March 8th, 2011 • Posted by Los Equipales • Permalink
Also known as cuitlacoche, corn mushroom, mexican truffle, or caviar Azteca, it's a fungus (Ustilago maydis) that can naturally develop on corn. Records from the 1500s indicate that indigenous Mexicans had been eating huitlacoche for some time. Other indigenous peoples, such as the Hidatsa’s of the Dakotas also consumed huitlacoche. The flavor is a cross between mushroom and corn.