Cindy shares…

Ideas and the best of Baja!



1 ½ pound RUMBA Oxtail
1 ½ Pound RUMBA Beef shank
½ medium white onion
3 garlic cloves
2 bay leaves

2 Ancho peppers cleaned and deveined
3 Pasilla Peppers cleaned and deveined
1 garlic clove
¼ medium white onion
1 medium size tomato about 6 oz.
2 Epazote sprigs or 1 tablespoons of dried epazote
Salt and pepper to taste

2 corn cobs each cut into 3 pieces
1 chayote cut in quarters
3 small or 1 large carrot cut into large pieces about 1
1-1/2 inches each
3 xoconostles peeled, cut into thick slices, and seeds removed
2 small size potatoes or 1 large one optional
2 small squashes or 1 large one cut in quarters
6 oz. green beans

½ white onion finely chopped
½ cup cilantro finely chopped
2 Serrano peppers thinly sliced or chopped
4-6 lime wedges
2 tablespoons fresh epazote finely chopped (optional)


Rinse the meat and pat dry thoroughly with a paper towel. In a large stockpot, place the meat, onion, garlic and bay leaves. Cover with 8 cups of water. Bring to a boil, cover, and reduce heat to simmer gently. Use a slotted spoon to remove any foam that rises to the surface. The meat will take about 1 ½ to 2 hours to cook.

While the meat is cooking, prepare the sauce. Fill a small pot with 2 cups of hot water and set aside. I like roasting the ingredients of the salsa since it gives a rustic flavor to the soup. Now, slightly roast the peppers in a hot griddle, turning once. Remember, this step takes only a few seconds if you leave the peppers longer on the hot griddle they will have a bitter taste. Place the roasted peppers in the pot with the hot water to soften them, at least 15 minutes.

Roast the tomato, garlic and onion on the hot griddle. The garlic will take less time to roast, so remove promptly. Remove its peel and place in your blender pitcher. Once the tomato and onion are roasted,
place them into the blender pitcher as well. Once the peppers have softened, add them into the blender along with a cup of the soaking water. Proceed to puree until you have a very smooth sauce. Set aside.

To cook the vegetables: In another medium size saucepan, add 3 cups of water and the pieces of corn to cook over medium-high heat. 8-10 minutes later, add the xoconostle, chayote, and carrots. About 3 minutes after that, add the potatoes (if using) and finally the squash and green beans to cook for 4 more minutes. Don’t worry if they still look uncooked after this time, they will finish cooking with the meat and sauce.

Check your meat. If it is already cooked and tender, remove the garlic, onion, and bay leaf. Now, add the sauce and the Epazote sprigs, stir, and keep simmering for about 8 more minutes. Add the vegetables and stir well. Let it simmer for another 6 minutes to allow all the flavors to blend. You can pour it using a strainer if you want, personally, I don’t use a strainer with this soup since I like how the sauce gives the soup a thicker texture.

To serve, ladle the soup in large bowls with some portions of meat, corn, carrots, chayote, xoconostle, squash, potato and green beans. Garnish with chopped onion, cilantro, epazote and lime juice.


Corn Tamales

Corn Tamales


7 cups fresh corn kernels, from 7 ears
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg
1/2 tablespoon salt
1/2 teaspoon baking powder
1/2 cup harina de maiz (dried corn flour) *
20 dried corn husks, soaked in warm water for 30 minutes*

Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.




4 hard rolls halved horizontally
1 Lb Pork Carnitas
¾ cup of Refried Beans
2 Lbs. ripe tomatoes
1 clove garlic
1 teaspoon of vinegar
½ teaspoon of dry Mexican oregano
Salt to taste
1 / 4 of a large thinly sliced onion and marinated in lemon juice

Hot sauce:
15 árbol peppers
½ garlic clove
Salt to taste


Cook the tomatoes in a pot with water, drain and blend in blender with garlic, vinegar, oregano and salt.

