Sierra De La Laguna
DAY ONE SIERRA DE LA LAGUNA HIKE:
Leaving early from just outside of Santiago in BCS Mexico. Traveling by 4X4 to a small ranch about 10 miles from the town center, we met up with our guide Chayo, he gave us our nature preserve bracelets that went on kind of like a concert wrist band, we were required to have these on for the entire time that we were on the mountain and in the nature reserve. We dropped off our loaded full packs and small cooler with Saucefly Basecamp dinners and a couple of beers. Chayo handed us a bag of Machaca (shredded preserved beef) burritos on flour tortillas made by his mom. He told us to start off with the guide dog in training Simba, while he loaded the burro, the path was well marked except for about 20 minutes in we should cross the dry arroyo that would be marked by the usual stacked stones.
Starting late at around 9:30, got us to camp at 3:30. I was having some difference in opinion between my apple tracking and my all trails tracking, but it seemed that the day included a total of 6 miles and 6000 elevation gain. Even though we were just weighted down with day packs, carrying snacks, lunch extra clothes and a water filtration system, with the temps at around 80 all day with about 50% of the climb in exposed areas it was a tough hike. The actual gain put us at around 4000 ft. But dipping up and down into the arroyos added the extra elevation. It is important to bring your own filtration. The guides and locals drink straight from the streams, and even though most are cold and delicious, I am assuming that if your system isn’t used to the flora it might be a problem. Our camp site was located at Posa De Pepe a beautiful fresh water pool that was at least 50x50 wide and 25 ft. Deep clear cool and delicious, we all jumped in and washed the days grime off.
#firstnightin was Basecamp Chicken enchiladas, the spicy and delicious carb load was the perfect ending to the day. The girls took some shots of tequila with Chayo and I got into bed early, as I could feel a little cold coming on and as much time horizontal as possible was important.
DAY TWO: UP TO THE VALLEY
We packed up, Chayo made us some insane cooked stir fried vegetables with machaca and cheese quesadillas, we filled the water bladders and set off for the valley. Today had many more trips down and then back up. It took us 4.5 hours to travel 8 miles. This day we would set up camp at the end of the valley, reaching the the private reserve and 6000 feet at 12:00 and setting up camp at 1:00.
UP TO PICACHO FOR SUNSET
We left camp at 3:30, Chayo suggested that at our pace it would take us 1.30 minutes, but I was under the weather and one person on our trip was a less experienced hiker, it took us two hours to get the top. The sun set for us and our arrival time was perfect. Not wanting to spend too much time defending in the dark we started back at about 5:45. I went at a fairly brisk pace and was down in 50 minutes with only 10 minutes using my head lamp. Simba, the guide dog waited around every corner for me :)
We feasted on Saucefly Basecamp steak fajitas, black beans and dipped fire charred home made tortillas into the basecamp cheese sauce.
DAY THREE: GETTING DOWN
We really had no idea what to expect on this decent, but we would be carrying our big packs again and the day was going to be warm. We ate a big breakfast and left camp at 9:00. In hind site this day should have been an early one, maybe even leaving at dark around 6:00. There is a short distance in amazing pines with typical California or PNW foliage, damp earth and easy paths, but then the decent……. We had a total of 1000 ascent and 7000 decent. With the weight on our backs and most of the trail in exposed sun, get ready for some torturous hiking…. Still loved every minute (once we were down of course).. It was difficult not knowing the distance ahead of time. This was a seven mile trip and once at the bottom, you must continue walking on the road to the left for about another 1/2 mile. We didn’t know this and we waited at the road for over an hour, parched, sun cooked and ready for a cold beer. The pick up point is at a palapa and then another 11 mile drive back to the main road about halfway between Todos Santos and Pescadero.