Hurricane Hilary hit the West side of Baja hard and did significant damage. Puerto Penasco was spared the worst of the storm, but we did get some high winds which caused some damage and power outages around town.

Luckily for residents and visitors of Rocky Point, our city is pretty well protected against hurricanes. The odds of one snaking all the way up the Sea of Cortez without hitting land and dissipating before reaching us is slim, and if one attempted to cross Baja and reach us, it would have to cross the mountains in Baja, which would undoubtedly break it up.

The latest hurricane did cause some damage. We did not experience much rain, so flooding was not an issue, but the high winds did cause damage, and at high tide, the waves did damage some beachfront homes and businesses. Here is a list of the damages reported by the city:

129 electric poles toppled at various points throughout the city as well as in Las Conchas and Cholla Bay, leaving several areas without electricity. CFE personnel worked through the night and they were able to restore most of the power, however, it took 2 days before power was restored to everyone.

The power was cut for 5 of the water wells which serve the city, leaving some homes without water for a period of time. The electricity was restored to the well equipment quickly though, and water was only out for a short period of time.

There were many fallen trees, torn metal roofs, business signs and billboards which were damage or destroyed. Work in resorting everything is still underway.

One of the middle schools was stuck by a large tree which damaged the perimeter fence and knocking out an electrical substation causing the school to remain closed until the damage could be repaired. Classes are now back in session as usual. 

Potpourri!

Short Shorts of All Sorts!

Sometimes so much is going on in our little slice of paradise by the sea that we can't address the many short subjects with proper attention. To handle the hodgepodge of dangling subject matter, we invented the Potpourri Page. Here are a few "short shorts" to keep you up to date.



The border crossing that connects Arizona motorists to Puerto Peñasco is being upgraded. Construction is underway to modernize the Lukeville-Sonoyta Port of Entry, according to an announcement from the Arizona Tourism Office.

Work began in July and is being carried out by the Sonora Ministry of Infrastructure and Urban Development. The reforms are expected to reduce waiting times for drivers on both sides of the border.

Lukeville is a popular transit point for Arizonans traveling to and from Puerto Peñasco and the Sea of Cortez. ADOT said more than 978,000 people had used it to travel between Arizona and Mexico in 2022.

Workers completed improvements at the Lukeville-Sonoyta border crossing in December 2017 to make the two southbound lanes reversible as a way to address the long wait times during Spring Break and other busy travel days.

The biggest improvement is the addition of a new northbound lane that will speed up entry into the US.

If Lukeville gets the Sentry lane, it will join Douglas, Nogales (Grand Avenue) and San Luis (Main Street) as the fourth Arizona border crossing lane.

According to ADOT and Sidur, tourism and economic officials in Arizona and Mexico have long been looking for an additional northbound lane to promote economic development, connectivity and tourism on both sides of the border.

Arizona and Sonora officials expect the work to be complete in December.

Mexico’s economy will grow 2.9% in 2023 while the Mexican peso will trade at just under 18 to the US dollar at the end of the year, according to consensus forecasts of analysts surveyed by Citibanamex.

The bank surveyed analysts from 32 banks, brokerages and other financial institutions and published the results on Tuesday.

The consensus forecast for GDP growth this year is 0.2 percentage points higher than that published by Citibanamex two weeks ago. The predictions of the analysts surveyed ranged from 2.3% to 3.5%.

Even the most optimistic forecasts, which came from analysts at French bank BNP Paribas and Mexican brokerage Finamex, are below the 3.6% annual growth recorded in the first half of the year, according to preliminary data published by national statistics agency INEGI on July 31.

The private sector analysts’ consensus forecast for 2023 growth in Mexico is above the International Monetary Fund’s current prediction of a 2.6% expansion, but below the federal government’s prognosis of an advancement of at least 3%. The government believes that the relocation of foreign companies to Mexico as part of the growing nearshoring phenomenon will spur growth of 3% or more this year.

As for the Mexican peso, the consensus forecast was that it will trade at 17.85 to the US dollar at the end of the year. That’s a slight improvement for the peso compared to the previous 17.88 prediction, but a significant weakening compared to Wednesday morning’s USD:MXN exchange rate of about 16.8.

Analysts believe that the peso will depreciate next year to end 2024 at 19 to the greenback.

With regard to Bank of Mexico (Banxico) monetary policy, Citibanamex found that the consensus view is that an initial 25-basis-point cut to the current record high interest rate of 11.25% will come in December. The central bank raised its key rate to that level in March and kept it there following monetary policy meetings in May, June and July.