In a large pot put the sauce to a boil 1 / 2 hour, adding water, depending on how liquid you would like it (in many places it is thick in others don’t, depending on your taste) taste the salt, if you feel that it needs more oregano, add more, or a little more vinegar, it should be a little acid, but rich … I know that this recipe is quite a personal taste, sorry, but it will depend a lot on your taste for spices and vinegar, this is the basis, ok?

For the Hot sauce, cook the 15 Arbol Chiles in water for about 15 minutes or until tender, place them in a blender or food processor with a little of the cooking water, 1/2 clove of garlic, salt and puree until smooth. Strain and it is ready …be careful with this sauce is very spicy!

Now to assembly the sandwich, spread some refried beans on each side of the rolls, top bottom half with a portion of the Pork Carnitas, served on a plate and top with the tomato salsa, serve with marinated onions alongside, a wedge of lemon and … dig in! If you like to spice your sandwich add the árbol sauce.

Christmas Ponche

Christmas Ponche

4 quarts of water 1 gallon
1 large piloncillo cone (or 12 oz. of brown sugar)
3 cinnamon sticks
1 lb Tejocotes*
1½ Lb. guavas about 12 guavas
3/4 cup prunes chopped
1½ cup apples chopped
1 cup pear chopped
½ cup raisins
3 sugar cane sticks, about 5-in. long cut into four pieces each
1 cup of Tamarind pods peeled (or 1 cup of Hibiscus Flowers)***
Rum to taste
Place water in a large stockpot.
Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften.
Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.

Buñuelos Authentic Mexican Recipe

Buñuelos Authentic Mexican Recipe

3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt 1 tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying
In a large bowl, mix flour, baking powder and salt. In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes. Heat oil one-inch deep in large skillet to 360 F. Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with syrup or Miel de Piloncillo. These can be frozen. Wrap separately in freezer bags.
Defrost and place in a 350 F. oven for a few minutes to crisp. (20 fritter)
Enjoy this delicious buñuelos Mexican food recipe!



2 medium potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.)
1 cup 1% low-fat milk, separated
(11 ounce) can corn (mexican mix with peppers, if desired
(4 ounce) can green chilies, diced
1 cup low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend)
2 tablespoons flour
2 tablespoons cornmeal
1 1⁄2 teaspoons seasoning salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon pepper
1 egg
2 tablespoons butter, separated
2 teaspoons butter, separated
Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes.

In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.

Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.

Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.

Tuna Stuffed Jalapeños

Tuna Stuffed Jalapeños



1 – 5 oz canned tuna in water, drained
3 green onions, chopped
2 large carrots, finely diced
1 lemon, juiced
Salt to taste
Pepper to taste
6 large jalapeño peppers, rinsed
6 slices queso fresco, approximately 1/2 x 1 1/2 inches


Preheat oven to 350°F.

In a small bowl, mix tuna, green onions, carrots, lemon juice, salt and pepper with a fork. Cover with plastic wrap and refrigerate.

Meanwhile, with a pairing knife, slice an opening in jalapeños lengthwise, large enough to be able to scoop out most seeds and veins.

Scoop tuna mixture into each jalapeño and cover opening with slice of cheese. Arrange stuffed jalapeños on a baking sheet.

Bake for approximately 10 minutes or until cheese begins to brown. Serve immediately.


Almond Chicken Mole Sauce

1 ½ medium red onions, cut into eighths
1 cup almonds, toasted
2 chipotle chiles
1 cup slivered pitted dried plum (prunes)
2 corn tortillas, torn or crumbled
2 tablespoons pumpkin seeds
2 tablespoons shaved mexican chocolate (or 2 tbls.natural unsweetened cocoa powder)
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 tablespoons olive oil
1 cup fat-free low-sodium chicken broth
1 cup fresh tomato, chopped, seeded, peeled
1 cup tomato sauce
1 cup diced green bell pepper
2 tablespoons minced garlic
1 1⁄2 cups fat-free low-sodium chicken broth
salt and pepper


Combine first nine ingredients through cloves in blender and mix until smooth, adding the oil and chicken broth gradually.
Heat another tablespoon of olive oil in a skillet and add spice paste (from blender), cooking on medium heat until fragrant.
Add tomatoes, sauce, peppers, garlic, broth and seasonings and simmer for five minutes until thickened and creamy.

