I bought some vegetables at Ley's a few weeks ago (just a cuc and radishes) and wanted to look at their selection a little closer, but the store was quite busy, so I just got what I needed and left. I know most of the fruiteria's have great fruit, but what about vegetables?? What I'm interested in is green pepper, onion, tomatoes, lettuce, purple cabbage, carrots, celery and potatoes. I know they're readily available, but is there one particular place where I can purchase all of the above and it's good?? (Other than Ley's?) The cucumber and radishes were o.k., the selection of vegies was o.k., but nothing looked real fresh to me. But then again, I'm used to the stores here, so is what Ley's has pretty comparable to what the stands have??
Btw, glad to hear the jellyfish seem to be gone..............just bought new snorkel, coming down Tuesday and don't want to have to deal with those little buggers again!!!
Beachgirl when I make my run for stuff i go North on sinaloa from fremont, first stop two 5 gallons of water at the water station, next door tortillas and keep going and before the first stop sign is
the fruits and veggies. Then its off to the modelo store off josepha.
Beachgirl when I make my run for stuff i go North on sinaloa from fremont, first stop two 5 gallons of water at the water station, next door totillas and keep going and before the first stop sign is
the fruits and veggies. Then its off to the modelo store off josepha.
That place seems to have a good crowd of customers every time I go by (the vegetable place...not the Modelo store)....
Trick??????? I don't want to have to do a lot of running around looking for everything, so that's great.................I'll definitely check them out. Thanks!! Not that the price matters that much, but does anyone know if the prices are comparable to that of Tucson stores or markets??
Julie... have you tried the produce at "Santa Fe Market"... it used to be Super Val... we shop there, although they may not have as many items as Super Ley, it is much nicer more organized and also cleaner than Super Ley...
Hey Julie, I give you my vegie tales, so if you find the thread about the meat store "Cedasa" across from Rocky Import kiddy corner to Telmex, just find the tall red and white telephone tower in town by benito juarez, anyway as you go north on the street where Rocky Imports is located, past it RI and, sorry, one or two blocks north make a right turn, you can only make a right turn in that particular street and half way down the block on the right hand side there is a produce distributor that sales to the public, it is a white building, prices are great a lot cheaper that Super ley, and much nicer looking produce, they also have eggs, cheese and a big smile always!! it is a little comfusing but I can show you this coming weekend as in the July 4th weekend if you want me to
Julie... have you tried the produce at "Santa Fe Market"... it used to be Super Val... we shop there, although they may not have as many items as Super Ley, it is much nicer more organized and also cleaner than Super Ley...
I was about to say the same thing. Santa Fe Market is where I have found the best veggies. Plus cleaner.
after the first stoplight as you're coming into town it is on Benito Juarez on the right hand side of the road in the same plaza as Dominos Pizza...
Oh, ok. I know exactly where that is. I was thinking it might be the other supermarket thats down further on the left hand side as you cross over Avenida Constitucion, right behind the Corona store.
I would expect the "veggie place" (from Playa) to have a large turnover, and fresh stuff...with the traffic you see there all the time.....
we shop the "veggie place" too... but being at the other end of town we usually try to limit the travel when out gathering grindage for the homefront...
Yea i agree Sea Man I like the bakery by your house panderia Industrial I stop there on my way to Cholla. I like the pan "BIROTE" which is sour dough....
Holy crap!! Now this is what I'm talkin' bout!!!!!!!!!!!!! See, this is what makes me feel good about coming down tomorrow.............not all that negative stuff.:thumbsup: Thanks you guys, you're all terrific!! Hugs and kisses to all:-D
Oh, ok. I know exactly where that is. I was thinking it might be the other supermarket thats down further on the left hand side as you cross over Avenida Constitucion, right behind the Corona store.
I think you're talking about "Aka Si" that is a wonderful store kinda the Mexican version of a Dollar store... the majority of items inside it are 13 pesos... they have a ton of great buys...
