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Tabasco Factory on Avery Island, Louisiana


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Every bottle of Tabasco sauce that has ever been made came from this little island. A massive salt… CONTINUE READING >>

Every bottle of Tabasco sauce that has ever been made came from this little island. A massive salt dome underneath pushed this spot up above the surrounding swamp and just happened to form the perfect place to grow peppers. More: https://www.gypsynester.com/bo.htm

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Let Us Run This Bayou

In Louisiana, the area south of I-10 and west of New Orleans is a “whole ‘nudder t’ing.” Over the years we’ve made periodic pilgrimages and would be hard-pressed to come up with a part of this great country that we are more fond of. Through hardship and isolation, a society singular to this region has developed with its own food, music and unique language. We love spending time in amongst it all…

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In Louisiana, the area south of I- 10 and west of New Orleans is a “whole ‘nudder t’ing.”

Over the years we’ve made periodic pilgrimages and would be hard-pressed to come up with a part of this great country that we are more fond of.

Through hardship and isolation, a society singular to this region has developed with its own food, music and unique language. We love spending time in amongst it all.

The main factor in the formation of this distinictive culture came from the Acadians — French colonists who were run out of Canada during the The Seven Years’ War in Europe.

As the hostilities spilled over into North America, the British subjects of Nova Scotia decided that the French settlers were no longer welcome.

In what became known as TheGreat Upheaval or Le Grand Dérangement, these French people were sent off under horrific conditions.

Through the 1750s they were crowded into boats and shipped off to the American colonies, back to Europe, down to Haiti or as far away as the Falkland Islands. Each arrival meant more disappointment as they were either rejected or allowed to remain as indentured servants or slaves.

By the 1760s many Acadians found refuge in the Louisiana Territory — but not until about half of them had died in the Upheaval.

The swampy coastal area of Louisiana was almost uninhabited back then, home only to a few clans of the Attakapas Tribe known for their nasty propensity to eat their enemies.

The tough, wayward refugees settled into this perilous landscape. Carving out an existence meant embracing the water as a partner — the swamps, rivers, bayous and sea are intertwined into daily life in Acadiana.

The name Acadian was soon commonly pronounced “Cajun” and a unique culture was born.

During our previous visits we hadn’t had the chance to wade out into these waters but this time we were going in. Not literally of course, since we didn’t want to be an alligator appetizer, we figured we’d use a boat.

Without a doubt that is the best way to get truly aquainted with the swamps that run through the heart of Cajun country. New Orleans Kayak Swamp Tours was just the place to start our wetland romp.

Within minutes we were deep enough into the swamp to be completely secluded from any signs of modern life. Winding through the tunnels of heavily hanging Spanish moss, Ernest pointed out the flora and fauna along the way: eagles, osprey, egrets, beaver, gators, turtles, ducks, blue heron, comerant, cyprus, mangroves, willows and on this spring day, all sorts of wild flowers.

One critter we’d never seen before was sighted frequently along the  bayous. Giant rodents called nutria were hanging out “side by each” with the  beavers on the logs and dry patches. We’d always figured that the R.O.U.S. (Rodents Of Unusual Size) featured in the movie “The Princess Bride” were  make believe, but they are real and they are thick back in them there marshes.

The Atchafalaya Swamp is a combination of wetlands and river delta where the Atchafalaya River meets the Gulf of Mexico.

A thousand years ago the Mississippi River flowed through the Atchafalaya as its channel naturally moved about the delta.

Periodic flooding was lifeblood to this ecosystem, bringing much needed silt and sediment for the plant life in addition to replenishing the water. After the great flood of 1927, Old Muddy’s course was permanently set behind man-made levees and the Atchafalaya began
to suffer.

When the oil industry arrived in the 1930s, the economy got a needed
boost but scars were left in the process. Canals for transporting equipment and products were dug throughout the basin, causing massive erosion and further weakening the wetlands.

Once finished with their business, the remnants were simply left behind as the drilling moved offshore into deeper and deeper water.

As harsh and hostile as swamps may look, they are easily harmed and slow to recover. Recently some progress toward saving the marshes has been made through controlled flooding and conservation efforts but the efforts must remain constant for this delicate ecosystem to thrive.

