As we approach the end of six transformative months of culinary consulting and bringing a new hospitality vision to life on the Oaxaca coast, we find ourselves asking—where do we even begin? The flavors, the people, the journey… it's been unforgettable. Stay tuned as we reflect on this incredible chapter!
Budget, Backpackers, Surfers, Beach Lovers, Naturalist, Hippie, Sun and Sand worshipers, Off the Beaten Path Paradise! Everyone is welcome at Zipolite!
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A little about Playa Zipolite, The Beach of the Dead . . .
Playa Zipolite, Oaxaca, Southern Mexico, on the Pacific Ocean. A little bit about my favorite little get-away on this small world of ours.Zipolite, a sweaty 30-minute walk west from Puerto Angel, brings you to Playa Zipolite and another world. The feeling here is 1970's - Led Zep, Marley, and scruffy gringos.A long, long time ago, Zipolite beach was usually visited by the Zapotecans...who made it a magical place. They came to visit Zipolite to meditate, or just to rest.Recently, this beach has begun to receive day-trippers from Puerto Angel and Puerto Escondido, giving it a more TOURISTY feel than before.Most people come here for the novelty of the nude beach, yoga, turtles, seafood, surf, meditation, vegetarians, discos, party, to get burnt by the sun, or to see how long they can stretch their skinny budget.I post WWW Oaxaca, Mexico, Zipolite and areas nearby information. Also general budget, backpacker, surfer, off the beaten path, Mexico and beyond, information.REMEMBER: Everyone is welcome at Zipolite.ivan
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Friday, March 28, 2025
As we approach the end of six transformative months of culinary consulting and bringing a new hospitality vision to life on the Oaxaca coast, we find ourselves asking—where do we even begin? The flavors, the people, the journey… it’s been unforgettable. Stay tuned as we reflect on this incredible chapter!
Tuesday, March 25, 2025
Taste of Mexico: Chía seeds
Sunday, March 23, 2025
Casa San Agus rsSpotoendc2ihc1h2ic493t60a7319u h ta2t27792803tgcu5 9 19fm0 1 21h · Ven a disfrutar de nuestras Tortas Gigantes, estilo chilango. En Cafetería Posada Casa San Agus. Nos encontramos en la calle principal de San Agustinillo, casi en la entrada llegando desde Mazunte. De martes a domingo desde las 11:00am Come and enjoy our Giant Cakes, Chilango style. At Cafe Posada Casa San Agus. We found ourselves on the main street of San Agustinillo, almost at the entrance coming from Mazunte. Tuesday to Sunday from 11:00 am
Come and enjoy our Giant Cakes, Chilango style.At Cafe Posada Casa San Agus.We found ourselves on the main street of San Agustinillo, almost at the entrance coming from Mazunte.Tuesday to Sunday from 11:00 am
Monday, March 17, 2025
Pecan-pie cobbler, the Mexican way
Taste of Mexico: Quelites
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Saturday, March 8, 2025
Taste of Mexico: Quelites
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Sunday, March 2, 2025
Taste of Mexico: Tomatl You can't have Mexican food without salsa and you can't have salsa without one of Mexico's most famous indigenous ingredients.
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Tuesday, February 25, 2025
Restaurant recommendations between Oaxaca City & Zipolite - Tripadvisor
Restaurant recommendations between Oaxaca City & Zipolite - Tripadvisor We will be driving from Oaxaca City to the coast in late March. I am looking for recommendations for restaurants around the midpoint of the trip. |
Sunday, February 23, 2025
Taste of Mexico: Beans
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Monday, February 17, 2025
Sunday, February 16, 2025
What happens when a VEGAN couple visits a NUDIST BEACH in Mexico
What happens when a VEGAN couple visits a NUDIST BEACH in Mexico? - YouTube Come along as two naturists explore the plant-based / vegan food options (and more) in the famous nudist-friendly Oaxacan coastal town of Zipolite ... |
Saturday, February 15, 2025
bonito todo me parece... - Restaurant Boca del mar Zipolite - Facebook
bonito todo me parece... - Restaurant Boca del mar Zipolite - Facebook bonito todo me parece bonito #happyfriday #zipolitebeach #weekendvibes #bocadelmarzipolite #restaurante #bar. |
Taste of Mexico: Cuitlacoche Have fun pronouncing this one — and have even more fun eating it. Does Los Cabos have too many golf courses? With almost one course per 15,000 residents, Los Cabos has become a golfing destination sans compare — but at what cost?
https://mexiconewsdaily.com/food/taste-of-mexico-cuitlacoche/?utm_source=newsletter_free
Taste of Mexico: Cuitlacoche
I’ve seriously considered renaming this series to “Don’t judge my ingredient by its suspiciously odd appearance.”
Today, I want to introduce you to huitlacoche, often referred to as the Mexican truffle. It has a unique flavor that I’m sure I won’t be able to describe perfectly. Although huitlacoche has been around as long as maize, its popularity as a food source is a more recent development.

