I used to grow corn in my fields, and every now and then, huitlacoche would appear. Back then, I didn’t realize it was considered a delicacy! Now I look back and appreciate how special it really was.
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They missed the most important part! Huitlacoche makes the corn more nutritionally complete. There was a recent study that suggests that only through transforming the corn with the funghus could Native agriculture have supported the vast numbers of people we know it supported. It's similar to the way in which leafcutter ants transform leaf litter to more nutritious food using funghus.
What’s also really cool is that pesticides have to stop being sprayed by other farms for the fungus to grow as well! Forcing farmers to grow an organic product.
@@bobloblaw9679 Limes are a critical source of vitamin C for many people! I wouldn't doubt that pre-Columbian Natives did have access to similar fruits, but they didn't have access to what we would call a lime. Citruses originated in the old world.
@@randyrodriguez2492 I should have bookmarked it. I can't find it now. I may have heard it in a Science Friday re-run. These are the resources I found. It seems to increase the amount of lysine... "A Hideous Fungus, A Nutritious Snack", Chris Benjamin, February 18, 2015, Science Friday, NPR... "Nutrition, safety, market status quo appraisal of emerging functional food corn smut (huitlacoche)", Seema Patel, 2016, "Trends in Food Science & Technology"
Because nature has yet to catch up with the fact that we have been slowly moving from "Hey, that looks dangerous. Should stay away from it," to "That looks dangerous... Wonder what it tastes like?" It truly never ceases to amaze me what people will stick in their mouths to see if its edible.
first fungus you like,not mushroom, all mushrooms are fungi,not all fungi are mushrooms, she was simply comparing them so you'd understand it's safe and fine to do.
This stuff is delicious! I first tried it from a street vendor in LA who was serving it in a quesadilla made with handmade tortillas. Subtle and sweet doesn't even cover the flavor. Just really really good.
One of the most delicious things I've eaten in my life. Learned about it years ago while on a pre-cruise stay in Acapulco and never looked back. I now actively look for it when I go to Mexican restaurants!
Las quesadillas de huitlacoche con queso y de quelite con papa, así como tlacoyos de frijol y haba con nopales, son mi desayuno preferido en los mercados de la CDMX. Consuman sano y local.
I’d try it for sure. It all sounds fantastic to me and has to be a wonderful value for small Mexican farmers. I hope this continues to trend upward and Mexico can hold on to it as a strong cultural export. The potential to help small farmers just seems immense, as long as production is not allowed to be taken over by large corporations.
Why would you want to do this. All your life. You never thought about. Until someone changed the narratives and now. It’s IT FACTOR. so now you want to try it.
It used to make me very happy to go to the country side with my parents during the corn harvest season looking for this fungus. I used to pass the time with my mom gathering some of it. I miss those days. I love you, mom ❤.
I still marvel at the brave souls that figured out how to eat almonds. Raw almonds are filled with cyanide and only through heat like roasting them does it get deactivated. You can't legally buy raw almonds in the US because of this, and any that are labeled as raw are in fact not raw at all XD
@@zenmaster8826 Acorns are another good example. They are filled with a lot of alkaloid compounds which are a no no, but the native americans figured out that the alkaloids in acorns are water soluble. So acorn flour is made by drying the acorns, grinding them into a flour, then taking them to a river and repeatedly soaking it in the water and letting it leech out and be carried away. That is a lot of steps. A lot of steps someone had to figure out, and it all started with, 'huh that squirrel eats em' so maybe I can too.' Btw acorn pancakes are delish. XD
@@sakurashogun once apon a time, when I was way younger I heard acorns were edible and found one on a roadside and ate it without doing anything else.
It also grows on sorghum. We used to eat it when i was young in the 80s. Mostly harvested from sorghum in bakiga culture in Uganda. We call it engulirwa. We steam it and add salt.
I had this at a mexican restaurant once. They called it corn mushroom. I love mushroom anything, so i ordered it. It literally tastes like a kernel of corn had a baby with a mushroom. It was delicious.
