Margarita+I

. Mantequilla . 4 tomates . 1 cebolla, picada . 2 dientes ajo . 1 ramita de epizote . 2 1/2 de caldo de pollo . 250 ml crema de leche . 375 ml leche herviendo . 300 grs queso . 2 cucharadita de harina . 1 pechuga de pollo Mmmm, huitlacoche (corn mold) - delicioso! :)
 * Sopa de Huitlacoche?**
 * Ingredientes:**
 * .** 1 kg huitlacoche

Mantequilla (butter).

4 tomates.

1 cebolla, picada (cut-up) Epazote, a Mexican herb. Ajo Caldo de Pollo (Chicken broth)

Crema de Leche (whipped cream)

Leche herviendo (boiling milk)

Harina (flour)

Queso! (cheese is amazing. don't deny it.)

Pollo

Sopa de Huitlacoche (en ingles - Huitlacoche Soup) isn't very important to Mexico. What's IN the soup is important. Huitlacoche, the main ingredient, was eaten often by the Aztecs. It's a slimy, black and blue growth that grows on almost any part of corn, although most people get it from the cobs. It is considered a pest in America, so most farmers get rid of it - however, you can still buy Huitlacoche online (in cans) or at specialty stores. Aztecs purposely infected their plants by scratching ears of corn against the soil. The Aztecs were the people who named it Huitlacoche, which means "raven's excrement". However, many people in America prefer to call it the 'Mexican Truffle'. After all, which one of these would you rather eat - Mexican Truffles or raven poo? Huitlacoche apparently has 'an earthy flavor, similar to that of mushrooms, with hints of sweetness'. People often put it in all sorts of dishes - soup, ice cream, quesedillas, mole, and tamales. Some people also eat it plain, after simmering it with some garlic and chives.