Fernanda Sánchez, 18, and Luis Sánchez, 18, prepare “tlayudas,” a typical dish from the state of Oaxaca, Mexico, made with large tortillas. Sánchez prepared hers with beans, cabbage, cheese and meat, during the second Feria Consume Local in Mexico City’s main square. The annual fair was created to promote and sell local food and artisanal products.
Flor Juárez, 38, (right) and other tortilla sellers wait for customers at the entrance of Mercado 16 de Marzo, a market in the central Mexican city of Tehuacán in Puebla state. Juárez is originally from Santa María Coapan, a town famous for its handmade tortillas.
In Sanga, a municipality in Kavre, Nepal, Deep Rai flattens sheets of “pau,” a tangy candy made with sugar, chili and a fruit called lapsi, which is found only in Nepal. Lapsi is an ingredient in various sweets.
From left: Catarina Bernal, Margarita Ramírez, Catarina Cedillo and Margarita Matom, all members of the Viucalvitz community in the municipality of Nebaj in Quiché, Guatemala, clean and prepare rabbit meat for a dish called faenado de conejo, fried rabbit served with rice. Their goal is to learn and share how to cook this healthy meal that takes advantage of the community's resources.
Leonardo Juárez and his wife, Nora, prepare chorizo, a type of pork sausage commonly eaten in Argentina, during a march near Argentina’s Congress building, in Buenos Aires, on Dec. 14. The march protested a measure that would tighten pension and social welfare benefits. The bill was approved on Dec. 19.
Laura Aquino (left) offers food to a homeless woman during an event organized by Movimiento Barrios de Pie, which works to solve social problems within the capital Buenos Aires. The gathering took place on Oct. 5 in front of the national congress building. The group set up a soup kitchen that also collected signatures in support of an increase in the national budget for nutrition and food policies.
Florinda García Méndez, 60, sells pozol, a traditional drink made from cacao and corn and served in a gourd, at her stall outside the Templo de Santo Domingo de Guzmán in Chiapa de Corzo, a town in Chiapas state, Mexico. García Méndez, who has been selling pozol since she was 7, gets up at 3 a.m. to cook the corn and brown the cacao.
Engracia Lainez uses a rolling pin to make artisanal cheese in Quiché, a department in northwestern Guatemala. Lainez and her children make cheese six times a week as a source of income to support the family.
Victoria Nabasa, 13, (right) a student from the Chiperoy Nursery and Primary School demonstrates traditional methods of cooking traditional cuisine at the Uganda International Cultural Fair, which took place at the Uganda Museum in Kampala on July 28. The fair is held once a year.
Samuel Saint Louis, 22, peels freshly cut sugarcane stalks to sell in Port-au-Prince, Haiti’s capital. Saint Louis, who has sold sugarcane for seven years, earns about 500 Haitian gourdes ($8) per day, which helps him support his two sisters.
Martha Guzmán Santis (right) and María Santis López (left) cook handmade corn tortillas using a comal, or griddle, and a wood fire in their community of Cruz Pilar, in the Tenejapa municipality of Chiapas, Mexico. Open fires, which can expose the user to strong heat and smoke inhalation, are used often in the indigenous communities of Chiapas.
Santana Alcázar Rodriguez prepares hundreds of tamales that she will sell door-to-door in San Cristóbal de las Casas, a city in the southern state of Chiapas, Mexico. Tamales, a traditional dish, vary by region. These tamales are made of corn and filled with marinated pork and local peppers.
Shoppers buy sun-dried fish and vegetables from local vendors in Srinagar, the summer capital of Indian-administered Kashmir. Sun-dried turnips, tomatoes, eggplants, gourds, green beans, red chilies and fish are considered Kashmir’s winter delicacies.
Geetha Samanmali, 32, pours Belimal tea from a large pot in Maligawila, a village in southwestern Sri Lanka. Samanmali, pictured in late December, serves the tea in a Buddhist pilgrimage area also known for a large statue of the Buddha. Belimal tea, which is made from the flowers and young buds of the Beli fruit, is sold at most cultural sites, markets and tea shops in Sri Lanka.
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.
Sifu, left, and Moza, right, sell cassava flour at a market in Uvira, a village on the shore of Lake Tanganyika in Democratic Republic of Congo’s South Kivu province. The women sell a cup of flour for 300 Congolese francs (about 3 cents). They also sell corn and wheat.
Mussa, 24, a traveling merchant, sells fruit in Stone Town, a historic section of Zanzibar town on the island of Zanzibar, which is part of Tanzania. Mussa travels around town and sells fruit door-to-door.
Silvia María Samines, 36, sells camotes (sweet potatoes) and dulces de durazno (candied peaches) in front of a church in Sololá, a municipality in southwestern Guatemala. Samines prepares the food at home each day beginning at 5 a.m. A bag of candied peaches sells for 1 Guatemalan quetzal (13 cents) and each piece of sweet potato is 50 Guatemalan cents (7 cents). She earns 1,500 quetzales ($199) a month, which helps pay her children’s school fees.
Maya Devi Thapa, 56, (seated) roasts corn over a wood fire in Kathmandu, Nepal’s capital city. Steaming hot corn is a popular snack in Nepal, and Thapa earns a living selling it streetside. She says she earns about 700 rupees ($6.50) per day during corn season, which usually lasts from May to November. When corn isn’t in season, Thapa says she sells vegetables she buys from a local wholesale market.
Humberto Xoquic (second from the right), prepares meat in the churrasco style in an open pit barbecue. The cooked meat is served on a stick or carved, then offered alongside beans, tortillas and tomato salsa. Xoquic, his wife Martina Pérez (far left) and their family live off this business, serving food to passersby in Panajachel, a municipality in southwestern Guatemala, from 10 a.m to 9 p.m. each day. Each family member has a particular role, including a daughter (second from the left) and son (far right). “Teamwork favors the family,” Pérez says.
Beauty Sililo sells boiled and roasted maize in Kanyama, a neighborhood in Zambia’s capital, Lusaka. The Ministry of Health has been discouraging sale of food in the streets after a cholera outbreak in the area. But Sililo, a single mother of four, says she cannot close her business because it is her sole source of income.