R Dub ReviewsTaqueria El Tio Juan, Puerto Peñasco

Since I've been so off my game lately that I even failed to post a recipe last Thursday (well, it was Thanksgiving, after all) and I'm still not up to par, I thought I'd entertain you with a YouTube from R Dub!'s famous International Taco Inspection. This video showcases El Tio Juan's on Calle 13. Will this be another 5-Sombrero inspection?

As R Dub says: "Taqueria El Tio Juan's lies in the heart of Rocky Point's Calle 13. On a street filled with restaurants, stands, carts, and taco establishments of all kinds, something about Juan's open-air, half-stand, half-restaurant-looking set-up was appealing. Maybe it was the colorful tile on the floor, or the smell of carne on the grill that called you in; or the rows of old school Coca-Cola plastic tables, and patrons of all ages that seemed to be having fun. Whatever it was that brought me to Uncle Juan's, I was glad I came. Get ready for some of the best tacos ever!"

Be sure to visit The Taco Review: Searching for the perfect taco... one truck at a time!

But the burning question of the day is this: When El Gitano eats there, does he put ketchup on his tacos? :-P

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Ketchup For Puerto Peñasco!

-by El Gitano Peñasco, "The Peñasco Gypsy"

I could list a bushel full of reasons why I like PP (and all of Mexico for that matter), yet having lived, worked and played in Asia, the Pacific, Europe, the Caribbean and the USA over the course of my life I could never really figure out why I have an extra soft spot in my heart for this land of beaches, sun and fun. Until now that is!

According to a recent Wall Street Journal piece by Ilan Brat and Paul Kiernan the U.S. ketchup giant H.J. Heinz Co has discovered that “Mexicans eat more ketchup by sales value (I ‘think’ they meant volume?) than consumers in all but eight other countries. Many of them slather the thick red sauce on chicken, pasta and eggs— even pizza”, and the company is now seeking to “tap” Mexico’s taste for ketchup.

Now we’re talking, amigos, because, to the horror of family and peers, all my life, whenever the opportunity presented itself I, too, have slopped the red delicacy over just about anything you could imagine. And being a connoisseur of fine condiments, I’ve always considered Heinz ketchup to be the world’s finest ‘topper’!


But what I don’t get is this: In a country where I’m sure it is written in their Constitution somewhere that tomatoes (in one form or another) must be served during all three meals each day to all 100 + Million folks (and turistas, too!) how come it took the ‘suits’ at Heinz so long to figure this one out?

Maybe it is because they’ve been too busy with other markets such as the “beans in tomato sauce” they make ‘Down Under’ at their Heinz-Watties factory in Bomen (outside Wagga Wagga) Australia, and hawking those frijoles under their very successful ad slogan "beanz meanz Heinz"…

Now that the good people at Heinz have concluded that there are millions of us here in Mexico that like a good blast of ketchup from time to time I wonder how long it will take them to also discover we like beans, too, because that “beanz means Heinz” sounds pretty darn tasty and I’m sure they could sell some sort of “Frijoles y tortillas” contraption down here if they’d remind us to add a little ketchup, ah, I mean salsa, too!

¡Viva México y Puerto Peñasco!

Email me: El Gitano Penasco

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Carlton Advisory Services to Sell Condo Project in Puerto Penasco

-by La Huerita

In the Real Estate category, I have some interesting news. New York, NY-based Carlton Advisory Services Inc. has been retained by two undisclosed Mexican financial institutions to coordinate a sealed bid loan and REO sale of several properties throughout Mexico. One of those is an un-named 99-unit condominium project in Rocky Point just one block from the ocean. Raise your hand if you have a good idea which project that would be...???

UPDATE Nov. 27: The project in question is the Linda Vista Condominiums in Las Conchas. As follows:

ASSET SUMMARY
Property Type Residential Condominium Building
Asset Status Non Performing Construction Loan
Location Camino a las Conchas S/N, Fraccionamiento las Conchas, Puerto Peñasco,
Sonora.
Collateral Description The subject property is a brand new, 99 unit Class A oceanfront condo project
in Puerto Peñasco. The Project is 93% complete.
Updated Appraised Value N/A
Appraisal Date N/A
Borrower Reservas Territoriales, S.A. de C.V.

LOAN SUMMARY
UPB $24,230,000
Original Note Date 9/20/2006
Maturity Date 2/26/2010
Interest Rate TIIE + 5.50%
Lien Type 1st TD
Payment Type Interest Only

In total, the sale of over $46 million of condominium and detached single family residences, single family performing and non-performing single family mortgages and REOs located throughout Mexico will be handled by Carlton.

Apparently the weakening Mexican economy is finally forcing many Mexican financial institutions to follow the US's lead by beginning the process of deleveraging.

Besides the condominium project in Puerto Penasco the assets being offered for sale inclue a partially completed 64-unit detached single family residential community; a pool of 14 performing single family home mortgages; a pool of 96 non-performing single family home mortgages; and a pool of bank-owned 27 single family homes throughout Mexico.

