Maize cobs infested with fungi were considered a speciality in Aztec cuisine. Even today they are still used in Mexican cuisine as Cuitlacoche or Huitlacoche, e.g. on tacos. In the USA's high-end restaurants, there were attempts in the 90s to make cuitlacoche palatable to the American population. Ferran Adrià in Spain also developed recipes with this product
The taste is described as mushroom-like, vanilla, sweet, with hints of wood.
Ingredients: Corn fungus, rapeseed oil, iodised salt, onions.
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