BajaNomad - Molino Viejo San Quintin

Molino Viejo San Quintin

luisartrgz - 4-22-2010 at 03:52 PM

We at Grupo Pinos Know Mr. Eddie for years, we are very sorry for his loss and welcome the Opportunity to clean the name of all of the land owners here at the bay, as one of the members comment on one of the past posts, these buildings are at some cases up to 40 years old with no maintenance what so ever, so for that people that might think of a conspiracy theory first hear the facts:

-Mr. Eddie didnt had an insurance!

-The new owners of Molino Viejo Restaurant are friends of Don Eddie and have no interest on buying Don Eddie's

-All of the Land owners at the place are facing a crysis because of American Goverment telling tourists not to visit mexico

-Most of the buildings here at the bay have old electrical wiring and are suitable to fire

-"Firestations" are 20 minutes from the place and doesnt have any water at their trucks, and with no water pipes near the place it was a waste of time and a joke. One of our (Los Pinos) private water trucks was the first to show up and aid the people because it was called by radio by one of our men that guards the molino at night!

Conclusion: This is a warning for all us, is a shame that someone had to face it before all of us take proper measures to avoid it!

If you dont believe us ask Mr. Eddie in person

Thanks!

Arturo Rodriguez
Marketing Director
Los Pinos
San Quintin B.C.
Mexico

Bajahowodd - 4-22-2010 at 03:58 PM

Although San Quintin has been one, for some time, by certain measurements, it appears that it is increasingly becoming a company town. Sr. Marketing Director, is it the plan of Los Pinos to acquire all the desirable real estate?

Opening Soon

luisartrgz - 4-22-2010 at 04:02 PM

Restaurant Molino Viejo expects to open June or July 2010

Some of the Re-modeling areas are:

-Pier improvements and upgrading 60% Finish
-Outside Main Building Old West Cover Style 40% Finish
-Inside Main Building Old West Cover Style 100% Finish
-Inside Bar Upgrade 100% Finish
-Inside Lobster Accuarium 30% Finish
-San Quintin Old History Museum 10% Finish
-Restrooms Upgrade 100% Finish

Please be patient it will worth the wait!

Arturo Rodriguez
Marketing Dierector
Rancho Los Pinos

DianaT - 4-22-2010 at 04:06 PM

Quote:

Originally posted by luisartrgz
Restaurant Molino Viejo expects to open June or July 2010

Some of the Re-modeling areas are:

-Pier improvements and upgrading 60% Finish
-Outside Main Building Old West Cover Style 40% Finish
-Inside Main Building Old West Cover Style 100% Finish
-Inside Bar Upgrade 100% Finish
-Inside Lobster Accuarium 30% Finish
-San Quintin Old History Museum 10% Finish
-Restrooms Upgrade 100% Finish

Please be patient it will worth the wait!

Arturo Rodriguez
Marketing Dierector
Rancho Los Pinos

It will be nice to have it open again and I wish you well. For the last several years there have been so many land and business disagreements in that area. I hope they are settled now.

Best of Luck with this business and welcome to this forum. It will be nice to hear about things from your point of view.

It will also be nice to hear about any future plans in the Vizcaino area.

Diana

David K - 4-22-2010 at 04:08 PM

Thank you Arturo for your words on this...

Just so you don't think it is the only reason for lack of tourism in Mexico... your line: "All of the Land owners at the place are facing a crysis because of American Goverment telling tourists not to visit mexico" ... doesn't apply to all of us on Baja Nomad...

I for one have never been told by the American government not to visit Mexico... The primary reason I have been traveling there less is the economy is so bad for us the past 2 years, we just don't vacation as much, to save money.

The second reason is that the crime in Northern Baja that the Mexican governemnt isn't stopping fast enough is keeping us from enjoying the cities of Baja or traveling in them at night like we had so much, before.

The local news, not the government has been showing and talking about the killings/ beheadings/ drug cartel crime and that amount of violent crime will keep tourists away from Mexico. There are plenty more places in the world and the U.S. to visit without that amount of fear.

Long border lines on the return have been somewhat an issue to Mexico travel, but now Mexico has increased inspections causing long border lines going into Mexico... That does not help tourism.

I look forward to better economic times and a safer Mexico once again... That will bring back the tourists...

