February was one of the oddest months in terms
of weather that any of us can recall. Old
weather news is hardly news, but looking back at
our boat records we were astounded that the
month began warm when it was supposed to be
cold; and got cold was it was supposed to be
getting warmer. We went from days as flat as a
pool table in early February to choppy waters as
we approached March.
While East Cape residents wore an extra sweater
to shut out the morning chill, our visitors from
up north were thrilled with the February
temperatures that ranged from the low-60s to
mid-80s some days.
Among our friends who joined us for a bit of
mid-winter R&R were Jeff Pulley, from
Houston, who was with us to dive for a few
days. Mrs. Bonnie Hernandez was down
checking on her property; to be joined later by
Lilia and Lola Hernandez, also
checking on property. Mr. and Mrs. Kenney
from Northern California made a fast trip to get
out of the cold, wet weather that plagued that
part of the States. It’s always nice to see
Mr. James Howard. Mr. James Pierre,
who was staying in Cabo, but always drives up to
fish with Juan. Mrs. Karen Fisher
from East Hampton, New York, visited in both
January and February. While Mary and
Buzz Fedorka visited from Telluride,
Colorado to check on final details on their
home. The Fedorkas will be our neighbors soon.
Togo Hazard couldn’t wait until March, so
he came to check out his new boat.
But the breezy, lumpy days late in the month
might have been a blessing in disguise. We had
a chance to do lots of boat maintenance,
spruce-up, clean-up and other forms of yard work
in preparation for what shapes up as a very busy
season. So, you see, my friends, even when we
can’t go fishing, we prepare for the days ahead
when our boats, captains and crews will be put
to the test.
The visit from Stillwater Science
group was a great success, below you can see
everyone, as they got together for a
memory picture after the thank you party offered
to the hotel's staff by Felipe and Esaul. With
130 guests for three days, the party was a great
reward for our whole staff. For more on this
story please read the Fish & Adventure Stories.
Last month, we mentioned briefly that
reservations in our peak summer months were
getting tighter and tighter. We are already
booked to 90% to 100% occupancy many weekends.
If you have any thoughts of summer Margaritas,
dorado, tuna and billfish, we urge you to call
for room and boat availability. Do it now, or
as we say on the East Cape, ahora.
The Valdez Family
In the News
This month we are featuring an article from our
great friend Paula McDonald for the San Diego
Union Tribune a few years back. But it was funny
that I ran into it after finishing the show
circuit. As Paula did a great job describing the
other wonders of the East cape, yes, besides
fishing. You wouldn't believe it how often we
have long time friends and guest
visiting the shows and looking at the back trail
tour and asking about La Cola de la Zorra or the
hot springs up in the mountain. Well here it is
a nice story on a little of that:
click here to
Special Deals and
Events You Won't Want to Miss!
Fiesta de Pesca is coming in April.
a special discount when you participate. Call
Join our special
and be part of a
special dinner, as we serenade all our mothers
Fish and learn with
and his team from
Catch and Release
click here to book your reservation on line
"GUACAMOLE & CHIPS"
call it "guac” for short) is a staple throughout
Mexico. If fresh ingredients aren't available,
you can find prepared guacamole in the deli and
freezer sections of your supermarket.
In Baja we
make it by the bucket-full. It's next to
impossible to be conservative and make just a
little bit of guac with all those cheap avocados
around! Whenever we have a dinner party and
serve Baja cuisine (imagine that?) we serve it
with totopos (chips). Guacamole is a fundamental
part of a Baja diet … right up there with salsa.
Get used to it!
3 - 4 ripe
Juice from 2
limónes (Mexican limes) or key limes
1 large tomato,
½ white onion,
1 tsp garlic
powder or 2 garlic cloves, minced
1 tsp salt
½ tsp pepper
4 tbsp salsa
verde or to taste (Salsa section)
¼ cup grated
Mexican queso cacique or feta cheese
1 large black
1 dozen corn
1 cup corn or
Salt to taste
Slice avocados in
half and remove seed. Scoop avocado pulp out of
the skin using a spoon. Mash avocados in a
medium-sized bowl. Add lime juice, diced
tomatoes, onions, garlic powder, salt and
pepper. Add salsa verde to taste. Stir well, but
stop while it's still slightly lumpy.
