zoramargolis Posted August 28, 2009 Share Posted August 28, 2009 PS -- anybody else got any huitlacoche connections? For a few summers, I was occasionally able to get fresh ears of corn infected with corn smut, from Moie Crawford of New Morning Farm. Alas, there hasn't been any for several years. She no longer has much contact with the workers who pick the corn, so she can't let them know that they shouldn't destroy those ears, if they find them. One of her long-time market helpers still calls me "The Smut Lady."I think that most of the huitlacoche that is served locally is frozen or canned. I had some fresh at a Mexican restaurant in Santa Monica a few weeks ago, and that place apparently has a source in Mexico that they get it from--Lula's on Main Street in Ocean Park. The stuff that comes in cans under the Goya label is actually quite good--it hasn't been overly processed prior to getting put in the cans, so when you cook it with onion and chile, it is very close to what you get when you start with fresh huitlacoche. If you have a hankering for it, you can find it at Rodman's. Link to comment Share on other sites More sharing options...
Waitman Posted October 6, 2009 Share Posted October 6, 2009 Huitlacoche gets a bad rap. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 6, 2009 Author Share Posted October 6, 2009 Huitlacoche gets a bad rap.Sorry, but I'm skeptical. Stomach pains "soon thereafter" suggests that the culprit was probably something he ate at least 6-12 hours earlier. Oyamel is the only place where he could have eaten tacos de huitlacoche, and Joe Raffa is much too meticulous to serve tainted food. Link to comment Share on other sites More sharing options...
Anna Blume Posted October 6, 2009 Share Posted October 6, 2009 Oyamel is the only place where he could have eaten tacos de huitlacoche, and Joe Raffa is much too meticulous to serve tainted food. Not necessarily. Doesn't the stuff come frozen or in cans? Besides, the sick comedian says he'd ...stick with the enchiladas and tortillas when he returns to the same restaurant. Enchiladas at Oyamel? As for the timing, a number of food boards have addressed this sort of thing and general consensus is that food-related illnesses do, indeed, take time to develop. Phobia? Flu? Link to comment Share on other sites More sharing options...
monavano Posted October 6, 2009 Share Posted October 6, 2009 "Soon thereafter" is rather nebulus-still could have been the mold. Is there a special way that the corn must be prepped to avoid is making you sick? Link to comment Share on other sites More sharing options...
zoramargolis Posted October 6, 2009 Author Share Posted October 6, 2009 Is there a special way that the corn must be prepped to avoid is making you sick? This question suggests an assumption that huitlacoche will make you sick. As a rule, it isn't eaten raw, but not because it is toxic. It is generally sauteed with onion and chile. Any food can make you sick if it has somehow been contaminated with pathogenic bacteria, or has spoiled. Link to comment Share on other sites More sharing options...
monavano Posted October 6, 2009 Share Posted October 6, 2009 This question suggests an assumption that huitlacoche will make you sick. As a rule, it isn't eaten raw, but not because it is toxic. It is generally sauteed with onion and chile. Any food can make you sick if it has somehow been contaminated with pathogenic bacteria, or has spoiled. Actually, although it's mold, I never thought that it could make you sick in and of itself (although one may infer this in the WP article). Of course with improper handling, canning etc, anything can. Nothing too mysterious about it apparently. Link to comment Share on other sites More sharing options...
edenman Posted October 31, 2009 Share Posted October 31, 2009 Our very own "Smut Lady" in the Atlantic: Click. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 31, 2009 Author Share Posted October 31, 2009 Our very own "Smut Lady" in the Atlantic: Click. I've always been a big fan of smut in it's various forms... Link to comment Share on other sites More sharing options...
dcs Posted August 20, 2018 Share Posted August 20, 2018 In Mexican cuisine, it’s a delicacy. But in my childhood memory, it’s a monster. By Jim Webster, August 20, 2018, on washingtonpost.com. Link to comment Share on other sites More sharing options...
zgast Posted August 20, 2018 Share Posted August 20, 2018 1 hour ago, dcs said: In Mexican cuisine, it’s a delicacy. But in my childhood memory, it’s a monster. By Jim Webster, August 20, 2018, on washingtonpost.com. Love huitlacoche, but really could have done without the photos. One of those dishes far less appealing in whole form than prepped. Link to comment Share on other sites More sharing options...
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