Tag Archives: Mexico

Sharp Hospital Receives Prestigious National Certification (and some exciting Carnaval news)

Chairman Kuroda receiving a plaque from State Secretary of Tourism Cordova,<br />State Secretary of Health Echeverría, and Mazatlán Mayor Felton.

Chairman Kuroda receiving a plaque from State Secretary of Tourism Cordova,
State Secretary of Health Echeverría, and Mazatlán Mayor Felton.

Mexico’s General Health Council has given Mazatlán’s own Hospital Sharp an impressive 9.5 out of 10 points on a prestigious patient care accreditation, making it one of only two hospitals in Sinaloa to achieve such a ranking. The award comes after several years of painstaking work by administration and staff—from janitors, cooks and bookkeepers to doctors, nurses and technicians. Greg and I were pleased to be join the banquet on top of SECTUR’s offices on the malecón last Wednesday night, to honor those involved in this effort to better position Mazatlán in national and international medical tourism markets. It was a joy to be in the presence of so many different types of medical professionals enjoying one another’s company and accomplishments.

In attendance were Mazatlán’s Mayor Carlos Felton and the first lady, Sinaloa State Tourism Secretary Francisco Córdova and his wife, and Sinaloa State Secretary of Health Ernesto Echeverría. During the banquet 35 division heads and key staff received commemorative plaques. Ing. Juan Manuel Kuroda, who is Chairman of the Hospital’s Board of Directors and the primary investor in Hospital Sharp (yes, also owner of Kuroda tile), says, “We are very proud of our 219 dedicated employees who were instrumental in achieving this result.  In addition to serving the needs of our local population and foreign visitors, with this certification we are also able to compete on a level playing field in the Medical Tourism market worldwide.”

The accreditation centers on patient care. Each aspect of the quality of medical attention and patient safety, from evidence gathering to diagnosis and treatment as well as accurate record keeping with precise checks and balances was evaluated against international standards.

Hospital Sharp has a modern physical facility with open spaces and 41 single-bed rooms, along with constant fresh air intake to lessen the transfer of germs and illness. It is a full service, 24-7 surgical facility, has the only dialysis facility in Mazatlán, and is completely self-sufficient—equipped with powerful generators in the event of a disruption in electrical service. Construction began in 1994, and the facility was built to USA standards. Hospital Sharp Mazatlán is located at Av. Rafael Buelna y Dr. Jesús Kumate S/N Fracc, Hacienda Las Cruces C.P. 82126, Mazatlán Sinaloa, telephone (669) 986 56 78.

Mayor Felton’s speech from the event:

Judy Setrakov, who works at Sharp as a medical tourism consultant, received a special tourist ambassador award. She, Doctor Juan Fernando Barraza, and Christian Barrios form Sharp’s Medical Tourism group. They can be reached at the number above, extension 336.

On a completely different note, I also found out on Wednesday evening some extremely exciting news. Carnavál Internacional de Mazatlán will have a Japanese-themed float and dance group this year, to commemorate 400 years of Japan-Mexico diplomatic relations. The float will be a samurai ship. I have been invited to the dance troupe. Special choreography, including a “tequila o-dori,” will be performed, taught to us by a Japanese dance professional from Mexico City. That changes up our annual parade party, but it sure should be fun!

Concordia: Beautiful Town One Hour Southeast of Mazatlán

Over Christmas and New Year’s we had the pleasure of hosting five different sets of visitors to Mazatlán. It felt so incredibly wonderful to spend time with loved ones, and to be able to share the gorgeousness and warmth of our adopted home with them. It was fascinating to us how each group experienced Mazatlán differently. Our city has so many different faces, there is truly something for everyone—the beach bums, the farmers and ranchers, the culture mavens, those who love to eat, party or shop.

During this time we took several trips to our nearby mountain towns. We so love these trips, to a simpler life, a slower and more rural life. It struck me that we have not written that many posts on these day trip towns, so I aim to remedy that. Since we visited at least five, and that’s a whole lot of writing, I trust you’ll permit me to tell you their stories primarily in photos. Photos will give you a sense of the place, and let you know if you’d like to visit—whether for the first time or the 50th.