While there are other places to go, there is only ONE BAJA CALIFORNIA!

luisartrgz - 4-22-2010 at 04:10 PM

We undestand the think of some people, but before any judgements let me tell those people some information:

My grandfather came to San Quintin 60 years ago with nothing but faith, He and my Uncles had to work 12 hours daily minimun salary for almost 20 years before they can buy some land for farming good desitions mixed by good luck and a lot of faith lead them to own wath they have now and I think thats the spirit of all americans and the spirit of what makes USA the strongest nation in the world aint it, so thats the way the world runs we disdnt create it thats the way world works.

Thanks

And you can call me Arturo

rts551 - 4-22-2010 at 04:28 PM

I too wish you well in your endeavors. I remember your ranch well when it was way smaller than it is now. There are people in both countries who are always negative. Ignore them

Museum

luisartrgz - 4-22-2010 at 04:34 PM

Rancho Los Pinos Owners used to work at the places they are buying because the want to keep those memories of those old days and let them remember where they came from
some of them worked at the old cannery where the restaurant was open by Gaston the hotel is own by some old Gaston's Partners that started a legal war some years ago but thats separated from our restaurant,
The La Pinta Hotel was bought to the mexican goverment by beeing the only company interested on buying it, the only hotel bought of the chain was the one at san quintin besides that Rancho Los Pinos is only concernned on Providing fresh vegetables to people!

Im sorry!

about the museum we are collecting a lot of stuff from the 1800 british colony at san quintin and hoping to fullfill the expectation it is creating, we are working with the INAH (national History and antropological institute) for the best experience for the tourists!

[Edited on 4-22-2010 by luisartrgz]

DENNIS - 4-22-2010 at 04:38 PM

Amazing how a story about a burnt out restaurant can morph into a blame game leveled at the US Government.
Uneffingbelievable.

sorry

luisartrgz - 4-22-2010 at 04:46 PM

Sorry

Im sorry my english is not so well wasnt my intention to create a blame game actually I undestand US concerns for the safe of their people but its also the truth that there are some places that are far more dangerous than mexico right now!

Udo - 4-22-2010 at 04:47 PM

Hola, Arturo...
We appreciate your input on the rebuilding of the Molino Viejo. However...all the rebulding and money invested in the restaurant will go to waste if the food (quality, preparation and presentation) does not improve. There is much negativity that plages the restaurant from many years ago to the present.

Udo

luisartrgz - 4-22-2010 at 04:50 PM

Thanks for the tip

We are beeing careful on the people we choose for this new business

Peace

luisartrgz - 4-22-2010 at 05:03 PM

I consider myself a peaceful person and I have never see me as a fight starter and didnt have the knolege that people can have that bad impression of me so for that I apology for the political comment and only Restaurant related comments will show up!

Thanks

Moving Forward

luisartrgz - 4-22-2010 at 05:14 PM

Moving forward and leaving fights behind

Everyone at the forum is invited to visit us to check on the improvements by themselves and stay at Hotel Mision Santa Maria (la pinta) only $500 pesos plus tax around $45 dlls per night ocean view rooms, and sunday breakfast buffet at only $8.50

www.hotelmisionsantamaria.com.mx

[Edited on 4-23-2010 by luisartrgz]

BajaGringo - 4-22-2010 at 05:15 PM

Arturo - Check your u2u for messages.

bajabound2005 - 4-22-2010 at 05:36 PM

Thank you, Arturo, for some great information. I look forward to reading more of your posts.

TMW - 4-22-2010 at 05:40 PM

Thank you Arturo for the information. I hope all goes well in rebuilding. I'll be passing thru next week chasing for the NORRA 1000 race and I look forward to staying in the Hotel Mision Santa Maria on my way back from La Paz. I've stayed there many times when it was the La Pinta and look forward to seeing the new look etc.

bajamigo - 4-22-2010 at 05:41 PM

Quote:

Originally posted by luisartrgz
I consider myself a peaceful person and I have never see me as a fight starter and didnt have the knolege that people can have that bad impression of me so for that I apology for the political comment and only Restaurant related comments will show up!

Thanks

Welcome to the Nomad board, Arturo, an open and honest forum even for the paranoids who have weighed in on this issue. I appreciate your sharing your insights with us about the fire; I also believe your statement about the US discouraging tourism was sincere. Of course the US government doesn't discourage visits to Mexico, but the US press sure as hell does.

