Chatter

Introducing, Olas Negras Coffee Shop, grab and go. Yulilia [Julia] Yushyna was a singer and artist, still is. Luis Alberto Corales Salazar was a cello player, still is. Julia had wanted her very own coffee shop for ten years. Her dream became a reality on July 1, 2024 with Luis by her side. This is how she explains it.

“We met each other in a very artistic situation. Singer and cello player. I would never have thought we would achieve so much together so fast, but luckily for us we did. From the theater to coffee shop owners and both black belts of Taekwondo with our own school. Now we both accomplished our dreams. Mine was to have a special romantic place where I could create amazing drinks while making friends and use this space for my art. Luis had a dream to open Taekwondo school where he could help a new generation of kids to be braver, stronger and more educated, prepared for this world. We never thought we would get involved into each other’s worlds and dreams, but we really wanted to see each other happy. So that’s how I ended up becoming a black belt and Luis started to create delicious cakes for my coffee shop. I guess this is the best fusion. From making cappuccino in the morning and having Taokwondo in the evening. We both come from poor families with troubles as many people of our generation, but we really wanted to create our own world. It’s not easy, but we have each other.”

All the cakes, pastries and sweets are home made. Very soon you’ll see panni’s and various sandwiches added to the menu. It’s a tiny space, with a huge espresso machine and many bean choices, with no indoor or outdoor seating. Which is why their tag line “grab and go” makes so much sense. Employees from the hospital are pouring in for their pours. Don’t be surprised to see Luis playing the cello one day or to see Julia’s artwork on the walls. Olas Negras will continue to be one long romantic adventure for them and for their customers.

[Olas Negras Coffee Shop is located on Belisario Dominguez #2308, at Zaragoza across from Hospital Siglo 21. It’s open every day – Monday to Saturday from 7:30 am. to 4 pm. and on Sundays from 12:00 – 4 pm. Credit cards are accepted but of course, cash is preferred for these small purchases. Place your order in: English, Spanish,Ukrainian or Russian.]

Book Review: Después del Derrumbre, RESILIENCIA/ after the down fall, Resilience, by Chef Gilberto Del Toro. [By Sheila Madsen, June 2024.]

Normally I wouldn’t review a book written in Spanish. This one is near and dear to my heart. It’s an autobiography by Chef Gilberto Del Toro and his remarkable recovery from his stroke in 2019. Even if you don’t read Spanish, you may appreciate that Chef has included 32 recipes – all the ingredients and how to prepare them. They may inspire you to cook at home. There’s a tiny flaw in the book – the website where you can find all the colour photos of his 32 dishes are in tiny type. I suggest you find it once, and enlarge it, like this:

https://www.despuesdelderrumberesiliencia.com

I met Gilberto in January of 2016. I saw a handsome man standing outside his renovation [Gaia] and asked him if he spoke English. He couldn’t have been more gracious and not only did he speak English, but French, German, Italian and of course, Spanish. We quickly became good friends and my husband, Soren, loved to joke around with Gilberto in German.

We were in awe of this talent, his energy, and his personal philosophy – the customer is always right. Gilberto is one of the few classically trained chefs in Mazatlan: from New York’s Culinary Institute [CIA] to formal training in Italy and California. He’d often cater a wedding of 400, return to Gaia and help with the clean -up at 2 am. He was a man in motion. He gave cooking demos at the organic market, he trained young chefs from the culinary school, he’d organize special events and do dozens of tastings for weddings, anniversaries and birthdays during the year. We went to Mexico City several times and even had dinner at the renowned Pujol. That became our catch phrase, “we will always have Pujol.”

On May 13, 2019 I received a text from his daughter, Narda, that said “my father is in the hospital and he has suffered from cerebral stroke.”  We rushed to Sharp Hospital and the news was not good. After Gilberto came out of his month-long medically induced coma, the fight began. The fight to never give up. Resilience. We saw him at home in bed, and his first words in English were “we will always have Pujol”. The brain was working, all five languages intact as well as short and long term memory.

He spent thousands of hours, four years really, with therapists, and doctors, and eventually he began to walk, to talk, to read books by other stroke victims, and in 2022 he decided to become a writer and record his recovery from his “downfall.” He has so many funny and personal stories about his family, his friends, and his journey to returning to being a chef. If you read Spanish the book is filled with facts and fun facts about Mazatlan and personal motivational hints on how to recover.