Let me begin with Concordia, about an hour southeast of Mazatlán, towards Durango. It’s easy to remember Concordia among the many beautiful small towns in southern Sinaloa, because the main plaza in town has that gigantic chair, representative of the solid wooden furniture crafted here. Sit in it, with the gorgeous church behind you, and you feel the joy of childhood again. Concordia is also the birthplace of the famous raspados, or shaved ice flavored with real fruit syrup. Founded as “Villa San Sebastián” in 1565 by Francisco de Ibarra, Concordia today has about 9000 residents. Its history is steeped in the gold, silver and copper mining of this region.

A window on the main square of Concordia
Main square of Concordia, Sinaloa
The Palacio Municipal/City Hall
Main square of Concordia, Sinaloa
Inside the Palacio Municipal
Side view of the Palacio Municipal
Walking the streets of Concordia
Walking the streets of Concordia
Walking the streets of Concordia
Three Kings’ Day parade remnant
The tortilla factory ladies
Walking the streets of Concordia
Walking the streets of Concordia
A second church
Walking the streets of Concordia
Walking the streets of Concordia
Loved this door
Walking the streets of Concordia
Walking the streets of Concordia
Walking the streets of Concordia
Walking the streets of Concordia
Bike awaiting its rider
Flowers along the street
An old window
Giant chair in the main square

The main church, San Sebastián, is really beautiful. Built in 1785, it has an ornate baroque facade.

Iglesia San Sebastián
The altar
The interior
Door to the church
A crucifix
Gorgeous interior doorway
Baby Jesus with some toys
I liked this saint; not sure who he is?
The Virgen
The screen at the front entrance
Detail of the facade
The belltower
View of the belltower
Rain spouts
Founding plaque

Concordia also has hot springs, which are on the left, down a dirt road, just before you get into town.

1.IMG_2229If you’re looking for something to do this weekend, the Féria de San Sebastián takes place over two weekends: from today (Friday January 17th) through Sunday the 26th. This Sunday the 19th is the seventh annual cabalgata or horse race, starting at 11 am and going from Mesillas to Concordia, concluding at the fairgrounds after a march around town. They are anticipating 450 participants in the cabalgata, and you’re sure to see some gorgeous charrería.

My friend Salvador Herrera made a video of Concordia for the “Un Mundo Mágico” project.

Driving Directions:

Concordia is one hour southeast of Mazatlán. Take highway 15 south to Villa Unión (about 13 miles from Mazatlán). Turn east on highway 40, the old free road to Durango, and continue about another 13 miles. The drive is beautiful and easy, as you pass plantations of coconuts, mangoes and bananas. Just don’t get on the new highway. For those traveling this way from Durango, Concordia is also a very convenient stopover.

Toma de Protesta/Our New Mayor

P1090827We have been very excited about the incoming mayor, Carlos Felton González. We first met him during the inauguration of the photo event up on top of the lighthouse. While all the other dignitaries were sweating and heaving with the effort of climbing up, Felton bounded up with energy and later ran down with great glee. He’s obviously fit. We see him in Playa Norte at many of our fair city’s athletic events, and were overjoyed this morning to hear his support for the ciclovías/bike lane plans that have been previously announced and so long in coming to fruition.

One man alone can not make change happen, so we can only hope  that his Cabildo, cabinet, committees, staff, and all ciudadanos can jump on board and make this new administration the best it can be for our beloved adopted hometown!

The swearing-in ceremony in the Angela Peralta Theater this morning began promptly at 8:00. Five key opera singers from CULTURA regaled us for 30 minutes. While that took place, the official swearing-in ceremony—oaths of office—were taking place in the Cabildo.

