Las Palomas Beach and Golf Resort Loses its Managing Director

In the "People on the Move" category, Fernando Garcia Rossette, who has served as Managing Director of the Las Palomas Beach and Golf Resort since March 2007, has left that position to move to the soon-to-open Riviera Maya Grand Velas resort south of Cancun.

There is no word yet about who has/will replace Rosette at Las Palomas.

With more than 30 years of experience, Rossette has garnered a reputation for creating professional service standards that exceed guest expectations with an immaculate experience. Degreed from the Escuela de Tourismo in Granada, Spain, Rossette's particular area of expertise is finance. In fact, he has often been recruited for his great success in turning lackluster properties into successful ventures, including tenures at the Holiday Inn in Puerto Vallarta as the Director of Operations, the Hotel Sierra Radisson Plaza in Manzanillo, Mexico as the Property Director and the Stouffer Presidente Cancun Hotel as the General Manager.

Prior to joining Las Palomas, he was the General Director of the Hotel Grand Velas All Suites & Spa Resort in Puerto Vallarta, Mexico from 2002 to 2006. Rossette joined the resort in its pre-opening phase and under his leadership the property garnered a Leading Hotels of the World distinction, a Four Diamond Award from the American Automobile Association (AAA) and was named the "Most Excellent Spa Hotel in Mexico, Latin America and the Caribbean" by Conde Nast Traveler.

Las Palomas is a 350-acre golf community located on Sandy Beach. The master plan, designed by Swaback Partners, includes some 2,000 residences as well as the area's only par 72, 18-hole championship semi-private golf course -- the only authentic links course in the southwest -- designed by Forrest Richardson & Associates and rated number one by Golf Inc. magazine for International Development.

Amenities include specialty restaurants, a boutique, fitness center, negative edge pools with spectacular views of the Sea of Cortez, waterslide, lazy river, pool bar, and room service. Every Suite features electronic, keyless entry system, fully furnished living area with television, DVD player, TV and satellite connection, wireless internet connection and the ultimate in resort amenities.

Medical Tourism in Mexico and American Insurance Companies

Hospital Cima Hermosillo has been certified as a world-class hospital by the Joint Commission International, one of the first hospitals in Mexico to receive this certification. Only about 100 hospitals in the world are so accredited, making this a very important event.

Of particular note is that the hospital has signed a contract with Companion Global Healthcare Inc. to be included in its network, so Blue Cross and Blue Shield members can seek treatment there. Procedures covered include cardiology, gynecology and orthopedic surgeries, and there are no deductibles to pay. Members now have access to the hospital's 60% discount of what the U.S. price is.

The contract with the U.S. insurance company currently covers about a dozen procedures, but the hospital is hoping the list will expand.

International Hospital Corp. (IHC) of Dallas, Texas owns CIMA Hermosillo, which is one of Mexico’s main medical centers for cardiology. Companion Global Healthcare is based in Columbia, USA. It provides assistance to American based customers who travel to its network hospitals, serving as a single point for appointments, travel arrangements, case management, medical travel insurance and follow-up care in the United States.

And what does this have to do with Puerto Peñasco?

Well, about a year ago it was reported that Carlos Slim's Ideal company had formed a partnership with Grupo Star Medica to open new medical centers in Puerto Peñasco and Los Cabos catering specifically to U.S. babyboomers. At the time Slim, who owns Telefonos de Mexico among other companies, said that the sharply increased costs of health care in the United States, much of it borne by the federal government in Medicare costs, presents an opportunity for Mexico to become a place where retirees can come to get medical care at a much lower cost. He reckoned that fulfilling that opportunity would require getting Medicare/Medicaid to cover medical procedures done in Mexico.

The political obstacles to that are probably too great to overcome, but this new alliance with Blue Cross and Blue Shield might open the doors to this venture-- at least for those with private insurance.

Not much has been mentioned in the news about the proposed medical center in Rocky Point over the last year, and with the possible advent of Universal Health Care in the U.S. under the Obama administration I'm not sure how the logistics of it all would work out. But I'd bet that if the Insurance and Pharmaceutical companies have any input, the price for medical procedures and prescription drugs will remain cheaper in Mexico for some time to come. In any event, a high tech medical center in Puerto Peñasco would be a wonderful thing, if it comes to pass.

So is Slim still moving ahead with his plans, now that he's only the third richest man in the world instead of the first? You'll know when I know. ;)

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CAPIROTADA: Mexican Bread Pudding for Lent

If it's Thursday it must be time for a recipe!

Capirotada is the Mexican version of bread pudding, but if you're expecting the custardy back-home version you're used to, you'll be surprised by this recipe. Many Mexican restaurants in Puerto Peñasco have this dish on their menus, especially during Lent and at Christmas time, and you really should try it some time-- even if you don't normally like bread pudding.

There are as many versions of Mexican bread pudding as there are families in Mexico that make it, but all recipes have a few things in common. The basic (and original) version is basically bread, sprinkled with raisins, cheese and peanuts, with a syrup made from water, piloncillo (Mexican brown sugar), cinnamon, nutmeg, coriander, star anise (or aniseed), cloves, and peppercorns poured over it before it's baked.

According to Wikipedia, "These are identical ingredients to those used during the 1640s in New Spain to make breads and cakes. The ingredients and recipes have been recorded by the Holy Office of the Inquisition and saved to this day in the archives.

"The basic ingredients carry a rich symbolism to the Passion of Christ, and the dish is viewed by many Mexican and Mexican-American families as a reminder of the suffering of Christ on Good Friday. The bread is for the Body of Christ, the syrup is his blood, the cloves are the nails of the cross, and the whole cinnamon sticks are the wood of the cross. The melted cheese stands for the Holy Shroud."

But as recipes get handed down through time, interesting changes are made until the end result can be chock full of new flavors and greater sophistication.

Getting to Puerto Penasco, Mexico

Getting to Puerto Peñasco is simple, especially if you are driving from Arizona. From either Phoenix or Tucson the trip down takes only about 4 hours (if you don't go more than 10mph above the speed limits).

