Patrick Colleran
Hometown: Boise, Idaho
Bike: A 1976 Sam Braxton (#23) refurbished for it's second cross country trip
Favorite piece of gear: B17 brooks saddle
Go-to road food:Corndogs
Best touring specific trick: Poppin curbs and riding wheelies
Last employment: Field leader for citizen science backpacking trips for wilderness character monitoring in the HPBH WSA just north of Yellowstone
Most anticipated destination: Austin, Texas
Best bike related experience: Touring the San Juan Islands with Alison E. Riley

Max Horrowitz-Burdick
Hometown: Longmont, CO.
Salsa Vaya
Favorite piece of gear:
Go-to road food:
Best touring specific trick:
on bike sunscreen application
Last employment:
Denali National Park trail crew
Most anticipated destination:
middle of nowhere mississippi
Best bike experience:
first wheely

Vince Roubitchek
Hometown: Mt. Prospect, Illinois
Bike: Surly Long Haul Trucker (Fatties Fit Fine)
Favorite piece of gear: Bear Spray
Go-to road food: Jalapeno Cheddar Cheetos
Best touring specific trick: Limbo under gates of closed campsites....while riding
Last employment: Raft/Backpack Guide in West Glacier, Montana
Most anticipated destination: Beers on the beach in MIAMI!
Best bike experience: Cruisin' Avenue of the Giants in Nor Cal

Kyle Lehman
Hometown: Corbett, Oregon
Bike: Surly Cross Check with a dented rear wheel and noisy brakes.
Favorite piece of gear: Michael Jordan tank top
Go-to road food: Corn doggies
Best touring specific trick: No handed jacket removal
Last employment: Wildland Firefighter for the State of Montana
Most anticipated destination: New Orleans
Best bike experience: Crashing so hard while dirt jumping that I shit my pants.

Danny Thuerer
Hometown: Boise, Idaho
Bike: Surly Long haul Trucker
Favorite piece of gear: GoLite nickers
Go-to road food: Milky way
Best touring specific trick: Riding forward
Last employment: Helena National forest
Most anticipated destination: The South
Best bike experience: Riding down hill

Monday, November 21, 2011


Machaca is a traditional meal originating in the northern region of Mexico. It consists of a dried, shredded, and rehydrated beef that is seasoned with green or poblamo chilis. We tried this meal at Lucy's in El Paso, a small diner with about ten barstools and one incredible cook. She prepared our food on a two by two griddle that had been seasoned for probably thirty years. After hand shredding the machaca, eggs, peppers, and onions were combined into the hash like pile. Fresh flour tortillas from an inconspicuous supermarket grocery sack were heated alongside the heap of hispanic spice. Hashbrowns and refried beans accompanied the plate before a blend of chilis and queso smothered the machaca. A thank you is in order to some of El Paso's core bike community members Garcia, Farsh, and Elias for recommending this breakfast to us. I had no idea what was ordering when I asked for machaca but this dish set new standards for both the authentic Mexican and breakfast categories.

1 comment:

  1. yum! Great food review. What's for Thanksgiving Dinner? We are thankful for all the wonderful people who have been so generous and helpful to the dirt bag turkey crew. May all of you continue having kindness and tailwinds come your way. SH&HAB