Sunday brunch, 1pm, Oaxaca food market. I push my way through the smokey hallway. A woman brandishes her tray in front of me. It is laden with raddishes, avocado, grilled spring onions, jalapeno chillis. I take one small dish of each. I take a seat in a jam-packed booth. Locals are sipping Oaxacan hot chocolate with its distinctive almond-cinammon flavor or tucking into the typical Oaxacan brunch that I'm about to sample: thin slices of beef with large tortillas garnished with raddishes, spring onions, chilli and avocado. Delicious and, at a couple of dollars apiece, one of the most affordable meals in town.
Photos: Paul Nathan
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