Udo - 4-22-2010 at 05:51 PM

Arturo,
I hope you kept the rooms that have the jacuzzi in them.
The restaurant at La Pinta was not excellent but good. In other words...we would eat there again.
The restaurant at Molino Viejo, has much to overcome. But trying to attract locals will be a challenge because of the drive from the main road. And tourism in San Quintin is down considerably, therefore tourism diners from both hotels (Don Eddie's as well as Old Mill Hotel) will not be plentiful.
You have a tough task ahead of you.
Since your launch ramp is heavily used by fishermen, and you have several lancheros, I would make a very large banner hanging from the restaurant and directed toward fishermen...
"Bring us your catch of the day, and we will make it your catch of the day in our dining room".

DENNIS - 4-22-2010 at 05:54 PM

Quote:

Originally posted by rts551
[
I do believe that the US government warnings on travel to Mexico, among other things, have had an effect on tourism.

Considering that's what they're supposed to do, I'd say your in depth analysis is correct.

DianaT - 4-22-2010 at 06:22 PM

Quote:

You have nothing to apologize for and the comment you made about the lack of tourists was appropriate and has been said many times on this forum.

News organizations like to print bad news more than they like to print good news. Hopefully when the restaurant is open, you will be able to get some good publicity about the hotel and the restaurant.

A couple of questions, please. The road out there can be so awful and I just wondered if your company will be able to grade it more often? Also, is the hotel accepting pets?

As I said before, I wish you luck, we are happy that beautiful spot will be improved, and we will try the restaurant when it is open.

Please post about more than the restaurant and hotel.

BTW---we wish someone would buy the old La Pinta in Catavina, fix it up, improve the restaurant, and charge reasonable prices.

Diana

torch - 4-22-2010 at 07:11 PM

Quote:

BTW---we wish someone would buy the old La Pinta in Catavina, fix it up, improve the restaurant, and charge reasonable prices.

Diana

That would be the best!!!!!

DianaT - 4-22-2010 at 07:16 PM

Quote:

Originally posted by torch
BTW---we wish someone would buy the old La Pinta in Catavina, fix it up, improve the restaurant, and charge reasonable prices.

Diana

That would be the best!!!!!

I forgot that they would still need to accept pets. :biggrin:

irenemm - 4-22-2010 at 07:17 PM

Arturo,
Bienvenidos, soy Irene De la Posada don Diego.
Bueno Suerte
Pronto nosotros tengo una lugar para comer.

I am sure you will find here both opinions Good and Bad as I have, Just ignore the bad ones and talk with the good ones.
FELICIDADES
Sus Amigos de La Posada Don Diego
Jose y Irene Martinez

Pets Welcome

luisartrgz - 4-22-2010 at 10:14 PM

Most small pets are welcome at the hotel at Santa Maria Beach, we have wireless internet (still trying to make it faster) and I think I've seen medium size dogs but you can still ask our manager Nelson and arrange reservations!
Tel. 616 165 9008

and about the road We are trying to arrange something with the authorities so they can make a true road to the molino hopefully with the Museum at the restaurant and the cultural relevance that such thing will have, they might agree and start laying some asphalt

whish us luck!

jodiego - 4-23-2010 at 08:00 AM

Quote:

I'm a bit confused. Are you talking about the old Old Mill Restaurant that will be opening in July? If so, PLEASE do something about the "road" into the place. If not, where is the Molino Viejo located?

Molino Viejo Map

luisartrgz - 4-23-2010 at 08:38 AM

This is a map for the place as for the road We are trying to improve it but since it is an state road we need goverment clearance and support, we are confident the creation of the museum will force the goverment 's culture department to put some pressure into the matter!

[Edited on 4-23-2010 by BajaNomad]

wilderone - 4-23-2010 at 09:39 AM

Arturo, good luck with your projects and thanks for your input here. If you want my dos centavos, have FRESH fish on the menu, with special preparation. Don't know what that might be - ask chefs with winning recipes. Also, have a "Mexican" dish - enchiladas or something. Become famous for just one "signature" recipe. I hope the re-building has a lot of old Baja rancho flair reflecting its history. A little museum would be nice - I wish you every success.

