(FYI: “Retén” = checkpoint. You’ll be using that word a lot down here.)
If you’re driving into Baja these days, don’t be surprised if you get greeted by flashing lights, a clipboard, and someone asking, “¿Y las placas, joven?”
Since April, security checkpoints have popped up like taco stands—starting at San Ysidro, rolling through Playas de Tijuana, Rosarito, the scenic highway, and greeting you again at Ensenada’s toll booths.
Whether you’re local, foreign, or just trying to find a decent beach, odds are you’ve passed at least one. Or five.
The official story? It’s part of a long-term plan to reinforce security across the state. Vehicles without plates, questionable tints, and anything that looks slightly too chill are fair game.
And while some say it feels like overkill, others see it as a welcome sign of order—finally.
There’s a new proposal making noise across the border—and it’s got Baja’s name all over it. U.S. lawmakers are pushing for a 5% fee on money sent through remittances. That might sound like a distant debate in D.C., but here in Baja? It hits close to home.
Who Sends the Money?
Baja California—especially Tijuana—runs on a two-country rhythm. According to government data and INEGI, over 75,000 people live in Baja but work across the border in the U.S. Every day, they cross, earn in dollars, and spend or send money back home. Whether it’s covering rent, buying groceries, or paying school fees, those remittances keep thousands of families afloat.
So, what happens if those wire transfers suddenly come with a 5% tax?
That’s the question everyone’s asking.
The Proposal That Started It All
Last week, the U.S. House Ways and Means Committee gave the green light to a bill that would charge a 5% remittance fee. The catch? It applies only to people who aren’t U.S. citizens or legal residents. That includes visa holders and undocumented workers—many of whom pay taxes and contribute to the U.S. economy every day.
Supporters say it would fund border security. Critics say it’s a slap in the face to the same people holding up entire industries like agriculture, construction, and hospitality.
Sheinbaum Fires Back
President Claudia Sheinbaum didn’t hold back. She called the proposal “unacceptable” and “unconstitutional,” pointing out that Mexicans working in the U.S. already pay taxes—on both sides of the border, in many cases.
She also warned that this kind of policy could backfire. “This will only encourage informal money transfers,” she said, “and hurt the people who rely on them most.”
Mexico has already started reaching out to U.S. lawmakers to push back diplomatically—and loudly.
Will Baja Feel It?
Yes, but maybe not how you think.
Since so many people live in Tijuana but earn their income in the U.S., they often spend their dollars directly here, not through formal remittances. That daily, cross-border flow of people and money keeps Baja’s economy humming.
Still, if this proposal passes, families who rely on transfers from relatives deeper in the U.S.—say in Arizona, Nevada, or California—will feel the squeeze.
And if workers start using informal channels to dodge the tax? That could make things messier—and riskier.
Will Baja Pay the Price for Earning the American Dream?
What’s Next?
For now, the bill still has to make it through the full House, then the Senate, then land on the president’s desk. Even if it passes, it wouldn’t go into effect until 2026 at the earliest.
When someone recommended “Yatai” to us, I expected a fancy restaurant tucked away in Ensenada’s downtown. Maybe soft jazz. Maybe a waitlist. Instead, I found a carreta—yes, a literal street cart. But don’t let that fool you. This cart packs more fire (sometimes literally) than many fine-dining kitchens.
Yatai, which in Japanese means “mobile food stall,” is led by chef David Lara and Marco Antonio Salinas. Although it may appear modest, what’s happening behind the counter is far from ordinary. Chef David trained in Mexico, but his culinary compass points straight to Japan. In fact, he’s even performed ronqueos—the knife skills required to break down a whole bluefin tuna. It’s not just impressive; it’s sacred in Japanese seafood culture.
Chef David Lara shows off his yanagiba—Japan’s blade of choice for slicing sashimi with surgical precision and serious style
One Meal, Many Surprises
My husband Oliver and I chose Yatai to celebrate our wedding anniversary. At first, we weren’t even sure we’d found the right place. After all, you don’t expect high-end omakase under a tarp. But there it was—and as soon as we sat down, the team welcomed us with a complimentary sake. A small detail, but a thoughtful one. And yes, it was real Japanese sake (they even showed us the bottle).