BY CAR:
Besides using your own vehicle to get to Puerto Penasco, there are also several shuttle vans operating out of Phoenix and Tucson that make daily trips there. They will pretty much deliver you to the doorstep of your ultimate destination, and if you are nervous about driving in Mexico that might be the way to go for you. Note that while car rentals are available in Rocky Point, it can be expensive and you might not have a lot of choice.

Note also that if you drive into Mexico you MUST buy Mexican insurance. Your US car insurance will not cover you in Mexico, and if you are in an accident without insurance you will be in a world of hurt. There are many places along the road south where you can pick that up; the process is simple and inexpensive. Don't leave home without it.

If you don't want to take your own vehicle, or can't, some US car rental agencies will allow you to drive into Mexico, so you might want to check around to see what their policies are.

You will find detailed driving directions from Arizona and California below.


SPEED LIMITS:
Obey the speed limits between Gila Bend and the border, especially around Ajo. The Ajo police have radar and they know how to use it. This is Hwy. 85 and because it is often pretty empty people have a tendency to go really fast, often drinking while they're driving. There have been many accidents on this road as a result, and this has encouraged an increased presence of Highway Patrol and local Police patrolling the highway.

Remember that once you enter Mexico the speed limit is posted in Kilometers per Hour, not Miles per Hour. The average speed limit between Sonoyta and Rocky Point is 90 Kilometers per Hour = 55.92 Miles per Hour. Almost no one obeys that speed limit, but as on AZ. Hwy. 85 you really have to watch for reckless drivers on this otherwise fine road. Keep your speed to a reasonable level and watch for a few sharp curves (and an occasional Mexican Highway Patrol car hiding out where you won't see it until it's too late).

The following might be helpful to you:

• 1 Kilometer per Hour = 0.62 Miles per Hour
• 35 Kilometers per Hour = 21.75 Miles per Hour
• 75 Kilometers per Hour = 46.60 Miles per Hour
• 120 Kilometers per Hour = 74.56 Miles per Hour

BY AIR
There are 2 airports in Puerto Penasco, the old one just outside of town which serves mainly smaller aircraft and is used by private pilots and charters, and a new international airport (the Mar de Cortés International Airport) about 20 miles south of town in the La Jolla de Cortez (Mayan Palace) area that is scheduled to open for real business in 2009. As of June 2009, there are no airlines offering regularly scheduled flights into the city, with the possible exception of Aéreo Calafia (sometimes erroneously spelled Aero Calafia) between Rocky Point and Hermosillo.

In the meantime, many people from out of the area choose to fly to Phoenix or Tucson and drive down from there.

For information about Crossing the Border-- what papers you'll need, what you can legally take with you (coming and going), taking your pets, etc., visit the BORDER CROSSING page (coming soon).

APPROXIMATE DRIVING DISTANCES:

Ajo, Az................. 94 miles Albuquerque,Nm......... 678 miles Caborca, Mx............ 108 miles Denver, Co ........... 1124 miles Farmington, Ut......... 925 miles Guaymas, Mx.............345 miles Hermosillo, Mx..........270 miles Las Vegas, Nv...........514 miles Los Angeles, Ca.........425 miles (Going thru Gila Bend, etc.) Los Angeles, Ca.........550 miles (Going south thru Yuma, etc.) Lukeville, Az ...........68 miles Nogales, Mx ............294 miles Phoenix, Az ............215 miles (Taking the 85 through Gila Bend, etc.) San Carlos,Mx...........357 miles San Diego, Ca ..........445 miles (Going thru Gila Bend, etc.) San Diego, Ca ..........350 miles (Going east thru Yuma, etc.) San Francisco, Ca.......927 miles Salt Lake City, Ut .....890 miles Sonoyta, Mx .............66 miles Tucson, Az .............216 miles Yuma, Az ...............150 miles (Via the new coastal highway [Sonora Hwy 003]

Note: Once you have crossed the U.S./Mexican border you'll be in the Mexican town of Sonoyta. Stay to the right and you will see signs which direct you through town to Puerto Penasco. Just keep a lookout for them. They will place you on Mexico Route 8 and an almost straight run to Puerto Penasco. There are a few sharp turns though so stay alert DON'T DRIVE AT NIGHT.


Within Sonoyta the speed limits are S.L.O.W. Mostly it is 40 kph (25mph) but in places it is 20kph (12mph!)-- and in those places there is usually a traffic cop hanging around just waiting to bust you for speeding. Radar is also used to enforce the speed limits, seemingly aimed primarily at gringos who tend to speed through town in their pickups and SUVs. So the best advice is to obey the speed limit even when the drivers behind you get really mad; on more than one occasion such a driver has ended up grateful as someone else speeding past got pulled over. See the "Speed Limits" note further up in this post.

DIRECTIONS FROM PHOENIX:

Take the I-10 West out of Phoenix to State Highway 85 South. Follow 85 through the towns of Gila Bend, Ajo and Why until you reach the Mexican Border at Lukeville, which is your last chance to stock up on anything you've forgotten before entering Mexico. You will see the border there, and crossing is usually a piece of cake. Remember that the border is closed from 10:00PM to 6:00AM.

DIRECTIONS FROM TUCSON

In Tucson you have 3 main options. Pick up Valencia Road heading West (this is the largest major street in Tucson); Valencia will become State Highway 86 - still heading West- and you will stay on 86. Or you can take Ajo Way or I-19 (Ajo Exit), also heading West, to Hwy 86. Once on Highway 86 continue West through the tiny towns of Sells and Quijotoa on the Papago/Tohono O'Odham Indian Reservation to the town of Why. At Why turn left onto State Highway 85 South. Follow Highway 85 South to Lukeville, which is your last chance to stock up on anything you've forgotten before entering Mexico. You will see the border there, and crossing is usually a piece of cake. Remember that the border is closed from 10:00PM to 6:00AM.

DIRECTIONS FROM LOS ANGELES

From L.A. you have two choices. The original (and longer) route is to take Interstate Highway 10 East to the Arizona town of Buckeye, then turn south on State Highway 85 through the towns of Gila Bend, Ajo and Why until you reach Lukeville at the Mexican border.

