Huitlacoche, a mushroom-like fungus, appears on few menus outside of Mexico, where diners have enjoyed it since Aztec times. Grown on ears of corn, it has been dubbed the “Mexican truffle,” but it really tastes more like a portobello. In any case, we enjoyed it in a variety of dishes during our time in Cuernavaca and Acapulco, including a savory huitlacoche and corn soup, earthy huitlacoche-stuffed red snapper and, best of all, a simple huitlacoche quesadilla in a blue-corn tortilla served for breakfast at the Banyan Tree Cabo Marqués. -A.H.
By Andrew Harper Staff
The Harper Way | February 12, 2013
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