The Hotel del Coronado was built by Elisha Babcock and H.L. Story in 1888. The Hotel is one of the largest wooden structures in the world and is an outstanding example of Victorian gingerbread architecture, with shingled red roofs, tall turrets, cupolas, ornate filigree, intricate woodcarving and wide verandas. In 1900, John Spreckles purchased the hotel, and began extensive renovations to create a hotel that was even more grand. Guests were put up in tents, set up outside of the hotel, during the reconstruction. The tents stayed up after renovations finished and became popular as a summer resort, called Tent City until 1939. The hotel is claimed to be haunted by the ghost of Kate Morgan, a woman that had come to meet her estranged husband at the hotel in 1892. She waited for him for three days, and on the fourth day, she was found on the beach, killed from a gun shoot wound to the head. Many of said to have encountered her at the hotel. The hotel has been a favorite to past presidents, royalties, and celebrities. The move Some Like it Hot, with Marilyn Monroe, Tony Curtis and Jack Lemmon was filed at the hotel in 1958.
The San Diego Wild Animal Park is more than twenty times larger than the zoo, and with good reason. The Wild Animal Park exhibits animals in herds, as they would be found in their native African and Asian habitats. The park opened in 1972, and in under 25 years, has developed one of the most successful breeding programs in the world. They supply zoos around the world, with animals that are born here. The park has won acclaim for breeding of endangered species, including the white rhinoceros and the California condor. Today, there are over 3,000 animals at the park, from 342 different species.
Other area attractions:
For over sixty years, the Flower Fields of Carlsbad have come abloom with a spectacular display of natural color and beauty. Over fifty acres of giant tecolote ranunculus flowers grace the fields from early March through early May. The flowers are actually a by-product, or perk, of the intention for the fields, which is to raise flower bulbs for shipment worldwide. This annual burst of color, which is visible from the highway, heralds the arrival of spring in Southern California.
The Spanish Mission of San Juan Capistrano was founded in 1776 by Padre Junipero Serra. In 1845, the Mission was sold to the Don Juan Forster family, which lived there for twenty years, until President Lincoln returned it to the Catholic Church. Visitors from all over the world come to the Mission in the spring to witness the return of the swallows to Capistrano. Legend says that the swallows took up residency at the Mission, after an innkeeper destroyed their nests. They found refuge at the Mission and have returned to the site each year to nest, knowing their young can be safe within the Mission walls.
Old Town San Diego was the first area settled in the city. After the Gaslamp District began development in the 1800's, the old town spiraled into a state of decline, until 1969, when the city began restoring it for the 200th anniversary of the city. Today, Old Town is a bustling hub of activity, attracting visitors with restored buildings, landscaped gardens, strolling mariachis, demonstrations of life by costumed craftsmen and artists, fine dining, and shopping. |
Hotel del Coronado
Shrimp Quesadillas
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3 small bell Peppers-red, yellow, green, finely diced |
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1 small red Onion, chopped |
2 T Olive oil |
24 medium cooked Shrimp, coarsely chopped |
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1 T chopped fresh Cilantro |
12 oz. shredded Monterey Jack cheese |
1 1/2 c Texas Caviar Salad, commercially blended |
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Saute peppers and onion in oil in skillet until tender, about 5 minutes. Stir in shrimp and coriander leaves. Brush 1 side of each of 6 tortillas with melted butter. Arrange buttered side down on baking sheet(s). Top each tortilla with equal amounts of shrimp mixture and cheese. Cover with remaining tortilla; lightly press down. Brush tops with butter. Bake 500F until lightly browned, about 5 minutes. Cut into quarters; arrange on 6 serving plates. For canapes, cut each quesadilla into 6 wedges. Serve with a bean and corn salsa or pico de gallo and shredded lettuce. |