Huitlacoche Empanadas (Corn Truffle)

History & Origin

Huitlacoche (Ustilago maydis), internationally known as the "Mexican truffle" or "Aztec caviar", is a parasitic fungus that infects corn cobs during rainy seasons, transforming the kernels into spongy blue-black structures with an earthy, umami, complex flavour. What many countries consider an agricultural pest to eliminate is in Mexico a prized ingredient with 3,000 years of culinary history. The Aztecs called this fungus "cuitlacochi" in Nahuatl, consuming it with delight in pre-Hispanic times. Bernardino de Sahagún, the Franciscan friar who documented Nahua culture in the 16th century, mentioned huitlacoche as a valuable food prepared with chilli and epazote. This fungus appeared in Aztec markets of Tenochtitlán alongside other seasonal wild ingredients. Huitlacoche season in Mexico runs from June to September, when rains favour its development in corn fields of central Mexico, especially the states of México, Puebla, Tlaxcala and Hidalgo. Today, some farmers deliberately cultivate huitlacoche by inoculating cobs with spores to maximise production. Huitlacoche empanadas are one of the most festive preparations featuring this ingredient. The corn masa wraps the aromatic stew of huitlacoche with epazote and chilli, creating a mouthful where the earthy, intense fungus flavour contrasts with the sweetness of the corn masa.