There’s nothing quite like a food fair to get even reluctant cooks excited about experimenting with new or unusual ingredients. That’s what happened to me after a family excursion to Ixtlahuacán de los Membrillos last weekend for the town’s international quince festival.

I wasn’t surprised to find that the guest exhibitors from Delfim Moreira, Brazil, were giving out samples of quince products that seemed quite similar to those made locally. They had a heavy fruit paste nearly identical to the popular ate de membrillo sold in Ixtlahuacán and nearby Atotonilquillo, as well as a very sweet liqueur, foamy beer, and miniature shortbread cookies—all flavored with quince.

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