Papas & Beer, Here We Come, Beware!

Question: - Does the crew sleep on the ship?

Polite Answer: Yes, they have quarters on the lower decks of the ship.

What We Were Actually Thinking: No, they actually take a submarine back to land each night. It's quite costly but what other choice do they have?

Did You Know? In 1983, two young Mexican men from Baja were drinking beers when they came up with a vision. They realized Rosarito lacked a place to get a drink in a truly fun, party atmosphere with great music and delicious food.

Rodrigo Ampudia and his uncle, Rogerio Ampudia, were the Mexican entrepreneurs who envisioned the beach club Papas & Beer is today. And finally, after hours of hard work and late nights, the two guys turned their dream into a reality.

The beachside club became notorious for showing people a good time. Whether it was their famous fries (their papas), the team's fun energy, or the extremely welcoming and entertaining environment, people from all over came to have the time of their lives at Papas & Beer.

Did You Know? - A sombrero (Spanish for 'hat', lit. 'shadower'; Spanish: [somˈbɾeɾo]) is a type of wide-brimmed Mexican men's hat used to shield the face and eyes from the sun. It usually has a high pointed crown, an extra-wide brim (broad enough to cast a shadow over the head, neck and shoulders of the wearer) that is slightly upturned at the edge, and a chin strap to hold it in place.

In Mexico, this hat type is known as a sombrero de charro ("charro hat", referring to the traditional Mexican horsemen). In Spanish, any wide-brimmed hat may be considered a sombrero.

Sombreros, like cowboy hats, were designed in response to the demands of the physical environment. The concept of a broad-brimmed hat worn by a rider on horseback can be seen as far back as the Mongolian horsemen of the 13th century.

In hot, sunny climates hats often have evolved wide brims. The exact origin of the Mexican sombrero is unknown, but it is usually accepted that the hat originated with Mestizo cowboys in Central Mexico.

Did You Know? - Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.

Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the sauce brown.

This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect, such as storing the guacamole in an air-tight container or wrapping tightly in plastic to limit the surface area exposed to the air.

Did You Know? - How it is done:

• Lick the skin between your thumb and forefinger or the back of your hand.
• Sprinkle a small pinch of salt onto the area. The saliva will help it stick
• Hold one slice of lime/lemon with your thumb and index finger, using the same hand that contains the salt.
• Breathe out, lick the salt, down your tequila shot and bite the lime. Some people prefer biting the lime before they breathe in, so they don't taste the liquor as much.
• When you drink the shot, throw your head back and try to swallow all of the tequila in one gulp. You are taking a shot, after all.
• Try using pineapple juice as a chaser to the tequila instead of a lime. Enjoy the shot of tequila but before taking a breath, drink the pineapple juice. It will cut the taste of the liquor.