Tradition in our part of Mexico is to consume pozole on Thursday's. One of the more popular restaurants in town is only open this single day. Today we opted for a different food treat, carnitas. Pork is marinated in a special concoction of spices unique to each establishment. After sufficient time, it is slow roasted until tender, then placed in a glass enclosure with heat lamps to entice the causal passerby. We knew exactly where we were going and exactly what we were going to order, one kilo of the tasty meat (being chopped here in the foreground) with tortillas. Multiple carnitas filled tacos followed, accompanied by a number of cervezas and much congenial conversation.