This is just like the quinoa episode. Quinoa was a beloved food, staple for a lot of people in one culture then what happened was someone else from a far away culture comes and sees all this benefits and takes up so much of it it’s blocks and keep the original people who have been using it as a food staple for years out
aint our fault that shit is good. if countries are concerned the international market will take too much food from their own people they can put sanctions in place.
Aqui en México se siembra diferentes tipo de maiz organico , algo que las empresas como monsato quiere desaparecer , pero el maiz siempre da el huitlacoche algo que aprecian mucho en la gastronomía de México
As a mexican who was born in Baja California and lived in California my whole life I have never tried Huitlacoche, it looks so good and can't wait to try it. Hopefully they sell it somewhere here in LA!
I used to grow heirloom corn, and year after year it would get infected until I've now given up. Now you teach me it's a delicacy. I'm completely humiliated through my ignorance. Colonial arrogance damages our existence...😢
Colonial ignorance? Colonial arrogance? Self hatred because you did not know something about corn? You are walking around with a "kick me" sign on your back aren't you?
@@lilliewilliams3331not a single person with functioning brain cells should be proud of colonial history. The world has not been better off since then and we have spent generations recovering from the damages and loss of culture, science, historical truths, rights, and resources
It grows naturally on my corn, even way up here in Canada. I'm a mushroom cultivator by trade and it seems to me they've overcomplicated the inoculation procedure, or at least their supplier has. Simply wait for the mature kernals to burst with black spores, collect the spores, place into a nutrient less solution, and inject. Should be no issue with temperatures. Ill test it out for myself and find out
Maybe try to establish mycelium in the soil and it would become a permanent biomass interwoven with the corn roots. We could be missing something important. This could enrich the soil. Perhaps it's how the ancient civilizations created the black soil that doesn't need fertilizers.
@@jeffarcher400 it won't grow in the soil, its dependent on the reproductive cycle of the corn. It's not a mycorrhizal species, so it won't grow in association with roots - unfortunately. Just a simple fungal pathogen that turned out to be a great edible
“I’ll test it to find out “ but let me criticize their inoculation process assuming my process is less complicated when they’ve been growing and inoculating the crop for hundreds of years . “Should be no issues with temperature” but literally does better in hot dry weather😂
Exactly how lobster was rediscovered as a delicacy we use to think of it as a pest and would only feed it to the peasants and as soon as the more fortunate see less fortunate enjoying something they must try to buy and collect all of the happiness they have lost along the way back by making it theirs
Huitlacoche only infects unpollinated, and damaged corn? Yet it was a problem for American farmers in the USA.... What a considerate fungus. Creating food out of barren corn. And yes, huitlacoche quesadillas ARE a delicacy. I went to Mexico, and the quesadilla lady wouldn't sell to me the last huitlacoche serving (quesadilla) because it was for her. I settled for a regular champignon quesadilla with beef trippe.
Y’all got no idea how good huitlacoche is I’ve prepared it as base for a fillet mignon sauce as duxelles for beef Wellington and ofc in quesadillas and pizza
*"now that Michelin star restaurants are serving it, the fungus has been elevated"* *because of course the incas needed your permission for their centuries old delixacy to be, indeed a delicacy.... Wait tjat doesn't make sense does it?*
I just brought home about 5 pounds of huitlacoche from the field behind my house - no one would ever eat it in this part of the world so more huitlacoche for me! I am in Germany and found out about huitlacoche only a year ago.
I found in my garden both morrel and huitlacoche this year. Im giving huitlacoche to a friend, if i find a second one i will try it (i planted hundreds of plants).
I am watching this because the corn crop across the street from me is halfway infected! I noticed while walking my dog and TikTok let me know what it was. Excited to try it!
