Frying up flautas in restaurant popular with cops.

Flipping fresh tortillas at a market taqueria.

Slinging the hash at a popular lunch counter.

Tacos de nopal [cactus.]

Pescado a la Veracruzano [with tomatoes and olives]; lingering over lunch; the first taqueria we hit in Mexico.

Filling tortillas with all kinds of things.

This hamburger stand was an institution. Open all night, the fast moving staff churned out beef patties for long lines of
fashionistas staggering over from the nearby bar scene.

Fresh tortas could be found everywhere, at all hours.

Little fried things were king in Puebla.

Assembling a cemita in a Puebla market. The seeded, hard roll sandwiches are a specialty there.

Puebla loves its fried pockets of stuff; Todd takes a big ol’ bite of a cemita.

As fresh as you can get—nuts, vegetables and fruit from markets.

They all seemed to be in good spirits despite handling dead chickens and their floppy necks all day.

All types of fruit, beans and grains.

Mexico’s colors come out in its food—thick, rich mole and hot, juicy peppers.

Fresh nopal paddles for sale in Zacetecas.

The future proprietress oversees her market goods.

Passing by all these fresh, sweet goodies everyday was difficult.

Mexico City’s bakeries are just over the top. Some stores had whole suites of wedding cakes standing at my height.

The line was a depth trap, but eventually you could get a drink at this Absolute sponsored party.

Frozen margaritas at a chain restaurant? Unfortunately, Taco Cabana is only in Texas.
Simple, enticing presentation in Mexico City.