The here and now... and what and why

Complacency is a trap. At least that’s what I was thinking when I up and left the comfort of a Yankee prep school gig, where I taught music, amongst other things, for 28 years. There was also that life long career as a composer, musician and artist.

First, it was a year in St. Thomas, USVI, working as a reporter and shooting photography and then, a year in San Agustin Etla, Oaxaca, Mexico.
Time passed.
More time passed and a year back in the Athens of America followed by a hasty return to Oaxaca where it is all happening.
A couple of years in San Sebastian Etla and now, just down the road in San Pablo Etla. Life is good.

Click on an image to see it larger.
For additional photography please visit my flickr page.
You can find my music on Jango (World & latin - Worldbeat) and at iTunes and most online stores.
¡Soy consciente de todas las tradiciones del Internet!
If you are coming to Oaxaca, please contact me for tours or advice.

Santo Domingo

Santo Domingo
The view from Corazon del Pueblo

The hereafter re me

My photo
Oaxaca, Oaxaca, Mexico
Musician, photographer, videographer, reporter, ex-officio teacher, now attempting to be a world traveler

Friday, May 30, 2014

Huitlacoche - Mexican Truffles

Now that the rains have arrived and the corn is really taking off, seasonal taste treats appear in the markets.  Yesterday, one of the ladies I get produce from in Etla had fresh immature huitlacoche and because she can always talk me into buying anything, I ended up with a sizable amount for $15 pesos, 1.10 US.  I am used to seeing it a bit later in the season when is is black and was curious how these would taste. 
 So into the pan with a little butter, olive oil, onions and fresh herbs from the garden and voila.
The perfect filling for an omelet made with fresh local eggs and Etla's best quesillo.
The taste was very subtle, but sublime.  It was kinda of like mushrooms, but not quite. 
I guess I am not doing a very good job of describing the taste, but fortunately I have enough left over, so I can give it another try.  At any rate, what a rare treat, a real Oaxacan delicacy.


Ruth T. Alegria said...

Huitlacoche starts to darken after it is cut off the cob. Yours must have been freshly cut.

And your right it is a very subtle flavor.

Enjoy Ruth in Condechi

Christopher Stowens said...

You're right, Ruth, these were just out of the fields. So good, even as left-overs.