This is Bistek al la Mexicana a common dish found many places. There are several places I get this some better than others but all real decent! Kind of a tomato based sauce with generally pretty tender pieces of beef and a fair amount of it. The rice is pretty generic but the frijoles can be something else. This also includes as many fresh made in front of you tortillas you want and brought to you with a smile. Something like this costs around 50-60 pesos or $3. The squeezed as you watch orange juice is 20 and brings the price up a bit but worth it. Nothing in the States I've ever had compares to this not even close plus it'll cost 7-10 smacks. I don't know what I'm going to eat when I return. It will be an adjustment as I do this so much that is go into Puerto Vallarta on the south side and have me a excellent lunch with "real" Mexican food not the slop I get back there. I do not plan on eating out much at all only at maybe three select places. Pricey yes but worth it because it's so good. I threw away so much money last summer eating way overpriced shitty food. Several times the food got thrown away as well. The whole of Mexico is an eating machine I tell you. I'm gonna miss this.

I feel good and and think the higher temps and humidity contributes to that. It's the same every time. After a month or two you realize and say " Hey I feel pretty damn good!"

Just as important I believe the food made fresh with wholesome fresh ingredients as well contributes to that. Get off the bus in town the food smells everywhere make me hungry just like that.


Woking Escalante

This is another video my bud and I had talked about doing for sometime. Even though there are a couple of mistakes we felt it still had merit to post. I actually prefer not to be in these things but since I am the end user of this 30+ year old wok well----


  1. Hey Onefly that was FUN!! You need to come and cook for me, my husband can't even boil water!

    Looks mighty tasty!!

  2. The Julia Child of the high country.

  3. I liked her but maybe a male figure would be more appropriate.

  4. Looks like you guys had a good time and thanks for the cooking lesson. Soy, oh boy? I myself could do without the soy as I would subsitute it with Italian dressing diluted with water by half. Thanks for the show!

  5. Can smell it from here. I don't care what kind of food you cook or what you cook it in, when you cook it outside it has a whole new delicious flavor. The surroundings ain't too bad either.

  6. Ok, the Jamie Oliver of the high country.

  7. I wish you could still get those old steel woks like that. Sadly the new woks have flat bottoms because effin' morons couldn't figure out how to deal with the spun steel woks on stovetops. Grr!

    I do similar stir-fry, but I put hot peppers in it ;). I also don't remove the chicken before I toss in the vegetables, the spicy chickeny oil seeps into the vegetables a little and makes the whole thing just *so* good ;). A bit of rice wine and a bit of soy sauce, then serve it over rice, yum!

    - Badtux the Culinary Penguin

  8. No soy?
    No sweet chili sauce?
    No plum sauce?
    Man! Gotta fix that camp box!
    Heh! Neat film, OF!

  9. Jaimie and I will get along just fine Holte.

    Yea Tux I've seen those flat bottomed things and they aren't worth a penny. Had to cook in one awhile back and no way is it close to the real thing.

    I always tell people it's not Chinese but Tomese or Tuxese. It's all in what you want to do at any given time and what ever tastes good to you is what it's all about. I take my rice pretty serious as well and use pretty much Basmati only. All that I know is that of all the things I cook mthe Chinese comes out the best and I just don't tire of it.

    Yup jeg things were forgotten and it was me that did the forgetting.

  10. All you needed to do was say 'Boom!' and 'Kick It Up a Notch!' and people would swear Emeril lives somewhere in Utah.