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jocotepec question

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slainte39
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Post by Pedro Tue Jan 20, 2015 3:15 pm

will the fiesta still be on this coming thursday? gracias!
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Post by kiko Tue Jan 20, 2015 5:46 pm

Yesterday was the last official day. The booths and streets will still be full of vendors for about another 7=10 days probably.
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Post by Pedro Tue Jan 20, 2015 5:58 pm

how easy will it be fer a few bikers ta park at the plaza fer biria and cervezas on thurs afternoon?
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Post by kiko Tue Jan 20, 2015 6:06 pm

Depende, if the vendors on that street (Miguel Arana and Hidalgo) are gone or not. They are not going to let you through if they are still vending. If you want some good birria, Arturos (I think that's the name) just before the Pemex on the East side of Joco has some good stuff.

If you want to do the plaza, you could take the road to the mercado (Morelos) and it will be open. You will only be one block North of the plaza and parallel to the main street. Couple of parking lots on Morelos also. To get to Morelos go one block past the first light in Joco, Turn Right on Nicolas Bravo, go one long block to Morelos and turn Left. That will take you to the Mercado about 6 blocks up.

Don't leave any tank bags on your bike, lots of sticky fingers during fiesta time.
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Post by Pedro Tue Jan 20, 2015 6:50 pm

thanks kiko, but we like to keep the bikes in sight. sounds like mezcala instead unless the malecon is ok fer parking close to where we sit. we all have saddle bags.
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Post by brigitte Tue Jan 20, 2015 8:23 pm

By the way the dish for the fiesta is lamb so it is the time when there is a good supply of lamb at the butcher that sells pork accross the street from the beef butcher.

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Post by kiko Tue Jan 20, 2015 8:40 pm

Pedro last time I rode over to Mezcala on my dirt bike, those street kids pelted me with rocks. Don't forget your shin guards, elbow guards, kevlar pants, full face helmet, full shin motocross boots, NFL pro rib protector, and neck brace.

hajahaja (bi-lingual lol)
I'm just messin' with you bro...
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Post by Pedro Tue Jan 20, 2015 9:52 pm

nah yer messin' with you know who and ya done it well-jaja! so how about the malecon-will it be ok?
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Post by JW724 Wed Jan 21, 2015 12:32 am

Pedro wrote:thanks kiko, but we like to keep the bikes in sight. sounds like mezcala instead unless the malecon is ok fer parking close to where we sit. we all have saddle bags.


No one would steal your tricycle, real men ride Harleys!

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Post by DaveP Wed Jan 21, 2015 6:13 am

Has Pedro put his training wheels back on?
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Post by kiko Wed Jan 21, 2015 7:57 am

Pedro wrote:nah yer messin' with you know who and ya done it well-jaja! so how about the malecon-will it be ok?

I don't know about the malecon, they've got some carnival rides set up there also. I'll try to swing by there in the evening on recon and let you know.
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Post by Pedro Wed Jan 21, 2015 9:06 am

gracias kiko!
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Post by kiko Wed Jan 21, 2015 7:32 pm

The Malecon in Jocotepec is ready for a moto rumble. Clean and green with plenty of parking at the beer booth.
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Post by kiko Thu Jan 22, 2015 7:35 am

Thursday in Joco at the malecon for motorcyclists is BSA day. Beezers over the age of 70 drink free if accompanied by their grandparents.
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Post by Mainecoons Thu Jan 22, 2015 9:20 am

Edited by mod - more instigating


Kiko, there's a day ride on Saturday of non expert riders if you'd like to join us.  PM me if interested.
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Post by arbon Thu Jan 22, 2015 10:09 am

brigitte wrote:By the way the dish for the fiesta is lamb so it is the time when there is a good supply of lamb at the butcher that sells pork accross the street from the beef butcher.

¿How does the butcher show you the age of the sheep?
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Post by slainte39 Thu Jan 22, 2015 10:23 am

arbon wrote:
brigitte wrote:By the way the dish for the fiesta is lamb so it is the time when there is a good supply of lamb at the butcher that sells pork accross the street from the beef butcher.

