Step 1Heat the olive oil in a large pan over medium heat and saute the onions and garlic until golden, about 8 minutes.
Step 2Add the huitlacoche and epazote and cook for 10 more minutes. Add the salt and pepper. Cool to room temperature. Break up any large pieces of huitlacoche.
Step 3In a food processor, mix the sea bass, eggs and cream. Fold this mixture into the huitlacoche. Spoon the filling into a pastry bag.
Step 1Using a pastry bag without a tip, fill each squid with huitlacoche mixture. After filling, close each squid with a toothpick to keep the mixture from spilling out.
Step 2Heat the olive oil in a heavy pan. Season each squid and all tentacles with salt and pepper and roll them in the flour to coat. Fry them briefly, 1 to 2 minutes per side, in the olive oil. Remove the squid and tentacles from the pan; remove and discard the toothpicks. Set the squid aside.
Step 1Heat 1 tablespoon olive oil in a small pan and saute the chile for 1 minute. Remove. Repeat the same operation with the cinnamon for 1 minute; remove. Wipe out the pan and add the remaining 2 tablespoons oil. Cook 1 1/4 cups pine nuts until pale golden in color, about 2 to 3 minutes. Transfer to a bowl.
Step 2Add the celery, leek and carrot to the pan and cook until softened, about 5 minutes. Add the tomatoes and fish stock, bring to a boil and cook at high heat, covered, for 10 minutes.
Step 3Working in batches, in a blender mix the cooked pine nuts, cinnamon and chile with the vegetables and stock. Add the salt and pepper. Return the sauce to the pan and carefully add the squid and tentacles to the sauce. Cook for 20 minutes at low heat.
Step 4Toast the remaining one-half cup pine nuts in a dry skillet until golden.
Step 5To serve, arrange 3 squid on each plate with 3 tentacles on top. Spoon sauce over; garnish with a lime wedge, toasted pine nuts and parsley.