1April 2018

Restaurant Guide2018

2 April 2018

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

BRENSTER’S BEACH BASH

from 2:00 pm-6:00 pm

Mayo 5th

Tanya Carrum(Fiesta 5 de Mayo)

ROBERT & DIANEat 6:00 pm

LIVE MUSICLOS CRYPS

at 6:00 pm

SUKI & EBANO at 6:00 pm

Friends Diner913-6066

#300 laguna, golden zone

LIVE MUSIC

Please call at 914-0201 or 913-0019 or Look on Facebook /rincondenasha/ for updatesel rincon de nasha

914-0201 & 913-0019Camaron sabalo #1936 Fracc. Sabalo country

BRENSTER’S BEACH BASHDIEGO’S BEACH CLUB

www.thebrenster.ca

LIVE MUSICTANYA TWAIN

at 7:30 pm - 10:30 pm

28 FOOD & DRINK668-5026

BOCA DEL MAR #28, GOLDEN ZONE

LIVE MUSICTANYA TWAIN

at 7:30 pm - 10:30 pm

LIVE MUSICCHAIN MICHAEL BLUES

at 7:30 pm - 10:30 pm

LIVE MUSICCHAIN MICHAEL

BLUESat 7:30 pm - 10:30 pm

APRIL 2018 LIVE MUSIC CALENDAR *Information subject to change. Visit www.mazatlanlife.com for a complete, up-to-date listing.

DE CIM A

HOTELPLAYA MARINA

PINO SUAREZMARKET

POSTOFFICE

ANGELAPERALTA

TOWNHALL

POSADAFREEMAN

CATHEDRAL

P LA YAM A R

A G UAM A RINA

LE Y 1B US

CE NT RA L

S HRIM P B O AT DO CK

CA F ÉM A RINO

T RA INS TAT IO N

S O RIA NA

LE Y 2

S A NDSA RE NA S

IM S SHO S P ITA L

S HA RP

B ULLRING

LA G RA NP LA Z A

O LA SA LTA S INN

DO N P E LA Y ODAY S INN

DE L RE A LS UIT E S

F IE S TA LA ND

P LAYA B O NIT A

Q UA LIT YINN

YAP LAM A Z AT LÁN

RA M A DAINN

O CE ÁNOPA LA CE

LUNAPA LA CE

P UE B LOB O NIT O

M A RINAE L CID

P LAYAE S CO NDIDA

P LA YA M A RIAHA CIE NDA B LUE B A Y

M A RINA DE L RE YPARK ROYAL

E L RA NCHO

TO RRE SM A Z AT LÁN

M AYA N PA LA CE

P UE B LO B O NIT O E M E RA LD BAY

O CE ÁNICA

LA NO RIA

CLUB CAMPESTRE

E LDE LF ÍN

CO S TAB O NITARIU

LA SF LO RE S

HOLIDAYINN EXPRESS

RO YA L V ILLA SCO S T A DE O RO

IS LA S DE L S O L E L

CID

E L CIDG O LF CO URS E

QUIJOTE INN

M A RINAM A Z AT LÁN

LA MISION

2 ½ HR S.

