.

Estamos cenando en un restaurant libanés. La comida es exquisita. Y no es cara.

El mesero nos recomienda las “costillas de cordero”. No están en la carta pero, viendo el resto de los precios, no pensamos que puedan ser caras. Aceptamos la recomendación.

Finalizada la cena, el Chef se acerca a nuestra mesa y nos pregunta cómo hemos comido. Lo felicitamos. Él pregunta qué nos parecieron las “costillas de cordero”. A mí no me resultaron gran cosa, pero mi amigo le dice con una sonrisa y un gesto exagerado “¡Lo mejor! Estaban ‘en su punto’ ”.

A la hora que la cuenta llega, las “costillas de cordero” eran lo más caro: 240 $MN (21 usd) por 4 costillitas. Mi amigo rezonga: “esas costillas eran una mierda, estaban quemadas y secas; a mí no me gustaron”.

Querétaro, México, agosto 2011

We are having dinner at a Libanese restaurant. The food is exquisite. And inexpensive.

The waiter recommends the “lamb ribs”. They are not on the menu but, having seen the rest of the prices, we don’t think they can be expensive. We accept the suggestion.

Dinner finished, the Chef comes to our table and asks how we have eaten. We congratulate him. He asks what we thought of the “lamb ribs”. I don’t think they were great, but my friend says with a smile and and exaggerated gesture “The best! They were ‘done just right’".

By the time the check comes, the “lamb ribs” are the most expensive dish: 240 Mexican pesos (21 usd) for 4 tiny ribs. My friend complains: “those ribs were a piece of shit, they were burnt and dry; I did not like them”.

Queretaro, Mexico, August 2011