I AM FROM THE U.S., I MARRIED A MEXICAN INTERNATIONAL AND SO NOW I LIVE IN LA VILLITA A LITTLE RANCH ON THE OUTSKIRTS OF GUADALAJARA. COOKING HERE IS NOT AS EASY AS IN THE STATES BECAUSE WE DON`T HAVE ACCESS TO A GROCERY STORE ACROSS THE STREET. DIFFERENT TYPES OF MEXICAN FOOD SUCH AS CHILES RELLENOS, BIRRIA, POZOLE, MENUDO AND OF COURSE AMERICAN DISHES AS WELL. TRADITIONAL HERE IN MEXICO FOR SPECIAL OCCASIONS SUCH AS BIRTHDAYS, ANNIV. CHRISTMAS, MENUDO, POZOLE, OR BIRRIA ARE ON THE MENU. MY TRIUMPHS HERE IN MEXICO HAVE BEEN LEARNING TO COOK WITH OUT TEMPERATURES HERE THE STOVES ARE MARKED ONLY WITH MINIMUM OR MAXIMUM. ALSO HAVING TO MAKE SUBSTITUTIONS BECAUSE SOME ITEMS ARE NOT AVAILABLE AS EASILY AS THEY ARE IN THE U.S. I HAVE NOT HAD ANY REAL TRAGEDIES JUST EITHER OVER COOKED OR UNDER COOKED. BUT NOW I KNOW THE STOVES OVEN MORE IN ADJUSTING THE TEMPERATURES.