The new shorter route is to take US-101 South and East to Yuma, AZ. Keep left to merge onto the San Bernardino Freeway toward San Bernardino. That FWY becomes I-10 E. Stay to the right to take CA-86 SPUR S via EXIT 145 toward CA-86 S EXPRESSWAY/BRAWLEY/EL CENTRO. CA-86 SPUR S becomes CA-86 S. Stay STRAIGHT to go onto E MAIN ST/CA-78. Continue to follow CA-78 until you see the sign for CA-111 S. Turn RIGHT onto CA-111 S. Merge onto I-8 E toward YUMA (Crossing into ARIZONA). Take the US-95/16TH ST exit, EXIT 2. Turn RIGHT onto US-95/E 16TH ST. Turn LEFT onto US-95. Turn LEFT onto URTUZUASTEGUI ST. (Don't worry, you'll see signs directing you to San Luis, AZ and to Mexico; just follow them.)

This will put you in busy little San Luis, AZ, which is where you will cross the border into Mexico at San Luis Rio Colorado. From the border, follow the signs toward El Golfo de Santa Clara (a small town 70 miles south on the northernmost point of the Sea of Cortez, at its confluence with the Colorado River.) In El Golfo, follow the signs to Puerto Penasco. You will be on Sonora State Hwy 003, a new and excellent road.

Alternately there is a new toll road out of San Luis that will shave about half an hour off your trip, but it will cost you 94 pesos. As you are leaving town you will turn south onto Hwy SON 197. The toll booth is at Estacion Doctor (your last chance for bathrooms for awhile). This is a new 2-lane highway; it is fast and straight and will take you eventually to some railroad tracks. After you cross the tracks you will make a left turn onto Hwy SON 003. Driving along on 003, you will pass some odd looking "igloo"-type buildings. Shortly after that you will come to a turnoff where you can choose left for Puerto Penasco or go straight for El Golfo. The choice is yours. Heading left for Rocky Point (still on Hwy 003, the new Coastal Highway), you will find a couple of nice Ecology Stations along the way and they are worth a stop. In addition, at tiny El Solito (you can't miss seeing it) you can stretch your legs and get a cold drink and a little something to snack on if you're not in too big a hurry. Not long after El Solito you will turn left at another well-marked intersection, which will take you to the main highway into Rocky Point(you're almost there!). At the next intersection, turn right into the traffic and you are now at the outskirts of town.

Stock up on anything you may have forgotten in San Luis, and top off your gas tank, in San Luis Rio Colorado (where gas is cheaper). Beyond El Golfo there are few amenities and it's about 85 miles to Puerto Penasco from there. Bring your camera, there are some nice photo ops along the way.

DIRECTIONS FROM SAN DIEGO:

The original, and longer, route is to take Interstate Highway 8 East through the Arizona bordertown of Yuma, to the town of Gila Bend. At Gila Bend turn south on State Highway 85 through the towns of Ajo and Why until you reach Lukeville at the Mexican border.

The new shorter route is to Take Interstate Highway 8 East to Yuma. Approaching Yuma, take the US-95/16TH ST exit, EXIT 2. Turn RIGHT onto US-95/E 16TH ST. Turn LEFT onto US-95. Turn LEFT onto URTUZUASTEGUI ST. (Don't worry, you'll see signs directing you to San Luis, AZ and to Mexico; just follow them.)

This will put you in busy little San Luis, AZ, which is where you will cross the border into Mexico at San Luis Rio Colorado. From the border, follow the signs toward El Golfo de Santa Clara (a small town 70 miles south on the northernmost point of the Sea of Cortez, at its confluence with the Colorado River.) In El Golfo, follow the signs to Puerto Penasco. You will be on Sonora State Hwy 003, a new and excellent road. From there, follow the instructions given in the Los Angeles section just above.

Stock up on anything you may have forgotten in San Luis, and top off your gas tank, in San Luis Rio Colorado (where gas is cheaper). Beyond El Golfo there are few amenities and it's about 85 miles to Puerto Penasco from there. Bring your camera, there are some nice photo ops along the way.

Whew! It took longer to write this all out than it does to get to Puerto Penasco. Come on down!

The Truth About Safety in Mexico

I've been traveling this past week or so, totally neglecting this blog. But it's given me some ideas for future posts. In the meantime, I've run across quite a bit of pushback from Mexico about the issue of safety. It's too late to save Spring Break, but it might help tourism as "high season" ends and the summer season approaches.

So here is a collection of links to articles from people who actually KNOW about Mexico, who live there or travel there and can give you the full scoop.

I'll start of with this delightful quote about Mexico City by "Gary Denness" (http://garydenness.co.uk) from The Truth About Mexico:

Bullets and Bazookas
Come to Mexico City for your vacation, and you actually won’t be beheaded upon arrival at the airport. Nor are you likely to see anyone beheaded. There won’t be any narco gangsters waiting outside your hotels to kidnap you, or to inject you with vast quantities of cocaine. You won’t be stepping over scores of dead, mutilated bodies on your way to the pyramids. Sorry if this disappoints you. I know all those news headlines would have you believe otherwise.

Do read the rest of it by clicking on the "Bullets and Bazookas" link.

I also highly recommend looking at "Personal Safety and Crime" from Rolly Brooks' excellent Web site "My Life in Mexico". Rolly retired to a small town in off-the-beaten-path Mexico and he has a great deal of wonderful information you might want to peruse.

For Spring Breakers there is also some interesting stuff in Megan Finnerty's Spring break blog: Rocky Point 2009 in The Arizona Republic. (Megan seems to be of the opinion that the biggest danger to female Spring Breakers in Puerto Penasco is old fart gringos with video cameras enticing the none-too-sober girls to expose themselves. See "Tragedy: When drunk girls meet men with video cameras")

And here is some more good reading:

Safe Travels in Sensational Mexico Remember: 'It's Not a Theme Park, It's a Sovereign Country With Laws.'

From Arthur Frommer, publisher of the famed travel guides that are so popular. He has a Budget Travel Magazine as well, along with major travel web sites and a weekly syndicated radio travel show. TV Blamed for Fear of Mexico

"Recently, my daughter, Pauline, tangled with a famous television talk-show host on the question of tourism to Mexico - and held her own.

If you will go to www.crooksandliars.com and search for the term "Mexico" in the upper-right-hand corner of the site, you'll find an item asking why the cable networks are attempting to scare tourists away from Mexico. And there you can find a five-minute debate raging between my daughter, Pauline, and a famed television talk-show host who customarily hogs the entire discussion, talks endlessly and without letup, and scarcely allows his guests to utter a single word."

