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Huitlacoche dates back to the Aztecs who enjoyed the naturally-occuring corn fungus as part of their diet. They would use the corn and the attached fungus in tamales and stews. Many Native American tribes also consumed the fungus and viewed it as a delicacy.

Enchiladas de Chile Ajo (Oaxacan Red Chile Enchiladas): These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas.