Type: Vegan/Vegetarian
Price: $15
This modern take on a beloved Mexican ingredient brings a little bit of Guadalajara and Mexico City to Cleveland. “Huitlacoche is a gorgeous, rich protein that’s served in the most cosmopolitan restaurants across Mexico,” says owner Rafael Ayala. Huitlacoche (pronounced “wheet-la-KO-chay”) may not yet be a recognizable ingredient in every Cleveland kitchen, but it’s a gourmet delicacy in Central Mexico and has long been used in Indigenous cuisine, too. Sometimes called “Mexican truffle,” it’s technically a disease that grows around corn kernels in puffy, grayish formations. But like mushrooms, yeast and koji, this is one seriously saporous fungus. “This taco tends to appeal to people who are willing to try new things,” Ayala says. But if you’re initially wary of the idea of eating a corn ailment, Ayala’s tacos are the perfect way to ease yourself into an adventurous spirit. Ayala lets this soft, delicate protein take center stage, allowing it to shine among lighter ingredients such as avocado slices, fresh corn and diced tomatoes — but those friendly flavors ground the dish in familiarity for huitlacoche newbies. The queso fresco’s saltiness balances out the earthy flavors of the huitlacoche, and a drizzle of molcajete sauce — a lightly spicy salsa of pan-roasted tomatoes, garlic and peppers — adds a kick of heat. 6416 Detroit Ave., Cleveland, 216-465-1818, bluehabanerocleveland.com