BillP - 4-23-2010 at 10:28 AM

Quote:

Originally posted by wilderone
Arturo, good luck with your projects and thanks for your input here. If you want my dos centavos, have FRESH fish on the menu, with special preparation. Don't know what that might be - ask chefs with winning recipes. Also, have a "Mexican" dish - enchiladas or something. Become famous for just one "signature" recipe. .

Some sort of a really really good exotic/creative chilli relleno, like maybe lobster or crab or ? would make a great specialty/signature dish IMO

Thaks

luisartrgz - 4-23-2010 at 10:32 AM

All the info you people are posting is like we say "Oro Molido"
Thanks We will listen to every suggestion

About the person that will be cooking I believe its a top chef
that used to work for the japanise guys at guerrero negro

Fish Menu

luisartrgz - 4-23-2010 at 10:44 AM

As the top suggestion for the menu along with the lobster I would include Grilled Nayarit Style Sarandeado Fish

Udo - 4-23-2010 at 11:05 AM

Arturo...
The lobster has to be fresh and local (Baja caught).
If your only choice is the imported Chilean lobster, take lobster off the menu, or offer lobster only when available locally.

bajabass - 4-23-2010 at 11:08 AM

I like the crab or lobster stuffed chili rellanos idea!! I tried it with some salmon once, MMM GOOD! Don't forget the oysters, and fresh ceviche.

Allright!

luisartrgz - 4-23-2010 at 11:08 AM

Ok I Will pass that to the Manager Only Fresh Products Got it!

bajabass - 4-23-2010 at 11:14 AM

I think you will find that the majority of people will pay a little more for well prepared, fresh, quality food! Between the vast array of fresh seafood, and all the fresh fruits and veggies in the area, there should be no shortage of tasty options year round. I am salivating just thinking about the possibilities

DENNIS - 4-23-2010 at 11:27 AM

You folks are suggesting a highly perishable menu that requires a revolving clientele to be viable. Is that clientele there in numbers to keep the food fresh? Food thrown away is profit in the trash can.

Martyman - 4-23-2010 at 11:28 AM

As far as menu suggestions- I'm a big fan of jaiba. Cielito Lindo used to serve excellent crab but my last order there was not so good
All mariscos all the time!
Thanks Arturo for your views. Keep posting!

BillP - 4-23-2010 at 11:50 AM

Quote:

Originally posted by DENNIS
You folks are suggesting a highly perishable menu that requires a revolving clientele to be viable. Is that clientele there in numbers to keep the food fresh? Food thrown away is profit in the trash can.

That's kinda why I went with the relleno idea, aren't chilis grown year around there? Every thing would be available locally including the cheese.

Don't Hold Your Breath

Bajahowodd - 4-23-2010 at 12:37 PM

Quote:

Originally posted by torch
BTW---we wish someone would buy the old La Pinta in Catavina, fix it up, improve the restaurant, and charge reasonable prices.

Diana

That would be the best!!!!!

The Catavina location is probably the least desirable of the whole chain. Remember that when Mex 1 was paved, the El Camino Real folks, with government assistance built the hotels at reasonable intervals for travelers. Catavina's hotel, and one time Pemex were there only because of the distance between El Rosario and Guerrero Negro. Since the area is off the grid, its electricity must be generated on site. I'm guessing that extra expense, plus the fact that aside from the caves, there is no there there, someone would almost have to give the property away to attract a new owner.

DENNIS - 4-23-2010 at 12:45 PM

Quote:

Originally posted by BillP
That's kinda why I went with the relleno idea, aren't chilis grown year around there? Every thing would be available locally including the cheese.

Yeah...That's a durable product. They can be made far in advance as long as tomato products are kept away until the last minute.
I don't know what the real traffic would be like on a regular basis down there, but I've seen restaurants here that have such sporadic business they probably shouldn't be offering anything less fast and fresh than Campbells Soup from a can.
Restaurants have to be operated with a realistic business plan and good food won't bring clients from far and wide on a regular basis. It may happen occasionally, but it isn't the norm.
Jeeeezo....I get tired of watching The Food Channel after about twenty minutes.

