TERLINGUA, Texas – We’re wrapping up a week at Big Bend National Park. These last few days we’ve enjoyed activities on the west end of the park, including a hike into Santa Elena Canyon, a drive along the Rio Grande River to Presidio and a memorable evening for dinner across the border there in Ojinaga, Mexico.

On Friday I hiked into Santa Elena Canyon on the west end of Big Bend N.P. The eight-mile long, 1,500-foot deep canyon was carved in the rock over many years by the Rio Grande River. The public trail follows the American side of the river for about a quarter of a mile into the canyon, but I was able to walk up the river another half mile to wonder at the beauty and solitude. Wearing my $12 Walmart water shoes, I walked up the river all by myself through one or two feet of clear water and along pebble and sand bars, walking on either side as the course of the river directed me. On Saturday morning, I returned with Elizabeth for a shorter walk up the canyon.

This was written in the sand on the Mexican side of the canyon.
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On Saturday afternoon, we drove about 70 miles west along Highway 170, which is rated as one of the most scenic drives in America. The road follows the Rio Grande River through Big Bend Ranch State Park and on to the Texas City of Presidio, population 4,400. The road offered some splendid views of the river and the green trees and the golden marsh grasses growing alongside it.
Our plan was to eat dinner once we arrived in Presidio, but I noticed before we left the RV that there were a lot more restaurants in Ojinaga, the Mexican city of 28,000 just across the river. We took our passports on the drive just in case. Once in Presidio, I persuaded my dear wife that it would be just fine if we crossed the river into Mexico for the evening.
The drive over the bridge took only a few minutes with no line of cars. The U.S. Border Patrol agents were friendly and basically waved us through. They said travel to Mexico is supposed to be for “essential” travel only but that there were no special restrictions for covid. On the Mexican side of the bridge, the border agent was also friendly and spoke fluent English. He inspected our passports and vehicle registration. He also looked in the back seat and the bed of our pickup truck. We chatted with him for a couple of minutes and even asked him if he could suggest a good restaurant. Ominously, we could see a long line of cars bumper to bumper waiting to get back over the bridge into the USA. The agent told us to expect two to three hours to get back!
We enjoyed a fine Mexican dinner at the El Mexico de Ayer (“The Mexico of Yesterday”) restaurant in the city center not far from the bridge. Mexico across the river here is on Mountain time, so the restaurant was less than half full at about 5:30 local time. Knowing the line at the bridge to get back would be long, we headed straight for the border crossing after dinner and got in line with the other cars at 7:20 p.m. Central time. We did not cross the bridge and clear the US border inspection until 11:00 p.m., three hours and 40 minutes later.
One irony is that when we finally did pull up to the U.S. Border Patrol station, the agent was very brusque. He only wanted to see our passports and look into the back seat. He then waived us through. Another interesting point is that the large majority of vehicles entering the United States that night sported Texas license plates. It all left me wondering why the U.S. government could not come up with a more efficient system so that legal American residents driving U.S.-registered vehicles don’t need to wait so long to cross back into their own country. Perhaps such a border crossing needs an expedited lane for U.S. nationals with nothing to declare, such as you see at airports for international arrivals. Maybe an immigration policy analyst somewhere could investigate a better system!























































