Tag Archives: water

Cataviña and Cabañas Linda (NOT!)

Back in November, our little convoy of two vehicles (Ron in the lead and Mom and I following behind) left Ensenada in the cool of morning.  The air conditioning was working in the Lincoln now, so Mom and I knew we would be comfortable as the day progressed and the heat of the desert intensified.

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Driving the Baja can be extremely treacherous as shoulders don’t exist and the road is extremely narrow.  Highway 1 is the only highway that connects the US to the southern tip of the Baja, so there is a lot of tractor/trailer traffic combined with passenger vehicles.  Defensive driving is absolutely required as you take the winding roads and twist and climb through the mountains.  We travel using walkie talkies, and there have been many situations when Ron has told me it is clear to pass when any sane person wouldn’t even consider it!  Mom was a great sport and never showed any nervousness or concern – bless her for her faith and confidence in both of us.  The many white crosses and memorials along the way are vivid reminders of the inherent danger this highway presents its travellers.

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The beauty of this desert landscape is awe-inspiring.  The variety of cacti and scenery will surprise anyone visiting this apparent “last frontier” for the first time and I am amazed and thrilled every time we have the opportunity to see it.  There are so few people to have actually driven the Baja, and my precious Mom is now among them.  It is an incredible experience and I’m so grateful to have had the opportunity to share it with her.

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One of the contests that Ron and  I play when we drive the Baja is “Who Can Spot The First Boojum”.  This is what  CaboBob.com says about the boojum (otherwise known as cirio):

“The boojum looks like nothing else.  It is often described as a giant carrot growing upside-down, with its root sticking up to fifty feet in the air.  It has a trunk and leaves, but o branches until it’s at least a hundred years old, when the trunk divides into two of more whip-like tops.  A fifty year-old specimen might be a foot thick at its base, and less than five feet tall.  It’s one of the slowest growing plants in the world, at a rate of a foot every ten years, which means a mature fifty-footer may be more than 500 years old. 

This photograph by Eliot Porter, entitled Cirio Near Las Tres Virgenes Volcano, Baja California (1966) is from the archives of the Metropolitan Museum of Art.

After plentiful rainfall, the boojum “candle” sprouts a flame of yellow blossoms at its tip, and its trunk is covered with small green leaves.  When water is absent, it sheds all its leaves to preserve moisture within the trunk.  The boojum is abundant in this two hundred mile strip of desert, but the only other place it grows is a small patch at the same latitude across the Sea of Cortez, in the State of Sonora.”

Ron sees people and families when he looks at boojums and I see dancers.  They are rare and special and no two specimens look alike.  Mom enjoyed them immensely as well as the elephant trees, the cardón (the largest cactus in the world that can grow to over sixty feet tall – often mistaken for its northern cousin, the saguaro), and the hundreds (literally hundreds!) of other cactus varieties found throughout the Baja.

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Mom and Alberto beneath a massive cardón.

We’d had a long day driving and it was starting to threaten sunset.  We’d planned on getting to Cataviña by nightfall as the last thing you want to do is drive the Baja at night.  We caught a glimpse in the twilight of the Boulder Field of Cataviña, sorry that we’d missed them in the last light of afternoon but excited to know that we would instead see it in the early morning light the next day.

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There is a charming hotel, the Desert Inn, just off the highway that we’d planned on checking into.  It is an identical twin to a hotel in San Ignacio to the south and both form part of a group of six hotels from Ensenada to Loreto that were formerly called La Pinta.  We should have called ahead – the Desert Inn was fully booked as the Baja 1000 was well underway.  Lots of racers, chase and support teams and had taken up all of the rooms.   We quickly got back into our cars and raced back up the road to secure a room in the only other motel in this little town called Cabañas Linda (not the kind of place that you want as a namesake, believe me!).

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The word “linda” in Spanish means beautiful and, believe me, this motel was FAR from that description!  Other than driving on to Guerrero Negro, we really had no other choice unless we wanted to sleep in our cars.  Since that wasn’t an option, we secured the last two rooms available.

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The rooms were princess pink – from floor to ceiling – PINK!  We were laughing with some racers that were staying in a room next to our two rooms – a double bed and bunk beds that were top to bottom princess pink.  Hilarious!  Doors that wouldn’t lock, furniture that was picked up, we’re sure, at roadside flea markets, bedding that you definitely wanted to keep your clothes on to lay upon, and bathrooms fixtures that you stood well away from!

