A different take on food

15 Apr


In Mexico, nothing goes to waste.  Take the pig, for example, where tacos are made from it’s snout, ears, cheeks, tail, brains, and even hoofs.  In America, we would never consider doing such a thing, but think about all the food that goes to waste back in the states.  I rarely buy meet in the states that isn’t boneless and skinless, something which is practically impossible to find here.  Not to mention that this boneless skinless food is wrapped in plastic and held in a Styrofoam try and has been cut up and prepared by a poorly paid, overworked laborer in dangerous conditions.

I once went to translate for a health fair at a poultry plant in rural Virginia and I was surprised and saddened at the working conditions I encountered.  Here in Mexico, you can go to a butcher and have your meat cut up right in front of you by a jolly old man who will gladly cut the feet and head off your chicken if you ask because he knows he can sell it to someone else.

My development economics professor just told me that US pork farmers are trying to sell their unused pig parts to Mexico for rock bottom prices and that the Mexican farmers are up in arms about their inability to compete with prices.  While I like the idea utilizing a previously unused resource (such as pig heads), I think I’ll leave it to the Mexicans to enjoy their tacos de trompa and pata (hoof and snout tacos).


3 Responses to “A different take on food”

  1. deannadent April 15, 2009 at 7:24 pm #

    wow . . . so gross . . .

  2. Roberto April 16, 2009 at 1:22 am #

    Qué asco! Aunque nunca los he probado! (Los tacos de pata parecían gelatina)


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