We ordered the omakase—a Japanese tradition where the chef decides what you’ll eat. It translates to “I leave it up to you,” and when you leave it to Chef David, you’re in expert hands. He watched us as we tasted, quietly noting our reactions to guide the next course. That night, I discovered I like sea urchin more than I ever thought possible.
For our third experience, we brought Chef David and Marco to our home for a larger family gathering. Since Yatai only has six seats and we were a group of ten, this setup made more sense. That time, we had tuna from Bluefina. Every dish felt intentional, fresh, and beautifully executed. Here’s what we enjoyed during that experience:
Seaweed salad
Oyster with negitoro (minced tuna belly + green onion)
Kampachi nigiri
Akami nigiri (lean tuna)
Chutoro nigiri (medium fatty tuna)
Truffled tuna tartare
Seared salmon nigiri
Toro nigiri with truffle paste
Spicy onion hand roll
Truffle hand roll
Miso soup
Eel with foie gras
Yes, you read that last one right. Eel. With foie gras. It sounds insane—but it tastes like silk and smoke with a hint of “this is your new favorite dish.”
The Secret Is in the Ingredients
While the presentation wows, it’s the ingredients that make Yatai unforgettable. Every element is fresh, often local, and carefully selected. Take the oyster, for example. It came from Bahía Falsa in San Quintín—a great origin on its own. But the way it was prepared? That turned it into the best oyster I’ve ever eaten. The tiny flower on top wasn’t just decoration. It was flavor. It was purpose.
Then there’s the value. In a town where food prices keep climbing “Valle-style,” Yatai remains grounded. Chef David delivers top-tier ingredients without the high-end ego. And when you’re feeding a family of six like mine, that matters.
A Gringo Gazette North special ops unit (armed with chopsticks, forks, and questionable self-control).
Chef David isn’t just slicing fish—he’s crafting memories, quietly building something special under that awning. So if you find yourself lucky enough to land a seat at Yatai, don’t ask for the menu. Just let go. Trust the chef. Let the food speak.
After all, not every treasure sparkles on the outside. Some smell like seared toro… and taste like love.
Welcome to Sabor Patrol—the section where we hunt down everything worth tasting in Baja and beyond. No five-star rating scales. No white tablecloth snobbery. Just real stories, unexpected finds, and flavor with zero filter.
Whether it’s sushi served under a tarp or ribeye that makes grown men cry, we’re chasing the unforgettable—one bite at a time. Sometimes it’s sizzling. Other times it’s hidden behind a handwritten menu taped to a cooler. Either way, we’ll find it.
Of course, not everything lives up to the hype. If it’s overrated, we’ll let you know—gently. (Maybe.)
The numbers are grim—46 lives lost in Baja California this year to heat-related causes, with nearly 250 others suffering serious effects. In response, the state has rolled out its “Verano Seguro” campaign, a life-saving effort to prevent more deaths as temperatures continue to climb.
On Friday, state health secretary José Adrián Medina Amarillas confirmed what many feared: 2024 has already broken records for heat fatalities, and summer hasn’t even peaked. “The first two deaths were agricultural workers,” Medina said, “which is why we’re getting ahead of this now.”
The state is deploying 300 hydration stations across Mexicali, the Valle, and San Felipe—strategically placed where they’re needed most: near agricultural zones and places where people experiencing homelessness gather. These mobile hubs will provide water, electrolytes, and a moment of relief for those enduring the furnace-like sun.
This isn’t just about numbers. It’s about the lives of people who work under the sun for hours without shade, and those with nowhere to sleep but the streets. Health teams will also be visiting packaging centers and job sites across the valley, hoping to intercept dehydration before it turns deadly.
Medina made it clear: recognizing heatstroke symptoms can make the difference between life and death. These include extreme body temperature, chills, confusion, and seizures. “It starts with internal overheating,” he explained, “and can spiral into system-wide collapse, brain damage, or worse.”
If you’re working outside, walking long distances, or even just stuck without AC, take this seriously. This is no ordinary summer—it’s a scorching, relentless gauntlet. And for some, hydration could be the only thing standing between them and tragedy.
Water isn’t just refreshing anymore. It’s survival.
This week’s border buzz isn’t about people. It’s about cows—and one nasty little parasite.
The U.S. just paused cattle imports from Mexico. The freeze will last 15 days. The reason? A flesh-eating pest called theNew World screwworm.
