Los carniceros perciben, con base en movimientos de precios, caídas en ventas de carnes vacunas y de cerdo, a la vez que con precios estables creció la demanda por carne aviar
that s a rookie mistake, going to take a piss right after. [ woman speaking in spanish ] jorge: she s asking you if you like the migas. if you enjoy it. anthony: yeah, it s good. delicious. so these guys have been open, what 65 years? jorge: all the members of the crew are relatives. anthony: is there hope for social change in this country? alfonso: lamentablemente. jorge: unfortunately, mexico has become the tepito of the world. tepito is still the synthesis of the mexican. anthony: not a lot of upward mobility here. the rich get richer, the poor get ground slowly under the wheel. eduardo garcia has hacked his way up the ladder to become chef, owner of the city s hottest restaurant. eduardo: i grew up in the states. i was a migrant worker picking fruits and vegetables as a kid. my parents didn t earn a lot of money, so i decided to work, rather than go to school. anthony: the restaurant business, as i well know, ain t no picnic.
jorge: she s asking you if you like the migas. if you enjoy it. anthony: yeah, it s good. delicious. so these guys have been open, what 65 years? jorge: all the members of the crew are relatives. anthony: is there hope for social change in this country? alfonso: lamentablemente. jorge: unfortunately, mexico has become the tepito of the world. tepito is still the synthesis of the mexican. anthony: not a lot of upward mobility here. the rich get richer, the poor get ground slowly under the wheel. eduardo garcia has hacked his way up the ladder to become chef, owner of the city s hottest restaurant. eduardo: i grew up in the states. i was a migrant worker picking fruits and vegetables as a kid. my parents didn t earn a lot of money, so i decided to work, rather than go to school. anthony: the restaurant business, as i well know, ain t no picnic.
okay? that s a rookie mistake, going to take a piss right after. [ woman speaking in spanish ] jorge: she s asking you if you like the migas. if you enjoy it. anthony: yeah, it s good. delicious. so these guys have been open, what 65 years? jorge: all the members of the crew are relatives. anthony: is there hope for social change in this country? alfonso: lamentablemente. jorge: unfortunately, mexico has become the tepito of the world. tepito is still the synthesis of the mexican. anthony: not a lot of upward mobility here. the rich get richer, the poor get ground slowly under the wheel. eduardo garcia has hacked his way up the ladder to become chef, owner of the city s hottest restaurant. eduardo: i grew up in the states. i was a migrant worker picking fruits and vegetables as a kid. my parents didn t earn a lot of money, so i decided to work, rather than go to school. anthony: the restaurant
thickened with stale bread and leftover tortillas. when you got nothing, you make something really awesome out of nothing. jorge: the grandmothers have the creativity to taking advantage of the bones of pigs. and now it s a gourmet dish. anthony: any great, old culture where there s poverty, there s something like this. yeah, by the way, if you re watching this, after you do this, you really gotta wash your hands before you touch your . okay? that s a rookie mistake, going to take a piss right after. [ woman speaking in spanish ] jorge: she s asking you if you like the migas. if you enjoy it. anthony: yeah, it s good. delicious. so these guys have been open, what 65 years? jorge: all the members of the crew are relatives. anthony: is there hope for social change in this country? alfonso: lamentablemente. jorge: unfortunately, mexico has become the tepito of the world. tepito is still the synthesis of