The Mexican people are not meat eaters, and when they partake of it, they usually eat birrio, which are long strips of sun-dried salted meat. Fresh meat is only to be found in the largest towns. In the small villages or ranches I was lucky if I could get a few strips of birrio. In some villages of three or four hundred people I couldn’t even get that. They just had tortillas and dried cheese and beans, and maybe a few eggs. Birrio is very cheap, and after it is dried it lasts a long time. They make it out of anything: steers, cows, mutton, lambs, and somebody told me they make it out of dog meat, too, although I can’t vouch for that.