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José Ángel Mendoza puts barbecue sauce on a chicken quesadilla at his mobile restaurant in Aguada, near Puerto Rico’s west coast. Mendoza had to increase the price of all meals from 50 cents to $2 due to the rising costs of chicken and oil, and to cover the expense of operating the electric generator. “We are known for low prices,” he says. “But we had to make adjustments so we wouldn’t lose products or customers.”