If you don’t read Spanish, then try his recipes: risotto con camarones [#15]; ceviche mixto verde [#20]; sopa de tortilla [#28]; coq au vin [#29]. Those numbers refer to the colour pictures on the website. Today, if you go to Gaia, you’ll see that Gilberto has a slight balance problem when walking [he refuses to use a cane] and he is deaf in one ear. I suggest you shout “congratulations, you never gave up, and please autograph my copy of Resilience.”

[Después del Derrumbe, RESILIENCIA, is available at Gaia Bistrot, Plazuela Machado -corner of Heriberto Frias and Sixto Osuna, open every day from noon until closing time. The price is $390. Chef’s other two books – Cuentos de mi Mexico, $200, and Relatos de Mazatlan, $180 ,can also be bought at Gaia. If you would like to learn more about Chef Gilberto and the restaurant Gaia Bistrot, please click here. All three books are also available at Casa del Caracoal – south side of Constitución, #83, closed Sundays, open from 10 am to 3 pm. and from 5 pm. to 8 pm.]

The talented Chef Del Toro has just released another book, this time in English, and it’s available at Gaia Bistrot [and on Amazon for $350. This book is perfect for friends, family and anyone who is a budding chef and is thinking of starting a restaurant. The book is filled with personal experiences; but more importantly, practical advice based on years of experience. How to Run a Professional Kitchen prepares the novice for what’s ahead and confirms what the most experienced chefs already know. It’s a gold mine of knowledge: Menu engineering matrix; Networking; How to take care of a Kitchen Line; Here are the top tips to consider when designing a professional kitchen layout; Environmental sustainability in the hospitality industry – a recipe for a greener future; Celiac Disease; Holidays and social eating, Molecular Gastronomy; How to be a great chef; How to set up and run a commercial kitchen – a start to end checklist; Great advice from famous chefs, tipping, how to shop for food and how much to buy, plus, plus, plus. Chef Del Toro doesn’t hesitate to share all his secrets. Inhale these secret kichen details and become the best you can be.

Welcome Masala Magia – dedicated to bringing the authentic taste of India to Mazatlan.  Mandy and her husband Tayler have always loved to cook Indian food – in Calgary. While Mandy was born in northern India and is fluent in Punjabi, she grew up in Calgary learning her grandmother’s and mother’s traditional Indian recipes. Like many couples with young children who are well travelled, they explored Mexico, and chose Mazatlan “because the vibe was right, it’s my speed, and the people are so nice. All my Mexican neighbours are enjoying tasting our flavours, it’s very new to them. We decided to launch Masala Magia in April on FaceBook and I’ve been surprised by the number of orders”.

Place your order [they prefer FB – Masala Magia, or WA, 669 123 8900] one day in advance and they will deliver anywhere in Mazatlán for $20 except on Mondays and Wednesdays. You can see their full menu on FB but it’s growing every day, so don’t hesitate to ask Mandy for a special dish. Right now: butter chicken, spicy chicken curry, chana masala [chickpeas], aloo gajar [ potato carrot], samosas – both chaat and vegetable, naan, dahi and proper Basmati rice. The butter chicken is simply divine, the right balance of authentic flavours, white meat only, no bones, gluten-free.

For two, the cost was $310 because we added raita. The portions are generous – a dinner for two could feed three, depending on the person’s “intake”. Dinner for one? No problem, that too is delivered with enthusiasm. You can ask the cooks for really spicy, or not spicy at all. Mandy and Tayler will tailor the delicious food to your palette. They do have a website,  https://www.marsala-magia.com but please order via FB or WA. We certainly welcome the flavours of India! [SM, May 1, 2024]

These boots are made for walking. Really? These cowgirl boots are made from the prickly pear nopal cacti – and they are as soft as butter. “Cactus is green and so is our future.” The plant leather offers a variety of eye-pleasing colours, not just cactus/beige green.  Kristen Decker, of Mazatlan4Sale, has been investigating the process of turning Mexico’s naturally indigenous cacti – which needs no irrigation- into super soft cowgirl boots. “Our focus is creating a closed-loop production system, utilizing eco-friendly materials and implementing a sustainable manufacturing process.” Welcome to Desert Bloom. The team hopes to launch in October, but in the meantime, sign up for their newsletter and get ready for an exciting design in the style and colours you want.

Just look at these benefits -besides the joy of buying a new pair of boots.

