U.S. farmers once called huitalacoche "devil's corn." After looking at it, can you blame them? But the corn-attacking fungus is a delicacy in Mexico, where it is harvested and used in a variety of dishes. In celebration of its second anniversary, Crema's chef Julieta Ballesteros is creating a daily changing, three-course menu ($40) built around huitalacoche, which will add an earthy bite to dishes like chowder and risotto. The menu runs from March 31 through April 5, until 8pm daily. Hey, if Momofuku Ssam Bar can get away with serving moldy ham, this should be an easy sell.

(Photo courtesy of TheMexicanDentist.com)