¿How does the butcher show you the age of the sheep?

I think he can tell by examining the teeth.....so ask for the head.

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Post by arbon Thu Jan 22, 2015 10:35 am

slainte39 wrote:
arbon wrote:
brigitte wrote:By the way the dish for the fiesta is lamb so it is the time when there is a good supply of lamb at the butcher that sells pork accross the street from the beef butcher.

¿How does the butcher show you the age of the sheep?

I think he can tell by examining the teeth.....so ask for the head.

What/which teeth?
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Post by slainte39 Thu Jan 22, 2015 10:39 am

arbon wrote:
slainte39 wrote:
arbon wrote:
brigitte wrote:By the way the dish for the fiesta is lamb so it is the time when there is a good supply of lamb at the butcher that sells pork accross the street from the beef butcher.

¿How does the butcher show you the age of the sheep?

I think he can tell by examining the teeth.....so ask for the head.

What teeth?

If there are no teeth, then it's definitely mutton.

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Post by arbon Thu Jan 22, 2015 10:54 am

slainte39 wrote:
arbon wrote:
slainte39 wrote:
arbon wrote:
brigitte wrote:By the way the dish for the fiesta is lamb so it is the time when there is a good supply of lamb at the butcher that sells pork accross the street from the beef butcher.

¿How does the butcher show you the age of the sheep?

I think he can tell by examining the teeth.....so ask for the head.

What teeth?

If there are no teeth, then it's definitely mutton.

A sheep after 10 years is called a "Gummer".....I still remember the smell of mutton from the 1950s.
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Post by slainte39 Thu Jan 22, 2015 11:25 am

arbon wrote:
slainte39 wrote:
arbon wrote:
slainte39 wrote:
arbon wrote:
brigitte wrote:By the way the dish for the fiesta is lamb so it is the time when there is a good supply of lamb at the butcher that sells pork accross the street from the beef butcher.

¿How does the butcher show you the age of the sheep?

I think he can tell by examining the teeth.....so ask for the head.

What teeth?

If there are no teeth, then it's definitely mutton.

A sheep after 10 years is called a "Gummer".....I still remember the smell of mutton from the 1950s.

Ahhh!!!......you do know your sheep.

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Post by brigitte Thu Jan 22, 2015 11:31 am

He probably was raised on that . At school in England they serve you that very thinly cut mutton with tons of mint sauce. The mint sauce is to make mutton edible.


Last edited by brigitte on Thu Jan 22, 2015 12:01 pm; edited 1 time in total

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Post by slainte39 Thu Jan 22, 2015 11:50 am

brigitte wrote:He probably was raised on that . At school in England they serve you that very thinly cut mutton with tons of mint suce. The mint sauce is to make mutton edible.
Those Brits are so clever.  In Ireland, it's sans mint sauce, as they used something called "hunger sauce".   lol!

Arbon knows about Donegal mutton,  eh arbon?

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Post by arbon Thu Jan 22, 2015 6:43 pm

slainte39 wrote:
brigitte wrote:He probably was raised on that . At school in England they serve you that very thinly cut mutton with tons of mint suce. The mint sauce is to make mutton edible.
Those Brits are so clever.  In Ireland, it's sans mint sauce, as they used something called "hunger sauce".   lol!

Arbon knows about Donegal mutton,  eh arbon?

Mutton was during rationing along with horse meat (gran dad called it green beef) and a rare treat was a can of "SPAM".

In Donegal it was raisin scone for breakfast, and (as many as you can eat) pratties and butter milk for dinner, with (a small amount of) grass fed beef stew or minch in gravy, or chicken stew, or neck of lamb stew. (and can't forget the cabbage/kale)

We would like to get some neck of lamb, (soul food)...Eh
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Post by brigitte Thu Jan 22, 2015 6:49 pm

At least horse meat is good and healthy. Jesús I thouth the food I got in England was bad..Little did I know.

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