Refrigerate, covered until ready to use. Can be
made up to three hours in advance.
into eight pie-shaped wedges. Heat oil in frying
pan until a drop of water sizzles when dropped
into the oil. Cook tortilla wedges about one to
two minutes, browning on both sides. Remove from
pan and drain on paper towels. Lightly salt.
These can be made up to three hours in advance.
To serve, place
guacamole in a bowl in the center of a round
serving dish. Garnish with crumbled cheese
and olive. Surround
with chips. Feel free to substitute packaged
tortilla chips, made from either yellow or blue
corn. This recipe serves four serious munchers
or eight casual snackers.
This recipe (along with all your favorites
the resort) is from Ann Hazard's new book,
Cooking With Baja Magic Dos.
Available online or at our gift shop, this book
offers up the best in Baja cuisine. With 250
recipes, 80 colored illustrations and travel and
adventure stories spanning four generations,
this is a must-have for everyone who loves Baja!
For more great Baja recipes and stories visit
tidbits of Hotel Buena Vista's History
Did you know?
LAST MONTH’S QUESTION OF THE
month’s question was to name the Captain who won
the contest for the most striped marlin in the
And the answer is Jesus Araiza, who
remarkably won two consecutive years in 1978 and
Now 69 years of age, Jesus started fishing with
his grandfather for pargo, cabrilla and other
bottom fish to sell. He vividly remembers when
striped marlin were a “pest.” As a youngster,
he began working for Col. Chuck Walters
at Rancho Buena Vista, running a skiff powered
by a 25hp outboard. A “long” trip was to La
Rivera . . . Punta Colorado was much too far!
Jesus became the most popular and must
sought-after Captain at East Cape. In the late
1980s, he began to skipper the first brand new
twin engine boat to arrive in East Cape at our
resort. That boat was the Eclipse 91,
which he still commands.
He has announced his “retirement” for the past
four years, but once the season starts, he loves
fishing and the Sea of Cortez so much he’s the
first one on his boat. However, this year he
says is absolutely he last. We shall see.
He is the father of a son and daughter – his son
following in his footsteps as a Captain, and his
daughter is a school teacher.
Last month winner was Mr. Larry Peabody
who was the first to answered correctly. Mr.
Peabody wins a day of fishing with Jesus Araiza
on the Eclipse 91.
I would to apologize to Mr. Andy Marcum
who did answer correctly last month's question,
he sent us his answer and I misplaced it, but
everything is taking care of and he now has a
free day fishing with Felipe Ruiz on the Yanet
Contest of the
THIS MONTH’S QUESTION OF THE
There is a recipe in the restaurant that every
guest of Hotel Buena Vista Beach Resort has
tried. Believe it or not, that recipe has not
changed in 30 years. Tell us what the recipe is
The winner gets a
Deluxe Dinner from our Specialty Menu which
consists of lobster, prawns or steak.
Send your answer
for January and February 2006 Fish Total
Fish Stories &
From the moment they arrived at the airport –
until they departed three days later – the
corporate group Stillwater Sciences,
headquartered in Berkeley, Calif., (see
http://www.stillwatersci.com/) had what can
only be described as an incredible South of the
Our new Reservations Agent Liliana was at
the airport to help with luggage and coordinate
transportation to the hotel where Felipe,
Elizabeth and Patricia stood ready
to hand out keys and get everyone settled and
ready for the
First Event – a welcome cocktail party
that featured Mariachi music, Margaritas, rolled
tacos, chips, salsa, and fresh fish fingers. It
was an “ice breaker” in every sense of the
word. And it got them ready for the Second
Event – a Mexican Buffet dinner!
Following dinner, the serious business of fun
began in earnest with a Texas Hold ‘Em Poker
Tournament with the winner getting a trip to Las
Vegas! From there, they moved to the beach for
a bonfire with music, bongo drums and a small
bar until – would you believe? – 3 a.m.!