Bajahowodd - 4-23-2010 at 12:57 PM

The freshness of food would seem to have become a significant problem throughout the peninsula, especially for restaurants that cater to the tourist trade. And, in fact, as has been reported on this site, a well known restaurant in Guerrero Negro recently closed, as did the one in El Socorro.

irenemm - 4-23-2010 at 02:57 PM

Dennis,
Maybe you should stop by sometime. We only have fresh products and we have very little waste. Here you have to know where to buy and how to order. We have been doing that for 30 years. Lobster is very seasonal and most gringo don't want to pay the price. Maybe out at the bay they don't have the traffic but we do. We are not on the hwy or on the beach but people who know us know we always have quality.
Our food is all home made.
Give us a shot.
Irene Martinez
Posada Don Diego
Vicente Guerrero

DENNIS - 4-23-2010 at 03:53 PM

Quote:

Originally posted by irenemm
Dennis,
Maybe you should stop by sometime.

Thanks, Irene. I'll make it a point to do that..around dinner time, for sure.

Bajahowodd - 4-23-2010 at 03:55 PM

Just let everyone know when you're ready to drive back! So we can clear the highway!

DENNIS - 4-23-2010 at 03:56 PM

Quote:

Originally posted by Bajahowodd
Just let everyone know when you're ready to drive back! So we can clear the highway!

Don't worry...I'll clear the highway. :cool:

Bajahowodd - 4-23-2010 at 04:02 PM

:lol:

Not to mention that four hour round trip for dinner! :lol:

DENNIS - 4-23-2010 at 04:09 PM

No problem. I once flew from San Diego to Chicago just to ride on a subway.

Udo - 4-23-2010 at 05:28 PM

I once flew from Ontario to Chicago just to have a taste of Giordano's pizza.

You have no idea how good it was!

DianaT - 4-23-2010 at 06:14 PM

Arturo--suggestion

Salsa, to us is VERY important. We like many different styles. However, some places in Baja that have a lot of gringo clients make their salsa very mild---no more spicey than catsup!

OK, maybe you can have both and give the client a choice. Also, some places will automatically serve bread, and we prefer tortillas.

Last suggestion for now, if you have a menu in English, please be sure it is the same menu that is also in Spanish. There are some places that have two menus and the prices on the English menu are more expensive.

Looking forward to the new place!

Udo - 4-23-2010 at 06:45 PM

Diana,

Tortilla soup and Caldo de Siete Mares are the basis of what great Baja restaurants are made of.

DianaT - 4-23-2010 at 07:13 PM

Quote:

Originally posted by udowinkler
Diana,

Tortilla soup and Caldo de Siete Mares are the basis of what great Baja restaurants are made of.

That may be, but I know that when we are served chips and salsa, we immediately judge the salsa---and for us, it usually is a good test. If the salsa is OK, food is OK, if salsa is special, food is special. Seems to work for us. :biggrin:

BTW, my favorite soup is Sopa de Ajo, but that seems to be more of a southern mainland soup---for us, it also serves as a good test in certain areas.

Had to edit because the way I spelled acess incorrectly, it ended up showing as burros. :biggrin:

[Edited on 4-24-2010 by DianaT]

rts551 - 4-23-2010 at 07:18 PM

Quote:

Originally posted by udowinkler
Diana,

Tortilla soup and Caldo de Siete Mares are the basis of what great Baja restaurants are made of.

Isn't tortilla soup mainly a gringo thing?

Udo - 4-23-2010 at 07:52 PM

I could be mistaken, rts

However, tortilla soup is served throughout most of Baja as well as many parts of the mainland.
Many restaurants make the error of using Knorr chicken powder for the soup's base, but the best is made with freshly made chicken stock. There are many versions of the ingredients after the chicken stock, but fried tortilla strips, avocado slices and some melty/stringy cheese are generally added. The difference comes in the regional areas where fresh local veg could be added.
In my recipe, I use a tomato coulee as well as mexican paprika.

Question for Udo and DianaT About Soup

Gypsy Jan - 4-23-2010 at 08:24 PM

The tortilla soup you are describing sounds a lot like Caldo Tlapeno, without the chipotle chile.

Is this just another local variation of the universal tortilla soup?

DianaT - 4-23-2010 at 08:32 PM

Quote:

Originally posted by Gypsy Jan
The tortilla soup you are describing sounds a lot like Caldo Tlapeno, without the chipotle chile.

Is this just another local variation of the universal tortilla soup?

