“How Latin American Food Vendors Adapted During the Pandemic in New York City”

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trump to beat biden?he attacks him better.to finish as a couplequestions who are you duringthe pandemic?he was one of those who stayedjobless.they decided to invent awork now meets onenew york square to keep thequality of their feet, thefood they learned tocook their own houses.>> the sounds, the smells, andthe memories embedded inpalate of thousands ofLatin Americans and their foodregional.>> a restaurant we pay up to$50.reporter: all sellersthey lost their job because ofcovid here the epicenter of thepandemic in new york.veónica montenegro sorry suemployment in a factorycookies, now sells food>> what sells the most is thefrita, and the archi papa.reporter: after suconfinement due to the covid was launchedto sell food from his nativebrownies to survive.>> the chorizo ​​quesadilla withpotatoes, pork rinds in green sauce.I was more afraid of staying inthe almost die of depression thatdie of covid.reporter: get a licenseof work can take between10 to 15 years and there is at least4 municipal agenciesresponsible for enforcing the law.between the department ofpolice who give them fines.>> i have all the tamales.reporter: ana maldonadotimes.rosario foró the association ofcrown sellers flas.>> the main problem is thatdoes not let us work quietlyfor lack of permission and license.reporter: the commissioner meI came here to wash the stallstertiary now I am commissioner.the licensing processspeed up.being able to live with the one who sells ataco the one who has a businessnear the area they canunderstand, at the end of the daywhen mobility of peoplewe all benefit.