Anonimo
Jan 16, 2006, 4:36 AM
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Last week I had a bowl of Birria de Chivo Lombardia, at an initially unprepossesing street stand on Calle Décima at the corner of Tepeyac, in Morelia, a few blocks north of Ave Madero Poniente. It was distinctive and sabrosa. There were first rate salsas and condiments on the table, including, whole, lightly fried chiles de árbol (which I didn't eat); a very good salsa de molcajete, and a very distinctive, crushed dried chile in a dark, syrupy liquid (but not sweet!) that was extremely good, and surprisingly, not excessively picante.
I don't now if I'd eat Birria de Chivo frequently, as it is strong-tasting, but that morning, it hit the spot. I didn't have my camera with me that day, ˇlástima!
By mid afternoon, the stand was closed and vanished.
Looking for info on how to make or purchase the dark (almost burnt), syrupy chile condiment.
( Original version x-posted to Lonely Planet Thorn Tree Get Stuffed Branch)
Saludos,
Anonimo
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