Before dawn in Mexico City, tamal and atole vendors set up near Metro exits and street corners. Commuters join short lines for steamed tamales or guajolotas, tamales tucked into bread rolls. A local food guide specifically describes customers waiting in line at the popular Dona Emi stand.
Breakfast may be eaten standing in a few minutes, but the queue compresses the city's morning commute. Beyond the steam, the working day begins one customer at a time.