Here's a direct link to the video he mentioned. I'm sorry, but sometimes Bill O'Reilly is such an idiot.

Arthur Frommer again in the Miami Herald, with some great comments from readers. Drug crimes of little concern in the resort areas of Mexico

From the L.A. Times: "Readers Weigh in on Mexico"

In About.com Suzanne Barbezat weighs in with Is Travel to Mexico Safe?

"Mexico is a big country and it's incredibly diverse, so violence along the US border won't have any effect on your vacation in, for example, the Mayan Riviera any more than an earthquake in California would affect people in Chicago."

If you have other links to share, please do so in the Comments.

I'll be back soon with some tips about driving in Mexico, food safety and choices and, of course, more recipes. Same bat channel, same bat time. Stay tuned.

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The Weather in Rocky Point/Puerto Penasco, Mexico

To read all weather-related posts and news, click on this link: http://rptides.blogspot.com/search/label/Weather

Below is a current weather report for you courtesy of a personal weather station (PWS) located at Playa La Jolla, updated regularly, in addition to AccuWeather's regular info, which sorry to say is not as accurate as the PWS (when the PWS is working). Plus a Sun/Moon Sticker that gives moonrise, moonset, moon phase, sunrise and sunset information as well as current temperature, conditions, and time. (From Weather Underground.) And last but not least, an edited tide calendar that shows a weekly Graphic Plot on the tide. How's the weather where YOU are today?

Weather Forecast | Weather Maps | Weather Radar | Hurricane Center

NEXT: The Sun/Moon Sticker. Very cool!


And finally, thanks to an interested reader, here is a link to an edited tide calendar that shows a weekly Graphic Plot on the tide. Among other things, this is very handy for checking on the mosquito problem times: 5 days after high tide watch out... ;-)

Tide and Current Predictor

Rocky Point, Mexico: Is It Safe?

The various media-- print, radio, TV-- have been full of dire warnings about the dangers of visiting Mexico lately. With typical non-attention to detail, too many reporters and talking heads have essentially taken a serious problem in a few border cities and applied it country-wide. It didn't help that Arizona colleges/universities issued a Spring Break warning against going to Mexico, or that the DEA did the same. Both entities ignored the facts that the violence is restricted primarily to a few border cities and that American tourists are not targets for either killing or kidnapping.

So is Puerto Penasco safe? In a word, Yes.

First, it is not a border city. Second, it is not now nor ever has been of any particular interest to the drug cartels that are causing the violence. But when the media show images from Juarez or Tijuana and mention towns like Rocky Point in the same breath, well what are people expected to think?

Somewhat belatedly, the Department of Homeland Security has finally thought to mention that the danger to American tourists has been overblown and that violence is not affecting U.S. citizens visiting Mexico.

Wayne Corcoran, AMPI Ethics VP & President Elect 2010 in Puerto Penasco, has covered this pretty well in his blog and has given permission to reprint his post here. If you're interested in facts vs spin and hysteria, you will want to read this:

More evidence Puerto Peñasco (Rocky Point) Mexico is safe to visit

Today in the Tucson Citizen, Homeland Security official states violence in Mexico is not as dangerous to U.S. tourists as has been portrayed. In Puerto Peñasco (Rocky Point) Mexico, AMPI has helped start a community wide program to help promote our community as a result of the economic down turn and the effects of inaccurate travel warnings.

In January I co-authored the "2009 Puerto Peñasco Market Analysis" that was published in the February Rocky Point Times. We are also providing monthly updates as the market is changing faster than most of anticipated. One factor we did not include in our analysis is the inaccurate reporting on dangers of travel to our region of Mexico.

In my previous blogs I have talked about how it is safe to travel to Puerto Peñasco and how we are not like the border cities that are experiencing an increase in drug related violence. The Tucson Citizen just put out an article today quoting Homeland Security official Roger Rufe, they wrote: "Rufe said while the violence along the border in Mexico is appalling, violent crimes have not increased in U.S. border cities as a result. He said kidnappings are up but violent crimes are down. .... Further, the Homeland Security Department's attaché to Mexico said the violence in Mexico is not as dangerous to U.S. tourists as has been portrayed. Alonzo Pena said the violence is in isolated areas of the country and only affects the people involved in criminal activity. He said the violence is not affecting U.S. citizens visiting Mexico and Americans should not cancel their vacations in the country"

So in this they are admitting the alarm for border cities is being overplayed into broad alerts which is good news the truth is starting to come out. And remember in Puerto Peñasco we are not even part of the border cities experiencing the increased drug related issues.

I would like to congratulate the Tucson Citizen go going a bit further and getting more accurate information, this is what all news agencies should be doing. There are thousands of U.S. and Canadian citizens living part time in Puerto Peñasco who would be glad to tell you that we are not experiencing the dangers here, yet we are all feeling a further impact in our economy as a result of sloppy reporting.

Pass the word, do the right thing, let everyone know the full truth so people can make smart educated choices and avoid making choices out of false fears. I would be happy to put any reporter in touch with city officials, U.S. property owners, or anyone they want to help paint the right picture for our area.

Wayne Corcoran, MBA, PMP, AMPI, NAR
Partner
St. James Gate, Development and Market Services
Mexico Licensed Real Estate Professional
Office #480-308-0821
Cell# (011521) 638-112-0854

I couldn't have said it better myself, which is why I didn't. ;) Come on down, Will Robinson. The water is fine! And if you want to see what you're missing, visit Spring break blog: Rocky Point 2009 Lots of pictures of Spring Breakers having lots of fun!

To avoid spambots, I am not making my email address clickable, but I'd like to hear from you! Leave a comment or Email me: lahuerita2 at gmail.com

UltraLight Fun in Puerto Peñasco Mexico

Here's some entertainment for you on this Friday the 13th. "Parvo Goes UP", a YouTube video from ThePeasAZ of an UltraLight flight in Puerto Peñasco. The pilot is Alfredo, taking Parvo over Cholla Bay, Sandy Beach and Old Port in Rocky Point. (8:52)



And a good time was had by all!

