Thursday, November 23, 2017

We are waiting for the shakedown period to end.

There is a new joint in town. This one is down the road from our house, so if it's decent it will be a welcome addition to the neighborhood.
Actually anything new is a welcome addition to the neighborhood.
It is located on the east side of the hiway, down about 1 km from Los Tanques.

The sign says they have a variety of food from seafood to meats, in addition to hamburgers and comida tradicional which can include pretty much anything.

It opened up a few days ago and we'll see how well it survives. The location should be great for them, since thousands of cars pass that location each day.  It is located about 1.0km down the hill from Los Tanques.

We haven't had the opportunity to slow the car down and visit the place.  So far we have seen about a half dozen cars parked. They also have an extensive kiddy entertainment area, so the little precious children should be plenty occupied with plastic animals which they can ride on and scream their little lungs out.

Today is our day for seafood, at our local place, so perhaps we will visit Don Beto's in the next few days and become the guinea pig for the experiment.  I would usually wait about a month or two to allow them to get all the bugs out of the operation, before arriving to overly criticize the operation.

I would imagine they will have the same boring selection that ever other place has, including hot dogs strategically placed on either your spaghetti or cheeseburger.

More later.

Sunday, October 29, 2017

Speaking of Chicken

One thing you usually do not see much in Mexico is fried chicken.  Of course there are KFC outlets in larger towns, Morelia has seven, Guadalajara and probably any other medium sized town probably have a few.

But Patzcuaro didn't have a fried chicken joint until about two years ago. What you do see is rotisserie chickens and chicken cooked over coals with the chickens jammed on long sticks.

We have been driving past it for years and today decided to stop in and check it out.

First of all, you have to wait while they cook it, so the waitress told us from the get go that it would take at least 15 to 20 minutes.

Not a problem , we'll just wait and have a beer or diet coke.

That's a problem.

They don't sell beer, which gave us an false impression because one of the other tables had a few beer bottles sitting on the table.

No diet coke,  Ok, how about mineral water.....Nope.

But we can walk up the block to the deposito which is what my wife did and brought back a six pack for us to enjoy with the Fried Chicken.
After about 15 minutes we were presented with a plate with 3 pieces of properly done chicken.
One wing, and two small pieces of the breast.  A three pieces plate is going to run you 55 pesos.
Included in that was a decent portion of cole slaw, which was tasty, not overly sweet and served room temperature.
I requested additional fries, which was an extra charge of 15 pesos. My wife's plate was brought with one handful of fries which I think was a little skimpy.

The best part of the chicken was the crisp crust and thankfully not under-cooked inside.

The location of the place is on Libramineto Ignacio Zaragosa, between Ibarra and Calvario.
About 3 doors down the Corona deposito and next door to the Abastecedora Garcia Mendoza.
You will see signs saying Pollo Frito on the front, the name says Pollo Sabroso and it is just that.

The price for our meals including tip was 135 pesos.
They also have the two piece plate for 45 pesos if you don't feel hungry.

In addition they also have hamburgers which looked pedestrian, nothing I would consider ordering because most places here squeeze the last ounce of moisture out of the patty while cooking.  I cringe each time I see the cook take his spatula and press the patty down over and over on the griddle or grill. But that's another story.

I would return and ask for dark meat next time and see what the response is.  Also I think I would call and preorder our meal, which would cut down the waiting time. While we had our meal, there were at least a dozen people that had picked up to go bags with two or three styrofoam containers. So they do a robust take out business.
 I would guess that is more popular than eating at the place.

Tuesday, October 24, 2017

United States of Un-Freedom

I usually try and stay away from political commentary because of the explosive nature of it. Especially now because civil debate is no longer possible for almost any kind of discussion now a days.

This change has been coming around very slowly. It's the old adage, of inch by inch no one notices, but after a decade or two the inches turn in to yards and then miles.

The US was founded on the premise of having certain freedoms. The freedom to speak and say what you want without being tossed in jail.  All freedoms that lives have been shed for the protection of those freedoms and rights. Businesses can do what they want, if the consumers don't like it, they will simply shun the business and the doors will close.  Kind of a self regulating system.

There was a story a few months ago where a food truck in Seattle was put out of business because the women who ran the truck were accused of appropriating recipes for Mexican food. Some group didn't think that was right and created a big stink about it.   Well I didn't think much of it, because hey, that's Seattle, like Portland and some other cities, loaded with progressive wackos that try to squash anything and everything.

The last few days there have been multiple stories about a restaurant in LA called Sweet Dixie Kitchen, that is reselling Popeye's Chicken to it's clients. One patron happened to see one of the employees bring in a sack of Popeye's chicken in the back door. The owner of the store had nothing to hide and admitted that indeed they could not produce as quality a product and simply added that to their menu selection and they didn't have a deep fat fried to allow them to do that also.

The whole thing blew up like a bomb.

You can't do that!

It is fraud

The owner is ripping his customers off.

On and on and on.

So where does it say you can't have the freedom to sell Popeye's, KFC or Professor Dingbat's fried chicken in your restaurant if you want to.
The owner noted that the gumbo and jam sold at the restaurant also isn’t made there, and “if we run out of our own slow-cooked pork, in order to keep our menu intact. I will order a batch of carnitas from the best place in Long Beach.”

But apparently doing just that is verboten, at least in Long Beach or California, or the West Coast.

So, where do you draw the line, no on site hand made tortillas, forgetaboutit....
Tortillas bought from a neighborhood tortilliaria,   NO WAY.

I don't think anyone would bat an eye here, if the food was sourced from various places in the neighborhood. But apparently that just won't fly in Southern California.

What a sad day,  what is this world coming to.

I  guess some people want the restaurant to grow their own chickens.....