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LA BUENA VIDA EN BUENA VISTA |
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"The good life in Buena Vista........." |
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March 2006
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. We’re ready! 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 read it
Special Deals and Events You Won't Want to Miss!
Our annual Fiesta de Pesca is coming in April. Recieve a special discount when you participate. Call for details
Join our special Mothers Day Celebration and be part of a special dinner, as we serenade all our mothers
Fish and learn with RONNIE KOVACH and his team from Fishing Expeditions June 1-5
5th Annual Los Chinos-Big Game Blowout Catch and Release Tournament. July 14-17
click here to book your reservation on line
Nuestra Cocina
GUACAMOLE "GUACAMOLE & CHIPS"
Guacamole (we 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!
Guac3 - 4 ripe avocados Juice from 2 limónes (Mexican limes) or key limes 1 large tomato, diced ½ white onion, chopped 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 olive
Totopos (chips)1 dozen corn tortillas 1 cup corn or canola oil Salt to taste
To make Guacamole 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.
To make Totopos (chips) Slice tortillas 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
For more great Baja recipes and stories visit http://bajamagic.com
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Little known tidbits of Hotel Buena Vista's History Did you know?
LAST MONTH’S QUESTION OF THE MONTH: Last month’s question was to name the Captain who won the contest for the most striped marlin in the world. And the answer is Jesus Araiza, who remarkably won two consecutive years in 1978 and 1979. 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 Month!
THIS MONTH’S QUESTION OF THE MONTH: 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 for. The winner gets a Deluxe Dinner from our Specialty Menu which consists of lobster, prawns or steak.
Send your answer to: info@hotelbuenavista.com
Click Here for January and February 2006 Fish Total
Fish Stories & Adventure Stories
U.S. CONSERVATION COMPANY HOLDS TEAM-BUILDING EVENT
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 Border experience. 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 course, fishing. 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 price. 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. Very late. 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 did! 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 the airport.
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 –
Hi Hotencia, 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 perfect!!! 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. Sincerely,
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 thank – 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 Reservation & Group Manager. 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 experience. 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 staff.
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.
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from
the resort) is from Ann Hazard's new book,
