A VERY Exciting Picture

The main staging area for the 2007 La Carrera Panamericana was behind the Eduardo Vasconcelos Stadium in Oaxaca opened in 1950 and was named after Eduardo Vasconcelos, who was Governor of Oaxaca from 1947 to 1950. This was the meeting place for anyone who competed. It was a very exciting place for many of us especially us first timers and it was here that for the first time it really began to sink in that something big was about to happen. This is where we began to notice some of the cars and drivers we had been reading about for the last two years and a place were we would make new friends that will last a lifetime.

This is a very special never before seen slide taken right in front of the Oaxaca stadium at the start finish line during the 1954 LCP. Thank you to the estate of the late Frank C Ruppert brother of our good friend Frank J Ruppert. Anyone who was there in 2007 will really enjoy this simply because at the time we were there. It's hard to believe but it was MILES to the nearest empty lot and business's filled the streets as far as you could see. Obviously long before this photo was taken as there is NOTHING around the stadium them. If you look closly to the left of the soilder you can see one of the Lincoln team members wearing their blue team jacket.

CLICK ON PHOTO TO ENLARGE




Here it is today.



This was home for a couple days where we could park our rigs and begin any unfinished prep work and so on. We were required to take a brief physical or sorts and basically if you could get a helmet on your head you passed.





















This was where we gathered to get in line to get all the required goodies including registration papers, license, LCP jackets, hats and T-shirts and so on and I was the first person in line which I found out later really reaped it's rewards. Afterwards you could get in line to get your car scrutinized by the tech inspectors and this is where teams really learned the importance of getting their early and being prepared. This line for some lasted two whole days and in several cases some teams had to return more than once with corrections or changes to their cars to meet tech requirements as well as helmets and racing suits.



This also the place you finally get to see the route book for the very first time.



Cars lined up for tech inspection for two days.



After your car met the approval of strict tech inspection you were sent to have the required decals installed by an entire team of guys who really knew what they were doing and did an awesome job.







One thing I enjoyed was all the colorful graffiti that was on the walls. I was told that they welcome it and I was glad they did.
























Here is the start line in Oaxaca in 2007




Here is the start line in Oaxaca in 1953

The real flavor of Mexico

When it comes to food, if there is one thing about Mexico that stands out it has to be their tacos! Traditionally they are sold right out along the street in busy colonial cities but luckily they are sold almost everywhere including right out along the highway if you keep a sharp eye out. Better than just a great taco if the whole experience of watching it made. Unlike the greasy shell thing we are used to seeing here in the U.S. what you get in Mexico is something you need to see/experience. If it were possible I would love to be able to describe the flavor that causes ones taste buds to stand up and dance the Mexican hat dance when biting into one of these south of the border delicacies.

The first thing you need to learn is they are not called tacos. They are better known as Al pastor. I remember the first evening when my son Will, Jon and I accompanied with Steffan our cameraman took a stroll around Oaxaca late in the evening to get out of the hotel for a bite to eat. Along a busy street we found a place with some stools next to some glass cases filled with wonderful looking food. What stood out most prominently was the vertical stack of meat being cooked by a blow torch flame and the smell was out of this world! We all hung out and ate as much as our bellies would take. (Steffan's belly held a lot more than ours but that's ok since he paid. Thanks Steffan.)



Al pastor (Spanish; "Shepherd style"), also known as Tacos al pastor, is a dish developed in Puebla, Mexico, likely as a result of the adoption of the Shawarma spit-grilled meat brought by Lebanese immigrants to Mexico.

Usually pork, it is marinated during one or two days with a blend of different spices and herbs (such as adobo), and then slowly cooked on a vertical rotisserie called a Trompo (lit: spinning top), often with a pineapple on top. When ready, the meat is then thinly sliced off the spit with a large knife. It can be served with small tortillas, onions, pineapple, cilantro and lime. It is also a common ingredient in tacos, burritos, and tortas.



Tacos al pastor, are one of the most popular tacos served in taquerias both in Mexico and US Latino neighborhoods. In some places of Northern Mexico, such as Nuevo Leon, these are usually called Tacos de Trompo, if served on maize flour tortillas and gringas if they are served on wheat flour tortillas and cheese.

Unrelated to tacos but interesting to me was the fact that not once did anyone dealing with food ever touch money with their bare hands. The truth is I would like to see more of that here in the U.S.