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Marcela Valladolid
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Huitlacoche Raviolis with Poblano-Corn Relish
These are a show stopper. Huitlacoche is an acquired taste so substitute with sautéed wild mushrooms if you can’t find or don’t want to use huitlacoche. Basically it a fungus that attacks corn kernels making them swell and turn charcoal black. They are absolutely delicious when paired with poblanos and this browned butter-pepita sauce. Pair with a dry Riesling.
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