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Oct 7, 2012 11:40 PM

Canned huitlacoche

I know plenty of restaurants offer it, but does anyone know of any markets/groceries that are definitely selling it? The canned stuff is fine as well - maybe even preferable.

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  1. I'm sure Dining Diva will weigh in with more expertise, but I have only seen the canned version and it was it Northgate Gonzalez market, or Calimax in Baja.

    1. Goya brand at Northgate Gonzalez.

      1. No, fresh is better definitely better and worth seeking out. Some farmers markets had it this year, especially some of the smaller ones catering to the hispanic trade.

        Canned can be found at Northgate, Vallarata and probably Pancho Villa

        10 Replies
        1. re: DiningDiva

          I saw some fresh (or at least not canned) at the Oaxacan store in Mercado Hidalgo on Friday.

          1. re: jayporter

            They have it quite frequently. How did it look? Last time I was there (mid-August), there wasn't much and it was looking a little old and tired.

            BTW, that Oaxaqeño store in the Mercado Hidalgo has some pretty cool stuff. My usual routine is to go to Erizo after the mercado, but I understand that the little restaurant the Oaxacans run is pretty darn good. Haven't tried it yet.

            1. re: DiningDiva

              I confess I didn't look at it other than to note it existed. I wasn't really in shopping mode.

              1. re: jayporter


                The store a few doors up (East) from the Oaxacans that has all the medicinal herbs, barks, leaves and flowers in bulk has some puffed amaranth that has been lightly sweetened with agave. It's pretty good and a great addition to cereal, yogurt or ice cream...for next time you're there in a buying mood ;-)

              2. re: DiningDiva

                Huitlacoche is only fresh-fresh a few days per year, but it freezes very well. The canned requires so much additional water that predictably is extremely dilutive.

                1. re: DiningDiva

                  Are you allowed to bring it back to the US? We want to hit up the cheese store in a couple of weeks - what are the rules on that? (Sorry, I've been trying to find a decent online list of do's and don't and I'm having a hard time. These items seem to fall somewhere in between the general guidlines).

                  1. re: foodiechick

                    Wait- you're going to Mexico in a couple weeks? Really?

                    1. re: Fake Name

                      ¡Sí Señor! Hoping a good time will be had by all.

                    2. re: foodiechick

                      You can bring up to 5 Lb. of cheese across the border, provided that it is completely sealed, i.e. vacuum sealed. The cheese store in the Mercado Hidalgo will seal it for you if you tell them you're crossing. English is not widely spoken in that shop, but there is enough to get your point across and they do know the rules.

                      Huitlacoche I'm not so sure about? I've hear that one of the local resto owners does bring it across the border. But if it isn't any better in the mercado than what I saw, I wouldn't bother with it.

              3. thanks for all the answers. Still looking to try it in SD rather than cross the border, or even have to go all the way to National City...hence the can. I know places like Puesto offer it, so there has to be a supply somewhere.

                2 Replies
                1. re: Rodzilla

                  There are Northgates, former El Tigre's in Vista, Escondido, and Fallbrook if thats closer.

                2. Found the canned stuff at La Tiendita Mexican Market in Clairemont. $9 for a 15oz can.

                  Tasty stuff, I really like I need to find it fresh.

                  4 Replies
                  1. re: Rodzilla

                    I imagine it will be kind of hard to find it fresh, now that corn season is pretty much over.

                      1. re: DiningDiva

                        yeah, that's pretty much the going rate for the canned stuff. Check out this excerpt from HuffPo

                        "Researchers at University of Wisconsin convinced a local organic farmer in 2007 to deliberately infect a field of corn with the fungus, and then harvest and sell it.

                        Their findings: An ear of huitlacoche costs about 41 cents to produce and sells for about $1.20. By comparison, an ear of sweet corn costs about less than a dime, with profits of just a few cents per ear.

                        Sando has few competitors in the fresh market, even though gourmet chefs pay $20 or more per pound for a chance to add the delicacy to their menus. But there are several Hispanic food companies, including San Marcos and Del Fuerte, who sell canned huitlacoche in the U.S."


                        1. re: DiningDiva

                          The Goya 7 ounce can at Northgate is about $6.