Also called Papaloquelite porophyllum ruderale or macrocephalum. An herb, similar to cilantro used in Mexican cooking. Learn about where to find, how to use including a recipe for Papalo Salsa.
A North American native green (Portulaca Oleracea) also referred to as purslane. It is gathered wild in Mexico and used raw in salads and cooked in stews.
This is a bibliography and resource guide for Mexican foods and cooking history and information. If you are researching a Mexican dish or just curious about Mexican foods then this is a good place to start. Pre-Columbian Cuisine. Mexican Cooking Tools.
Avocado leaves (hojas de aguacate) are harvested from the native Mexican avocado Peresea drymifolia. The leaves are used both fresh as well as dried and impart a slightly anisey flavor. Learn about using avocado leaves in your Mexican recipes.Learn about using avocado leaves (hojas de aguacate) in your Mexican recipes.
Huitlacoche pronounced [wee-tlah-KOH-cheh] (also spelled cuitlacoche) is a fungus which grows naturally on ears of corn (Ustilago maydis). Learn about this Mexican delicacy also know as a corn truffle. Prepare fresh huitlacoche. Learn about the history of huitlacoche. Find where to buy canned or frozen huitlacoche.