Mi Cortez Zone
No availability found through our partners. Please contact the business directly or check some of our recommended alternatives.
Photos of Mi Cortez Zone
TripAdvisor Reviews Mi Cortez Zone Loreto
Travel Blogs from Loreto
... needles without sponge, trees without soul. Here they stand, getting browner by the hour. There are no tree stands, no way to give them water. It is such a pathetic sight. Are gringo minds so crazed as to demand this supply?
Ours will be a decoration-free Christmas this year, though I have been hunting, without success, for lots of candles. After Dia de los Muertos (Day of the Dead), I did make one good score of simple white candles in sapphire glass, and these ...
Catherine goes fishing. It's not about adding to the local food economy. For her, there is pleasure in finding a dead, almost completely gutted (but still stinky), skin intact fish. It will be no good for our supper, but the skin pouch helps her with overall product silhouette, and the piscine skeleton (more clearly revealed in such a catch as this) helps with the more detailed design carving.
She is at work on a new product idea -- details to be ...
... my body back. But it is no moth.
It is a ruby-throated hummingbird, no food in sight, just come to say hello. She is less than a foot from me, hovering till I look up and acknowledge her. This is the third morning in a row she has come to visit in this way.
She’s gone now, and I am left with pleasure in the surprises that come from not rushing about, and with memories of another part of “slow” from yesterday.
We were alternating at the wheel, making haste, always keeping four eyes on the road.
As we climbed, leaving the hairpin turns of the coastal hills, it looked like more of the road ahead was visible. This was deceptive, however. Vistas opened up but actual road was still only visible for short stretches ahead. Oncoming traffic was typically big rigs, with one set of wheels on the centre line. No shoulders on either side. Wind ...
... were first granted a licence to commercially produce tequila by King Carlos IV of Spain in 1795. Today the distillery occupies a large area of the town and incorporates both traditional and modern techniques in producing several different grades and quality of tequila. Its most exotic and refined versions can sell for up to 2000 Pesos a bottle. The end product is made from the sugary juice squeezed from the boiled pineapple like bloom that
grows within the agave plant and which ...