Nixtamal isn't the only tortilleria in town. Corona's La Estancia de la Espiga, formerly El Globo, is pressing their own tortillas and making them by hand, too. Chapulines—small, crispy, fried grasshoppers, will be filling tacos and quesadillas, in June.
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The first thing that caught our eye upon walking into the market was some beautiful huitlacoche still on the cob at Local (Stall) #88. We'd seen some loose huitlacoche at an improvised stall on the street on our way there, and had been impressed. There was a good variation in the size and color of the pieces, and there was no sign of dampness or sogginess. Mark explained that these were key characteristics to look for in good huitlacoche. Miguel Ángel, who was manning Local #88 that day, was selling his product for 100 pesos (about $8) per kilo.
Photograph by Dave Cook A few weeks ago while I was feasting on huaraches and pupusas, at the Red Hook ball fields Serious Eats meet-up I ran into Dave Cook, the man behind Eating in Translation. It’s always good...