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Old 04-08-2010   #31 (permalink)
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We / I had these wonderful empanadas……………….





Here, on 10th ave. between calle 2 norte and ave. Jarez, tiny place…..







They are so good “empanada de sesos”……….





I actually walked by this tiny restaurant several times before I stopped and asked what was in the empanadas. Nobody spoke English but that’s ok, I really enjoy working on communicating with these very friendly people. They too did their best at helping me, I knew some of the names of the odder meats and when he said “sesos” I knew what it was and pointed at my head! Si senor…………….



Then I pointed to some other delicacies in the warming case, “tripa” (intestines) and “bucha” (this is stomach meat but it must be a local translation as I cannot find a related word that sounds like it). I had these in tacos………..







I wouldn’t try to cook this at home or even know how to begin, (I do cook pretty well) as this must have been taught over generations to be this good.


The empanadas were $7 pesos each and the tacos were $12 pesos each, they were so good and the texture was not chewy as you would think, just tasty with this green sauce……..



I do not know his name but he let me get a picture of us, I would have brought him home but he was bigger than all my luggage combined. Very nice guy and great cook…………….

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Old 09-01-2010   #32 (permalink)
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Ranger, I got to hand it to you.. You are adventurous and brave I might add. I have eaten almost everything in Mexican cooking but would not touch most of the things you pictured. Not to say they weren't good tasting but they sure dont look appetizing.
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Old 09-01-2010   #33 (permalink)
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I'll have to try this place. Generally, we go to Tacos Gomez for all of our offal taco cravings but this place looks good too!
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Old 09-02-2010   #34 (permalink)
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Quote:
Originally Posted by Michele View Post
I'll have to try this place. Generally, we go to Tacos Gomez for all of our offal taco cravings but this place looks good too!
We owe you a public thank-you for your posting on Tacos Gomez, and particularly your "Libby Scale", which for us Taco Gomez first timers (in July) was most helpful.

In addition to the wonderful food, I felt like our North American presence was really appreciated.

Thank you.
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Old 09-02-2010   #35 (permalink)
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Originally Posted by WaterRat View Post
We owe you a public thank-you for your posting on Tacos Gomez, and particularly your "Libby Scale", which for us Taco Gomez first timers (in July) was most helpful.

In addition to the wonderful food, I felt like our North American presence was really appreciated.

Thank you.
Which is one of the reasons we keep going back!

On that subject, if you are in downtown in the mornings, before 9am, visit the empandada cart on Calle 12 bis between Aves 20 and 25. Senior Luis will also greet you warmly and fill you with deep fried goodness!
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Old 09-02-2010   #36 (permalink)
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ok, I just drooled on my keyboard!!
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Old 09-03-2010   #37 (permalink)
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Ranger, sorry for not looking more carefully, you have a doubt:

Quote:
Then I pointed to some other delicacies in the warming case, “tripa” (intestines) and “bucha” (this is stomach meat but it must be a local translation as I cannot find a related word that sounds like it). I had these in tacos………..
Buche is what you mean. Buche - Wikipedia, la enciclopedia libre

Is a part of the digestive system that comunicates with the esophagus, it's role is to acumulate food to have a slow digestion.
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Old 09-03-2010   #38 (permalink)
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...and it's delicious!!
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Old 09-05-2010   #39 (permalink)
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Testing something James just showed me.

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Old 09-15-2010   #40 (permalink)
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Ranger, I got to hand it to you.. You are adventurous and brave I might add. I have eaten almost everything in Mexican cooking but would not touch most of the things you pictured. Not to say they weren't good tasting but they sure dont look appetizing.
That was so good, I'll be there again in 85 Days and looking forward to it. My wife did not try them, but said if I hadn't told her what it was she probably would have.
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Old 09-15-2010   #41 (permalink)
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Testing something James just showed me.

That is really cool Jesus, is that an app that is available to everyone?
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Old 09-15-2010   #42 (permalink)
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Quote:
Originally Posted by Jesus View Post
Ranger, sorry for not looking more carefully, you have a doubt:



Buche is what you mean. Buche - Wikipedia, la enciclopedia libre

Is a part of the digestive system that comunicates with the esophagus, it's role is to acumulate food to have a slow digestion.
Thanks, I assumed it was the outside layer of the stomach, like outside the tripe part. Delicious!!!
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Old 09-15-2010   #43 (permalink)
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Yo yo - major double props ranger!

First prop is for the great report with pics;

Second prop is for diving right in an eating "the funky bits."


My rule of thumb when I travel is to find a small working class food joint with a bunch of "blue collar" (working) locals eating there - then order the meat that the upper crust would consider trash (tripe, stomach, lungs, brains, etc.) A culture that has, for generations, had no choice but to make due with these funky bits for survival has usually figured out a DAMN tasty way to prepare them!
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Old 09-15-2010   #44 (permalink)
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Yo yo - major double props ranger!

First prop is for the great report with pics;

Second prop is for diving right in an eating "the funky bits."


My rule of thumb when I travel is to find a small working class food joint with a bunch of "blue collar" (working) locals eating there - then order the meat that the upper crust would consider trash (tripe, stomach, lungs, brains, etc.) A culture that has, for generations, had no choice but to make due with these funky bits for survival has usually figured out a DAMN tasty way to prepare them!
Hey Stewart, you were very inspirational here in your reports, gracias and thank you.

I totaly agree they have their cooking techniques and the food is DAMN tasty, some just don't know what they are missing.
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Old 09-15-2010   #45 (permalink)
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Quote:
Originally Posted by Ranger View Post
Hey Stewart, you were very inspirational here in your reports, gracias and thank you.

I totaly agree they have their cooking techniques and the food is DAMN tasty, some just don't know what they are missing.

Thanks! Keep those reports coming!
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