Tacos Guisado in all their deliciousness.This post is past of a series called
Gettin' By that I started when I lived in Liberia, looking at how peoples make ends meet outside of statistics in the informal sector - something that really fascinates me. I have just started trying to
apply this to Mexico -
a totally different economy, but my current place of being.
Profession: Taco Vendor
How it Works: There’s nothing quite like falling into stereotypes. So, Getting’ By Mexico, appropriately starts off with selling tacos.
Tacos vending has a foot in all parts of the economy: registered street vendors, established taquerias (taco restaurants), illegal payouts and of course, thousands exist out of the stats: from the back of pick ups, out of houses and on makeshift plastic tables all over. There are no signs: only the smell, and the local rep.
Undoubtedly, these are among the best providers of food en el mundo. And for anyone sitting outside of Mexico, thinking “oh, yeah, I’ve had tacos, they’re alright,” you have not. Nothing outside the borders of Mexico is a taco. Fact. (small exceptions provisionally granted to pockets of California until I return to re-sample)
Tacos come in a million shapes and sizes and serve as the fuel for Mexico. In general, tacos refer to some delicious fried meat on an open corn tortilla with onion, cilantro, salsas, lime and, occasionally, other guest toppings.
Actually, Tacos Pastor, not Gyros...
...Final Product = something like this
Tacos rarely dip below the 5 peso mark, or 40 cents, no matter the vendor. You can find them costing up to 25 pesos in taquerias of fancy-pants parts of Mex City. Or 12 pesos, maximum on the streets, but for a whopper of a taquito. Though not a perfect rules, cheaper = tastier.
Tacos are a volume game. Vendors churn out thousands on the popular routes – near office buildings, metro stops, busy intersections etc. Two separate vendors parked outside downtown metro stops say they usually churn out roughly 1100 - 1400 in their 12 ish hour work days.
A few ma/pa opps on back streets in Oaxaca (near my existential crash pad) said they usually send out about 200, but only sell in the evening, from darkness to a few hours later. Others I simply didn’t have the heart to ask cuz I have literally never seen anyone eating there.
Costs hack away at this potential income. A huge amount of this is spent on product – meat ain’t cheap, and even all the toppings add up. With the exception of some of the trucks that role up and just start hawking, everyone seems to pay some kinda levy to some kind of entity for setting up shop, no matter how unofficial it may appear.
In general, the unofficial taco vendors I talked to about this say that in exchange for providing unadulterated, delectable bliss to the mouths of Mexicans, 150 pesos is a decent net for a nightime stand, per person, but can be more like 300 - 1500 Mxn ($25 - $120) for the operators of day-long shows, though I imagine there are a LOT earning significantly less, especially the young-uns often helping along. (mainly in Oaxaca City, though a few places in DF too).
Variables: I've never heard of it happening, but a lot of these places look like their propane source could easily be a block-flattener with the smallest of errors.
Also, while delicious, working with fried meats, corn torillas fried in fat and a cooler of cokes is a quick way to Mexico's largest problem: obesity, and all its side effects (pun intended, obvi). Of course, this could have the opposite effect, and make you hate tacos, and that risk should not be overlooked.
Price Point: Taking any bus in Oaxaca costs 4.50 pesos, or a bit less than 30 cents, while going to the gym costs 50 pesos.