Today’s Doctor Visit in Mahahual


Mahahual Salud clinic.

Mahahual Salud clinic.

I just got back from the doctor, it cost me $5.40 usd. I have been having stomach problems, so I went by the clinic here this morning. The doctor checked my blood sugar, fine, blood pressure low as usual, and I weigh a whopping 166 pounds. He gave me some medicine for my stomach, gave me some advice. I only had to wait 15 minutes, and I actually saw the doctor. At the end, I asked him how much, and he said whatever I want to give, I gave him 100 pesos and went on my way. And get this, my last 2 pair of eyeglasses, I got for free from an eye clinic they had here in Mahahual. So you guys in the USA can trash Mexico all you want, I am not going anywhere, I got all I need here.

I just realized, I go to the doctor much more in Mexico, than I would in the USA. Here I feel like they are not trying to ring up a big bill on me or anything. They actually tell you the truth.

Thanks for reading,

Stewart Rogers USA-South Carolina


How I came to Mahahual

Somebody asked me this question yesterday here at a BBQ, so I thought I would share again today.

Costa Maya Mahahual

Here is the second article of a series of articles now running in the Yucatan Times.  It tells the story how I ended up in Mahahual, Mexico.

Expat Insights Part II: How I came to Mahahual

 Stewart Rogers is an American expatriate who lived in Belize for two years before relocating to Mahahual, Quintana Roo, where he has lived for the past four years. He is webmaster for the web blog, The blog is sponsored by a real estate company in Mahahual. He has written a series of four articles on his move to the Caribbean and on lifestyles in Belize and Mahahual. The articles are appearing in The Yucatan Times for four consecutive days. This is Stewart Rogers’ story in his own words:  

I had someone ask me recently: “Would you ever live in Belize again?”  I thought about it for a moment, and I said, “No, I…

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Los Dos Locos Cocina Fina, Mahahual


We have a new business in Mahahual, and a new/old way to prepare your meals, boil it in a bag.  I remember in my youth before there were microwaves in every home, my mother used to buy frozen meals like Salisbury steak, Stouffer’s spaghetti, and things like that for us to eat.  They were in bags and frozen, and all you did was boil some water and pop the bags in.  I played sports, and I was always coming and going in high school, so I would boil a bag of Salisbury steak, and pour it over some bread, it was quick and easy, and in those days, it was about all you had.

So I was surprised a couple of weeks ago when I discovered a new business here, that is now making complete boil in the bag meals.  I had several of them this past week and they were good.  There are not a lot of microwaves on the Mexican Caribbean, but everybody has a pot and a way to boil water.  I took mine up to the roof and boiled mine in the kitchen we have there at my hotel, K’ay Kay.

I had gaucho chili one day, Bourbon BBQ the next, and last night I finished off my stash with some baked beans and burritos.  It was perfect size and portion for me, and perfect bachelor food.  I was on the roof the other night boiling some water in a pot, and a Mexican woman was standing there, and she could not believe I just dropped a bag in the water, and that was my meal.  She had never seen that before, and I had to explain the concept to her, in Spanish.

Los Dos Loos was started by a local expat here Amanda Zenil and her husband.  She manages some beach properties on the road south of Mahahual on the way to Xcalak, Casa Playa Maya. Now remember Los Dos Locos is not a restaurant, but you can order and have it picked up.

They started the “Fresh Food on the Fly” concept because they know that people who live here full and part-time can get tired of the same options that are available here, (don’t I know it).  They have heard expats complaining that after many years of living here in this Paradise … there are *Tired of the FooD*! (her words)

Amanda told me she understands that not everyone likes to cook every meal, every day and going out to dinner can be an ordeal, especially when you live a ways out-of-town  and/or on a bumpy beach road. She found that people LOVE to have a local option that makes it super easy to prepare yummy meals for themselves, family & friends. (bulk packaging is available).

