Shucking Frijol ‘Espelón’

In the mercado Lucas Galvez in Mérida, these beans were bundled, piled in stacks and, at some stalls, industrious women sat shucking. This particular bean, I came to understand, is not cooked to be served as a side dish as other frijoles tend to be, but is more often added to masa in traditional Yucatecan …

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In Season- Membrillo (Quince)

  mem-BREE-yo 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 …

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Put More Flowers on Your Plate

Flor de calabaza – florr day ka-la-BA-zah It’s the delicate squash blossom –usually, the male flower that has satisfied its role in the pollination of the female flower and will only wither, if not eaten. In Mexico, nothing is discarded. Every part of the plant, or animal – if it is edible, it is eaten. …

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