Agriculture starts with seeds and ends on the plate. The cook stands in the middle. By influencing our food habits to become more respectful of family farmers, cooks have the potential to be great “shakers”.
“Link biodiversity with the pleasures of food” by Janneke Brull
Article in full, here.
The Slow Food movement, the 100-mile Diet, Monsanto and other agriculture giants – awareness of the many issues we face as eaters have, for years now, influenced my choices any time I considered a recipe. Is it in season? (Living in Canada, the answer to that for 9 months of any year, would be no). How was it grown, what’s its carbon footprint… cooking is a responsibility.
As a cook in Mexico, it’s possible to go straight to the source, to cook and eat locally and responsibly. There’s almost always going to be a mercado or tianguis where you can go and buy your ingredients from people who are directly connected to where the food was grown or raised. It’s remarkably easy to stop supporting Big Agriculture.
As I write this, it’s a month after the earthquake. I’m in Mexico City, living in the Roma-Condesa neighborhood.
There was major destruction near my apartment, many lives lost, and while I was lucky to have been spared any damages – aside from lingering anxiety any time a truck passes, shaking the building – several friends who live nearby were displaced from their homes. Resources and assistance, by civilians and international aid, poured into this neighbourhood within hours of the disaster. To call it ‘heartening’ would be an understatement.
This was not true for a great many communities. In less wealthy, less tourist-oriented communities, assistance came too slowly, many said. No matter how you look at it, the poor don’t have insurance or emergency funds for repairs.
From Tlalpan and Xochimilco in the southern part of the city, to pueblos in Morelos, Puebla, Oaxaca and Chiapas, millions of poor were affected.
In these areas, subsistence milpa farms are the foundation of the local economies. From small, densely productive sustainable agricultural plots, comes beautiful food – the ingredients of their heritage, the base crops being corn, beans, squash and chiles. The community shares what is needed and sell or barter the rest.
In most towns and villages, aside from the mercado(s), tianguis –roaming markets– set up each week at set locations under colorful tarps. These tianguis are typical throughout Mexico –in Mexico City, the sheer number of them is astounding. Amongst the more “commercial” vendors, there are the true regional entrepreneurial growers who have travelled for hours in some case with their baskets of freshly picked produce. In many cases, they are women, sometimes bent and wizened, sometimes with small children in tow.
Outside the Mercado San Juan in the historic centre of Mexico City.
I’m ashamed to say I don’t recall this vendor’s name, though I did ask him at the time. He told me they were from Puebla, and for more than 40 years he has set up outside the market, along the sidewalk. The stalls inside were too expensive, he said. He is now blind, and was accompanied by his grandson and six year old great-granddaughter. While we talked he was teaching her how to add and make change. She goes to school ‘on some days’, she told me.
It is October, now, post rainy season and high time for harvest of the corn, beans, chiles and the other milpa crops. However, those who farm, harvest, glean and sell, have other serious matters to attend to like building shelter, and repairing what homes can be salvaged. More hands will be needed and this will undoubtedly affect the children whose families are poor – they will be kept home to help.
Floods of donations were collected to assist earthquake victims. But what can we do in the long run? What if each of us made a greater effort to support their work as agricultural guardians?
Given the choice, the supermarkets and big-box stores where shiny apples and perfect peppers grown for the masses by big Agro, are not where I want to put my pesos. Frutas y Verduras – A Fresh Food Lover’s Guide to Mexico was my own small effort to make foods less known by us foreigners more approachable. I encourage you, now more than ever, to take the time to discover the beautiful foods grown lovingly by real people who work the land with their hands, who pray for rain and who trust in nature.
Until the end of this year, I will contribute 25% of all sales of Frutas y Verduras (both iOS and Kobo) to groups that I will personally be vetting, who are actively working on the re-building of pueblos especially in agricultural areas.
Craving Kale? Give Some of Mexico’s Local Greens a Try.
Kale has been, for a few too many years now, considered the superfood you must eat for good health. How that trend started, I have no idea, but be assured, there are other greens to rival it. Sure, now, you can find it in Mexico, in part because big Agro grows it here in Mexico to meet the demand in US and Canada, and also because the Norte American buzz has created a demand among the food-conscious and affluent (ask an average Mexican about kale (kel) and it won’t register). But who needs it in this country where there were already plenty of fantastic, hearty, and just as “super” healthful greens to be had already?
