ISO huitlacoche and fresh epazote

[Kirs]

clearly on a Mexican food endeavor. Preferably would like something in the Boston/Cambridge area, or at least T accessible. Last time I was at El Chavo in Rozzy Square they didn't have either, but it has been awhile, so if someone has recently seen either thing there in recent memory that would be very useful info.

[almansa]

I've bought fresh epazote at Cantina la Mexicana, but only because I happened to be there when a delivery guy from the Bronx showed up and had some on his truck. This delivery fellow services a number of East Boston restaurants as well, but I can't remember his name and I lost his order sheet. He gets a list from the owners, goes to NYC and picks up what they need. Maybe you can ask Robert at the Cantina. The best way to get huitlacoche is to ask someone you know in the restaurant business who deals with Specialty Foods Boston. They get high quality product frozen in vacuum bags.

[cpingenot]

I would guess your best bet is to order the Huitlacoche That's such a specialty thing even in a city with a larger Mexican food presence, and I don't think it has a very long shelf life either..

[grant.cook]

You can occasionally buy it canned in Mexican groceries, but not sure if canning demolishes any usefulness as an ingredient

[Veggo]

I think the canned Goya will have to do for the huitlacoche. Most latin markets will have it, it's about $4 for a 7-ounce can. The grower near me, Roy Burns in Groveland Florida, sells in institutional quantities (10 lb. minimum) and it's frozen immediately after it's harvest in November. There are only a few growers in the country. His number is 352-429-4048.

[deglazer]

If you hit the Hi Lo in JP you could get the canned huitlacoche mentioned above, and dried epazote. They also have fresh culantro/recao which is never bad in a pot of beans, maybe in conjunction with the dried epazote?

[pamplemouse]

woah. i am making a rick bayless recipe that calls for epazote at this very moment. I couldn't find it at shaw"s so I decided to see if there was a thread for it and here it is right at the top! i love that....

[Kirs]

which recipe!? I did a slow cooked chicken w/ tomatillos, potatoes, jalapenos and replaced the epazote w/ cilantro for our new year's eve party. If you happen to be making that one the dish still turned out fabulously.

[Kirs]

Didn't even know goya had it! Didn't think to even look. Great info. Thanks!

[y2000k]

It's been a couple of years now, but I've had huitlacoche at Chez Henri. Not sure if they still serve it.

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Chez Henri
1 Shepard Street, Cambridge, MA 02138

[Kirs]

Oh, I know where I can eat it in town (Tu Y Yo is my usual huitlacoche stop) I'm actually looking for the ingredient so I can cook with it.