re: #26 allegro

Strangely, or not, that’s the Mexican fare I was introduced to… in Chicago. My parents went to Los Amigos for years every Friday night for dinner and dancing (when that was still a thing - this was the 60s/70s). It was definitely fine dining, live 4 piece band, terrific strolling Mariachis during band breaks. The food was so different from the Tex-Mex we get here. I admit I’ve never acquired a taste for huitlacoche, however.

I know what you’re saying. Yes, it’s a mushroom on steroids, almost truffley thing. I love it when used as almost an herb or a spice. I tried eating a small bowl of it sautéed in olive oil w/ garlic, onion and mild peppers, and it was too much. Love the flavor, but the intensity can be overwhelming. Great in a bisque with regular corn and crab, though. That’s just killer bee.