local news sources. They describe a "strong influx of people" who wage a "titanic struggle to acquire the best vegetables and fruits." It's probably wise to avoid the Saturday Market on those occasions.
According to the US Department of Agriculture, as of April 18, 2018, the average US price for 4.4 pounds of fresh, unpeeled cucumbers is $5.72 (USD). Similar price differences hold true for other fruits and vegetables.
maiz azul and are grown in Mexico and the Southwestern US. They are ground into a dough called called masa, which sometimes becomes the main ingredient of tlacoyo, an ancient food dating to pre-hispanic times. This very popular dish is made by stuffing the masa with various fillings like pinto or fava beans, mushrooms, and cheese. Tlacoyo is cooked on a flat griddle called a comal, which used to be made of clay and heated over a wood fire. Nowadays, most comales are metal and heated by propane, but the process for preparing tlacoyos and the shape and use of the implements for cooking them has not significantly changed over the last 500 years or more. In the early 1500s, Spanish conquistadors wrote about the tlacoyos they saw cooking in outdoor markets similar to Tlaxcala's Mercado Sabatino.
may be cod which has been salted and dried in a process called desiccation. The fish will keep for several months, if stored in a dry place.
Cabrito (baby goat) is a favorite meal in Mexico.
Holstein, one of several dairy breeds. Most cattle raised in Tlaxcala are either dairy cows or fighting bulls. Over the centuries, more than 1000 haciendas grew up in Tlaxcala, and raising cattle was one of their primary activities. Only about 200 haciendas remain today and many are in ruins, or have become hotels/restaurants. However, some still raise cattle, often bulls used for fighting. The city of Tlaxcala still has one of the finest bull rings in the country, architecturally speaking.
This completes Part 9 of my Tlaxcala series. I hope you have enjoyed it and, if so, that you will leave any thoughts or questions in the Comments section below. If you leave a question, PLEASE leave your email address so that I can respond.
Hasta luego, Jim