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At 8:30 am, the dignitaries walked into the theater: the Governor of Sinaloa, Mario López Valdez; the Secretary of the Government, Gerardo Vargas Landeros; the Commander of the Third Military Region, Moisés García Melo; the Commander of the Fourth Naval Zone, Francisco Márquez; and the Governor of Durango, Jorge Herrera Caldera; and a stage filled with other prominent people. Click on any image to enlarge it or view a slideshow.

Settling in
Finishing up
The abrazo with the gov

Opening introductions and thanks took a full 10 minutes. What impressed me was the sincerity of those thanks—Felton mentioned so many people by name, describing his affection and respect for so many of them. He definitely seems to be a man not driven by pure ego, as is so often our political fate.

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The theater was over-filled, with dozens of members of the press standing to get photos, the ground floor and all balconies standing-room-only. A viewing area with seating had also been set up in the Plazuela Machado, with a huge screen streaming events from inside.

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Felton shared with us a very clear and highly motivating vision, and seems to have plans in place to get started putting those plans in action. I was sure impressed with his slate of functionaries/cabinet officials that he announced yesterday. Points in Felton’s remarks this morning that stood out for me included:

  1. Almost his very first comment was that he is a padre de familia, a parent, and that he is committed to a community in which families thrive, are valued, feel safe, and have the resources they need. Such values and priorities sure resonate with me.
  2. His commitment to reaching out to all citizens, and his commitment to serve—especially those who are poorest and most marginalized. He also talked of his commitment to the differently abled.
  3. His focus on creating a strong and sustainable economy here in Mazatlán, one in which our children, older and experienced adults—everyone—can find jobs worth having. His commitment to partnering with private industry and to retaining talent here in our port, rather than continuing the brain drain of our top talent to other cities, was music to my ears.
  4. He thanked all foreign residents for their choice to live in Mazatlán, for the affection we show for this city, and for so often setting a good example for others in how to care for and show responsibility for creating the best living conditions possible. This was remarkable—one of maybe three times people interrupted his speech with applause. Given that 95% of the audience or more were locals, this was remarkable.
  5. He had another huge round of applause thanking the police and the military leaders for all their work in securing safety here in Mazatlán. Felton pointed out that no matter how much economic or tourism success we might have, if our port experiences violence, it’s all for naught. Again, it was refreshing to hear a politician giving others credit for the work they so ably do. I attend far too many events where you’d think the only capable person present is the one speaking.
  6. He quoted Khalil Gibran in closing, while thanking his mother, and also extended thanks to his wife and children. He recognizes that his public duties will mean less of him and his time for his family. For me, it was gratifying to hear public acknowledgement of that.

After the official events (outgoing Mayor Higuera was missing from this event), Felton hosted a beautiful reception in the Plazuela, complete with empanadas, donuts, canapés, and nonalcoholic sangria/jamaica cocktails, served in champagne flutes. I was gratified to see that the public was welcome to this reception; many children and obviously lower income people were enjoying mingling with the city’s rich and famous. Playing was my favorite local band: videographer and talented singer Julio Recinos with La Falsa Orquesta Cubana Sazón. Given the perfect, sunny yet cool and pleasant morning and the gorgeous architecture of the theater and the Plazuela Machado, it all seemed auspicious, indeed! As we exited the theater, luck would have it that we crossed paths with Governor Malova, just in time for me to get a good morning kiss.

We are all skeptical of politicians these days, sadly. We hear good words and take them with a grain of salt. It is my sincere hope that someone with such deep ties to Mazatlán as Felton has, someone who has over the years shown his love for our city and its downtrodden, someone married to someone as wonderful and values-focused as Sylvia Treviño, someone who loves sports, the outdoors, the environment, and who respects history and heritage as well as diversity, might have a hope of truly making a difference.

May our city pull together and, as Felton says, truly transform itself!

One final note: We shared with you recently the gorgeous dress that the town of El Rosario had created to honor its town. Evidently Mazatlán has taken their example, as today we witnessed the unveiling of two new dresses representing our port. Photos below.