The worm showed up in Chiapas and Veracruz. Those states aren’t major cattle exporters. Still, the U.S. didn’t want to risk it.
So, they shut the gates—fast.
That didn’t sit well with Mexico. President Sheinbaum fired back. “Mexico is no one’s piñata,” she said. Meanwhile, Agriculture Secretary Julio Berdegué called out the lack of warning. After all, both countries have protocols for this.
Despite the drama, both sides are working together. Mexico jumped into action. Officials started releasing sterile flies to stop the worms from spreading. Weird, yes—but also effective.
The USDA admitted the effort is solid. They’re staying in touch with Mexican authorities. That’s a good sign.
But ranchers are nervous. Mexico sends over $1 billion in cattle to the U.S. each year. Even a short delay can cause headaches. On the U.S. side, buyers are watching closely too.
Nobody wants worms crossing the border. But nobody wants to lose business either.
The image titled “¡Cuidado con el Gusano Barrenador!” (Beware of the Screwworm!) provides information in Spanish about the New World screwworm fly, Cochliomyia hominivorax, and its life cycle. It warns about the dangers of screwworm infestation, where some fly species deposit their eggs in superficial wounds of mammals. The larva is described as resembling a small screw with rings of spines and hooks for tearing tissues. It affects all warm-blooded animals, including humans, with cattle, horses, goats, pigs, dogs, cats, birds, and deer being more susceptible, usually in open wounds. In people, infestations require hospitalization. The life cycle includes oviposition where the female fly lays up to 3,000 eggs in three days, the larval phase where the larvae hatch and feed on living tissue, the pupal phase in the soil, and finally the adult that emerges in 7 to 10 days and can fly long distances. If animals do not receive treatment, they can die within one to two weeks. The image also highlights that it is a zoonosis, emphasizing the need for extreme precautions for its control. In summary, the infographic alerts about the screwworm, details its life cycle, identifies hosts, describes the effects, and underscores its zoonotic nature and the importance of control.Read more: Cows on Hold, But Cooperation Rides Strong
Rosarito’s most heartwarming tradition is making its way back to shore. After weeks of uncertainty, the beloved surf therapy sessions for children with disabilities are officially returning to Raul’s Beach starting May 31—and they’re bringing big smiles and even bigger waves.
The nonprofit behind this feel-good project, Olas Para Todos (Waves for Everyone), has been giving kids the chance to catch waves and confidence for over a decade. Spearheaded by Carlos Luna, the group pairs children and teens with expert volunteers who guide them safely into the ocean for what many call life-changing therapy.
Although Raul’s Beach, located near Kilometer 42 in Primo Tapia, has been closed off to the general public, the landowners have graciously agreed to open it for these monthly sessions through November.
Photo: Example of activities in the event
The first event will accommodate 40 participants, ages six and up. And here’s the kicker—it’s all free. From wetsuits to boards, everything is provided. Parents only need to sign up through the association’s social media pages.
This year, the organization is stepping up its safety game with help from a local paramedic school, ensuring more support both on land and in the water. And now that Olas Para Todos is officially registered as an association, it can receive donations—helping expand a program that already touches the lives of 350 to 400 kids annually.
Luna says the group is also hoping to rally support from the local government, including councilman Fidel Ortiz Mendoza, who heads up the Disability and Inclusion Committee.
With a fresh wave of backing and plenty of heart, Rosarito’s surf therapy program isn’t just back—it’s stronger than ever.
Want to donate, volunteer, or register your child? Look up Olas Para Todos on Facebook and be part of the magic.
While flowers, mariachis, and teary poems dominate Mexico’s Mother’s Day, Mexicali’s health officials are doing something a little different this year: they’re calling on men to step up and do their part — scissors and all.
In honor of May 10 (yes, that’s Mexican Mother’s Day, for you gringos still texting your mom next Sunday), health authorities in Mexicali are offering free vasectomiesthroughout the month. That’s right, gentlemen: snip now, skip diapers later.
The program is led by the Baja California Ministry of Health and is part of a statewide push for shared responsibility in family planning. And let’s be honest — moms have done enough. This time, it’s the guys’ turn to make a small but meaningful sacrifice.
