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Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
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Where's The BEEF ??
We have known a few folks in Baja that have gotten really good beef.
They either get whole loins or have the quality beef sliced thicker than Baja norm.
Although we get used to the thin, tough beef we often get down south, a nice thick, tender, juicy tenderloin or chop for the grill would be awsome.
Where do we get the good stuff in Baja ??
Anywhere is fine as we travel Baja for months each winter.
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bajajudy
Elite Nomad
Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
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Here in San Jose, we get Sonora beef that is excellent. Frutas y Verduras has it, as does Mega. A nice filet mignon will run you about $4. The same
steak would be $15 at Andronicos in Berkeley.
I usually do the finger thing and say....como esto. Or you can say dos pulgados for 2 inches thick. One of the hardest words for me to learn was
grueso...thick. You will almost always have to say mas grueso because the butchers are not used to cutting the meat so thick.
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Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
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Another reason to venture south of the San Jose airport ?! 
Thanks Judy, it's on my list !
Wondering if other Nomads keep lists or files of Baja info that they collect over the years like I do ?? Names, places, locations, phone numbers....
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bajabound2005
Ultra Nomad
Posts: 2760
Registered: 10-15-2005
Location: Punta Banda, BCN
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Mood: words cannot describe...
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In Ensenada, Carniceria San Nicolas on the Reforma directly across from what was the Gigante next to Office Depot, but is now Soriana next to Office
Depot. The owner is Jose Gomez and he boasts "res cortes americanos". He'll cut and age beef to order. Open Mon - Sat, 8 am - 6 pm. Phone is 646
176 1190 and he speaks English.
Friends don't let friends drink white zinfandel.
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Paulina
Ultra Nomad
Posts: 3810
Registered: 8-31-2002
Location: BCN
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| Quote: | Originally posted by Diver
Wondering if other Nomads keep lists or files of Baja info that they collect over the years like I do ?? Names, places, locations, phone numbers....
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Yes, we keep a baja journal of every trip. The toughest part is when the journal gets full, transfering the info into the new one. By the time we've
done that, it's taken up a good chunk of space. I usually use the back pages for the quick reference stuff like people's names.
Right now Dern is traveling with two journals, the old one and the brand new one because I haven't completed the transfer of that top
secret-I'd-have-to-kill-you-if-I-told-you-baja - info yet. (I almost felt like iflyfish there for a second)
Regarding the meat situation, when we lived in PB we used to buy our meat from "Politos". Polito's shop is on the East side of the highway just as you
enter Maneadero. If I remember correctly, his father had a meat cutting history from Oxnard, so they know the American cuts of beef. He would let us
know when a whole cow was being delivered and he'd cut us tri-tips and thick, thick rib eyes. We really missed those cuts of beef before we met
Polito. He speaks English as well. We also heard great things about Carniceria San Nicolas but were always too lazy to drive in that far!
P<*)))><
\"Well behaved women rarely make history.\" Laurel Thatcher Ulrich
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oldlady
Banned
Posts: 1714
Registered: 10-31-2005
Location: BCS
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In La Paz, I go to the "Bravo Market" at the corner of Bravo and Prieto.
There are several butchers there, I always go to the same one. All the meats I buy they have been great. I get the whole filet, 88 pesos a kilo,
usually runs me about 200 pesos. My husband, the grillmeister, cuts them to desired thickness, usually 8 steaks. I use the "tails" for stroganoff or
sumptious burgers. Never had a guest complain.
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oladulce
Super Nomad
Posts: 1625
Registered: 5-30-2005
Location: bcs
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| Quote: | Originally posted by Diver
Wondering if other Nomads keep lists or files of Baja info that they collect over the years like I do ?? Names, places, locations, phone numbers....
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I've got a collection of mini spiral notebooks in the glovebox that I've used for roadlogs for each trip (we got tired of asking each other "think we
can make it to Playa Perla before dark?" etc).
I keep track of daily travel times, gas expenditures, time the sun sets at various times of the year (so we know whether to push on to the next stop
or not).
These roadlogs have evolved to include the current peso exchange rate at the time, cost of diesel/gallon, and price of a six pack of Tecate, and the
pressure we deflate the tires to before we start on the dirt road. 
I also jot down campground costs, restaurant reviews (our own), Atm locations, and the names of new people we meet.
Like Paulina says, the bummer is when you fill up a book you don't want to loose the info from the previous ones so I keep them all in the glovebox.
"#1" transpeninsular driving trip was in 1990 and I think the next will be "#54" so there's lot of info, and and lots of memories. Luckily the books
are small and I try to write very tiny, which is hard when you're bopping down the road.
Articles, nomad restaurant suggestions, mechanic's business cards, good welder recommendations etc are kept in a folder with the maps in the back
seat.
