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A close-up of a dark, almost black, moist mixture—known as huitlacoche or Mexican truffle—with visible small chunks and bits of white and green. The uneven, glossy texture fills a metal pan or bowl, capturing a moment in the kitchen.
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Sautéed Huitlacoche with Tomato and Onion

Huitlacoche is one of Mexico’s best-kept culinary secrets, and once you taste it, you’ll understand why it’s nicknamed the “Mexican truffle.” Whether you find it fresh at the market or grab a can at the store, it’s a versatile ingredient worth trying in your kitchen.
5 minutes
10 minutes
15 minutes

Ingredients

  • 1 cup huitlacoche fresh, frozen, or canned
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 medium tomato diced
  • 2 Tbsp oil
  • 2 Tbsp chopped cilantro or 1 sprig epazote
  • Salt to taste

Instructions

  • Heat oil in a skillet over medium heat.
  • Add onion and cook until translucent, about 3 minutes.
  • Stir in garlic and tomato; cook until tomato softens.
  • Add huitlacoche and cook 6–8 minutes, stirring occasionally, until softened and mixture thickens.
  • Season with salt and fresh herbs
Course: ingredient
Cuisine: Mexican
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