Tropical Storm Ileana Makes Landfall on Mexico’s Sinaloa Coast after Pounding Los Cabos

 Hotels stand along the shore before the arrival of Tropical Storm Ileana in San Jose de los Cabos, Mexico, Friday, Sept. 13, 2024. (AP)
Hotels stand along the shore before the arrival of Tropical Storm Ileana in San Jose de los Cabos, Mexico, Friday, Sept. 13, 2024. (AP)
TT

Tropical Storm Ileana Makes Landfall on Mexico’s Sinaloa Coast after Pounding Los Cabos

 Hotels stand along the shore before the arrival of Tropical Storm Ileana in San Jose de los Cabos, Mexico, Friday, Sept. 13, 2024. (AP)
Hotels stand along the shore before the arrival of Tropical Storm Ileana in San Jose de los Cabos, Mexico, Friday, Sept. 13, 2024. (AP)

Tropical Storm Ileana made landfall on the coast of the Mexican state of Sinaloa Saturday a day after it pounded the resort-studded Los Cabos.

The tropical storm formed Thursday off Mexico's Pacific coast and was packing winds of 40 mph (65 kph) as it moved ashore Saturday, the Miami-based National Hurricane Center said. It made landfall near the coastal city of Topolobampo and was located late Saturday about 15 miles (25 kilometers) south-southeast of Los Mochis.

Forecasters say Ileana will churn over the coastal region of northern Sinaloa during the next several hours and then move over the Gulf of California roughly parallel to the coast on Sunday, weakening into a tropical depression.

On Friday, a warning had been in effect for portions of the Baja California Peninsula, including Cabo San Lucas and San Jose del Cabo.

Juan Manuel Arce Ortega, from Los Cabos Civil Protection, said the municipalities of La Paz and Los Cabos had suspended classes in schools due to the storm.

Authorities prepared 20 temporary shelters in San Jose del Cabo and Cabo San Lucas, according to Los Cabos Civil Protection.

At the Hacienda Beach Club and Residences in Cabo San Lucas, valet worker Alan Galvan said the rain arrived late Thursday night and has been constant. “The rain isn’t very strong right now, but the waves are choppy,” he said.

“The guests are very calm and already came down for coffee,” Galvan said. “There’s some flights canceled but everything is ok at the moment.”

The rain remained consistent through Los Cabos Friday afternoon, with several roads flooded and some resorts stacking up sandbags on their perimeters. Some people were still walking around boat docks with their umbrellas.

“The priority has to be safety, starting with the workers. We always have to check on our colleagues who live in risk areas,” said Lyzzette Liceaga, a tour operator at Los Cabos.

Ileana was the only active tropical storm in the National Weather Service’s Eastern Pacific basin on Friday. In the Atlantic basin, post-tropical cyclone Francine was bringing heavy rain to parts of the southern United States, and Tropical Storm Gordon formed on Friday in the Atlantic Ocean, with forecasters saying it is expected to remain over open water for several days.



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
TT

Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.