
Very earthy flavor with strong truffle oil aroma. Huitlacoche, epazote, and oaxaca cheese definitely add to the authenticity of the dish. I was drawn to this dish by another reviewer and my slight criticism is not due to the flavor. The end pieces were very crispy and quite good while the center pieces were soggy and difficult to eat without using a fork or making a mess. I would recommend this dish and order it again.
The crowds descending on La Condesa speak to the kitchen's efforts, the best of which are noteworthy indeed. Take the restaurant's huaraches - "crisp corn tortillas with different toppings," as the menu explains.
Our favorite was the "hongos y huitlacoche," a layering of wild mushrooms, huitlacoche (the "Mexican truffle" or in more down-to-earth terms, an edible fungus that grows on corn), oaxaca cheese, and truffle oil.
Okay, you might be thinking: an edible fungus? I don't think so...
But let me assure you that it is the huitlacoche - it's deep, earthy, delicate flavors - that takes this dish from good to great - a perfect dishola!
mmm. this was very yummy...
I can't wait to try this! It leapt off the menu at me the first time I saw it... I ADORE huitlacoche.
Absolutely dishola, 100%. So, so good.
Comments (0)