Ingredients : Vegetables
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I think the most commonly used zucchini in Mexican cooking is either what in Mexico is called the calabacita italiana, or Itailian zucchini, or the calabacita bola or round squash, which is similar to the Italian but rounder and smaller and used a lot in French cooking. Italian zucchini is different from the regular green zucchini found in most US stores, in that the later is large, thick and has a uniform dark green color. The Italian zucchini is smaller, a bit rounder with a chubbier appearance, and has a lighter green color that is randomly speckled with a cream color and is milder and sweeter in flavor (continue for more information and photos).
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Chayote, also called chayote squash (it is from the squash family), choko, vegetable pear, mirliton and christophene, is a beautiful pear like shaped vegetable. Ironically, it has a texture similar to a pear that isn't ripe, but less grainy. Yet the chayotes isn't wholly sweet, it just has a sweet hint, barely a whisper, really. Its flavor is more neutral, like a cross between a pear and a cucumber... and zucchini. Well, you just have to give them a try.
Crispy, watery, very low-fat, with a clean and wholesome feel, chayote can be used many ways. Most typically in soups, as a warm vegetable side, a cold salad or very popularly stuffed either with a sweet or savory spin. They are most times cooked and best al dente, unless eaten stuffed (continue for more information and photo).
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Huauzontles, also called Huazontles or Cuazontles, are a native plant to Mexico. Their scientific name is Chenopodium nuttalliae. Huauzontles gave a very thick main stem, oval leaves -that aren't eaten- and thinner stems filled with edible green flowers that resemble broccoli or rapini, but are much more smaller and delicate.
They have a strong smell when you get close. Similarly as the Epazote, Huauzontles have a deep, clean and almost astringent smell. Some people say they taste similar to spinach or watercress. It seems to me, they have a welcoming and original, light bitter taste (continue for more information and photo).
They have a strong smell when you get close. Similarly as the Epazote, Huauzontles have a deep, clean and almost astringent smell. Some people say they taste similar to spinach or watercress. It seems to me, they have a welcoming and original, light bitter taste (continue for more information and photo).
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Jícamas are one of the many Mexican ingredients that luckily, have become readily available outside of the country. Also known as Mexican yams or turnips, they are also a root vegetable. But they are far from the latter in flavor, texture or cooking uses.
They are mostly (and as far as I know also successfully) eaten raw. No need to try to cook them, for many of the qualities they are loved for would be lost. They have a similar taste and crunch as the water chestnuts, but in my view, jícamas are more refreshing, crispy, sweet and watery (continue for more information and photo).
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Squash blossoms are considered a true delicacy in Mexican cuisine. Available in rainy months, they fly out of the markets as soon as they are set on the floor mats and stands.
No wonder they are such a hot selling ingredient: They are gorgeous looking, with orange and green Fall colors, a velvety texture, a meaty and crunchy bite and a delicate and exuberant flavor.
Since they are also commonly used in Mediterranean cuisine, aside from finding them in the US in Latin markets, one can find them at Italian grocery stores. But one can also find them during the summer season in some grocery stores and Farmer's markets (continue for more information and photo).
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Although they are widely available in the US, I don't think I have met more than a couple people here who use fresh tomatillos in their cooking. It may be partly because people are not familiar with them or how to cook them, but.... they are not an appealing ingredient as far as looks go with the first impression! But let me tell you why you should definitely give them a try (continue for more information and photo).
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