Huitlacoche farming requires careful timing and precision to transform ordinary corn into a highly sought-after ingredient. The process begins with corn plants naturally developing the unique fungus, ...

The flavor of freshly harvested huitlacoche—grey-blue in color—hits like biting into baby lettuces newly plucked from the soil: crunchy, lightly sweet, and full of water. “Guey, this is the ...

An curved arrow pointing right. Huitlacoche, also known as the "Mexican truffle," is an edible fungus that forms on undeveloped corn ears and sells for as much as $40 a pound. Discovered by the ...

Scoop out some huitlacoche, and put it on the bottom of the roll. Top with Milanesa, some underripe tomato, a sprig of cilantro, and finally the mayonnaise. Eat.