Pozole Rojo: A Rich, Meaty and Delicious Mexican Treasure

Pozole (pronounced poh-soh-lay) is a traditional soup or stew made with hominy, pork (or other meat), chili pepper, and other seasonings. It is always served with a set of condiments for people to add themselves, to flavor it how they desire. There are a number of variations on pozole, including blanco (white or clear, a mild version without chile), verde (green, made with tomatillos), rojo (red, made with red chile), de frijol (with beans), and elopozole (sweet corn, squash, and chicken or pork meat).

I like it red. I also like to simplify, so my recipe calls for a Tablespoon (or two) of canned chipotle chiles in adobo sauce in place of making my own sauce. Sometimes, for a mild version, I simply use a couple Tablespoons of chili powder instead; chili powder gets mellower and more flavorful the longer it cooks, so this is really a pretty nice option.

Another simplification I make is in my choice of meat. To be truly authentic, pozole rojo should be made by cooking a pig's head for hours and hours. Sorry, huh-unh, not gonna do it. Call me a wimp. Instead, I use pork shoulder and/or a couple of nice ham hocks. Delicious!

There are restaurants all over Mexico that serve only pozole, quite naturally called "pozolerias". They will usually serve the white, red and green varieties, and they do especially good business on weekend mornings when customers come in for a bowl-full to cure their hangovers. Other Mexican restaurants will often advertise it as being served only on Sundays, while at private homes it is often served every Thursday (I don't know why). Of course, you can cook it whenever you want. Here's how:

POZOLE ROJO:

Ingredients:
Cooking time: About 4 hours

   * 3 lbs pork shoulder,(can combine with neck bones and ham hocks)
   * 12 Cups water, or combo water and chicken broth (about 3 quarts)
   * 1 tsp salt
   * Freshly ground pepper
   * 1 tsp ground cumin
   * 1 tsp dried Mexican oregano, crumbled
   * 1 to 2 Tblsp powdered pasilla chile (or any ordinary, unblended chili powder)
   * Two 30-ounce cans white Mexican hominy, undrained (see note below Directions)
   * 1 medium onion, chopped
   * 6 large garlic cloves, crushed/minced (or to taste)

Directions:

Put the pork shoulder in a large, heavy Dutch oven-type pot. Cover with the 12 cups or so of cold water/broth. Bring it slowly to a simmer over medium heat, uncovered. Once it comes to a simmer, skim off the foam as it appears (for about ten minutes or so, after which the foam will stop appearing).

Simmer over low heat, partially covered, for at least two hours, leaving the lid ajar just enough to let some steam escape.

Remove from heat. Take the pork pieces out of the broth and once it is cool enough to handle without burning yourself, cut the meat from the bones. Discard the bones, cut the meat into chunks and return it to the broth.

Add the hominy (with its juice!), the crushed or minced garlic, chopped onion, chili powder, oregano, cumin and salt to the pot. Use more or less chili powder to your taste.

Return to heat and simmer (partially covered) for another two hours. Don't let the broth get too thick; add more water if needed to maintain a soupy consistency. Remove from heat. Note that the meat will be so tender by now that some will still be in chunks and some will be shredded, nearly disappearing into the broth. Skim the grease from the top. Check for salt before serving.

Serve with little side dishes full of garnishments, listed below, so that everyone can add their own to their bowl.

Garnishes
   *Cabbage or iceberg lettuce, shredded
   *Onion, finely diced
   *Radishes, thinly sliced
   *Lime wedges
   *Avocado, diced or sliced
   *Oregano, dried
   *Chile piquín, ground, or red pepper flakes
   *Tortilla strips, or whole tortillas (corn or flour, your choice)
   *Special tip: I like to top my bowl-full off with a sunny-side-up egg. You can add anything you like! Olé!

NOTE: In Mexico, the corn used for this dish is called "cacahuazintle" or "cacahuacintle", a specific variety of white corn with big kernels (in the best kind, the germ of the kernels are removed so the kernels pop open like flowers). You can buy the corn pre-cooked in plastic bags at most supermarkets. If you can't find that, the canned variety is usually available, called "Mexican Style Hominy" (Maize Estilo Mexicana). In a pinch, you can use any style of hominy you can find, and while it does affect the texture it won't really affect the taste.

You can make this dish the day before and reheat it over low heat if you want. The advantages of this are twofold: It makes it easy to skim off the congealed fat when it comes out of the fridge the next day AND it actually tastes even better the second day!

Buen Provecho!

Do you have a recipe you'd like to share? Send an email to lahuerita2@gmail.com and put "Recipes" in the subject box so I'll know what it's about!

Peninsula de Cortes to Host Grand Inauguration Tournament With Jack Nicklaus

Having successfully hosted the 2009 Wildcat Invitational golf tournament in late February, the Jack Nicklaus-designed Peninsula de Cortes golf course at the Mayan Palace (La Jolla de Cortes) is now preparing for another major event at the course: The Grand Inauguration Tournament with Jack Nicklaus.

Boasting $250,000 worth of prizes, the event kicks off at 3:00PM on March 27 with a golf clinic hosted by Jack Nicklaus himself. At 4:45PM the First Tee Ceremony will be held, followed by a cocktail hour with Jack Nicklaus and Jack Nicklaus II.

The shotgun start for the tournament begins on March 28 at 10:00AM, the format being a Two-man Scramble. Events and perks for the day include a Continental breakfast, Awards Ceremony buffet luncheon, beer and soft drinks during the tournament, a gift pack for each player and a raffle.

The entrance fee is $290 per person, the fee including all activities for both days.

Prizes include:
-Hole in One Prizes-- 2 Grand Bliss Super Luxury Memberships and 2 cars

-Three nearest the pin prizes on every par 3

-Longest drive

-Precision drive

Prizes include: Blackberries, IPods, TVs, Boxes of Wine, Boxes of Cuban cigars, Vacations, Drivers, Putters, Dinners and more.

For more information, call (011 52) 638-383-0443 or contact Andrew Gilchrist at golfpuertopenasco@mayangroup.com

Designed by Jack Nicklause and his son, Jack Nicklaus II, the Peninsula de Cortes Golf Course is an 18 hole, par 72 sand dune course surrounded by flora, fauna and 1.5 miles of beach front on the Sea of Cortes. Peninsula is a uniquely challenging course that is completely surrounded by water. Almost every hole has marvelous wind-swept views of the sea or the natural estuary.

