[Sca-cooks] huitlacoche?

Stefan li Rous StefanliRous at austin.rr.com
Sun Aug 31 22:38:59 PDT 2008

The only thing I find to be weird about corn is that huitlacoche is
treated in the U.S. as a disease instead of the incredibly
delicious delicacy it is.


It may be a delicacy, but if it's not what you were intending to
grow, it's just another weed.  If your contract is for corn to make
masa, you can't feed the children if the huitlacoche gets into the ears.

I need to try it some day, any recommendations for the SoCal area?
Goodness knows, if it's anywhere in the US, it's here someplace.
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You coming to Potrero in a couple weeks?

I'll make you some. Just have to go visit the local Mexican grocer.
I've never found it fresh, but the canned is good anyway.

The huitlacoche tamales with green mole I made for Tanwayour
Anniversary's New World feast a couple of years ago were a big hit.
Almost everyone was skeptical about this odd, grayish mushroom
substance but I had a lot of people asking for more after they had  
tried it.


Okay, I guess I am behind in more than this list...

What is this "huitlacoche"? This is the first I've heard of this. I  
assume from the comments that it is some type of fungus that grows  
inside corn ears? or on the grown among the corn? Dragon mentions it  
is available canned, is it a paste? Or discrete chunks of something?

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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