GOOD GRUB
I recommend this taco shop. You get a mountain of stick-to-your-ribs grub.
The clinic next door opens at 8 a.m. Get there before it opens and you can get right in. After 8, the waiting room fills up quickly.
The aromas wafting from this eatery will get to you. I had a machaca plate to go. The cashier was spooning avocado meat into a bucket. Fresh guacamole--Great! How long before the guacamole is ready? I asked. About 10 minutes. Good. I'll wait.
The cashier gave me a container of sliced avocados instead. She charged $2.25--more than guacamole. Why the hell was she giving me sliced avocados? I took 'em and kept my mouth shut. Sometimes it's OK to let things slide. Why let a technicality spoil the mood? Feliz Navidad and all that.
"She probably didn't understand English," Lucinda said. "Since when is guacamole an English word?"
I used to be a great Mexican food enthusiast. Now that I'm an old geezer the food is very heavy on my stomach. We came here strictly on impulse.
I have never liked eating or drinking from styrofoam, so that's a drawback. But you know that going in. I put the sliced avocados in the fridge and forgot about 'em.