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To get to the tables at this ramshackle Greenwood market, you have to go back past the cowboy boots and the family-of-six cans of hominy to the "dining room"—a few tables covered in plastic tablecloths and a menu spelled out posterboard. The cooks do a few simple, homey dishes, the best of which are the sopes, tacos, and the quesadilla with tinga (chicken stewed with chipotles and onions). On Sundays, a post-church crowd descends on La Conasupo for barbacoa, lamb meat that has been wrapped in maguey leaves and slow-roasted.
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