What Is Huitlacoche and Why Don’t Americans Eat More Of It? | Eater
"A Mexico City fine-dining restaurant showcased huitlacoche on a corn-based tasting menu, presenting it delicately cooked, topped with truffle shavings, and served with a toasted blue corn tortilla; the pairing emphasized the ingredient’s earthy depth and suggested sophisticated applications beyond its traditional street-food role." - Sylvio Martins