Serve over chicken or fish.

Cindy from My Baja Insurance shares with you …


Cindy Shares with you…

Celebrations…The Equinox at Chichén Itzá- March 21 

I went to… Raiz de Roble a la mesa

Local Buzz… Electricity costs up

Did You know?… Sneeze on the sun

How you’ve been… 7 healthy reasons to drink beer

From my Kitchen… Tacos Gobernador

Save the date… March  events

My neighbor wants to know… Rip current

Our phone number:

(661) 100-2328

The Equinox at Chichén Itzá- March 21

The ancient Maya city of Chichén Itzá must be among the most photographed ruins in the Americas, if not the world. The reasons for this are self-evident: it is a truly impressive city, and its dominating feature, the pyramid of Kukulcán, is to many the very symbol of Mexico’s roots in antiquity. Once baffling and mysterious to scholars, today the ancient Maya are being better understood by archaeologists, linguists, and astronomers. The achievements of the Maya in astronomy, their seeming obsession with time and the cycles of the heavens, are widely known. Increasingly, many people are interested in the Maya calendar, and visitors to Mexico are timing their travels to coincide with astronomical phenomena.

At Chichén Itzá, during the spring and fall equinoxes — that is when the day and night are of equal length — the great pyramid serves as a visual symbol of the day and night. On every equinox, the sun of the late afternoon creates the illusion of a snake creeping slowly down the northern staircase. Ever-growing numbers of tourists visit the site at precisely this time as information about the Maya diffuses through popular media and growing public interest.


I went & I love it !

Roble de raiz a la mesa

I went and I love it: Roble de Raiz a la mesa

This little gem is hidden off of Juarez Benito Blvd behind the OXXO across from Ortegas buffet.

Roble de Raiz is nestled back in a beautiful garden setting full of energy and nature.

This gastro cafe has excellent coffee and tasty food and very reasonable prices.

I highly recommend their roasted veggie salad, it was delicious.

Earth Has A Brand-New Continent Called Zealandia, And It’s Been Hiding In Plain Sight For Ages

  • Geologists have determined there’s a new continent called “Zealandia.”
  • Recent satellite data and rock samples led to the conclusion.
  • New Zealand and New Caledonia are part of the new continent, which is about as big as greater India.
  • The new continent could have economic and geopolitical implications.

Kids are frequently taught that seven continents exist: Africa, Asia, Antarctica, Australia, Europe, North America, and South America.

Geologists, who look at the rocks (and tend to ignore the humans), group Europe and Asia into a super-continent — Eurasia — making for a total of six geologic continents.

But according to a new study of Earth’s crust, there’s a seventh geologic continent called “Zealandia,” and it has been hiding under our figurative noses for millennia.

The 11 researchers behind the study say that New Zealand and New Caledonia aren’t merely island chains. Instead, they’re both part of a single, 4.9 million-square-kilometer (1.89 million-square-mile) slab of continental crust that’s distinct from Australia.

“This is not a sudden discovery, but a gradual realization; as recently as 10 years ago we would not have had the accumulated data or confidence in interpretation to write this paper,” the researchers wrote in GSA Today, a journal of the Geological Society of America.

Ten of the researchers work for institutions within the new continent; one works for a university in Australia. But other geologists are almost certain to accept the team’s continent-sized conclusions, says Bruce Luyendyk, a geophysicist at the University of California at Santa Barbara, who wasn’t involved in the study.

“These people here are A-list earth scientists,” Luyendyk told Business Insider. “I think they’ve put together a solid collection of evidence that’s really thorough. I don’t see that there’s going to be a lot of pushback, except maybe around the edges.”

Why Zealandia is almost certainly a new continent

Zealandia, shown in gray to the east of Australia, is likely Earth’s seventh geologic continent. N. Mortimer et al./GSA Today



Electricity costs up, will continue to rise

Solar makes a lot of sense, even as a Mexico-US border wall

By Jarrett Leinweber

Mexico News Daily | Saturday, February 4, 2017

Mexicans are reminded on a daily basis of the recent 20% hike in the price of fuel at the pumps. The so-called gasolinazo – as the gasoline price hike is known – resulted in blockaded highways and looting and forced service stations to close across Mexico in a wave of angry protest.

