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Post Tagged with: mexican food

Grotesque or Gourmet? #4: Huitlacoche

Grotesque or Gourmet? #4: Huitlacoche

Huitlacoche (or corn smut) is a pathogenic plant fungus that grows on the above ground portion of corn species. It is popular in Mexico where it is used as a filling in quesadillas and tacos or can be used fresh in soups and stews. Interestingly, corn smut contains lysine, an essential amino acid that is not found in uninfected corn.

Tacos huitlacoche

The fungus has had difficulty entering into the American and European diets as most farmers see it as blight. In 1989 the James Beard Foundation held a huitlacoche dinner and attempted to popularize the food in the United States by renaming it the “Mexican truffle.”

To be perfectly honest, of the foods covered so far in Grotesque or Gourmet? this is probably the only one that I would actually try. Just don’t call it “corn smut.”

Stop back tomorrow for the final installment of Grotesque or Gourmet? (Hint: I got to make foam maggots for the bulletin board for this one.)

May 10, 20120 comments
Grotesque or Gourmet? #1: Escamoles

Grotesque or Gourmet? #1: Escamoles

All week you’ll be treated to posts on freaky foods from around the world. Here is your first foray into “Grotesque or Gourmet?”

Sometimes referred to as “insect caviar,” Escamoles are the larvae of ants that are harvested from the roots of the Agave and Maguey plants in Mexico. Escamoles are said to have a buttery or nutty flavor.

I'd be so into this minus the insect larvae.

The Eastern Avenue Branch Library has a new bulletin board in the Teen area with a “Grotesque or Gourmet?” display. Stop in to check it out (there may or may not be 3-D foam maggots on it) and stop back tomorrow for more gross food facts.

May 7, 20120 comments