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Mike Supino
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Posts: 351
Registered: 10-16-2002
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El Nido San Felipe location
| Quote: | Originally posted by Price
Where in SF is this place ??? |
El Nido is on Mar de Cortez, south of the malecon on the west side of the street. The managers name is Juan.
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Anonymous
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You guys really like el Nido? i prefer Pelicanos, its the same thing but with an ocean view.
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The squarecircle
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Posts: 173
Registered: 11-28-2004
Location: El Cajon
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Mood: 'Baja Feeling'
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Depends upon what you want the most for your pesos. --------Good food or good view!!!! >>>>sq.
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Mike Supino
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| Quote: | Originally posted by Anonymous
You guys really like el Nido? i prefer Pelicanos, its the same thing but with an ocean view. |
Los Pelicanos is also owned by Sr Lupe Perez as well as the El Nido restaurants in Rosarito, San Felipe and Loreto.
El Nido Loreto's Menu
http://www.loreto.com/elnido/menu.htm
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
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Mood: A lot cooler than Mulege
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Here's some short tips about some of the woods used to smoke meat.
1. Alder's natural sweetness is especially suited with pork.
2. Apple's natural sweetness is good for any type of meat. It's great in combination with other woods.
3. Cherry is especially good with beef and pork. It has a tendency to turn meat a rich mahogany color. It's best to balance Cherry wood with Hickory,
Alder, Oak or Pecan.
4. Hickory is the all-time favorite of many Midwest and southern state barbecue cooking teams. Too much hickory smoke can turn meat bitter.
5. Maple is quite similar to Alder wood. Maple is sweet and also darkens the color of meat. Balance it with Alder, Apple or Oak. Sugar Maple wood is
the sweetest.
6. Some say to use only Honey Mesquite wood. The Wesatch variety of Mesquite "pops" embers. Mesquite is oily in nature, so it burns hot and fast.
7. Oak. Red Oak is the best variety for smoking.
8. Pear, Peach and Plum. These woods require a certain level of expertise in their use. Peach and Plum woods tend to lose their flavor shortly after
being cut. For the best results, make sure you the fruit bearing kind of Plum.
9. Pecan is a member of the hickory family, and becoming more popular for smoking. This is a pungent wood, which should be used sparingly.
10. Dogwood is quite similar to Oak in its smoke flavor.
11. Grapevine cuttings add a nice flavor to fish, poultry and beef. You could achieve the same effect by soaking wood chips in an inexpensive wine
before throwing the wood on the coals.
12. Herb woods, such as Basil, Thyme and Rosemary are usually used in combination with other woods. A good combination would be Alder with Basil, and
Maple with Rosemary
Bruce R Leech
Ensenada
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
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Mood: A lot cooler than Mulege
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Some other basic smoking tips:
1. Use only hardwood, fruitwood or herb woods for smoking. Avoid softwoods, such as Cedar, Douglas Fir, Pine and Spruce, which are loaded with
unpleasant pitch and resin and will ruin your meat.
2. Whenever possible use fresh wood - cut within twelve months of use in order to obtain the most flavorful smoke possible.
3. To obtain the best results, soak wood chips or chunks in HOT water. The heat opens up the wood fibers, allowing the water to more fully penetrate
the wood so it smolders, rather than burns.
4. Develop your own blends. Experiment using the various hardwoods, fruitwoods and herb woods available. Think of different combinations as having
your own spice cabinet right at your grill.
5. For a unique flavoring, try soaking Oak or Alder chips or chunks in white or red wines. This is an especially effective way to add additional
flavor to fish or poultry.
6. Keep a logbook of what you do. Write down what kinds of woods you use and with what kinds of meat. How many spoonfuls of chips, logs or chunks you
used. This way, when you have an especially good result, you can easily duplicate the process the next time. Likewise, if you have a failure, you can
study what you did and avoid making the same mistake twice.
7. DON'T lift the lid off the cooking unit to see how the meat is cooking. Heat is lost and you lengthen the time it will take your meat to cook. You
also lose valuable smoke.
Bruce R Leech
Ensenada
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
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Mood: A lot cooler than Mulege
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We sell hickory sawdust in 5 G. Bamboo shaker for only $28.00 usd +
Shipping and handling!
We also sell Bamboo sawdust in 5 G. hickory shaker for only $48.00 usd +
Shipping and handling!
limit 20 per order
Bruce R Leech
Ensenada
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bajalou
Ultra Nomad
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Location: South of the broder
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| Quote: | Originally posted by Anonymous
You guys really like el Nido? i prefer Pelicanos, its the same thing but with an ocean view. |
And where, pray tell, is Pelicanos??
No Bad Days
\"Never argue with an idiot. People watching may not be able to tell the difference\"
\"The trouble with doing nothing is - how do I know when I\'m done?\"
Nomad Baja Interactive map
And in the San Felipe area - check out Valle Chico area |
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
Member Is Offline
Mood: A lot cooler than Mulege
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| Quote: | Originally posted by Pompano
I think the Pelicanos mentioned would be in San Felipa or that area.....as the El Nido in Mulege has been closed for many years..like 10 or more.
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yes I sure miss it.
Bruce R Leech
Ensenada
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JESSE
Ultra Nomad
Posts: 3370
Registered: 11-5-2002
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Pelicanos is in Rosarito, right behind Corona Plaza Hotel.
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meme
Senior Nomad
Posts: 756
Registered: 8-20-2003
Location: San Felipe,BC
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Los Pelicanos
 I thought it
was the liquor store on Chetumal Lou? Where you thinking??
Please let me know if you find it? MAYBE THEY can bake potatoes too??? Ha Ha!
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