Farm to Table. Part dos.

As a follow up to yesterday’s ramblings about Farm to Table and eating “gross” food….

What Americans would call jerky is made daily in the Mercado. In this part of Oaxaca, they don’t get much beef and they didn’t have reliable refrigeration until just 50 years ago. They slice the beef thin, salt it, and hang it in front of their stalls. Mom/grandma swats the flies away.