Good food in Mexico

[dilligaf]

Cooked on the top of a 55 gal drum, or it sure looks like a 55 gal drum.  ;-T



 :BEER:
Matt

[canuck750]

Looks like the take out food on offer at the train station at the Copper Canyon, it was fantastic!

[Sasquatch Jim]

 Yep that's a 55 gallon drum alright.
 But then I once cooked a huge inch thick steak on a coal scoop shovel over embers pulled from a power house furnace.

[Buckturgidson]

Looking forward to next trip to Vallarta, oh the food!

[old head]

the wife and I went to Mexico City for a week a few years back with a bunch of architecture students.  the adults went to a very upscale restaurant.  It reminds me of Downton Abbey meals, people hovering around filling your glass, picking up each course, and all that stuff.

anyway, I ordered what I thought was a safe dish, dont remember what it was called, but it was basically rice and seafood, safe right?

When it arrived, it had little Octopus' (octopi) whole with their little tentacles in the rice, along with the ink in the rice.

I dont' do octopus, just weird to me.  the rice and veggies were pretty good, never did eat the octopus.

Old Head

[Sasquatch Jim]

  You don't have to eat the octopie, but you should chew it like gum.

[dilligaf]

Looks like the take out food on offer at the train station at the Copper Canyon, it was fantastic!

Yep.  I think this train station was in Anahuac.  :BEER:
Matt

[creaky99]

We've been to Mexico on 4 occasions over the years, the food is near the top of my recollections of the trips.
This is probably some of the best shrimp we ever ate, fresh off the boat at Puerto Penasco.

[dilligaf]

Woops, wrong train station.

This fellow is selling stuff to the tourist riding the train most likely made in Chihuahua and hauled up the mountain on the same train and then passed off as Tarahumara.

Or China

These young ladies

were selling things made by the native Tarahumara who are Indigenous to the area.

They lived here

and this old woman was keeping an eye on them.

Same area but just across the canyon so to speak.

Morning coffee.  I don't think there is such a thing as a "good cup of coffee" in Mexico unless you bring your own.

 :BEER:
Matt

[Tobit]

I like the pics Matt.

When I was a teen in Panama, my friends and I would catch a launch to a nearby island to snorkel all day.  Cost a buck.  At the dock on the island there was always this little old man cooking and selling meat on a stick over a small hibachi.  He had his horse with him as a pack animal to carry the old ice chest and other gear.  

One time we went and greeting us at the dock was the old guy with a brand new grill, a brand new ice chest full of meat, a wagon and no horse.

We passed.

Guzzi content:  The Canal Zone is where I saw my first Guzzi, an Eldorado, in '73.  Never forgot that bike as the Airman rode through the gate at Albrook Air Force Station.

Tobit

[lucydad]

Some of the best seafood I have ever had was in Cancun. 

Got a soft spot in my heart for Mexico and the people.

[Lannis]

Cooked on the top of a 55 gal drum, or it sure looks like a 55 gal drum.  ;-T



 :BEER:
Matt

Glad it worked out.   I would be afraid that the spirit of Montezuma was in there somewhere, hankering for revenge .... !

Lannis

[racasey]

When I was a teen in Panama, my friends and I would catch a launch to a nearby island to snorkel all day.  Cost a buck.  At the dock on the island there was always this little old man cooking and selling meat on a stick over a small hibachi.
Tobit

Small world.  I grew up in the Panama Canal Zone, Balboa high, class of 64.  We too would take the launch out to Taboga island.  We'd buy fresh shrimp that were about 6 inches long, and grill them on the beach.  I mostly recall the street vendors on Ave Central in Panama city selling grilled meat on a bamboo stick.  We always believed it was monkey meat, and always bought it!  Pun intended.

The other notable finger food was the small spiced meat filled empanadas, a form of pastry turnover about 4 inches long, and sold at the bowling alley in Balboa.  They cost a dime a piece and we'd buy a sack full, warm and fresh from the oven. Yum!

Ciao,
Dick Casey