Commonly Used Fruits and Vegetables

The region is a rich source of a variety of fruits and vegetables. Best known among these are the chile peppers, tomatoes, and tomatillos that are used in the salsas of Mexico. Avocado is also very popular in Mexican and Cen-cuisine: types of food and traditions of tral American cuisines. Other commonly used vegetables include calabaza preparation (pumpkin), carrots, plantains, onions, locally grown greens, and cacti. Fruits are seasonal but abundant in the rural areas and include guavas, papayas, mangoes, melons, pineapples, bananas, oranges, and limes, as well as less-known local fruits such as nances, mamey, and tunas (prickly pears from cacti). Traditional drinks (frescos, chichas, or liquados) are made with fruit, water, and sugar.

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