Photo story: Faces of Fiestas
(05/02/19 5:14am)
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Photo story: Faces of Fiestas
(05/02/19 5:13am)
Photo story: Faces of Fiestas
(05/02/19 5:12am)
Photo story: Faces of Fiestas
(05/02/19 5:13am)
Photo story: Faces of Fiestas
(05/02/19 5:11am)
Photo story: Faces of Fiestas
(05/02/19 5:14am)
Photo story: Dogs of Juarez
(05/02/19 5:02am)
Photo story: Dogs of Juarez
(05/02/19 5:04am)
Photo story: Dogs of Juarez
(05/02/19 5:00am)
Photo story: Dogs of Juarez
(05/02/19 5:01am)
Photo story: Dogs of Juarez
(05/02/19 5:01am)
Photo story: Dogs of Juarez
(05/02/19 5:03am)
Photo story: Dogs of Juarez
(05/02/19 5:03am)
Photo story: Dogs of Juarez
(05/02/19 5:02am)
Photo story: El Paisa
(05/02/19 5:09am)
The stews are cooked every day for the taqueria. Everything is prepared here.
Photo story: El Paisa
(05/02/19 5:10am)
Narciso Lira lost his mother when he was a child; from very young he started working in Coahuila, Mexico.
Photo story: El Paisa
(05/02/19 5:07am)
Narciso Lira, he came to the US three years ago; he was 79 whe he crossed the border.
Photo story: El Paisa
(05/02/19 5:07am)
Taqueria “El Paisa” started in 1994 as a foodtruck. At that time they only served tacos al pastor and burritos.
Photo story: El Paisa
(05/02/19 5:08am)
For 25 years, El Paisa has remained as a family business; 80% of employees are family members. The taqueria has established itself as one of the best in Albuquerque and it is a very popular place for the Mexican community at the south of the city.
Photo story: El Paisa
(05/02/19 5:05am)
The food served in the taquería has become an artisanal process, because even the smallest ingredient starts from here. They prepare more than 200 "gorditas per day.
