Mexican vegetables Found In
Americans love Mexican cuisine. The cuisine usually found in
America contains typical vegetables you can find in the
There is a variety of Mexican vegetables not
as known in America, but are grown and eaten throughout
Jicama is a Mexican potato and also considered a turnip. It
is a large, bulbous root Mexican vegetable with the roots
getting as heavy as 50 pounds. Its flesh is thin and is brown
and white in color. Jicama has a crunchy taste to it. The
flavor is described as being nutty and sweet, with the texture
similar to water chestnuts. In Mexico the Mexican
vegetable is thinly cut and soaked with Mexican lime,
and topped to chili pepper.
Nopales are another common Mexican vegetable throughout
Mexico. It is a popular Mexican vegetable to eat during Lent.
Nopales consist of fleshy, oval leaves that are from the nopal
cactus. Their color can be anywhere from light green to dark
green. They have a light, tart taste to them. The Mexican
vegetable can be boiled or grilled. In Mexico you will see
nopales cooked in scrambled eggs and even sandwiches.
Chayote is a gourd that once was the main food for the
Aztecs and Mayas. Its skin varies from being white to pale
green. The outside can be found smooth, wrinkled, or full of
pricks. People prepare it similar to summer squash. It also is
used in salads. Because the taste is mild, seasonings are
sometimes added to strengthen the flavor.
Another Mexican vegetable that would be great added to a
salad is the Mexican Gherkin.
It is a young cucumber that is picked when it is 1 to 3 inches
in size. The Mexican vegetable can then be cut and added to
salads, or other dishes. People also jar the gherkins adding
vinegar and dill, which makes them pickled.
Many Mexican dishes have tomatoes added. One popular tomato
is called the Mexican husk tomato. It was popular back in the
Aztec and Mayan economy. The plant can stand 4 to 5 feet tall.
The tomatoes are usually miniature in size. When the tomatoes
are ripe the skin will be yellow, purple, and sometimes red,
but that is a rare color for the tomato. It gives many
different flavors from being acidy, to sweet with many seeds.
The Mexican husk tomato is grown in the Summer time in
temperate regions of the country. It also needs plenty of sun
and not extremely wet soil. Once grown, they are cut and eaten
raw, or added to different dishes such as a sauce called salsa
verde which goes on meats or green chili peppers or used alone.
They also are popular additions to salads.
These Mexican vegetables and others that are grown in Mexico
can be found at food markets and Mexican grocery stores. Each
Mexican vegetable has its own purposes and make great additions
to dishes. It is great to experiment and see what you can do
with them. Before you know it, you may be adding chayote
besides tomatoes and avocados in your salad!