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.



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.



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.



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.


JITOMATE (tomato)

Table sauces, salads, moles and stews often feature either raw or cooked tomato.



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.


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.


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.


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.


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.

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