59 replies to this topic

[Canamex]

Well, we may try Sonora one last time, with me shopping, to see what looks good on that day. But we'll do a side by side comparison with the Carnes Finas from Guadalajara and see which is better and no third chances if it's not up to snuff.

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?

[PULELEHUA]

Hola Canamex: Sweet and tender lamb is young lamb. Older lambs yield chewier meats with a stronger taste but come nowhere near mutton in a "sniffer" competition.

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!

[tio]

Here 'veal' is from 6 month old animals. It was available at tianguis a couple of years ago but freaked out some of clients due to gross videos they had seen of harvest NOB. Not sure how meat was as never talked to buyers. I heard someone ask for it a few weeks ago and were told it could be ordered.

[Canamex]

Thanks - which tianguis do you mean?

[tio]

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.

[bournemouth]

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.

[crjd]

To clarify: The Tuesday market that is located at the new plaza complex located at the intersection of the Libramento and the Carretera is now called the "Farmer's Market". Originally it was known as the "Organic" market and was located on the floor below the "Hole in One" (restaurant/bar/golf school/hang-out). The market changed it's name simply because not all products sold can be certified as "organic" and perhaps of more importance, some products were never intended to carry the "organic" designation. The market that is now held at the "Hole in One" location is a venue used for the sale of mostly prepared meals and other food items and the vendors are mostly other local residents who wish to share their culinary talents and, perhaps, make a few pesos in the process.To

[tio]

Not intending to start an issue, but this is not my first rodeo with 'organic' and local tianguis. Few years ago I worked with Un. of Chilpancingo and ag officials in Joco to develope plan for 'naturally produced' products aimed at rural women to expand their family plots to support themselves. Actually, a local tianguis or two was part of the plan to offer them a market. It was intended as a model that could be applied throughout the developing world. Politics............

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.

[Spinner]

Thanks for the great info!

[MtnMama]

We had the arrachera and the marinate was superb. We'll be back.

[Atlas]

I thought this thread was about Sonora Meats not the tianguis. We had Rib Eyes last night from Sonora Meats, they were terrific. I have not been disappointed with anything I've bought there.

[Canamex]

Not trying to push Carnes Fines de Sonora in Guadalajara (Vallarta and Patria - there are others with similar names), but the other day we bought vacio, ribeye, prime rib and beef ribs - some were Angus, I think all were imported except the ribs maybe and I don't think they were expensive, not more so than the local stuff. We cooked parts of each on the bbq and other pieces in a sauce, separately. They were all well marbled, vacio finely, ribeye coarsely and so on. In order of delish, vacio, ribeye, prime rib and costillas - each distinct but each very good and tender. As I said, they supply Tango. So I maintain what I said before about the unmarbled ribeye and tasteless tough vacio from Sonora meats in Ajijic with the weird gob of trim fat & gristle on the ribeye - their meat is inferior. Just try the other place for comparison before you get all googly-eyed about the local stuff. It's not about getting defensive or the honour of local sellers, it's about standards.

[viejomalogato]

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.
Thenk you
R

[moonhill]

While some people have had luck special ordering from the new Sonora's meat market, we tried to order brisket (even knew the Mexican name for it) and they acted as if it was impossible. Basically we were told that if it wasn't in their display case, they didn't have it, period. They didn't seem to have much in their display case either so we left there wondering how they'll make it. The bad news is that Tony's has a decent selection and will do special orders, but I hate having to deal with the big surly guy too. It doesn't matter how much of a smile you have on your face or how friendly you are, you get an attitude from him as if you were forcing him to do something. We've lived here five years now and he seems to have relaxed a little bit with me now that he recognizes me, but he's still an unpleasant man in general. Strangely enough, we've found some really good steaks at Walmart, but it's hit or miss just like everything else.

[HelperGuy]

Tony's son, the big guy, is actually quite a nice fellow and very generous. He just lacks what they call "the social skills".

[Atlas]

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.

[Sailor]

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.
Thenk you
R

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.

[PV Kids]

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.

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.

[moonhill]

I think there's some confusion between Tony's Meat Market and Tony's Restaurant. Meat Market, bad attitude. Restaurant, couldn't be nicer; one of our favorite places to eat.

[bigd]

All the same. Owned and operated