Tag Archives: Mexican food

Natural Healing — Chayote

It’s Eat Your Vegetables Day! So let’s talk about my husband’s favorite vegetable, the chayote! chayote pic.jpg Chayote (Sechium edule) is also called the Mexican vegetable pear,  mirliton squash or choyotl. It comes from the Nahuatl word chayohtli and is thought to be one of the earliest cultivated plants in Mesoamerica. Once the plant takes root, it needs very little care. It will continue to grow and produce fruit for years. Not only is the fruit edible, but the root, stem, seeds and leaves are edible as well. All edible parts are useful in the treatment of cardiovascular disease and hypertension. The chayote has components that are effective in the fight against cancer. It is rich in amino acids, vitamin C and antioxidants. The root, which is tuberous and cooked like a potato or yam, has been shown to be successful in treating kidney inflammations. The root, leaves and stem are high in fiber and have been shown to reduce cholesterol levels. The shoots reduce obesity and are good for the liver. Traditionally, an infusion made from 3 to 5 leaves boiled in a liter of water is drunk daily to dissolve kidney stones and reduce arteriosclerosis. It is quite diuretic. The leaves also are antibacterial and can be used as a poultice to dress wounds. I’ve seen people eat boiled chayote like you would an apple, however, I have to admit, chayote has a flavor so mild that it’s not my favorite squash by a long shot. It is, however, a staple in our bone broth and my husband makes this absolutely delicious dish with chayote, squash, tomato, onion and garlic served over rice that I adore.


Interested in natural remedies? Uncover herbal remedies from traditional Mexican sources for healing and wellness in the Exploring Traditional Herbal Remedies in Mexico series.

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Filed under Health, Mexican Food and Drink, Native fauna and flora, Natural Healing

Southern Comfort Food, Mexican Style

I love Mexican food. I mean, who doesn’t?  Tacos and tamales and pozole and carne asada. Seriously, grilled beef, roasted potatoes, and guacamole? Yummy!


Carne Asada, roasted potatoes, refried pinto beans, guacamole

I love homemade tostadas smeared with refried beans and sprinkled with diced onion. And everybody loves churros, long cylinders of hot crispy dough fresh out of the fryer, covered with cinnamon sugar and served in a paper bag. Eating Mexican street food is like having a state fair going on year round, and just like at the state fair back home, the best vendors always have the longest lines.

I grew up in the rural North Carolina. We had a huge garden, enough to go a long way towards feeding our family’s nine hungry mouths year round. My husband and I want to do the same here in Mexico and we can’t wait to start canning our own food like my mother did. Like dill pickles. I miss pickles, crunchy little gherkins, popping with dill and garlic. Sigh. Oh, sorry, where was I? Oh, yeah, southern cooking.

Naturally, my cooking repertoire includes a lot of Southern classics like crispy buttermilk fried chicken, fluffy biscuits, potato salad, deviled eggs, pecan pie and coconut cake, all of which turn out perfectly here, but hubby and I are serious foodies. We are both bemused by the fact that it surprises people sometimes that not only that he is a great cook in his own right, but that some of his very favorite dishes are not even Mexican. “People who live in the states don’t eat only American food,” he says, “so why would people in Mexico eat only Mexican food? Not all great food in Mexico is Mexican.

Lots of our favorite dishes are neither American nor Mexican, and just as at home on either table. My hot and spicy Catfish Soup plays very well here in Mexico, except I use a different firm white fish. Lamb in pomegranate sauce needs only minor substitutions, and pistachio crusted stuffed pork loin comes out just as flavorful with Mexican stone fruits. Adjustments are needed for cream sauces because dairy products are different, but my pasta in cream sauce with honey garlic chicken tastes the same as it did with American ingredients.


Pasta in Cream Sauce with Honey Garlic Chicken

Mexico has fabulous fresh fruits and vegetables, and the farmer’s markets (mercados) have rows and rows of farmer vendors selling the best of the local harvest, just like back in my agricultural state of North Carolina. Some ingredients are hard to get here, and some are impossible to find, like Russet potatoes and butternut squash. I did hear a rumor that those two items can be found in some parts of Mexico, so if you have them where you are in Mexico, consider yourself lucky. (…and send me some!)

With a little creativity and a few simple substitutions, you can replicate almost any dish from any cuisine, while embracing the wonderful flavors of Mexico. And when it comes to baking, Mexico has some of the best vanilla and chocolate in the world, and as the original source of “Key” limes, Mexican “Key lime pie” is a piece of cake, so to speak.

