Alma Soto stands in front of Tacos Lupe in Tecámac, in the State of Mexico. To prevent the spread of the coronavirus, the taqueria has stopped allowing dine-in customers, made customers apply antibacterial gel at the entrance and required face masks. The shop also placed markers to indicate where people should wait for their orders, so they won’t stand too close together.
Yassin Kakooza, 21, fries tilapia in a mix of cassava flour at his stall in Kyadondo, a county in Uganda’s Wakiso district. He says that this method preserves the flavor and removes the smell of burnt oil, making the fish more appealing to customers and increasing his sales.
Eddie Cruz Rodríguez, 59, has been selling “granos,” a fried dish made of ground rice, water, salt, oil and a small piece of cheese, in Humacao, Puerto Rico, for the last 42 years. He inherited the business from his parents, Bartola Rodríguez Santana and Fausto Cruz, who founded a granos factory in 1950.
Miguel Ángel Xochicale chops vegetables for salsa early in the morning at a taco stand in Colonia Albert, Mexico City. The taco stand is open 24 hours a day and is located outside the Portales metro stop, which keeps customers coming at all hours.
Kashi Shah cleans and cuts a rohu fish from the Koshi River for customers at his shop in Dhumbarai, a neighborhood in Kathmandu, Nepal. Shah says his customers prefer this local fish, in addition to carp and jalkapur. He purchases them from a nearby vegetable market.
Ramesh Chand makes paan, a betel leaf combined with areca nut popular for its stimulant and psychoactive effects, at his market shop on Salma Paan Corner of Chandni Chowk in old Delhi, India. Chand learned how to make paan from his grandfather. He sells a sweet variety for 20 Indian rupees (29 cents) and a plain variety for 10 rupees (14 cents).
Juana Ceto (left to right), Francisca Terraza and Karina Cedillo study different types of coffee during a public coffee tasting at the Parque Central de Nebaj in Guatemala. The event is held at least three times a year as a part of Programa Conjunto "Desarrollo Rural Integral Ixil," a United Nations Development Program (UNDP) rural development project. Local people give advice and feedback to the producers before the coffee is exported.
Nanyonga Assumpta (left) and Mpirirwe Jackline strain a mixture of ghee (clarified butter), rock salt and tiny pieces of roasted meat to make eshabwe, a cream often served to the bride and groom during traditional marriage ceremonies in western Uganda. The cream must be made in a clean and quiet environment, so these women were hired to prepare it in a bedroom.
Christine Makiyi (left) runs to compete with Miriam Maremba to sell roasted corncobs, locally known as mealie cobs, to customers on a highway outside of Harare, Zimbabwe. Makiyi has sold mealie cobs on this spot for more than 10 years, and Maremba for seven years.
Adrián Guevara prepares a mango to sell from his fruit cart in San Cristóbal de las Casas, a city in the state of Chiapas, Mexico. Guevara has sold fruit from his cart for the past eight years, working from 8 a.m. to 5:30 p.m.
Elias Kabagambe (left) and Juliana Tumuhaise mash matooke while setting up for a party in Masheruka, a village in Uganda’s Sheema District. After mashing, the matooke is wrapped and left to steam and soften for three more hours.
Renu Di cuts white radishes on her job at Dastarkhwan, a canteen staffed solely by women, at Jamia Millia Islamia, a public university in New Delhi, India. The canteen is run by seven women who employ 40 others to serve 5,000 customers a day.
Outside a bakery, César Cabrera prepares to sell pastries and coffee from his three-wheeled cart in Iztapalapa, a district of Mexico City. At 5 a.m., Cabrera supplies himself with baked goods and a thermos full of hot water to make coffee.
Guadalupe, who asked that only her first name be used, sells sweets on a street corner outside her home in San Cristóbal de las Casas, a city in the southern Mexican state of Chiapas. Guadalupe, who has been involved in the food industry for many years, works from 9 a.m. to 5 p.m.
Hariette Kahambu makes a distilled alcoholic drink, known as rutuku or mangwende, with help from her children in Kirumba, a city in Democratic Republic of Congo’s North Kivu province. The drink is made from a mixture of corn and cassava flour. The family rents a hand-built machine for $1 per day to grind the corn.
In Nsambya, a suburb of Kampala, Uganda, Hellen Achom bakes millet flour, an ingredient used to make a local beer called “malwa.” It takes three weeks to make the brew. Malwa drinkers sit in a circle and use very long straws to sip the beverage from a pot.
Ram Chandra Neupane catches rainbow trout from the holding tank at Rainbow Trout restaurant in Budhanilkantha, Nepal. The restaurant sells 20 to 22 kilograms (44 to 48.5 pounds) of rainbow trout on Saturdays and 2 to 7 kilograms (4 to 15 pounds) on weekdays.
Every morning, Jesús Rodríguez, 60, shovels fresh, crushed ice onto a display stand for raw fish and seafood at his family’s shop in the Mercado Portales, a market in Mexico City. Rodríguez, who has worked at the fish shop for 50 years, says he uses 14 to 16 boxes of crushed ice in the display.