1. It is exceptionally durable, and it will last at least 10 years
2. The colour of the cactus leather will not fade over time
3. It is highly breathable, water-resistant, and soft to the skin
4. Cactus naturally regenerates the soil, and it is a natural carbon sink
5. It uses no chemicals in the manufacturing, making it environmentally-friendly
6. It saves vast amounts of water as no irrigation is needed
7. It is cruelty-free and 100% vegan

Cowboy boots could be in your future – but first Kristen [ask her how many pairs of boots she owns!] is starting with girls. And girls know how to shop. And yes, girls know these boot are made for walking. [SM, March 2024.]

Salty Paws offers four all natural products for your dog. When Hayley Ivancoe lived in Vancouver, B.C. with her dogs it was easy to buy a packaged raw meat meal. However, when Hayley moved to Mazatlan several years ago and acquired a Siberian Husky and a Border Collie, she couldn’t find a decent raw meal for her dogs anywhere. Like so many dog owners, she began to make her own dog food. “I am a strong believer in a raw meat diet for my dogs and couldn’t find any natural products here. It’s a lot of work when you are a busy mum to make healthy food for your dog[s]. That’s why I launched Salty Paws to offer dog owners a nutritious choice. I am also a big believer in supporting local vendors. The Salty Dog team- Daniella Reynosa and Kyle Solis Mason shop every day for local healthy ingredients at the Pino Suarez Mercado.”

The Raw Meat is a 100% beef mix with organic eggs, and the Salty Paws secret sauce – fruits, vegetables, all fresh and flash frozen in microwave safe bags. “I believe a raw diet will help improve your dogs’ immune system, teeth, allergies, skin and coat, digestion and weight control.” Salty Paws sells the Raw Meat in a package of 72 bricks [about 3.2 kilos/ 7 pounds] and for a medium sized dog, depending on his/her active life should last about ten days. The cost is $580, free delivery but please allow 3-5 days to prepare and deliver.

While walking her dogs she met many dog owners and learned that some owners are not comfortable with a totally raw meat diet so Hayley developed the Meal Topper. That meant investing in a dehydrator and Kyle operates that machine.  The Meal Toppers’ ingredients, like a smoothie, are poured into the dehydrator; 70% chicken or beef, 20% fruit and vegetables, 10% bone broth and no grains. Sprinkle these on your croquettes and your dog gets all the extra nutrients. You don’t need to “dress up” the croquettes – most dogs quickly gobble up the Meal Toppers with their croquettes. 125 grams cost $35 and there’s a minimum delivery of $200. Be sure to ask for chicken or beef and of course, keep them in the freezer.

Why stop at two products? Dogs love a delicious bone, “so let’s make them healthy and clean their teeth too.” Kyle smokes beef bones in a large smoker using local wood from the Guanabana fruit tree for almost 3 hours. Dogs are chewing on these nutritious bones for hours. One large bone or 2 small bones are $65. Free delivery with other Salty Paw products, and again they should be kept in the freezer.

Good girl! Good boy! Sit! Stay! Down! Treats for every occasion because you love and want to reward your furry friend. Salty Paws’ Dog Treats come in three flavours; 100% chicken breast jerky strips, or beef liver strips, about 4” long. The chicken liver nuggets are around 2” in diameter, and each Dog Treat bag contains 15-20 treats, and cost $100. Hayley says” bring a bag of beef liver treats home for your cat, they love them!” Free delivery when combined with other Salty Paw products.

Veterinarian, Dra. Diana Reyes told Salty Paws, “I am delighted with your products that are 100% natural and also have many nutrients that my pets digest them very well. I can give them the envelope frozen and it refreshes them a lot right now in this heat; they also have a super pleasant aroma that my dogs like a lot. I recommend these products 100%.”

Hayley the founder, all excited and juggling a million things, has the last word: “I just love it all. I love seeing the change in my dogs. Their fur is silky, and they drink less water. It’s rewarding to support local vendors, be part of the community and to greet repeat customers.”

[For all deliveries, please call 669 929 1656 and Daniella will take your order, she’s fluent in English and Spanish. Please allow 3-5 days for delivery. If you live in Centro you can buy the Dog Treats and Meal Toppers from La Olivia Restaurant [ Belisario Dominguez #216, closed Wednesdays, open from 8 am – 2 pm.]. Dra. Diana Reyes Veterinan Dominguez [Aquiles Serdan #223] is selling the Raw Meal Packages, Meal Topper and the Smoked Bones. Dra. Marian Herrera Veterinaria Opossum [Miguel Alemán #822] is selling the meal Topper and Dog Treats. The Salty Paws team [a lovely word play on the Spanish Mazatleco name Pata Salada – “salty feet”, will have a store front in December, 2023.] SM, July 2023.

