Not quite normal dining

We will be in PV for the 1st time in mid Feb. I enjoy what is out of the ordinary (for Tennessee), but now available Mexican ingredients such as huitlacoche, cabrito, lengue and tripas. I lived in California for 40 years, gave me a wider outlook on food than your average Tennesseean. Can anyone give me an idea where I might find this type of food? The menus I find online are pretty mainline for the most part. I also enjoy most any type of seafood, where are places for good fresh fish prepared for the locals?

I remembered that there is a\"menudo\" (tripe soup) in the from the Wal-Mart to Pitillal. It is on the right hand side about 1/2 klick from Sams.

There are many places that serve menudo on Sunday morning. Also, you might want to try birria tacos in the morning, too...I seem to remember that they are made out of goat meat. They are delicious!
There are tons of non-touristy places to get the food you have mentioned. Wander into any Mexican neighborhood and you will find a nice place with great prices.

You know, way back when (40 yrs ago), my grandmother made German style tripe and other things out of all the left overs when we got done butchering out on the Farm. Blood sausage was always served for breakfast with eggs over easy to mix into the dark sausage. My mom and dad just loved \"head cheese\". That stuff was NASTY, i think it would make a maggot loose its cookies... oh well... what a great and wonderful world we live in to have memories of all the diffferent foods of this planet.....

My caddy Miguel loves iquana. Used to catch them on the front nine at Los Flamingos golf course. Never got to dine one with him and his father, but someday maybe... :roll: :wink: :lol: 8)

been in the mexican butcher business for many some years
what a experience
when there was no local ganadero around to sell you a steer thru the proper channels
one had to go to various local ranches looking for one to slaughter that same night for the next morning business
with a bottle of chevez made contact with a ganadero who offered one for slaughter
so we went to their local slaughter room and slaughter the poor dear
they all being machos have to drink some of there hot blood mixed with chevez
i just past
but enjoyed their carefree happiness
after the steer is cleaned out
it was stuffed into my vw sedan
rain or shine thunder lightning
coming home to hang the steer into the cooler
for the morning sell

sometime it was smooth
other times tough

that was part of my business
adventurous
never a dull day

glad it is over
we live in a cleaner environment

still loving vallarta

chico

I sure hope those of you who say you have been ill because of the foodstuffs mentioned in this thread never find out what goes into a hotdog, or most any sausage.

You are definitely right about their ingredients. My parents taught me 40+ years ago to only buy these products IF they were advertised as being made without any by-products. Our family still only purchases it this way.