When I travel I collect ingredients. Finding a place to cook can be a challenge, but last night I got to assemble these great elements into a scrumptious meal for some friends in Ajijic, Mexico.

The meatballs came from my friend's cattle ranch in Guanajuato, Mexico. The bread came from my favorite bakery, (La Panaderia), in Guadalajara, Mexico. The garlic, onions and oregano were fresh locally grown in Ajijic, Mexico. And the tomatoes were canned from my Godmother's garden in Illinois, USA.

Yeah, it takes a little planning and foresight, but food like this is well worth the effort!

*The only thing that makes this dish "Mexican", is that most of the elemets are from here in Mexico and it was cooked in Mexico.