Onward; I have lost all concept of time and space by now. It is dark, and we are still wandering the illimitable streets and alleys of this endless city. Fluorescent lights illuminate a small taquería on a busy corner.

Inside, a man tends an inverted pyramid of dripping pork over an open flame with the precision of a sushi chef, shaving razor-thin slices of pig and piña into waiting tortillas, followed with a deft flick of the wrist by fragrant cilantro and perfectly minced onion.

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