Amanda and her husband  have always loved traveling and trying the local foods. With his Polish~American self mixed up with her Mexican~American blood, they like to come up with fresh new recipe ideas to Happy~Up [& sometimes Completely~Confuze] your Tasty Buds! ( her words)

Besides some regional favorites, their menu can include a wide international scope from Polish to Indian, Asian, Italian, classics from Central Mexico (what I grew up with) along with Comfort Foods like Mama used to make. They welcome input on your ideas of menu options. Is there something that you’ve been hankerin’ for? Please let them KnOW!  (again her words)

Amanda Zenil and her husband Richard.

Amanda Zenil and her husband Richard.

In an attempt to reduce the plastic factor of it all …. they are beginning to offer meals in aluminum trays, which can be re-heated in the oven or in a pan of simmering water. They are also in the “test kitchen” with their canning jars for many of their soups and sauces. The bottled items will be priced to include a refundable deposit, to cover that additional expense.

They are priced as a Swanky~in~Town Restaurant. They hope that the convenience of not having to look for your flip~flops or to leave them a tip, will entice you to try some  of their meals.  here is a copy of the latest menu.

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If you are interested in trying some cuisine from Los Dos Locos, they are in Chiara’s Maha Deli, behind Ya Ya beach of the malecon in Mahahual, or you can order direct from them.  All their information is on the sample menu I enclosed in this article.  They are also on Facebook,

So if you are in Mahahual, and are tired of the same old cuisine options here in Mahahual, check out Los Dos Locos, and try some of their unique food.

Thanks for reading,

Stewart Rogers USA-South Carolina

Who Knew?

I remember in college signing up for classes at the University of South Carolina. In my major curriculum I could choose science or a foreign language. I thought, you know I should take Spanish because one day I might need it. Best decision of my life. Who knew I would wide up in Mexico in my later years, speaking Spanish every day. I just thought some Spanish would help me pick up some Latina chicks, but who knew? Plus I sucked at science. I even took Spanish for Journalism, which I use every day now. And never in my wildest dreams when I graduated for college, did I think I would ever end up a member of the Mexican press corp. Life is funny.

My press card, I am an official member of the Mexican press.  Who would think that a country boy from South Carolina, would end up one day in Mexico being a member of the Fifth Estate in Mexico.

My press card, I am an official member of the Mexican press. Who would think that a country boy from South Carolina, would end up one day in Mexico being a member of the Fifth Estate in Mexico.

Thanks for reading,

Stewart Rogers USA-South Carolina

Yucatan flamingo population reportedly is rebounding

The Río Lagartos Biosphere Reserve in the East of Yucatan is one of the main nesting refuges in Mexico for pink flamingos.

“It is a bird that identifies us as a state and as a country, even,” said Jorge Carlos Berlin Montero, delegate of Semarnat in Yucatan.

In Yucatan, this species makes its habitat in the 10 ecological reserves where more than 30 thousand flamingos were detected, which speaks of an imminent recovery of this species after reaching critical indexes in 2012 with 6 thousand of the waterfowl.

Flamngos are said to be rebouding in Yucatan. (PHOTO:

Flamngos are said to be rebouding in Yucatan. (PHOTO:

“Fifteen thousand nests have been identified, and we know that in the case of flamingo the eggs are nested by both male and female, then we are talking about 30 thousand flamingos that are guarding those 15 thousand nests,” explained Berlin Montero, of Semarnat.

Another 5 thousand specimens that are grouped in dispersed populations, far from the communities settled in the reserves, were detected by air and satellite.

Researchers point out that the main natural factors that prevented their reproduction were: climatic changes, water depletion, natural predation and lack of food.

However, indiscriminate hunting and trafficking to commercialize them have been factors that led to population decline.

“Predation, precisely as it is a very beautiful bird and very attractive, there is a risk that from these chicks can be stolen, can be removed from their natural habitat and can be commercialized,” said Berlin Montero, of the Semarnat.