WoW... I forgot to mention... if you haven't already tried them and if you like grapes you gotta buy some of those grapes being sold on the street corners in front of Leys, Brothers Pizza and los Pinos hardware on Constitution, and I'm sure they can be found on other corners... they are 15 pesos a kilo and delicious... they have either green or purple seedless...
I have tried 6 bags of the green and I just can't stop eating them once I get started... I haven't seen as many purple ones around they may have sold out, but like I said if you like grapes you'll love these...
no Julie I have never tried that... I don't think they would last that long to be able to freeze because as soon as they are chilled I am stuffing them in my face... but I will give it a try, it does sound like they would be very refreshing on a hot day...
We just highlighted the local grapes in our photo of the week. If you guys want the photo of the week from Penasco Recreation Company just click here and go to the bottom of the page and join our mailing list. This is a archive of Mondays shot and I think you will like them. We have been doing them for over a year now and the response is great!
Yes Mark you must be getting to the grape guys before me as I cant find the purple ones in the afternoon. They are great tasting I agree!
"Santa Fe Market", although they may not have as many items as Super Ley, it is much nicer more organized and also cleaner than Super Ley...
Sea, that is what makes shopping a Super Ley an adventure. But I do agree....the first time I went into Super Val I felt like I was home in a Frys or Albertsons. But I didn't want to feel at home, so I went back to Ley.
........it's a hell of a lot cleaner than some to the stores I have been to in the US. They don't really have any vector control (bugs and flys), but I was not put off by it. I think it adds to the authenticity. Kinda like eating at Pollo Lucas. It just works.
Sea, that is what makes shopping a Super Ley an adventure. But I do agree....the first time I went into Super Val I felt like I was home in a Frys or Albertsons. But I didn't want to feel at home, so I went back to Ley.
I have to admit I do enjoy the soft serve ice cream at the north entrance to Super Ley...
........it's a hell of a lot cleaner than some to the stores I have been to in the US. They don't really have any vector control (bugs and flys), but I was not put off by it. I think it adds to the authenticity. Kinda like eating at Pollo Lucas. It just works.
I LOVE Pollo Lucas. Everyone that I've ever taken there says it's the best chicken in the world. I finally started making those yummy onions at home - now we have them with carne asada too!
I LOVE Pollo Lucas. Everyone that I've ever taken there says it's the best chicken in the world. I finally started making those yummy onions at home - now we have them with carne asada too!
There was a recipe on Rocky Point Tides that was very similar to that chicken. We tried it at home and it was delicious. The recipe should still be on the website. Would you share your recipe for the onions?:veg:
There was a recipe on Rocky Point Tides that was very similar to that chicken. We tried it at home and it was delicious. The recipe should still be on the website. Would you share your recipe for the onions?:veg:
I got the recipe for the onions right from one of the ladies at Pollo Lucas.
Slice up a red onion very thinly. Add white vinegar, add salt. The amount of vinegar and salt depend on how much onion you're making. There's no exact ratio, but there should be enough liquid to almost cover the onions. I add the salt a little at a time, and I keep tasting it - when you hit the right amount you'll know it. I make them in a tupperware bowl, cover them give 'em a good shake and then put them in the fridge for a while. They'll need at least a couple of hours to be ready, but they last in the fridge like that for a couple of weeks at a time.
The last time I made them I added about a dash of sugar also - just to take out a little acidity. That's all there is to it!
I gotta look for the recipe for the chicken on that website. I've tried other "Sinaloa" style chicken recipes and of course it's never like Pollo Lucas!
When I first started going there it was $6 USD for a whole chicken with everything included - now it's $12 USD. That's gotta be the most profitable business in town!
mis2810, I just checked the Rocky Point Tides website and the recipe is still there. You have to go back a ways, but it is worth it to see all the other recipes and especially the pictures! It is called Pollo el Carbon. The shrimp in garlic sauce is also to die for! If you can't find it, let me know. I copied it to add to my recipe book and I will send it to you...but enjoy the browsing on that web site!:grin:
mis2810, I just checked the Rocky Point Tides website and the recipe is still there. You have to go back a ways, but it is worth it to see all the other recipes and especially the pictures! It is called Pollo el Carbon. The shrimp in garlic sauce is also to die for! If you can't find it, let me know. I copied it to add to my recipe book and I will send it to you...but enjoy the browsing on that web site!:grin:
Ooh, shrimp in garlic sauce. I've got to check this out. I'm going to copy the recipes too. Thanks!!!!
