Corn Truffle of mexico

The Aztec named this dark growth found on corn huitlacoche which translates (rather bluntly and literally) to "ravens excrement".  Although the name provided is not overly appetizing the Aztec's fashioned the fungus into dishes of crepes, soups, and tamales.

American farmers call it "smut" and "devil's corn" and consider it a disease to be irradiated. The peoples of Mexico as well as the American Hopi Indians consider the fungus a delightful delicacy.

Corn truffle of mexico (also spelled cuitlacoche) is a fungus which grows naturally on ears of corn (Ustilago maydis ).  The fungus is harvested and treated as a delicacy.  The earthy and somewhat smoky fungus is used to flavor quesadillas, tamales, soups and other specialty dishes.

The line of products of Sabores Aztecas has the best quality of the market and offers very varied products like: artichokes of mexico, peppers, olives, garlics, peaches, pears, mangos, french beans, eggplants, cabuches, mushrooms, chilli peppers, corn truffle of mexico, baby corn, asparagus, beans, nopalitos, palmettos, pickles, peppers, tomatoes, carrots, mexican foods and many more.

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