In 2002, more than 90,000 flamingoes were detected, the highest population index in the history of Yucatan.

The General Law of Wildlife establishes fines of 500 thousand pesos for poaching of this species.



Thanks for reading,

Stewart Rogers USA-South Carolina

The History of the Margarita

Today is International Margarita Day, so I thought I would share the history of the Margarita.

Margarita, with salt and lime. Courtesy Flickr user smohundro

As with so many popular things, more than one person has claimed to have invented the margarita. One of the most prevalent stories is that Carlos “Danny” Herrera developed the drink at his Tijuana-area restaurant, Rancho La Gloria, around 1938. As the legend goes, Herrera dreamed up the cocktail for one of his customers, an aspiring actress named Marjorie King who was allergic to all hard alcohol other than tequila. To make the liquor more palatable to his fussy client, he combined the elements of a traditional tequila shot—a lick of salt and a wedge of lime—and turned them into a refreshing drink.

Another top contender for the inventor title is Margarita Sames, a wealthy Dallas socialite who claimed she whipped up the drink for friends at her Acapulco vacation home in 1948. Among her well-connected guests was Tommy Hilton, who eventually added the drink to the bar menu at his hotel chain.

According to The Complete Book of Spirits by Anthony Dias Blue, though, the first importer of Jose Cuervo in the United States advertised with the tagline, “Margarita: it’s more than a girl’s name,” in 1945, three years before Sames claimed to have invented the drink.

In contrast to the fuzzy genesis of the cocktail, the origin of a machine that helped simplify the making of one of its many forms is well documented. In 2005, Smithsonian’s National Museum of American History acquired the world’s first frozen margarita machine, invented in 1971 by Dallas restaurateur Mariano Martinez.

Cocktail fads may come and go, but the margarita’s popularity has remained steady since its invention, whenever and wherever that was.

The Margarita is, almost certainly, the most common tequila-based cocktail in the US and worldwide. It’s served shaken, blended or or straight up, and even has its own glass. But what’s the history behind this famous drink? As with most drinks, nobody really knows their exact origin, and a lot of people have taken credit!


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Who invented it?

There are dozens of stories – many self-reported, and many claiming the Margarita was named after the drink’s recipient. I can’t help but think it’s most likely that the cocktail originated as a variation on the Tequila Daisy Cocktail. A Tequila Daisy is made with Tequila, Lime and Grenadine – and the flower called a “Daisy” in English is called “Margarita” in Spanish. Of course, that’s not the only similar cocktail that was in existence in the 1930’s – one could also easily argue that the Margarita is just a Tequila Sidecar, with Lime instead of lemon juice.


Carlos “Danny” Herrera, 1938/1948:

Carlos “Danny” Herrera supposedly created the cocktail in 1938 (or 1947, or 1948, depending who you ask) for a guest who was allergic to most spirits, but not Tequila. His restaurant was Rancho la Gloria and was halfway between Tijuana and Rosarita, Mexico. The owner of the “La Plaza” bar in San Diego knew Herrera and visited frequently, and was also known for popularizing the Margarita in San Diego in the 40’s. Albert Hernandex, bartender at the La Plaza, also confirmed this story.


Don Carlos, 1941:

In October 1941, Margarita Henkel visited Hussong’s Cantina in Ensenada, Mexico. The bartender there, Don Carlos, had been experimenting with drinks and offered her one of his recent concoctions. The drink was made with equal parts tequila, Controy (a Mexican orange liqueur now known as Naranja in the US) and lime. It was served in a salt-rimmed glass over ice. Don Carlos named the drink after Margarita, as she was the first to try it.


