> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Taco de Huitlacoche - URL: https://onesandwich.com/taco-de-huitlacoche/ - Published: 2026-05-16T05:43:42.000Z - Updated: 2026-05-26T15:46:42.000Z - Description: Corn fungus taco; earthy, truffle-like huitlacoche saut茅ed with onion and epazote. - Author: Andrew Lekashman - Tags: Mexico, Flatbreads, El Taco Callejero, #auto-imported **馃嚥馃嚱 Mexico** 路 Family: [El Taco Callejero](https://onesandwich.com/tag/el-taco-callejero/) 路 Region: Central Mexico 路 Heat: Griddled 路 Bread: corn-tortilla --- Ingredients corn tortilla 路 huitlacoche 路 onion 路 epazote 路 chile 路 salsa *Huitlacoche* is corn that has gone interestingly wrong. A fungus swells the kernels of the cob into soft, dark, bluish-grey galls, and what most agriculture treats as a disease, Mexican kitchens treat as a delicacy with few equals. The *taco de huitlacoche* is the cleanest way to taste it: the galls saut茅ed with onion, garlic, chile, and *epazote*, then folded warm into a tortilla. The flavor is hard to place and easy to remember, earthy and mushroomy with a smoky, almost truffle-like depth and a faint sweetness left over from the corn it grew on. It eats inky, soft, and savory, a taco built around a single strange and excellent ingredient. The craft is in not ruining something that is already good. Fresh *huitlacoche* is cut from the cob and cooked fast in a little fat with chopped onion and garlic, often a serrano, and almost always a few leaves of *epazote*, whose sharp, resinous, faintly petrol-like herbiness is the classic partner and cuts the fungus's earthy weight. The galls release a dark liquid and collapse into a soft, juicy, near-black mass; the cook holds them just long enough to soften and concentrate without drying them to a paste or, at the other extreme, leaving them watery and raw-tasting. A good *huitlacoche* taco is tender, glossy, deeply savory, the *epazote* present but not loud; a poor one is bland because the *huitlacoche* was old or stretched with too much onion, watery because it was rushed, or muddy because the *epazote* was dumped in by the fistful. The tortilla is corn, warm and soft, a fitting frame since the fungus is corn's own; a stale or cold one only gets in the way of a delicate filling. The same saut茅 is a workhorse beyond the taco: it fills *quesadillas*, where melted *quesillo* softens its edge, folds into *crepas* in restaurant kitchens, enriches soups, and stuffs *tamales*. It usually wants only a green salsa and maybe a little cheese, since the *huitlacoche* is the whole reason the taco exists. The melted-cheese *quesadilla de huitlacoche*, where the dairy changes the fungus into something rounder and milder, is a different and very popular thing, and it deserves its own article rather than being crowded in here. --- ## More from this family Other [El Taco Callejero](https://onesandwich.com/tag/el-taco-callejero/) sandwiches in Mexico: - [Taco al Carb贸n](https://onesandwich.com/taco-al-carbon/) - [Taco al Vapor](https://onesandwich.com/taco-al-vapor/) - [Taco Campechano](https://onesandwich.com/taco-campechano/) - [Taco de Alambre](https://onesandwich.com/taco-de-alambre/) - [Taco de Arrachera](https://onesandwich.com/taco-de-arrachera/) - [Taco de Asador](https://onesandwich.com/taco-de-asador/) - [Taco de Barbacoa de Borrego](https://onesandwich.com/taco-de-barbacoa-de-borrego/) - [Taco de Barbacoa de Res](https://onesandwich.com/taco-de-barbacoa-de-res/) [See all El Taco Callejero sandwiches 鈫抅(https://onesandwich.com/tag/el-taco-callejero/)