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Sunday, July 3, 2016

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.


Saturday, June 25, 2016

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.

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.

Thursday, June 9, 2016

Abierto Los Cabos

ATP World Tour 250

La Asociación de Tenistas Profesionales (ATP) fue creada en 1972 con la intención de velar y proteger los intereses de los jugadores de tenis.
Desde 1990, la ATP ha organizado el circuito principal de tenis masculino a nivel mundial, sustituyendo al Grand Prix y el World Championship Tennis. Inicialmente se denominaba ATP Tour, y a partir del año 2009 pasó a nombrarse ATP World Tour.
La sede central de la ATP se encuentra localizada en Londres, Gran Bretaña; la división americana se asienta en Ponte Vedra Beach, Florida; la europea reside en Mónaco, y finalmente aquella dedicada al resto del mundo tiene su base de operaciones en Sídney, Australia.
Este año, el Abierto Mexicano 250 tendrá lugar del 8 al 14 de Agosto en Los Cabos y mostrará al mundo la belleza natural y única de este precioso destino, considerado como uno de los destinos turísticos más importantes de México.
El complejo estará ubicado entre Cabo San Lucas y San José del Cabo, el estadio principal tendrá una capacidad para 3 mil 500 personas pensando en que en el algún momento suba de categoría y sea un ATP 500, que también forme parte del US Open Series.



En Solmar Hotels & Resorts estamos listos ,ofreciento tarifas especiales para este importante evento y experiencias únicase e inigualables. 
Chris Kermode, Presidente y Director Ejecutivo de la ATP dijo: “El ATP World Tour celebra 62 torneos en 31 países, con los mejores atletas del mundo compitiendo en muchos de los mejores destinos del mundo. Estamos encantados de dar la bienvenida a  Los Cabos al ATP World Tour. Estamos deseando que llegue el torneo inaugural en 2016, y que celebre muchos más en los años venideros”.  
El torneo en su primera edición contará con la participación de 28 jugadores en singles y 16 dobles.

EL ATP 250 Los Cabos es un evento único en su categoría imposible de perderse.

Reservaciones de Hotel: 01 (624) 145-75-28
Venta de boletos en taquilla:  01 (55) 2167 3232


Monday, March 14, 2016

THE ARCH - CABO SAN LUCAS -



El Arco is an exceedingly popular tourist attraction. The unique rock formation stretches out into the crystal-clear waters where the Pacific Ocean meets the Sea of Cortez. No wonder it is the number one reason for countless vacation photos. 




A visit to the Land's End of the Baja Peninsula, next door to Grand Solmar, is undoubtedly one of the most popular things to do in Cabo San Lucas. In every sense, this site is not to be missed.




Whether viewed from a distance or from almost any vantage point, the image of El Arco is synonymous with Cabo San Lucas. By the way, there’s a reason it’s called Land’s End. If you followed a direct line south from here, you would not touch land again until you reached the South Pole.


 Grand Solmar Land's End



Getting there is easy. Just hail a boat taxi (some with glass bottoms) from the Cabo San Lucas marina. You can view the iconic golden arch from your boat or ask the captain to drop you off at Lover’s Beach (located near the Arch) and arrange for a pick-up time. Enroute, you’ll pass lazy sea lions basking on the rocks. 


Author: Romina Padilla
Marketing Manager

Thursday, March 10, 2016

La Playa del Amor en Los Cabos

La Playa del Amor es un espectáculo natural que no te puedes perder entre el Océano Pacifico y el Mar de Cortes, ubicada al pie del famoso icono turístico del destino: El Arco.


Se trata de la última playa bañada por las aguas del Mar de Cortes antes de llegar al Océano Pacífico, ofrece aguas cristalinas y una diversidad de vida marina. A corta distancia por ambos lados encontramos colonias de lobos marinos tomando el sol sobre las rocas. También podemos encontrar inofensivas mantarayas nadando tranquilamente como si volaran sobre el mar.  A esta playa se puede tener acceso únicamente a través de un taxi acuático desde la Playa El Medano ó desde la Marina de Cabo San Lucas.



Entre las actividades que se pueden realizar en esta playa al final de la Tierra, además de caminar, es el snorkel pero únicamente del lado de la bahía, ya que del lado Océano Pacífico tenemos la Playa del Divorcio altamente peligrosa para nadar ó acercarse a la orilla debido al alto oleaje.

La Playa del Amor es perfecta para pasar el día con tu pareja admirando el extraordinario paisaje.





Autor: Romina Padilla
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