MORE TRAVELS IN AND AROUND MAZATLAN

Hola Amigos!!  Hurricane season is coming to a close and we are preparing to head to La Cruz sometime early next week, approximately 170 miles south.  We are still awaiting a few important boat parts from the States that we need before departing (getting parts from the States is always an adventure!).  The weather the last few weeks has been wonderful, reminiscent of 2008....clear skies, cool nights and light winds.  This is a La Nina year and the seasonal forecast is much improved over last year's El Nino weather (wet and stormy).  Since our return from that States in August we have enjoyed the sites and sounds of Mazatlan and also had the opportunity to do a little touring inland with new cruising friends and slip neighbors, Mark and Jackie aboard S/V Chrokeva.

Mark and Jackie rented a car for a few days allowing us to venture inland with them, visiting the small towns of El Quelite and La Noria, about 30 to 40 miles NE of Mazatlan.  We found a great local "restaurante" with great food (increible experiencia culinaria) in the heart of El Quelite!

We found that El Meson de Los Laureanos is the place to be on Sunday.  It is fairly large but filled quickly with locals as we enjoyed a breakfast of beans, beef, fruit and tortillas.

 The interior of the restaurant was beautiful!

Color and greenery abounds!

 Outside seating in a garden, complete with parrots.

 Fresh squeezed orange juice starts off the meal.

 One of the 2 or 3 main streets on a lazy Sunday morning.

 Horses and mules were the common from of transportation in this agricultural area.

 Entry to a home along a small creek bed.

 Every town has a Central Square, usually near the central church where locals congregate and sell wares.

 The central church is the heart of every town and city.

Fresh bread enroute to the tienda

 An organic stroller!!

On this Sunday, we found several people taking turns painting tree trunks white. Most were dressed in their Sunday best.    We found El Quelite to be a very clean and colorful place.  

 Here is a Coati Mundi, a member of the raccoon family and a local's pet!  It was fortunate that he was tied up...they can be quite aggressive! 

 Soccer (called football here) is extremely popular throughout Mexico.  The World Cup earlier this summer was a major event!!  This statue is near the entrance to El Quelite.

 This local horseman showed off his and his mounts skills (dancing and jumping)....We found it interesting that he had a cell phone on his belt and that he walked his horse right into the tienda to pick up a six-pak of cervesas!!

 The local comandant's office,complete with what looked like a jail cell.

Many local kids had ponies and burro's and were anxious to show them off. 

Our next stop was La Noria and the blue agave distillery.  La Noria, east of Mazatlan,  is a mining area but also known to be the actual "birthplace" of blue agave distilling and tequila.  Tequila is only produced in Mexico, from the blue agave plant and is subject to stringent Mexican government regulations.  In fact, to carry the name "Tequila" it must be made from 100% natural ingredients, be at least 38% alcohol and most importantly be made from the blue agave that is grown and harvested only in certain Mexican states (Jalisco, Guanajuato, Michoacan, Nayarit or Tamaulipas).  We found it interesting that the birthplace of blue agave plants, which we were told that actually originated in La Noria, as well as the first distilling operation is in the state of Sinaloa and therefore can not use the name Tequila on its products.  Note the sign above, there is no mention of tequila. 

 Blue agave takes 8 to 10 years to mature

 The core of the ripe agave, called "pinas" weigh 40 to 80 lbs and are are cut up and roasted in furnaces to convert the starch to sugar.  On average, each pinas yields 8 bottles of tequila.

Furnaces are brick lined pits...now fired with natural gas but originally wood fired ovens.

After roasting, pinas are shredded and pressed.  The juices are put into fermentation tanks with yeast to produce the alcohol.  The juice ferments for only 30 to 48 hours.  It is then distilled 2 or 3 times to purify and and perfect the liquor.  Alcohol content can range from 70 to 110%.  It is then aged in oak barrels....the aging time determines the type/color of the final product.

 Sampling the final product with Mark and Jackie!!!!

We have also been taking Spanish lessons the last month (our teacher prefers to call it "Mexican" as there are many differences from Spanish).  She is a teacher at the University and also developing a Mexican Language course that will be available via webcast or CD's.  Excellent teacher!! 

Maestra Hortencia and Carlos - Muy Bien

Hortencia y estudiante....

Well, we hope to be underway soon.  We have thoroughly enjoyed Mazatlan....we'll update again in La Cruz!