Francisco “Pancho” Morales, 1942:

Francisco Morales created the Margarita on July 4, 1942 in a bar called Tommy’s Place in the El Paso-Juarex area.  Morales was asked to create a Magnolia – a drink he didn’t know. Feigning confidence, he whipped up a drink – that the customer loved. It became the Margarita. According to the LA Times, “over the years, several people claimed to have invented the drink; but Mexico’s official news agency Notimex and many experts say that Morales has the strongest claim. ” Morales moved to the US and became a milkman for 25 years.


Other Claims:

The above are just the beginning – there are dozens of other stories of the Margarita’s creation. Here are a few more, in Chronological order:

  • 1930s: Agua Caliente Racetrack in Tijuana and Bertita’s Bar in Tasca, Mexico both claimed to have created the Margarita.
  • 1935: A Bartender at Las Dos Republicas in Matamoros, Mexico supposedly created the drink for a guest named Marguerite Hemery. She loved the cocktail, and he named the drink after her – the “Marguerita”
  • 1936: According to Salvador Negrete, his father Danny Negrete was a bartender at the Hotel Garci-Crespo in Puebla, Mexico. The drink was a wedding present to his brother’s Fiance, Margarita. The drink was equal parts tequila, triple sec and lime juice and served over crushed ice.
  • 1936-1937: John Durlesser was Head barman of the Los Angeles bar, McHenry’s Tail O’ the Cock Restaurant, and claims to have invented the cocktail as a tribute to a girlfriend of his who had passed away many years prior in a hunting accident. Durlesser recounted this story in a 1970’s interview.
  • 1937: “The Picador” cocktail was published in London’s Cafe Royal cocktail book. The recipe is almost exactly the same as a 2:1:1 Margarita, though without salt.
  • 1940’s: Enrique Bastate Gutierrez worked at The Foreign Club in Tijuana where Margarita Carmen Cansino (Stage name: Rita Hayworth) worked as part of a dance act. Gutierrez claims to have invented the Margarita in the dancer’s honor.
  • 1948: Margaret “Margarita” Sames was a rich, young Texas socialite and was hosting a Christmas party at her home in Acapulco. The story goes, Sames was challenged to create a cocktail and the result was the Margarita. Supposedly guests at the party included Nick Hilton, founder of the Hilton hotel chain, as well as Joseph Drown, owner of the Hotel Bel-Air in Los Angeles, and Shelton McHenry, the owner of the LA nightspot Tail o’ the Cock. (Sound Familiar?) She credited her guests with helping to popularize the drink.


P2 - History of Margarita


Notable Dates in the Margarita’s History:

Aside from its inception, there are some other dates that are arguably extremely important for the rise in the Margarita’s popularity:

  • 1945: Jose Cuervo is advertised in the United States with the tagline “Margarita: it’s more than a girl’s name”
  • 1953: Esquire Magazine highlights the Margarita as the Drink of the Month
  • 1965: Tommy’s Margarita was invented by Julio Bermejo who named it after his family’s Mexican restaurant and bar in San Francisco, the self-proclaimed “premier tequila bar on earth”.
  • 1971: Mariano Martinez, the owner of Mariano’s Mexican Cuisine, invented the world’s first frozen Margarita machine to help keep up with demand at his bar. He was inspired by the local 7-11’s Slurpee machine, and adapted the machine to work for Margaritas. It became a hit, and other versions of the machine quickly spread. (As a side note, the original Margarita Machine was donated to the Smithsonian’s National Museum of American History in 2005.)


One Margarita, Two Margarita, Three Margarita…

In my opinion, the reason there are so many stories for the History of the Margarita is that lots of people probably did invent it. It’s a relatively simple drink that’s not a distant variation from reasonably well known cocktails at the time. The fact that it was “invented” in so many places is a testament to how great of a cocktail it is. As far as I’m concerned, I appreciate each and every person who “invented” the drink and helped make it as popular as it is today!

By the way – here are my personal favorite Classic Margarita and Tommy’s Margarita recipes, in case you’re feeling inspired!


Thanks for reading,

Stewart Rogers USA-south Carolina