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Nov 15, 2012 05:46 PM

Goya Huitlacoche? Anyone used?

I love huitlacoche, and this stuff seems way too cheap to be any good. so- anyone used? if so, how'd you use it, and how was it? Also, for that matter, who else makes huitlacoche that's worth getting? (the shopowner claims he sells the goya brand to a lot of local restaurants).

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  1. It's not that cheap - it's $4 for a 7 oz. can.
    I have some in my pantry, I have used it in omelettes and quesadillas. I am among the fortunate few who have access to fresh and fresh/frozen, which spoils one. So much water must be added to the canning processs that it dilutes a lot of the essence and of course the freshness. I included fresh in my oyster-chestnut thanksgiving stuffing and dressing 2 years ago, it was a big hit.

    1. I looked into huitl. a few yrs ago because the (former) chef at La Verdad in Boston told me that the only non-fresh stuff that is worthwhile is frozen. I think there's only one producer in the u.s. and he's in fla or ga. iirc but maybe doesn't ship.... Sorry I can't remember but if you do a CH search you may find my thread. May be worth your talking to some Boston chefs that offer huitl. on their menus; maybe they could get some for you......

      4 Replies
      1. re: opinionatedchef

        Roy Burns in Groveland, Florida is "the huitlacoche guy". He's a hoot.

        1. re: Veggo

          veg, have you bought from him? info to share? thx.

          1. re: opinionatedchef

            I took a field trip to visit Roy and he kindly showed me the whole operation which is fascinating. He does a spring and a fall crop. The processed huitlacoche is frozen in 2 lb bags, and he sells to some distributors and a few restaurants directly. He grows about 11,000 lbs/ yr. His minimum order is I think 10 lbs, @ about $16/lb. He has experimented with canning and jarring, but too much water must be added compared with flash frozen, although the frozen is of course more expensive to move around. He gave me 6 fresh ears loaded with it, and 4 pounds of frozen, and he wouldn't take my money. I owe him a bottle of scotch next trip. His phone is 352-429-4048.

            1. re: Veggo

              Isn't that great when you make a connection like that?! After all, he prob doesn't know many people who are so fascinated by what he is doing ("Wheatla WHAT???")!
              Btw, how does he support himself the other times of the year?

              A few yrs ago we had a totally riveting afternoon visiting w/ Far West Fungi's operation in Watsonville CA.(about 2 hrs so. of San Fran) 'Spores' and 'bricks' and rack filled containers......i'll never forget seeing a container filled with hot pink lobster mushrooms.

      2. It's wet, gloppy, and tasteless.

        1. I had that stuff growing on a neighbors corn a lot one summer in the pre-internet days. Yet somehow I knew what it was and cooked it and ate it. I can't say it was delicious but it was highly edible