Last month, I stood in the midday sun a few miles north of Anthony, N. M., and Anthony, Tex. — a town divided by the state line created in 1854 — staring out over a 15-acre plot of land that didn’t look like much. In this part of the world, it was once almost as easy to travel from the United States to Mexico and back as it is to go from one Anthony to another. Now the trip can drive you crazy, with long waits and inspections; if you’re undocumented and unlucky, it can kill you.
I’d spent a couple of days touring El Paso and Las Cruces, the cities of El Paso del Norte, as well as the colonias. (These are unincorporated settlements largely inhabited by Mexicans whose ancestors lived here when it was New Spain, joined by more recent immigrants.) Here, I learned that the border isn’t the only thing that’s become complicated around here; food is another.
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