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Posts posted by ficklepie

  1. On 8/29/2020 at 1:02 PM, lakeside7 said:

    I was asking a question and not a lecture..pls go back and read the question..any problem with that???

    Hahaha. Yes, obviously they did have a problem with that. Telling you that you are cheap ### and informing you about the reality of the situation is not a lecture. Seriously, you people come here and expect everything to be dirt-### just just 'cause it's Mexico and you're hiring Mexicans.

    • Thanks 1
  2. On 8/29/2020 at 11:32 PM, lakeside7 said:

    I guess I came under the "as much as they think you will pay" I will put this guy in the same bag as the dishonest Gasliquido guys!!

    And we're putting yo in the same bag as gringos who don't deserve to live here.

    The answer to your question is, they'll charge you whatever they want you to charge. Didn't you ask how much is was going to be before? No? So, your problem.

    • Like 1
    • Thanks 1
  3. 28 minutes ago, AngusMactavish said:

    Ya, and I am Ethiopian acidificada.

    I don't know about that, but I do know that you are wrong. 1) It tastes nothing like sour cream, so you don't even need to read the fine print. 2) You don't really think that Sello Rojo is going to sell their sour cream and label it as crema, do you? And expect people to look at the fine print? When most Mexicans don't even know what sour cream is?

    Sello Rojo is crema, it's not sour cream. They're made in two different ways.

  4. 18 minutes ago, Mostlylost said:

    The name for sour cream in Mexico is Crema Acidificada    So it is sour cream posted by Angus , as opposed to crema fresca which is not sour cream

    That is not correct. "Crema ácida" is much more common (Google the two phrases in quotes and see which is more common).




    1 hour ago, TelsZ4 said:

    The roads into the area are not blocked. Easter weekend my neighbors came from Guadalajara along with 2 friends to their weekend home here.  They were stopped asked where they were going, had their temperatures taken and were allowed to pass.  They never mentioned being asked for proof of a residence here, which they could have proved if they had been asked, but their guests could not have. 
    On Sunday their grandson along with his girlfriend came from Guadalajara for the day.. they had no problems getting here.  As long as you don’t have a fever you are allowed to pass...

    No, if you don't live here, you're not allowed in. 9,000 cars were turned away over the weekend.

    • Like 1
  6. 35 minutes ago, HarryB said:

    The chart below shows the US is doing better than others. Delegado Juan Ramon says the reported infection rate for Mexico has turned the corner. Let's hopeit has and we continue being careful and lowering the infection rate




    Juan is living in a pipe dream because he is a devoted AMLO follower. Juan's source of information is Facebook for all things coronavirus.

    Mexico has in NO way "turned the corner" -- it has barely even started. Harry, you should delete this post because it is completely false and the link you posted isn't even about Mexico? Irresponsible. The chart you mention is also misleading. The reason why the US looks better is because of a lack of testing.

    • Like 3
    • Thanks 5
  7. On 11/14/2019 at 11:23 AM, Ferret said:

    Any name on any restaurant will do. I suspect money laundering for any place that never has customers but tends to always be "open" year after year.

    Vancouver Wings has plenty of customers. They're just young and Mexican, not old and gringo.

  8. On 10/13/2019 at 11:24 AM, Carnivore said:

    Saturday evening, my wife and I decided to have a look at two of the newer Ajijic restaurants.  First we went to the soon to be signed "El Sombrero". (Immediately to the west of El Barco - I believe the restaurant was previously called "Blue Moon".)  It was just before 7:00p.m..  Two adults and two children occupied a single table.  We sat down and the waiter brought us what appeared to be "temporary" menus.  As there were no bottles wines listed we asked if there was a wine menu.  The waiter said that there wasn't a menu but did we want red or white?  We asked what wines were available and he responded: "Red and White".  He hadn't realized that we wanted to order a bottle of wine so we again asked what wine was available.  As our table was close to the bar we could see several bottles of different wines.  I asked if I could look closer at the bottled wines behind the bar and as he didn't appear to be concerned I walked to the bar and saw that all but two of the bottles represented a pretty poor and very low cost selection.  I suspect that any one of those bottles represented the "red or white" house wine that would be served by the glass.  The only two other bottled wines were considerably "higher end" Mexican wines and I inquired about the price.  The waiter had no idea but said that he would find out.  He approached a woman employee who appeared to be the "cashier".  She also didn't know the price.  Nor did the one other male waiter!   Our waiter said that they would have to make a phone call which he did and when he returned to our table a few minutes later, informed us that either of the two bottles would be $700.00MN.  By then we had been in the restaurant about 15 minutes and we were the only customers remaining.  Something simply didn't feel right.  If the front of house staff on a Saturday night weren't trained or prepared to function what might the back of house (kitchen) be like?  Why run the risk of a ruined Saturday night?   We left and decided to make our first visit to "Scallions" which is adjacent to El Torito.

