With this edition,
our little program of catching up on monthly
newsletters is nearly complete. We hope you
feel as good about it as we do.
Let’s begin with a
belated – but very sincere – Happy New Year to
all our old friends, new friends and friends we
have yet to meet. We look forward to seeing and
chatting with you at the many Outdoor Shows we
are attending. The Show Season has already
started . . . which means long days, sore feet
and late after-the-show dinners. But it’s all
worthwhile when an old guest or a family comes
to visit and reminds us of the day they caught
their first striped marlin or a special dinner
or family reunion. Call or e-mail me for a list
of upcoming shows we’ll be attending.
simple and seamless crossing of the Mexican/U.S.
borders is no more. Thanks to the times in
which we live, U.S. citizens are now required to
carry a passport (a driver’s license or other
I.D. is no longer sufficient) and we urge you to
get your new passport or renew your old one well
in advance of your next trip Down Mexico Way.
“Oh, gosh, I forgot” will no longer be accepted!
There are numerous
new airline flights to Cabo: San Francisco Bay
Area, Los Angeles, Phoenix and San Diego. Check
out Frontiers from the Bay Area, America West
from Phoenix and a variety of departure cities
by Alaska. Our recommendation after talking to
lots of guests is to go on-line and look at some
of the special prices airlines are offering –
some of them are truly unbelievable and will
leave you with enough spare change to buy an
extra margarita . . . or two. Visit our "Getting
here site" to see all the airlines traveling
to our area
Our 2007 Early Bird
discount plan is rapidly coming to an end. As a
special thank-you to our returning guests,
families and reunion groups, you will receive
20% off rooms, and 10% off boats. The final
date for this discount to end is today Jan. 31.
You must request it. And if you change
the dates in the future don’t worry, as long as
we have space. For information and to check on
available dates, call us.
December to Remember
We had an extremely
busy December with many events and parties
leading up to New Year’s Eve.
We started with the
annual “Posada de Empleados,” for our employees
and families. As always it was brimming with
fun and those who attended danced till late that
night. Since there weren’t very many guests at
the resort, we invited those who were there to
join with our families and employees, neighbors
and associates. We exchanged gifts and of course
we had to have a traditional piñata – they are
not just for kids, you know. Then it was time
for Christmas which by hotel tradition we
celebrate both days: Mexican Christmas, the
evening of the 24th and the U.S.
Christmas on the evening of the 25th.
On the 24th we had another piñata,
this time for the kids at the resort, and on the
25th the traditional turkey dinner.
By this time the hotel started to get busier,
and by the end the year we were almost full. We
had a very nice New Year’s Eve party with
fireworks and maybe a little bit of tequila.
The weather cooperated by turning up beautiful,
so all-in-all it was a wonderful start to 2007.
We host many
weddings, our latest a joining of Rachelle
Silvas and Anthony Macleod who came
down to tie the knot at a beautiful morning
ceremony. We celebrated at the beach and then
had the reception at the terrace. Many of their
guests came all the way from Australia. Among
the bride and groom’s invites were: Lorenz
Lynn, Charles and Nick Dornan, Mellissa
and Bret Lamb, Brien and Lawri
Salomoms, Charity Dailey and Connie
again made sure everything was where it suppose
to, she was wonderful. Here is part of the email
are some photos of the wedding. We can't
thank you enough for everything you and the
staff at Hotel Buena Vista did to make our
wedding day the best day possible.
Everything turned out better than I could
have imagined. The beach was beautiful, the
tables, the centerpieces....everything! You
did an excellent job taking care of us and
our family. Thank you for making us feel so
special. We will definitely see you in the
future. I hope you enjoy the pictures.
Best wishes and
many happy returns to everyone from our family
Our Corner of the World
and groups visiting in December were mainly
people looking to get away for a few days and
spend a quiet Christmas without any work . . .
not even a stocking to stuff.
Among them were
many guests who came down to join our good
friend and neighbors Carol and Cliff
Pulfer’s son’s Troy, who married
Lisa. The wedding took place in nearby La
Rivera with guests from all over the USA, but
mainly from Canada and a very nice couple who
made the trip all the way from Trinidad y
Among our friends
who visited us with their families were Mr.
Henry and Larry McGowan’s families
from Chico Calif. joined by Mr. Robert
Peacher, also from Chico. And the Zims
and McPail families. Mr. Pando’s
and Mr. Jaynes’ story are told more
extensively on our “Fish and Adventure Story.”
And among our return friends this month were:
Mr. David and Beth Copeland, which this was
their first time in December, Lorrin Gilman,
Stan Baucum, Philip Carpenter, Sr. Togo Hazard,
Meridean Eisele, and Chris Johansson and our
good friend Suzuky Treviño.
We were joined
during the Holiday Season by our good friends of
the Dzogchen Community, headed by
Maestro Jim Valby and Miles and
Carol Fields. They finalized the details for
a Health Week which will be held here at our
resort starting with a training workshop and
health treatments March 30, 31 and April 1.
workshop/treatments will take place during three
3-day sessions including the March/April dates
and in early December. Participants who attend
all three workshops will receive a certificate
stating their certified hours of supervised Thai
If you are
interested in learning the art of Thai massage
from some of the masters, these workshops are an
ideal way. Please contact us for further
Until next Month
The Valdez Family
tidbits of Hotel Buena Vista's History
Did you know?
