Skip to content

Huitlacoche, con Rajas, Crema y Queso / Huitlacoche with Poblano Strips, Cream, and Cheese, 1971.

July 2, 2010
Cover of La Cocina de Doña Ventura by Betty Retana

Retana, Betty.  La Cocina de Doña ventura. México : Ed. Epoca, 1971. Pp. 133.

Original Recipe/Receta Original:

Huitlacoche, con Rajas, Crema Y Queso

150 gramos de queso enchilado
1 kg de huitlacoche
4 chiles poblanos
1 cebolla grande, picada
1 taza de crema natural
espesa aceite para cocinar

Se preparan los chiles poblanos, como de costumbre y se cortan en rajas o se pican grueso.

El huitlacoche picado, la cebolla y las rajas se fríen en el aceite bien caliente.

Se caliente unos minutos antes de servir y se acompaña con tortillas calientes.

Translated Recipe/Receta Traducida:

Huitlacoche, with Poblano strips, Cream and cheese

150 grams of queso enchilado
1 kg of huitlacoche (also called Mexican Corn Truffle)
4 poblano chiles
1 large onion, chopped
1 cup cream
thick cooking oil

Prepare the poblano chiles as usual and cut into strips or slice thickly.

Chop the huitlacoche, slice the onion, and fry them together in hot oil.

Heat everything together for a few minutes before serving with warm tortillas.

Note: queso enchilada is a type of cotja anejo cheese coated with hot chile.  It is usually hard and is used grated.  Feta or parmesan may be substituted.


This recipe comes from the cookbook La Cocina de Doña Ventura, by Betty Retana, published in Mexico City in 1971.  It is addressed to “las amas de casam,” and promises that “las recetas…están explicadas con sencillez y claridad que no hacen necesario el ser una persona experta para la confección de las mismas sin menoscabo de reproducirlas a la perfección en beneficio de la familia y de sus invitatdos” –that the recipes are explained clearly and simply, so that the cook need not be an expert in order to perfectly reproduce the recipes for the benefit of their families and guests.

No mention is made of “Doña Ventura’s” identity, outside the title, but her name translates as “Lady Fortune,” so it seems likely that this book was intended to appeal to an audience of new brides and young housewives and might lack confidence in the kitchen and who would be attracted to the idea of the simplicity and good fortune this cookbook promised to their households.

La Cocina de Doña Ventura by Betty Retana (page 133)

La Cocina de Doña Ventura by Betty Retana (page 133)

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Culinary Curator

Being a Journal of Narratives and Discoveries

Feast of the Centuries

Cooking throughout the Ages

Cynthia D. Bertelsen's Gherkins & Tomatoes

A Writer's Musings on Nature and Culture

What's Cookin' @ Special Collections?!

Special Collections @ Virginia Tech Culinary History Blog

%d bloggers like this: