prevent this, but if you can do this or ask for it, it makes a huge difference.

 

Simply, while the fish is still alive, cut it by the heart and bleed it. If you can, hold it in the water, the heart will pump out excess blood.

 

When any creature dies, it starts to deteriorate immediately. Logically, so does the blood.

 

When you let a fish pump out it’s blood, it greatly enhances the quality of the meat and taste.  You’ll notice a fresher less fishy flavor and the flesh will have a lighter color to it.

 

Of course, the worst kind of fish I receive is when the fish has not been kept cool after it dies.  Ice is critical.  If not ice, at least, don’t leave it out in the hot Baja sun as some folks do.  It’s literally cooking!

 

The fish comes to me and it almost “dissolves” in my hands.  It falls apart.  It’s mushy. It falls off the bone.  It’s grey and discolored.

 

Tasty tuna, wahoo, snapper…it doesn’t matter.  It might already be starting to stink.  I wouldn’t serve it to our cats.  Unsalvageable.

 

Often, so much if it, I can’t even pack.  In all fairness, I have to throw it away.

 

If it’s somewhat salvageable, I know it’s gonna be crap when the folks eat it and there’s no way to explain once they walk out the door and go home with their fish.  Just such a waste.

 

Another peeve is letting fish sit in water after it’s cleaned.  No plastic bag.  Just sitting and floating around.  Often it’s in the melted ice.  Maybe it’s cool.  Maybe the water is already tepid and warm.

 

Just floating and maybe getting warm.  A lovely “soup” in the making. But either way, two things are happening.

 

It’s breaking down into mush. Maybe not so fast just sitting out in the sun, but on it’s way to falling apart.

 

Second, the fresh water is getting infused into the flesh.  For one, it might not be the best water to begin with.  But, sitting in fresh water, the natural saltiness that makes ocean-fish so tasty is getting lost.  Want bland-tasting fish? Let it soak in fresh water.

 

A quick fresh water rinse is OK.  Letting it soak is tragic.

 

Lastly, you would think it’s common sense.  But avoid the urge to put your fish in the same ice chest as bottles of beer!  If you must join them, use canned beer.

 

You can imagine what happens when beer bottles break in an ice chest full of fish fillets.

 

I’m good, but not that good.  Impossible to pick little pieces of glass out’ve your fish fillets.  I have to tell you all your fish is headed into the trash unless you want to eat pieces of glass!

 

A little thought is well worth it.

That’s my story!

Jonathan signature

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-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

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

_____________ 

 
Jonathan Roldan’s
Tailhunter International
 
TAILHUNTER FISHING FLEET #1 Rated on Trip Advisor
TAILHUNTER RESTAURANT BAR Top 5 – Rated in La Paz on Trip Advisor
 
Now follow us on FACEBOOK TOO
 

U.S. Office: 8030 La Mesa, Suite #178, La Mesa CA  91942
Mexico Office: 755 Paseo Obregon, La Paz, Baja Sur, Mexico
Phones:
from USA : 626-638-3383
from Mexico: 044-612-53311
.
Tailhunter Weekly Fishing Report:
http://fishreport.jonathanroldan.com/

“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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“But They’re Not On The ‘Net, Man!”

5 stars

BUT THEY”RE NOT ON THE ‘NET, MAN!

Originally Published the Week of Nov. 21, 2017 in Western Outdoor Publications

I’m as guilty as anyone.

 

I don’t think I’m quite a “slave” to social media, but yea, it peeks it’s obtrusive face into my life more than I would like to admit.

 

I’m not one of those constantly buried with my nose in my smartphone. My thumbs aren’t constantly tapping out messages.  I don’t need to “like” or “friend” everyone on Facebook, Instagram, Snapchat, Whatsapp or all the others.  Thank you, I have enough clutter.

 

But, they do have a time and place.

 

And one of them is when I go to a new place or plan to make reservations. Or I’m on a rare vacation.

 

Darn, I hit those review websites like Trip Advisor, Yelp and Google pretty hard.

 

Half-a-dozen screens open on my laptop!  Do they have 3 stars?  5 stars?  How many reviews do they have?  Someone didn’t like their service?  Beds too hard? Drinks too small?  Noisy kids in the pool?  Overcooked food?  No wi-fi?

 

Compare.  Compare. Compare.

 

Sometimes the information superhighway is just overloaded with too darned much info. Boggles the brain.

 

Hey, everyone gets a bad review every now and then. Even the best.  Not everyone likes Santa Clause, the Pope, or the Dali Lama. Not everyone liked the “Sound of Music” or thinks, Disneyland is the “happiest place on Earth.” So, a bad review now and then won’t deter me.

 

But, a whole bunch of bad reviews is a different animal.  Danger. Danger.

 

A whole lot of good reviews surely helps.

 

But sometimes, it helps to just push yourself away from the screen and keyboard.  Especially in Baja.  Wake up and smell the salt air…the desert…the beans and rice, as it were.  Go all in. Taste the salsa!

 

Use a bit of common sense.  A dash of adventure.  Open your eyes, ears and senses.

 

If it looks good…feels good…other people are there…chances are it IS good.  Even if it’s not listed on some webpage.

 

Some of the best places will never show up on any social media review board.  You’ll never read about the friendly service; the cozy room; the tasty margarita or the best taco you’ve ever had on the internet.

 

The owners and managers themselves aren’t checking their reviews every day and wringing their hands about a bad write-up or counting their good comments proudly.

 

A lot of the best out there don’t know.  Or care.

 

I once offered to write a review in a magazine I worked for of a little-known family-owned hotel that sat at the end of a gravel road on pristine stretch of beach.  The hotel had been in the family for 3 generations.

 

I told the owner it would help bring lots of business. I would also post it on the internet on several blogs that I wrote.  It would be super!

 

The owner smiled and said,“Gracias, that is very kind.  But no thank you. We have enough business and we like it that way.  We don’t want to be so busy.  Just tell your friends you had a good time.  That’s enough.”

 

I had never met someone who didn’t want MORE publicity.  Even free publicity!

 

As his wife explained to me later, more people meant more upkeep, more maintenance, more workers, bigger parking lot, bigger kitchen…more strangers, more amenities, blah blah blah.

 

I got it.  There was something to that.

 

And they were right.  Bigger it not always better.

 

Over the years, I’ve found in Baja that some of the best places are down that dirt or gravel road.  They’re not listed.  You’ll never find if they are rated 2 stars or 5 stars.

 

You’ll find them behind two palm trees and a rickety fence with hand-painted letters.   And a sign pointing toward the beach.

 

They have 6 rooms and little cantina and Mama Maria makes breakfast every morning.  Papa Carlos will show you to your room overlooking the beach.  Son, Danny, laughingly chases the chicken out from behind the bar and makes a mean tequila sunrise. The happy family dog takes handouts.

 

You’ll find another place under a light post on a street corner surrounded by plastic chairs and a line of folks waiting for a fresh sizzling carne asada taco.

 

Luz takes the orders and makes change with a smile. Older brother, Julio handles the grill like a Benihana chef and flirts with the neighbor girls.  Tacos are a buck.  Bottles of Coke or orange soda are in the plastic ice chest.  Help yourself and tell Luz.

 

You’ll find another place 3 blocks from the neon strip and the booming discos.  It’s wedged between a dress shop and a travel agency.  The menus are plastic like the chairs and tablecloth and utensils.

 

The “napkins” are a roll of papertowels.

 

But Vincente the waiter is also the owner.  He promises you the best lobster burrito you’ve ever had.  And he’s right!  Fifty pesos?  About 3 bucks.  Are you kidding me?  Keep the change, Vincente!

 

You ask your taxi driver, Chuy, about a good tour company to take you around town.  He tells you he’ll take you and the family to all the best places and be your personal driver.  Fifty bucks for the whole day.  You take a chance.  What the heck.  All in.

 

He takes you to his favorite restaurants where they treat you like family. He directs you to some great deals on shopping and tells you if they’re charging too much.  Chuy jumps right into the bargaining to buy that sarape and silver bracelet you think you need. Money and laughs exchange hands.

 

He drives you to the best beach and wanders away for a few hours so you have some private time with the family. Barbecued shrimp on a stick?  Coming right up!

 

He takes you to the old cathedral and town square and you listen to local musicians play guitar to the pigeons and doves.

 

None of these people or places will ever be listed on the internet.  You’ll never be able to write a review about them or give them any “stars.”

 

But, you’ll never forget the smiles and experiences either.

That’s my story!

Jonathan signature

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-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

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

_____________ 

 
Jonathan Roldan’s
Tailhunter International
 
TAILHUNTER FISHING FLEET #1 Rated on Trip Advisor
TAILHUNTER RESTAURANT BAR Top 5 – Rated in La Paz on Trip Advisor
 
Now follow us on FACEBOOK TOO

 

U.S. Office: 8030 La Mesa, Suite #178, La Mesa CA  91942
Mexico Office: 755 Paseo Obregon, La Paz, Baja Sur, Mexico
Phones:
from USA : 626-638-3383
from Mexico: 044-612-53311
.
Tailhunter Weekly Fishing Report:
http://fishreport.jonathanroldan.com/

“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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BUDDY DO YOU HAVE SOME CHANGE?

 

money exchange

Buddy Do You Have Some Change?

Originally Published the Week of Oct. 10, 2017 in Western Outdoor Publications

In all the years and all the columns that I’ve written, I don’t know how I could have passed up the subject of money changing.   But, lately, I’ve gotten a number of folks asking so I guess that’s the genesis of this week’s subject.