David & Veronica, GypsyNester.com

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Atchafalaya Swamp Tour in Louisiana


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At the western end of the Atchafalaya Basin Bridge of Interstate 10, an 18 mile run over Cyprus and gators, we met Ernest Couret and his little 16 ft swamp boat.  After the usual “How y’all are?” greetings we climbed… CONTINUE READING >>

At the western end of the Atchafalaya Basin Bridge of Interstate 10, an 18 mile run over Cyprus and gators, we met Ernest Couret and his little 16 ft swamp boat. We pulled off and parked directly under the causeway, traffic zooming by overhead. After the usual “How y’all are?” greetings we climbed aboard and headed out into the dense, wet wilderness. For more: https://www.gypsynester.com/swamp.htm

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Amazing Mariachi Band in Mexico


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Enter the strolling mariachi. Their timing could not have been better. We asked for a lively tune in the hopes… CONTINUE READING >>

Enter the strolling mariachi. Their timing could not have been better. We asked for a lively tune in the hopes of removing Guantanamera from our heads. The song had been beaten into our brains by those evil El Pollo Loco commercials to the point that we were now singing One Ton of Mayo on a regular basis.

The marvelous mixture of guitar, vihuela, guitarrón, accordian and harp, which is a rare special inclusion, was more than enough to remove the dreaded ditty… at least for a while. Hey! More: https://www.gypsynester.com/mx2.htm

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Pleasing the Palate in Puerto Peñasco

A huge part of how we acquire knowledge about new locales is by exploring their culinary fare. On our expedition to Mexico’s Puerto Peñasco we continued in that tradition.

As is often the case, we found that the typical food of an area is not what we Americans expect when we think of “ethnic” food. Italian pizza is not even remotely comparable to the Dominos version and real Mexican food ain’t no Taco Bell. In fact, “real” Mexican food varies drastically depending on the region in which the meal is prepared. In Puerto Peñasco real means …  CONTINUE READING >>

David enjoys a sunset beer in Rocky Point, Mexico

A huge part of how we acquire knowledge about new locales is by exploring their culinary fare. On our expedition to Mexico‘s Puerto Peñasco we continued in that tradition.

As is often the case, we found that the typical food of an area is not what we Americans expect when we think of “ethnic” food.

Italian pizza is not even remotely comparable to the Dominos version and real Mexican food ain’t no Taco Bell.

In fact, “real” Mexican food varies drastically depending on the region in which the meal is prepared. In Puerto Peñasco real means shrimp, shrimp and, yup, more shrimp.

Ah yes, sampling all of those tasty treats was a dirty job — but somebody had to suffer through it!
The Point restaurant in Rocky Point, Mexico

We started our crustacean consumption at the Point, an interesting establishment that is not on the water as much as it’s out in the water. At least until low tide.

Stopping in for a late lunch/early dinner, snack ‘n cocktail/sunset watching on the deck suspended over the Sea of Cortez to take-a-load-off-our-feet-after-walking-around-town kind of thing didn’t suck – add a cold Pacifico and what the menu called a Mexican shrimp cocktail and we certainly felt like we were settling in for some true Mexico cuisine.

Chili relleno and Mexican shrimp cocktail at the Point restaurant in Rocky Point MexicoUnlike the dish we’re accustomed to, Mexican shrimp cocktail lacks cocktail sauce and the shrimp is not boiled.

Marinated in lime juice, the shrimp “cook” the same way as ceviche — in the acid of the lime.

To properly pull off this dish, the shrimp must be exceedingly fresh, and ours were straight out of the water.

Served fanned out like a flower with onions and cucumbers, it looked almost as good as it tasted… almost.

To round out our “snack,” the Point’s chili relleno, a pablano pepper stuffed with shrimp and white cheese, was spot-on spicy, ooey-gooey, muy, muy bueno.

The next day, after scouting about town, we returned to the waterfront. Large bodies of water seem to have a magnetic effect on us. As do the delicacies that dwell there.

Click here to see Mexican cuisine in the Yucatan!

For a quick lunch we chose Mary’s Sea Food Restaurant. As a rule in tourist towns, locals avoid the places where travelers congregate.

