Chichen Itza

First of all, the skin of the lamb chops is sandy and crispy. When you break it open, you can see that the lamb chops are very fat, with fat and lean parts. When you pull it with your hands, the ribs are pulled out. Then I pull off a piece of meat, which feels tender and elastic.

It's right on the street. There are a lot of stickers on the window that I don't know what they mean. The waiter is a handsome Mexican guy, very pleasing to the eye.