Cujtlacochi. El cuitlacoche

Azúa, Raúl Valadéz; Fuentes, Ángel Moreno; Alvarez, G.

doi:10.22201/iia.9786070221439p.2011

Cited by 10 publications

(14 citation statements)

References 9 publications

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“…Another plastron element identified to the species belonged to a pond slider ( Trachemys scripta ), a semiaquatic turtle commonly found in the more humid and hotter regions of the United States and Mexico (Valadez Azúa and Rodríguez 2009). The shell piece was recovered from Pit 7 (Figure 2), which was not dated.…”

Section: Analysis and Discussionmentioning

confidence: 99%

Cerro Portezuelo Faunal Remains and Worked Bone: What Can Be Learned From Early Excavated Collections

Teeter¹

2013

Ancient Mesoam

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Analyses of the faunal remains from Cerro Portezuelo indicate that the site's pre-Hispanic residents made use of both wild and domesticated animals commonly found near lakeshores and agricultural fields. Most of the faunal assemblage examined comes from a Postclassic period residential structure, providing information regarding the animal species utilized by the early inhabitants of the area and the types of household activities they engaged in using tools made from worked bone. Examination of the collections from another part of the site shows intriguing similarities to the animal selection practices previously identified in the Epiclassic period collections from Oztoyahualco, Teotihuacan.

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Section: Analysis and Discussionmentioning

confidence: 99%

Cerro Portezuelo Faunal Remains and Worked Bone: What Can Be Learned From Early Excavated Collections

Teeter¹

2013

Ancient Mesoam

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“…species, linked to maize as a parasite of its ancestor, teocintle (Zea spp.). Although a millenary use has been attributed to this fungus in the pre-Hispanic cuisine and diet (Juárez-Montiel et al, 2011), Valadez Azúa and coauthors affirm that there are no sources that document the use of cuitlacoche, so that its valuation, both cultural and economic, has two fundamental facts as starting point: its use as culinary ingredient and the control of maize prices in mid-20 th Century (Valadez Azúa et al, 2011).…”

Section: Description and Methodologymentioning

confidence: 99%

“…ligada al maíz como parásito de su antecesor, el teocintle (Zea spp.). Aunque se ha atribuido a este hongo un uso milenario en la cocina y la alimentación prehispánica (Juárez-Montiel et al, 2011), Valadez Azúa y coautores afirman que no existen fuentes que documenten el uso del cuitlacoche, por lo que su valorización tanto cultural como económica tiene como punto de partida dos hechos fundamentales: su utilización como ingrediente culinario y el control de precios del maíz a mediados del siglo XX (Valadez Azúa et al, 2011).…”

Section: Descripción Y Metodologíaunclassified

Agricultura familiar y sistema agroalimentario localizado. Políticas locales para la producción de cuitlacoche (Ustílago Maydis sp.).

Torres-Salcido

Meiners-Mandujano

Morales-Córdova

et al. 2015

ASYD

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En este artículo se abordan los programas institucionales im-plementados en contextos locales y la acción colectiva para el desarrollo de alimentos con arraigo territorial, desde el enfoque de los Sistemas Agroalimentarios Localizados (Sial). Se analiza el caso de un programa piloto para la producción de cuitlacoche (Ustílago Maydis sp.) en el estado de Tlaxcala, México, y dos microempresas familiares involucradas en la producción de ese hongo utilizado en la alimentación huma-na. Se parte de la hipótesis de que los apoyos a la agricultura familiar empresarial y a las microempresas rurales dedicadas a la producción de alimentos ligados al territorio pueden con-solidar los Sial. Se concluye que esto puede ser posible con la condición de que se conjunte una malla institucional de los tres niveles de gobierno y la acción colectiva en el territorio.

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“…This is no other, than ears infected with U. maydis. There are reports showing that this is a fungal food of Mexican origin, being present in the native cuisine since hundreds of years ago [23]. The name "huitlacoche" is given to fresh ears full of galls, galls that may also appear in other meristematic zones of maize plants infected by U. maydis (Figure 1).…”

Section: The Characteristics That Make U Maydis Important As An Edibmentioning

confidence: 99%

<i>Ustilago maydis</i>, a Delicacy of the Aztec Cuisine and a Model for Research

León-Ramírez¹,

Sánchez-Arreguín²,

Ruíz-Herrera

2014

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Ustilago maydis is the causal agent of the disease known as corn smut or Huitlacohe; their natural hosts are maize (Zea mays L.) and its putative ancestor teocintle (Zea mays ssp. parviglumis and ssp. mexicana). In México there is an evidence of its use as human food since pre-hispanic times. Huitlacoche is a typical Mexican food with interesting nutritional properties and distinctive flavor. Its use in cuisine is considered as a culinary delicacy in Mexico and several parts of the world and the current consumption is increasing markedly, mainly due to its exclusive flavor different from any other known food. Huitlacoche contains proteins, carbohydrates, fats, minerals and vitamins that contribute to its nutritional value, also it has been reported that it contains proteins with balanced levels of essential amino acids, something which does not occur in corn having a deficiency mostly in lysine. The fungus also contains compounds with antioxidant properties, consequently it can be included in what are now known as nutraceutical foods. Besides its use in the food, this fungus has been used in different kinds of basic investigation, such as DNA recombination, signaling, cell biology, biotrophic plant-pathogen interactions and others. Its characteristics of dimorphism, and the detailed knowledge we have on its pathogenic development, that we describe in detail, make it an ideal subject for the analysis of fungal differentiation, and for the knowledge of the behavior of the highly aggressive plant pathogens that are members of its taxonomic group, the Ustilaginales. In the present communication we make a thorough review of the nutritional characteristics of U. maydis, its life cycle, and the molecular bases of its differentiation, morpohogenesis and pathogenicity.

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Cujtlacochi. El cuitlacoche

Cited by 10 publications

References 9 publications

Cerro Portezuelo Faunal Remains and Worked Bone: What Can Be Learned From Early Excavated Collections

Cerro Portezuelo Faunal Remains and Worked Bone: What Can Be Learned From Early Excavated Collections

Agricultura familiar y sistema agroalimentario localizado. Políticas locales para la producción de cuitlacoche (Ustílago Maydis sp.).

<i>Ustilago maydis</i>, a Delicacy of the Aztec Cuisine and a Model for Research

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Cujtlacochi. El cuitlacoche

Cited by 10 publications

References 9 publications

Cerro Portezuelo Faunal Remains and Worked Bone: What Can Be Learned From Early Excavated Collections

Cerro Portezuelo Faunal Remains and Worked Bone: What Can Be Learned From Early Excavated Collections

Agricultura familiar y sistema agroalimentario localizado. Políticas locales para la producción de cuitlacoche (Ustílago Maydis sp.).

&lt;i&gt;Ustilago maydis&lt;/i&gt;, a Delicacy of the Aztec Cuisine and a Model for Research

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<i>Ustilago maydis</i>, a Delicacy of the Aztec Cuisine and a Model for Research