Not so at Mary’s. Located right in the thick of the tourist traps, this eatery is just too good and too much of a bargain for full-time denizens to resist.

Mary’s lower level has the hustle and bustle of an active fish market and kitchen — all happening right in front of the customers.

Talk about watching what you eat!

The upstairs is an open air picnic-style feeding ground overlooking Cortez’s old cruising course. The day was gorgeous and sunny so up the stairs we went.

We ordered the Special Seafood Combo for two, a mix of breaded, grilled and garlic shrimp with breaded, grilled and garlic fish arranged around salad and whomped out on a gigantic platter. Each variation was fantastic.

There’s no telling which two people could ever eat this humongous platter — it certainly wasn’t us. Mary doesn’t send anyone away hungry.

Scallop tacos at Mary's Sea Food Restaurant in Rocky Point, MexicoWe stopped by Mary’s the next day for a couple scallop tacos — at two dollars each — snarfed down quickly on the ground floor.

If we had been wearing any socks they would have been knocked right off.

We could have stuffed ourselves silly trying one of everything that Mary had to offer but we had eatin’ plans for later…

Up a rutted, rocky, steep dirt road perched atop Whale Hill stands The Lighthouse. Overlooking the old port, it really is a lighthouse — at least on top. Underneath the signal lantern is a restaurant with a view to rival any found under the sun.

The food may not quite be as spectacular, it would be hard for any grub to be, but wait… the best was yet to come.
Queso Frito at the Lighthouse Restaurant in Rocky Point, MexicoWe began with a plate of Queso Frito.

Sliced Queso Chihuahua, a mild Monterrey Jack-like cheese, lightly fried and covered with salsa verde.

Delicious… off to a good start.

The entrées were fairly standard fare. Meat and potatoes with a little Mexican flair and of course, shrimp.

An especially intriguing menu item was the “Divorced Fish.”

Normally, we would be all over a weird item like this, but somehow we didn’t want to spoil it with explanations — the possibilities as to why a dish would be called Divorced Fish were simply funny enough.

But the pièce de résistance was still to come. It’s not often that coffee is the highlight of the meal, but it is at The Lighthouse. Famous for the flashy preparation of their Mexican Coffee, patrons are provided with dinner AND a show.

Take tequila, Kahlua and coffee, add a flame and viola… magic!

With skill, flair and daring our waiter / performer extraordinaire cascaded the blazing liquid from one silver salsera to another.

Gravy boats everywhere must be mighty jealous of these two sparkling showboats. After a bit of grandstanding, the fiery fluid was poured into cups with a bold double waterfall technique.

Watch: A Flaming Waterfall of Mexican Coffee

Cinnamon is added for a light show that rivals the 4th of July. Then for a sensational finale, fresh cream — hand whipped at our table no less — was added before a burning cherry was lovingly placed atop the concoction.

Singed eyebrows were a distinct possibility so we made very sure that the beverage was extinguished before going in for a sip. Delicious!

Considering the amount of booze involved, somewhere between a pint and a gallon, it’s not very strong, just flavorful. The flames burn off most of the alcohol but leave the deliciousness behind. A pleasing potent potable if there ever was one, maybe we should have a little music to go with it.

Enter the strolling mariachi. Their timing could not have been better. We asked for a lively tune in the hopes of removing “Guantanamera” from our heads.

The song had been beaten into our brains — by those evil El Pollo Loco commercials back in the States — to the point that we were now singing “One Ton of Mayo” on a regular basis. Damn you El Pollo Loco and your obnoxious, catchy jingle!

The mariachi’s marvelous mixture of guitar, vihuela, guitarrón, accordion and, lucky for us, harp — a rare special inclusion — was more than enough to remove the dreaded ditty… at least for a while.

Hey!

By the time we were headed back up to the States, a chorus or two of “One Ton of Mayo, I Don’t Need One Ton of Mayo” had reinvaded our craniums.

We were hoping the customs agent would take away all of that mayo as undeclared — but were content that he didn’t confiscate that
bottle of hooch we brought back as a gift for David’s father.

David & Veronica,
GypsyNester.com

See all of our adventures in Mexico!