Even though we prepare meals from all over the world, our comfort foods are rooted in our childhoods. He grew up in rural Mexico and his comfort foods are similar to mine, beans, and cornbread. Well, tortillas in his case.  One southern favorite that I’ve adapted with Mexican ingredients is baked beans. You can make this dish with locally sourced bacon available from any neighborhood butcher shop, but after experimenting a few times, I found that the flavor of my memory is better served by chorizo, fresh Mexican sausage, and because ovens are uncommon in Mexico, this recipe is done on the stovetop and finished in a crockpot.

I hardly ever use recipes except for baking so you can never expect exact measurements from me, but here’s my process.  Clean, wash, soak, and cook one-half kilo (roughly a pound) of alubia beans (navy beans) with your favorite spices but do NOT add any salt. I use garlic, onion, black pepper, epazote and a pinch of cumin. While the beans are cooking, prepare the other ingredients.

Crumble chorizo into a medium hot cast iron skillet and cook thoroughly on a medium-low flame, about twenty minutes, adding a bit of oil if needed. You’re looking for a chewy texture so it holds up well in the beans. Drain the cooked sausage and set aside. Finely dice a medium white onion, and add to the pan you just used for the chorizo. Cook on a medium flame, stirring occasionally until they are a lovely caramel color.

When the beans are almost done, sweeten them to taste by adding one-half cup to one cup of brown sugar or piloncillo. If you use piloncillo, be sure to grind it as fine as possible. Add a couple of spoons of tomato paste or one cubito of caldo de jitomate. Stir and cook about ten minutes to dissolve the sugar and tomato, then add the sausage and onions. If you have an oven and want to bake this dish, go ahead but I do these in a crock pot on low temperature for an hour or so. Once everything comes together, taste and adjust for salt. The saltiness of the chorizo takes time to manifest against the brown sugar, so don’t salt too early.


“Baked” Beans with Chorizo and Piloncillo

These beans are hearty enough to be a meal on their own. Full of sausage and onion, but slightly sweet, even hubby prefers a soft dinner roll with these instead of the traditional tortillas. Enjoy!

Geneva Gurrusquieta, Listener, Thinker, Doer, Writer, Finder, Helper





Filed under Guest Blogger Adventures, Mexican Food and Drink, Southern Comfort Food Mexican Style

Invasion of the Flying Edible Ants (Chicatanas)

This morning my classroom was invaded by huge flying bugs. I spent some time before class using the broom to swat out these loud buggers which appeared to be dying. I wasn’t completely successful as there were still one or two flying about when the first graders arrived. However, to my surprise, not only did the kids not freak out like they do when there is a wasp, bee or mosquito in the room, but they could identify them as an ant and reassured me that “no pasa nada”.

I mentioned the flying ants to another teacher and she said they always come before the rainy season begins. Some insist that they arrive June 23, the eve of the birthday of John the Baptist (provided Jesus was born on December 25). Others claim that they come with the summer solstice.  And still others say that they come June 13 in honor of the Patron Saint of Huatusco, San Antonio de Padua.

Typically, the chicatanas appear for one to three nights between June 12 and June 20, although sometimes the rainy season comes a bit earlier. Whatever the exact day, the conditions must be just right. Generally, the chicatanas appear after a hot day followed by a very wet, humid night. This year, those conditions were met on June 15/16, at least in Moroleon.

This was my first experience with the chicatanas, even though I’ve lived more than 10 years in Mexico. The chicatana, also called cuatalatas, chancharras, cochonas, arrieras, zompopo, mochomas, sontetas, nokú, tzim-tzim, tepeoani or tzicatl, is a species of the Atta genus (leaf-cutter ants). The Florentine codex referred to these insects as tzicatana (homiga arriera) and mentioned that they were used as food.

Used as food? Yep. Mexico has more than 250 edible insects, including this one. The chicatanas are prepared in a variety of ways, depending on the region, after their wings, heads and legs are removed. Sometimes fried and served in tacos, sometimes ground into salsa with garlic, salt, and chili, they are considered quite the delicacy.

Really, it’s just the queens that are eaten, as they are the huge buggers flying about looking to establish new colonies during this period. The food or salsa prepared from the queens is traditionally thought of as an aphrodisiac and may have something to do with the tradition in Huatusco when girls looking to be married visit the shrine of San Antonio de Padua with 13 coins to ask for his intervention on the matter. But then again, they could be unrelated.

I wasn’t able to find anyone who knew how to prepare the chicatanas, so missed out on trying yet another exotic Mexican food for this year. I’ll have to keep it in mind next year, where the queens swarm again.



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Filed under Mexican Food and Drink, Native fauna and flora