Four days a week for the past 35 years, Salvador Castro Morales, 70, has been selling fish in the Xochimilco delegation of Mexico City. Morales sells fish heads separately, because he says they provide a unique flavor to soups. He is also preparing the fish to be used in cooking tlapique, for which it’s wrapped in a corn husk with nopal cactus and chili. Morales says he learned the recipe from his late wife.
Mar García, GPJ Mexico
Four days a week for the past 35 years, Salvador Castro Morales, 70, has been selling fish in the Xochimilco delegation of Mexico City. Morales sells fish heads separately, because he says they provide a unique flavor to soups. He is also preparing the fish to be used in cooking tlapique, for which it’s wrapped in a corn husk with nopal cactus and chili. Morales says he learned the recipe from his late wife.
Mar García, GPJ Mexico
Four days a week for the past 35 years, Salvador Castro Morales, 70, has been selling fish in the Xochimilco delegation of Mexico City. Morales sells fish heads separately, because he says they provide a unique flavor to soups. He is also preparing the fish to be used in cooking tlapique, for which it’s wrapped in a corn husk with nopal cactus and chili. Morales says he learned the recipe from his late wife.
