Today I went to the market in Cuauti, because this weekend I am not going to DF, I'm staying in the Estado. This is a photo of a chile relleno I helped Gloria make at home. It is swimming in sauce.
Have I written about the markets yet?
Every neighborhood or town has its own giant indoor market with a million stands inside selling fruit and veggies, or else giant sacks of sugar, flour, nuts, piloncillo, dried beans or what have you. Some stands sell candy (including candied fruit or candied squash or sweet potatoes), others sell spices and sauces, clothes, piñatas, or songbirds, and still others sell meat or seafood or weird witch-doctor remedies (I'll try to bring something good back for Bryan). And all the vendors are barking at you:
“Que vas a llevar, güera?”
“Hay chayote, hay uva, hay mango, hay chile... que le damos, señorita?”
“Pásale amiga! Quieres probar el quesillo? Manchego? Queso panela?”
I want to eat everything.
I find it way harder to decide what I want in this situation than at home. And most of the food's pretty cheap. The only really expensive things are mushrooms and eggplant. Nobody eats eggplant in this country. Anyway, the other thing there is in these spots is lots of places to eat, little tamale-and-atole stands or comida corrida stands.
Let's break this down:
In Mexico we eat a lot of corn. A ton of corn. Tamales, in case you are not familiar, are these delightful breakfast-foods that you should go to the Mission one morning
and try. They consist of cornbread, effectively, but steamed, with a filling like rajas (chopped chile in tomato sauce), verde (tomatillo salsa), mole (which is the best sauce ever and has like a million varieties each with a million ingredients) or dulce, which is just where they sweeten the cornbread and dye it pink. They come wrapped in corn leaves, because that's how they hold their shape when they steam them, in these little corn-leaf envelopes. Atole they tend to serve either out of one of those old-school steel milk tanks or out of a giant cylindrical orange Gatorade cooler. Either way it's this delicious drink made from water, milk and corn starch (which dissolves better than you'd think), usually flavored with chocolate, fruit, or rice (with bits of rice in it, it tastes like rice-pudding). If you want to feel full in the morning you have a tamale and an atole and you're good to go. You don't even want to think about eating after that.Alas, I think about eating pretty much constantly.
Comida corrida is my new way of life. You show up, and it's like a choose your own adventure, or a dichotomous key: Consommé or cream of squash soup? Rice or spaghetti? Chicken in mole or enchiladas in salsa verde? Pineapple or papaya? And your three course meal PLUS fruit PLUS agua fresca PLUS tortillas costs you 25-50 pesos (<5 bucks in any case) depending on where you are. It's genius. And they're usually clean, pleasant little places. I love it. It's a really good way to avoid eating tacos all the time. And as much as I love tacos, they're greasy little buggers. I will hereby give the rundown on a few foods you may not be familiar with Stateside:
HUITLACOCHE
This is actually a pathogen of corn: it's a fungus that infects the kernels but it's quite tasty and black... It's really good in quesadillas.
ESQUITES y ELOTES
There are little corn on the cob / corn off the cob stands everywhere. They put mayo (which normally I don't like but I can make a big exception for esquites and elotes) chile powder, lime and this odd powdery (a la parmesan) cheese on 'em and it's so damn tasty. You can ask for them roasted or boiled, too.
FLOR DE CALABAZA
Squash blossoms. My mom puts them in risotto sometimes. They're great in quesadillas. If you don't kknow what a squash blossom looks like you need to get your booty outside more often.
CHAYOTE
This is a kind of squash which in the US is sold in individual little plastic bags. It's tasty and the texture is way better than normal squash.
GUANÁBANA and CHIRIMOYA
Eating these is like eating custard. Try to find it somewhere. It's also a delicious
flavor for popsicles. I bet they have guanábana popsicles in the Mission. There's a lovely Son Jarocho song about a guanábana.MAMEY
This is the king of fruits as far as I'm concerned: it reminds me of an avocado in the sense that it has a tough skin and a sort of creamy texture. The skin is brown and leathery, and the meat it bright orange and super sweet and delicious. It makes an EXCELLENT ice cream or smoothie flavor. This I am certain does not exist in our country. I learned that this is without exception NOT a plantation crop; all mamey growers are small-scale, backyard type growers. I got to encounter a mamey tree when I was in Chiapas last year. It was pretty awesome: it's a huge tree and the fruit drops to the ground and if it splits when it lands they leave it there and these giant green butterflies, like the size of your hand, come and slurp up the orange innards... it was so pretty. I have never seen this fruit in the States. Everything else on this list I'm sure exists somewhere but I have seen no evidence that there is or has ever been a mamey in the US. I am going to start a mamey plantation in Florida or Socal or somewhere like that and get super rich. Just you wait and see.
LICUADOS
Smoothies. It's just that here they throw fruit, milk, vanilla, and cinnamon, along with oats or granola or nuts if you like in a blender and you get about a liter of it (a quart, if you're one of the older folks reading this...) for less than 2 bucks.
TEJOCOTE
It's like a little yellow apple, but with more flavor than a yellow apple, and an orangier color. It's starchy like an apple and sweet. It's the principal ingredient of the drink they call “ponche,” which is kind of an hot apple-cider kind of drink they make around Christmas.
