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