Yar, I was watching a vlog yesterday where they showed how they make birria in Jalisco—slow-cooked meat, deep red broth, all that. Reminded me of my own struggle with rising mutton prices here in Punjab; can’t even afford proper protein for my gym boys these days. But that birria, sahi hai, it’s honest food—no shortcuts, no synthetic masala, just hard work and patience. I respect that more than the fancy supplement companies who raise prices every month without any reason. If they had to cook like that, maybe they’d learn some fairness.
#mexico#regional
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