M A Z A G UAW AT E RP A RK

INN AT M A Z ATLANTHE PALMS

RESORT

A Q UA RIUM

C opyright 1998, M a z a t l á n’ s P a c i fi c P e a rl R e g. N o. 540998

M A RINA DE L S O L

W A LM A R T

T IA RA S A NDS

B A S E B A LLS TA DIUM

TO E L QUE Land CELESTINO GAZCA

ITE

AV. G AVIOTAS

LOLA

BEL

TRAN

LA J O LLA

A Z T E CA INN

EL CIDF IS HINGF LE E T

MARINA GOLF

Pacific PearlPacific Pearlwww.pacificpearl.com

S O RIA NA

S A N DIE G O

SORIANA MEGA

EL RINCON DENASHA

RESTAURANT

U.S.CONSULATE

BASEBALLPARK

PASEO CLA

U

SSEN

BELISARIO DOMINGUEZ

AQUILES SERDAN

5 DE MAYOGUILLERMO NELSONBENITO JUAREZ

AV. ZARAG

OZA

21 DE

MA

RZ

OA

NG

EL FLO

RES

CERRODE LA NEVERÍA

HOTELBELMAR

LA SIESTA

BO

CA

DE

L M

AR

EL RINCON DENASHA

RESTAURANT

E M P O RIO

DO N P E LADAY S INN

A LA NDQ UA LIT Y

INN

YAP LAM A Z AT LÁN

RA M A DAINN

LA SF LO RE S

HOLIDAYINN EXPRESS

U.S.CONSULATE

E M P O RIO

F IE S T

ANGELAPERALTA

AN

GEL FLO

RES

HOTELBELMAR

LA SIESTA

Restaurant Guide

KARAOKETHE LAST DROPat 6:00 pm - 10:00 pm

KARAOKEEL CID MARINAat 7:00 pm -10:00 pm

KARAOKELA FABULA

at 6:30 pm -10:30 pm

KARAOKEMARGARITAS REST.

at 5:00 pm -9:00 pm

ROCK ON KARAOKE(669) 271-0548

FACEBOOK:/ROCKONKARAOKE

KARAOKETHE LAST DROPat 6:00 pm - 10:00 pm

MAZATLAN KARAOKECELL. (669) 149-9731

FACEBOOK:/MAZATLANKARAOKE

KARAOKEGRINGO LINGO

at 6:00 pm -10:00 pm

KARAOKELA PALAPA DEL

MARat 6:30 pm -10:30 pm

KARAOKEFRIENDS DINERat 6:00 pm -10:00 pm

3April 2018~ Straight roads do not make skilful drivers.

BY CHRISTINE YERBIC

Preheat oven to (425°F - 225°C) Use a 9 by12 inch baking pan.Prepare the marinade in the pan. Combine the oil, butter, salt, sugar, parsley stems and garlic, add the shrimp, toss and turn to completely cover. Bake in the VERY HOT OVEN for approx. 10 minutes. Turn the shrimp several times until their col-or changes o bright pink. Remove

from oven, mix in the lemon juice, and add the cooked pasta, tossing to cover with the sauce. Transfer to a serving dish, sprinkle with the Gre-molata over the pasta. Yield: 2 to 3 servings.

Note: In Mexico, the closest to an American Lemon is called (limón Amarillo).

l ½ cup olive oill 2 tbsp. butter, softened1/8 tsp saltl ½ tsp sugarl ¼ cup parsley stems, finely choppedl 6 garlic cloves, finely minced

l ½ kilo shrimp (1 lb.), medium size, cleaned & peeledl 2 tbsp. lemon juice fresh or 1 tsp lime juice, freshl 1/4 kilo Angel Hair Pasta, (1/2 lb) cooked & drained

Shrimp Scampi Pasta with Gremolata

METHOD

INGREDIENTS

Here is a wonderful dish to prepare for a fancy dinner party, or to serve anytime. It is a dish bursting with flavor, as the ingredients used are very aromatic, making it extra special to serve. Prepare the marinade several hours ahead, so the flavors can develop. Add the shrimp to the marinade about 20 minutes before starting to cook. An interesting occurrence about shrimp, they have a built in thermometer, their color indicator, when cooked, bright pink signifying they are done. THE SECRET TO THIS RECIPE IS AN EXTREMELY HOT PREHEATED OVEN.