Sopa de Ajo is very different from Tortilla Soup. Not sure what you are asking

In this thread,
Garlic Soup

I wrote about how we make it.

It is great and really great for your health!

[Edited on 4-24-2010 by DianaT]

Caldo Tlapeno

Gypsy Jan - 4-23-2010 at 08:37 PM

Is a hearty chicken soup in a clear broth with with sizable chunks of chicken meat and vegetables that usually include onion, carrots and chayote. The fried tortilla strips, avocado and a chipotle chile pepper (from an adobo marinade) are added as a garnish just before the soup is served.

[Edited on 4-24-2010 by Gypsy Jan]

DENNIS - 4-24-2010 at 07:16 AM

I'm glad to see this has morphed into a food thread. YUMMY

jodiego - 4-24-2010 at 07:19 AM

Quote:

Originally posted by luisartrgz
This is a map for the place as for the road We are trying to improve it but since it is an state road we need goverment clearance and support, we are confident the creation of the museum will force the goverment 's culture department to put some pressure into the matter!

[Edited on 4-23-2010 by BajaNomad]

OK, I'm still a bit confused. Looking at this map, it appears that the "old Gaston's Cannery" is in fact the old Old Mill Restaurant. Did it change it's name to Gaston's before it shut down and will now be renovated? Please give me a little history on the place, going back about 10 years or so. Thanks.

Udo - 4-24-2010 at 07:21 AM

Jan...]

You are correct about the Caldo Tlapeño. The chipotle may be left out, as well as the chayote, depending on the region. This is mainly served on the mainland and mostly as a meal, Kind of like the Caldo de Siete Mares.
Some mainland chefs that seek to work on Baja have been known to bring with them their local recipes, and do wildly well in kitchen all over Baja. That is because the food is different from what locals are used to eating.

[Edited on 4-24-2010 by udowinkler]

rts551 - 4-24-2010 at 07:44 AM

Quote:

Originally posted by udowinkler
I could be mistaken, rts

However, tortilla soup is served throughout most of Baja as well as many parts of the mainland.
Many restaurants make the error of using Knorr chicken powder for the soup's base, but the best is made with freshly made chicken stock. There are many versions of the ingredients after the chicken stock, but fried tortilla strips, avocado slices and some melty/stringy cheese are generally added. The difference comes in the regional areas where fresh local veg could be added.
In my recipe, I use a tomato coulee as well as mexican paprika.

Just wondering because of the name "tortilla soup". Internet research indicates it's a fairly recent dish originating in southern Texas/Northern Mexico and Southern California.

pascuale - 4-24-2010 at 08:08 AM

Quote:

Originally posted by DENNIS

Quote:

What a grumpy old fart!

Udo - 4-24-2010 at 08:34 AM

Rts

The operative words by the writer is "I believe"
http://wiki.answers.com/Q/What_is_the_origin_of_tortilla_sou...

However, I think most everyone on this board will agree on the culinary skills as well as the knowledge of the history of Mexican cooking by Rick Bayless. His expertise in Mexican food research is unparalelled.
Here is his take on it.
http://www.bakespace.com/recipes/detail/Rick-Bayless-Classic...

DENNIS - 4-24-2010 at 08:54 AM

Quote:

Originally posted by pascuale
What a grumpy old fart!

Hey pascuale....Screw you.

Ok here is the story

luisartrgz - 4-24-2010 at 08:56 AM

The building was built in 1948 as a cannery for sardines, tuna, etc.. Mr. Vela never built anything there the building used to be abandoned at early 90's wen Gaston buy it from mr vela and named it Gaston's Cannery later on in a legal battle early 2000 Carlos Haffer I think re-named Old Mill REstaurant but since Carlos was so busy tearing the building apart and doing upgrades and more upgrades the business hours for the restaurant werent consistent and that make the rastaurant have a dark time or era so speaking, Now the Restaurant Is going to be named "Molino Viejo" and in that order we dont want to interfere with the "Old Mill" trademark
that its own by the old mill hotel our neightbors!

I hope this is cleared!

Rick Bayless

luisartrgz - 4-24-2010 at 08:59 AM

I used to watch Rick Bayless on HD PBS Channel its a hit

and the way he travels mexico finding recipes it amazing a great father as well he takes the daughter everywhere!