Cuitla-what-che?
Cuitlacoche, also known as huitlacoche, is a parasitic fungus that exclusively grows on maize plants, affecting their corn kernels, stalks and leaves. Called corn smut in English, it typically appears during the rainy summer season and can vary in color from grayish to bluish and even deep black. The flavor of huitlacoche is as intriguing as its appearance; it has earthy notes with hints of chocolate, vanilla and a slightly bitter taste, alongside a subtle smokiness and a resemblance to white corn. See? Words fail at adequately describing its unique flavor.
The Náhuatl word cuitlacoche roughly translates to “excrement that grows on something”;in this case, corn. While we won’t delve into the psychology of the Mexica people, the name provides insight into how cuitlacoche was not traditionally regarded as a prized ingredient in pre-Columbian cultures.

Is it really like truffle?
The comparison isn’t entirely far-fetched. In traditional settings, the origin of huitlacoche is unpredictable, and locating infected corn cobs among towering maize fields, which can grow over two meters high, is a challenging and time-consuming task. The growth of huitlacoche is directly influenced by rainfall and humidity levels. Although it may seem easy to manage humidity in a field, the fungus is actually spread by birds and other natural factors that affect the maize. Therefore, it has traditionally been difficult to control huitlacoche production. In recent decades, however, huitlacoche production techniques developed by Mexican scientists have made it possible to grow the fungus year-round with reliable yields.
In terms of cost, though not quite at the level of truffles, huitlacoche is often more expensive than regular corn, due to its rarity and the challenges associated with harvesting it.
A modern dish
Historical research reveals that pre-Columbian cultures viewed huitlacoche more as a nuisance than as a delicacy. In fact, they believed that eating it could lead to poisoning.

It wasn’t until the 1950s that upscale restaurants began to feature dishes like huitlacoche crepes and chicken in huitlacoche sauce on their menus. These dishes gained popularity for their exotic and intriguing qualities.
Today, huitlacoche is much more accessible and widely consumed, although its popularity remains largely concentrated in central regions of Mexico. Even now, in some rural communities, the appearance of huitlacoche is considered a divine curse. In others, it is ignored, and in some instances, it is consumed more out of necessity than as a culinary treat.
If it’s god’s poo, why are you eating it?
The way we cook huitlacoche — with onions, aromatic herbs and garlic — may be what makes its flavor absolutely delicious and irresistible.

In addition to its great taste, recent studies have shown that huitlacoche offers numerous health benefits due to its high levels of vitamins, minerals, antioxidants and proteins. Fun fact for our vegetarian friends: huitlacoche contains 17% more protein than other mushrooms and has less fat than most of them.
Ways to enjoy the Mexican Truffle
In Durango, Jalisco and Chiapas, huitlacoche is used to make a drink, a type of atole. In central Mexico, where the most experimentation with this fungus occurs, it is consumed in soups, moles, tamales and, of course, tacos and quesadillas.
Interestingly, pairing huitlacoche with nixtamalized corn in tacos and quesadillas maximizes its nutritional benefits. So, if you see huitlacoche or cuitlacoche on the menu at a restaurant, don’t hesitate to try it. The flavor is unique and unlike anything you’ve experienced before.

If you’re walking down the street and come across a taco or quesadilla stand offering cuitlacoche, make sure to order a taco. My personal favorite is the quesadilla, which features a homemade long tortilla, Oaxaca cheese and cooked cuitlacoche. That first bite is simply glorious!
Making your own cuitlacoche dishes
Want to prepare cuitlacoche at home? As always, we’ve got you covered! When buying huitlacoche, it’s best to purchase it still on the corn cob. However, if you prefer to skip the hassle, look for pre-packaged trays. If the huitlacoche appears black, dried out, or has black juice surrounding it in the tray, it’s likely not very fresh. Fresh huitlacoche should look grayish and fluffy, almost begging to be squeezed.
To cook the fungus, the simplest and most common method is to sauté garlic and onion in a pan with some oil until they become translucent. Then, add the huitlacoche and cook until it releases some of its juices and aromas. Finally, season with salt to taste and add a few leaves of epazote. Treat huitlacoche like any other mushroom, and you’ll be just fine. Once your huitlacoche is cooked, heat up a tortilla and prepare yourself a taco!
In Chiapas, a southeastern state, I learned that you can enjoy huitlacoche uncooked by making a purée. Simply mash the huitlacoche and add some salt. Once you have your purée, use it to make quesadillas. To a regular tortilla, add cheese and your huitlacoche purée, then cook until the cheese is melted. The flavor is so much more intense and fresh this way.
Have you tried the Mexican truffle? How would you describe its flavor?
María Meléndez is a Mexico City food blogger and influencer.