September/October Question of the Month
asked for the first name of Chuy’s mother (the
Valdez brothers’ grandmother) with the prize of
a Margarita going to the first 20 responses.
It with the greatest sadness we must tell you
that our mother, grandmother, great grandmother
and wonderful friend Rafaela Valdez,
passed away on February 18 due to the
complications of old age. Depending on
which story she told, she was born in either
1917 or 1920, so she had a long and glorious
Be assured that Rafaela Valdez will live in our
hearts and in our kitchen. We still use
many of her original recipes, particularly her
dinner rolls! Her life was and
continues to be an inspiration.
Go with God, Grandma . . .
Contest of the
QUESTION OF THIS
This is both a fishing and a food question.
During the Winter we sometimes get tremendous
schools of a particular fish very close to the
beach. Fishermen with casting rods,
spinning rods, fly-rods and even just hand
fishing can often cast into the churning boil of
fish and catch one after the other right at
daybreak. What is the name of this fish
and how is it prepared (How is cook is very
important as it is the best on this style) ?
The first 10 guests in with the correct answer
are the winner.
Prize: The winner will receive two
welcome margarita extra tickets on your next
visit. Hint – See the Fishing and
Email your answers
The closest guess to the
actual gain in body weight will receive a free
fishing day on a Super Panga.
In the News
This recent story from Western Outdoor News
tells the story of “what’s new” for 2008 better
than we can tell it:
click here to read it
Click Here for 2007 Total Fish Count
Fish Stories &
Marauding schools of 8- to
12-pound "??????" are chasing bait and any lure
that looks like a small fish daily from pre-dawn
to 7 a.m. directly in front of Hotel Buena Vista
Beach Resort, according to Felipe Valdez.
The hotel/resort is built over a hot springs
which empties into the Sea of Cortez adjacent to
the warm water is attracting masses of flatiron
herring followed by this type of fish.
Anglers are using spinning rods, conventional
boat rods and flies, but the guys with the
winning numbers are those using good old and
efficient technique of hand fishing. This is
happening for about an hour each dawn.
“Lures or flies need to be about 3-inches long
and flashy,” said Valdez. He cautioned to
use a 4- to 6-inch trace of wire leader since
its teeth can cut through monofilament.
Most early morning fishers are landing three or
four, but one of the hotel’s boat captains
pulled in 20 fish before heading out on his
Some 5 to 10 hotel guests and nearby residents
and even some captains are showing up daily for
Food, Food and More Food
We are frequently asked about
food service during peak Fishing Season, slower
fishing months, Winter and Holiday times.
During peak fishing season and
periods of high hotel occupancy, primarily
weekends from mid-May to the end of July, the
hotel will retain its fisherman-friendly buffet
dinner service; but during lower occupancy
weekdays and the rest of the year (when things
are a bit more relaxed in a South of the Border
Tradition), the hotel will provide full menu
service at the same price.
Menu items include a full array
of Mexican and Continental dishes from carne
asada to fettuccine Alfredo, beef
fajitas to luscious double-cut pork chops.
Certain lobster, steak and shrimp dishes will
still be available on Specialty Menu prices, but
all other entrees are offered at the standard
The hotel’s new seafood chef,
Andrei Ramirez, has brought numerous recipes to
the resort including fish with mango sauce, an
Argentinean sauce for dorado, tuna with bacon
and a Buena Vista sauce, and coconut vinaigrette
Anglers are invited to bring
their day’s catch to Sr. Ramirez and watch him
do his “magic,” personally preparing it for you
and your guests. All of these are in
addition to the hotel’s traditional menu items.
Here are a few menu items you
might want to add to your “things-to-do” list
for your next visit
MARISCOS EN HOJA DE PLÁTANO (BUENA VISTA)
A Hotel Original - Stuffed with
seafood, wrapped in bananas leaves and
slow-cooked to enhance every flavor.
EN SALSA DE
This is in the Italian/Greek
Mediterranean style of seta or mushroom
sauce. In a word: elegant!
SALSA MORNAY (FRANCESA)
More like the south of France
than the south of Baja, this sauce which is
based on a traditional French Béchamel, weds
parmesan cheese with subtle spices for an
Special Deals and
You Won't Want to
Join our special
MOTHERS DAY CELEBRATION
and be part of a
special dinner, as we serenade all our mothers
click here to
book your reservation on line