Flaming Waterfall of Mexican Coffee!


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This is CRAZY! Watch as our waiter, with skill, flair and a bit of daring, creates a cascade of blazing liquid in a bold double waterfall technique! Tequila, Kahlua and… CONTINUE READING >>

This is CRAZY! Watch as our waiter, with skill, flair and a bit of daring, creates a cascade of blazing liquid in a bold double waterfall technique! Tequila, Kahlua and coffee in a blaze of glory! For more info on flaming coffee and The Lighthouse: https://www.gypsynester.com/mx2.htm

Visit our GypsyNester YouTube Channel!

Making a Rocky Point About Mexico

Everyone in the United States has heard the horror stories about Mexico, especially the border region, but the idea that our southern border is an open, unchecked thoroughfare for illegal activities is patently absurd.

Driving along the US-Mexico border from California to Texas, we never went more than a few minutes without seeing the United States Border Patrol doing what they do best, patrolling…  CONTINUE READING >>



Everyone in the United States has heard the horror stories about Mexico, especially the border region, but the idea that our southern
border is an open, unchecked thoroughfare for illegal activities is patently absurd.

Driving along the US-Mexico border from California to Texas, we never went more than a few minutes without seeing the United States Border Patrol doing what they do best, patrolling.

There are checkpoints, lookouts, fences, trucks, Jeeps, electronic surveillance setups, airplanes, helicopters, boats and no doubt many other invisible resources — all working vigilantly to secure the frontier.

It’s a dusty, dangerous, dirty job with few accolades. Each time we were pulled over our brave men in uniform were always thorough, efficient and polite.

This being said, I wasn’t keen on the idea of actually driving down into our neighbor to the south. Veronica was a little more willing to take the plunge. Perhaps it fell under her fear conquering “people do it everyday…” mantra — or her Southern California upbringing — but I needed more information before running for the border.

We chose Gringo Pass, Arizona to take a peek across the border — mainly because Gringo Pass is a really funny name. After parking at a gas station, I took a little stroll to check out the tiny outpost.

I found myself wishing I had spurs on ’cause the chinking sound would have accompanied the dust I was kicking up perfectly. In lieu of said spurs, I shook my keys as each footfall landed and imagined myself in the wild west.

Less than a block down the only side street, I attracted an SUV driving border guard. After the usual “where were you born” and “what are you doing here” questions, I chatted him up a bit. He understood my border crossing apprehension.

He explained how most of our fears were unfounded — at least at this crossing –because the media tends to play up the bad stuff.

I suppose Border Patrol Does Fine Job Protecting America doesn’t make for an attention grabbing headline.

Our new border patrol buddy explained that there are certainly parts of the border that better judgment would call for avoiding, especially the big cities like Tijuana and Juarez, but Gringo Pass wasn’t one of them.

He went on to fill us in about a beautiful seaside oasis just an hour south of the border, Rocky Point — Puerto Peñasco in the native tongue. He literally said, “Go — it’s great down there.” We had no reason to think he was trying to send us off to meet our maker so we decided to head on down.

Our preparations for the excursion were minimal since, in a concerted effort to attract tourists, the Mexican government has declared about half of the state of Sonora, including Puerto Peñasco, a “Hassle Free Zone.”

It’s a bit of a strange name, perhaps a translation twist, but it means that vehicle permits are not required within the zone and, for visits up to three days, a tourist card need not be acquired. Badges? We don’t need no stinking badges!

We did purchase Mexican insurance for our vehicle since American policies are not recognized south of the border. Coverage only cost a few dollars a day so there was no reason to take chances.

In chatting with the incredibly helpful agent, Sandy Rogers, at the Why Not Travel Store in Why, Arizona we learned that all traffic incidents are treated as a crime in Mexico and, as such, our vehicle could be impounded and we could find our butts in a Mexican pokey.

Sandy further recommended the Legal Aid addition to our policy. It was a peace-of-mind expense to assure that a lawyer would spring us from jail should something go terribly awry.

Policy in hand and passports (not necessary for entering Mexico but extremely important for getting BACK in to the good old U.S.A.) in our pockets, we headed into Sonoyta, Sonora. The typical bordertown begins the barren sixty mile run across The Sonoran Desert down to Rocky Point.

