BajaNomad - Avoiding the Mexican 2-Step

Avoiding the Mexican 2-Step

kitjv - 3-1-2007 at 11:31 AM

During all of my exploits in mainland Mexico, I have been an adventurous eater. Although I exercise common sense when eating at unfamiliar places, part of the charm of traveling is sampling local cuisine.

However, on one occasion I contracted a bacterial infection which landed me in the E.R. of the local hospital when I got home.

For those of you more familiar with Baja than me, any words of caution & wisdom?

Thanks.

Diver - 3-1-2007 at 11:41 AM

If there are too many flies on it, don't eat it ! :lol:

If it has dairy products and is sitting in the sun too long, don't eat it ! :lol:

Don't let excess caution spoil your trip !!!!

.

jerry - 3-1-2007 at 11:45 AM

over 14 years coming to baja with no problems and i eat all over at little food stands as well as top restrants i do use lime on most foods, might be helping??

osoflojo - 3-1-2007 at 12:30 PM

Keep some industrial strength Imodium handy at all times.

DanO - 3-1-2007 at 12:46 PM

Funny, the only time I've ever gotten sick in connection with a Baja trip was many years ago when we stopped at a McDonalds in San Diego on the way home. That night I got violently ill. Never ate a McDonalds again.

I got the revenge once during a trip to Zihuatenejo (probably from the water, which I was assured was treated . . . not), but the worst traveling illness ever was on a trip to Italy. Got a sandwich that had cheese and mayo in it from a street vendor, on a hot day in the middle of August. A few hours later, it hit me like a wave and I doubled over with cramps, sweating profusely. I ran to the nearest pharmacy, worrying that I wouldn't be able to explain my condition in Italian. Turned out not to be an issue -- the pharmacist took one look at me and said in perfect English, "I know exactly what you need." The hardest part was running from there to the train station about a half mile away, which had the nearest public bathrooms. Hoooooo boy.

Paula - 3-1-2007 at 02:04 PM

Most street stands are fine. I eat tacos, fruit cups, tamales and other foods at them. Use your common sense though, and if you see a dusty gallon of mayonaise with a pump sitting out in the sun like it's been there for weeks, and a little voice tells you not to eat there, even if you've already ordered the taco, listen to that voice!!! Don't worry about hurting the vendor's feelings-- she isn't worrying about your well-being, after all. I speak from experience :barf:

DENNIS - 3-1-2007 at 02:14 PM

Whats wrong with the Aztec Two Step?
I mean, why do you want to save it?

Two-Steppin'...

Cameron - 3-1-2007 at 02:17 PM

Like Mom used to say, "Wash your hands, wash your hands, wash your hands!".
I've found that the biggest threat next to unsanitary food prep and storage comes from handling money! If you're eating at a taco stand, look for the ones where the owner uses a plastic bag or glove while handling the cash. better yet, find one where the owner has a helper to do all the money-handling.
Also, look for the stands with the biggest lines! The locals know who's good about keeping clean & fresh, and they know who's trouble too!
When you're at a sit-down restaurant, beware of those with a huge menu/lots of different choices. If the kitchen has to prep lots and lots of stuff, they'll often be tempted to keep the unused items around until they can be used. Sometimes that's the same day it's prepped, but sometimes it'll be kept until long past it's "expiration" date.
Suerte!.. Cameron

Hook - 3-1-2007 at 02:38 PM

Shots of tequila immediately before and after any meal has gotten me through, thus far.

The one before my huevos rancheros can be a little hard to get down, sometimes........

DENNIS - 3-1-2007 at 02:49 PM

Hook -------

Great preventitive, Tequila. I wish they had put some in "C" Rations.

Crusoe - 3-1-2007 at 03:25 PM

Sometimes in marcados Ive noticed all the shoppers handling all the fruit and veggies looking for their favorite particular ones. Just imagine how many times a tomato could be handeled and inspected in say a five hour time frame.Maybe as many as 50 inspections? That could add up to who knows what, in the germ catagory? One way to avoid the two step is to always, and I really mean always,wash all friut and veggies in an anti-bacterial wash before eating. You wont be sorry ever. Lots of beer helps to!And I always like to wash or wipe off the bottle necks and top of cans as well if it is convienient. :yes:

kitjv - 3-1-2007 at 03:50 PM

The last time I was in Puerto Vallarta I remember being told enthusiastically about an anti-bacterial wash that was virtually 100% effective & left no aftertaste on the produce. But I can't remember the name. Can anyone help me?

bajabound2005 - 3-1-2007 at 03:54 PM

You'll find that veggie wash in almost every market in Mexico -- in the produce section. No idea what the name it. Trader Joe's also sells one that you can bring along with you. On the other hand, I've never used either, wash darn near everything in pila water and no one eating in our home has gotten sick to date.