During cocktails and dinner everyone went to the
Activities Desk to put in lunch and tour orders
– rock painting tour, hot springs tour, hiking,
bird watching, snorkeling, diving and, of
Day Two: We would be less than honest if
we told you everyone was up bright and early
after all that happened on Day One, but we
accommodated everyone with tours beginning an
hour or so later than usual; and there were a
few that slept through most of the morning. But
those who went out returned around 2 for a
Mexican buffet lunch . . . and then the Big
Party started at the pool with volleyball and
other sports. Lots of fun for all! There were
prizes, of course.
After the Pool Party, they moved to our
Convention Center for a wine tasting event. The
winner, who did the best job identifying wines,
won a very expensive bottle. Right after the
wine tasting, the Stillwater-Buena Vista Film
Festival started as they presented several very
creative short films with different story lines,
but all of them about the staff and company. Of
course the winner film director won a special
Our second night’s dinner after the wine tasting
was a High School Prom complete with a king and
queen. Food was our famous Taco Night with
fresh fish, shrimp and clam tacos. All of this
concluded with what else? Another late party.
This is the time to mention that our chef
Oscar Espinoza produced three major meals a
day plus box lunches, snacks and late night
(early morning) cocktail hour grub, created
magnificent buffets and additionally
accommodated the vegetarians and others with
specific dietary requirements. What a job he
Day Three: Four boats headed out in
search of fish. Unfortunately, the Sea of
Cortez didn’t give up very many, but Stillwater
Sciences visitors were thrilled with sightings
of whales, dolphin, a variety of porpoises,
Manta rays and other sea life. When the boats
were out, others took part in the various tours,
snorkeling and diving we offer. After another
buffet lunch, they conducted the Stillwater
Olympics on the beach. All of that was
accompanied by Mariachis and followed by a
dinner dance with a live band! The after-dinner
party continued until 4 a.m.
Day Four: Everyone moved quite slowly as
they packed and headed for the shuttle buses to
A working-like picture, let's
remember is a tax deductible trip.
Was it a
success? Here’s a copy of the letter of
appreciation we received –
I would like to
thank you, the Valdez family and all of the
staff for a wonderful, memorable trip to your
resort. Everyone here at Stillwater is still
talking about our wonderful trip and the fun
they had. I am sure they will be talking about
it for months and years to come. Your staff
worked so hard to make sure everything was just
perfect, and it was!!!
The staff was so
friendly, helpful and professional. The food was
incredibly delicious. The massages were great.
The dining areas and rooms were cheerful, clean
and organized. The band and mariachis were
perfect. The bus crew and tours guides were
informative and professional. It was all just
Please give our
thanks to all the people at Hotel Buena Vista
Beach Resort and let them know how grateful we
are for making our company event such a success.
The entire hotel staff literally worked
themselves to a point of exhaustion and it is
impossible for us to list everyone. But certain
staff members went way beyond what was expected
of them and we take this opportunity to publicly
Hortencia Fisher, whose pre-coordination
of everything was invaluable as she pre-arranged
everything for the group, had buses waiting at
the airport, then helped general manager Felipe
coordinate all activities including the High
School Prom, live music, Mariachis and helped
with post-trip requirements. A true
Food and Beverage Manager Arnulfo Martinez,
who made sure that everything was on hand
for all those hungry and very thirsty people,
coordinated menus, stocked up on vegetarian fare
and literally worked 20 hour days.
Chef Oscar Espinoza, who turned our
cocina into a 24-hour-a-day gourmet dining
Felipe Valdez, who was in three places at
once at all times coordinating the poker
tournament, wine tasting, finding additional
prizes, arranging for special tours and doing
everything a General Manager does . . . and more
as he also organized a post-thank you party
(carne asada) to thank the entire
Next time you’re considering a corporate
retreat, reunion or other large event, please
keep us in mind. We’ll show you the same kind
of incredible time that we provided Stillwater.