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PORK TACOS TOPPED WITH FRIES: FUEL FOR MEXICO'S DIABETES EPIDEMIC




Anais Martinez is on the hunt in Mexico City's Merced Market, a sprawling covered bazaar brimming with delicacies. "So this is the deep-fried tamale!" she says with delight, as if she'd just found a fine mushroom specimen deep in a forest. The prized tamales are wrapped in corn husks and piled next to a bubbling cauldron of oil. "It's just like a corn dough patty mixed with lard, put in a corn husk or banana leaf, steamed and then deep fried," says Martinez of this traditional Mexican breakfast. "And then after you fry it, you can put it inside a bun and make a torta [sandwich] out of it. So it's just like carbs and carbs and fat and fat. But it's actually really good." And it only costs 10 pesos — roughly 50 cents.


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