Sonora's Meat - We are already opened
Posted 02 April 2012 - 02:53 PM
To Pulelehua, of sheep farming, a question: I've always loved lamb, but find the lamb here stronger-tasting (and tougher) than Ontario and New Zealand lamb (the only two I know). Has it to do with the age of the animal? Is it the different feed? Or is it "mutton dressed as lamb?" I've been curious about this for a long time and would appreciate knowing. Here we've tried Maria Elena's and Tony's.
And a second question to anyone: why is there no (real) veal here?
Posted 02 April 2012 - 03:26 PM
Occasionally (but rarely) have seen veal at Tony's. Might be available this time of year. Oh, now I am beginning to feel nostalgic -- remembering Marcella Hazan's recipe for veal osso bucco!
Ua Mau Ke Ea - Sovereignty Endures
King Kamehameha III
Hawaiian Kingdom -- July 31, 1843
Posted 02 April 2012 - 08:21 PM
Posted 03 April 2012 - 01:19 PM
Posted 03 April 2012 - 02:19 PM
I was refering to 'original' organic tianguis at Hole-in-One. Today I asked about veal at 'organic/natural' tianguis by casino/movie theater. Marie Elena said she can get it but has to order entire animal and hasn't been enough inquiries to merit the amount she would have to buy. However, she said she was considering it to test demand again.
The market you attended today is the same one that used to be at the Hole in One - they simply changed locations.
Posted 03 April 2012 - 02:56 PM
Posted 03 April 2012 - 09:09 PM
Locally, I don't know of any 'organic' producers selling at retail. Some for export but are not small producers. Organic denotes having spent a lot of $ to be certified by an international 3rd party. Producers in the US and Europe have gone to 'Naturally Produced' and other classifications to bypass strict laws for 'organic.' Local producers may grow their products with as stringent rules as for organic but don't have $ to get certification. Farmers Market investigates local producers to see they qualify. Can pretty much guarantee that all other tianguis produce, etc. sellers get their products at Abastos in Guad. Usually poorer quality and rejects that are cheaper.
Posted 16 April 2012 - 11:31 PM
Elizabeth Cady Stanton
Posted 17 April 2012 - 07:07 AM
Posted 17 April 2012 - 12:09 PM
Posted 26 April 2012 - 07:18 AM
Posted 26 April 2012 - 09:48 AM
Posted 26 April 2012 - 11:01 AM
Posted 26 April 2012 - 11:01 AM
Posted 26 April 2012 - 11:53 AM
I quit going to Tony's for quite a while due to his and his staff's attitude. His wife (I think) at the cash register never smiles, says hello, good-bye or gracias. They are getting a little better lately except for the wife.
Thank You Melinda. I also have had a negative experience at Tony's. The behind counter people were surly at best, but the owner was beyond belief, Not been back since (except I cannot find a location for ham hocks). They need the competition or Super Lake needs to have a fresh meat selection.
Posted 26 April 2012 - 12:19 PM
I agree, he always remembers me even if it's been almost a year since I've been in and always shares a joke or funny story with me. He even tolerates my shaky Spanish. He and his dad and all the waiters in the restaurant are top notch IMNTBHO.
Wow! I have never found Oscar to have and attitude or be surly. Just the opposite, he's always delightful. He's done special orders for me and even custom cutting on locally raised venison. All in all a good guy.
Posted 26 April 2012 - 01:23 PM
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