Banxico said in a statement Aug. 10 that “the inflationary outlook is still very complex” and that “in order to achieve an orderly and sustained convergence of headline inflation to the 3% target, the bank’s board considers that it will be necessary to maintain the reference rate at its current level for an extended period.”

The analysts surveyed by Citibanamex predicted, on average, that annual headline inflation will be 4.67% at the end of the year. That consensus forecast is just 0.12 percentage points below the 4.79% rate recorded in July.

Sept. 16 is Mexican Independence Day, a day commemorating the moment when Father Hidalgo, a priest and leader, called for Mexico's liberation from Spain in September of 1810.

Mexican Independence Day coincides with Hispanic Heritage Month as many in the community celebrate a historical and political milemarker in Mexico's history.

The call to rise up against Spanish rule, known as El Grito de Dolores, or the Cry of Dolores, is named after the town of Dolores, Mexico, where it was originally made, according to History.com.

The 11-year battle that resulted in Mexico's independence culminated on Aug. 24, 1821, when Spain signed the Treaty of Córdoba, which formally recognized Mexican independence. Finally, nearly three centuries of Spanish colonial rule came to an end.

But it was a costly fight; throughout the course of the war, Mexico lost one-tenth of its citizens, according to the New World Encyclopedia.

Nowadays, every year on the night of Sept. 15, the president of Mexico stands on the balcony of the National Palace in Mexico City and delivers a speech similar to Hidalgo's and honors those who fought for the country’s independence.

The president also waves a Mexican flag and rings the same bell Hidalgo rang over 300 years ago.

It's also important to note that Mexican Independence Day and Cinco de Mayo are two distinct holidays, though both mark important moments in Mexico's history.

Cinco de Mayo commemorates the day the Mexican Army successfully defended the city of Puebla against invading French forces in 1862. Mexican Independence Day was established nearly 50 years before the Battle of Puebla occurred.

While many people associate a Mexican feast with tacos, burritos, enchiladas and tostadas, there are many other traditional authentic Mexican dishes worth trying. One of those is Pozole. Mexican Pozole is a delicious, hearty and flavorful meal that has been enjoyed for centuries. And it’s time you gave it a try!

Mexican Pozole: A Shocking History

Similar to many Mexican dishes, the name Pozole originates from Nahuatl and has a significant history. The main ingredient in Pozole is Hominy, which is made from corn. Due to the belief that humans were made by the corn gods, in Mexican Aztec history corn was considered a sacred plant. Therefore, the Aztecs and other Mesoamerican peoples cooked Pozole only on special occasions.

Originally, Pozole was made from the human meat of prisoners whose hearts had been ripped out in ritual sacrifice. Thankfully, after the Spanish conquest in the 1500’s, cannibalism was banned and the meat in this dish was replaced with pork. While this little piece of dark history may be shocking, don’t let it scare you off!

Pozole (pronounced po-so-le) means “hominy” and it is basically a cross between soup and stew. It is a popular and beloved dish throughout Mexico and is commonly enjoyed for events and special occasions, such as weddings, Independence Day, and Christmas. It is described as Mexican comfort food, because it warms you from the inside out.

What is Hominy?

The primary ingredient in Pozole is Hominy, which is made from shelled, dried corn that is soaked (often in water with lime) in order to make it puff up. It has a chewy texture and vaguely resembles the same flavor as a corn tortilla.

Traditional Pozole is made with hominy, pork and garlic. It is served with any number of garnishes including chiles, salsas, onions, avocado, radishes, lettuce and cabbage. In fact, it tends to taste different everywhere you have it because there are so many variations.

There are 3 primary types of Pozole: Red (Rojo), White (Blanco) and Green (Verde). Each of these variations contain slightly different ingredients, and therefore, a slightly different flavor to enjoy.

Red Pozole Recipe:

Ready In: 1hr 25mins

Serves: 10

INGREDIENTS

1 1⁄2 lbs pork shoulder

2 garlic cloves, peeled

1 tablespoon cumin powder

1 onion, chopped

2 garlic cloves, chopped

2 tablespoons oil

1⁄2 teaspoon black pepper

1⁄2 teaspoon cayenne

2 tablespoons california chili powder

1 tablespoon salt

1⁄4 teaspoon oregano

4 cups canned white hominy, drained and rinsed

3 -5 cups pork broth, from cooking pork shoulder

1 cup canned diced green chilis (optional)

salt

2 whole fresh jalapenos, chopped (optional)

3 whole ancho chilies, seeded and stemmed (garnish) (optional)

DIRECTIONS

This recipe requires a simple prep.

Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.

Boil ancho chilies in a separate small pot for the garnish part (read below).

Now you are ready to cook.

Place the meat in a large saucepan and just cover with lightly salted water.

Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.

Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.

Remove meat and broth, reserving both.

Saute the remaining chopped onion and garlic in oil until translucent.

Add the remaining spices, stir for a minute.

Cut the reserved pork into 1 inch cubes and add to the pan.

Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, Some like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.

If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.

Degrease the stew, taste for salt, and serve in soup bowls.

This is a delicious recipe and well worth the effort to make.

GARNISHES THAT ARE ALWAYS SERVED WITH POZOLE:

lots of lime/lemon wedges.

sliced radishes.

chopped cilantro.

Shredded cabbage(not red).

fresh/ packaged fried corn tortillas.

When the ancho chilies are soft from boiling(takes about 15 minutes), then put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. Blend this thin, then strain it to get the liquid separated from its "pulp". Throw the pulp into the soup for the flavor if you like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

Mexican folk healing, or curanderismo, is a practice that blends Mayan, Aztec, and Spanish Catholic traditions. Folk healers, known as curanderos, believe that their healing abilities are a spiritual vocation. They use a variety of treatments and remedies, and their knowledge is often passed down through generations of families. Today, there is a growing revival of interest in curanderismo, both in Mexico and the United States.

Curanderismo evolved from a broad range of different beliefs and practices. Mayan, Aztec, and Catholic beliefs are the most obvious influences, but by no means the only ones. Cuban santería, which has African origins, is also a major influence, as are Islamic medicine and Greek humoral theory. There is also a massive amount of variety within curanderismo itself, as different healers and regions favor different practices.

The first book detailing traditional medicinal practices in Mexico was produced by the Aztec doctor Martin de la Cruz, just 31 years after the Spanish conquest of Mexico. The Libellus de Medicinalibus Indorum Herbis was written in the Aztec language Nahautl and translated into Latin. It listed 251 medicinal herbs commonly used by the Aztecs.

Broadly speaking, it is possible to divide curanderismo into physical and mental varieties, although in practice, folk healers tend to emphasize the connections between the body and the mind or spirit. Contemporary curanderismo still makes extensive use of herbs to cure physical ailments. Plants are used on their own, or mixed together to form herbal remedies. Garlic and onion are used extensively, as is aloe vera. Animal-based medicines are also used, including snake oil, which is obtained from the fat of snake skins, and bufo toad medicine, which contains a powerful psychedelic.

One of the remedies that is widely regarded as particularly powerful and complete is the temazcal ceremony. This ritual is performed in a stone, igloo-shaped structure which is filled with steam as a shaman pours scented water onto heated volcanic rocks. The temazcal represents a return to the womb and serves to cleanse the body of impurities.

Other curandero rituals are designed to heal on spiritual or psychological levels. Certain conditions and curses require specific treatments. The evil eye is a curse cast by a malevolent look and particularly affects babies. Susto, which means fright or loss of spirit, is another condition with symptoms such as nervousness, insomnia, and depression.

Curanderos believe that both conditions can be cured with a spiritual cleansing, a practice with pre-Hispanic roots that often incorporates prayers to Catholic saints. The ceremony typically requires a chicken egg and some rosemary plants. To cleanse a patient, a curandero brushes their head, torso, and limbs with the plants to sweep away negativities. An egg is rubbed across the body before it is broken into a glass of water. The curandero examines the egg in the water and bases predictions or advice on the shapes he sees in the glass. The ritual is closed with prayers and the spraying of perfume over the patient.

The modern practice of curanderismo was heavily influenced by famous practitioners such as Teresa Urrea and Niño Fidencio, who built huge followings in their lifetimes.

Urrea became famous in her teenage years when she fell into a coma and was mysteriously “resurrected” at her wake. News of her reputed healing powers spread across the country in 1889 and more than 1,000 people camped outside her desert town seeking attention.

Niño Fidencio also attracted pilgrims from across the country in the 1920s and 1930s. Even Mexican President Plutarco Elías Calles visited him for treatment when he was suffering from an illness.

Today, curanderismo classes are offered at several institutions in Mexico, including La Tranca Institute of Healing in Cuernavaca, a teaching center for curanderismo techniques. Interest in the tradition has also grown abroad, with one course even being offered at the University of New Mexico.

August 2023

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December 2022

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August 2022

Let me know if you would like links to any of the earlier ones. (Over 12 years worth)