Mexico
La Ticla

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    • Day 31

      La Ticla

      February 7, 2023 in Mexico

      Ein paar kleine Straßen, zwei mini Märkte, 4 Taco Stände, kein Telefonempfang und ein toller Surfspot. Was braucht man mehr? Hier hieß es surfen, essen, gammeln und lesen, wieder surfen, nochmal essen und dann mit ein paar anderen Leuten Karten Spielen. Ab und zu zog noch ein Wal vorbei, das wars. Tolle 10 Tage!Read more

    • Day 150

      La Ticla

      January 4 in Mexico ⋅ ☀️ 28 °C

      …und ja, der doppelte Jahreswechsel sollte tatsächlich ein gutes Zeichen sein. Aber eins nach dem anderen.
      Als wir noch auf der Baja waren, genauer gesagt in La Ventana, spazierten wir über einen Surfflohmarkt. Wir bekamen zwar nicht das, was wir eigentlich suchten, dafür aber etwas anderes: Eine Empfehlung. Ein Verkäufer sprach vom Surfparadies “La Ticla” nachdem er von unser Reiseroute hörte. Schnell das Handy gezückt und den Ort eingespeichert hatten wir nun ein weiteres Reiseziel auf der Karte.
      Nachdem wir von Sayulita insgesamt enttäuscht waren, befürchteten wir, dass das Campen und Surfen in Mexiko insgesamt nicht wirklich unseren Erwartungen und Hoffnungen entspricht. Mit wenig Erwartungen fuhren wir also durch dicht bewachsene Straßen und erreichten nach sehr gewöhnungsbedürftigen Kartell Strassenkontrollen den ohne Übertreibungen wahrscheinlich schönsten Stop auf unser Reise. So eine Aussage bei nicht mal der Hälfte der Reisezeit zu machen ist natürlich gewagt, allerdings fiel uns nichts ein, was wir hier verändern wollten. Nach nur einem Tag trennten wir den Camper vom Pick up, denn wir wussten schnell, dieser Besuch wird nicht kurzweilig. Der sehr kleine und überschaubare Ort hatte so ziemlich alles was wir brauchten. Kleine Geschäfte, eine handvoll Restaurants in denen wir auch kulinarisch Mexiko Par excellence kennenlernen durften. Mole mit Schokoladensauce, Quesabrillas mit tollem Ausblick und Street Tacos für 50 Cent. Der Campingplatz war grün bewachsen mit Schatten spendenen Palmen direkt am Fluss gelegen und dazu keine Mosquitos. Der sehr gut funktionierenden Surfspot mit abwechslungsreichen Bedingungen war eine Minute zu Fuß entfernt. Wahrscheinlich am wichtigsten zu nennen, trafen wir hier sehr viele, nette Leute mit denen man eigentlich jeden Abend zusammen saß. Die Stimmung beim Surfen und im Ort war fast schon familiär und so kannte man nach knapp zwei Wochen vor Ort die allermeisten.
      Danke dafür Mexiko - was für eine gute Zeit!
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    • Day 43

      Corona Transition

      March 19, 2020 in Mexico ⋅ ☀️ 29 °C

      Beach cooking whilst the storm passes- hopefully

      We spent a few days around the city of Puerto Vallarta, but as things started to build around the whole Corona Virus situation, we figured the responsible thing to do was get to a quiet beach camp, load up on veggies, and see how the situation develops. The standout eats in Puerto Vallarta were some top drawer street tacos- Pastor and also chorizo- maybe equal best we've had to date. The pineapple on the pastor was slowly cooking away on top of the kebab spike, and the guy just niftily flipped a slice off with his cutting knife.

      We also had barbacoa - a lamb dish, traditionally cooked underground in banana leaves, and served with the broth on the side. We had ours in quesadillas. Tasty stuff.

      Before we set off, we had bought a jackfruit- as in, a whole one- as the pieces we bought were the ripe fruit which is seemingly no good as a meat replacement. What we didn't get told about when asking about the prep was what happens when you try to cut the thing. Basically, everything gets covered in glue! It excretes a natural latex which meant everything was sticking to our hands- neither Lucas or I got a photo because it was so much of a mess that it was somewhat dominating the experience. We've since learned some things we should do next time.

      After cutting it all up, removing the seeds - which are the only part the locals eat - I boiled it and then added it to a base of my BBQ sauce and some fried onions, garlic and peppers. Alongside some of Jen's tremendous quesadillas with leftover veggie chilli, the jackfruit got slapped on tacos with chipotle mayo, pineapple, pickled habaneros, tomato and onion. It was a pretty decent first attempt, and it made an absolute ton of the stuff- $4 worth of the fruit made enough to last us about a week of eating, and it looks like it'll freeze well.

      The following day, we had a ten hour drive South to get where we are now at La Ticla in Michoacan. Lucas bought a whole bunch of veg, as did we, so we're loaded up and enjoying cooking by the beach.

      We've munched our way through some more.of the jackfruit, which Lucas cooled down further eith a bunch of tomatoes and garlic, making it much richer- that was brunch yesterday on some bread with chipotle coleslaw- the boy can cook, so I'm looking forward to learning more from him.

      Jen made a new dish of Persian lentils, which were really good. Lentils, carrots, celery, tomato, garlic, mushrooms and some spices, all boiled down until soft. Still to be made are: another Spanish tortilla from Jen; jackfruit stuffed poblanos; roasted tomato, pepper and aubergine pasta sauce; green sauce, and whatever Lucas has in mind. We may be here a while, so it's good we have a decent supply to save us having to go into town When we're trying to keep social contact minimal.

      Whilst we're hunkered down, I plan to interview Lucas about his life and food. It should make an interesting discussion- an Argetinian who is veggie is an unusual find. It's been great hanging out with someone who has some things I can learn from, so the next week or so cooking with him should be both interesting and productive.

