How Chicago Taquerias Are Dealing With the Rising Cost of Meat | Eater Chicago

"I learned that Carnitas Uruapan, run by Marcos Carbajal who took over from his father, is a long-standing family operation founded in 1975 and heavily focused on pork; Carbajal says rising meat prices this year have been unprecedented, driving a roughly 70 percent increase in overall operating expenses from January to June with meat accounting for at least 60 percent of costs, and forcing difficult choices as one pork vendor raised prices twice in a week while the shop buys large volumes of pork products both for restaurant service and for many Mexican families who purchase carnitas in bulk." - Leigh Giangreco