Birria de Chivo

Each day in the Zihuatenejo mercado this fellow puts up a fresh goat skull. It is his statement of integrity -- THIS is TODAYS goat. The clear broth with fresh raw onion and cilantro sprinkled on top reveals big tender chunks of goat. Goats forage on leaves and shoots, and their flavor can be so subtle and herbal, depending on their forage and the time of year.
Birria de chivo is my favorite carne (meat) dish in all of Mexico.

Michoacan Bakery

The tin roofed loose planked artisan empanada bakery is behind the wood fired "horno"  --  hand built from local "ladrillos" and plastered with clay.  These roadside bakeries dot the landscape of rural Michoacan. You can see the ovens from a distance, and when you see smoke billowing out you know the bakery is "Abierto"

We drove away with spicy chicken in red sauce, and sweet "Pina" (pineapple) empanadas each about the size of a frisbee folded in half.