A mushroom that grows on corn? Curiouser and curiouser. Introducing huitlacoche, the Mexican truffle to your latest culinary adventures in gastronomy: a mushroom that’s not really a mushroom, a mainstay on our menu and definitely something we’d add to our list of pantry staples for a hearty dinner. We pulled together some little known facts about this delicious delicacy before your next visit to Lucha Loco and Super Loco.
Mexican Truffles Are a National Treasure
It’s widely prized as a delicacy in Mexico, and for good reason. Known across Mexico as huitlacoche (pronounced whee-tla-koh-chay), Mexican truffles are rich in fiber, antioxidants and lysine, an amino acid absent in corn which is essential for bone health, tissue repair and strengthening the immune system.
The use of huitlacoche in Mexican cuisine dates back to pre-Columbian times, when the Aztecs chanced upon the “sleeping excrescence” and enjoyed this naturally-occurring fungus as part of their diet in tamales and stews.
A Mushroom That’s Not Really a Mushroom
In this instance, the adage if it walks like a duck, talks like a duck...definitely doesn’t apply here. The Mexican truffle is a soft velvety fungus that grows on an ear of corn after a rainy season, causing the kernels to swell into blue-gray spongy galls reminiscent of truffles. These quasi-mushrooms are then harvested within two to three weeks, when it is at its most tender and flavourful phase.
What Does The Colour Blue Taste Like?
If you’ve ever wondered what the colour blue tastes like, you’ve got your answer. Like a mushroom, Mexican truffles have an earthy and woody aroma, with a subtle nutty sweetness that works wonderfully as a filling in quesadillas, tacos, tamales and enhances the richness of aromatic soups, stews, sauces and salsas. To sum it up: I’mma huit eating that.
This Is How We Eat It
When sauteed, Mexican truffles turn from their characteristic blue hue to an inky, shimmering ebony, lending an earthy complexity to dishes with corn, cheese and eggs — a delightful burst of flavours that have won over both vegetarians and the non-vegetarian crowd. At Lucha Loco and Super Loco, you’ll find our take on a classic Huitlacoche Quesadilla: folding huitlacoche into layers of milky cotija cheese, oyster mushrooms and sweet corn, drizzled with salsa verde and served just like in central Mexico.
Try our Huitlacoche Quesadilla and book a table at your favourite Lucha Loco or Super Loco venue here!