The 2024 riding season is almost here, but the planning has been in full swing all winter, along with changes and modifications to Pepe (my 23 KTM 500 Six Days). Winter in Colorado gives a rider plenty of time to think and ponder, which, like any good adventurer, has dominated my free time.

Back in the day (mid-late 90s) I embarked on a 2 wheel mission that would dominate my life and last almost 15 years. What started as a hobby and a way to feel freedom again turned into a deep-rooted passion and obsession. That mission was downhill mountain bike racing.

These tacos feature melt-in-your-mouth pork simmered in a rich and flavorful adobo sauce. The combination of chilies, spices, and herbs creates a depth of flavor that's truly addictive.

If you think you are too old to start riding a dirt bike at 50, think again. Did you know the 50+ crowd is the fastest-growing demographic for new dirt bike owners?

These tacos are all about the perfectly grilled skirt steak. Marinated in a blend of citrus, spices, and chiles, the meat delivers a satisfying char and juicy tenderness.

And so it began a 3k-mile/21-day adventure across the Sonoran Desert by two middle-aged guys traversing the entire Baja Peninsula on KTM 500 Six Days, appropriately named Pepe and El Gringo. We were packed with minimum payloads and completely unsupported. We had yet to decide what to expect; only we wanted to make it to Cabo San Lucas and back to Yuma, AZ, where we started the adventure.

Imagine crispy beer-battered white fish nestled in warm corn tortillas, kissed with creamy Baja crema, tangy salsa, and crunchy cabbage slaw. Every bite is a delightful explosion of textures and tastes.