It is the most graceful thing to see a pretty Mexican
toss the wafer-like disc over her bare arm, and pat it out until
transparent.
This was their supper; for, like nearly all people in the
tropics, they ate only twice a day. Their fare was varied
sometimes by a little carni seca, pounded up and stewed with
chile verde or chile colorado.
Now if you could hear the soft, exquisite, affectionate drawl
with which the Mexican woman says chile verde you could perhaps
come to realize what an important part the delicious green pepper
plays in the cookery of these countries. They do not use it in
its raw state, but generally roast it whole, stripping off the
thin skin and throwing away the seeds, leaving only the pulp,
which acquires a fine flavor by having been roasted or toasted
over the hot coals.
The women were scrupulously clean and modest, and always wore,
when in their casa, a low-necked and short-sleeved white linen
camisa, fitting neatly, with bands around neck and arms. Over
this they wore a calico skirt; always white stockings and black
slippers. When they ventured out, the younger women put on
muslin gowns, and carried parasols. The older women wore a linen
towel thrown over their heads, or, in cool weather, the black
riboso.
