How Mexico City’s Drought Affected Its Taqueros | Eater
"A nearby taquería where the proprietor documented an extreme price surge — five-kilo bunches rising from 80–100 pesos to about 1,000 pesos, roughly a week’s supply — and has had to trim cilantro usage. He still tries to keep some on tacos because the herb’s fresh, peppery kick is considered essential to suadero and barbacoa, and omitting it makes the tacos feel incomplete." - Madeleine Wattenbarger