I got the recipe for the onions right from one of the ladies at Pollo Lucas.
Slice up a red onion very thinly. Add white vinegar, add salt. The amount of vinegar and salt depend on how much onion you're making. There's no exact ratio, but there should be enough liquid to almost cover the onions. I add the salt a little at a time, and I keep tasting it - when you hit the right amount you'll know it. I make them in a tupperware bowl, cover them give 'em a good shake and then put them in the fridge for a while. They'll need at least a couple of hours to be ready, but they last in the fridge like that for a couple of weeks at a time.
The last time I made them I added about a dash of sugar also - just to take out a little acidity. That's all there is to it!
:chef: Yes, putting in sugar makes them quite tastey. That is the Yucatan recipe for them and I just love how they turn all nice and red. I blanch them in boiling water for about 30-60 sec and then put them in ice water right away. I'll put up the link I have for the recipe I have used
I can't wait to go back Pollo Lucas
I just finished eating, but you guys are making me hungary again!!! I signed up for Mickey's cooking class on Saturday..............this should be a lot of fun. He seems like a really, really nice guy. I dropped off the chefs coats and pants that I wanted to donate to the cooking school here and he said he'd take me over there so I could drop them off personally, but I didn't want to impose on him........................some other time maybe!! Anyway, he said he'd take them to the school and was very appreciative. Can't wait till Saturday!!!!!!!
You think just reading about it makes you hungry, try looking at the pictures of the recipes on Rocky Point Tides. They are magnificent! I think I gained 5 pounds just by browsing!:eek3:
maybe start a thread just dedicated to "Our Favorite Rocky Point Recipies" or something like that. Then we can find a way to put it into print form. Not sure how you would distribute (sell) it.
I would be up for just about anything that involves PP. The cookbook idea sounds fun as well as a great charity. My wifes grandmother buy us a cookbook just about every year that is sold for some sort of charity.
And we have kicked around the idea of spending Thanksgiving in PP.
Wow, what costs? You mean like publishing? I was just thinking we could do it like with a desktop publisher. I hadn't thought about trying to market it out of our forum. I suppose we could put some books out at the Tourism bureau and other places..... Lots to think about!
I can put the book together in hard copy. I have plenty of recipes and we are currently writing a book about Penasco if you all wan help to put a effort together Naomi and I are here
Or we could post it online and people could use PayPal or credit cards to buy! Then they could download it and we wouldn't have any overhead except whatever it takes to set up payments!
Yea, we could contact them and see how that works, get permission, that sort of thing! Sheesh, you are retiring and I am job hunting. What's up with that?????
All ideas starting to sound great. The publisher one would work great. And making it available to download in PDF with PAYPAL with all proceeds going to your favorite PP charity. Lets do this
Real quick before I go out snorkeling................YOU GUYS ARE WAY TOO COOL!!!! Sign up for the class at Mickey's restaurant..........I don't know if he does them every Saturday or every other Saturday or what, I just know I'll be there whenever I can!!!!!
There are enough "photographers" on here that can provide decent Penasco material.... Why not combine it with a calendar or a tide calendar???(not trying to suggest taking business away from someone putting out one already!!)
I missed out this year getting one of those great tide calendars early , and then couldn't find one in town.
I think the idea of combining the recipes with the pictures is great, however since this seems like it will be a Rocky Point Talk Cook Book, I believe it is only fair to use pictures taken my forum members and make the whole thing a forum effort rather than using already used pictures that someone else used for a contest, do not get me wrong some beautiful pictures from the RP Calendar but let make this a forum effort 100%.
A couple of years back I bought a small book, maybe 30 pages, about El Golfo de Santa Clara paid at the paypal button and got it download in seconds, the only problem was that it only had one format and if you did not had the software for it you were stuck, so will need to make it so anybody can view it and print it with any type of software.