The procedure is quick, outpatient, and 100% free. No hospital stay, no scalpel, and no regrets (well, unless you really wanted that sixth kid).
#Vasectomy
Appointments can be scheduled through your local health center in Mexicali, and walk-ins may be accepted depending on availability. And don’t worry — there’s counseling beforehand, so no one walks in without knowing what they’re leaving without.
This campaign isn’t about pushing anything. It’s about offering real options. And while it may raise some eyebrows, it’s also raising awareness that responsibility isn’t just for mamá.
So if you’re a father who’s done his duty, or a partner who’s ready to show love in a whole new way, this might just be the best gift you can give this May.
💜 Flowers wilt. Chocolates melt. But this? This lasts.
A new executive order from President Trump is shaking up border trucking like a pothole on the Tijuana freeway. The mandate? All commercial drivers entering the U.S. must speak English — and they’ve got 60 days to prove it.
Currently, only 3 out of 10 truckers along the border speak English well enough to explain a flat tire, let alone communicate with U.S. safety officials. As a result, this mandate has sent ripples through the transport community — and not the good kind.
Representing the voice of many concerned drivers, Israel Delgado Vallejo, vice president for the Northwest Region of CANACAR(Mexico’s National Chamber of Freight Transport) and delegate in Tijuana, weighed in on the decision:
# Israel Delegado Vallejo, vice president CANACAR
👉 “There are many capable drivers who simply don’t speak English, and that doesn’t make them less safe.”
In theory, the rule aims to improve communication and road safety. In practice, however, it’s throwing a wrench into binational commerce. The order requires drivers to read signs, follow written instructions, and speak directly to U.S. officers — all in English. If they can’t, they’ll be sidelined.
Meanwhile, truckers and companies now scramble to meet the language requirement. For many, that means urgent training, higher costs, and disrupted schedules — all under a tight two-month deadline.
Moreover, Vallejo warns this could clog ports of entry and delay cargo, affecting everything from avocados to auto parts. “This is a slap in the face to working people who’ve delivered goods safely for decades,” he said.
So now what? Either drivers pick up English fast — or trade slows down faster. Border business just got bilingual. And no, “Spanglish” doesn’t count.
Before you grab that taco or adjust your sunglasses — wash your hands. Seriously.
Every May 5, the world celebrates Hand Hygiene Day, and this year the Baja California Health Department joined in, reminding everyone that soap and water are still the OG disease fighters. From the flu to COVID-19, handwashing helps keep the bugs at bay.
Dr. Adrián Medina Amarillas, our state’s health secretary, didn’t mince words: clean hands save lives. He recommends a solid 40–60 seconds of washing — palms, backs, between the fingers, thumbs, under the nails — the works. No soap? Use hand sanitizer with at least 70% alcohol.
#Hand Hygiene Day
👏🏼 But here’s the twist — Mexico’s own ReMIEIE (Red Mexicana Interdisciplinaria de Educación e Investigación en Enfermería) is also backing the campaign, because nurses and researchers know better than anyone: health starts with the basics.
So today, celebrate your hands. Wash ‘em like you mean it. And maybe keep that hand sanitizer handy… just in case.
Ensenada Celebrates Tuna Day with Free Family Event
This Saturday, May 3, Ensenada is throwing a party for one of our favorite sea creatures — the tuna.
From 11:00 a.m. to 5:00 p.m., the Caracol Science Museum will host a free event full of tasty food, hands-on activities, and cool facts. The star of the show? The bluefin tuna. The event also celebrates the reopening of the exhibit“Aleta Azul: El Atún del Pacífico.”
#Aleta Azul (Bluefin)
One highlight is the ronqueo demonstration — the traditional art of filleting bluefin tuna. An expert from Baja Aqua Farms, along with chef Miguel Bahena, will show the process live. It’s a mix of tradition, precision, and culinary skill you rarely get to see.
#filleting bluefin tuna
Throughout the day, guests can also enjoy educational talks, raffles, fun stations for kids, and plenty of food. There’s something for everyone, whether you’re a seafood fan, science lover, or just looking for a fun way to spend your Saturday.
The event is organized by the Caracol Museo de Ciencias, with support from Baja Aqua Farms and Bluefina. Best of all, admission is free.
🐟 Come celebrate one of Baja’s greatest catches — and yes, we mean that literally.
