Now, you’ve got your Diana Kennedy, who has been inducted into the Order of the Aztec Eagle, a prize bestowed by the Mexican government upon foreigners for really meritorious stuff, and you’ve got Patricia Quintana, the reigning Mexican queen of Mexican cuisine, who not only has her own restaurants and writes books but also markets her own brand of salad dressing. And then you’ve got the gastronomistas like Mexico Cooks! who lavish drooling praise over every morsel of la comida Mexicana.
But none of them ever mention the all-time favorite of fiesta fans — pink party cake, glued together with an industrial-strength filling. No small-town fiesta is complete without a few stands selling this culinary wonder, which means that it has to be a popular treat among, well, the crowd popular. In and around Morelia, it’s fabricated by the Cristiano folk of Acuitzio de Canje, a small town known for swapping Mexican prisoners of war for the French and Belgians back in 1865. For all I know, this hazmat dessert was something that the frogs left behind.