On an August afternoon, Pablo stared down at a foam plate sloshing with flavorless pinto beans and a particularly bad version of huevos a la Mexicana. The simple, usually delicious scramble of eggs, tomatoes, onions and jalapeños is difficult to mess up. But if anyone can find a way to make it unpalatable, it’s the cook at his labor camp.
Soupy eggs are the last thing the 42-year-old from western Mexico wants to eat. But after a 12-hour day harvesting tobacco in the brutal and sometimes deadly summer heat, he must eat – and this was far from the worst meal he’s been given. A few weeks ago, fellow farm workers got sick due to raw and moldy food they were forced to purchase.
