Some summers are more wet than others, but they each have their particular food. In Mexico’s rainy season – April to September – that’s Huitlacoche, also known as Mexican Truffle. Huitlacoche is a mushroom-like fungus that grows on fresh corn, particularly at the peak of the rainy season. Mexican food specialist Pati Jinich says the flavour is “intense and unmatchable”, reminding her of calamari ink. Huitlacoche’s popularity outside Mexico is increasing, but it’s hard to find it fresh away from home. If you’d like to give it a try, you’ll have to try it canned or frozen. It’s great in a soup: try Chef Julieta Ballesteros’ recipe! Click here for links to Huitlacoche hints from Pati and and here for hints from Julieta.
Hasta la próxima!