However, what few people noticed was that in 2016 the price of electricity increased even more dramatically.

Electricity is expensive in Mexico. On average electricity prices are 25% higher than in the United States and Canada for commercial and non-subsidized residential users.

In 2016, the cost of electricity for businesses increased substantially, between 22 and 35%. Similarly, the residential rate for high-consumption users increased by 22%. If you have ever received a monthly power bill for many thousands of pesos you will know what Tarifa DAC is. It stands for Doméstica de Alto Consumo, or high domestic consumption.

Mexico employs a progressive rate structure for residential power consumption to encourage energy conservation and penalize high consumption. The more power you consume, the more you are charged. Residential rates are broken down into three categories: subsidio, excedente and DAC.

DAC must be avoided at all costs. It is the most expensive utility rate in Mexico and remains one of the highest utility rates in all of North America. Last month, the DAC rate reached 5 pesos per kilowatt hour (kWh), or about US $0.25 per kWh, when IVA (the 16% sales tax) and the fixed monthly fee are included.

Over the past decade, DAC and electrical rates for commercial and industrial users have increased steadily and are anticipated to keep going up.

Renewable energy has reached a tipping point globally and is now the same price or cheaper than fossil-fuel generated electricity in more than 30 countries according to the World Economic Forum. This is known as reaching “grid parity.” Consequently, global investment in renewable energy is growing rapidly.

Mexico is one of the sunniest countries in the world. The overall cost to install a solar system in Mexico is about 35% less compared to the U.S. and Canada. This, combined with rising power prices, makes generating and consuming clean, solar energy less expensive than purchasing it from the grid.

2016 was a ground-breaking year for Mexico’s renewable energy sector. Last year the country held its first-ever private power auctions after the government ended a decades-long state electricity monopoly in 2013. Mexico awarded long-term power contracts to private developers, who will develop 4,731 MW of new renewable energy capacity (60% solar, 40% wind) that is expected to generate US$6.1 billion of investment.

For homeowners and small businesses, Mexico’s net metering laws allow you to generate your own electricity for self-consumption and accumulate credits to reduce or offset 100% the amount of electricity purchased from the grid. Therefore, the electricity produced by your solar system can be valued at the high retail price of power.

In January, Mexico’s energy secretariat announced measures to reduce red tape for small-scale solar installations with the goal of increasing distributed generation. This makes investing in solar energy a no-brainier. It is a high-return investment that provides decades of savings, not to mention the important environmental and social benefits.

In related news, it was recently suggested that the wall U.S. President Donald Trump wishes to build should instead be a “border wall of solar panels” built by Mexico. That way “Mexico and the U.S. would be connected by a truly beautiful wall, a symbol of progress and unity, visible even from space.”

Since construction and maintenance costs for solar plants in Mexico are substantially lower, building a wall of solar panels on the Mexican side of the border could power cities on both sides faster and more cheaply than similar arrays built north of the border.

This would create jobs for Mexicans and benefit both countries by alleviating a range of binational problems, including border security and climate change, something I think we can all agree on.


Think of all the reasons to enjoy a beer. There’s the obvious: after a hard day, it tastes like the liquid equivalent of a high-five.

And the less proven: it functions as a performance enhancing drug for previously untested dance moves.

But those aren’t the only justifications to knock back a cold one. Here are seven ways beer can keep you healthy.

1. Beer can help reduce your risk of heart disease 

According to Harvard University, more than 100 studies found an association between moderate drinking and a 25 to 40% reduced risk of heart attack or death from cardiovascular disease.

2. Beer can lower your risk of Type 2 diabetes

In a meta-analysis of 15 studies on moderate alcohol consumption and Type 2 Diabetes risk, the American Diabetes Association found a 30% reduced risk of Type 2 diabetes when people drank 6 to 48 grams per day compared to those that drank more or less.

It’s important to note that a standard 12-ounce beer contains about 14 grams of alcohol – so drink responsibly if you want these health benefits.

