Peddlers of prepared food band together in battle against ordinances, business owners
Juaquina Rivera positioned her well-worn wooden cart — stocked with a cooler of hot corn for elotes, pumps of flavored syrup for snow cones and bags of chicharrones (pork rinds) and chips — on a sidewalk in Chicago's Little Village neighborhood. It was one of the city's first 70 degree days this spring, and Rivera knew she was taking a risk.
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