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Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
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Not so certain that Guerrero Negro is dusty as it is salty. I have wondered for many years why it has not seemingly grown with the whale tours.
Obviously such places as Caracoles and Cowboy have advanced the availability of beds. But frankly, I have often wondered if the folks running the salt
facility weren't actively trying to curb growth.
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JESSE
Ultra Nomad
Posts: 3370
Registered: 11-5-2002
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| Quote: | Originally posted by tripledigitken
| Quote: | Originally posted by JESSE
Does anybody remember Pedrin's in Rosarito? |
Wasn't there a Pedrin's in Tijuana across from the Jai Alai Palace? It was a decent Seafood restaurant. I don't remember one in Rosarito though.
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Yes, i remember that one. But there was a second one in rosarito near the red cross.
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tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
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Jesse,
I seem to remember that Pedrin's owners were the same or related to La Costa Restaurant is that right?
Ken
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JESSE
Ultra Nomad
Posts: 3370
Registered: 11-5-2002
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| Quote: | Originally posted by tripledigitken
Jesse,
I seem to remember that Pedrin's owners were the same or related to La Costa Restaurant is that right?
Ken |
Yes, similar style, but Pedrin's was Italian if i remember.
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David K
Honored Nomad
Posts: 65289
Registered: 8-30-2002
Location: San Diego County
Member Is Offline
Mood: Have Baja Fever
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Before Jesse moved there, the restaurant that was recommended to us by Nomad 'Tucker' was the Mar Y Peña... We ate there with Tucker in 2001... was
very good. Are they still in business? Photo of Tucker and I at the Mar Y Peña restaurant:
[Edited on 11-7-2009 by David K]
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C-Urchin
Nomad
Posts: 234
Registered: 12-17-2008
Location: La Paz
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My best spot is Cafe Milano in La Paz. Exquisite food, beautiful elegant place in an old building downtown, Jazz on weekends. Owner is from Italy.
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bent-rim
Nomad
Posts: 294
Registered: 7-31-2007
Location: Marin County
Member Is Offline
Mood: Living la vida mota
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My dining experiences are intertwinned with memories of trips to Baja. No particular order.
1. Alfonsina's 1972-Whatever was caught that day+endless rice, beans and tortillas.
2. Mama Espinoza's for the first time. Ever since- Mas or Minos
3. Taco Stand in San Vicente where one lady made tortillas as the other lady cooked the meat..
4. Carnitas at Asadoro Ramon in Mulege before he passed away.
5. Anything I've ever had at El Candil in Mulege+the best Margarita's.
6. El Nido in San Felipe or Loreto.
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bonanza bucko
Senior Nomad
Posts: 587
Registered: 8-31-2003
Location: San Diego
Member Is Offline
Mood: Airport Bum
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Our kitchen on the beach at Alfonsina's when I (with female supervision) make Yugoslavian Chipoino....you know when there is enough garlic in it if
you can smell it 100 yards down the beach. The recipe starts with 2 gallons of "Dago Red" wiine....etc.
I'll give it to you if you are nice.
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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Food? Who cares....Wherever these senoritas are serving.
I do what the voices in my tackle box tell me.
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The Gull
Super Nomad
Posts: 2223
Registered: 8-28-2003
Location: Rancho Descanso, BCN
Member Is Offline
Mood: High
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| Quote: | Originally posted by tripledigitken
Jesse,
I seem to remember that Pedrin's owners were the same or related to La Costa Restaurant is that right?
Ken |
The La Costa at San Antonio del Mar was my favorite between the table side Caesar's salad and the Mexican coffee prepared with flames and everything
right at your table. The seafood and game was better than El Nido.
�I won\'t insult your intelligence by suggesting that you really believe what you just said.� William F. Buckley, Jr.
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mulegejim
Nomad
Posts: 470
Registered: 9-4-2006
Location: San Clemente, CA/Mulege, BCS
Member Is Offline
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| Quote: | Originally posted by Pompano
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Roger, is Zulema still working or just enjoying her new "BMW".
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vandenberg
Elite Nomad
Posts: 5118
Registered: 6-21-2005
Location: Nopolo
Member Is Offline
Mood: mellow
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| Quote: | Originally posted by bonanza bucko
Our kitchen on the beach at Alfonsina's when I (with female supervision) make Yugoslavian Chipoino....you know when there is enough garlic in it if
you can smell it 100 yards down the beach. The recipe starts with 2 gallons of "Dago Red" wiine....etc.
I'll give it to you if you are nice. |
Bucko, is Chipoino an authentic Slavonian dish or are you trying for Cioppino, a delicious shellfish dish originated in San Francisco on the wharf ?
Made it here a few times, but without the real Dungeness crab hard to duplicate.
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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| Quote: | | Quote: | Originally posted by mulegejim
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Roger, is Zulema still working or just enjoying her new "BMW". |
Jaime, the coconut telegraph told me yesterday that Zulema is working part time at the El Candil in Mulege these days. I haven't seen the BMW around,
but I HAVE seen the WMD. 
I do what the voices in my tackle box tell me.
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mulegejim
Nomad
Posts: 470
Registered: 9-4-2006
Location: San Clemente, CA/Mulege, BCS
Member Is Offline
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In Los Barriles try Tio Pablo's - great steaks and salad bar. Not exactly sure how to post a picture so hope this works.
http://picasaweb.google.com/mulegejim/MulegeAndEastCapeOctob...
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bonanza bucko
Senior Nomad
Posts: 587
Registered: 8-31-2003
Location: San Diego
Member Is Offline
Mood: Airport Bum
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For Vandenberg:
The way I spelled chioppino is an example of why it ain't PC to post here half bagged on a vodka
(vohdkah?) martini.
The version I make, without listening to female supervision, contains all the normal stuff plus hot Italian sausage and pasta shells. It also
required lots!!! of garlic. I start cooking it at 0800 and I need to smell the garlic about 100 yards down the beach or I add more.....cook the sauce
all day.
The other important ingredient is at least a gallon of Dago Red....well, two gallons because you really need to have a second one on hand starting at
0800 with all the cooking.....well, three gallons because you need some for dinner.
We eat this stuff on New Year's Eve at about 1600 when the sun is going down at a picnic table out on the beach....nice to wipe yer hands on a
swimming suit and dry them in the sand.
Geeze....I gotta go plan the next trip...I'm homesick just thinking about this.
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Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
Member Is Offline
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I was poking around travel websites and ended up clicking on the Moon travel site. They have a Baja drive guide heading South from TJ. They list
highway info, places of info, Accomodation info and restaurant info. I was pleased to see that the Moon folks actually gave Jesse a separate and solo
page for La Paz Alta Cucina. Kudos.
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