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bajabass
Super Nomad
Posts: 2016
Registered: 10-4-2006
Location: La Paz,BCS
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Mood: Want to fish!!!
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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
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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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.
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Martyman
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Posts: 1904
Registered: 9-10-2004
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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!
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BillP
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Location: Lake Havasu City, AZ
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| 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.
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Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
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Don't Hold Your Breath
| Quote: | | 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.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| 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.
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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.
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Bajahowodd
Elite Nomad
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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.
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irenemm
Senior Nomad
Posts: 623
Registered: 7-16-2009
Location: vicente guerrero, baja
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Mood: relaxed
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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
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| 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.
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Bajahowodd
Elite Nomad
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Location: Disneyland Adjacent and anywhere in Baja
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Just let everyone know when you're ready to drive back! So we can clear the highway!
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| 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. 
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Bajahowodd
Elite Nomad
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Location: Disneyland Adjacent and anywhere in Baja
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 Not to mention that four hour round trip for dinner!
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DENNIS
Platinum Nomad
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Location: Punta Banda
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No problem. I once flew from San Diego to Chicago just to ride on a subway.
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Udo
Elite Nomad
Posts: 6346
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Location: Black Hills, SD/Ensenada/San Felipe
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I once flew from Ontario to Chicago just to have a taste of Giordano's pizza.
You have no idea how good it was!
Udo
Youth is wasted on the young!
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DianaT
Select Nomad
Posts: 10020
Registered: 12-17-2004
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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!
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Udo
Elite Nomad
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Diana,
Tortilla soup and Caldo de Siete Mares are the basis of what great Baja restaurants are made of.
Udo
Youth is wasted on the young!
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DianaT
Select Nomad
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Registered: 12-17-2004
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| 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. 
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.
[Edited on 4-24-2010 by DianaT]
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rts551
Elite Nomad
Posts: 6699
Registered: 9-5-2003
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| 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?
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Udo
Elite Nomad
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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.
Udo
Youth is wasted on the young!
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Gypsy Jan
Ultra Nomad
Posts: 4275
Registered: 1-27-2004
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Mood: Depends on which way the wind is blowing
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Question for Udo and DianaT About Soup
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?
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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