Crepas de Huitlacoche (Huitlacoche Crepes)

Huitlacoche is a fungus that grows on the ears of corn and , as a delicacy, dates back to the Aztecs who enjoyed the naturally-occuring corn fungus as part of their diet. Many Native American tribes also consumed the fungus and viewed it as a delicacy. Here is a crepe recipe courtesy of Cesar Garibay, owner of Mezcal Cantina, one of London's favourite Mexican restaurants.
Cesar Garibay


  • 4 flour Tortillas
  • 1 Cuitlacoche mushroom 380g
  • 6 chopped Mushrooms into slices
  • 3 garlic cloves finned chopped
  • 100g jalapenos chillies
  • 50g onion slices
  • 100g sweet corn
  • Salt to taste


  • 100g spinach
  • 50g coriander
  • 100g sour cream
  • 4 garlic cloves
  • ½ onion
  • Salt to Taste


In a large pan place the mushrooms, garlic, jalapeno chillies, onions & the sweet corn and fry for 5-10 minutes.

Place The Cuitlacoche into the pan on a low heat for about 20 minutes.


In a pan, place the garlic and the onion until they are fried.

Put the fried garlic and onion into a food processor and add the rest of the ingredients.

In a hot pan, warm the flour tortillas.

Fill the flour tortillas with the Cuitlacoche (Part 1)

Add the sauce on the top of the flour tortilla with a layer of Mozzarella cheese.

Put into the oven for 3 minutes.

Serve with rice and refried pinto beans.

Ingredients available at or deliciously prepared at Mezcal Cantina  127 KIngsland High Sreet London E8 2PB