The November Question of
the Month dealt with the whales that visit us. We
asked you to name at least 8 of the 16 species
(varieties) of whales that visit our area, with the
winner(s) to receive two extra welcome margarita tickets
next time you are at the resort
Winners: Richard Daily,
Charlie Lewis, Dave Jauhal, Tonya Bonillas and
Kirk Bassett. Congratulations . . . your margaritas
are waiting your arrival.
And here are the 16
varieties of whales that call our waters home at least
part of the year:
Gray Whale Range: Beaufort, Bering and Chukchi Seas
in the north to the Sea of Cortez, the Baja
Blue Whale Range: Chukchi Sea in the north to Panama
in the south.
Fin Whale Range: Bering Sea in the north to the Sea
Sei Whale Range: Alaskan Gulf to the Revillagegido
Islands south of the Baja Peninsula, Mexico.
Brydes Whale Range: United States/Mexico border to
Minke Whale Range: Chuckchi and Bering Seas to the
Humpback Whale Range: Bering Sea to Panama.
Sperm Whale Range: Bering Sea to the equator.
Pygmy Sperm Whale Range: United States/Canada border
to the Sea of Cortez.
Dwarf Sperm Whale Range: From California to the Sea
Baird's Beaked Whale Range: Bering Sea to Latitude
24-degrees north. (At the northern edge of what is
known as the Cape Region of the Baja Peninsula)
Cusier's Beaked Whale Range: Bering Sea to the
Killer Whale Range: Chuckchi Sea to the equator.
False Killer Whale Range: Canada to northern South
Melon Headed Whale Range: Estimated United
States/Mexico border to northern South America.
Short Finned Pilot Whale Range: Estimated United
States/Canada border to northern South America
Contest of the
QUESTION OF THIS
What percentage of their body
weight does our hard-fighting Sea of Cortez
dorado gain each day?
The closest guess to the
actual gain in body weight will receive a free
fishing day on a Super Panga.
In the News
Browsing around I came about this nice article.
This is the second article published in the New
York Time that talks about us or at least
mentioned us, in just a couple of years. I think
we should feel fortunate. There
is an extra comment, but I
will save it to see how many of you notice it.
click here to
Click Here for
2006 Total Fish Count
Fish Stories &
December in Baja is known for grumpy,
rough seas, very few if any fish, and plain being
uncomfortable. WRONG! Yes, there are winds and bumpy
water, but there are also bright, warm, sunny days not
unlike fall or early spring. So, if you pick your days
to go fishing and use other days to explore our nearby
waterfalls and magnificent sights, it can be a terrific
If you don’t believe me, just read what
two of our December guests wrote about their amazing
David and I
had a wonderful time! You and everyone helped make our
trip truly memorable . . . Please share some of these
pictures with everyone. (I took 700!)
We will be
back in about a year, until then, please take and tell
everyone Thank You from the both of us!
David Sr. and
David Jr. Jaynes
BAJA BEAUTY –
David Jaynes Jr. and Sr. display some of their 700
digital photos taken during Christmas Week, 2006. They
experienced our waterfalls, desert beauty, home-style
cooking along with a terrific day’s fishing.
I would like to send a short note to let
every one at the Hotel Buena Vista Beach Resort that
this was the 3rd time we have been at the resort and it
keeps getting better and better. The service was perfect
and the food was the best it's ever been. It seems like
all the employees work extra hard to make everything
perfect. Thank again for the wonderful vacation. Keep up
the good work!! Hope to see you this spring or early
summer! I have included some pictures of my children
(Joseph, Michael, Elena) fishing and fish we caught
while we were there. They ask me at least once a week
when are we going back to the Hotel Buena Vista.
Thank again for the wonderful vacation,
Burlington, Ontario, Canada
STRIPER – Mike Pando, from
Burlington, Ontario, Canada with Elena, Joseph and
Michael show off a beautiful striped marlin on a warm
December day. If you’re going to be thinking about a
winter vacation later this year, keep us in mind.
Fishing can be Great!
In Buena Vista, anglers eat freshly
caught sashimi as an appetizer after a day of fishing.
According to my sources there, the key to perfect
sashimi is the proper cleaning and cutting of the fresh
yellow fin tuna. If you catch it on a fishing boat in
Baja Sur, your deckhand will do this for you, so if you
freeze it and bring it back to the States, it will be
ready whenever you are. If you catch your own, it needs
to be killed quickly and then bled out and placed in a
mixture of ice and saltwater. When it’s cleaned, it
should be cut with a very sharp knife, dipped in ice
water after each slice is made. First, the bones,
bloodlines and skin are removed and the tuna cut into
large chunks. If you buy your tuna at a grocery store,
make sure it is red or dark pink. Otherwise, it is not
“sashimi” grade. This recipe will serve 10 to 12.
3 large blocks of fresh yellow fin tuna,
about 2 pounds
1 cup soy sauce
½ to 1 cup Wasabe
Take a large chunk of tuna and cut it
into a thin strip, about 1/3 inch thick. Slice at a
right angle slightly across the grain using a very sharp
knife, so that your slices are no more than 2 inches
long. Rinse the knife in ice water after each slice.
Arrange sliced fish on a platter with a bowl of Wasabe
and another of soy sauce. Serve with toothpicks for easy
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
Special Deals and
You Won't Want to Miss!
You have been our guest in the past, don't
in and ask for your special discount.
Don't take too long as it will only go until
January 31st, 2007
january, february and
3 Nights and get the 4th free! Or Stay 5 Nights
and get the 6th and 7th nights free. Book Now
and Save Big!
click here to book your reservation on line