Mexico’s vibrant culinary landscape takes on special significance in July, when several seasonal delicacies reach their peak flavor and availability across the country.
Prickly Pear Fruits
Prickly pear fruits, known locally as “tunas,” are currently in their prime harvest season, which runs from July to October. These nutritious fruits are particularly popular in refreshing beverages during the hot summer months. Traditional drinks include the fermented “colonche” and the more common “agua de tuna,” a simple preparation made by blending peeled tunas with water, sugar, and ice.
Squash Blossoms
July also marks the season for squash blossoms, a beloved ingredient in Mexican cuisine. These bright yellow-orange flowers are commonly used in quesadillas and can be stuffed with ricotta cheese for a nutritious appetizer rich in vitamins, calcium, magnesium, and zinc.
Mushrooms
Mushrooms are another seasonal highlight, versatile enough to serve as a side dish or as filling for quesadillas and empanadas. Traditional preparations often pair mushrooms with epazote, an herb that adds a distinctive minty-citrus flavor to dishes.
San Miguel de Allende Food Festival
For food enthusiasts visiting Mexico this month, the San Miguel de Allende food festival provides an opportunity to taste these seasonal ingredients prepared by professional chefs. The event showcases huazontle, another July and August seasonal favorite that can be prepared “capeados” style.
These seasonal foods represent both traditional Mexican cooking techniques and nutritional value, offering a glimpse into the country’s rich culinary heritage beyond the more internationally recognized Mexican dishes.
Source: Mexico News Daily
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