15 November Monday 2010 The dog of the day. Charlie led Arturo and me on a great day trip to the mountain top village of Real de Catorce at about 8,900 feet in elevation on the mountain top. Taking the old road or back way up, kept us on our toes, as the narrow single lane dirt and rock shelf road had steep inclines, and extremely sharp hairpins on the face of the canyon walls. Some of the road was cobblestone, but with the stones on their vertical edge to give traction, one could really tear up the rear tire if you got to rambunctious. Tourists riding in and on top of old Jeep Willys came out of Real de Catorce to visit remnants of the old mine structures and up the canyon from Estacion Catorce so one had to always be ready to share the narrow roadway around the next hairpin. A good breakfast is essential. Tury displays his new Tury-a-Tech line of chain lubing accessories. Random shots of the back way into Real de Catorce. Not shown is the crash scene. Dean stopped to take some photos and I pulled up behind him, stopped and got off. When Dean was ready he mounted up and left as I was getting on my bike. I started to move, but in the wrong direction. I was sliding backwards with both brakes applied. Did I mention that this is a steep road? Soon enough the bike tipped over. Dean stopped maybe a quarter of a mile up the hill and seeing my predicament started back down the hill on foot. About that time one of the Jeeps came along and the passengers jumped off to help me. Once the bike was up and the airbox drained it started right up and I got moving just as Dean arrived. The main street of the village was the colorful market place one would expect, all the local crafts, religious icons, embroidery, foods and candies. One of the more popular food choices was corn on a stick. The vendor would have you check the boiled ear for tenderness of the kernels, then husk it and put the ear on the stick for a handle. A sliced lime was then rubbed on the ear of corn, mayonnaise is then painted over the kernels, heavy cream is then painted over the mayo, with a different brush, chili sauce is then painted over the top, and lastly a dusting of powdered cheese is sifted over the whole works, it seems like a bargain at a $1.US. Not everybody is excited to be in Real de Catorce. Who needs to buy an expensive kite? Dressing up corn on the cob. Tury and I shop for lunch. The flagman who controlled the one way (at a time) tunnel leaving Real de Catorce let the 3 of us come to the front of the line so we would not have to choke on the dust and fumes from the line up of vehicles. We rapidly cleared the long curving tunnel and began the wind down the mountain side on the miles of cobblestone road. Cobblestone is best traveled at 50 to 60 miles an hour on the dual sports, the long travel suspension really smoothes out the road. Guelito and Hector after hearing about the proposed route to Real de Catorce decided to take a rest day. They also went out and bought the steaks and worms and so forth for our evening meal. Upon our return to the hacienda we were treated to a Bar-B-Que supper of Beef Steak and all the fixins. The highlight of the meal was freshly fried worms from the base of the Agave plant, these are the same worm that you find in the bottom of a Mescal bottle. Our host hand cleaned the wiggling worms and then plunged them into a pan of hot canola oil, being heated by red hot charcoal. The worms wiggle like never before, but soon straighten out and bloat up, retaining their coral color. Their appearance and texture can best be described as being similar to the orange colored cracker sticks that come in the oriental trail mix, just add some pairs of legs and a couple of beady black eyes. The worms actual taste was bland to my pallet. Some call them the caviar of the desert. Dean makes a worm taco. Dean EATS a worm taco.