    We arrived at Scallions about 7:20pm.  Not one patron inside the restaurant.  A man and woman sitting on the outside terrace with drinks.  We took a few minutes to look at the menus that were posted on the exterior wall of the restaurant and were quite impressed by the rather extensive offerings and noticed that the largest percentage could best be described as Italian and, in many cases not just the simplest of meals.  By then a waiter had noticed us and approached with menus and asked where we would like to sit.

    We asked if we could have a look at their wine menu.  He informed us that they didn't have one but did we want red or white?  Saturday night, no customers to speak of, a totally empty restaurant.  Why again run the risk of a ruined Saturday night?

    Thank goodness we were just a few strides away from Alex's Pasta and..........a full restaurant with well trained and courteous staff..........a great meal we had............. with a bottle of excellent wine!

     A Saturday night saved!

    Sadly, people continue to spend their savings and open what they hope might actually become a successful restaurant.  A restaurant with loyal patrons.  Sadly, some restaurants open before they are actually ready and even more sadly, in doing so,  "the seeds of failure are sown".  Far too soon the operators or investors find that "something is not working".  The reality is that something wasn't working from the day they opened their doors and it's best described as: 1. Poor or no real planning!  2. Inadequate training of staff (or themselves).  3. Zero thought given to any examination of exactly what segment of the population, local or otherwise, might become their clientele?

    Like my wife and I, other people have possibly had a similar experience.  Or sometime soon they might at either of these two restaurants. That type of experience, unfortunately could result in the client NEVER RETURNING!  

    You seem like you'd be happier in a place that isn't Mexico. Eat at a fucking taco stand, my friend.

    • Like 1
    • Sad 2
  9. On 9/27/2019 at 11:16 AM, rafterbr said:

    I wonder how many real Chef's there are in the Lake Chapala area.  My guess is not many.  I have heard many cooks referred to as Chefs but I doubt this is the case.  In Mexico City there is a good Chef school which my daughter-in-law attended and later taught at.  In most countries you must either have training or have graduated from a Chef school to be considered a Chef.  This training is usually from 2 to 4 years.  Just like any other college graduate.  In a lot of countries you must have documentation proof before you can work as a Chef.  I remember several years back in Ajijic I meant a man who had a restaurant near the plaza.  He had gone to France to study engineering but could not get in the school so he went to Chef school instead.  Great French dishes but unfortunately French food is a little rich for me. It would be nice to know restaurants with real Chef's here at lakeside.

    Sounds like with your standards you'd be happier living in Oklahoma with your cattle and your pretentious standards.

    • Haha 2
  10. On ‎8‎/‎23‎/‎2019 at 6:13 PM, ComputerGuy said:

    I make a single good point, so those who disagree are now saying I've "got it all figured out". As if that kind of statement is going to detract the rest of us from what's going on. You really do think we are stupid, don't you? Stupid and unknowing.

    We have been lectured to dozens of times on this board about "giving them a chance"; that says to me you assuming that as a group, we wouldn't. And I do mean lectured. Telling me that we "are all different" is kindergarten-level, patronizing advice. There was no jest in your post, Senoir. (Except maybe in the spelling of your online identity.

    And do reread what I wrote: I said it was nothing personal. But you took it that way anyway, because now that you've decided to participate, that was your gut reaction. Oh, what pleasure it must have given you to type "People like you" after all this time.

    This is great advertising for your business. Dunno why you advertise in...…………………. Deleted by MOD 5 your negative comments went a little too far, ficklepie.

    • Like 1
  11. 20 hours ago, CHILLIN said:

    It is funny that Eddie Izzard is not a transvestite, transgender, or even gay. He found that "dressing up" made him more comfortable and confident on stage. When the Frenchman in Paris asks if he is transvestite, he says "um er - more like an executive transvestite. He says there are no stand-up comedians in France.Is that true?

    Not sure where you're sourcing your info, but according to Wikipedia he's transgender:


    Izzard is transgender,[74] identifying as "somewhat boy-ish and somewhat girl-ish".[4] When asked what pronouns he prefers, Izzard said "either 'he' or 'she.'"[75] In the past, Izzard identified as a transvestite, and he has also called himself "a lesbian trapped in a man's body"[76] and "a complete boy plus half girl".[77] Izzard started to publicly identify as transvestite in venues such as the Edinburgh Festival as early as 1992.[78][79] His stance is that the way he dresses is neither part of his performance nor a sexual fetish. He said "I don’t call it drag; I don’t even call it cross-dressing. It’s just wearing a dress...It’s not about artifice. It’s about me just expressing myself."[80] He remarks in his show Unrepeatable that "women wear what they want and so do I". He has expressed a belief that being transgender is caused by genetics and that someday this will be scientifically proven, having gone so far as to have his own genome sequenced.[81]

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