Pesos Crisp

When you go to the PNB with $3,000 in crisp $100 bills do they charge you a fee to convert to pesos?

Do they charge you a fee or a percentage or do they pretty much exchange it at what the exchange rate is?

Actually, the gentlemen above is correct but no matter how crisp your Benjamin's are they still look at the est. year the dollar was made.

I know that the dollar series 1996 and i believe 1998 and year 2000-something is either almost always denied or if not they give you a lower rate. The reason being is that during those years there were a lot of counterfeit dollars.

They also pick out the clean dollars. By clean i mean.. like you said.. "crispy".. and if theres any writings & rips on the dollars.

If your going to open a bank account I believe they're going to ask for several identifications. I'm a US citizen and they took & scanned my IDs. I gave them 4 to pick from, I think I used my Passport & US drivers license.

I hope this helps. =)

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--- Excellent Seafood in Oaxaca, Veracruz, Simple (a Oaxaca Restaurant Review)

We have our non-native Oaxaca rules ... not to drive outside the city at night, eats never picked fresh produce, be cautious celebration in the streets or markets. For me, after less than orgasmic culinary experiences that were "Wait" For you to the shore to eat fish or shellfish. "Fortunately, everything changed after the beginning of Veracruz dinner a couple of years. For over 10 years owners Leo and Rosita has served some of the best seafood I've ever eaten, anywhere. Maybe because native Veracruz, mariscos is in their blood. Maybe because they are proud of their fresh and delicious prepared and spicy dishes, as it is quite clear when you see Leo currently looking for insurance customers that everything is good.

Located few kilometers from Oaxaca good, Veracruz has a picturesque coastal flavor to it, one side simply decorated Marine and the other one PALAPA. I prefer the atmosphere in Palm Beachy roof sheets with walls of reed construction, so that comida We ate in PALAPA.

Guests and attention quickly produce a series of complimentary starters anticipating the rest of the meal .... Each taste separately, not too spicy, mild, cold when it is supposed to be and when it is hot what you expect!

Crisp tostadas seem almost as soon as you sit with sides of salsa red and green mayonnaise necessary and Saltin. Next a crab meat salad dressing leg in a light spicy tomato and chopped green pepper, Lime and Chile. Your Intermezzo is steam leg claw and tomato-based soup is ready to give your teeth and your fingers a workout.

We decided against cocktails (squid, shrimp, crabs, etc.) that comes in sizes 50 and 90 pesos, and most of broth Large meals and bouillabaisse 85-150, and chose seafood platter cold. First came the salad Shrimp easily dressed with sliced red onion, lime and Habanero peppers, followed by large triangles sea scallops combined with white onions, Chile and orange slices, each of these plates, developed with a focus on color and flavor combinations. Finally appeared a platter of steaming still succulent claws cracked crab on a bed of citrus slices and ice.

Entrees, ranging from 125 pesos properly trimmed and that arrives with baskets of sliced baguette style freshly baked. My wife giant split-shell shrimp was served in a chipotle sauce, almost contrary to the strong flavor of this traditional Chile, together with a spoonful of string cheese melted Oaxaca health. Our daughter chose a shrimp marinade of white semi-sweet, with sides of vegetables cooked in cubes and mixed salad undressed. My whole bar was style Veracruzano served a tasty sauce with tomatoes, olives, capers, carrot and Chile. The red snapper Fernando Gonzalez our culinary cohort for this meal, still wrapped in aluminum far beyond the edge of the plate was baked with tomato and green spices, aromatic filling moist Santa Hierbas air on the sheet being removed.

After a feast of such Bacchanalian proportions, which included several copas best house mezcal none of us had ever tasted, coffee and dessert was out of question, although we have given the temptation and completed the Spanish soft drinks, "43" chased with soda on ice.

NOTES:

Bar

Credit Cards

By noon, 7 days

Margin IZQ. Del Rio Atoyac # 250 Col. El Pilar 51-27610

About the Author

Alvin Starkman received his Masters in Social Anthropology in 1978. After teaching for a few years he attended Osgoode Hall Law School in Toronto, thereafter embarking upon a career as a litigator until 2004. Alvin now resides in Oaxaca, where he writes, leads small group tours to the villages, markets, ruins and other sites, is a consultant to film production companies, and operates Casa Machaya Oaxaca Bed & Breakfast. ( http://www.oaxacadream.com ) .

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