Do you have “an in a case of emergency” wallet card? What’s in your pocket when you take your dog for a walk, go for a morning stroll on the beach, or a run on Malecon? The consulate suggests something like this:

It will surprise you how much it takes to become a certified tourist guide.

[KM had this to say, March 2022:”if you are looking for an exceptional tour guide, I highly recommend Akino Montiel. He is a certified tour guide and the most knowledgeable and pleasant guy you’ll ever meet. We spent the day with him seeing dancing horses, visiting a tequila distillery and learning about the process in Osuna, and ending with a great meal and shopping in La Noria. Akino knows a lot about the area and the one question he couldn’t answer he researched and followed up with me soon after we returned. The whole experience was such a pleasure!”]

Many of you have “your guy” the person you turn to for day trips and for city tours. I always knew, to receive this designation, that it took time and money. A friend who has know him for 18 years introduced me to Akino Montiel  – a certified tour guide. He kindly gave me all the details of what it takes to become a certified tourist guide/Guia Turistas General. I think you’ll find the dedication and cost to be an eye-opener.

• The certification allows a tour guide to work in any city in Mexico, but you must be a Mexican National and have finished high school.
• To be certified requires 510 hours and costs between $30,000 to $40,000 pesos and you must past the bilingual [English/Spanish] test, as well as the CPR course.
• Every teacher is an expert in their subject [architecture, wild life etc.] and has a master’s degree which is partly what makes the course so expensive.
• Every four years Akino must renew his license, which involves 160 hours and approximately another $10,000 pesos.
• Akino must renew his CPR course every two years.
• If you have a federal driving license with a federal plate [which Akino has] he must pass a medical test every two years and every six months there is a mandatory engine and pollution inspection.

“I love to be a good host, it’s like when you have a new friend visiting your house, you just want them to feel comfortable and you want to show the best part of your place. It’s super fun and to give good service is my passion. For me it’s the best job in the world.” [These are all Akino’s quotes with no editing so you can see his English is excellent.]

He’s been tour guide since 1997, and his van holds six passengers. Not a requirement but Akino also has a degree in Tourism from Universidad Autónoma de Sinaloa. Akino will take you wherever you want to go, but his two personal favourite tours are the Tequila Factory with El Quelite, and Concordia and Copala. If “your guy” is busy or you want another recommendation for a tour guide judging from his FP page and all the rave reviews he’s your man. You can reach him on WhatsApp 624 122 0915, e: akinomontiel@hotmail.com. [ SM, November 2018]

[Updated October 5, 2020: over the years Noë has trained a team, he’s not working alone any longer. During the height of Covid-19 he suspended his business to protect his employees and his clients. It’s full steam-ahead -cleaning now. A queen mattress is still $500 and very large and well-used sofa was $680.]

If you have ever thought about giving your mattress a deep cleaning then Noë Guadiana Villareal is your man. He started his business, Deep Extraction Cleaning [yes, that’s the name – “Mexicans love English names”.] opened its cleaning services in 2014.  A deep cleaning takes about 1 1/2 hours depending on your mattress size and stains. Noë begins with a Hepa filter vacuum [oh, the dust bunnies you would not believe!], then a soil remover and finally an injection suction for the deep clean. Allow a four to five hour drying time, with an approximate cost of $500. You may have two mattresses and there is a discount, or you may just need a light cleaning, for $250. He also cleans furniture, rugs, and car interiors. Noë’s team is very punctual and texts right on the dot of the appointed time, “I’m here.” The English-speaking Noë can be reached at 669 134 8864, or 669 986 1314 or e: decmazatlan@gmail.com. Sweet dreams.

If you want to say it with flowers, then Luz Elena is the florist for you. She’s owned Floreria Jardin de Rosas for 35 + years and specializes in fresh flowers and creative arrangements; for years she has had her flowers shipped from south of Mexico City four times a week. Many are unique to Mazatlan! Wish to have a delivery? No problem, free delivery with a minimum order of $600. Luz Elena also accepts most major credit cards. If you don’t speak flower-Spanish don’t worry, Luz Elena’s English is perfect. In fact, you don’t have to worry about anything with Luz Elena, she’s just so professional. Jardin de Rosas is located on Paseo Lomas #248 [past Starbucks and the school], call 914 1754,or WhatsApp, 669 912 0415 and the hours are Monday to Friday from 8:30 a.m. to 2 p.m. and 4 p.m. to 6 p.m.and on Saturdays 8:30 a.m. – 2 p.m. Like every florist in the world, plan your order way ahead for Mother’s Day [May 10] and Valentines.