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. |
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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
VIDEOS, VIDEOS, VIDEOS! See Mexico for yourself!
Beaches, Bars, Babes, Great Food, Live Music.
About the Authors
Retire
Early Lifestyle appeals to a different
kind of person – the person who prizes their
independence, values their time, and who doesn’t
want to mindlessly follow the crowd.
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