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Beans, Greens and Cactus in the Mexican Kitchen
An overview of the beans, squash, wild greens, cactus paddles and raw vegetables that carry everyday Mexican meals alongside corn, and how they are used.
Pantry and Kitchen
Beans, Vegetables and Cactus
Legumes, greens and plants that anchor everyday Mexican meals.
Chayote, Calabacitas and Mexican Squash Dishes
A look at the squash varieties used in Mexican cooking, from chayote to calabacitas, and how the classic sauteed squash with corn is put together.
Epazote: The Herb That Defines Bean Pots
Epazote is a pungent Mexican herb tied to black beans and many other dishes. Learn how it tastes, how it is used, and why it has a digestive reputation.
How to Cook Pot Beans the Mexican Way
A step-by-step guide to simmering dried beans with onion and epazote in the style of frijoles de la olla, with tips on soaking, salt, timing and safety.
Huitlacoche: The Corn Fungus Delicacy
Huitlacoche is a fungus that grows on corn ears and is prized in Mexican cooking. Learn what it is, how it tastes, and how it is cooked and bought.
Jicama, Radish and Raw Vegetable Plates
How crisp raw vegetables like jicama, radish, cucumber and carrot are served in Mexico with lime, salt and chile, and how to prepare a simple plate at home.
Nopales Explained: Preparing Edible Cactus Paddles
How to clean, cut and cook nopales, the edible paddles of the prickly pear cactus, and how to handle their slime and mild, tart flavor in Mexican dishes.
Quelites: The Wild Greens of Mexican Fields
Quelites are edible weedy greens that grow among Mexican crops. This article introduces common types, how they are cooked, and why they matter to the milpa.
Refried Beans: Fat, Texture and Regional Habits
What refried beans really are, how frying and mashing cooked beans works, and how lard, oil and regional habits change their flavor and texture.
The Milpa System: Corn, Beans and Squash Together
The milpa is a Mesoamerican method of growing corn, beans and squash in one plot. Learn how the intercropping works, what it yields, and why it endures.
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