So you seen coyotas in the bakery shops, but how much do you know about them? A coyota is a dessert originating in the state of Sonora, the southern part of Hermosillo called "Villa de Seris". This round, flat crispy pastry is filled with brown sugar and other delights has become a big desert item in this northern area of Mexico. As legend has it, the origin is that an angry husband ordered his wife to make him something to eat. The wife taking this as an order, threw a plain pastry onto the griddle. Lucky for the husband, there was left over brown sugar in the pan. These have become quite delicous treats for those throughout the State of Sonora.
So while your enjoying your Coyota, the question we have, How did it get it's name?
This can be rather personal, however it also depends on how you are cooking the shrimp. If you are cooking them then you may want to cook them with the shell on.
According to traditional rules about buying seafood, especially shrimp, there should be fresh shrimp during the months with an R in them. This means September - April. However, the waters are still a little warm in September. Expect the shrimp that you're buying in the off season to be frozen. As far as fish is concerned, at different times of the year, different varities of fish are in season. See our Fish in season section for information of those fish.
The shrimp season does not have a set date every year. The shrimping industry & the agency called CRIP monitor the shrimp life cycle to determine this date each year. This process involves the monitoring of the growth development and size of the shrimp schools. CRIP begins the investigation each year in May throughout August, in a variety of locations near Guaymas & Kino Bay. These areas are checked twice a month during this period to register the growth rates and other statistics to arrive at a start date for the shrimping business. So as the life cycle of the shrimp goes, so do the shrimp boats. May we have an abundant & healthy harvest each and every year.
The local state & federal government are working with groups to support programs that assist in the development stages of early marine
life. One such organization is the Center of Scientific Research & higher Education of Ensenada (CICESE). At these centers, the research & development of the Marine fish,
shrimp, oysters, scallops and/or mollusk larvae are overseen. The University of Arizona & Sonora have had similar projects in the region.
With additional support from Larry D. Large, this organization is moving forward to assist in assuring a consistent supply of seafood to meet the ever increasing demand.
These private/public associations help maintain the existing marine life in the Sea of Cortez, while keeping our shrimp cocktails full. Good job to all those involved!
This question may sound trival to some, however if you are a coffee drinker and you like your creamer, it's not. For some reason, the only creamer available in town (that we are aware of) is powdered creamer. If this is important to you, you may want to bring your own down. We have asked merchants and are told they can't get it. So stop by a U.S. grocery store before coming.
Yes, In the recent years, Rocky point's grocery stores have improved termendously. The addition of several markets have added on termendous amount of products. Rocky Point boast many meat markets as wells as vegatable and fruit stores. You can buy just about any general item found in a U.S. grocery store.
Rocky Point has many grocery stores, however it is the sizes of the stores that many times limit their product selection.
You can get the basic staples at many of the stores, but many of the products cater to the Mexican diet & food. We have not found a problem finding many of the general items.
However, if you have a receipe that requires an unusual item, we recommend bring it from the U.S.
During many times of the year, we receive much of our produce from Mexico & many of the big companies (ie. Del Monte) have products on the grocery store shelves. So we suggest that you enjoy the total experience & shop in town.
At this time, we are aware of only Super Ley accepting credit cards. We have purchased items and have them hit our account several days later (this may have changed). I believe hat the purchase is in peso then converted to dollars. We also believe that there is a transaction fee. Most of all the other Grocery stores, meat markets & vegetable stands all work on a cash basis.
Mexico has two types of bottled beer. Most of the bottled beer requires a deposit, while some do not. Those bottles that do not, state on the label "No Returno" meaning that they do not require a deposit and should not be returned. For the rest of the bottles, whether they are sold by the case or liter, require a deposit. The deposits are paid at the time of the purchase, and is stated in the receipt that you receive. Most liqour stores require that you have the reciept inorder to get your refund. One way beer is sold in cases of 20 bottles, which generally require a $7.00 deposit.
Yes you can bring alcohol from the U.S. You are allowed to bring in 3 liters of alcohol and an additional 2 liters if you have another adult passenger (total of 2 adults). When you get to the border, there is a store called U.T.E.A. They sell top shelf alcohol, perfume, cigarettes and other items at duty free (discounted).
The laws regarding drinking & driving in Mexico are no much different than the U.S. One difference is that the drinking age in Mexico is 18 years old. It is Illegal to drive while intoxicated or to have open containers in the car. It is very expensive to get a DUI ticket in the U.S., it can also be in Mexico. Your Mexican insurance is void if you have been drinking & have an accident. If there are injuries and complications, you have just enter the Mexican legal system. Mexico has it's own set of laws. You are guilty until proven innocent. Quite the opposite from the U.S.
