It doesn’t sound appetising. Neither the name, nor the description. Huitlacoche(pronounced whee-tla-ko-cheh), commonly defined as corn smut or corn fungus. Of course, a few hopefuls call it Mexican truffle, but that doesn’t take away from what it really is: A fungal growth on corn ears.

But when this soft fungus is plucked at the right time and sautéed lightly for a quesadilla stuffing along with cheese, then we’re talking food of the (Aztec) gods. With the first bite into my breakfast quesadilla, topped with a smidgen of spicy salsa, I find myself muttering, what’s in a name. For my next quesadilla, I request the chef to throw in a champiñones (mushroom) and chard mix. He offers a third one on his own (they are tiny, I assure you) with flor de calabaza. These squash blossoms, a seasonal delicacy, are fresh and tangy, balancing the blandness of the cheese....Read more

Source web page: Business Line