Quesadillas and tacos are both common preparations for huitlacoche. It tastes like a corn-flavored button mushroom with a similar texture. In Mexico it is a major foodway, and very much a comfort food.
Fresh huitlacoche is very rare. It’s usually available frozen or canned, but neither compares to the fresh harvested.
In Mexico this mushroom is cooked along with the corn to create a balanced, nutritious meal. Corn alone is not a perfect food, but when combined with huitlacoche, it becomes a perfect food.
Some years ago I grew an heirloom white dent corn that originated in Mexico. There was a naturally occurring huitlacoche that grew on some of the corn that I expect came as spores on the seeds from Mexico.
I took the mature fungus to a mycologist friend of mine that helped me prepare an inoculant to culture it on our corn crops. From this original inoculation we have grown and expanded the production each year.
