Huitlacoche: A New Trend for Healthy Eaters

As far as culinary trends go, huitlacoche is one that might have some of us a bit weary at first due to the fact that it's a type of fungus that grows on corn. If the idea of eating fungus makes you turn your nose, then read on to find out more about this strange, highly nutritious, and tasty delicacy that has been safely used in Mexican cuisine for centuries.

What is huitlacoche?

Ustilago maydis is the scientific name given to the fungus that causes huitlacoche, which affects corn kernels. Huitlacoche (pronounced "weet-la-KOH-cheh") looks like a grayish-black mass that resembles a wrinkled mushroom and replaces the maize kernels as it takes over. Huitlacoche is sometimes known as maize smut or Mexican truffle and has a flavor that has been compared to a delicious blend of mushrooms, sweet corn, and earthy undertones despite its initially unappealing sound.

The word "huitlacoche" has its origins in the language of the Aztecs and other indigenous Mexican peoples called Nahuatl. It has a highly unappealing meaning that translates to "sleeping excrement" or "raven's excrement." This somewhat undesirable term was most likely used to describe how the fungus looked before its culinary possibilities were discovered and turned into the tasty dishes we now know and love in Mexican food.

Far from what you would expect a fungus to taste like, huitlacoche has a deliciously rich and earthy umami flavor blended with mushroom undertones that enhance many traditional Mexican dishes. As well as the initial depth of its flavor profile, huitlacoche also possesses a hint of sweetness that is often described as the taste of fresh corn kernels.

Is huitlacoche safe to eat?

No known or reported direct health hazards are associated with the consumption of huitlacoche, which has been used for millennia in Mexico. It's used frequently in Mexican foods, both in the home and at restaurants in tacos, quesadillas, and soups, and is regarded as a delicacy. Not only is it safe to consume, but it's also somewhat of a nutritional powerhouse rich in vitamins, minerals, fiber, protein, and other nutrients.

Benefits and risks of huitlacoche

As well as being a delicious addition to your culinary explorations, huitlacoche has its own set of nutritional benefits, including:

• Nutrient-rich. Huitlacoche is a good source of vital minerals, including high amounts of magnesuim, phosphorus, and calcium, and can be used to support a healthy, well-balanced diet.
• Umami taste. Huitlacoche's umami-rich flavor gives food depth and complexity, increasing taste satisfaction without adding a lot of salt or fat.
• Possible health advantages. According to some research, it's possible that huitlacoche may have antioxidant characteristics and may help maintain immunological health.

Huitlacoche is typically safe to eat; however, there are a few things to take into account:

• Allergies. Huitlacoche can cause allergies in some people, just like any other type of food. If you have any known fungus allergies or have concerns about consuming it, speak with a qualified healthcare practitioner who can advise you.
• Digestive sensitivity. Like certain other mushrooms, huitlacoche can be difficult on the digestive system if ingested in large amounts. To avoid discomfort, starting with smaller portions is best to see how your digestive system deals with it.

Recipe ideas for huitlacoche

You can use huitlacoche in a wide variety of ways — especially in Mexican food — such as tacos, quesadillas, and tamales. It can also be used as a filling for savory pastries and in sauces and soups, but ensure you use other ingredients sparingly to enhance huitlacoche's distinctive flavor without obscuring it with other strong or pungent tastes.

If you want to try out this culinary trend, here are two easy to follow recipes you can try at home today:

Huitlacoche and corn soup

Here's what you will need to make a delicious huitlacoche and corn soup:

• 1 cup huitlacoche, cleaned and chopped
• 1 cup fresh corn kernels
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

As for the recipe, sauté onions and garlic in a medium pot until translucent. Add huitlacoche and corn, and sauté for a few more minutes. Then pour in the vegetable broth and simmer for 20–25 minutes. Use a hand-held blender to purée the soup until smooth. Stir in heavy cream (if using) and season with salt and pepper. Finally, garnish with fresh cilantro before serving.

Huitlacoche pasta

Here's a list of ingredients you will need to make your own huitlacoche pasta:

• 8 oz pasta of your choice
• 1 cup huitlacoche, cleaned and chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

You should start by cooking pasta according to package instructions, and then draining it. In a frying pan, heat olive oil and sauté garlic. Add huitlacoche and sauté for 5–7 minutes. Toss in the cooked pasta with the huitlacoche mixture. Season with salt, pepper, and cheese. Garnish with fresh parsley before serving.

Even though huitlacoche has a less-than-savory meaning to its name, this delicious addition to any kitchen can offer an exciting way to broaden your culinary horizons thanks to its long history in Mexican cuisine. The recent surge in popularity comes as we are more able to study and spread information about the distinctive flavor of huitlacoche and its impressive nutritional benefits. If you are looking to expand your repertoire in the kitchen, then give the recipes provided a try, and you might find that the huitlacoche trend becomes your favorite new go-to ingredient.