Why I Will Continue to Eat Corn Smut

摘要

When I spied huitlacoche on the menu of the elegant Cafe Beaujolais, in Mendocino, California, the name looked familiar, but I could not recall whether I had read it first in a book about Mexican cookery or in a mushroom guide. When questioned, the waiter described the dish as Mexican crepes, containing chilis and mushrooms and covered in mole, a chocolate-chili sauce whose invention is credited to nuns in a convent in Puebla, Mexico, two centuries ago.