David K - 3-1-2007 at 05:01 PM

Beware of a clam c-cktail... at least in San Felipe... I have enjoyed clam c-cktails in San Vicente and Ensenada... But, the one I had in San Felipe in May, 2003 about killed me (it seemed)!

Ordered it at the fish taco plaza on the malecon in San Felipe... and 24 hours later it attacked me! I was campoing alone on Shell Island after a day of exploring the San Fermin plain with Max & Polly of Yuma (gilaoro/mcgyver).

[Edited on 3-2-2007 by David K]

movinguy - 3-1-2007 at 05:22 PM

Yep, watch the clams. Only time ever being sick was from some industrial-size clams at a place near Zipper's in San Jose. Had them because they were out of almost everything else - should have sent up a warning signal.

Had to get up and go fishing at 5 a.m. the next morning - oy . . . :barf:

woody with a view - 3-1-2007 at 06:05 PM

Quote:

and 24 hours later it attacked me!

most food borne illness will hit within 1-3 hours. it's your body's defenses trying to get rid of the bad stuff. i'm not a scientist, so i won't proclaim to know EVERYTHING, 'specially since i had my own worst nightmare over 4 days in oaxaca one time.

either way, when it's your turn, :barf:

.

[Edited on 3-2-2007 by woody in ob]

bajaguy - 3-1-2007 at 08:35 PM

A good preventative measure is to keep the residual alcohol levels in your body up....germs can't live in alcohol. Wash off everything in Pacifico and drink plenty of Pacifico with your meals (also, have a few cold ones between meals as a safety measure)... :lol:

DENNIS - 3-1-2007 at 08:40 PM

Exactly.
Pacifico should be in the sewage treatment business but it hasn't occured to them yet.

bajaguy - 3-1-2007 at 08:41 PM

my recommendation is to take two and call me in the morning!!!

DENNIS - 3-1-2007 at 08:42 PM

Thanks Doc....

bajaguy - 3-1-2007 at 08:44 PM

No problem, Dennis.....I have the hands of a Sturgeon

Mexitron - 3-1-2007 at 09:01 PM

Hey DK--I ate the clams and paid the price too. I've heard the longer the gestation time until the condition affects you the worse the illness...After eating the clams in Ensenada and going home and off to a party in Northridge--36 hours later--the clams started their attack...it was 106 degrees that day in August and I had to get under some blankets because the chills were so bad...then the pipes, well...it darn near killed me too. Got another bad dose of something at a Taco stand in San Ignacio in the mid 80s...since then I think I've built up some resistance--I don't seem to get bugs even when people I've been eating with do, knock on wood.

David K - 3-1-2007 at 10:25 PM

Nothing worse than a bad clam in your tummy, right Steve?

I wanted to die... and I was on Shell Island all alone... that is the place where I want to be when I die... I just wasn't ready for it to happen that soon... I still had two kids to raise (who were with relatives that weekend giving me a rare break).

bajabound2005 - 3-1-2007 at 11:00 PM

Sounds like the delayed reaction was giardia; can take up to 2 weeks for the symptoms to appear and forever for them to go away. The recommended treatment is Flagyl (an oral antibiotic) and the side affects of the Flagyl are not unlike the symptoms themselves. The good news is you can buy it OTC at any farmacia in Baja...(the Flagyl, not the giardia)!

"industrial-size clams"

Sharksbaja - 3-2-2007 at 12:52 AM

:lol:

what size be that?
:lol:

Really, a couple of species comes to mind. They are fatal to excellent depending on who, what,where and how.

Who cooked em
What are they
Where have they been
How old are they
Those bigguns there near San Quintin are yummy cuando fresca. Large razor clams courtesy the PNW are the best clams I've ever eaten.

The only ones I serve are Manila clams, rarely over 11/2".
I like them and they work well with most dishes.

Never had or served a bad clam in 10 years. Whew!! :lol:

The problem unlike with shrimp is that the clam may not smell bad when they are. Shrimp always look darkish and smell foul when they are.

jettygirl - 3-2-2007 at 10:56 AM

probiotics ........ take them everyday.
the "good biotics" help battle the "bad biotics"
if you can't get your mitts on any probiotics then you can also eat raisins, they also help keep your stomach ready for what ever comes it's way food wise.

In health,

Crusoe - 3-2-2007 at 11:07 AM

Just readin dis makes me feel a little .....clammmie!! :no:

Cypress - 3-2-2007 at 11:50 AM

Thank God for hot grease and boiling water, will kill any bug known to man. :biggrin:

Some bugs produce toxins. Toxins aren't affected by normal cooking temps. and will do a number on you. A bug might take several hours to make you sick. :barf:

A toxin acts much faster, will bring you down within 3 or 4 hours after you ingest them.

DENNIS - 3-2-2007 at 12:24 PM

Im surprised nobody has mentioned Lomotil. Pretty standard stuff in Mexico and it works.

rogerj1 - 3-2-2007 at 09:46 PM

Let's not forget Pepto Bismol.