JorgeLuisGM: TECATE. Baja California. Mexico.

This place from Baja california Mexico it's one of the most beautiful places in the world and I'm not just talking about that they have the most famous spa in all around the world it's because of what you can see here below:

HISTORY

Tecate is the oldest border town in Baja, though in terms of peninsular history, it's still relatively young. In the early 1800's, a few mestizo farmers began working the valley lands. As word got around that the valley was fertile and water - supplied by the Tecate and Las Palmas Rivers - was abundant, more followed. In 1831, Peruvian Juan Bandini receive a land grant of 4,500 hectares from the Mexican government and two years later lais out a town to serve the budding farming community.

Long before Bandini's arrival, the valley surrounding Tecate had been sporadically inhabited by Yuma Indians, who called it Zacate. The Yumas revered 1,520 - meter (5,000 foot) Monte Cuchumá, the valley's most outstanding geographic feature, which today straddles the U.S. - Mexico border. Surviving Kumyais, a sub-tribe of the Yumas, still revere the mountain, and in 1982 they successfully obtained a U.S. agreement to dismantle radio towers on Cuchumá's California side.

Most likely the name Tecate developed from a Spanish corruption of the Indian name for the valley, Zacate. Another theory, rather unlikely, has it that Tecate comes from the English "to cut," since Anglos to the north often came to the valley to cut wood in the late 19th century - though the vegetation in the valley has always consisted mostly of treeless chaparral. The settlement became the capital of a new Mexican municipality in 1892, following completion of a railroad built to connect Tijuana, Tecate, and Mexicali with the national rail system.

Tecate became a household word in Mexico after the founding of the Tecate Brewery in 1943. Aside from the brewery and a few maquiladoras east of the city on Mexico 2, the town remains primarily dependent on agriculture. Tourism, though relatively limited, is also a source of local revenue.

GASTRONOMY

Baja California's Gastronomy declared a State Heritage

RED LOBSTER

This native specie from the coasts of Baja California has been nowadays certified. It is traditionally eaten in the State, and the most famous way to prepare it is the lobster with beans of Puerto Nuevo, although it is also prepared grilled and in salads, among other preparations. ABALONE Baja California is the best quality abalone producer of the world, hosting great fields of this mollusk. It is traditionally eaten across the State, prepared in ceviche, shaved, in filet, in brine, in salad, in cocktails and as abalone chorizo, among others.

ABALONE

Baja California is the best quality abalone producer of the world, hosting great fields of this mollusk. It is traditionally eaten across the State, prepared in ceviche, shaved, in filet, in brine, in salad, in cocktails and as abalone chorizo, among others.

TUNA FISH

Mexico is one of the main producers of tuna fish in the world, and Baja California has the most number of feeding pens of the Country. Nowadays, this fish plays an important roll within the contemporary cuisine of Baja California, being present in a whole diversity of fresh dishes.

LOBSTER WITH BEANS

This dish became popular in the 1950s when the wives of the fishermen of Medio Camino, nowadays Puerto Nuevo, began to offer the tourists visiting the area the most common dish among them: fried red lobster accompanied with beans, rice, salsa and wheat flour tortillas. It is the most famous and requested recipe in the port

FISH TACOS

They are prepared with marinated school shark, covered with flour and egg. Once fried, it is eaten in corn flour tortillas with salsa, mayonnaise and lime. CLAMATO It is said that this beverage was created in El Acuedcto Bar at Mexicali. It is prepared with tomato juice, clam juice and spices. It is usually served with few drops of lime juice, salt and Worcestershire sauce, or sometimes with beer or tequila.

MARGARITA COCKTAIL

This is the most significant and world famous cocktail of Mexico. It was created in Ensenada during the 40s by Mr. David “Deny” Negrete Covarrubias, who was once asked by a lady friend. Mrs. Margarita Orozco, to prepare a beverage with salt. Deny took a shaker, squeezed the lime juice, added white tequila and Cointreau, shaked it with ice and served it in a champagne glass, frosted with salt along the edge.

WINE

Over the last decades, Baja California has become the main wine producer of Mexico, achieving international acknowledgment for its great quality. In the valleys of Guadalupe, Calafia, Santo Tomás, San Vicente and San ntonio de las Minas, grapes like Cabernet Sauvignon, Merlot, Tempranillo, Chardonnay, Sauvignon Blanc and Moscatel are produced by the main producing houses — Santo Tomás, L. A. Cetto, Monte Xanic and Casa Pedro Domecq among them— which create white, rosé, red, sparkling and generous wines.