Local #88 had some fantastic looking huitlacoche still on the cob for 100 pesos (approximately $8) a kilo.
Because of their thin, non-bitter skin criollos can be eaten skin and all!
According to Mark Miller, in terms of flavor pipicha is reminiscent of parsley, celery and chard. (The larger leaves in the bottom of the frame are pápalo.)
This quelite, like cilantro, makes an excellent topping for tacos and tortas.
Pasillas are one of the most commonly used chilies in traditional moles.
A regular ingredient in mole coloradito, huazontle is also often parboiled, battered, and deep fried with cheese.
Local 201 y 202
This stall, with its stock of walnuts and pomegranate seeds, seemed to be ready for chile en nogada season.
These figs have been candied in piloncillo syrup. The stall had everything from candied mandarin oranges to candied sweet potatoes.
The meaty bits left over after frying pork rinds pressed together into a block to make chicharron prensado, a favorite meat for tacos, quesadillas and gorditas.
Tostadas Coyoacán is surrounded by competitors that are nearly identical to it in look.