It’s the height of the warm season here. (Pretty lovely we think.) The temperature can venture up into the high 80s (F) in the afternoon before cooling back down into the low 70s at night.
We love this time of year. The snowbirds have flown back to their other nesting grounds, so travel in and around Ajijic is liveable. That said, we stay pretty close to home. We just love Chapala.
And we’ve waved goodbye to the other snowbirds, the pelicans. There’s a couple of them hanging in here still. We don’t know whether they didn’t get the memo or are simply like us, saying the weather is great here all year, why go anywhere else?
This year, we’re seeing quite a few forest fires both around the Lake and around Guadalajara.
It’s dry, folks. No rain since we can’t remember when.
This year the rainy season will be quite welcome. And we’ll need quite a bit of it to snuff out all the little fires burning in the hills.
The fires are pretty much contained and are not threatening any communities, at least not yet. Helicopters have been hard at work dipping huge buckets into the lake and then dumping them on the burning forests.
We had quite an ordinary week this week.
We did venture up to Guadalajara for the final opera of the Met broadcast season last Saturday.
On the way home, we decided to stop at a restaurant we’d passed a number of time that always seems to be rockin’ and rollin’. We didn’t know anything about it. We had an inkling that it served goat, as the little signage there had a goat head and the word birriera, an establishment that services birria.
So here’s where we get to settle an friendly but seemingly long-standing argument among expats. Some insist that birria consists of goat meat; other insist it’s lamb.
What it is, in fact, either or both or even beef or chicken. birria is a stew.
And it’s GOOD!
Having parked, we were guided to a table under a massive tent. The “restaurant” consists of several buildings and several covered areas (tents). A huge number of people were here, dining and having a good time.
One very encouraging fact was that it took a little while for our server to find another server who spoke some English. Apparently gringos are not customary here. Translation: great local Mexican food ahead!
Still the communications were stilted. We asked for a menu. And one was produced. But it had very little on it (other than three pages of drink selections). The food here is basic. You could order different sized servings of grilled meat, bone-in or bone-out, frijoles (beans), again of different sizes and a couple of other items. That’s it.
I asked if they had any vegetales. No, senor, came the reply.
So we ordered and before too long out came a massive platter of “clean” meat (bone-out), another massive platter of frijoles, a huge mocajete, a dish of raw onions, a broth served in a soup bowl as well as crispy whole tortillas and well as soft tortillas.
It was a feast.
LOL! You can see from the photo that we were hungry. No beautiful spread of untouched cuisine. We ate, and share the leftovers with you! There were plenty.
We’ll be back here again for sure.