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Mexico City and Oaxaca : Tamales, Tortas and Tacos { 29 images } Created 28 Oct 2012

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  • Carnitas, grilled meat served with sides of salsa and grilled vegetables, Oaxaca, Mexico
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  • Manning the grill at a neighborhood taqueria.
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  • Vegetable seller in Oaxaca’s Abastos Market. Mexico
    Abastos_Oaxaca_Mexico.jpg
  • A hand painted sign on a taco cart.
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  • Kneeding masa dough for tamales. Tamales are typically made in the evening for steaming and sale in the mornings.
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  • A variety of tomales (left wrapped and steamed in  in corn husk, right wrapped/steamed in banana leaf) at Flor de Lis
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  • Tomales at Flor de Lis.
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  • El Charro Carnitas, Coyoacan Market
    Mexico City_Mexico (6).jpg
  • Grilled corn outside the Coyoacan market.
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  • Sliced beef with cheese and avocado torta, El Capricho
    Mexico City_Mexico (5).jpg
  • Standing at the cournter and street side tables to eat customers at the popular Tacos Manolo.
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  • Tamales vendors are a fixture of daily life in Mexico City.
    Mexico City_Mexico (9).jpg
  • This Merced Market vendor sells squash blossums for use in quesadillas.
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  • A butcher, Coyoacan Market.
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  • A wide variety of chiles from all over Mexico for sale at Merced Market. The market caters to people from all parts of Mexico.
    Mexico City_Mexico (10).jpg
  • Nopales (cactus) before trimming/cleaning at Mercado Medellin. Nopales are very popular in quesadillas.
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  • A typical torta and taco stall in the Coyoacan district.
    Mexico City_Mexico (13).jpg
  • Tacos campechanas--tacos of longaniza, salted beef, and chicharon.
    Mexico City_Mexico (16).jpg
  • A row of butchers sell fresh cut meats (pork or beef), house made sausages or chichcharron (fried pork skin, left below neon 'carnitas' sign).
    Mexico City_Mexico (15).jpg
  • Tacos de Canasta or tacos in a basket are stacked in a basket allowing them to steam. This street cart serves tacos with chicken in green mole, chicharron (fried pork skin) and beans. Tacos canasta are 7 Mexican Pesos a piece (U$.55).
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  • Avocados, Merced Market
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  • Dried crawfish used in regional salsas, Merced Market.
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  • Fresh jalapenos and tomatillas, Merced Market.
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  • Carnitas tacos.
    Mexico City_Mexico (23).jpg
  • Mamey, a sweet soft fleshed fruit, often used in blended iced drinks. Coyoacan Market. Fruits to Mexico dity often come from Veracruz.
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  • Huitlacoche (corn fungus) is cooked for use in tacos, quesadillas and other dishes. The consumption of corn fungus dates back to Mayan times and is thought to be one of the oldest foods still consumed in Mexico.
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  • A flower seller works under a counter in Oaxaca’s Abastos market, Oaxaca, Mexico
    Flowers_Oaxaca_Mexico.jpg
  • Fresh squash blossums to be added to quesadilla in Oaxaca’s Abastos market. Mexico
    Squash_Oaxaca_Mexico.jpg
  • Early morning at a tamales stand on the streets of Mexico City, Mexico
    Tamale_Mexico City_Mexico.jpg