Corn Smut Tacos with Epazote

History & Origin

Huitlacoche, the black fungus that grows on ears of maize, is known in the gastronomic world as the Mexican truffle, and rightly so: its deep umami flavour, slightly sweet and earthy with notes of corn and damp soil, makes it one of the most fascinating ingredients in Mexican cuisine. While many countries consider it a maize disease, in Mexico it is a prized delicacy that appears in the finest restaurants and popular markets alike during the rainy season from July to September. The Nahua peoples knew it as cuitlacochi or tecuitlatl and consumed it in pre-Hispanic times, prepared with epazote — the intensely aromatic herb that is another pillar of central Mexican cooking. Epazote, with its herbaceous and slightly anise-like profile, is the ideal companion to huitlacoche: together they create a combination that smells and tastes deeply of Mexico. The serrano chilli contributes fresh, bright heat that elevates the whole dish. Served in freshly made corn tortillas, this taco is pure gastronomic magic: simple, affordable and extraordinarily delicious.