"This is an interesting dynamic for new entrants to the market. They may look at this and go, the juice is not worth the squeeze," Stephanie Kostro said.

1. In a soup pot over medium heat, heat the olive oil. Add the onion, carrots, and a generous pinch each of salt and pepper. Cook, stirring occasionally, for 5 minutes, or until slightly softened. 2.

This article originally published at Mexican street food is a trippy treat at La Michoacana in Kingston.

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