JENESIS

I am not positive. I know that I want someone that can make sure that the set up an the location is good and that my DJ, Mariachi and photographer are going to show up.

What are the guidelines? What should I be doing?

Quote: Originally Posted by TOESNTHESND Hopefully this is all a good sign for future planning! Yes it is. Thank you so much. I wasn't getting much help from Maye. She told me that all she did was coordinate vendors, and I think I will need some help with other things, such as blood work. Thanks again. I will e-mail them.

After reading such a favorable review about Baja, I'm wondering more about them. Has anyone used them?

Quote: Originally Posted by JENGONDA9 i would try norman diego's mexican inn or los milagros, both of which are under $100 and really cute. check them out on tripadvisor, they are well rated. if they want to pay a bit more, like $150, my favorite place in the bungalows. these are all much more like a bed and breakfast than a resort but they are awesome You have stayed at The Bungalows! Great. I have talked my inlaws into staying there and we are thinking of going there after everryone is gone. When you have a chance can you tell me more about it? Thanks

Maybe. Hell, he's going to Vegas next week with out me

My spring break is in APril and Emeline gave me two nights that are open, but she wants us there by 12:00pm on Friday. That would mean Gavin needs to take Thursday adn Friday off. I really want to see the place before June though. I don't know yet.

Which is more comfortable?

Which is more comfortable?

Did anyone go for the tasting at the Hilton yet?

Thanks. Let me know

I'm in. Let me know what I need to do.

Quote: Originally Posted by REBECCA That sound really good! I filed it with my other recipes. Do you serve it with rice or is it more like a stew?? What are alcaparrados? Can they be bought at the regular grocery store or do I need to go to a specialty store? I servied it with rice. I think you need some sort of starch with it. The alcaparrados are green olives, capers, adn pimentos all in the same jar. I bought minein the Mexican food area of a normal store.

Oh good. I thought I was the only female who couldn't handle those events.

I was a at wedding over the summer where it was also a buffet and no seating chart. There weren't even actual proper dinner tables. It was in her father's beautiful yard and there high tables scattered throughout the yard as well as some low one with seats. Shortly after the ceremony was over the buffet was ready and people just shuffled around the yard. This might sound like chaos, but that is my fault for not being ableto explain it properly. It was one of the most enjoyable and comfortable weddings ever. I walked out of there with so many visions of what my wedding would look like. Unfortunately my fiance does not want a buffet, so the set up is out the window.

We were at a Cuban restaurant a few weeks ago and this was on the menu. I was debating between chicken and this. I ended up with the chicken. Anyway, I found this the other day, and made it yesterday. VERY GOOD and VERY EASY. I served it with rice and black beans, which is how they did it at the restaurant. ROPA VIEJA Serves 4 (We both have BIG appetites and there were 6 servings) Active: 15 min/Total: 8 to 10 hr on low Ropa vieja means "old clothes" in Spanish. This famous Cuban dish is so named because the shredded beef resembles clothes so worn that they fall apart. Alcaparrado means green olives, often stuffed with pimientos and capers mixed together. 2 cubanelle or Italian frying peppers, seeded and sliced 1 cup sliced onion 1 can (8 oz) tomato sauce ¼ cup tomato paste 1 Tbsp each olive oil, cider vinegar and minced garlic 1 tsp ground cumin 1 bay leaf ½ tsp salt 1½-lb boneless chuck steak 1/3 cup coarsely chopped alcaparrado (we used Goya), or 1/3 cup pimiento-stuffed olives plus 2 Tbsp chopped capers 1/3 cup chopped cilantro 1. Mix all ingredients except steak, alcaparrado and cilantro in a 3½-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture. 2. Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board. Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in alcaparrado and chopped cilantro and serve.

I am not having one. I figured that if they are willing to come to Mexico, that is enough. Plus, I really dislike going to bridal showers. I don't think i would find mine any different. Wow that sounds really negative. Anyway, I have found that the couples showers are more enjoyable. There is not as much sitting around and waiting, and there isn't the opeing gifts show. It's more of a party.

THat's a possibility. Does anyone still have Baja Cantina's website? I thought I saved it, but can't find it. I don't know anything about Tabasco's. Where is that?

Love it. Very nice

I also remembered hearing that which is why I was looking for other options. Most of my guests are staying Cabo San Lucas, so I don't want to ask them to go to San Jose to drink tequila. That would be messy

Ooh! That sounds great.

I am looking for a place to have a tequila tasting and minchies on the day after my wedding. I was looking at Pancho's, but just found a place called Los Garcias. Does anyone know anything about this place? Does anyone know a better option for tequila tasting for a group. Nothing snobby; just something different and fun.

I have contacted Fun and Motivation for a catalog, but have not heard anything back.

I e-mailed you over a month ago for prices from your website. I haven't heard anything yet. Can you please send me some information at [email protected]?

THese are the two women that I talked to. Hope this helps. Itzel Olvera Sales Coordinator Weddings By Riu America's Division Email: [email protected] www.riu.com Jaira Villalobos Riu Palace Cabo San Lucas phone 011 52 624 1467160 fax 011 52 624 1467161 [email protected]