Unless you hang out in central Mexico or live in an area where good Mexican food is plentiful, you'll be forgiven if you've never heard of mixiote. Unlike carnitas, chicharrones, tacos al pastor or other dishes associated with street fare in this country, mixiote has not become an international poster child of Mexican cooking. Heck, you can grow up here and still not know what it is. (I spent a good chunk of my childhood in the western Mexican state of Jalisco, and must confess that I had never heard of mixiote until a few years ago.) And, even in a place like Mexico City, a food-crazy megalopolis of over twenty million inhabitants that is part mixiote's home turf, it can be difficult to find.