I grow huitlacoche every year in my backyard garden but I don’t need to inject it with any type of fungus nor do I beat the corn to give it holes or damage it. I do this to half of the corn I grow which is about 24 stalks and I get a good amount of it too. I also store it in the fridge until my wife is ready to prepare it and nothing happens to it. I guess I’m one of the blessed ones. To be honest, it tastes really good if you like mushroom/corn taste. My wife loves it but it was an acquired taste for me. Now I can’t wait until spring time comes so I could plant my corn seeds and get my huitlacoche.
5:08 imma stop here but I’m curious to know what the name of the lab that gave them the chemicals. And why the near by labs/scientists wanted to partner up with the farmers for the huitaloche’s . Is it through a not for profit to encourage agriculture or are the farmers a test group ,a way they can test out their product to then sell to more agricultural customers later on? I need to know when it’s not midnight lol.
What happens is that in Mexico the best universities are public and their scientists. So many of its scientific departments help communities to improve their crops. The government also has an institution called by its Spanish acronym INIFAP (National Institute of Forestry, Agricultural and Livestock Research) where research is carried out with crops but it is all organic. I live in Veracruz-Mexico and many things are grown here and this institution does research on many crops and they have corn fields and other products. For example, in the region of Coatepec Veracruz they have coffee fields and anyone can go to them to provide them with seeds for their crops and they are obliged to give them to them because everything is public financing. When I went to record, they gave me a kilo of coffee that they grow in that place and other products. So surely the scientists who helped them belonged to a public university or a secretary of the Mexican government.
it's just a liquid containing the spores. it's not rocket science. they make lots of fingers and mold the same way. it's no different from planting seeds to grow a crop.
Desenvolver melhores métodos de conservação agregado a maior divulgação do produto para o mercado externo, parece ser o caminho para melhorar a renda dos agricultores, talvez um dia eu tenha o prazer de comer esse fungo
The truffle of Mexico...or France's Huiltachoche. Still dreaming of my quesadilla con flor de calabaza y huiltacoche (Quesadillo with Squash Blossoms and Huiltacoche) in Tulum. 🤤🌽
Sorry, but it's not expensive in Mexico, it's a common delicacy any person can enjoy at the open markets in meals, but when you have greedy people who try to elevate it to something expensive you ruin it for all who enjoy it. I have been enjoying this wonderful fungus/mushroom. It is used mostly in quesadillas, but i have had it in stuffed chicken breasts! As soon as I get to my hometown I look for two things,,,a good pulque and fresh Huitlacoches.
Lol I was shocked to know that thing is so expensive also it can eat it, we only ignored that thing in our corn plantation and also other farmers didn't even care that thing😂😂😂
I used to pick corn as part of a fundraiser for my Boy Scout troop, I remember them being so gross to pick accidentally. Wasn't untill years later that I found out that sweat corn with this on it is popular.
Well, just think blue cheese. Some molds are actually adding flavor to food without being harmful and sometimes even medicinal benefits. Same thing here. It's really just the blue cheese equivalent of corn.
Mexico has a lot of dishes and drinks that you can say were fit for a god if they were real. Pulque is one of those drinks and it's the drink that existed before tequila came around. And tejate is another drink that will blow your mind. If you've ever had atole it's a corn starch mix but it's richer than atole; Tejate is a drink made by the gods I swear.
Quick suggestion, I watch your videos alot but a good bit of the time I'm playing these videos while doing task in between and not glued to the screen, A voice over for non English dialogue would go a long way.
If you've ever looked at something and wondered to yourself how someone could have been crazy enough to try it, the answer is they were probably starving at the time
I've not tasted fresh huitlacoche yet, but I can tell you my opinion about the canned variety. It tastes like you cook white mushrooms with some sweet tender corn. Add to that a bit of bitterness like that one you get from a little of coffee or endive. Some earthy tones are sometimes detected. Of course, this can vary from the maturity state and maybe from the substrate (the corn variety).
America is unfortunately late to the game, I’ve been waiting for a farm to grow this here forever and I can’t find any, I think most still view it as a crop killer
