Figure 30.  Cuitlacoche is served in soups, appetizers, and entrees at many fashionable Mexican restaurants in major metropolitan areas in the U.S., such as Rick Bayless’s Frontera Grill/Topolobampo in Chicago: (a, top) red chile braised mushrooms with cuitlacoche, roasted chayote and corn masa dumplings. (b, middle) pork tamales cooked in banana leaves with silky mulato chile cuitlacoche sauce, black beans and watercress salad. (c, right) green chile crepes filled with cuitlacoche, roasted vegetables and serrano chile over a green chile pepita sauce with squash blossom salad. (Courtesy Tracey Vowell, consulting chef, Frontera Grill.) BACK