FINALLY! Love from a sushi-snob, right here in Mazatlán

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Photo from the Mahi Sushi Facebook page

It all began with a photo on Facebook, similar to the one above, posted by my friend Gaby. Since she lives much of the year in southern California, home of some awesome sushi, her message definitely got my attention:

“Deliiiiiiiciosoooo! Vengan a #mahisushibistro. Hiper recomendado! #visitamazatlan”

“Where is it, Gaby?” I quickly texted, and it turns out this magical Mahi Sushi Bistro (01 669 983 2801) is practically right next door to me, on Avenida del Mar in the former coffee shop site between the Hotel Don Pelayo and Hotel Amigos Plaza. Because today I am mourning the departure of my cousins who were visiting us for Christmas, we attempted to cheer ourselves up by trying this place.

And—oh my—what a place it is! Everything we were served was a feast for the eyes as well as the taste buds! And SUCH generous portions! We waddled out, as the taste was so good we couldn’t stop ourselves from finishing all that we were served.

With the abundant fresh-caught fish and seafood we have available to us here in Mazatlán, it makes sense that we have sushi shops on every corner. But I’ve tried many of them, and am in love with none. I will admit that, after living so many years in Japan and commuting there for over half of my life, I am a bit of a sushi snob. Cream cheese does NOT belong in quality sushi, IMHO, and sushi menus should NOT be comprised of all cooked rather than raw fish! Don’t even get me started on the mayonnaise and kamaboko (surimi) that most Mazatlecos put in sushi rolls.

While Mahi Sushi is most definitely not the traditional sushi I know and crave,  I definitely agree with my friend: do yourself a favor and check it out!

They advertise themselves as a fusion of Japanese cuisine and Sea of Cortés flavors. The menu includes fresh sashimi, some standard nigiri, a few cooked dishes, and a creative variety of sushi rolls filled with lobster, prawns, crab, mahi-mahi, sword fish, tuna, octopus, eel, oysters, marlin, masago, and roe. Add to that mango, avocado, chambray onions, and cilantro; topped with sauces such as ponzu, Thai-style green curry, or ginger dressing; and garnished with peppers (jalapeños, serranos, habaneros, Caribbean escafaldo), garlic chips, green tea salt, or black and white sesame seeds… the heady combination of international flavors made me feel that I’d died and gone to heaven! I owe you, Gaby dear!

Sous chef Jorge

Sous chef Jorge and a sample of the generous portions

Chef Ricardo worked at Nick-san in Los Cabos. We are so fortunate that he has brought his eye for flair and his excellent taste to Mazatlán! He has taught his sous-chef, Jorge, who prepared all our food today, impressively well. Mahi Sushi is owned by Carlos Moreno, who is currently out of town for the holiday.

When we sat down, so many things on the menu looked so good that we were befuddled what to order. The waiter brought us over a tasting of the Sashimi Currican: spicy kani (the imitation crab made from fish cake) and avocado topped with thin slices of mahi-mahi, yuzu (soy sauce mixed with yuzu citrus fruit), and black and white sesame seeds. Oh so good! Next up were the dumplings we’d ordered as an appetizer—filled with ground smoked pork and vegetables, covered in a house sauce, served on a bed of lettuce with a beautiful fresh beet garnish.

Sashimi Currican
Pork Dumplings

I ordered a Mango Roll (below): spicy crab and prawn tempura wrapped in colorful soy paper, topped with fresh mango and serrano pepper. I would add that this roll did include cream cheese, which it did not need, and which was not noted on the menu. The sous chef told me it’s their only roll that includes cream cheese, unluckily for me. Other than that, the dish was superb.

Mango Roll
Mango Roll

Our son Danny, who always orders the best thing at the table, did so again today (below). Every one of us sopped up the incredible sauce from this dish! Crab, shrimp tempura, cilantro, mango and  avocado in a soy paper-wrapped rice roll, placed on a bed of Thai green curry sauce. This was completely to die for!

Green Curry Roll
Green Curry Roll

Greg ordered fried rice, which was also very good. All of this was obviously way too much food for three people, though it was all so good that not a grain of rice remained on any plate. The waiter, however, brought us a second tasting: Sashimi Black and White—thin slices of sword fish, black and white sesame seeds, purple onion relish, a crisp-fried slice of garlic, and a bit of curry oil, served on a bed of ponzu. This too was awesome.