Hole 6 is the 190-yard signature par 3 with four bunkers surrounding the green and a lake with tidal surges connected to the natural estuary between the tees and green complex.

Operated by Albatross Golf Courses, the largest golf course operator in Mexico, it is the first of three golf courses planned for the La Jolla de Cortes master development.

The Fabulous Beaches of Puerto Peñasco, Mexico

It's all about beaches and ocean in Puerto Peñasco. Sandy beaches, rocky beaches, beaches for swimming, shelling or just bumming around. There is wind surfing, fishing, sailing, or jet skiing, and tide pools to explore when the tide is out. With miles of beaches available stretching from northwest to southeast of the town, whatever you want from a beach you can find here.

Note that in Mexico all beaches are, by law, open to the public. The best swimming in Rocky Point is from May through October, as it is generally too cold for swimming during the winter months. And remember: all vehicles are prohibited on the beaches of Puerto Penasco.

You will find many references to beaches in the region as being "west" or "east" due to the way the land curves away as you head south. For instance, Playa Encanto and Playa La Jolla might be described as "Eastern beaches" while Sandy Beach is a "Western beach". I find that somewhat confusing, though, so in case it confuses you, too, I will be describing the beaches as going from north to south, as indeed they ultimately do. To the right is a Google-earth satellite view showing the general lay of the land.

I'll start this description of Rocky Point's beaches at the northern end with Pelican Beach and head south as far as Playa San Jorge.

Pelican Beach: Beginning north of town are the beaches fronting the Laguna Shores and Laguna del Mar developments, which are located along the curve of Cholla Bay. These 2 masterplanned developments share a pristine estuary teeming with wildlife-- bring your binoculars and camera! (Future plans for this area also include the Laguna del Sol and Marina Real communities.) Part of the larger Estero La Cholla (pictured at the top of this post), you are encouraged to help keep this estuary as clean and pristine as it is today. You know: "Take only pictures and leave only footprints". Pelican Beach (so called because of the number of brown pelicans that hang out in the area) is located near the bottom edge of Laguna del Mar. It is a good place to go clamming or crabbing. This lovely stretch of beach curves to the southwest until it reaches the little jut of land where the La Cholla community is found. From the main highway north out of town, take the clearly marked turn off going to Laguna Shores/Laguna del Mar.

La Cholla (sometimes spelled La Choya): La Cholla is the oldest established foreigner-dominated enclave in the area. Set at the end of a little peninsula that juts like a finger into the Sea of Cortez at the southern end of Cholla Bay and Laguna del Mar, there is not much in the way of sandy beaches here. Probably the best one is called Tucson Beach. Though small, Tucson Beach offers calm water for wading and swimming when the tide is in. It also affords easy launching and retrieval of watercraft if you happen to be living or renting in the area and have a boat.

This peninsula is often called Pelican Point. Its rocky shores are part of a submerged 15-mile reef, and when the tide goes out it goes waaaay out! This is an advantage, however, for anyone who loves to explore tide pools, and due to the prevailing on-shore winds and shallow water it is excellent for kite sailing. This is also a great fishing spot for red snapper, whitefish, halibut, gold spotted bass and black sea bass! Don't count it out.

Sandy Beach (Playa Arenosa): At the southern edge of the La Cholla peninsula begins the miles-long sweep of Sandy Beach. The construction along its edges (Sandy Beach Resorts) is the first thing you see when approaching town; you can see the highrise condos from 10 to 15 miles out. There are a lot of activities available at this beautiful beach area, including swimming, snorkeling, SCUBA diving, water skiing, parasailing, jet skiing, surfing, fishing, clamming, or just basking in the sunshine. The crescent-shaped beach has miles of largely undisturbed sand dunes flowing inland. At its southern end it merges into Playa Bonita, and the two areas share many attributes.

Playa Bonita/Playa Hermosa: Playa Bonita/Playa Hermosa sweeps from the bottom of Sandy Beach in a great arc southward to the Peñasco del Sol resort area of downtown and is the main beachfront for that area. Technically an extension of Sandy Beach, this beautiful stretch of beach is loved by both locals and visitors, with easy access throughout most of its length. When the tide is very low the seaweed, rocks and tide pools are exposed. This provides a perfect time to explore the pools for the strange and wonderful variety of marine creatures that live there. Kids of all ages love this, but do be careful what you touch.

At the northern end of this beach you will find the well-established Playa Bonita and Laos Mar hotels. Anchoring its southern end, as already mentioned, is the Peñasco del Sol (formerly Plaza Las Glorias). Within walking distance of the Peñasco del Sol are many shops and restaurants, which makes this a very popular location. On a busy day, parking anywhere near it can be challenging. This is also where the rocky area of the beach that circles most of the town begins.

Mirador Beach: Located right around the corner from Old Port's Malecon, this is the closest beach to the oldest parts of downtown Rocky Point. Comprised of both sandy and rocky shores, it is only about three blocks south of the Peñasco del Sol. Besides having the advantage of an excellent beach and superior tide pooling when the tide is out, this area is home to many of the town's favorite night spots such as Manny's, Pink Cadillac, the Pithaya, and Baja Cantina. Mirador is Spring Break country, the center of action for partying for the young crowd every spring. The process of sprucing up the Mirador area is well underway, with upscale mixed use development planned for the area.

Las Conchas: Las Conchas is a 6-mile-long straight stretch of beautiful, pristine beaches with low bluffs and big sand dunes punctuating its length. Located along the northwestern shores of the Morua Estuary, this beach is mostly sandy and shallow; you can walk way out in many places even when the tide is not out. Excellent for shore fishing and shelling (and star gazing at night), there is one word of warning here: Stingrays.

Stingrays will often be found half buried in the sand along shallow beaches. Difficult to see, they are not mean-- they won't swim up and sting you on purpose-- but if you accidentally step on one you will be very sorry. They seem to spawn in Rocky Point mostly during March, April and May, and Las Conchas is particularly full of them. (They are also at other beaches in Rocky Point, but not in such numbers.) So here's the rule: Whenever you are wading in shallow, sandy water anywhere be sure to vigorously shuffle your feet to let any stingray know you are coming. They'll get out of your way.