Carlton Advisory Services, Inc., part of the New York, NY-based Carlton Group, provides real estate debt and equity advisory services to the real estate and financial services industry. The firm offers services including debt and equity placement, investment sales, and commercial and residential loan sales. It caters to investment banks, commercial banks, mortgage companies, specialty finance companies, and insurance companies. The firm’s clientele includes Wachovia, Morgan Stanley, Greenwich Capital, Goldman Sachs, Blackacre Capital, Leman Brothers, Bank of America, Shell Oil, and Merrill Lynch. Carlton was founded in 1991 and is headquartered in New York City with additional offices in Los Angeles, California and Palm Beach Gardens, Fl.

It hasn't been a slow week, but it's been an interesting one at my end of things. Mr. La H fractured his foot, the dog got sick and I'm feeling none to perky myself. So you must excuse the recent lack of postings in The Tides. Hopefully things will return to normal soon and I can stop feeling sorry for myself (though I'm quite enjoying that). ;)

In the meantime, that's all the Buzz on the Beach for today.

Peace out...

About Beach Buzz: Not necessarily the news, this is a place for information, opinion, speculation, gossip, tips and other good stuff about Rocky Point, and Mexico in general. If you have something you'd like to share, I'd like to hear from you!

Contact me at lahuerita2@gmail.com

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Did You Lose Your Mind in Puerto Penasco?

-by El Gitano Peñasco, "The Peñasco Gypsy"

From Cabo to Cozumel, San Carlos to Manzanillo and many places in between over the past 20 years I’ve met many U.S. and Canadian citizens who’ve opened up all sorts of businesses in this wonderful nation.

Even here in Peñasco there are ‘Gringos’ scattered about operating businesses and if you ever sit down with one of these owner/operators (anywhere in Mexico) and ask them for some advice about opening up a business in Mexico they may tell you that you’re crazy for even thinking about it followed with endless ‘tales-of-woe’…

Yet, the Heritage Foundation (a rather conservative ‘Grupo’) reports in its 2009 Index of Economic Freedom that “Mexico scores above the world average in eight of the 10 economic freedoms...”

“The Index of Economic Freedom, an annual guide is published by The Wall Street Journal and The Heritage Foundation” and “The Index covers 10 freedoms – from property rights to entrepreneurship – in 183 countries. For the first time, the 2009 edition also analyzes regions to showcase the freest economies in every part of the world.”

Regardless of where a person opens up, operates and manages a business and whether said person is a ‘National’ or ‘Guest’ of a specific region there are always rules of the road to follow and in that regard there is no difference in starting a business in (e.g.) downtown Phoenix/LA or Puerto Peñasco…

Of course in Peñasco if you need a break from running your business you do have those lovely beaches to stroll down while gazing at the Pelicans flying by… or maybe make a quick dash to Old Port for your lunch hour and munch down some scrumptiously delicious fish tacos (and sauces) that are to die for.

And at the end of the business day you can always stop by your favorite Cantina for hora feliz and maybe watch the sunset over the beautiful Sea of Cortez!

¡Viva México y Puerto Peñasco!

Email me: El Gitano Penasco

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Tres Leches Cake To Die For

It's nearly Thanksgiving time, who's bringing the Tres Leches cake? No hands? Then I'll just have to do it myself. Why NOT add this wonderful cake to the desserts list for the holidays?

Tres Leches is a cake generally served at special occasions such as weddings and birthdays, but with the advent of boxed cake mixes to make it easier this delicious and traditional Mexican dessert can easily be served up any ol' time. It is called "Tres Leches" (3 milks) because it is soaked in 3 different kinds of milk.

There are a couple of tricks involved in making a successful Tres Leches cake using a prepared mix: 1) Add no butter or oil to the mix and 2) Beat the eggs yolks and egg whites separately, and fold the whites into the mix at the end. These steps prevent sogginess in the cake, maintaining its light texture.

If you don't like sweet, sinfully rich desserts you'll want to pass this recipe by. Just more for the rest of us, that's what I say!

And here's the recipe:

TRES LECHES CAKE TO DIE FOR:

• 8 eggs, separated
• 2 boxes yellow cake mix
• 1 teaspoon vanilla
• 1 1/4 cup water
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened, condensed milk
• 1 cup of milk
• sweetened whipped cream for topping
• maraschino cherries for decoration

Preheat oven to 350 degrees.

Beat the egg whites until they form soft peaks.

In a separate large bowl, beat the egg yolks, cake mix, vanilla, and water together until smooth. Gently fold the egg whites into the cake batter until well incorporated and no egg white remains visible.

Pour cake batter into a buttered and floured 9 x 13 cake pan.

Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Let cool on a wire rack. I like to let it cool overnight in the refrigerator, unwrapped, as I find the texture of the cake stands up better that way, but you may want to go ahead to the next step once the cake reaches room temperature.

A couple of hours before serving mix together the three milks. Use a toothpick to carefully poke holes in the cake about every half inch. Slowly drizzle the milk mixture over the cake, allowing it to soak in a bit before adding more. Continue adding the milk mixture until the cake is evenly saturated. Refrigerate for at least 2 hours.

When ready to serve, prepare a topping of sweetened whipped cream:

• 1 cup heavy whipping cream


• 1 tablespoon confectioners’ sugar


• 1 teaspoon vanilla extract


• 3 oz shredded coconut (optional)

Top with maraschino cherries for decoration. Cut into squares and serve.

Buen provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about)

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