of northern-style chicharrón, which swaps the usual crispy fried pork skin for crispy fried cheese. i already love it, 'cause it has cheese. - cheese. - it's topped with a savory delicacy called huitlacoche, mexico's answer to truffle. what is huitlacoche? - huitlacoche is the-- - oh, look at you! you have a corn tattoo! - yeah. - wow. - wow. - that is, uh--that's mexican. - he's the king of huitlacoche. - yeah. - and so the huitlacoche is where? - it grows--it's a fungus that grows around the maize. - on the corn. - yeah, so it has this delicious flavor, and we make a lot of dishes with huitlacoche. it's, like, very traditional, very endemic. [light music] - alexis's secret is to allow the cheese to brown until it's firm enough to roll around the huitlacoche. - and then we finish it with a raw salad. we have the glory here.