The airplane-hangar space is a surrealistic sight, with clouds of hazy smoke filling the air to create a dreamlike atmosphere, especially in late afternoon when smoke has had time to thicken. People buy meats from two dozen butchers and grill it right there, along with onions and chiles to eat on huge torillas, called clayudas.*
This specialty meat building (Carniceria) in the Mercado de Tlacolula is considered one of the best Indian (Zapotec) markets in Mexico. Tasajo (beef) and cecina (pork) is sliced very thin, salted and aged.*
*A Cook’s Tour of Mexico by Nancy Zaslavsky
