Add the huitlacoche and epazote and cook for 10 more minutes. Add the salt and pepper. Cool to room temperature. Break up any large pieces of huitlacoche.

I came late to the pine nut party. Neither set of grandparents cooked with them, so they weren’t something my parents used, even though the Mexican pinyon is one of the pine tree varieties with ...

Fresas con Crema Our favorite Mexican classic, and surprisingly to ... The ice cream was pink with a lot of pine nuts mixed into it, so every bite was full of them, but we aren’t complaining.