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  • Until recently, specialty foods such as cajeta, a popular Mexican caramel sauce from goat???s milk, or the naturally sweet and sour tamarind paste used in such drinks as daiquiris and smoothies or in sauces for chicken, pork, or seafood, or huitlacoche (a wild mushroom fungus that grows in sweet corn commonly known as the Mexican truffle or Mexican caviar and used in crepes or soups), were impossi
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