now lets talk food...
so you get mexico in stages...if you stay in large resort towns, you get a very milktoast version of mexican food...the farther you get from other white folks...the more mexican it gets...i love tacos...and real tacos are artistic simplicity...three to an order...unless you are buying them from a cart outside a bar...the hand made tortilla...always corn...and about three inches around...is heated slightly on a flattop or griddle...a little protein...my favorite...arrachera..marinated flank steak cut into little ribbons...or my second choice chorizo...spicy dried sausage...in mexico alot like peperonni...only mucho caliente..add a little lettuce...some onion...possibly cilantro...squeeze of lime...and salsa picante...now this sauce varies like an italian mothers red gravy...each place a little different...from brown made with maggi to red with tomatoes...and then there is por hombres...a crushed habanero...dusted with sea salt and the juice of one lime...simple lightning...we were on ...