So let’s leave (my gripes about) kale aside, for a moment, shall we? “Hojas de nabo” (turnip leaves) are a cruciferous green that has been naturalized in Central and Southern Mexico and has become integrated over time into milpa plantings. When you buy this from a regional vendor there’s a very good chance it is grown organically (versus kale from the supermercado) as the milpa is a healthy, biodynamic and sustainable system.
“Nabo” means turnip, of no specific variety, and along with collards and broccoli rabe (rapini) are all of the same family.
When you refer to ‘Hojas’ de nabo’, you emphasize the desire for the leaves… likely a vendor will understand that to mean the type in the main photo with wide leaves more akin to collards. But by putting the word “Flor” in front of “nabo” (as in, flor de nabo) you can expect the flowering type like broccoli rabe with small yellow flowers, inflorescence like broccoli, and juicy stems.
As “naming” is largely a concept that is agreed upon, it can always happen that in any particular region, farmers have come to know their plants by certain names that may not follow conventions. Just be sure to ask ¿es para comer o para pájaros? (Is it for eating, or is it for birds?) If it’s for eating… just take it home and cook it as you would any other green. It’s all good!
Find out more about this and more than 50 other regional fresh ingredients of Mexico….
“Most of the victims were poor children in India’s main lychee-producing region who ate (lychee) fruit that had fallen on to the ground in orchards”
Walking through markets and perusing street-side stands, yellow fruits and vegetables catch my eye with their cheerful, sunny glow.
It’s Springtime in Oaxaca City.
Chayote blanco, Chayotito (cha-yo-TEE-toh) / White CHayote
Little pale yellow chayotitos (also called Chayote Amarillo or Chayote Blanco), are nestled here amidst a variety of greens common to the Milpa, like verdolaga (purslane) to the far left and quintoniles (aka: quelites), which are the greens of any of a number of types of amaranth plants. Chayotito has a mild, sweet flavor with a tough, leathery skin – they need to be boiled whole, and then they can be peeled. Cubed or mashed with butter or olive oil and some salt they are a delicious substitute for boiled potatoes. And, like other chayote, you can eat the soft, flat, almond-shaped seed in the centre.
Where: fringes of markets, laid out on cloth on the floor.
Nanches / Nances (NAN-shez)
These little yellow “berries” are nances or nanches– an odd little fruit with a funky slightly tart, cheesy taste and dry, somewhat cottony texture, Definitely an acquired taste, which I have yet to acquire. I was told these were brought in from Puebla, a few hours north, as they are not in season in Oaxaca, but there is a demand for them, apparently. For the most part, they are preserved: in liquor (mezcal), in syrup (en almíbar), in ice cream (nieves) but here they are snack-ready– “enchilada” – with a hearty dousing of chile, lime and salt, because when in doubt…
Where: streetside, often from wheelbarrow/ cart
Mango en vinagre/Green Mango in Vinegar
When mango are abundant, and in season, at some point you have to accept that it’s not going to be possible to eat them all when ripe. In Oaxaca, the green fruits are peeled, halved and pitted and immersed in a fruit vinegar, usually made primarily of pineapple peelings. Chile spices things up and these are eaten as a snack. I can think of many ways to use these as a pickle/ chutney as you would see in Indian food, but I haven’t run across them used as a condiment here.
The same green mangos are also simply sliced up and served “enchilada” from bags – again as a refreshing, tartsnack.
Where: streetside carts, or in residential doorways or small shops along with numerous other preserved fruits and vegetables either pickled or in syrup
Flor de Chícharo (florr deh CHEE-chuh-roh) – Pea flower
I was so struck by these pretty bowls of edible flowers, which I found first in the corridor of Mercado Sanchez Pascuas, that I didn’t pay good enough attention to the type of pea that the vendor next to this was shucking. I had at least noticed that they looked starchy and weren’t the bright green of a fresh sweet Spring pea.
Now, I have gone on to find out that these are the the flowers of the pigeon pea, which originated in India and came to Mexico via African and the Caribbean. This would have been in the early days of the slave trade and by now, they are naturalized and are sometimes planted where the soil is poor. The pea itself, even when cooked, contains indigestible sugars, so it’s going to cause you some bloating unless sprouted… but the flower can be used as a green vegetable – blanched quickly and then sauteed with onions and garlic, or added to vegetable dishes, rice or egg dishes and so on.
Where: Look for these sold by vendors who come in from the villages — they set up on blankets or makeshift tables at weekly Tiánguis and some may have a little spot in/outside mercados.
