Brisket

You have selected a difficult cut for here in Mexico. Most local carnecerias have a side of beef in their meat locker. They will cut anything you want, but have not seen brisket on the Mexican meat cutting posters they have on the wall. You may have bring a picture or diagram for them. Be careful, they will typically remove the fat cap, thinking that this is normal. Unfortunately, I think you will be disappointed. The meat cattle here are small, the meat is tough and relatively tasteless. There is a store in Guadalajara that imports meat from the U.S. and Latin America. They mostly sell to restaurants but will sell to the public. They will mostly sell a cryovac, wet or frozen, of a whole brisket. This contains the two brisket cuts and the fat cap. Since this is what they call a primal cut, you can carefully place it whole in a dry aging bag, you don't need a vacuum machine, just use a straw and zip ties. Throw in the bottom of your fridge for 45 days and you will have tender, very beefy tasting, slght cheese umami flavor. It will be a lot lighter than when you first put it in. Brisket is for special occasions. The Smokehouse in West Ajijic does a very nice smoked brisket, but it is expensive. If you dry age you can use a local cut, it will be vastly improved.
Here is what it looks like, from a few years ago. Now very common.
https://www.drybagsteak.com/blog/brisket-dry-aging-in-umai-dry/2014/05/20/

Rick, who used to have the hamburger joints, and then sold brisket for a while, probably knows. I do not have his contact info, unfortunately.

Amador at the Smoke House gets Brisket in Gaudaljara Talk to him he might sell you 1

Have purchased brisket at the Costco on Lopez Matoes just about two weeks ago.

I got some nice brisket at Tony's by Super Lake. Needs two days notice.

Nicksco wrote:Amador at the Smoke House gets Brisket in Gaudaljara Talk to him he might sell you 1

I think Amador told me that he gets his at Costco also. Probably has several sources.