Some thoughts about MW and Tacos

Michael Williams is not worthy of all that attention

I truly regret that time and resources were wasted, over such minutia.

Michael Williams has plotted on behalf of AVP for many years, I remember he was going to turn Eagle Beach into a lucrative piece of real estate by talking the government into building a promenade, I have a vague recollection of him being involved with some Vegas casino executive who was missing his front teeth, and with some German windmill manufacturers, in cahoots with Hans Fink.

He has always had an intense, secretive, purposeful and driven desire to find the next deal, and land the next jackpot. It never happened, yet he always seems to be involved with something on the verge of happening.

A bottom-feeder, really not someone worthy of our attention, and not worthy of the platform given to him by the MinInfra.

Why did the MinInfra swallow the bait, and sue? And drag the entire government into that soup, for no good reason.

Who cares what the man says? Who cares what the Group of 7 says?

They are all out for lunch, and a few fries short of a happy meal. Let them talk.


DEAR GOA: You shouldn’t go to all the parties you’re invited to, and definitely not to all the fights.   

Old Dirty Birds, at AQUA WINDIES.

The garden terrace at Aqua Windie’s has a new fun tenant.

 ODB, Old Dirty Birds started as a dream some 10 years ago.

And this is how the owner Marc Purcell Jr. describes it: While working for some amazing bars and for some knowledgeable people in the business on the island, I started to dream bigger. I wanted to bring flavors and style from my childhood to the island. After many years of grinding behind famous bars and even helping build a brand-new concept for an excellent restaurant, I felt it was finally time.

That brings us to where we are now!

ODB’s focus is to serve fresh quality products in a chill, relaxed atmosphere. WE ARE TACOS!!! Just like sandwiches can be filled with anything so can tacos. We slow roast several meats and shred them by hand, we hand make our gluten free corn tortilla shells daily. It doesn’t get any fresher than this. Whether it‘s a quick lunch while you are working, or a relax-in-the-garden hang-out, we have you covered! Tacos aren’t just for Tuesdays anymore!

Ok so now you know, Tacos are vessels, says mom Marlene Nichols, and can be stuffed with practically anything.

I tried and shared:

Carnitas, slow roasted pulled pork drizzled with a citrus, chipotle and onion sauce. YUM. The Cuban with pulled pork, Swiss cheese, ham, a pickle spear and mustard chipotle drizzle. YUMx2.  I also shared the Fish Taco, crowned with white fish filet lightly dredged in spiced corn meal, and deep fried to perfection.  YUMx3

The menu is divided into Tacos, Next Level Tacos, and Vegetarian options with Black Beans substituting the main protein. Marc says he perfected the recipe.

Some Next Level Tacos caught my eye, they all had interesting names: Dilly, Chubato, Barbacoa. El Diablo is extremely hot, with Pico de Gallo and Mango, Honey Pica Drizzle, toned down with Cilantro Lime Crema. I want one right now. For breakfast.   


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June 30, 2018
Rona Coster