One of the mysteries of the English language finally explained.
A fungus that grows on corn, considered a delicacy in Mexico where cooks use it to flavor food.
- ‘Soft-shell crab should be lighter, the flouring less mealy, but tamales, especially white corn with huitlacoche, have the right balance, inside and out.’
- ‘Beneath is a stuffing-like blend of enlarged, earthy huitlacoche and grilled corn kernels rolled with cotilla, lime and ancho chile.’
- ‘Add the huitlacoche and cook until tender, about one minute.’
- ‘Then he says huitlacoche is corn fungus, not a nervous breakdown, sillies.’
- ‘Last week I ate so many huitlacoche tacos in Condesa, I think it may be coming out my ears!’
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