Carnivore

Could you call the cell phone number in the opening post. I would be very interested in details on the car. I'll give you another cell phone number as I don't know what you meant by a PM or how I would retrieve it? I suspect PM means "Private Message" Here's the other cell phone number: 331-367-5665

I just recently moved back to Chapala. My car was promptly stolen and totalled. I'm having a nightmare with my insurance and it doesn't look like it will be resolved quickly. I would like to buy a low cost, Mexican plated car that's in sound mechanical condition and.........has a proven history of ownership. I can be reached at: 984 146 8304 (Cell phone).

In Canada where immigration has always been (and will always be) significant factor in the development of the country, the availability of products from the United Kingdom, the original home for many Canadian citizens today, the availability of boxes of dried Marrowfat Peas was expected and not difficult to find.. We've never had a problem in obtaining the product and have, in years since, found the easily identifiable boxes in Florida, New York State and Arizona. We have not actually looked lately, but on Thursday when we visit La Casita on Terranova in Providencia/Guadalajara, we'll take a look. Unless you have the "real deal" there is no other true way of obtaining anything close to a true dish of "Mushy Peas" at least that we know of. Many Canadian grocery stores always had the product. If you have Canadian friends who'll arrive here soon and ask if they can bring you something worthwhile, then forget about asking for: a Shaw t.v. receiver or more "accommodating bed mate" and simply ask them to pick up a couple (or more) boxes of dried Marrowfat peas. Could change your life and initiate a more meaningful appreciation of all that you've been missing! Oh, and before I forget....Canada would be at a sorrowful loss without the contributions of their Polish immigrants. Who on earth could really enjoy life without Polish Sausage, Perogi (Polish Dumplings), Rosói (Broth/Chicken broth), Golgbki (Cabbage Roll) or Polskie nalésniki (Polish Pancakes). As a matter of fact, why do we see so many posts by those who are concerned about why they can't get a certain food item here in Mexico from elsewhere easily? Why, because it's Mexico with it's abundance of offerings from a whole new and exciting world of food............food that has a far more developed history than in many other countries. We who live here are incredibly blessed and lucky!

Real traditional mushy peas are made using dried marrowfat peas that require an overnight soaking and long slow cooking. ... Bicarbonate or baking soda is added to the peas during cooking; this causes the peas to explode and create the required mush.Sep 9, 2019 The Spruce Eats › traditional-mushy-peas-recipe-435950

Our experience at Tony's Campestre has always been excellent. However the original location next to the family butcher shop in San Antonio simply no longer maintains adherence to the standards that were enforced under Tony's personal management.

"Slàinte mhath!"

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!

Great topic which started off well and then, somewhat like a runaway train.......... LOGORRHEA!

Excellent restaurant simply because the owner cares and knows exactly what she's doing! On our first visit she politely told us that if something on her menu isn't available it's because she won't ever compromise on quality. If an ingredient that has a seasonality aspect isn't currently available she simply won't substitute and run the risk of compromising quality or taste.

https://www.curiousminds.nz

Where is it? And, "traderspoc".....what exactly is in your picture of lunch?

The name is "Ismat's Burgers & Chicken"

In San Antonio Tlayacapan on the west side of Independencia (the street that meets the Carretera just to the east side of Superlake) between La Bandera (the first street that runs east and west) as you travel towards the lake) and Ramon Corona (the main east west street of San Antonio Tlayacapan) there's a small but apparently well regarded vegetarian restaurant. If you were standing on the sidewalk in front of the restaurant and were looking slightly to the southeast you would be looking at the west side of the San Antonio Tlayacapan's town square. Ol-lin Vegan - 137B Independencia https://www.google.com/search?client=safari&rls=en&q=vegetarian+restaurant+in+San+Antonio+Tlayacapan&ie=UTF-8&oe=UTF-8

These two incredible dogs are currently located in the Yucatan with their owner. She's been managing a small tourist property where the actual non-resident owner has now decided to take back the property and list it for sale. They are two incredible well behaved and loveable animals and the owner, a responsible 51 year old Canadian woman is devastated at the thought of having to have the dogs put down if she remains in her current location. Being a fast growing and expensive tourist area she's finding it almost impossible to find a position where she can keep her two wonderful dogs. If she can find a suitable rental property in the Lakeside area she will immediately relocate here where she also has family and friends. She lived here previously and that's when she adopted the dogs who have since travelled with her to a tourist property she managed in Panama and then subsequently to the Yucatan. Any ideas or suggestions would be most appreciated. Please respond to: crjd01@gmail.com

Superlake. In locked cabinet close to the front of store. Inquire to staff at the desk just to the right as you enter the store.

