organic bones

[DonJuane]

Otherwise I recommend learning to make sausage as a hobby, especially in Mexico. I know some people in the US who do it because where in the US it may not be as much of a "mystery meat" as in Mexico, it is mostly flavorless or too full of fat. The butcher in the Hidalgo market called El Torro or simply Torro has some specialty sausage they sell and it's the only kind I personally find edible. Some people rave about the charizo but I have never found any that I would buy a second time around and I always have to bring the alka-seltzer out. In fact, charizo is one of the few things that I often eat to "join in and be part of the local culture" to which I finally had to give up and say to myself, who are you trying to fool. You can try Torro or maybe someone has discovered a secret place that has better beef or sausage. Otherwise you may know it already or not if you are new but grab the Metropolatano bus toward Leon and get off at the Sirloin Stockade and SAMS club stop, walk across to Costco and get the non-organic USDA stuff since you say you and I are alike in that vice.

**** Worth noting that sometimes the sausage named Argentino is fairly good. It's a whiter color and to me is more flavorful and less greasy and it passes my world-wide test for spicy food and that's during the night if there is no heart-burn and your stomach doesn't feel like you swallowed cement, then I always call it a go and worthy of a repeat.