Grinding Chilies in Mexico City
by Earl Acevedo
Bright late morning light floods the tiled floor of a bustling Mexico City kitchen, where a woman in a floral apron grinds dried chilies in a heavy clay molcajete. Beside her, a plastic fruit crate overflows with vibrant green tomatillos and serrano peppers, their skins taut and glossy under the harsh sun. A metal stool sits nearby, its chrome legs reflecting the white painted walls stained with faint water marks from previous days. In the corner, a small Cocker Spaniel rests its chin on its paws, watching the rhythmic crushing motion with patient interest.
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