What is Huitlacoche?

Photo by @Amor por Mexico via Facebook

A lot of our clients ask: What is Huitlacoche? So we thought it was a good idea to write an article that could explain What is Huitlacoche?. Pronounced whee-tla-KO-cheh, huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide). It is rare, as it develops on the corn ears as they ripen after the rainy season or an errant rainstorm. Huitlacoche will consume the corn kernels and push itself out through the corn shucks, easily visible in a cornfield.

A newly appreciated bonus for the farmers is that huitlacoche can sell for more than the corn it infects. Quite a reversal for this fast moving “blight” which can “destroy” 10% of a corn crop and gum up harvesting equipment. Both farmers and the U.S. government have incurred millions of dollars trying to eradicate it, and have worked to develop smut-resistant strains of corn. Researchers from the University of Wisconsin convinced a local organic farmer to infect his corn with the fungus on purpose. Their findings demonstrated that an ear of huitlacoche made an 80-cent profit, while sweet corn profited only a few cents per ear!

For consumers, a real plus is that the fungus actually forces a metabolic process inside the corncob to create new and healthier nutrients! For instance, corn has hardly any lysine (which builds muscle, strengthens bones, fights infections and keeps skin looking young) yet huitlacoche is packed full of this important amino acid that the body requires but cannot manufacture. It also contains more cholesterol reducing beta-glucens than oatmeal, and more protein than most of the mushroom family.

You can use huitlacoche wherever you might use a mushroom; choose the fresh white ones to eat raw, as in a salad. As they are heated an inky liquid emerges, turning them black in color. Fresh huitlacoche is soft and velvety, where the canned version is black and more liquid. The flavor is smoky and earthy, with a taste like mushrooms mixed with corn.

In Mexico you will find baskets of fresh huitlacoche in the farmers markets. The food stands regularly serve up warm and delicious thick corn patties filled with huitlacoche, corn kernels and onions – to the delight of the local patrons. You can buy this delicacy fresh in Mexico, but it is usually only found in cans in U.S stores.

The savory huitlacoche is used in tamales, stews, soups, corn patties, quesadillas and even desserts. It has become a sought after ingredient, served in some of the finest menus across the country – including the James Beard House in New York City. For a quick and delicious homemade filling, add diced huitlacoche to sautéed onions or garlic, cook for a few minutes until it blackens, then add tomatoes and chiles and slow-cook another 20 minutes.

Stop by Aqui es Texcoco, where you can enjoy tacos flavored with huitlacoche, served alongside homemade specialties – including guacamole & cactus, beans, fried hot peppers, cactus salad and pita bread.