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.
and Lively Puebla
Billy and Akaisha Kaderli
All around the world, Billy and I love to visit the food markets. Whether it's
Guatemala, Europe or
Mexico, these markets are the places
where the locals purchase their food and sundries.
Unlike the grocery stores in the US,
foods and products are open-air. They are not Cryovac'd into a plastic
package, sanitized or hidden from view.
You will see life, in all its splendor
Come. Take a look!
Here you see fresh shrimp with the heads
still on. This "proves" their freshness, as when shrimp start to age, it
affects the head of this animal first.
These shrimp go for just under $7USD per
Pig's head with cilantro in its mouth
When an animal forfeits its life for us
to feed ourselves, the locals and those chefs in-the-know utilize
No part of an animal is wasted and this
is how respect is given back to that animal for its sacrifice.
Were you ever curious how French pate or
the famous sausages in Germany or Italy got that amazing flavor?
Terrines, aspic, confit,
the vast arrays of meats and spreads displayed on charcuterie platters, an
exceptional broth, bisque or Cassoulet all require parts of the animal that
many simply throw away - to acquire that amazing flavor.
If you speak to any
Chef (and I happen to be married to one)... they might share their secrets
with you on how these flavors are captured.
This little piggie did
go to market.
International food offerings
The yellow sign advertises a "Variety in
Pozoles" and lists the different styles.
This pork and hominy stew is the Mexican
version, but here you see an Aztec, grandmother, the pearl, the farmer and
other styles offered.
Pozole originated with the Aztecs and
other Meso-American tribes and was made with um... human flesh... and eaten
on special occasions.
I think it's probably safe to say there
are no human parts in this pozole.
The orange sign advertises "Pan Arabe"
which we know as pita bread.
Arab immigration to Mexico started in the
19th and early 20th centuries, and has influenced Mexican culture, in
particular food. We saw Pan Arabe and Tacos Arabes throughout Puebla.
Papel Picado hanging from the ceilings
Considered to be a Mexican Folk Art,
these intricate cut papers are made with hammers and chisels pounded into
stacks of colored tissue paper.
While often used on altars and for
special holidays, we see them in the streets of Mexico strung together to
create a banner. These banners can either be hung across alleyways or
displayed in the home.
The pork section of the market
There's lots going on here at this pork
On the left you have a tub of lard with a
spoon sticking out. Above that tub are bags of lard for sale (you can see
these in the next pork stand also).
Hanging on the rail there is a slab of bacon with a smoked
pork loin underneath it, then very large pork steaks and pork ribs.
Above this is some chorizo, and
then at the very end you'll see some longaniza draping down in long tubes.
Roasted chicken stand
These roasted chickens are great. You can
purchase one roasted chicken (with rice, tortillas and salsa) for $4.50USD,
or save $0.75 per chicken and buy 2 of them at once (with all the fixin's) for $7.50.
In the stainless steel tubs below are various side dishes
or chicken in sauces.
Packages of local chocolate
These are rounds of locally made
One baggie has dark chocolate the the
other may have less sugar or more milk added to it. The bites are free to
The round in the middle of the basket is pressed
chocolate, packaged by 6 in each of the wrapped packages behind it. These
rounds are further divided into 6 servings for hot chocolate.
Normally this is not the chocolate that
you eat straight out like a bon-bon. These are made especially for adding to
hot milk or water, stirred vigorously until it foams as it heats.
Spices for sale by the bag
Various spices purchased by the bag.
Achiote is ground annato seeds used to give food a yellow or reddish
coloring. Comino is cumin, there is ground and whole cloves, mint, oregano,
anise and some kind of mixed, ground spices specially made for "Arabian
Smoked pork loin
A close up of loins of pork that have
been smoked. When you slice this loin, the pieces then become smoked pork
Pork is an affordable, popular and tasty
protein for families.
In the back, on the right, you see a
grinder. This makes for ground pork or for sausage.
I have found that when I order
"hamburger" I must specify pork or beef, or a mixture, and then I give
percentages of each.
Cilantro hangs down from the display
Just like home, there may be a number of
reasons why you might choose one butcher over another for similar products.
Maybe his stand is cleaner, maybe he gives you special prices and deals,
maybe he gives you an extra "pinch" of something you ordered.
It's possible he will do special requests
for you or let you know when his new shipment comes in.
Proud and happy butcher in Puebla
Every butcher is proud of his work,
otherwise they would not have chosen this career.
One thing for certain, their families
will not go hungry.
A couple of "hams"
Ok, so a bad pun there...
These men are happy to be working.
In Mexico, it is very common to ask
someone "how are you today?" and their response is "I'm working!!" Which
basically means... How could it get any better?
Chickens on display
Well, at least we moved on from the pork
Another very common custom is to purchase
the whole bird, head and feet still attached.
This is also proving to the customer that
the poultry is fresh.
Growing up I used to visit my Grandmother
and she'd have various pots on the stove, with chicken feet sticking out of
the top. Not only do the feet add flavor, but it gives the soup or broth
Chicken necks are also a very popular
item to eat, just like chicken wings.
Again... nothing goes to waste. Must
respect that animal's life.
A butcher utilizing his skill
In the States and Canada, it's easy to
forget where our food comes from.
For those who have never lived on a farm
or raised turkeys or chickens for personal consumption, they might think
that food simply appears in the grocery meat market counters. All nice and
tidy, plastic-wrapped and in portions.
These are the men who make that happen.
Here this butcher is trimming the fat
from the pig's body to make lard before he portions out his product to
Cutting up a cow
This man's hands were working so fast
that I took several photos trying to get a clear picture of them. But they
continued to be a whirly blur.
Butchers must also be strong in order to
carry these large animals to hang them up on the hook. They must not only be
skilled with a knife, but they must know how the animal is made so that he
is able to present fine looking product to sell.
Originating in Europe during the Middle
Ages, Head Cheese is considered to be a delicacy.
Traditionally, it is made from chopped
and boiled pig’s head meat, which is then formed into a jellied loaf. Often
times, it includes pig’s feet, tongue and heart.
I saw a recipe the other day for a “Head
Cheese Bun,” which contains fried head cheese, watermelon kimchi and basil
lime caesar dressing.
I'm not a big fan of Head Cheese, but I
think I would try that one with the watermelon kimchi.
Walking around, we were offered pickled
pork's head also. It had an odd texture, as you can imagine, but the flavor
was really good!
Going to a Farmer's Market in the middle
country we visit is always an interesting and eye-opening experience.
If you are ever in
Mexico, spend an hour or so walking through their markets.
For more photos and stories on Mexico,
VIDEOS, VIDEOS, VIDEOS! See
Mexico for yourself! Beaches, Bars, Babes, Great Food, Live Music.
Trending on Retire Early
About the Authors
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.
Retire Early Lifestyle Blog
About Billy & Akaisha