A vegetarian cook asked me. “Can we produce the Mexican Huitlacoche here?” This name is used by the Aztecs in their nahuatl language to refer to the fungus Ustilago maydis that attacks the sheep. A gastronomic whim growing in maize plantations in Mexico. They're increasingly using it in restaurants around the world. To which I replied: “No, no, it would bring an external contagious disease and we would spread it forever.” A week later, a friend puts on his Facebook a picture of a head of corn asking “what is this?”: Huitlacoche in Navarra! I told her to pick up that head and she wanted to receive it. “Evil is here,” I wrote to the cook.

This made me shudder. From one side to the other. I'm not going to get bored with the map of all the corners of the procession that I've been walking through after that mushroom. Those two months were enough for me. For Kolko, I'm done at home. I felt a little dizzy. The fungus is called Artaputza. When it attacks corn, it degenerates like an amorphous tumor, gray, then black. It's been a long time since the artaputza came from America centuries ago with corn. In a study carried out in Spain in 2002 to evaluate the environment of a hospital, the second of the allergic spores found in the same era of the artaputza genre.

The mushroom harvest is extensive in the fall. Each one of them. There are fans who pick up two, three, four mushrooms and leave the others there. Others are able to distinguish, gather and eat half a class of semen. The worst, however, are those kaikus who consider themselves “bad” and beat them to kicks or clubs. This mushroom, where doesn't it happen? Indeed, he got stuck and stood still...

The other day there was another nonsense... Not long ago, the Basque was chosen as the best chef in the world at the great gastronomic fair held in Donostia-San Sebastián. He mentioned Artaputza. He said he was only growing up in Mexico. In the Basque Country, its name is older than the south wind: artaputza. In the camps around him, he usually doesn't frequent the best chef in the world a lot. They talk about local products, proud. Far from the benefits. Sluggish.

Artaputza astaputza and gastronomy astonomy. Sometimes ...