Mexican Sunday mornings are all about soupy food: menudos, pozoles, birrias, barbacoas con consomé. It's the way to make up for all the indulging on Saturday night, plus it's easy to put them on the stove to simmer during Mass. While I'm no fan of menudo--no one ever cleans the tripe well enough--I'm a sucker for pozole, and not just during the Christmas season, either.
Early last Sunday, while my friend Michaele and I were nosing around waiting for Das Cortez to open in the fancy part of Tijuana, we stumbled past Pozolería Los Compadres back behind the Galerías Hipódromo.
"Want some pozole?" I asked.
"Sure!" she replied.
Pozolería Los Compadres is an old house, a tiny row home filled with tables and a flat screen jabbering Sky TV; the owners are straight from Guadalajara, and they've created a small regional restaurant, one of the only truly tapatío restaurants in the city, in their home away from home. The menu is simple: white and red pozole, carne en su jugo, lonches and tortas ahogadas, beef birria (which is a specialty of Tijuana, not of Guadalajara), and various little snacks such as coyotas, filled pastries from Sonora and Sinaloa that are incredibly popular in Tijuana.More »
[ORIGINAL ARTICLE, Dec. 28, 4 p.m.]:A section of the toll road leading from Tijuana to Ensenada collapsed more than 300 feet toward the ocean early this morning, which is leading to lengthy detours along the smaller, less-traveled free road.More »
|Enrique Pelayo Torres, Municipal President of Ensenada (PRI)|
We've reached a tipping point in Baja tourism; people have finally started to discover that Baja is there, it's safe, and it's chock full of things to do. Unfortunately, this means that the lines to cross back are longer than ever. People over at Baja Nomad have reported four-, five- and even six-hour crossing times as CBP works feverishly to add more capacity to the world's busiest border checkpoint and as the U.S. issues heightened security directives due to people who want to blow us up.
It will get better, and soon; the ongoing project, which also involved moving the Mexico-bound checkpoint a third of a mile to the west, will result in a maximum capacity of 64 cars at a time at San Ysidro when they're done, but unfortunately during construction, the lines just keep getting longer and longer. It's the sort of thing that could cause even the hardiest Baja traveler to stay NOB (that's North of the Border).
This week, Tijuana Sí! is going to take a break from food and drink coverage and talk about how to get across the border in the most expeditious way possible. This information was correct and current as of the date of publication, but there's construction everywhere and they have switched which side the Ready Lanes are on more than once. That is to say, your mileage--or kilometrage--may vary.More »
Two years ago, Javier Plascencia started the BC Culinary Fest in Tijuana to celebrate the renaissance of Baja's culinary scene, and as a one-stop shop to introduce curious people to the wonders being created just south of the border. Curious Mexicans and norteamericanos wandered through the windswept patio of El Trompo, the Tijuana children's museum, eating everything from paella to border dogs, from just-made requesón to aged wine.
This year's festival, the third, is from October 24-27, based at CECUT, the golf ball-shaped cultural center in Tijuana. Previous years had events from Mexicali to Bahía de los Ángeles; this year, chefs from all over the state as well as from Guadalajara and Mexico City will come to Tijuana.More »