Carousel by Grant Achatz
Grant Achatz@grant_achatz esmero @adaircanacasco Tamal huitlacoche, kombu, perigord black truffles Traditionally wrapped in corn husks or banana leaves, this version is enveloped in kombu, allowing the tamal to absorb a subtle marine minerality while remaining unmistakably Mexican. Inside, a filling of slowly cooked huitlacoche celebrates one of Mexico’s most extraordinary native ingredients, a fungus revered since pre-Hispanic times for its profound earthiness and delicate umami. At the table, the kombu is gently opened, releasing aromatic steam before a warm truffle and huitlacoche sauce is poured over the tamal. The dish demonstrates that complexity, richness, and depth can emerge entirely from plants, fungi, and the careful layering of umami. Link in my bio to reserve Pic by @matthew.gilson
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@firthandfound ❤️
@djlinterna Brillante la verdad 👏👏
@nancylinnea Adair! Gorgeous!
@chicago_fishguy Bravo Adair and G. Must be Deelish!
@dan.olle Tamal y variantes tenemos en Latinoamérica varias. El peruano 🇵🇪es increíble y este versionado en técnica con alga kombu se me hace una idea maravillosa por el umami que tiene. 👏
@perezf3 Please, use the right name: Tamal. 🇲🇽
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@phillythecheesesteak These shots are simply dreamy.. kudos to the artist/photographer.
@kjg___83 @faasjean