Bisbee's Los Cabos

Bisbee’s Black & Blue Tournaments have been taking place in the Los Cabos region of the Baja Peninsula in Mexico for over 30 years. The Bisbee’s are currently producing three tournaments – Bisbee’s East Cape Offshore in Buenavista which takes place each July, and the Los Cabos Offshore Charity Tournament and Black & Blue Marlin Tournament which take place every October in Cabo San Lucas.

Started in 1981 by Bob Bisbee, the Black & Blue Marlin Tournament has grown from six teams with a purse of $10,000 to more than 150 teams with millions of dollars on the line. In 2006 the Black & Blue had its biggest overall cash payout of $4,165,960. This was, and remains, the largest payout in sportfishing history.

In 2000 Bisbee’s expanded to the east side of the Baja California Sur peninsula with the East Cape Offshore Tournament in Buenavista. In addition to marlin, this tournament included dorado and tuna and became so popular that a third event with the same format was started in 2002 – the Los Cabos Offshore Tournament.

Over the years each tournament has developed its own personality with the East Cape Offshore being a laid back “Cabo fishing as it used to be” type of event, the Los Cabos which takes place just days before the Black & Blue and nick-named the “Little Bisbee’s”, is a very social event full of comraderie where friends can meet, swap stories and get in a few days of fishing before the “Big Show”.

The last tournament in the series, Bisbee’s Black & Blue Marlin Tournament, is hard to describe if you’ve never been there. It’s five days of organized chaos full of hard-core excitement. With the beautiful and lively city of Cabo San Lucas as the backdrop, thousands of people crowd the marina walkways to shop, party and watch huge fish being weighed in at the scales in front of the world-famous Puerto Paraiso Entertainment Plaza. The Black & Blue is a once in a lifetime experience you’ll never forget, whether you take home memories or millions.

Humpback Wales

DID YOU KNOW...

THE HUMPBACK WALES COME TO CABO TO HAVE THEIR BABIES?

The humpback whale has a well-defined migratory cycle and breeds in Mexican waters; three main areas of aggregation of humpback whales have been located in Mexico: the Revillagigedo archipelago, Banderas Bay and the western coast of the Baja California Peninsula. They end their migratory journey of thousands of miles from the cold Arctic Ocean to the warm waters of Baja California where they get to give birth to their young.

SKIMBOARD in Los Cabos

What is Skimboarding? 

Skimboarding is a boardsport in which a skimboard (much like a surfboard but smaller and without fins) is used to glide across the water's surface to meet an incoming breaking wave, and ride it back to shore. Wave-riding skimboarders perform a variety of surface and air maneuvers, at various stages of their ride, out to, and back with, the wave. 

Skimboarding originated in Southern California when Laguna Beach, lifeguards wanted to surf the local shore breaks that was too fast and shallow for surfboards. Skimboarding has developed since then to ride waves much like surfing, performing aerial maneuvers and pulling into the barrel of the wave. Even further, professionals have started getting towed by waverunners into much larger waves.

Unlike surfing, skimboarding begins on the beach by dropping the board onto the thin wash of previous waves. Skimboarders use their momentum to skim out to breaking waves, which they then catch back into shore in a manner similar to surfing. Another aspect of skimboarding is "flatland," which involves performing tricks derived from skateboarding such as ollies and 

shove-its on the wash of waves without catching shore breaks.

Every year the Cabo Clásico Skimboard Contest takes place here, around the month of May, and Solmar Resort is part of this incredible event.

Tropical Storm Javier

Dear Valued Guest,

You may already be aware of Tropical Storm Javier, which was centered about 75 miles southeast of Cabo San Lucas as of Monday morning and moving toward the northwest by early Tuesday.

We are tracking the trajectory of this Tropical Storm carefully and see that the window of intensification will likely be too short for Javier to become a hurricane, but it will be a moderate to strong tropical storm. Therefore, we advise all guests to stay indoors from 6:00 p.m. onwards.

We will keep you informed via Concierge of any special precautions that may need to be taken as Javier’s path becomes more defined. In the meanwhile, if you should have any questions, please contact Ext 0.

Thank you, in advance, for your attention to this matter.

The Management of Solmar Hotels & Resorts

4th of July!

The Declaration of Independence.

Declaration of Independence.

We celebrate American Independence Day on the Fourth of July every year. We think of July 4, 1776, as a day that represents theDeclaration of Independence and the birth of the United States of America as an independent nation.

But July 4, 1776 wasn't the day that the Continental Congress decided to declare independence (they did that on July 2, 1776).

It wasn’t the day we started the American Revolution either (that had happened back in April 1775).

And it wasn't the day Thomas Jefferson wrote the first draft of the Declaration of Independence (that was in June 1776). Or the date on which the Declaration was delivered to Great Britain (that didn't happen until November 1776). Or the date it was signed (that was August 2, 1776).

So what did happen on July 4, 1776?

The Continental Congress approved the final wording of the Declaration of Independence on July 4, 1776. They'd been working on it for a couple of days after the draft was submitted on July 2nd and finally agreed on all of the edits and changes.

July 4, 1776, became the date that was included on the Declaration of Independence, and the fancy handwritten copy that was signed in August (the copy now displayed at the National Archives in Washington, D.C.) It’s also the date that was printed on the Dunlap Broadsides, the original printed copies of the Declaration that were circulated throughout the new nation. 

So when people thought of the Declaration of Independence, July 4, 1776 was the date they remembered.

How did the Fourth of July become a national holiday?

For the first 15 or 20 years after the Declaration was written, people didn’t celebrate it much on any date. 

It was too new and too much else was happening in the young nation. 

By the 1790s, a time of bitter partisan conflicts, the Declaration had become controversial. One party, the Democratic-Republicans, admired Jefferson and the Declaration.

But the other party, the Federalists, thought the Declaration was too French and too anti-British, which went against their current policies.

By 1817, John Adams complained in a letter that America seemed uninterested in its past. But that would soon change.

After the War of 1812, the Federalist party began to come apart and the new parties of the 1820s and 1830s all considered themselves inheritors of Jefferson and the Democratic-Republicans. 

Printed copies of the Declaration began to circulate again, all with the date July 4, 1776, listed at the top. 

The deaths of Thomas Jefferson and John Adams on July 4, 1826, may even have helped to promote the idea of July 4 as an important date to be celebrated.

Celebrations of the Fourth of July became more common as the years went on and in 1870, almost a hundred years after the Declaration was written, Congress first declared July 4 to be a national holiday as part of a bill to officially recognize several holidays, including Christmas. Further legislation about national holidays, including July 4, was passed in 1939 and 1941.

Recipe of the Day - La Roca Restaurant Cabo San Lucas

Al pastor Shrimp

- Recipe -

Ingredients

Recipe
Jumbo Shrimp	5 Pieces
Pineapple Puree	100 Grs.
Al Pastor Sauce (Marinade)	50 Ml
Fried Corn Tortilla strips	30. Grs.
Salt	2 Grs.
Black Pepper	1 Grs.
Olive Oil	2 Ml

MARINADE:
1 whole guajillo chile pepper — dried
1 clove garlic — unpeeled
1 cup orange juice
1/2 cup onion — chopped
2 small tomatoes — quartered
2 tablespoons achiote paste

PINEAPPLE PUREE:
2 1/2 cups fresh pineapple — diced
1 tablespoon lemon juice
2 tablespoons unsalted butter
CILANTRO SAUCE:
1 bunch cilantro — about 1 1/2 cups once stems are cut off
1/4 cup onion — diced
2 tablespoons water
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Gently open the dried guajillo chiles and remove the seeds and the stem. In a large nonstick frying pan (large enough to use for cooking the shrimp), toast the guajillo chile with the clove of garlic over medium heat until the garlic clove has begun to blacken in spots. Turn chile pieces and garlic over to prevent burning. This will take about 5 minutes or so.

2. Allow garlic to cool, then remove papery skin and stem. Cut up the chile in bite-sized pieces and add to blender container, with the garlic, orange juice, onion, tomato and achiote paste. Puree until the sauce is almost smooth. Season with salt to taste.

3. Place shrimp in a small flat plate or container (one layer thick) and pour some of the sauce over. Turn shrimp so it’s coated well. Cover and chill for 1-2 hours. When you remove the shrimp from the marinade, discard that part of the marinade as it’s been in contact with raw fish.
4. CILANTRO SAUCE: Make this within a hour before serving as the cilantro will turn dark. Combine in a blender or food processor the cilantro, onion, water and oil. Blend, scraping down the sides, until it’s turned to a smooth sauce. Set aside.

5. SHRIMP: Melt butter in frying pan (the pan used in step 1). Remove shrimp from marinade, leaving any residual sauce on the shrimp and add to the pan. Cook over medium heat, turning once or twice, until shrimp is cooked through, 3-4 minutes (depends on the size of the shrimp). Add a little bit of the marinade if the pan begins to run dry, drizzling it on the shrimp itself.



La Roca Restaurant Cabo San Lucas
Reserve here

Recipe of the Day - La Roca Restaurant

Al pastor Shrimp

- Recipe -

Ingredients

Recipe
Jumbo Shrimp	5 Pieces
Pineapple Puree	100 Grs.
Al Pastor Sauce (Marinade)	50 Ml
Fried Corn Tortilla strips	30. Grs.
Salt	2 Grs.
Black Pepper	1 Grs.
Olive Oil	2 Ml

MARINADE:
1 whole guajillo chile pepper — dried
1 clove garlic — unpeeled
1 cup orange juice
1/2 cup onion — chopped
2 small tomatoes — quartered
2 tablespoons achiote paste

PINEAPPLE PUREE:
2 1/2 cups fresh pineapple — diced
1 tablespoon lemon juice
2 tablespoons unsalted butter
CILANTRO SAUCE:
1 bunch cilantro — about 1 1/2 cups once stems are cut off
1/4 cup onion — diced
2 tablespoons water
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Gently open the dried guajillo chiles and remove the seeds and the stem. In a large nonstick frying pan (large enough to use for cooking the shrimp), toast the guajillo chile with the clove of garlic over medium heat until the garlic clove has begun to blacken in spots. Turn chile pieces and garlic over to prevent burning. This will take about 5 minutes or so.
2. Allow garlic to cool, then remove papery skin and stem. Cut up the chile in bite-sized pieces and add to blender container, with the garlic, orange juice, onion, tomato and achiote paste. Puree until the sauce is almost smooth. Season with salt to taste.
3. Place shrimp in a small flat plate or container (one layer thick) and pour some of the sauce over. Turn shrimp so it’s coated well. Cover and chill for 1-2 hours. When you remove the shrimp from the marinade, discard that part of the marinade as it’s been in contact with raw fish.
4. CILANTRO SAUCE: Make this within a hour before serving as the cilantro will turn dark. Combine in a blender or food processor the cilantro, onion, water and oil. Blend, scraping down the sides, until it’s turned to a smooth sauce. Set aside.
5. SHRIMP: Melt butter in frying pan (the pan used in step 1). Remove shrimp from marinade, leaving any residual sauce on the shrimp and add to the pan. Cook over medium heat, turning once or twice, until shrimp is cooked through, 3-4 minutes (depends on the size of the shrimp). Add a little bit of the marinade if the pan begins to run dry, drizzling it on the shrimp itself.