 

If you’re coming to Mexico, is it a good idea to change dollars to pesos?

 

The answer is yes.

 

Using the “coin of the realm” is always a good idea, but especially now.  With the dollar-to-peso exchange rate at 16 to 18 pesos to the dollar, you stretch your purchasing power by having a pocketful of pesos.

 

There’s more “bang for the buck” as you wander around buying t-shirts for the kids; a sombrero that will end up in a garage sale; and another round of tequila against your better judgment.

 

Don’t get me wrong.  U.S. dollars are really welcome down here and we love having you spend them, but pesos are just handy to have.

 

With pesos in hand, if you see the shrimp dinner costing 150 pesos, you don’t have to do the mental gymnastics to figure how to convert to dollars.   It’s sure easier to figure out the 10% tip too.  It’s also easy math  to calculate if you received the correct amount of change.

 

Additionally, many local business, charge a little more for taking dollars.  We accept them as a “convenience” for visitors like you, but it actually costs us to accept those dollars.  So, there might be a small “visitor tax.”

 

Let me explain.

 

In order to deposit our earnings into the Mexican bank we have to convert them to pesos.  There’s a bank transaction fee attached so Mexican businesses lose some money by doing that.

 

Additionally  some Mexican banks only allow a certain amount of dollars to be deposited by the week or month. If you have more than that, you have to hold onto it and sit on it.

 

For a business, money sitting there doing nothing is not doing anyone any good.  Can’t pay bills.  Can’t make payroll.  Can’t purchase inventory with money that has to sit and, at some point, be accounted for.

 

So that begs the larger question for visitors.  Where should I exchange my money?

 

Out-of-hand, I used to  tell folks to change your money at the airport.  You’re already there.  It’s handy.  They have plenty of money. And the rates seemed about right for the market.

 

WRONG!

 

I didn’t realize that those exchange offices at the airport tack on huge “transaction fees” that pretty much erase any real pragmatic reason for using them.  If you have to use them, use them.  But, there’s better places.

 

For one, there’s your bank at home. Start with them.  You know them.  They know you.  You have an account or two with them. They won’t ding you so hard.

 

If you didn’t get it done before you left home and now you’re in-country, the next place I’d hit is the various money exchange houses around town.  In tourist places like Cabo San Lucas or larger cities like Ensenada or Tijuana, you’ll find them all over.

 

Some are just little kiosks.  Others have small offices.

 

But, they’re easy to find.   And they’re competitive.  Not just with the market rates, but against each other.  The want your business.  They want your dollars and are eager to hand you pesos.

 

Also in the larger tourist areas, they’re open all the time.  You suddenly realize you’re out’ve pesos for a late night taco run.  Or, you know that no one will be able to accept or break your $100 bills, you can usually find someone to change your money.

 

If you’re in a smaller community like La Paz, where we live,  or even smaller places, the money exchange houses will be harder to find and their hours will be more limited. But, they’re there.

 

So, try to think ahead.  If you need change after 5 p.m. you might be out’ve luck.  They‘ll be closed.

 

However, secondary and tertiary options can be found.

 

If you’re at a larger hotel, they can often exchange smaller amounts at the front desk.   For example you need to change $40 bucks that’s fine.  If you’re trying to change $500 dollars, not so fine.

 

But it’s subject to them having dinero in the til.  Don’t always count on the reception desk being able to make change or conversions.  But, it’s an option.

 

There are also larger grocery store chains that have “customer service desks” just like back home. They usually have more money on hand and offer pretty good exchange rates.

 

Just be aware that many places do not accept bills over $20 because of fear of counterfeit.  So, bring five $20 bills.  Don’t bring one $100 bill.

 

There are also ATM machines all over.  Personally, I avoid them.  There’s too many opportunities for fraud, especially in ATM’s on street corners or willy-nilly in markets or bars.  If your card gets eaten by the machine, it’s not like you can ask the bartender to get it out for you.

 

If you have to use an ATM, use one at a bank.  That way if there’s an issue, there’s bank personnel who can assist.  The ATM’s will dispense 200 peso notes (about $11).  And you’ll see a transaction fee on your next statement.  But, in a pinch, it’s better than nothing!

That’s my story!

Jonathan signature

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-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

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

_____________ 

 
Jonathan Roldan’s
Tailhunter International
 
TAILHUNTER FISHING FLEET #1 Rated on Trip Advisor
TAILHUNTER RESTAURANT BAR Top 5 – Rated in La Paz on Trip Advisor
 
Now follow us on FACEBOOK TOO

 

U.S. Office: 8030 La Mesa, Suite #178, La Mesa CA  91942
Mexico Office: 755 Paseo Obregon, La Paz, Baja Sur, Mexico
Phones:
from USA : 626-638-3383
from Mexico: 044-612-53311
.
Tailhunter Weekly Fishing Report:
http://fishreport.jonathanroldan.com/

“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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