[Mexico] Baja Calif. Sur: Seafood, Tacos & Whales

Last breakfast in Loreto then we took the bus to La Paz.

Green bits are cactus. Mexican breakfast is big on scrambled eggs.


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The partner asked “what should I order?”, me: “something with cheese”. “But you always want something with cheese”.

In La Paz now. 5,5 hours in the bus from Loreto. The first 1/3 of the way you go through and up and down the mountains with non-stop curves. We got second row seats and I couldn’t see the horizon and felt quite nauseated until we reached flat road.

Fried fish with garlic

Mixed aguachile (scallops, octopus, prawns)

Last of the alcohol. I found a craft beer bar on the road facing the sea. But these had to be finished before we checked out. Staying only 2 nights in La Paz.

Things get more and more expensive the closer you get to Cabo. I’m fine with the prices, it’s just La Paz is a big city, more pollution, a lot more tourists and harder to find places where locals eat. That’s where they don’t tweak the food to tourists taste and the price is also reasonable.

I found out that if I stayed away from the waterfront I could eat good local food so it’s not all bad.

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What is the red label Bohemia?
We don’t see that here in Oregon.
Now I see.
Ah, Pilsner.
:slight_smile:

I prefer the red Bohemia but it’s less common than the brown for some reason.

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Usually my beer of choice at Mexican places. I’m not sure the Pilsner makes it to the USA at all.

Second and last day in La Paz (and Mexico). We went swimming with whale sharks. Here you don’t have to go far to see them, they come to the bay which is only a short boat ride from the pier.

How I marvelled at them in the aquarium in Okinawa. The sharks are the aquarium’s number one attraction. The largest shark in the ocean.


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That was 2 years ago, and here I was swimming alongside them in Mexico!

The photo again. He swam calmly and slowly, rotating his eyes looking at me a couple of times and went back to swimming. Note that you must keep a safe distance for your own safety and respect for wildlife. You really don’t want to be touched by the shark’s skin, which is so rough with razor sharp teeth-like scales.

By the time we got back it was already 3:30pm, time for a meal.

Unfortunately, no fresh clams so deep-fried would have to do. Smoked marlin is new to us so we tried it.


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2 more new taco fillings

Straight to the craft beer bar

They also have bottles from 2 Baja breweries but we didn’t try any. Maybe next time.

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Last quick stroll on the waterfront before going to the airport. This is a wide promenade but you couldn’t really use it during the carnival week. There are many stalls and shops like this taking over the promenade.

Tortilla presses in various sizes. They are heavier than they look. Btw, what are the long presses?

Couldn’t stay inside the airport due to the strong perfume so I waited outside for hours until I could drop off the rucksacks. There was a steady stream of smokers outside so I had to keep moving around to avoid them. Anyway, I got sick the moment I entered the airport (and am still recovering!). There are hidden perfume pumps all around and they spray nasty strong chemicals at intervals. The smell in the toilets is even worse. They use another kind of super smelly perfume to mask the sewer smell. I nearly passed out in the toilet. Even the partner who isn’t allergic also almost passed out. It’s that’s strong.

Had to go through the same thing in MEX airport, omg. At MEX you can see the perfume pumps in plain view. They are hung from the ceiling and low enough that you can see the spraying in action. This is terrible for people with asthma, allergies and environmental sensitivities. It’s the first time I’ve encountered something like it.

Moments before landing in MEX. Massive city. I would be miserable here with all the smog.

Eat tacos standing. Nowhere to sit, just like many airports.

With cheese and pineapple bits

We ate standing in front of Mc.D. BBQ mezquite ranch is the flavour of the month.

Chillies I collected along the way and brought back in my rucksack!

More chipotle


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I researched “pure vanilla” produced in Mexico and learnt the industry is almost dead due to lack of rain. Apparently anyone can put a “pure vanilla” on a label and that there’s no real “pure” vanilla anymore. I got one small bottle anyway hoping to make something sweet for the partner.

All the chillies now:

I have made some pastes and sauces. The rest is portioned and vacuumed.

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Maybe that one named after sandals? (ETA huraches?)

Beautiful images and story as always!

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I too think the long presses are for making huaraches, which I have seen (but not yet tried) at a food truck here in Tucson.

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Thanks, both.

How does one eat it then? Tear off? Can’t really roll it.

I saw a woman cut hers into pieces and then eat it with her hands. No idea if that is the traditional way.

OK. I’d probably eat it like that, too. Dip it in my own chipotle sauce of course.

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Finally put some photos together. I just tested the upload. Seems to work.

Watch in full screen mode. (ETA: Hmm… video embedding is not working. Go to the link.)

https://vimeo.com/429758320

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Terrific!

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