I am very weird when it comes to food. If I do not like something, I throw a fit like an 8 year old, and then eventually try it again. Just because I did not like it the first time does not mean I will not like it in a different presentation, or prepared by a different person. I used to HATE scallops until I tasted the Chef's preparation of Scallops with Risotto. That is when I realized that it depends on the presentation, technique and cooking time. Scallops should be sweet and succulent and tender. I thought that they were bland and rubbery. I am delighted now when I have the chance to eat scallops again.
I adore Coyoacan, a bohemian neighborhood in the middle of Mexico City. It is my respite from the hustle and bustle that is Mexico City and I relish my moments there. But of course, my perfect day in Coyoacan is centered around the delectable treats more than the museums.
Did you know that we have cooking classes?!?! Well we do and they are becoming quite popular thanks to a review from a famous San Miguel Blogger.
Also spelled as Huitlacoche; we are talking about the prized black rot that grows on infected corn. A prized possession in the Mexican market and priced accordingly. I HATE that it has been translated to be called Corn Smut! Smut sounds to me like something you should be scraping off of your shoe not a delicacy defended even by the government. That`s right my friends GMO corn is banned in Mexico because GMO corn does not produce this staple ingredient in the Mexicans World Heritage Cuisine. I prefer to call it Corn Truffles. If the French can wax elegantly about rot rooted from the ground by trained swine why should I not be able to call it Corn Truffles?