EAST BEACH: About 15 minutes south of town by car, this beach/development area is separated from Las Conchas' beach by the mouth to the Morua Estuary. It fronts a couple of gated resort communities and includes Playa La Jolla and Playa Encanto (see below), which actually share the same beach. The stingray caveat also applies here.

Playa La Jolla: Located on East Beach, about 12 miles from Puerto Peñasco, Playa La Jolla offers a perfect place to take in the sun, go for a walk, collect shells and enjoy the scenery and serenity. While close to town, it is not uncommon to find yourself almost alone on this beautiful beach. The beach here is wide, sandy, and rock free.

Playa Encanto: Ditto Playa La Jolla, and you already know what this beach area is all about. Both are excellent for shelling, so bring along a baggie to save your treasure in.

NORTH BEACH: North Beach is a development area that has been very controversial for a decade, and the controversy continues to this day. You can find out more about the real estate debacles there via Google, but for our purposes I will say only that the beaches are outstanding. Playa Dorada is one of the beaches/developments in this area.

Playa Dorada: Playa Dorada is almost a 30 minute drive from town. Like most of the beaches in the area it is wide, sandy, and covered in shells-- some of them HUGE. If you like deserted beaches and quiet, you can't go wrong with Playa Dorada.

Playa Miramar: Playa Miramar, just below Playa Dorada, shares all of the latter's attributes. Playa Miramar is NOT part of North Beach, as I previously (erroneously) posted.

Mayan Palace: Located in the La Pinta Estuary, at kilometer 24 along the Peñasco – Caborca highway (a 30 to 40 minute drive), this massive resort development has about 2 miles of unspoiled beachfront. Located along the La Pinta Estuary, this place is an ecological haven for marine creatures and birds and has excellent shelling. On the southeastern part of the beach, about a mile from the resort, many sea creatures can be found during low tide, along with huge, hand-sized shells. The sand is also great for building sand castles.

Playa San Jorge: Just across the bay from the new Mayan Palace Resort, where the land curves more toward the south, is the San Jorge Estuary, with beaches that rival those of its neighbor. Though there is some development in the area, if you make it all the way down to Playa San Jorge you can be assured of isolation, if that is what you desire. Bring your own shade, water and plenty of sunscreen. And don't forget your binoculars (for bird and critter watching) and camera. This is what beaches are all about.

And there you have it. Enjoy the fabulous beaches of Rocky Point, Mexico!

Leave a comment or Email me: lahuerita2@gmail.com

Pollo Asado al Carbon: Finger Lickin' Good in Mexico

Mexican chickens will positively spoil you forever. Big, fat golden-skinned birds, they make the chickens you buy in US stores look like pale anemic cousins that ought to be embarrassed to even call themselves chickens. And they taste so darn good, too!

Chicken is a popular food all over the world, and Mexico is no exception. Of course there are many recipes for chicken dishes, but the one that is most ubiquitous throughout the country-- found in every town and sold from roadside stands everywhere-- is the following recipe for Pollo Asado (roasted chicken). If you have ever had the pleasure of eating at Pollo Lucas in Puerto Penasco, then you have enjoyed a version of this recipe.

This particular recipe is called Pollo Asado al Carbon ("al carbon"="to the coals"), as it is grilled over medium hot coals. It was raining the day I took the picture above, so I put the chicken on a rotisserie inside and it was delicious that way, too. But with warm weather coming, you'll want to heat up the grill and do it the traditional way.

Note that this recipe calls for indirect grilling in order to keep the chicken juicy. You'll want to let your charcoal burn down until it's covered with white ash (medium hot) and then push it to the sides in equal amounts. The center of the grill, where the coals have been removed, is where you will roast the chicken. If you use a gas grill, you'll need one with 3 rows of burners so you can put the chicken in the middle and only fire up the outside ones to medium.

A word about ancho chile powder: The ancho is the sweetest of the dried chiles, and ancho chile powder adds a very nice depth of flavour without any real heat. It gives the chicken a smoky red color, but does not overpower the other ingredients. You should be able to find it in any Mexican grocery store, as well as in the spice section of major supermarket chains in the USA. Not ALL recipes for Pollo Asado call for this ingredient so if you don't like it or can't find it, just leave it out. If you choose to leave it out, also leave out the cumin and marinate your chicken for at least a couple of hours; it will turn out more like Sinaloa style, which is not a bad thing!

And here's the recipe:

POLLO ASADO AL CARBON

Marinade:
1-1/2 Tbsps. ground ancho chile powder (optional)
1 tsp. dried oregano (orégano)
1 tsp. ground cumin (comino)
1/4 tsp. ground cloves (clavos)
1/4 tsp. ground cinnamon (canela)
4 garlic cloves, peeled & minced or put through a garlic press (use more or less, to taste)
3 Tbsps. apple cider vinegar
1/4 cup orange juice
1/4 cup lime juice
1 tsp. salt

In a small bowl, mix all ingredients together. Set aside, and start the charcoal. Follow instructions given above for preparing the grill.

1 large roasting or frying chicken, about 3 pounds (1.36 kilos). Remove neck, feet and giblets (if present) from the cavity, rinse chicken well in cold water and pat dry.

This is the fun part. You can cut the chicken in half and roast the halves, but it looks fancier and stays juicier if you follow these steps.

1. Flip the chicken onto its breast.

2. Using kitchen shears or sharp knife, cut through the back as close to the backbone as possible (you want to keep as much skin intact as possible) The two halves will still be connected in the front of the chicken.

3. Flip chicken back over, breast up, and give it a mighty wallop on the breastbone to break it free so the two halves will lie flat.

4. Tuck wing tips securely behind the back. Tie drumsticks together close to the body, or at least make sure they are turned inward.

5. Smear the chicken all over, on both sides, with marinade and let rest until the grill is heated.

6. Place the chicken in the center of the grill, where the coals have been removed per instructions above, and roast without turning for about 45 minutes, or until juices run clear when thickest part of thigh is pierced with a fork. You will want to add more charcoal every 20- 30 minutes to keep the temperature in the grill at about 325 degrees, and baste the chicken with marinade every ten minutes. Just before the chicken is done, flip it over onto its breast for additional browning if desired.