Sashimi Black and White

Sashimi Black and White

The interior of Mahi Sushi is simple, clean, bright and pleasant.

Interior
Interior
Interior

The views from the restaurant are direct to the ocean, the islands, and downtown, looking past the cars on the Avenue, of course.

Views to the ocean
Views to the ocean

I was enthralled with Mahi Sushi, and hope it will succeed. It is a wonderful addition to our local restaurant scene. Because it’s a new place, and the staff seems dedicated and enthusiastic, I’d like to offer a few small (nitpick but important) suggestions in hopes that they might be helpful.

  1. With a place of this caliber and this price point (on the high end for Mazatlán), please purchase some chopstick rests (or chopstick “pillows,” as we say in Japanese). Otherwise the waiters have to touch our chopsticks as they clear the dishes, which is far from ideal. The rests would also add a quality look to the table setting.
  2. The climate here in Mazatlán demands coasters for cold drink glasses, or the table quickly becomes flooded. I improvised both the rests and the coasters for us today (photo below).
  3. The generous dish of shouga/pickled ginger and the beautiful serving of wasabi were terrific. I was disappointed, however, that just like every other sushi place in town, I had to ask for wasabi in order to get it. If these gorgeous dishes were served without the customer having to specially request them, wouldn’t that be wonderful? Maybe that’s too wasteful for those who don’t eat them?
  4. PLEASE purchase some green tea and a teapot! 😉
    My homemade chopstick pillow and coaster
    Gorgeously detailed wasabi and generous portion of shouga

I do hope that Mahi Sushi Bistro meets with much success. They already appear to get quite crowded in the evening, and with a young, hip crowd of clientele. Let us hope!

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NOTE: Each time we write about a restaurant, we receive requests and suggestions for other restaurants to review. VidaMaz does not write restaurant reviews. We write about our every day life here, as expats in Mazatlán (“la vida Mazatleca”). If we happen upon a restaurant, bar or shop that we love or think is noteworthy, we often publish about it (if our busy lives permit). We trust you’ll understand.

So So Happy for Southern Sinaloa Organics

Productos Rivera logo¡Mil felicidades a Productos Rivera!

You probably recognize them from our Saturday Mazatlán Farmers’ Market. Productos Rivera are from Escuinapa, just south of Mazatlán, and have been growing mangoes since 1970. They hold US organic certification. Today in the Noroeste I read that they have just signed a new contract with UK-based Marks and Spencer.

I’m so excited for southern Sinaloa, for our farming industry, and especially for organic farming in this gorgeous part of our fair state! Thank you for leading the way and strengthening our local economy, our environment, our health, and our reputation in world markets!

22,000 hectares of land around Escuinapa, Concordia and El Rosario are dedicated to mango; southern Sinaloa has perfect conditions and micro-climates for the best mangoes the world has to offer. Productos Rivera already sell their mangoes in the US market, and they have been attending international trade shows and trying to crack the European market for the past 15 years.

In an attempt to provide more year-round employment to the 150 people they employ in season (May-September), Productos Rivera began dehydrating mangoes in 1995. They sell fresh as well as dried mango, dried mango with chile, and decorative dried fruit arrangements. To quote the Noroeste article, “Last year we produced 50,000 tons of mangoes, and most of it was exported fresh to the USA. But we need to find a way to add value to our product and to differentiate it, because when we have good harvests and lots of mango, the prices fall,” said Ernesto Rivera Valdez, Director General of the firm.

Productos Rivera already exports about 100 tons of dehydrated mango per year to the US, where they are sold in Starbucks, Whole Foods, CVS, Draeger’s, Wegmans, and Hudson News. Thanks to this new agreement, an initial shipment of nine tons of dried local mango will soon depart for London. May the Londoners learn what we already know: Sinaloan mangoes ROCK!