Retire Early Lifestyle
Retirement; like your parents, but way cooler

In 1991 Billy and Akaisha Kaderli retired at the age of 38. Now, into their 4th decade of this financially independent lifestyle, they invite you to take advantage of their wisdom and experience.

Res Publica Restaurante

Guadalajara, Mexico

Billy and Akaisha Kaderli

Currency Exchange

Often, we will take the bus to Chacala beach in Nayarit, Mexico.

Coming back to Chapala in Jalisco - as a reward to ourselves for this long winding road trip - we will treat ourselves to this particular steak house in Guadalajara.

Serving fine cuts of imported beef (along with pastas and other selections) we take the afternoon and drink some wine, having a beautiful steak dinner.

Come with us to Res Publica.

Map of Guadalajara showing Res Publica location in the center

We take a taxi from Chapala Beach to the bus station in La Penita. Then we grab the bus to Guadalajara and when we arrive, we take another taxi to Res Publica.

This is approximately 4 hours from when we leave the beach, and the restaurant doesn't open until 1pm.

If we time it just right, we only have to wait a few minutes before they begin taking customers in.

Indoor/outdoor seating

The restaurant is a simple, open-air establishment that is locally very popular.

Specials are written on the chalk board (see the left side of the photo) and wines are listed also.

To the direct left are the open grills.

Various grills

Here you see various grills built Argentine style with chains lifting the meats higher or lower on the coals.

There are different cuts of beef cooking right now, as well as sausage links.

There's nothing like that open flame flavor.

Menu

We are getting used to the terms that Mexicans and Argentines use for their different cuts of meat.

Vacio is the cut of flank steak around the belly of the animal and it is one of the most popular cuts in any Argentine Restaurant.

Bife de lomo is Filet mignon, Entrana is a thicker style flank cut and Tira de asado are short beef ribs generally cooked crispy on the outside with the bone in for tenderness and juiciness.

Bife de chorizo is a Rib Eye, and Churrasco is a NY Sirloin cut.

Ojo de bife is a huge chunky cut  of rib eye with lots of marbling.

Bife de Chorizo

Here is the Rib Eye that comes with a salad, bread and a chimichurri sauce.

Chimichurri is a favored Argentine sauce made of parsley, cilantro, garlic, shallots and olive oil. It is used on bread as well as grilled meats.

Argentine entrana beef cut

This is the entrana, a thicker cut of the flank steak.

Generally, this is a chewier meat but flavorful.

The plate also comes with salad, bread and chimichurri sauce.

The bill

Before tip, the bill came to 1,227Pesos or about $61USD.

There was plenty of meat to take home!

We highly recommend this restaurant.

Would we return?

Absolutely!

__________

Res Publica

Vidrio 2109. Col. Americana 44160 Guadalajara, Jalisco, Mexico

Tele: 33 2696 5422 or (+52)3311967668

email:  parrillalares@gmail.com

Open 1pm to 11 pm

outdoor seating

For more stories and photos about Mexico CLICK HERE  

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