Does anyone know the origin of huitlacoche crepes in a poblano sauce? There’s tons of online results of this dish but nothing pertaining the backstory of it.
by kekmylifeintopieces
Mexican Food
Does anyone know the origin of huitlacoche crepes in a poblano sauce? There’s tons of online results of this dish but nothing pertaining the backstory of it.
by kekmylifeintopieces
11 Comments
That does not sound good nor authentic. Huitlacoche is like a truffle. Imagine biting a truffle. It goes great with cheese or other ingredients but not by itself, IMO.
Also, I’ve never heard of huitlacoche crepes. It sounds like fusion cuisine to me. So it might be hard to get a story behind it.
The word “crepe” is not in the dictionary of Mexican food. Description of dish could be “taquitos de huitlacoche con salsa de chill poblano”
My abuela from Morelia would make this, definitely one of my favorite things she makes. Don’t know the history but she always makes them with a green sauce and on the inside would be chicken, corn and sauteed onions but can only imagine the huitlacoche would elevate it to the next level. Legit it’s similar to green enchiladas but way better, the crepes stay nice and fluffy so it absorbs the sauce better that a flour tortilla and I know those are not real enchiladas they are Gringoladas in my eyes but still delicious
There were several waves of French migration, and of course the French invasion with Maximillian that foundered so spectacularly in Puebla on Cinco de Mayo. There is still definitely a French influence in Puebla (in their famous bakeries for example).
(Source: I was in Puebla this week, and saw the crepes everywhere.)
(Edit: also saw them on a menu in Coyoacán today.)
Immigrants. Same as al pastor and trompos, you can thank middle eastern immigrants and shawarma for that.
I had a similar dish in Jalisco but they were called enchiladas, not crepas.
I can’t tell you the origin nor have I had them in Poblano sauce. But I’ve had them with a cream sauce in Guanajuato (I think it was actually the first time I tried huitlacoche) and in Mexico City, but I forget which area of the city I was in. I’ve definitely seen huitlacoche crepes on multiple menus in Mexico, especially breakfast/brunch menus and always served in that sort of enchilada style. I just always assumed it was something adapted from French immigrants that Mexicans sort of made their own.
Those look very good. I’m dying to try huitlacoche.
Once I made Huitlacoche Ravioles with avocato and chesse sauce.
“Palatschinken are traditionally rolled with apricot, strawberry,[5] or plum jam, and sprinkled with confectioner’s sugar. A variety of fruit sauces (like apple sauce), or thick fruit butters called lekvar (plum, prune, raspberry, cherry or sour cherry jam), lemon juice and sugar, chocolate sauce, hazelnut-chocolate cream, almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, poppy seed, are common modern ingredients. Rakott palacsinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven, comparable to the French mille crêpes.[6]” -Wikipedia
Apparently, my wife’s old bosses wife made this for her at some point
Google Y Pola cocina así. She’s a writer, Youtuber and an amazing chef from México. I’m sure she can answer pretty much any question you have regarding food in general but specially Mexican food.
She’s published more than 1500 recipies and adds more to her collection very often.