Vuelva a la Vida (Mexico)

Ciudad del Carmen, in the Mexican state of Campeche, is not a star in Mexico’s tourism constellation.  It’s a petrol-oriented city on the Gulf of Mexico, hot year-round, and lacking in terms of attractions– its most-visited point of interest is Puente El Zacatal (The Zacatal/Pasture Bridge), the longest in the country.  Coincidentally, I had driven over this bridge in 2018, but didn’t stop to check out the city.

But, then you must remember, Ciudad del Carmen is still in Mexico, so the food’s probably good.  Considering that Campeche is the center of the shrimp industry on Mexico’s gulf coast, as long as you stick with seafood, you’re in good hands.

Shrimp Traffic Circle, Ciudad del Carmen, Mexico

Eager to try the local version of one of my favorite crustaceans, I randomly stopped for a bite at a restaurant called Coctelería Cajun, located right by El Zacatal Bridge.

Now, if you’re a fan of ceviche, you will find that the Mexican variety is quite different from the Peruvian.  In Mexico, ceviche and cóctel go hand-in-hand, offering up a mix of fish and seafood submerged in Clamato/tomato juice/ketchup and served in a glass or bowl.  Although I’m partial to the Peruvian exemplar, I’ve got a weakness for mariscos (seafood), so I had to try something.

That something became Vuelva a la Vida.

Meaning “return to life,” it is a popular hangover cure throughout Mexico.  Throw in a whole range of things from beyond the shore…think shrimp, squid, clams, mussels, and then on top of that, add in red onion and cilantro, and if you’re like me, some wildly spicy salsa.  Don’t fret, for the sweetness of the tomatoes in the liquid base will help soothe some of the spiciness.

Though I really don’t ever want ketchup unless it’s beside a french fry, I couldn’t resist the assortment of marine life swimming in the glass.

Next time, I will see if they can add crab to the motley crew.

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Calamari Hot Dog at Casa Kun, Mexico City

Mexico City is thus far, one of my favorite cities in the world.  It has some precious architecture, both classical and modern, the temperatures are great, and the food.

Oh, the food.

Today’s pick comes to us from the Renacimiento neighborhood of the Mexican capital, close to the city’s main boulevard, Paseo de la Reforma.  After a mostly filling lunch of quesadillas, I was still hankering for a botana, or snack.

Randomly, I had passed by a restaurant called Casa Kun; on its menu was a dish of octopus prepared in peanut sauce.  I was not peckish enough for that, but given that the menu sounded delicious, I did a search online for meal recommendations.

That’s when I found out about the squid hot dog, or hot dog/jocho de calamar.

I’ve had my share of mystery meat hot dogs, and even an eel dog in Tokyo, so there was no way I could turn this one down.

Calamari Hot Dog, Casa Kun, Mexico City, Mexico

If you’re sensitive to “fishy” tastes, then the calamari hot dog would not offend you.  You are able to enjoy the flavor of the squid, the house-made mayonnaise, and the surprisingly tasty bun without any one flavor overpowering the others.  It was served with fried baby octopus, roasted potatoes with scallions, and chile de árbol salsa.

Want to watch me try the calamari hot dog for the first time?  Check out my YouTube.

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Address:
Río Amazonas 73, Col. Renacimiento,
Renacimiento, Cuauhtémoc, 06500
Ciudad de México, CDMX, Mexico

Huitlacoche, the Caviar of Mexico

Welcome to the world of Mexican corn smut, better known as h(c)uitlacoche.

Huitlacoche Tortilla, Cancun, Mexico

What is huitlacoche?

Also called corn mushroom, Aztec caviar or Mexican truffle, it’s a fungus that the Aztecs knew about; the name derives from the Náhuatl words cuitlatl, or droppings, and cochi, sleeping.  The corn kernels become entirely consumed by the fungal disease, swell, turn grayish and surprisingly, wind up in your street food; when the huitlacoche is still white, you can eat raw, but if it has already turned gray/black, it should be cooked. It doesn’t ordinarily devastate whole corn crops at one time, so a visit to a cornfield might take you a while to find husks that are infected.

In Mexico, huitlacoche is lauded for its nutrients – it is low in fat and high in fiber and antioxidants – and health benefits, but in the USA, you’re more likely to see it canned in Mexican supermarkets.

Credit: https://world.openfoodfacts.org/product/7501017004881/huitlacoche-la-costena

I first tried huitlacoche in Cancun, Mexico; the flavor was earthy and nutty, and even a bit salty, though that may have been due to the melted quesillo (Oaxaca cheese).  It is normally found at the height of the Mexican rainy season, in July and August, but given its popularity, some agronomists are experimenting with growing the Ustiligo maydis fungus year-round.