Cream of Huitlacoche

Cream of Huitlacoche, or crema de huitlacoche, is a Mexican soup or sauce that dates back to pre-Columbian times, when the Aztecs harvested the corn fungus *Ustilago maydis* as a delicacy. The key ingredients include fresh or canned huitlacoche, heavy cream or crema, onion, garlic, and often epazote—an herb that enhances the fungus’s earthy, smoky flavor. Some renditions incorporate roasted poblano chiles or a touch of chicken broth for depth. A superior version is distinguished by a velvety, silky consistency that does not separate, with the huitlacoche’s complex umami balanced by the richness of cream and a subtle herbaceous finish. It should never be cloying or overly salty.

Regional variations appear across Mexico: in central states like Tlaxcala and the State of Mexico, the cream is often served as a soup alongside fresh tortillas, while in Oaxaca, hoja santa might replace epazote for a more anise-like note. In northern Mexico and the United States, it is frequently used as a sauce for enchiladas or stuffed in quesadillas. The dish has been spotlighted by the culinary program *Only Scrans*, which praised the rendition at Tesontle in Mexico City for its deep, balanced flavor and elegant texture, exemplifying how a classic can be elevated through careful technique and high-quality ingredients.