This is Adelita 💕

Since leaving Canada, I hadn't ridden a motorcycle. God, how I missed it… but I suffered in silence, like a grown-up. Unlike my boyfriend, who moaned endlessly as if his favorite toy had been confiscated.

Finally, a month and a half ago, I settled down and could finally buy another motorcycle. A beautiful V-Strom 650 joined my life. It has everything I need to take me wherever my heart (and my tank) wants to go.

I bought it six weeks ago, but I didn't have a helmet or proper clothing. So I had to wait until my vacation in Canada to get these essential items… while poor Adelita waited sadly for me at the back of the garage.

Today, FINALLY, I'm hopping on my beautiful adventure bike and we're off together towards Tecozautla, in the state of Hidalgo. The road winds through the mountains and follows the San Juan River for a while.

I confess I'm a little nervous… internally. But the reflexes I've acquired from riding tens of thousands of kilometers over the last six years come back quickly. The curves are becoming more and more enjoyable (and there are fewer and fewer "oh my God, I'm going to die" moments).

Arriving in Tecozautla, I entrust my helmet and jacket to a charming lady, the owner of the local convenience store, and set off to explore the pretty town.

P.S. The fruit in the middle is... an avocado. In Mexico, there are about twenty varieties, each more delicious than the last.

Of course, I'm taking the opportunity to eat, one of Mexicans' favorite activities that I have no problem imitating. Today, I'm discovering a new dish: barbacoa with its consommé.

In Mexico, barbacoa refers to both a traditional slow-cooking method and the resulting dish. Meat—traditionally mutton or lamb—is cooked wrapped in agave leaves inside an oven dug into the ground. The meat is covered with toasted maguey leaves, which give it a unique flavor, and then the hole is sealed. It cooks slowly for 8 to 12 hours.

A container placed under the meat collects all the juices. Water, chickpeas, and rice are added... and there you have the famous consommé. It's all served with freshly made corn tortillas.

The result is so delicious that you almost forget you've eaten an animal that spent the night underground.

Back home, I reflect on my day and already envision many more adventures with my beautiful Adelita.

An Adelita is the name given to women who actively participated in the Mexican Revolution (1910-1920) as soldiers, nurses, and cooks. The term has become a symbol of courage, loyalty, and feminine strength. It comes from Adela Velarde Pérez, a particularly dedicated young nurse with the White Cross. Her bravery inspired "La Adelita," one of the country's most famous songs.

In short, my motorcycle has an inspiring name. And today, she proved she deserves it.