Governor Bonilla states that San Quintin could be an independent municipality in two months

Baja California’s State Governor, Jaime Bonilla, asserted that as soon as January, San Quintin could become independent from Ensenada. Bonilla said that this process was already advanced and that previous work regarding this subject is just being resumed by his administration. Furthermore, he emphasized the full support from the state congress, and that Rep. Miriam Cano Núñez is working on the commissions’ attaining to this matter and that soon San Quintin will be determining his own destiny.

Also, during his visit to the southern area of Ensenada for the presentation of the concert “Baja California, tierra que sueña”, where the song of the same name was performed, composed by Enrique González Medina and created especially for the occasion, the governor mentioned that the construction of the desalination plant that has been stopped for some time, now will be reviewed and continued in San Quintin. He said that water is not only important for agricultural productivity, but also for urban social development.

 

With information from Gerardo Sanchez / EL VIGIA
Rewritten in English by Alondra Arce

Baja Burns!

Wildfires have been a common sight in Baja for years, but we had never seen something as extreme as what has been going on for the last couple days.

Severe heat and dry Santa Ana winds have caused dry vegetation to burn.

4 people have been reported dead, 2 in Tecate, 1 in Tijuana, and another one in Rosarito. Almost 100 houses have been lost to the fires, most of them yesterday, which was the day that had the worst Santa Ana winds condition.

About 50 families were evacuated from Real Del Mar, which was impressively affected by the fire.

Incredible enough, two persons were detained for causing fires that, in one case, resulted in one death. One was detained in Rosarito and another one in Tijuana.

For a couple of hours on Friday, both the toll road and the free road were closed because of the fires that were making driving there dangerous.

Authorities are recommending drinking lots of water to and of course avoid being near fires, sometimes it doesn’t look as bad until its too late.

Gordon Ramsey, Gino D’Acampo and Tom Holland Spotted In Baja

It looks like it has been a busy week for celebrity chef Gordon Ramsey and Gino D’Acampo, who were spotted by shoppers at Mercado Hidalgo in Tijuana.

Mercado Hidalgo is one of the few typical 100% Mexican “Mercados” in Baja, they offer a wide selection of fresh fruits, vegetables, meats, spices and almost everything you need to make a proper meal. The “Mercado” concept, which is very popular in mainland Mexico, offers products from several small businesses that most of the times are specialized in certain items. They are located in open spaces which make the consumer feel as if they were going to only one store instead of a couple dozen.

Chef Ramsey was seen getting stuff from the local shops and was later tagged by Tom Holland, who was fishing in Ensenada, in a picture of some pretty good looking lamb shanks plate.

 

 

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Curls for days

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Another Dead Whale Beaches, Now In Ensenada

Herbe Ortega, head of ZOFEMAT in Ensenada (The Marine Federal Zone office), reported that another whale corpse was found in the Loma Dorada beach.

The animal was almost 50 feet long and weighted about 20 tons.

Authorities from the environmental office are already working with CEMEX on getting the required tools to move and bury the animal.

This is going to be a lot easier than the one in Rosarito last week since that one was in a very hard to access location.

Ortega stated that the whale was already dead by the time it got to the beach so he recommended people to stay away from the corpse in order to avoid any kind of sickness.

Source: El Vigia

Another Dead Whale Found in Rosarito

A blue whale carcass, more than 60 feet long, was found yesterday beached near a cliff in Rosarito. This is the 5th whale found dead in northern Baja’s coastline this year.

Civil Protection office stated that they worked together with the Mexican army to move the carcass of the mammal and take it to a nearby beach to bury it.

They needed the extra help since the area where the whale was found, at K 38.5 of the Tijuana-Ensenada free road, was not easily accessible.

A researcher from Ensenadas’s Center for Scientific Research and Superior Studies (CICESE), Gisela Heckel, PhD,  stated last January that local whales have seen their food sources considerably impaired because of global warming, although she also said that it is relatively normal to see a few whales stranded on our beaches when weather phenomenons like “El Niño” hit our state.

 

SOURCE: Proceso, Javier Cruz Aguirre.

Creative Gastronomy Comes to Town

BY DANIELLE WILLIAMS

Tripping at Viaje is what I like to do on a mellow Sunday afternoon on the terrasse of the newer restaurant in town, VIAJE, COCINA DEL MUNDO.  Cool jazz from a 4-piece ensemble, a glass of Chardonnay, and having just polished off an order of enfrijoladas – a sort of chicken crepes in a luscious bean sauce redolent of pasillas chiles – takes me close to Nirvana, or maybe pig’s heaven with an ocean view.

Open with much fanfare in February, Viaje is located midtown Rosarito in the Quinta del Mar complex. You drive through the arch and it is a straight shot around the fountain.

The building had been a restaurant in a former incarnation some 15 years ago when it burned down.  In came Jerome Gombert, a talented and ambitious Frenchman with successful restaurant experience in San Diego (Vagabond in North Park).  He had the vision to turn the structure into the stunning establishment it has become. Assisted by designer Roderick Shade of Architectural Digest fame, he has created an airy, elegant, yet hip space. The design takes advantage of existing exposed structural elements: the cellar, the vintage tile and wide plank wood floor, and wall niches. It has two distinct areas: a refectory style room around an oyster bar with two dozen huge lanterns to offset the bare bone feeling; in sharp contrast you then proceed to an explosion of colors and textures for a 1001-nights feeling provided by kilometers of draped sari fabrics in the two cozy rooms adjoining the patio.

When alone, I sit at the bar for a chat with Jeser, the amiable bartender. As a bonus, it affords a full view of the open kitchen with pedigreed chef, Jonathan  Casas, and his team in action. Everything is prepared to order with mostly local ingredients: organic veggies from the Guadalupe Valley and seafood from Ensenada and San Quintin.

Viaje, meaning “travel” offers a culinary tour of the world with an eclectic selection of French, Peruvian, Moroccan, and Chinese preparations.  I have not tried it all, but the steak tartare is for me a near addiction: chopped to order fresh sirloin with assorted spices. Jonathan’s rendition of bouillabaisse, the French fish soup, is another favorite.  If you are fussy about your oysters, you’ll love these plump, sweet on the shell – the best anywhere.  My companions have raved about the various ceviches which  I have not tried yet, but looked like works of art.

Several times, the attendance was minimal making me think that Viaje has not yet appeared on everyone’s radar.  I have heard that some folks are intimidated by the exotic touch and fear high prices. In reality, the prices are reasonable and the place is unpretentious as is Jerome whose hospitality makes you feel at home. As of this writing, there is a happy hour from 5-7 on weekdays with music on Friday. Try it, enjoy it, and why not toss a coin in the fountain on your way out.

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