So we suggest you do your drinking at the house or pool side and DO NOT DRINK & DRIVE. Use the designated driver method of safe driving as used in the States. Make your vacation one with good memories.
You are allowed to bring back 1 liter per person over 21 years old (every 30 days), you must declare all alcohol at the border. If you have more than your limit, they will dispose of the excess. If you re-enter the U.S. and you don't have any alcohol with you, you may purchase your limit in the U.T.E.A. store and cross over into Mexico & re-enter the U.S. (there is a foot walking re-entry path).
The answer lies in your own taste buds & what your desiring to make. In general, the corn tortillas are smaller ( ) whereas, the flour can range in size depending on what your making. Corn tortilla are used in fish & carne asada tacos. Flour are generally used in burritos and chimchangas. From the mouth of many venders, Americans like the flour and the Mexicans like the corn.
The average (6-7 inch) corn tortilla contains approxiamtely 60 calories, a gram or so of
protein & fat, 12 grams of carbohydrate and 44 milligrams of calcium. they are an ideal bread alternative for those who are gluten intolerant, since they
are made exclusively of corn flour and contain no wheat gluten, . But most of all, they are good.
Corn tortillas are the foundation of classic Tex-Mex dishes like enchiladas, gorditas, quesadillas, tacos and tostados. Mexican cooks have been patting them out for millennia; tortillas are the bread of Mexico.
The ingredients for tortilla making are incredibly, and somewhat deceptively, simple. There are only two: corn flour and water. don't confuse corn flour with corn meal. Corn meal is made from a completely different process, and it simply won't work for tortilla making.
Flour tortilla are a simple mixture of flour, fat (lard or vegetable shortening), salt and water. Despite what you may have read, flour
tortillas are NOT made with a tortilla press. The dough is too soft and sticky and will not flatten without the assistance of skilled
hands or (for the rest of us) a rolling pin (palote).
Flour tortillas are from the northern region of Mexico where wheat is grown rather than corn. Many skilled Mexican woman can toss the dough from hand to hand until it is almost 20" in diameter and paper thin. The tortillas are then heated on a hot comal the folded twice to form triangles. The folded tortillas are then eaten for either breakfast or the midday meal.
Even in Mexico the proper "fat" is controversial. Some say pork lard makes the best tortillas and more contemporary cooks say vegetable
shortening. A combination of vegetable shortening and beef lard makes a flavorful combination.
There are better times of the day in which you can get "Hot & Fresh" tortilla's. The local shops usually make batches in the morning and another in the evenings. To know for sure, find out what the general rule is for you favorite store.
Yes & no, it used to be a problem in the past concerning water purification, but those days are long gone. We do not recommend drinking water out of the faucet, however there are solutions. Rocky Point has been in a boom over the last 10 years. During this time, many business have grown or sprung up. Amongst them, are Ice & Water purification companies. This has improved the ice and water situations for many of the local eateries. Unless you have special health concerns, do not be afraid to order a glass of ice water.
At this time, we know of only one place to get block ice. This block ice is non-palatable water (not for consumption). The place where you can get the block ice is located on Constitución Avenue near Super Ley grocery store. Just a few blocks south of Leys', you will see on a street corner an elevated shack with a man standing outside. The shack is about 8'x10' and is an ice house. The gentleman will cut the ice to your needs. He generally will sell it in large chunks to fill an ice chest.
All the southwestern U.S. & northern Mexico continue along their termendous growth rates, with this the ample supply of water for various uses is becoming a greater concern for all. Rocky Point intends to include desalination in this solution. New developements are including it in their construction plans. Desalination plants number in the thousands throughout the world with a large number of them in the middle east. Rocky Point's environment is very similar to that of the middle east.
The process of desalination is the seperation of the water from the sea minerals, salts and particulates. There are two process of desalination, each with their own
advantages & disadvantages. One process involves heating the water then condensing it to produce your "clean" water. The other process involves the use of reverse
osmosis. This process involves the continous pressure on permable membranes to keep the sea minerals, salts & particulates out. In both processes there is a
What is done with this bi-product is extrememly important the the health of the environment. An increase in saline to the waters & land will cause the death of many flora & flauna. One solution to the waste is further seperating of the this bi-product into table salts, mineral supplements & other commerical products. As the middle east has learned, the mishandling of this outfall can cause tremendous environmental concerns.
In addition to the bi-product, the water intake lines must also prevent the impingement & entrainment of the marine life. Both the front end & the back end of this process needs to be well thoughout to preserve the beauty we all come here for. On the other hand, with so many of us coming to our seaside resort, the need for supplement water is vital. Las Conchas is in the process of desalination water as well as several other resort around town. We congradulate those who are looking ahead for solution, even though there are problems along the path to most solutions.