Every Tuesday there's an enormous flea market on the hill up above San Miguel. Everything from hand-crafted furniture to Goodwill ragbag clothing is available. There's also food.

A woman pats out balls of masa, which she then finishes off in a press before popping the tortilla onto the oil-drum griddle to cook.

A vendor offers fresh-squeezed orange and grapefruit juices, as well as a variety of fruit cut up into ready-to-eat chunks that are served with a sprinkle of chili, a squeeze of lime and a dash of salt.

This well-stripped steer skull contained the core ingredient for tacos de cabeza de vaca.