How Mexico City’s Drought Affected Its Taqueros | Eater
"A family-owned taquería in Barrio Santa Lucía that noticed price spikes at the central market in early May and adjusted toppings to stretch supplies: after seeing 5-kilo cilantro bunches sell for around 500 pesos, the owner increases onion portions and reduces the amount of green garnish, arguing that the herb provides the taco’s finishing touch and defining flavor even as it becomes scarcer." - Madeleine Wattenbarger
