Freshly butchered meat hangs in the Mercado de Jamaica, a public market in Mexico City. Pig heads sell for 24.50 Mexican pesos per kilogram ($1.20 per 2.2 pounds). The heads are often used to make pozole, a hominy stew prepared for special celebrations, or thinly-chopped braised or fried pork known as carnitas, which is often served in tacos.
Mar García, GPJ Mexico
Freshly butchered meat hangs in the Mercado de Jamaica, a public market in Mexico City. Pig heads sell for 24.50 Mexican pesos per kilogram ($1.20 per 2.2 pounds). The heads are often used to make pozole, a hominy stew prepared for special celebrations, or thinly-chopped braised or fried pork known as carnitas, which is often served in tacos.
Mar García, GPJ Mexico
Freshly butchered meat hangs in the Mercado de Jamaica, a public market in Mexico City. Pig heads sell for 24.50 Mexican pesos per kilogram ($1.20 per 2.2 pounds). The heads are often used to make pozole, a hominy stew prepared for special celebrations, or thinly-chopped braised or fried pork known as carnitas, which is often served in tacos.
