Beef and tortas

Yesterday, I addressed the issue of caldo de res, one of my favorite meals. I mentioned that I rarely ordered it in a restaurant because the beef is usually gristly. I attributed this not to Mexicans’ liking it gristly, but to the fact that gristly beef is cheaper to buy.

Later, my child bride told me it’s because Mexicans like gristly beef. I prefer to think it’s that she likes it, for some godforsaken reason, not that Mexicans in general like gristly beef. But when she makes it at home, she does not use gristly beef because she knows I don’t want it, and she is an accommodating woman.

Above you see the caldo de res she made for our lunch today.

Caldo de res tastes better if it sits a good spell. Same goes for pozole. So, instead of lunching on the caldo de res yesterday, we hopped in the Honda and drove down the highway to a torta restaurant where we enjoyed Cubanos, the torta, not the cigar, although Cuban cigars are available here downtown.

We are amigos to the commies.

Driving home after the tortas, I took these photos along the highway to provide another taste, so to speak, of our area, which is moist and green in September due to months of daily rain.

I call this shot “Yellow House and Tree.”
Let’s call this one “Foggy Mountain and Overpass.”

Actually, “Yellow House and Tree” was photographed from outside the torta restaurant. It was directly across the highway.

10 thoughts on “Beef and tortas

  1. Is it my imagination, or is this one of the rainier summers ever? I realize it could be different where you are. But here it’s been cold, cloudy, and nearly incessantly rainy.


    Kim G
    Roma Sur, Mexico City
    Where swamps are beginning to form.


    1. Kim: Rainier this year? Perhaps. A couple of recent tropical storms in the Pacific contributed, of course. But it feels about average, otherwise. Usually, by late August and certainly September, the daily rains get really annoying. Enough already! And then in May, we’re back to praying for it to start.

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  2. Omar says that you are both correct about the beef in caldo de res. His take is that Mexicans like gristly beef because they grew up on it as the only beef that most families could afford — especially, for stewed dishes. But he has now developed a taste for quality beef and does not like what he grew up with.

    One day while the painters were here, I asked a friend who was helping out with the house to bring back lunch for the guys. Carnitas was my choice. Rather than walk the extra two blocks to the carnitas stand that consistently sells good meat, he went to the stand closer to the house. His reason? It was less expensive and had a lower grade of pork. He was correct on both counts. At least half of the order was nothing but gristle. And the guys devoured all of it.

    So, there you have it. A comment that declares both of you as foody experts.


    1. Señor Cotton: No one has ever called me a foody before because I ain’t one, which explains my sleek physique and normal cholesterol. I agree with Omar. Many of the locals are simply accustomed to cheap, gristly beef.

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    2. Steve: you’re turning Omar into a consentido fresa! You cultural imperialist, you!!!

      As for my September whereabouts, I’m heading back to Boston to see a European friend there. She and I have been missing each other’s trips to Boston for a few years now, so I promised I’d be there this time. Along the way, I’ll stop in Ajijic to see mom for a while.

      Hopefully I’ll be back here in CDMX in not-too-late October.


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