Baja Views From A Saddle Indian Art, Goat Cheese, Panoche and Other Sweets

Presented, are images documenting the collection of horses at a ranch east of La Purisima and their drive to a second ranch with improved feed and water.






Twenty some kilometers east of San Isidro, search and collection for horses begins at the far reaches of Rancho Laguna, near a wall of Indian art.
















Collection continued . . .










Mother and son





My Favorite Lady





Thinnest of the herd were singled out for the drive.



Marco, on the left is a riding mate from Loreto. Ricky his brother on right of image is owner of Rancho Laguna and the horses.

We will drive the horses to a goat ranch, Rancho Carrillo, owned by a sister and brother in law of Marco and Ricky.



An area laden with Baja history





On the road to Carambuche, our lay over point near San Isidro.



The gentleman on the white mule, traveling the same highway, caught us, visited and turned right toward his ranch up ahead.



Evening approaching



The Pilon de La Purisima ahead


Shift gears for a moment. The morning brought views of the Panoche processing area at our way station in Carambuche. Panoche is a Mexican candy. Horses love it and cowboys too.



The brew pot



White sugar cane and the electric machine used to grind the cane. In San Jose de Comondu, panoche is still processed but using animals to power the grinder.




These molds, made from heart wood of mesquite, are two hundred years old.



Fire hole under the brew pot



Lenia for the fire box




Panoche de Gajo, light in collor



Panoche narote, a darker candy, is skimmed from the top of the boiling mixture. That made from red cane is also dark.





Moving away from the candy and on the road again . . .







Ricky´s son will joins the ride this morning for an hour or so, then return for school







Headed for our section of the Camino Real, toward Purisima Viejo. Paso Hondo, San Jose and ultimately Mulege are ahead.



In the distance, on the left . . . the road traveled yesterday . . . on the right . . . the road to Comondu



Our Camino Real



Mother and daughter. We had two children with us . . . this 4 month old little girl or potranca. Also along, an eight month old potrio, a young man.



We turn left here at Purisima Vieja for our destination ranch, Rancho Carrillo, about 5 miles ahead.



Just out of Vieja, we pause for water at R. Toro. Many prospect for gold near and around here



Along this stretch, a horse was skirting us in the brush out to the side. The horse is Halcon or Falcon, a horse belonging to Marco that has been running wild for some time in the mountains. To track him would require search of a vast area. He has come to us. Captured, he joins us for the ride to the ranch.



Rancho Carrillo, our destination ranch





Post ride review.



A long way from city lights, the night outside is a magnified starry black.

Beginning now . . . with images of day 3, to follow include images of the ride to introduce new range and water to the new horses, breakfast, ongoing production of goat cheese and final ride to various oasis's




In morning light, the Ford F 250 gas and electric commission





As horses and cattle struggle in this environment, goats thrive. Most ranches in these parts play a part in the goat cheese industry. Cheese is the primary income.



As fish buyers visit individual fishermen, at their homes in the evening . . . say in Lopez Mateos, similar buyers take this mountain cheese to markets well beyond Baja.

A goat ranch, morning always begins with milking



Coffee in the kitchen, and always, all day long



Morning awakening



Marco prepares Halcon, and exercises him



Indo sports the goat rancher´s saddle, a source of great kidding . . . for the cunado.



En route to new water and range with the horses



Missing yesterday, Ricky rejoins the ride today




New Digs

Back at the ranch, pork ribs are ready for breakfast. Pigs raised on goat milk make friggin´ tasty food



Shift gears again, back to our goat cheese . . .





Ten gallons of milk from the morning begins the process



Cheese prepared in previous days



occasional stirring continues through the next several hours



Fluid removed from the mix is fed to the pig.

This cheese processing continues as we remount, riding toward oasis after oasis on the ranch.



Limon Real . . . sweet!




Sucking the meat . . . garnished here with wild hierva buena



Papaya . . . crunchy. First papaya I ever really liked





Papaya tree overhead

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Ride about and final return to the ranch



back to the cheese . . . kneading continues and the addition of salt



Ready to form



Into the mold




Pressure is applied



Packing for home





My rides . . .



Azabache, days 1 and 3



Indio, day 2

Just so wonderful! Thank you!!

bajacalifornian, Thanks.

Thank you

WOW !!!!! Great post. Thanks.......

Very cool post.

Missing from the document . . .









Limon Real







Halcon is a gelding

GREAT POST!!!

Thanks for sharing your adventure with us and giving us a glimpse of what life is like in rural Baja! Really makes you appreciate how hard they work to make a living, feed themselves and to just get by.


Miguelamo