      So, we might be on lock-down, but we're on the beach with our buddy, the sun, and plenty of delicious food to be made as we let the days slip by.
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    • Day 55

      Closest thing to family

      March 31, 2020 in Mexico ⋅ ☀️ 30 °C

      Twelve days have passed since the last update. Most of them have been pretty similar in terms of our daily life, despite restrictions finally starting to be imposed.

      Food supplies in this town are pretty limited and spread out, so we're heaving to be creative with the set of ingredients that are easy enough to source- tomatoes, potatoes, carrots, cucumber, cilantro, onion, chillies (obviously), avocado (particularly good here).

      There's a bread guy who comes by twice a week in his truck, and a couple of ladies selling tamales (chicken, beans, or cheese). One of them is really adorable. She takes our waste from eating fruit for feeding to her pig, and she likes to stop by for a chat and a little nap in the shade before she plods along to the next group.

      The bread is surprisingly (for Mexico) pretty decent, so we've been enjoying using that a fair bit.

      The main highlights,

      - More jackfruit- tacos at night (Dave), followed by burritos served up with scrambled eggs and avocado (Lucas)

      - Lucas' Cauliflower and Broccoli battered tacos- Baja fish tacos style. Interesting that rum is an ingredient in the batter. Seriously tasty.

      - Vegan Ceviche using dried soy, pineapple, onions, lime cilantro etc. Served on tostadas. Outstanding from Lucas

      - Jen's epic Spanish tortilla. As good, if not better than the last, and enough to make our Spanish buddy, Sebastian, extremely happy.

      - Jen's pizza breads. Fantastic use of that good bread. Covered in bravas sauce, asadero cheese and fresh pineapple.

      - Stuffed poblanos, as usual. Reliable dish for keeping folks happy from me.

      - Patatas bravas with home made garlic mayo and tomato paprika sauce. Designed to build on Jen's tortilla to give Sebastian and Melanie a taste of their home in Spain. I enjoyed seeing Melanie, who is a French native, get excited at having home made mayo. I could hardly do otherwise with a French lady in company!

      - Lentil, potato and carrot curry, with lime cilantro yoghurt, pickled onions, lime pickle, onion bahjis, and all done in DIY wraps. This was my contribution to last night. A lot of effort in 34°c with all the it's going, deep fat frying and the oven on. Worth it though.

      - Roasted aubergine, pepper and tomato pasta, and a treat of mushroom pasta for Jen. The roasted veggie pasta is becoming something that I think I can build on.

      Honestly, there hasn't been a single shoddy meal. Lucas is a great cook, everything he's done has been super tasty and he manages it without the effort I end up having to put into some of my food. Anything Jen knocks out is always on the money, and I'm happy with my contribution to things.

      We've been eating in the restaurant in the campsite a couple of times. Seafood is obviously their thing here, but we've not been feeling it too much, so we've had their chicken Milanese burger, or their beef burger. Both super fresh and tasty.

      We'll be eating at one of the other restaurants which is meant to do an epic prawn burger, freshly made to order, as well as some top drawer fish tacos.

      Central to garnishing many of our dishes has been chipotle mayo and my green sauce which seems to find it's way onto everything. It is damn good.

      But the most important thing has been how mealtimes have brought people together, including our friends Melanie and Sebastian, a Spanish/French couple from along the camp; our other neighbours Mitchell and Linda (Mexican/Swedish), and Eddie, a friend of Mel and Sebas, who is from the US.

      Last night we all sat down for the first time together and chowed down on my Indian feast. Suffice to say it went down well. Eddie remarked that it was the best food he's eaten on his trip so far, so that was lovely to hear. It was some new flavours for Lucas who also seemed to enjoy it, but really, the best thing was just sitting down together, talking, laughing and forgetting about the subject which has dominated points of our time here. Mealtimes are feeling like family occasions. When the people are this nice, the setting this beautiful, and the food this good, it serves to remind us how very lucky we are to be here in this situation.

      Sebas and Melanie will unfortunately be leaving for home shortly, so we'll lose a key part of the group. Be for they go, I think we'll all go out for dinner together and enjoy some local food and company.

      It looks like we may be here for some time yet. I look forward to seeing what we get around to cooking. I've got a stack of ideas bubbling away and precious little else to be doing with my time, so I'll plan to get back to being regular with updating this with the highlights.

      Maybe I'll get around to that interview with Lucas, and maybe the others, too. Why not?
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    • Day 36

      La Ticla

      July 26, 2023 in Mexico ⋅ ☁️ 28 °C

      In La Ticla wollte ich endlich auch wieder einmal etwas surfen. Der Ort gleicht etwas Ayampe. Viele tolle Leute und ganz entspannt. Es hat einen Fluss und gute Wellen. Leider konnte ich nicht an allen Tagen ins Wasser, da teilweise die Wellen zu gross waren. Jedoch habe ich die eine und andere wiederrum inmitten von Schildkröten erwischt. Zudem gab es jeden Tag eine Kokosnuss frisch von der Palme und ein Boli (wie in Chacahua).

      Jeden Abend gab es zudem einen unglaublich schönen Sonnenuntergang.

      Am letzten Abend hatte ich noch das Glück ein Gürteltier zu sehen und täglich schwammen die Ziegen durch den Fluss. Auch wimmelte es von Schmetterlingen. Wie schön ist es, wenn man inmitten der Natur leben kann.

      Nun habe ich mich von Meer verabschiedet und es geht noch die letzten Tage in die Stadt. Zuerst Guadalajara und dann noch Mexico City bevor ich am Montag in die Schweiz fliege.
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    You might also know this place by the following names:

    La Ticla, Q20137144

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