Must be some kind of minor malady that the initial post has caused some folks to exhibit?.......Perhaps mental illness!

https://www.foodandwine.com/fwx/food/world-s-most-expensive-steak-aged-15-years Perhaps Gerard will special order if you make a decent "non-refundable" deposit!

I'M A 50 YEAR OLD SINGLE WOMAN WITH TWO WELL BEHAVED DOGS OF MY OWN. I'M AVAILABLE FROM SEPTEMBER 1ST AND, IDEALLY WOULD PREFER A LONG TERM COMMITMENT. I HAVE MY OWN CAR, AM MORE THAN A LITTLE CAPABLE OF HANDLING USUAL PROBLEMS ASSOCIATED WITH HOME OWNERSHIP/MANAGEMENT AND I LOVE ANIMALS. I WOULD CONSIDER ANY LOCATION IN THE LAKESIDE COMMUNITIES.

AMEN!

Sorry, I don’t but you could call the cell number I included.

We went last night at about 7:30 and although we were the only diners present it was great......in fact, just like it used to be before the introduction of live music at the previous location. Anna, who's currently in the U.S. until mid July had written to us indicating that it was fully their intention to be up and running by last night but she was well aware that they still had lots to do. They'll have a formal re-opening sometime soon. They still have no exterior signage but the landlord has agreed to at least place some form of signage on his iconic Volkswagen that's usually parked right in front. The address is: Parroquia 12A which is the street that runs along the south side of Ajijic Plaza. It was previously an Indian restaurant and is located directly south of the Cultural Centre between the Polleria and new fruit/vegetable store. Javier said that their intended hours are from 4:00pm to 10:00pm Monday through Saturday. They intend to have their Trivia night on Tuesday and, at this point they haven't made any decisions about music. The pizza oven is up and running and the location of the unit provides for far improved ventilation which results in a far hotter oven (which is located right at the very back of the restaurant) and a greatly improved pizza crust. Our meal last night, with a respectable bottle of wine (inexpensive by local standards), and the "over the top" service by Gabriel. (As artsnob just said in the prior post! We'll go even further: Gabriel is the best and most loveable restaurant waiter we've encountered anywhere! And that's a fact.......We've already come to think of him as being the "honorary general manager". Our pizza, as is our usual, was the "Samurai" with added Serrano peppers and it was simply wonderful. Our small Greek salad was great even without the Kalamata olives that both Gabriel and Javier assured us they'll have on our next visit...which will be soon. Hopefully, with their intended hours, their food will attract attention from some of the bars that are on the square or close by when other eateries have closed. We wish them well and sincerely hope that their "regulars" quickly return and that a great number of newcomers will soon enjoy their great food and much improved location. With a liitle bit of looking there's really no shortage of parking in the vicinity and for many expats and a very significant Mexican population, "Purple Garlic Pizza Brother's" new location is within a comfortable walking distance. Phone: 331 091 3385

SO, WHERE IS THIS COMMENTARY GOING..........DOES IT STILL RELATE TO "PURPLE GARLIC PIZZA BROTHERS"???

IT'S USUALLY THE SAME PEOPLE WHO SEEM TO TAKE GREAT PLEASURE IN HIJACKING POSTS. DEFINITELY A HUGE PROBLEM. IT'S TOO BAD THERE ISN'T AN AUTOMATIC SUSPENSION IN PLACE FOR REPEAT OFFENDERS! PERHAPS THERE SHOULD BE!

Where is Niisa's? What are they best known for and when are they open?

Where can you take dead batteries in the Ajijic or other Chapala communities?