Meats and Cheeses from local markets

Most medium sized cities in Mexico have American style grocery stories with a meat section with refrigerated meats all nicely sealed in clear plastic. Often the meat is brought in from a major city in central Mexico in refrigerated trucks. Almost always the meat is good but sometimes the refrigerators break or the delivery truck gets stuck in a road block. Sometimes the meat has not sold by the expiration date, so the meat gets a new expiration date.

Local markets operate a bit different. The meat is fresher. If go to the market on market day, you can bet the animal was killed that morning. Generally speaking, beef is tougher; pork, chicken and chicken eggs are more flavorful. I think the pork, chicken and chicken eggs in the local markets are more flavorful is because they are farm raised rather than factory raised.

Meat and Fish Photos

Dried Fish Small land crabs.

Smoked fish.

These small land crabs seem to materialize out of nowhere along the coast and inland for a mile or around May and June. They are boiled in soups for flavoring with the locals often breaking them open to get what little meat there is in them.


Fresh fish sold in front of the Puerto Escondido market.

Zaachila Pork stall Zaachila Pork stall

Zaachila pork stall. Mexican pork is much more tasty than American pork.

Zaachila pork stall.

Zaachila Pork stall Beef stall

Zaachila beef stall. Local beef is usually tougher than American beef.

Puerto Escondido beef stall.


Live turkeys for sale just outside of the Zaachila market. There were chickens too; I just didn't photograph them.

Cheese Photos

Variety of Cheeses

Cheese stand in the Puerto Escondido Mercado.

Queso is the word for cheese in Spanish. Quesois also the name for a type of crumbly cheese used in various dishes.

Quesillo is a stringy cheese used in various dishes.

Quesoprensa quesoprensabotanero2

Queso Prensa Botanero is intended for snacking. There are two types, one has epazote and jalapeƱo and the other has ham and bell pepper.