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The Valle de Guadalupe is located 20 kilometres (12 mi) north of the City of Ensenada and 113 kilometres (70 mi) southeast of the border crossing from San Diego to Tijuana. Its administrative units are Ejido El Porvenir, Francisco Zarco, San Antonio de las Minas, and Colonia Articulo 115.
In 1923, the location at 7th and Westlake was bought out, forcing the restaurant to relocate to its current site at 1310 W. 6th Street in Los Angeles. In 1927, a San Diego rancher taught Fred Cook how to select, hang, and age beef for steaks. This led the restaurant to establish an on-site curing box for aging beef. [2]
The Asian Pacific Thematic Historic District (APTHD) is a historic Chinatown in San Diego, California. It is an eight-block district adjacent to and in part overlapping with the Gaslamp Quarter . The district is bounded by Market Street to the north, 2nd Ave. to the west, 6th Ave. to the east and J St. to the south. 22 structures are considered ...
looking down the cliffs overlooking Pacific Beach north of Crystal Pier. The beach stretches for miles from the Mission Bay jetty to the cliffs of La Jolla.The boardwalk, officially called Ocean Front Walk/Ocean Boulevard, is a pedestrian walkway that runs approximately 3.2 miles along the beach from the end of Law St. in the north down into Mission Beach, ending at the mouth of Mission Bay in ...
The San Diego Reader is an alternative press newspaper in San Diego County, California. Published weekly since October 1972, the Reader is distributed free on Wednesday and Thursday via street boxes and cooperating retail outlets.
During a blue agave shortage in the 1970s, Mexican regulations were further revised to require that tequila contain only 51.5% agave. [13] Agave plants take 10 to 12 years to mature and become ripe, while sugarcane can be harvested every year, so blending the agave spirit with sugarcane spirit is a cheaper method, while using 100% blue agave ...
Restaurant Location Specialty(s) Red's Lobster Pot Restaurant: Point Pleasant Beach, New Jersey "Red's Lobster Roll" (steamed local lobster tail & claw meat mixed a sauce made with mayo, lemon juice, hot sauce, house-made spice mix, chives and celery hearts, on a butter-toasted bun); "The Angry Lobster" (8 piece lobster, floured and sauteed with a sauce made with olive oil, garlic, basil and ...
San Diego Magazine was established by Edwin Self in 1948. [15] The publishers were Edwin and Gloria Self, who also served as joint editors until they sold the title to Jim Fitzpatrick, former publisher of Entrepreneur, in 1994. It was acquired by CurtCo Media in 2005, who sold it to Desert Publications in 2010. [16]