Mix together parsley, lemon zest and garlic. Pre-pare zest by using a peeler to remove rind, without any white pith, finely chop or grate on the small side of a hand held grater.

l ½ cup parsley, finely choppedl 1 tbsp. lemon zestl 1 garlic clove, finely minced

Gremolata

METHOD

INGREDIENTS

4 April 2018 ~ No matter how bad your day is, your bike will always make you feel better.

ADVERTORIAL

HELLO EVERYBODY BY LINDA DIANE LEE

For the past 12 years, I have enjoyed the privilege of preparing meals, desserts, bread, cinnamon rolls for literally hundreds of customers

throughout Mazatlán.With years of experience, we have

mastered our catering and kitchen operation to a point that I am ready to scale back and focus more attention on our most popular menu selections. Our biggest success to date has been “Fried Chicken Wednesdays”-which fulfilled a long-term goal since my grandmother taught me the recipe years ago. I cannot imagine a time when we won’t be taking dozens of orders and bringing a fresh fried chicken to our friends, family, and customers from Playa Sur to Cerritos and everyplace in between.

While continuing to focus on Catering and the foods we do best- our business is expanding i n t o property management. We have been managing properties for a number of our part-time expat friends, and have decided this is a new endeavor that comes with many opportunities.

First and foremost, after 12 years of 6 or 7 days a week in my kitchen; it is time to get out and enjoy what brought us here in the first place: The excellent weather, beaches, and all the neighborhoods that make Mazatlán what it is. Most importantly, I want to spend time with friends without asking them to keep me company in the kitchen while preparing 100+ meals in the course of a day.

Contrary to the rumors that have been reaching my ears, I am not dying. I’m not sick. We are not financially destitute, nor are we leaving Mazatlán. “La Cocina de Linda Lee” has consistently been in the Top 20 Mazatlán Restaurants on TripAdvisor since I began this journey (currently we are #12), and that is a humbling accomplishment when one considers that we are a food caterer/

delivery service, and do not have a physical restaurant location.

I want to thank everybody for your loyalty, kind words, and we will continue to focus

on providing delicious, home-cooked meals for homesick expats; while expanding our property

management business, and taking more time to enjoy “The Great Outdoors” that brought most of us to this tropical paradise in the first place.

Thank you all for your continued kind words and support; and if you are in need of property management, let us know!

I want to thank

everybody for your loyalty

LIKE USON FACEBOOK

5April 2018

ADVERTORIAL

HELLO EVERYBODY BY LINDA DIANE LEE

If you look carefully at the Mexican flag, you might notice that the eagle and serpent are perched on a cactus,

which is known here in Mazatlán and other Spanish speaking regions as Nopal. “As Mexican as the nopal” is a popular expression, along with the lines of “As American as apple pie”.

Known in English as the “prickly pear cactus”, and in scientific jargon as the Opuntia Cacti, it proliferates abundantly throughout the drier regions of México and is a popular vegetable that goes well with many main dishes. It tastes somewhat like green beans or peas, but has a unique texture, a combination of chewy and slimy, that makes it a satisfying accompaniment to beef, eggs, iguana, whatever.

It is very economical, in fact, it’s free if you know where to find it in the wild (everywhere), and it is a dietary staple for many low-income families as well as a delicacy for the affluent. It’s very simple

to prepare, the important thing is to cut away the prickly spines before frying it up. It’s about as close to a green vegetable tasting like a steak as humanly possible, except maybe eggplant (berenjena). Oh,

but that’s not green, never mind.

But wait, there’s more! At certain times of the year-round growing season, the nopal cactus blooms and blossoms forth and puts out a beautiful and delicious fruit which is known in Spanish as “tuna” (by the way, what we call “tuna fish” is called “atún” en Español). It looks a bit like a radish but tastes more like

pomegranate, only different. Try it, you’ll like it! But make sure to remove the spines.

Nutritional benefits? You bet, cómo no? It’s a vegetable, of course, it’s chock full of vitamins, minerals, essential molecules and more. My only complaint is that it gives me a craving for tequila, but that’s okay.

~ It’s not when you started riding, but continuing to ride each day.

BY DOKTOR VIELGUDT

NUTRITIONAL FACTS

LET’S GET NATURAL

As Mexican as the Nopal