|
AGUACATE (avocado)
A native to Mexico and Central America, this fleshy vegetable is rich in vitamins A, B and E and contains no saturated oil. We use Hass avocados from California and Michoacan (Mexico). |
CAMOTE (sweet potato)
The sweet potato has the advantage of flourishing in poor soil with little water. Camotes are a native crop of Mexico and are more nutritious than white potatoes. |
HUITLACOCHE
This is a fungus that grows on corn. Each kernel is encased in a silvery-gray skin with black, fibrous flesh within. It grows during the rainy seasons and is used in crepes, soups, quesadillas and sauces. |
JITOMATE (tomato)
Table sauces, salads, moles and stews often feature either raw or cooked tomato. |
TOMATILLO
These are smaller than tomatoes and wrapped in a papery husk. The surface is shiny and bright green. Their zesty flavor and sour/sweet fruit finish are found both raw and cooked in salsas, moles and stews. |
BERROS (watercress)
Popular in salads and soups, berros, in a liquid form, is also a home remedy for renal and pulmonary problems in the northern and central regions of Mexico. |
CHAYOTE
The chayote is a Mexican squash with a swollen, bulbous appearance. Many varieties of these vine vegetables grow in Mexico. They have a crisp, slightly starchy consistency and a delicate, potato-like flavor. Chayote is used in soups and salads and is sometimes stuffed. |
JÍCAMA
This vegetable’s name derives from the Nahuatl “xicamatl,” and it is native to Mexico. The bulbous root tastes best raw and young; as it matures, the flesh becomes starchier. |
PLÁTANO (plantain)
Plantains are larger than bananas, triangular in form and pointed at the tip. They are often fried (sweet or yellow plantains) or baked (green plantains) and are also a great addition to moles. |
VERDOLAGA (purslane)
Traditional Mexican pork stew, espinazo con verdolagas, would not be the same without this succulent annual. Verdolaga is also delicious raw in salads and steamed for moles. |
AMARANTO (amaranth)
The seeds of the amaranth plant are included in the popular candy alegría, blended juice drinks and other health-food menu items. In the state of Tlaxcala, where it grows in abundance, it is found in the delicious mole de amaranto. |
 |
