The Mexican-Maya Pantry: Part Five - Fruit and Vegetables
This month we are continuing our exploration of the delicious ingredients common in pantries and kitchens across the Maya region of Mexico. We have already discussed chiles, herbs and spices, proteins and dairy products in recent months. Today we are going to take a look at the most popular fruits and vegetables.
The Yucatán Peninsula is largely covered in lush greenery, and a combination of warm weather, plenty of rain and rich soil, mean that it is ideally suited for growing a wide variety of tropical fruits and a number of vegetables.It is unsurprising therefore that the region’s culinary tradition incorporates a lot of fruit, although vegetables are less of a feature than might be expected.
Fruit
First let us take a look at the most widely eaten fruit and the ways in which they are consumed.
Limes
Limes or limones are perhaps the most widely used fruit in Mexican cuisine, across all regions of the country. They are a key component in many salsas and marinades as well as being served with tacos and many other meals to be squeezed over the food as a dressing. They are also used to make drinks and deserts.
The most popular variety are key limes, or Mexican limes, which despite their name are actually Southeast Asian in origin (and are known as limon indio in Mexico) and were introduced by the Spanish. You can however find the more traditional Persian lime variety as well.
Lemons share the same name as limes in Spanish, but are not that common in the Zona Maya, and are only really found in supermarkets catering to tourists or expats. Limes are often used in their stead in local replications of international cuisine.
Mango
Mangoes are everywhere in the region, and the local varieties are both large and delicious. They are consumed in a variety of ways. One of the most common is sliced and sprinkled with chili powder and lime juice, a common street food that offers a refreshing and tangy flavor burst, although they can also be purchased and eaten on their own. They are sometimes used in salsas, especially mango-habanero salsas that use the sweet fruity flavor to balance the intense heat of the local chili. You may also come across them in desserts and cakes.
Pineapple
Pineapple, known as piñas, are popular across Mexico, and are featured in popular national dishes such as tacos al pastor. They are no less popular on the Yucatán Peninsula, where they are a common feature of salsas and are also sometimes grilled and served with a dusting of cinnamon.They are common flavor for the refreshing sweet aguas frescas or licuados (smoothies) enjoyed everywhere in the region
It is not uncommon to see pineapples being sold by the roadside, either whole or free sliced. Markets and supermarkets often sell two varieties, the traditional larger one, and also a smaller and sweeter pineapple with a flavor reminiscent of honey called piña miel.
Some parts of the state, such as the community of Pedro Santos are known for their pineapples, with their cultivation and sale of pineapples being the backbone of their economies.
Banana/Plantain
Bananas and plantains, both known as plátanos in Spanish, are both low cost and delicious in the region's markets and fruterías (stores selling fruits, vegetables, herbs and other day to day ingredients). They are also commonly grown around people’s property, meaning they are easily accessible for most people
Sweet bananas, of which there are many varieties grown in the region, are enjoyed as they come or in desserts. You can also find short sweeter bananas known as plátanos dominicos, plátanos enanos or more commonly in the Yucatán as plátanos manzanos.
The plantains are called platanos machos, and they are usually served fried as an accompaniment to other dishes with any meal of the day. They are also a popular alternative to potato or corn chips as snacks, either salted or with added flavorings. It can be important to specify which type of plátano you want to avoid receiving the wrong kind.
Dragon fruit
Dragon Fruit or pitaya or pitahaya are extremely popular as a sweet and refreshing seasonal fruit. During the season they are widely available, but all but disappear for the rest of the year. They are widely used in aguas frescas and licuados either on their own or in combination with other flavors.
Watermelon
Watermelon, or sandia, is another fruit that is popular in refreshing drinks and is also eaten on its own (although not late at night). The local watermelons grow very large, and are much bigger than those you might be accustomed to back home. Some can weigh up to 20 pounds (9 kilos)!
Papaya
Papaya, with its tender flesh and mild sweetness, is another cornerstone fruit in the Mexican-Maya pantry. Its versatility is highlighted in both savory and sweet dishes. Papaya is often featured in fruit salads, smoothies, and aguas frescas. Additionally, the unripe green papaya is used in savory dishes like ensalada de papaya verde, a salad that combines shredded green papaya with lime, cilantro, and chili for a refreshing appetizer or side dish.
