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Luis Fernando Villa Urióstegui chops meat at his taco stall in Chilpancingo de los Bravo, the capital of Guerrero, a state on Mexico’s west coast. As tortillas and meat have gotten more expensive, Villa had to raise the price of three beef or pork tacos from 25 Mexican pesos ($1.24) to 30 pesos ($1.48). He says he uses the fat from the meat to save on cooking oil and lard.
