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A woman selling pozole and fried mojarra outside a storefront offering Zumba classes reported that a street lamp had gone out nearby, and she was worried about safety.

Tilapia, mojarra, carp and little silvery charales were buried in pits with lime to combat the potent stench of rotting fish.

The second was the mojarra, a whole tilapia, which arrived nicely scored and fried but was overcooked, and had a moldy aroma and flavor that rendered it inedible.