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Little known
tidbits of Hotel Buena Vista's History
Did you know?
Last month’s
question was: Who painted the three murals in
the entrance to the restaurant what is the
subject matter of each one? This was a super
hard question, so we offered the biggest and
best prize ever for the winner. It was three
nights’ lodging for two with two days of fishing
and meals … the whole enchilada! Sadly, no one
won.
The answer is
that Chuy’s sister, Guadalupe Jesse Valdez,
painted the three murals. The largest one is of
the hotel grounds. The other two smaller murals
are of the nearby waterfall (largest in Baja
Sur), La Cola de la Zorra and the town of San
Bartolo, just northwest of here up in the
mountains where there is lush tropical
vegetation, a small river and mangos, guyaba,
orange, grapefruit growing on the hillsides.
Next time you are here, check them out at the
main entrance to the dining room. Remember these
facts too. We may spring this question on you
again at a later date, since no one won this
time.
Contest of the
Month!
No one won the
contest last month so this month’s question is
easier.
This month’s
question is: At one of the earliest tournaments
held at the hotel, an odd thing occurred during
the awards ceremony. As David and Jim Siegle
were giving out prizes for the biggest fish, a
little boy wandered onstage and did something
that had every angler in the place in stitches.
Who was that little boy and just exactly what
did he do up there on that stage? (And no one
with the last name of Siegle need respond!)
Email your
answers to:
webmaster@hotelbuenavista.com and win an
adventure tour to Spirit Rock and the Santa Rita
Hot Springs with Angel Ortiz on your next trip
down here!!!!
Fish Stories &
Adventure Stories
This year the 9th
Annual Chuy’s Catch and Release Tournament was
held from October 7th to 10th. We
had two days of amazing fishing. The billfish
were really hot and the winning team scored
4000 points, breaking all previous records! Many
locals joined us. Most anglers were returning
guests, but we had several fishermen joining us
for the first time. In all, 18 boats fished the
tournament and John Bretza of Okuma Fishing was
on hand to give out prizes at the awards dinner.
Great camaraderie and friendship abounded
throughout the three-day event.
Winning anglers were Michael
Perez, Greg McMurtrey and Richard Peterson on
the Carleste with Carlos Agundez. The first
day they caught and released 6 sailfish and 2
stripers. On day two they caught 2 stripers and
1 blue, for a total of 4000 points.
Congratulations amigos!
Togo Hazard and Bob Angello won
second place, fishing with Vicente Cosio on the
Dusty B III. They scored 3000 points. Third
place went to Ken Goodsall and Scott Campbell
fishing with Chuy Cota on the Hakuna Matata.
They scored 1800 points. Congrats to you too,
amigos!
The Tuna Jackpot was won by Eric
Getzen, Jeff Morse and Grank Oepkes on the Dusty
B II with captain Alejandro Castro. Their tuna
weighed in at 58.7 pounds. Finally, the Dorado
Jackpot was won by local Team Real Rod with a
42.7-pound dorado. If you didn’t join us this
year, mark your calendar for next year and come
on down. This tournament is laid back, low key
and great fun. The prizes aren’t bad either!
Click Here for
October 2005 Fish Count
GRILLED CHILES
RELLENOS
Ann Hazard says,
“I first tried grilled rellenos at a beachfront
Mexican restaurant in in Cardiff-by-the-Sea,
where my husband Terry and I used to live. I
passed the recipe on to Arnulfo, and pretty soon
they were on the hotel’s dinner menu, under
vegetarian entreés. When I made a test batch for
some Buena Vista amigos before putting them in
Cooking With Baja
Magic Dos, every single person
preferred these over the fried version!” Serves
three to six.
6 large poblano
chiles or 6 large Anaheim chiles
½ pound
Chihuahua or jack cheese, thinly sliced
2 cups Salsa
Ranchera or María’s salsa de arbol (Recipes
follow)
Toothpicks
If you have a
gas stove, lay the chiles over the open flame
and char skins well, turning with tongs
frequently until they’re uniformly blackened and
stop snapping. The more charred they are, the
easier it is to remove the skins. If you have an
electric stove, place chiles in a large skillet
on high heat. Turn frequently as above. Remove
chiles to plastic bag, close it and let stand
for 10 minutes. Remove from bag, place in
ice-cold water and remove the skin. Make a small
slit in the side of each chile and gently remove
all seeds and membranes. Do not remove the stem!
Insert a slice of cheese into the hole. Secure
with a toothpick if necessary.
Place chiles
rellenos on a heated griddle on stove or over a
very hot barbecue. Heat about five minutes on
each side, until steaming and slightly charred
again. Meanwhile, heat salsa (either type or
some of each) and pour over chiles rellenos.
Serve immediately.
SALSA tc
"SALSA " \l 2 RANCHERA
This light,
flavorful and not-too-hot salsa is a standard
for chiles rellenos. It is also spooned over
tortillas and fried eggs to make Huevos
Rancheros. Makes about four cups.
6 whole poblano
or Anaheim chiles, thinly sliced
2 large, white
onions, thinly sliced
4 cloves garlic,
minced
10 large, ripe
tomatoes, thinly sliced
4 tbsp olive oil
1½ cups tomato
purée
½ cup water
2 tbsp dried or
fresh oregano, or to taste
4 bay leaves
4 - 6 tbsp
powdered chicken bouillon powder
Fresh ground
black pepper to taste
Salt to taste
Place chiles,
onions, garlic and tomatoes in large skillet
with the oil and sauté until cooked. Remove and
let cool slightly, then add tomato purée and
water. Add the seasonings and bouillon and cook
about a half hour. This recipe makes enough for
12 chiles rellenos. I recommend that you use
half and store the other half in your freezer
for the next time....
MARÍA’S SALSA DE ARBOL
“My dad, Togo
Hazard, currently owns two fishing boats that
operate out of Hotel Buena Vista. He named them
both after his female
Shih Tzu, Dusty. The new boat is Dusty B III and
the first boat is the Dos. The captain of la
Tres is Vicente Cosio, a great friend of ours.
His mom, María has a restaurant called El Corral
in their backyard where she and her sister Vicki
serve baked potatoes filled with crema, butter
and carne asada. She serves them with an array
of salsas. Her red salsa de arbol rocks. This
salsa is meant to be fairly hot, and it is, but
it’s one of my favorites! I love it over chiles
rellenos.” Makes about a quart.
20
– 25 chiles de arbol, lightly toasted
1
cup water
6
large tomatoes
1
tbsp vegetable oil
2
ancho chiles, slightly toasted
1
medium white onion, puréed
6
cloves garlic, puréed
3
tbsp cider vinegar
Salt to taste
In
large skillet, lightly toast the chiles over
medium high heat, about 5 minutes. Remove and
place in one cup water to soak. In same skillet,
roast the tomatoes over high heat in oil until
blackened, about 20 minutes. Set aside in bowl.
Do not clean the skillet! Loosen blackened
pieces of tomato and stir in soaked chiles,
onions and garlic. Boil over medium high heat
about 10 minutes. Place tomatoes in blender or
food processor and liquefy. Pour into bowl.
Repeat with onion, garlic and chile mixture.
Pour into bowl, add cider vinegar and salt and
chill at least an hour. Will keep several days
in the refrigerator, or part can be frozen for
later.
These
recipes are featured in Ann Hazard’s
just-released new cookbook:
COOKING WITH BAJA MAGIC DOS.
It
has been completely updated, contains 80 new
recipes, eight years’ worth of new Baja
adventures, many new sections and all new art!
Visit Ann online at
http://bajamagic.com. Her autographed books
are available in the hotel gift shop. |