Udo - 4-24-2010 at 09:42 AM

Rick Bayless recently won "Best Chef in the U.S." on Bravo's TV show "TOP CHEF MASTERS".

jodiego - 4-24-2010 at 09:51 AM

Quote:

Originally posted by luisartrgz
The building was built in 1948 as a cannery for sardines, tuna, etc.. Mr. Vela never built anything there the building used to be abandoned at early 90's wen Gaston buy it from mr vela and named it Gaston's Cannery later on in a legal battle early 2000 Carlos Haffer I think re-named Old Mill REstaurant but since Carlos was so busy tearing the building apart and doing upgrades and more upgrades the business hours for the restaurant werent consistent and that make the rastaurant have a dark time or era so speaking, Now the Restaurant Is going to be named "Molino Viejo" and in that order we dont want to interfere with the "Old Mill" trademark
that its own by the old mill hotel our neightbors!

I hope this is cleared!

Thank you Luis, it certainly does clear things up. NOW I can get back to all the food suggestions.

[Edited on 4-24-2010 by jodiego]

irenemm - 4-24-2010 at 02:15 PM

I think the Molino Viejo was the original name by Sr. Vela. Is that not correct Arturo?

Old Mill Motel, Circa 1993

Gypsy Jan - 4-24-2010 at 02:33 PM

The folks there at the time claimed to be the operators of the Sunshine Company disco near Disneyland (on the corner of Harbor and Katella).

They said that they had a mandate/approval from the Mexican government to open a casino on the island in the bay and they were going to build a bridge out to the island.

They also told us that Mexican nationals would be barred because of the immoral temptations.

So, there you go. I was there, that is what they said. More history to add to a book about Baja boondoggles.

woody with a view - 4-24-2010 at 02:40 PM

Quote:

Originally posted by pascuale

Quote:

Originally posted by DENNIS

Quote:

What a grumpy old fart!

pascuale es, no? arturo es, quien sabe? still, arturo seems to be sticking around promoting something that will benefit the folks, and the gringos who will spend $.

woody with a view - 4-24-2010 at 02:43 PM

Quote:

that is why, amigo, we should go into biznizz. my Peruvian spin and your recipes..... DAMN GOOD!

Udo - 4-24-2010 at 04:18 PM

Woody...

Let's have meet'n of the minds.

Peruvian food is awsome. I love the ingredients. Peruvian groceries can be found at some Mexican grocery stores in Southern California, but for sure at Liborio's markets, also in So Cal.

BTW, it appeals equally to latinos as well as Gringos.

[Edited on 4-24-2010 by udowinkler]

woody with a view - 4-24-2010 at 04:25 PM

mi esposa es la gran bruja en la cocina..... tambien?

U2U for details......................

Udo - 4-24-2010 at 04:29 PM

Unos dias, yo soy un brujo también.

Rick Bayless

Bajahowodd - 4-24-2010 at 04:52 PM

Have never understood how he seems to get accolades about Mexican cuisine even though he lives in Chicago. Nothing specifically against him or Chicago, but it just seems to be that he is not an innovator, but merely a tourist and copier (perhaps affficionado). It's been a hundred or two hundred years or more that people in the Southwest have had exchanges with Mexico. Bayless is more of a late coming interloper, who really does what he does for the money. That said, Anyone who exposes more folks to authentic regional Mexican cuisine can't be all bad. But, I just cannot picture him as an innovator or a leader in the movement.

To me he's the Pace salsa of Mexican cuisine.

pascuale - 4-26-2010 at 07:02 AM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by pascuale
What a grumpy old fart!

Hey pascuale....Screw you.

We should meet up sometime so i can give you a good beating for all the chit you talk on here and cant back up.

TMW - 5-3-2010 at 11:23 AM

Quote:

Originally posted by TW
Thank you Arturo for the information. I hope all goes well in rebuilding. I'll be passing thru next week chasing for the NORRA 1000 race and I look forward to staying in the Hotel Mision Santa Maria on my way back from La Paz. I've stayed there many times when it was the La Pinta and look forward to seeing the new look etc.

On the way back from the NORRA Race we stayed at Hotel Mission Santa Maria and I was very impressed with the remodeling. The rooms were very nice. New heater/AC units with remote control. I assume they are A/C I just used the heater in the morning. Met some tourist that had come down on a Tour Bus from San Diego. Well done on the hotel work etc.