7. Remove to a platter, cover loosely with foil, and let rest for 10 to 15 minutes. This allows the chicken to absorb the juices so they won't all run out when you cut the chicken up. Show the chicken off to your family/guests in all its glory before cutting it into pieces to serve.

Serve with fresh tortillas, the salsa(s) of your choice, beans and/or rice and roasted corn on the cob seasoned with chile and lime and slathered with butter (and/or mayonnaise, if you want to be authentic).

Buen provecho!

ILX Resorts Files for Chapter 11 Bankruptcy Protection

Another company with ties to Rocky Point real estate development has found itself in the financial deeps. In this case the developer is ILX Resorts, the second timeshare company to choose Puerto Penasco for one of its resorts.

Headquartered in Phoenix, AZ., ILX is a relatively small player in the timeshare industry with a total of 11 timeshare resorts, mostly in the Western United States. Its most famous resort is Los Abrigados in Sedona, AZ. The company bought land in the Las Conchas area a few years ago to build its second Mexico timeshare resort and about a year or so ago opened up a sales room there, with a location in one of the new RP plazas for booking tours. That didn't last very long, though. I suppose the meltdown of the US economy had something to do with that, along with the rough competition from the Mayan Palace timeshare touts who still own the streets in Rocky Point in terms of recruiting tourists for presentations.

ILX also owns the Sea of Cortez Premiere Vacation Club in San Carlos, adjacent to the San Carlos Plaza Resort, which opened its doors in mid 2001.

Anyway, ILX hopes to be able to reorganize through Chapter 11 and come out healthy on the other end. A publicly owned company, a year ago ILX stock was trading for $5.60. Today the share price was $.40 (cents).

Like most of the timeshare companies, big and small, the credit crunch has hit them hard. In case you don't know (or care?), timeshare companies rely on being able to sell their receivables in the same way that mortgage companies do. It's a cash intensive business, and without credit liquidity for day to day operations as well as building new resorts it's very hard for them to stay afloat. Add to that the default rate as people can no longer afford to keep their timeshares, plus fewer people willing or able to buy, and you've got an industry in trouble.

In a regulatory filing ILX said for the third quarter of 2008 it had negative revenue of $4.2 million because of $14.8 million in uncollectible revenue it recognized. This caused a loss for the quarter of $7.3 million compared to a loss in the 2007 quarter of $290,000 on revenue of $12 million.

For the nine months ended Sept. 30, ILX reported revenue of $17.8 million, down from $35.9 million for the same period a year ago. The company also reported a net loss of $8.14 million, or $2.24 per share, compared with $801,194 the year before. The third-quarter results, reported Nov. 14, included the write off of consumer notes receivable and an increase in the allowance for doubtful accounts.

The company said that the decision to file for bankruptcy protection became necessary when a loan and security agreement from Textron Financial Corp. for $4.6 million was terminated Sunday after it and Textron couldn't agree on terms to extend the loan. The note is secured by 14 acres of land in Sedona.

Chapter 11 filings allow a business to reorganize while receiving protection from creditors. The company’s announcement March 2 said Chapter 11 protection will enable ILX (NYSE:ILX) to conduct business operations as usual.

The filing involves the Phoenix company and certain of its subsidiaries and limited liability companies.

“Dramatic challenges in the economy and recent unanticipated reductions in our credit facilities caused by disruption and instability in the capital markets have necessitated that we seek reorganization protection to preserve resources for an orderly restructuring of the Company,” said Joe Martori, Chairman and CEO.

I never was quite sure just where in Las Conchas the resort was to be built; did they ever actually break ground?

I'd like to hear from you! Leave a comment or Email me: lahuerita2 at gmail.com

CEDO Announces Protections for Critical Northern Gulf Wetlands

- By Alejandro Castillo, Subdirector, CEDO
Image courtesy of the Image Science & Analysis Laboratory, NASA Johnson Space Center.
Features: PINACATE CINDER CONES, DUNES, ADAIR BAY
Photo ID number: ISS009-E-5953

In coordination with World Wetands Day, which was February 2, CEDO (the Intercultural Center for the Study of Deserts and Oceans) announced that Adairs Bay has been recognized as an Internationally Important Wetland under the Ramsar Convention.

The Convention on Wetlands of International Importance, known as the Ramsar Convention (more information can be found here: www.ramsar.org), is an international treaty signed by Mexico (and 157 other countries) that defines the actions and areas of cooperation for conservation, and sustainable use of wetlands and their resources. Mexico has one of the largest number of Ramsar designated wetlands with 121 sites covering more that 8 million hectares (almost 20 million acres).

Why Adairs Bay? The wetlands of the northern Gulf of California are hyper saline (saltier than seawater), have a high productivity, are part of the Pacific corridor for migratory birds, and serve as reproductive sites for shrimp, flounder and blue crab. CEDO and Mexico’s National Commission for Protected Natural Areas (Comisión Nacional de Áreas Naturales Protegidas (CONANP)), nominated the Adairs Bay wetlands because these areas are indispensable to the economic health of this region - especially for fisheries and tourism. The designated areas include the esteros La Cholla, Cerro Prieto and Las Lisas as well as the salt marshes and artesian springs of the Upper Gulf of California Biosphere Reserve.

* Click here for a detailed map of Adairs Bay on CEDO's Website.

What does it mean to be a Ramsar wetland? Mexico, along with other countries, has committed to care for and use these wetlands responsibly. In these designated sites Mexico commits to: 1) inform the international community about any actual or potential changes to these wetlands and 2) plan for the rational use of these areas. A planning process is underway for Adairs Bay and we hope for the participation of the owners of adjacent lands to help define what actions will follow. Together we will work to build opportunities in conservation, research, restoration and sustainable development through eco-tourism and oyster culture.

For more information about this article, contact CEDO at 520-320-5473, or email Alejandro Castillo, alejandro@cedointercultural.org

Also visit the NaturArte Ecotourism Corridors' Webpage (www.cedonaturarte.org) to find all the information regarding tours, the NaturArte project, its members, the wetlands involved, and make reservations to join CEDO in the search of nature, adventure, culture and conservation.