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Must Have Dish: Huitlacoche Quesadilla At Toloache
By
Nell Casey
Published Apr 9, 2014
Modified Apr 9, 2014
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courtesy of Toloache
By
Nell Casey
Published Apr 9, 2014
Modified Apr 9, 2014
Share
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If you're skittish about food I don't recommend doing an image search for huitlacoche, the star ingredient in an incredible quesadilla from the Toloache restaurants. Also known as corn smut—which doesn't help its case either—huitlacoche is a disease caused by a kind of fungus that afflicts corn. It's not pretty to look at, but it's damn tasty, with a deep, earthy flavor and just a hint of funk to make things interesting. It's a big mushroom, people; just eat it.
At dinnertime at Toloache's three Manhattan locations, including newly opened Toloache Thompson, Chef Julian Medina offers a Quesadilla de Huitlacoche y Trufas ($15) that plays up corn smut's inherent funkiness with Manchego cheese and black truffle, plus some unblemished kernels to fortify the corn flavor. The resulting quesadilla is buttery, rich and utterly decadent. Our one complaint? It's on the small side and over before you know it. Luckily it's served with some excellent rice and beans to bulk up the meal; or you could just order another quesadilla. No judgements from me!
Toloache has three locations: UES, Theatre District and West Village; toloachenyc.com
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huitlacoche
huitlacoche quesadilla
julian medina
must have dish
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Nell Casey
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