Huitlacoche – also known as the Mexican Truffle – is a deliciously edible fungus that infests certain ears of corn. American farmers spray poisons to prevent it it while in Mexico it is such a highly prized delicacy that its appreciation goes back to the Aztecs.

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Sarah and I have eaten it in Mexico City and also in Oaxaca. Although the fungus comes in rather scary shades of blue and gray it has a pleasantly mild shroomy taste. I’ve harvested, prepared, and eaten 35 other edible species of mushrooms but this is one I’ve never cooked. It started showing up in the Mercado last week or the week before so I think I need to figure out how to prepare it and put together a menu before it disappears; mushrooms are highly seasonal.

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