Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives. Cut huitlacoche off corncob and dice. Heat a medium saute pan with oil, add onions cook ...

The cocktails are a real icebreaker at this dinner party. Two couples have arrived almost simultaneously. They’re greeted in Spanish and English by their hostess, Gina Pacheco, and her husband, Carlos ...

There is nothing subtle or simple about huitlacoche — known in Mexico as corn fungus or corn smut. Its black fungus-y appearance is a bit startling, but its pungent, earthy taste combines beautifully ...

Take the rest of the chorizo, and remove it from the casings. Break it up, and cook over low heat for 40 minutes. If you see smoke, that’s no good. Slowly render out all the fat and cook the sausage ...

Don't let the appearance fool you. This fungus is one of Mexican cuisine's best-kept secrets, cherished for centuries and finally getting the global attention it deserves. Scientifically known as ...

Huitlacoche (also spelled cuitlacoche) is often called the “Mexican truffle”, a delicacy that grows naturally on corn. When corn ears are “infected” by a harmless fungus (Ustilago maydis), the kernels ...

Attorney Joanne Lee Molinaro went vegan five years ago, modernizing the traditional Korean foods of her childhood and documenting the journey on TikTok as the Korean Vegan. She shares recipes and her ...

Also known as corn smut, huitlacoche is a fungus that infects corn, causing large gray galls to grow on the cob instead of kernels. It’s considered a delicacy in Mexico, where the Aztec name is ...

Huitlacoche is easy to find in Los Angeles at places like the Mercado Olympic or at our endless array of D.F., Oaxacan, Pueblan, and State of Mexico restaurants. But the stuff there is most likely ...

The Mexican chef on everyone’s lips right now? Oswaldo Oliva, of Lorea in Mexico City. After staging and cooking at Spain’s fine-dining institutions—El Celler de Can Roca, Mugaritz—Oliva never thought ...

As the Aztecs expanded their vast empire in the Valley of Mexico in the 14th to 16th centuries, one of the biggest questions they faced was how to feed their millions of tax-paying subjects. The ...

Americans call it corn smut. Mexicans give it a far more exotic name: huitlacoche, a term given it by the Aztecs from words meaning black and excrement. Not so appetizing? Well, think of it instead as ...