Many cultures have foods that seem off-putting to those who are unfamiliar with their charms. The corn
fungus known as huitlacoche has been considered a delicacy in Mexico since Pre-Columbian times and is
used as a filling in tacos, enchiladas, and quesadillas. Huitlacoche grows when spores infect corn plants
and cover the corn kernels with swollen gray and black masses, called galls. For optimum flavor, chefs
prefer to harvest or buy huitlacoche that has infected the corn for 18 to 20 days. Before that time, the
flavor of the huitlacoche is considered inferior. After that time, the galls burst open and the huitlacoche
becomes a slimy, black mess. If this description doesn't make you want to rush out to find a huitlacoche
taco to eat, consider this: connoisseurs prize huitlacoche for its smoky-sweet flavor, which is similar to
truffles or the finest mushrooms.
This passage implies that huitlacoche
A. is now commonly used outside of Mexico
B. would seem unappetizing to many people
C. only occurs naturally and cannot be cultivated
D. is only used in small amounts because of its strong flavor