[ Post a Response | THE TEPIC AND NAYARIT, MEXICO JOURNAL ]
Posted by Cuyler Salyer on 11/26/2007, 2:33 pm
Message modified by board administrator 11/26/2007, 4:59 pm
Hola mis Amigos;
Cliffardo would love this place - I think, Will Alice?
Had another fun experience on the way to Matenchen Bay Sunday, that I thought you might like?
Do you know The Way to Buenos Aires, Nayarit?
Started the day early, left 7:00 AM to go to breakfast. Lalo drove about 10 miles out of town through the beautiful Jungle on the old Free Road to San Blas about a half mile before it meets back up with the Carretera Cuota at the top of the hill. Stopped at an impressive road sign that read, ¨Buenos Aires¨.
An open air Palapa Restaurant about 100 yards off the road up on a little hill top with still a little morning fog to make it more mysterious. We were only the second car and it was going to get busy. Before we left 6 more families came. The kids love this place. We get out and walk in and find a table to our liking.
Next we get a parade of Geese running in front of the restaurant, (I guess, that´s why they put a second fence of about 3 ft. separating the yard from the restaurant)? Next some Roosters parade by. We notice a Racoon in a cage across the driveway and go see it. There is a beautiful Quarter Horse tied up on the other side of the cage. A bunch of old bicyles hanging in a tree? Are they trying to imitate Barney´s Bearnery?
We sit down and order. Beneath our feet is a punching match going on between a small gato and some fur ball of a small dog. The cat was winning. There was a cat sitting on a chair in the next table. This is Ranchero type breakfast, big in the Carne Asada, and Chorizo, etc. Never even ate any eggs this morning. They made Torillas the size of a medium pizza. They had dynamite Jugo de Pina. The smell of pineapple is almost overpowering along with the wood smoke smell from the hearth. The show was well worth the wait for the food, that was all cooked by open hearth grill feed with wood. While waiting you can see one of the elder sons take a full pineapple behind the restaurant and squeeze the juice out of it with a custom pineapple juicer with a 5 foot handle to get all the pressure on the pineapple. Then he takes the empty rind and grinds it in a hand crank grinder at the edge of the kitchen. Then the little 4 year old Grand Daughter takes the pineapple meal and out to the Turkeys, Chickens and Geese and throws it out for them to eat. Every one works on these ¨Ranchos¨.
We´ll be back!
Cuyler
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