I know as much of computers as I do of heart surgery, but I am sure a few here can understand what I am trying to say and possibly explain it better.
PS: jumped in the water at around 8 am it was perfect and refreshing, I am in Tucson right now remembering but tomorrow will bne down again enjoying the waters!! :eek3:
Ink, I like that idea even better. Us forumers (ha, I made up a new word) ... at least we know who we can count on! Let's get everybody who contributed to the Fun Run!!!!:cheers:
but I will surely contribute to the effort. I have a software called Adobe Acrobat Pro on my work PC. I am an IT guy (computer Tech) and have access to all kinds of cool stuff. It's as simple as creating your document in word pad or note pad or Office Word. I can convert almost any kind of document or picture into .PDF format. Adobe reader is a free download and even Mac users can get it. Once its in PDF, post it on the site here or somewhere it can be downloaded for a nominal paypal fee.
Even if its not a big $$$ generator, what ever is made can go to what ever charity in PP you like. Maybe list a few on the site and if people know what it is for, then they wouldn't mind paying 10-15 even 20 for something. I am open to what ever you all would like to do and here to help with any techie stuff.
I hope we can make it an international cook book since there are a few of us here that are not all 100% USA or Mexican and I good mix could make it a good seller!! and also I have seen some cool pictures from members and we can always add new ones as they come, but I was thinking something to the effect of a picture for the recipe, whether it is a picture of the plate in question or a pictures that reminds you of that particular plate!, like for those dirty minded a ........never mind!! :eek3:
Well Tequilatodd, I was going more for, let's see since I am from Peru, I know more peruvian dishes than mexican or american and have some good italian recipes too and a couple middle eastern ones, and many here also have some from grandma recipes from the old country, you know what I mean a nice variety that way we can keep Johnny ~~~HAPPY~~~!!
Todd,
There are a few on here that are not Mexican, Ink is Peruvian and Edna is German, off the top of my head. I think we should make it open to all family favorites. I'm a bonafide hillbilly and I have so many family favorites that I can't pare them down......I don't know how we will decide who gets in or if we have 500 recipes, if we can put them all in. I just think it will be fun!!!!!!!
Tyler/Stuart, I was wondering if there could be some type of a folder or thread where we could start collecting these recipes, read only type and/or only for those that contribute until it is done and put together before going on sale?
I agree 100% with both of you. I wasn't sure where this was going. And I really don't know anyone here. I had posted on the old forum and made few friends. I just latched onto this idea because I love to cook. Mexican food was my first thought since we are a "RockyPoint" based forum. But I am open any kind of food. I have a pretty good collection of recipies and like you all.....they are from all around the globe. Mexican cooking is my first love..then Italian.
Can Tyler make a cook book topic for us to post the recipies?
Tyler/Stuart, I was wondering if there could be some type of a folder or thread where we could start collecting these recipes, read only type and/or only for those that contribute until it is done and put together before going on sale?
Tyler/Stuart, I was wondering if there could be some type of a folder or thread where we could start collecting these recipes, read only type and/or only for those that contribute until it is done and put together before going on sale?
I'm not sure that if we post the recipes on here, we won't have much of a market to sell to cuz people will just come here to get them. Can we find another place to collect them?
I'm not sure that if we post the recipes on here, we won't have much of a market to sell to cuz people will just come here to get them. Can we find another place to collect them?
I know that is why I added the part to be accesible to those that contribute only, so far tequilatodd's idea sounds pretty good!! we need to discuss more about this an probably better not on a holiday weekend so be can think straight instead of how many beers i'll be drinking tonight?ha, ha, ha I'm getting ready to leave town in the next 30 minutes, so I will see you guys down, for those going down and I will talk to the rest when I am back or at the computer next!! ta ta
I think we could compile them here.....read the new thread about the cook book. Someone was thinking about everyone who contributes, contributes a small amount for printing and binding costs then market them in RP with the proceeds going to charity. I am sure a lot of RP visitors would find that a great cause. Also, posting here for members only, but posting at another site where you pay to download