Yuca (YOO-kuh) – Cassava Root or Yuca
Oftentimes you’ll see that savvy vendors, for the sake of economy, have taken care of some of the labor that can get in the way of preparing certain foods. Yuca is one of many tubers best boiled whole because they are troublesome to peel and they do take some time to cook. So first they are cut into 6in lengths, then into one big pot they go. Cooked, they are easy to peel. Some are cut into sticks and a blob of sweet syrup (‘miel’ can mean corn syrup as well as honey or a combination of the two) is added to give market shoppers a carb-fuelled burst of energy. I took a few whole cooked tubers home and mashed them with salt, pepper and olive oil for a healthier dose of this complex, fibre-rich carb!
Where: At weekly tiánguis, markets and streetside.
Have you experimented with any of these foods? Want to know more? Join us soon at a new site: FrutasyVerdurasMex.com where you will be able to participate in the conversation by sharing photos, stories and recipes!
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Several months ago, when I had decided I was going to commit to this project, I reached out to a few online groups where expats get their information. There is a big Yahoo Group in Michoacan and another in San Miguel de Allende. (Both, incidentally, are resources worth plugging into if you are exploring the possibility of moving to either of those areas. I’ll include the links at the bottom of this post.)
My post described that I was working on decoding the mysteries of the fruits and vegetables here in Mexico that are most foreign to most of us expats– that with this information, I would build a practical field guide and make it publicly available.
I immediately got an email from Linda, who was living outside Pátzcuaro at the time. She had come across a tuber that she said was the root of the chayote. It was no surprise that if the chayote yielded a tuber, or that if it was edible, then it was eaten. However, here in San Miguel, I had never come across it.
She sent me photos and described how she and her husband had prepared it. I was so thrilled, not just to know about this new vegetable, but that it affirmed for me that when we share information – as I wanted to do on a larger scale– it could lead others to feel safer to experiment with foods they were curious about.
Trouble was, I hadn’t been able to get my own hands on this raiz de chayote. The second hand information was great, but of course I wanted to be able to try it myself!
Recently, I was talking to a friend who lives in La Manzanilla, on the west coast of Mexico, but spends some time in San Miguel. Eileen teaches cooking in La Manzanilla, so, as a kindred foodie-spirit, when she mentioned she was going to Patzcuaro, I told her the story of Linda and the Raiz de Chayote. (AKA Chayocamote, chinchayote, chayotestle and probably other names).
So when Eileen was in Patzcuaro, she tracked it down and brought me back a whopping big tuber. Finally, a chance to try it out (that post coming soon), but what was most rewarding was Eileen thanking ME for sending her out on this mission… I know for myself what fun it is to search and discover!
SO LET’S SHARE!
How I’d love to see this work: You’re at the Tianguis, or in the Mercado and a vendor presents something– you don’t know what the heck it is, or what to do with it…
Buy it, and try it, or just take a photo of it with your phone, and share it with me here :
I’ll write a post here and will also be able to add this to the content for my upcoming eBook…because you are not the only one who’d come across that very same food and had the same conundrum– the more we share, the better it is for the community, and for the indigenous farmers from whose culture we are gaining so much… When we explore more those foods that are ancient and unmodified, we help preserve them for generations to come.
Take that, Monsanto!
The Michoacan Net – Yahoo Group: (also has a page on Facebook under same name)
also: cuitlacoche or xuitlacoche
When the milpas become ready for harvest… the corn (maiz), the vines of beans that have wound around the corn stalks, the squashes that weave through the fields at the base, and the volunteer greens like verdolagas and quelites, that help keep the soil moist under the hot sun… so does the bastard child of the corn come ready for harvest too. Those cobs plagued with disease, a pathogenic fungus that invades the corn, replacing the normal kernels of the cobs with large bloated silvery silvery-grey tumors: call it Corn smut, or ‘Devil’s Corn’… either way, in the North, it’s not been looked upon fondly.
Nothing short of a blight for corn farmers, in fact, often rendering 10% of a US harvest useless. But in Mexico, the Aztecs had long been enjoying this as a food. They call it huitlacoche (or cuitlacoche). Etymologically, there’s several possible meanings for this Nahuatl word, and the one that has had the most ‘hook’ is ‘raven’s excrement’, which may explain its dark mystique.
