Chef Diego takes on BBQ - and comes out ahead

They say it’s location, location, location.

And if that’s the case, La Hoguera has it all wrapped up.

Perched on the beach in the north end of the Gold Zone, with the sea breeze blowing and Bird Island seemingly within arm’s reach, this new BBQ spot is a cornucopia of sensory delights.

Attentive, smiling, sufficiently bi-lingual service? Check.

Eclectic, contemporary, interesting lay-out and décor? Check.

The lowly potato takes on new life as a “papa loca”

How a baked potato could take on such mythical qualities eluded me until I experienced my first papa loca here in Mazatlán. Of course, I had heard-tell of big baked potatoes with all kinds of “stuff” on them before, from Mexican friends in California. But as is rarely the case, the reality of these scrumptious, foil-wrapped, fire-baked, carne-asada-filled, sour cream-and-butter slathered, guacamole-salsa-and-grilled-onion-topped taters far surpassed my expectations

Foodies, rejoice: So many options, so little time!

One look at “The B” Art & Bistro (opposite the Fiesta Holiday Inn in the Gold Zone) and you know Mazatlán is growing up. Its sleek, chic exterior carries over into the cozy art gallery/bistro, with contemporary seating, a lounge area and an open kitchen that’s really open – co-owner Omar Macías says patrons are welcome to don an apron and step inside to assist the chef. (A blessing or a curse, we shall see!) The walls exhibit local art, and tastings and events are being planned. There’s a nice wine selection and a Mediterranean-inspired menu of breakfast, lunch, dinner and tapas, including pizza, salads, desserts (crème bruleé!) and a patio out front too. Open Tues.-Fri., noon-11:30pm, weekends, 9am-11:30pm. Info: 668-8107.

I find myself relaxing at the Plazuela Machado, with the temperature a comfortable 33 degrees, and writing about red wines. I want to give you a logical wine option that’s perfect for the current temperature.

When talking about red wines we can easily divide them into two categories: the youngs and the aged. The difference is the barrel; youngs are not aged in oak barrels and that’s why we call them “young”- they’re made and sold instantly.