We ooze ourselves from restaurant to street, two thick-ass snakes of toothpaste from a fat-bottomed tube. Husband and wife, bound by fluoride and fullness. Residents hang on the street corners like ornaments, eating their late lunches from the stalls, kissing their girlfriends and boyfriends, playing with wind-up toys in the squares, dropping their ice cream cones to the city ants. It’s almost noon, almost time for us to check out, and we don’t want to abuse Juan Pérez’s kindness. We have a 9:00pm flight to Oaxaca City, our intended destination, but Mexico City, our mere layover is creeping into our blood like plaque, arresting us, seducing us.
We circle a maze of backstreets, hoping to find an alternative route back to the Rioja. We walk quickly, whizzing past the music stores blaring with recorded trumpets and snare drums, rail-thin clerks polishing the speaker-tops with blue rags. We try to make it back by check-out time. We really do. But we turn up a pedestrian alley, paved with ancient gray stone, and see a round old jelly doughnut of a woman, her entire torso hidden beneath the spill of her breasts, silver hair crested with a lace bobby-pinned doily, pressing fresh blue corn gorditas in the street.
She coughs like the proverbial mother hen laying the spiciest of eggs, and my fears are confirmed. I have, indeed, lost all restraint. I am pulled into her orbit, some feeble Millennium Falcon caught in the Death Star magnetism of her spanking the blue corn dough.
“Are you serious?” Louisa asks.
“How can I pass this up?” I say, digging a few sweaty peso coins from my pocket.
“This is all you.”
Soon, we’re in front of her, her face beaming as we take in her chalkboard easel menu. I recognize the names of all of the gordita filling options—carne asada, carnita, barbacoa, pollo, hongos, rajas—except one. The last one on the list, resting like the black sheep underdog of Mexican street food, hiding its deliciousness at the back of the line. Sesos de cerdo. So euphonious. What can this possibly be? The music store trumpets fire away behind us, underscoring the mystery. Sesos de cerdo. I imagine the words crooned by some dime-store romance novel Latin lover, blue corn tortillas stuffed with rose petals, pomegranate, Spanish fly… In these three words, the sky goes emerald green with aphrodisiac blister beetles. Surely this woman hides the ashes of the Marquis de Sade in her pendulous bra. Surely, I must order this final item.
“Hola,” I muster.
“Hoolaa,” she calls, rocking on the balls of bare feet, rectangular as mud bricks.
“Puedo tener una gordita con, uh, sesos de cerdo, por favor?”
And I love saying it, those three words leaking like oil from my mouth.
“Oohhh!” she clucks, “Te gusta los sesos?”
“Sí,” I say.
Of course. How, in the symphony of the word, can I not like sesos?
She curls her lips downward, impressed. This should be foreboding, I tell myself, but somehow, on this dusty stone, Louisa’s eyes narrowing to my left, purposefully deciding to check-out late due to this gordita audible, it’s not. The sky is exactly white, tough to stare into, and Louisa is pulling on my sleeve. I turn to her, follow her eyes to the squatting woman. We watch as she dips her hand into a filthy white bucket marked—in English of all things!—with the words, Pork Brains.
My once excited stomach now recoils into the recesses of my ribcage, all euphony now metamorphosing into some broken dish clatter, hellish and ear-curdling. These words have duped me. Deep into this woman’s cleavage, the ashen Marquis de Sade is surely having his last laugh. Retreating from the bucket, the woman’s fat bare hand bulges with wet, grayish chunks of porcine cerebellum. A few drops of brain juice drip from between her fingers to the stone, and even the ants run for cover. She tosses the gray matter onto her comal and they steam with foul stench, dusty, organic, almost deciduous.
Louisa is enjoying this immensely, my face as white as a sheet. Don’t get me wrong: I’m not anti-brain, but the ingesting of pig brain, as street food, in Mexico, strikes me somewhat…well…hasty, a perfect recipe for a tough day tomorrow in Oaxaca. But I’ve ordered it, told this sweet doughball of a woman that I like it. And I must admit, I’m nervous, but curious.
Louisa mimics a gagging sound.
“Don’t do that,” I beg.
She lights her Winston and wanders up the street, stares into the window of a flower shop. In the distance, somewhere behind the ornate stone of these buildings, I can hear a group of people chanting, “Peligroso! Peligroso!” Dangerous! Dangerous!
Oh shit, what have I done? Haven’t I learned to listen to ghosts by now? With a long spatula caked with charcoal sludge, she scoops the pig brain into a lovely puffed vessel of blue corn and hands it me smiling. I pass her the five peso coin. For a few seconds, all I can do is stare at it, feel the ample weight of it in my hands. In my nose, death and ammonia, mold, blood, earth soured with standing water.
“Te comes,” she says, and my mother, still young and healthy, her arms locked with the boarder, and my giggling little sister, joins in: Eat it, eat it…
And so I do, open my mouth like a drawbridge, the rust of it creaking at the corners, and take my bite. Pig brain squirming in my mouth like a guppy, some intellectual ejaculate, the tofu of the head, I close my eyes and bite down, releasing the penetrating taste of coal-smoke and egg white. This is not good. This is tough. I grit my teeth and try to mask it as a smile. The old woman laughs and kisses her dirty fingers.
“Sesos,” she says.
Yes. Yes they are. Fucking sesos. Swallow and walk away, beaten, bullied, duped again by false euphony. I silently apologize to each pig I’ve ever eaten. Revenge, Sus scrofa, is yours. Good for you.
I catch up with Louisa who knows what my face is saying, and I hers: You asked for it. I run to the nearest trash can, entertaining a capacity crowd of horseflies, turn behind me to make sure the woman isn’t looking, and empty the gordita of its brains. The fresh blue corn shell, in spite of the rank juice that has soaked into it, is so impressive, that I force myself to finish it.