Gallery: Market Scene: Mercado de Coyoacán, Mexico City

Huitlacoche
Huitlacoche

Local #88 had some fantastic looking huitlacoche still on the cob for 100 pesos (approximately $8) a kilo.

Criollo Avocados
Criollo Avocados

Because of their thin, non-bitter skin criollos can be eaten skin and all!

Pipicha
Pipicha

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.)

Pápalo
Pápalo

This quelite, like cilantro, makes an excellent topping for tacos and tortas.

Pasilla Chilies
Pasilla Chilies

Pasillas are one of the most commonly used chilies in traditional moles.

Huazontle
Huazontle

A regular ingredient in mole coloradito, huazontle is also often parboiled, battered, and deep fried with cheese.

Elote
Elote
Local 201 y 202
Local 201 y 202

This stall, with its stock of walnuts and pomegranate seeds, seemed to be ready for chile en nogada season.

Traditional candies
Traditional candies
Candied Fruit
Candied Fruit

These figs have been candied in piloncillo syrup. The stall had everything from candied mandarin oranges to candied sweet potatoes.

Chicharrón Prensado
Chicharrón Prensado

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.

Tomatillos
Tomatillos
Tostada Toppings
Tostada Toppings

Tostadas Coyoacán is surrounded by competitors that are nearly identical to it in look.

Octopus Tostada
Octopus Tostada