[Edited on 5-15-2008 by oladulce]
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Roberto
Banned
Posts: 2162
Registered: 9-5-2003
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| Quote: | Originally posted by Diver
Wondering if other Nomads keep lists or files of Baja info that they collect over the years like I do ?? Names, places, locations, phone numbers....
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Nope ... trying my best to keep it an adventure every time. That's getting harder, and harder, and harder ....
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oldlady
Banned
Posts: 1714
Registered: 10-31-2005
Location: BCS
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Oladulce,
I'm impressed!
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oladulce
Super Nomad
Posts: 1625
Registered: 5-30-2005
Location: bcs
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| Quote: | Originally posted by oldlady
Oladulce,
I'm impressed! |
I don't know how impressive it is Oldlady- I'm just a geek and it's a LONG 21-24 hr drive so it gives me a project. Probably look like Columbo with
my silly notebook.
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Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
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I keep a word doc going that I can add to as I get new info.
I print this list when I head south.
When we are south, we keep a log and just bring the past years' books in the box with the maps and guidebooks.
How many of us have thought of writing our own guide books ?!!
Thanks for all the butcher recommendations !!
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Martyman
Super Nomad
Posts: 1904
Registered: 9-10-2004
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The only thing i write down is where i stashed my weed.
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Iflyfish
Ultra Nomad
Posts: 3747
Registered: 10-17-2006
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In the US I look for Safeway, Rancher's Reserve, Rib Eye or Tbone, buy them the day after the big sale, vacuum pack em and freeze. Carry with us in
MH. The best!
Iflyfish
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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 oldlady
In La Paz, I go to the "Bravo Market" at the corner of Bravo and Prieto.
There are several butchers there, I always go to the same one. All the meats I buy they have been great. I get the whole filet, 88 pesos a kilo,
usually runs me about 200 pesos. My husband, the grillmeister, cuts them to desired thickness, usually 8 steaks. I use the "tails" for stroganoff or
sumptious burgers. Never had a guest complain. |
Is this just recently??
We 've been getting out fillette at Ley's, but they're all the way up to $ 169.00 a kilo, a far cry from your $ 88.00 and Judy's $ 4.00 US. It's our
favorite kind of meat. Goes a long way with no waste.
And we've also found Aramburo the best source of Rib roast.
[Edited on 5-15-2008 by vandenberg]
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oldlady
Banned
Posts: 1714
Registered: 10-31-2005
Location: BCS
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I don't think all that recently....I've been going there since September, but from the looks of the sign behind the counter with the schedule of
prices I would say it has been up there for a long time.
Last time he also took out a big hunk of rib eye and I had him cut it into to two steaks for us. Great. I am also pleased with the Carne Molida.
Very lean, which a real gourmet probably does not prefer, but also very fresh.
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Pescador
Ultra Nomad
Posts: 3587
Registered: 10-17-2002
Location: Baja California Sur
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If you ever come south to Santa Rosalia, try the Cachania Store and they have some great beef there. They also carry the Su Carne brand of Arrachera
which is a marinated beef that comes from Sonora and it is one of our favorites. We take quite a few packages home every year.
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Russ
Elite Nomad
Posts: 6742
Registered: 7-4-2004
Location: Punta Chivato
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OK Jim, I thought Cachania was Santa Rosalia. Now I'm confused (1st time). Give me a hint. Up or down street, 1/2 way up, 2,3or4 streets over,
building color? I've been going to El Maye (sp) and there meat is only okay. I have learned to make a good malenesa though. Word is there is a new
market that has Sonora beef but I haven't found it yet. Help!
Bahia Concepcion where life starts...given a chance!
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Pescador
Ultra Nomad
Posts: 3587
Registered: 10-17-2002
Location: Baja California Sur
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Cachania is the word for Santa Rosalia but is also the name of the red fronted store that is owned by the same people who own the El Muelle
restaurant. It is between 7th and 8th on the third street south of Main street or Obregon or the next westbound street south of main.
Also they tell me Moreno's as well as the new Delia store has some sonoran beef, but I think the cuts at Cachania are the best.
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Russ
Elite Nomad
Posts: 6742
Registered: 7-4-2004
Location: Punta Chivato
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Thank you I'll try it.
Bahia Concepcion where life starts...given a chance!
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Pescador
Ultra Nomad
Posts: 3587
Registered: 10-17-2002
Location: Baja California Sur
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Russ, that is a terrible description. Let's try this: Turn left on Obregon which is the street by the train engine, go up Obregon to 6th St, turn
left, go south two blocks, Turn right on Emilio Carranza, on your right just before 8th is a red fronted store called El Cachania.
[Edited on 5-16-2008 by Pescador]
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