El Torito meets Superlake

Lots of changes in El Torito in the last few months to better compete with Superlake for foreign buyers. Have you noticed? What are your thoughts?

Hmm, haven't noticed.

Merry

Whats different,? Looks the same to me!!!

I cannot stand the smell in El Torito. I go get a newspaper every few weeks and almost gag.

They have a looooong way to go to even come close to Superlake.

Please take note of who the fool was that started this topic. Very typical and quite nonsensical!

I haven't noticed any difference in El Torito and I was just there.

I don't go there often - but, yes, have noticed a difference.

Chico wrote:Lots of changes in El Torito in the last few months to better compete with Superlake for foreign buyers. Have you noticed? What are your thoughts?

Please tell us what's different. It's the same old, stinky wretched place that cannot come close to SL in products or variety. And yes, I have my glasses on when I go in.

I have noticed a wider variety of NOB foods and consistently better prices than SL. I noticed they started carrying Tillamook extra sharp cheddar which makes my sandwiches happy. I find that I can get the few things there I can't find in Chapala.

Flamingo wrote:I have noticed a wider variety of NOB foods and consistently better prices than SL. I noticed they started carrying Tillamook extra sharp cheddar which makes my sandwiches happy. I find that I can get the few things there I can't find in Chapala.

The reason you may be noticing more NOB foods is that El Torito is buying some of their stuff from Costco, although not as many products as Super Lake does.

Super Lake should be called Costco Mini Super for about 1/4 of their products are from Costco.

Has anyone seen the squirrel that lives in Superlake? It ran across the isle in front of me so fast it was just a blur ...I thought it was a giant rat! I mentioned it to the girl at the check-out and she said no, it's a squirrel and then I remembered that it "bounded" , not "scurried" ...It is huge!

The funny part is watching Pancho and his staff trying to catch it. Right out of a comedy show. Pancho says it is pretty smart and is hard to catch in traps. LOL

Well it would be huge - it lives in Superlake! Wish I had seen the catch the squirrel show.

All they need to do is put out a trap.

El Torito, never has been, and never will be even remotely close to Superlake unless someone buys it. The shelves are half empty most of the time, and the selection is abysmal.
We can live without Wal Mart, but we couldn't make it for even a week without Superlake.

Lots of new products at El Torito and shelves are full. I bought half a smoked chicken for 70 pesos. It was delicious and is now on sale for 56. Fillet of beef. was 135 per kilo on sale for 119. Beef stew meat was 61 per kilo, now on sale for 54.50. All of these are new products with El Torito stamped on the label, freeze wrapped in their coolers. I have tried all of them and thought they were great.

However, you might want to take a pass on their meatloaf. 80 for a pound. Thought it was a little pricey, but took a chance. It was terrible. Could not finish my meatloaf sandwich. Gave it to my dos perros and they ate it, but not without giving me some dirty looks.

E-raq wrote:El Torito, never has been, and never will be even remotely close to Superlake unless someone buys it. The shelves are half empty most of the time, and the selection is abysmal.
We can live without Wal Mart, but we couldn't make it for even a week without Superlake.

Totally agree. There are only a couple of things we buy in El Torito. They have the thin skinned Grapefruits that SL doesn't. Some prices in El Torito are higher than SL.

Walmart has its place. For us their Ground Sirloin is the best in Ajijic. NO ONES hamburger can compare. Their brests of chicken bone-in are excellent. Walmart is the cheapest on Campbell soups and Barilla pasta. We don't go to Tony's anymore.

We buy our quality NY Sirloin steaks and Boneless Center Cut Pork chops, 1 inch thick at Costco, for 11 years now. Never had a tough steak or pork chop. Always high quality.

Welll, now that we are totally off topic, as usual, check out the new premium beef section of Wal Mart. Had the best rib eye I have ever had down here. Thick and well marbled, tender as could be. Not sure of the price, but think it was just over half a kilo for around 120, but it was worth it.

Chico wrote:Welll, now that we are totally off topic, as usual, check out the new premium beef section of Wal Mart. Had the best rib eye I have ever had down here. Thick and well marbled, tender as could be. Not sure of the price, but think it was just over half a kilo for around 120, but it was worth it.

Hmm, the best rib eye I've had down here was at Bruno's. Wish I could cook 'em that good.

Merry

johninajijic wrote:

E-raq wrote:El Torito, never has been, and never will be even remotely close to Superlake unless someone buys it. The shelves are half empty most of the time, and the selection is abysmal.
We can live without Wal Mart, but we couldn't make it for even a week without Superlake.

Totally agree. There are only a couple of things we buy in El Torito. They have the thin skinned Grapefruits that SL doesn't. Some prices in El Torito are higher than SL.

Walmart has its place. For us their Ground Sirloin is the best in Ajijic. NO ONES hamburger can compare. Their brests of chicken bone-in are excellent. Walmart is the cheapest on Campbell soups and Barilla pasta. We don't go to Tony's anymore.

We buy our quality NY Sirloin steaks and Boneless Center Cut Pork chops, 1 inch thick at Costco, for 11 years now. Never had a tough steak or pork chop. Always high quality.

OMG, John........do you know where Barilla Pasta comes from????? Hint: Not Italia.....

It's an Italian global company with production facilities in several countries, one of which is Mexico.

David wrote:It's an Italian global company with production facilities in several countries, one of which is Mexico.

....and where is the flour in the Mexican production facility coming from? Just my opinion, but I think it's all about the flour.
There are differences in the taste and especially the texture. And, sadly, in the price as well.

Don't know where the flour is coming from, but Barilla pasta is the only one that I'll buy here. This comes down to personal taste and preference and we're all different. To me, Barilla is less starchy than the others and can actually be cooked al dente. Their straight fettucine makes Alfredo a breeze...and their spaghetti #5, and their penne, and their fusilli. If there's no Barilla then my preference is De Cecco.
Each to his/her own. Buen provecho.

ferret wrote:Don't know where the flour is coming from, but Barilla pasta is the only one that I'll buy here. This comes down to personal taste and preference and we're all different. To me, Barilla is less starchy than the others and can actually be cooked al dente. Their straight fettucine makes Alfredo a breeze...and their spaghetti #5, and their penne, and their fusilli. If there's no Barilla then my preference is De Cecco.
Each to his/her own. Buen provecho.

Totally agree with everything ferret says about Barilla...eat it several times a week.
Mexico imports thousands of metric tons of wheat from the US and Canada (hard winter wheat) every year, and I suspect most of it winds up in these specialty food items, such as good pastas.
The inferior pastas go from brittle hard to mush directly, bypassing the al dente stage. Don't take long to figure out the good from the bad.