It’s amazing what a little re-branding can do; in the past 5 years or so, huitlacoche has been introduced to the gourmet market in the US, as the ‘Mexican Truffle’ – it’s a fungus, so that’s appropriate enough.. and it sure sounds better than ‘smut’ or ‘excrement’. But now that the vocabulary around Mexican cuisine is improving North of the Border, ‘huitlacoche’ is claiming its right to be named as such in the food-lovers’ syntax.
How good can sticky black goo taste?
You’re asking me? I love it. The flavor is earthy, a little smoky (if you add a dash or two of mescal while it’s cooking, that brings out the smokiness). … at the same time, there are smooth undertones of vanilla and a bright fruitiness a bit like cherries. And there’s no denying its visual appearance, so dark and wicked. Texturally it’s interesting because where the galls have separated from the cob, you’ll get that chewy nuttiness like a kernel of corn has. Under heat, when the silvery membrane breaks open, the black spores start to soften, break down, almost liquify into a slick, smooth, almost oily mass of black goo.
Even though it’s delicious, it’s oddly difficult to describe it in a way that is conventionally appetizing. Perhaps that’s best… we wouldn’t want Chipotle’s to get too excited about it!
It’s not difficult to cook, and it doesn’t need much in the way of seasoning; like mushrooms, the flavor is best left to stand on its own.
Sautéed finely chopped onion until translucent, then add the huitlacoche. Be sure to pick the threads of corn silk out first! The key is to cook it long and slow on a low simmer adding as little liquid as possible as it cooks and allowing the spores to break down fully and unify into a nice, lumpy black puddle…perhaps dry white wine or mescal to deglaze the pan if you want to get fancy.
How to serve it without scaring anyone…
Yes, some people are funny about what they eat. Fussy. Let them miss out on this delicious experience… leaves more for you and me.
Traditionally, it’s at home in a taco. For heat, strips of roasted poblano chiles (rajas) , chipotle or another smokey cooked salsa. As a quesadilla or filling in any other corn masa based snack: sope, tlacoyo, huarache…
But there’s no reason to be restricted to tradition!
Try using the huitlacoche as you might use mushrooms….
… over pasta, even in lasagna
…stuffing for chicken breasts
…as a sauce to accompany a steak (adding some smokey chile and pureeing it to a smooth creamy texture)
My most recent effort, here, takes a hollowed out calabacita (you can use regular zucchini) which I baked til it was tender, then filled it with the cooked huitlacoche I topped it with a creamy avocado guacamole which I seasoned with hoja santa) and that’s a pasilla salsa finishing it off. It was nice, and used up some of those calabacitas that ramble through the same milpas.
But where can I find it outside of Mexico?
First of all, I recommend you come to Mexico. Let a señora serve it to you atop a handmade tortilla that’s been cooked over a big metal barrel-cum-griddle…
Failing that, canned huitlacoche is really not a bad substitute for the fresh stuff and most authentic Latin markets will sell it. It’s not cheap, but it is intense, and goes a long way.
Or, you can see what happens if you grow your own corn… maybe you’ll get lucky and wind up with some smut instead, like my friend Steev did… read about that here, along with a recipe for his Squash blossom fritters stuffed with huitlacoche.
The quince is not native to Mexico, nor is it widely cultivated here. Its native origin is in Central to Southwest Asia: Turkey, Iran and into Morocco where it is a popular ingredient in tajines. From there, it would have entered Spain, which is likely how its seed was transported to Mexico. It grows on woody hillsides and orchards, so wherever you might find an apple tree there might also be a quince growing wild. The fruit comes into season in mid-late August into October, and here in Mexico it’s more likely you will find it through the local vendors who bring in produce from small orchards or the countryside, rather than from the larger vendors who bring in cultivated fruits and vegetables.
Generally, the fresh fruit is not eaten. The pulp is hard, somewhat woody. Its tartness mellows with cooking and floral aroma is released. Canning in syrup is a popular way to prepare and preserve it as well as jams, jellies, candies and liqueurs. It’s a nice addition to apple or pear compotes with its rosy-pink colour and firm texture. Having a high pectin content helps in gelling.
In Mexico, as well as other parts of South and Central America the membrillo is cooked, using plenty of sugar, into a pin block of firm jelly, called ate (AH-tay), or a darkish pink paste known as dulce de membrillo. The pectin level in the fruit along with the sugar, ensure that it holds up firmly. It’s delicious served with cheese, especially nutty Manchego, or soft curds spread on toasted bread or crackers and is classic Spanish tapas… A handful of almonds along with this, and a glass of sherry, or Jeréz, of course in Mexico, is exactly how I want to spend the rest of my evening…