This piece of highway –which, by the way, is in much better shape on the Mexican side of the border — is straight out of an old western movie. The harsh landscape is strewn with classic Saguaro cacti standing arms-up as if some bandito got the jump on them. It made us feel like we might be seeing The Duke or Clint riding by any time.

The hype on Puerto Peñasco was not overblown. This little fishing village on The Gulf of California is one rockin’ Rocky Point.

In an odd quirk, the English version of the name, Rocky Point, was actually the original form, given by the British Lieutenant Robert William Hale Hardy while sailing the area back in 1826.

Over a century later Mexican President Lázaro Cárdenas renamed it Puerto Punta Peñasco, or Port Rocky Point. Through the years the Punta got dropped, hopefully not on anybody’s toes.

Once entering the city, we followed the main road until we hit water — always our general approach when entering an unfamiliar waterside town.

At the waterfront we found a public parking lot and proceeded on as pedestrians.

The original section of the town is bunched up on a few square blocks of crowded narrow streets by the harbor — better explored on foot.

Along the packed little main drag is an array of touristy shops mingled with bars, restaurants and fresh seafood shops. The fishmongers brandished gigantic raw shrimp — fresh from the gulf — in our faces about every twenty paces.

Mixed in with the barkers from every crap shop and cafe, the street is a gigantic jumble of Spanglish with a mariachi soundtrack. It’s beautiful, quintessential Mexico.
Chili relleno and Mexican shrimp cocktail at the Point restaurant in Rocky Point Mexico

Shrimp is what Puerto Peñasco is all about. They are everywhere, on every menu and in every shop, either fresh or as souvenirs.

Hats, shirts, stickers, mugs and glasses all sporting clever crustacean catch-phrases designed to remove the pesos from the pockets of passersby.

Vendors along the streets and beaches have coolers filled to the brim with the fresh caught buggers and offer up bags to every possible
prospective buyer.

At the end of Malecón Avenue is a plaza with a tribute to the local seafarers. A statue of a fisherman riding a giant shrimp (an oxymoron if there ever was one) dominates the square.

A tribute to all of the adjoining states and their governors, both Mexican and American, proudly lines the yellow seawall.

The plaza is a popular meeting place for locals and a great place to watch the shrimping fleet as they line up waiting their turn to drop off the day’s catch or head back out for another boatload.

The Point restaurant in Rocky Point, MexicoAlong the waterfront stretch there are a bunch of great spots for a relaxing sunset libation overlooking the Sea of Cortez.

Over the span of our stay we tried several of them but our favorite had to be The Point. It juts clear out over the water — at least
when the tide is in — for an up close look at the dolphins that came by every afternoon.

Another highlight of our visit was The Tequila Factory in the newer part of town. Not actually a factory, it serves as a storefront for La Cava de los Compadres tequila brewers.

After a brief but highly informative program about the history and process of making tequila we sat at a little bar and tried about a dozen varieties of the agave juice in a procedure very much like a wine tasting. Luckily the samples were just a small taste so we didn’t do any “drunk bicycling” on our way back that afternoon.

A fifth of the golden liquid aging in the lobby was purchased as a gift for my dad, a tequila connoisseur. An empty bottle was filled from the barrel, corked, scotch taped shut and wrapped up in newspaper for safe keeping. Good thing we didn’t get stopped by customs because it easily could have passed for moonshine. I can’t imagine that being good scenario.

Sunset in Puerto Peñasco, Mexico

Speaking of moonshine, a full moon graced our stay — adding magic to the Mexican nights and creating some amazing tide fluctuations. Huge stretches of beach, a hundred yards or more, would appear and disappear during the course of the day.

It made for some great seashell and tide pool exploration as outcrops of volcanic rocks, usually part of the seafloor, became exposed. We had quite the time examining the critters left behind by the receding water.

Whether we were poking around on the beach, wandering the dusty streets or sipping a mariachi-serenaded ice-cold Pacifico at sundown, it’s hard to imagine how a getaway so close could have felt any farther away.

David, GypsyNester.com

See all of our adventures in Mexico!