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Mom was a great sport about it all – in fact, far better than her daughter.  It was her first truly authentic Mexican experience outside of the tourist destinations that my parents traveled to over the years.  She said it reminded her of a story that my Dad told of staying somewhere once where he listened to the sound of beetles falling from the ceiling all night.  Sometimes you’re tired enough that you can sleep anywhere – literally!

At eleven o’clock, the motel turned out the generator that ran the lights and power and I worried that Mom would have trouble finding the bathroom when she got up in the night.  I thought knocking on her door to tell her what happened would scare her even more, so trusted that she would be careful and find her way safely.  Lesson learned: always have a small flashlight in your travel bag!

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The motel knew what they were doing as no one would stay there past day break and they had ample time to turn the rooms over.  They had a café on site that only served instant coffee, so everyone staying at the motel headed south to the Desert Inn for our cup of java instead.   We drove a short distance north again to take in the Boulder Field in the morning light.  Boulders as big as large buildings and cacti growing out of nothing but rock – absolutely amazing!

Cataviña Boulder Field

Cataviña Boulder Field

If You Can’t Stand the Heat………..!

Wear gloves to protect your hands when using fresh or dried hot chile peppers. Capsaicin oil, the substance that is the source of “heat” in chiles, can cause severe burns.

If your bare hands and fingers do come in contact with your hot chiles, wash thoroughly with soapy water (a dish washing liquid that cuts oil works well). If burning persists, soak your hands in a bowl of milk. Also, be careful not to touch your eyes or other sensitive areas.

When grinding dried chiles, use a mask as the chile dust in the air can irritate your eyes and throat.

If you eat a chile or food that is too hot, don’t try to extinguish the heat with water! Capsaicin is an oil that will not mix or be diluted with water (or beer!) and will instead distribute the heat to more parts of your tongue and mouth. To cut the heat as quickly as possible, drink some milk (rinsing the mouth while swallowing it), or eat some ice cream or yogurt. Eating starchy foods like rice or bread will also absorb the heat.

Drinking tomato juice or eating a fresh lime or lemon will help as well as the acid will counteract the alkalinity of the capsaicin oil.

How Tequila is Made

Tequila is made from distilled sap from the hearts or “pinas” of the agave or maguey plant. Once harvested, the heart is cut into four or five pieces and then baked or steamed in a huge above-ground oven or autoclave for hours to obtain softness and sweetness.

The cooked agave is transported to the mill (similar to sugar cane mills) where the juice is extracted several times from the agave fibers. The agave juice is then pumped from the mill into special fermentation tanks where yeast is added to react with the juice to produce an alcoholic mixture.

The final product of fermentation then goes to distilling tanks to separate water from the tequila. Tequila is double distilled and a few brands even boast triple distillation. Distilling has a dual purpose: separate water from the alcohol, and separate any toxic substances and impurities from the final product. After this process, tequila is treated in different ways to obtain several varieties.

“Fire” Extinguishers

Hot food is usually served in small quantities with foods that cool the palate. If you’re new to hot foods and hot sauces, start slowly.  Always start with a small amount and add more to taste as desired.  Your tolerance for heat will increase the more often you indulge in fiery foods!

Because capsaicin, the chemical that created the heat in chiles and peppers, is an oil based substance, the worst thing you can do is to drink water or beer when your mouth is on fire.  They just spread the pain even more!  Instead, try some bread, rice, beans, yogurt, sour cream, milk or cheese as they will help absorb the oil and take away the burn.

Measuring the Heat

In 1912, a pharmacist by the name of Wilbur Scoville developed a method to measure the heat level of chile peppers.  The pungency is measured in multiples of 100 units from the bell pepper, which rates at zero, to the fire-breathing habanero, which measures in at the highest end of the scale at three hundred thousand. The units of measurement are referred to as “Scoville units” or “Scovilles” and are best described as units of dilution.  A chile that rates 1 Scoville unit would take 1 unit of water to negate the heat. For example, it would take 30,000 to 50,000 units of water to neutralize a Tabasco pepper.

These days, many chile lovers use a new system which is referred to as the Official Chile Heat Scale, which rates the heat of chiles from 0 to 10. On this simpler scale, bell peppers still rate as 0 and habaneros rate at the top end of the scale with a 10.  Comparatively, jalapenos rate as 5, serranos at 6, and cayennes and Tabascos at 8. 

It’s interesting that regardless of the heat rating that a chile may have, everyone’s palate is different and some lower registering chiles will taste hotter to some people than a higher registering chile. For example, an East Indian dish may taste very hot to someone used to Mexican spicing, even though the chiles used measure lower on the heat scale.

Fortunately, most chile lovers are more concerned with flavor than with the heat measurement!