3. Beer can increase your bone density

Studies have found that beers – particularly darker, hoppier ales – have a high amount of silicon, which contributes to bone and connective-tissue health.

The Journal of the Science of Food and Agriculture reports that this suggests a moderate intake helps fight osteoporosis.

4. Beer can prevent dementia

Drinking in moderation can actually help you stay at the top of your mental game.

Researchers at Lanzhou University recently found that a compound found in beer hops, xanthohumol, can guard against oxidative stress and might fight the onset of dementia or cognitive decline.

5. Beer can reduce your cholesterol 

A study recently found that moderate beer consumption can increase HDL, or healthy cholesterol.

The American Heart Association recommends you don’t get carried away, though, and recommends no more than one to two drinks a day for men.

6. Beer can prevent kidney stones 

A toast to never finding out how miserable it feels to pass a kidney stone!

One study found that beer intake has an inverse relationship with this painful ailment, with each bottle consumed per day estimated to reduce your risk for it by 40%.

7. Beer might be able to fight cancer

Researchers in Germany discovered that the xanthohumol in beer hops – the same stuff that helps prevent dementia – can block excessive testosterone and thus reduce the chance of prostate cancer in men.

They’re further studying xanthohumol for potential use as a cancer-fighting drug, but in the meantime you can get your dose from a nice IPA.

Tacos Gobernador


1 tablespoon olive oil

1 small white onion, minced

2 tomatoes, chopped*

1 green bell pepper, stemmed, seeded, and diced

1 pound shrimp, peeled and deveined, chopped

1 cup canned tomato puree

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper

8 corn tortillas

1/2 cup shredded Oaxaca or mozzarella cheese

Lime wedges, for serving

Hot sauce, for serving (recommended: Tapatio)


In a large heavy saucepan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the tomatoes and bell pepper and cook for 3 minutes. Add the shrimp and cook for 3 minutes. Stir in the tomato puree, oregano, bay leaf, and smoked paprika. Cook for another 3 minutes. Season with salt and pepper, to taste. Remove the pan from the heat and set aside. Remove the bay leaf and discard.

Heat a large heavy skillet over medium-high heat. Lay 2 tortillas, flat on the bottom of the pan, side by side. Put a small mound of cheese on 1 side of each tortilla. Wait until the cheese melts slightly, about 1 minute, and then add about 2 tablespoons of the shrimp mixture to each tortilla. Fold the tortillas over into half-moon shapes and cook to melt the cheese completely, another 1 to 2 minutes. Transfer to a platter and keep warm.

Repeat with the remaining tortillas, cheese, and shrimp mixture. Arrange the tacos on a serving platter and serve with lime wedges and hot sauce on the side.

*Cook’s Note: Use only the outer part of the tomatoes without seeds.

Recipe courtesy of Marcela Valladolid

My neighbor wants to know…

Rip Current

I saw my neighbor  he was a bit concern because his nephews  are coming to visit and he was not sure the beach is safe , I say yea just advice them about he rip current , he had no idea so I explain what its , better be safe than sorry …

A rip current, often referred to simply as a rip, or by the misnomer rip tide, is a specific kind of water current which can occur near beaches with breaking waves. A rip is a strong, localized, and narrow current of water which moves directly away from the shore, cutting through the lines of breaking waves like a river running out to sea, and is strongest near the surface of the water.

Rip currents can be hazardous to people in the water. Swimmers who are caught in a rip and who do not understand what is going on, and who may not have the necessary water skills, may panic, or exhaust themselves by trying to swim directly against the flow of water. Because of these factors, rips are the leading cause of rescues by lifeguards at beaches, and in the US rips are the cause of an average of 46 deaths by drowning per year.

A rip current is not the same thing as undertow, although some people use the latter term incorrectly when they mean a rip current. Contrary to popular belief, neither rip nor undertow can pull a person down and hold them under the water. A rip simply carries floating objects, including people, out beyond the zone of the breaking waves.




MEXICO 22700

US (619) 488 3926 OR

MEX (661) 100- 2328

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