Oranges
Oranges, or naranjas, are another popular seasonal fruit, although they are largely used for juicing rather than eaten. As the juice is not as sweet as some orange varieties in other parts of the world, and with the local preference for sweet drinks, it is usually served as naranjada, which is with a combination of either still or soda water, orange juice and added sugar. It often surprises visitors to see that many of the oranges in supermarkets appear green in color, which is due to the high chlorophyll levels in the peel caused by the bright sun. The color has no effect on the flavor or nutritional value of the oranges.
They are used less often in cooking than sour or Seville oranges.
Sour Orange / Seville Orange
Sour orange, known locally as naranja agria, is a crucial ingredient in Yucatán cuisine, providing a distinctive tangy flavor that sets it apart from other citrus fruits. The juice of sour orange is a fundamental component in marinades, recados and salsas, lending a unique tartness that enhances the flavors of meats and seafood. One of the most famous uses is in cochinita pibil, a traditional Yucatán dish where pork is marinated in a mixture of sour orange juice, achiote paste, and spices before being slow-cooked in banana leaves. Sour orange is also used in pollo en escabeche, a soup featuring chicken in a broth reinforced with local spices, and in various ceviches, where it adds a refreshing acidity that balances the freshness of the seafood. The zest of sour orange is often incorporated into sauces and dressings, providing a burst of citrus aroma and flavor. Its versatility and distinctive taste make sour orange an indispensable ingredient in the Yucatán pantry, contributing to the region's signature culinary style
Grapefruit
Grapefruit, known as toronja in Mexico (note you may see the word pomelo in some other countries), are also popular for juicing or to be eaten, as well as a flavoring for sodas or cocktails. The local variety is less bitter than those in other parts of the world, making for a sweeter and more pleasant flavor.
Coconut
Coconuts or cocos, are everywhere in the Zona Maya, growing wild and in people’s gardens. They are used for cooling drinks, deserts and eaten fresh. They are also a common feature of alcoholic drinks.
Vegetables
Mexican-Maya cuisine features a wide variety of vegetables. Although the total amount of vegetables consumed is lower than in other countries, and they are mostly used to support rather than replace the meat component of dishes, they are crucial to the creations of the unique flavors and salsas which underpin the region's gastronomic traditions. Here are a few of the more popular vegetables you might encounter.
Chaya
Chaya, also known as tree spinach, is a leafy green vegetable rich in nutrients which has been described as a superfood by some. It is often cooked and used in dishes similar to spinach, adding both flavor and health benefits to meals. One traditional preparation is chaya con huevo, where the leaves are sautéed with onions and scrambled with eggs. Chaya is also used in tamales and soups and empanadas, enhancing their nutritional profile and adding a distinct flavor. Another use of chaya is paired with fruits in delicious aguas frescas, one popular combination is with pineapple.
It is important to know how to prepare Chaya, as the leaves are covered in small spines which can sting similar to nettles. When prepared properly though it is both safe and delicious. Just handle with care!
Nopales
Nopales, the pads of the prickly pear cactus, are cherished for their slightly tart flavor and crisp texture. They are commonly grilled, sautéed, or used in salads or tacos. One traditional dish is ensalada de nopales, a salad that combines diced nopales with tomatoes, onions, cilantro, and lime juice. Nopales are also a staple in nopalitos con huevos, a breakfast dish where they are scrambled with eggs. It can also be added to licuados.
Squash
Various types of squash, including zucchini, pumpkin and Mexican squash, are commonly used in the region’s cuisine. These vegetables are incorporated into soups, stews, and as fillings for tacos and enchiladas. A traditional dish is calabacitas con elote, where squash is cooked with corn, tomatoes, and onions, creating a flavorful and nutritious side dish. Squash blossoms, known as flor de calabaza, are also a prized ingredient, often used in quesadillas and soups, adding a delicate flavor and vibrant color.
Onions
Onions are an indispensable ingredient in Mexican-Maya cuisine, contributing depth and flavor to a myriad of dishes. White onions are particularly favored in the region for their milder taste compared to yellow onions. They are often used raw in salsas and garnishes, such as pico de gallo, where their crisp texture and sharp flavor enhance the freshness of tomatoes and cilantro. Caramelized onions add sweetness and complexity to dishes like sopa de lima and carne asada. Pickled onions, typically marinated in lime juice and salt, are a common accompaniment to tacos and other street foods, providing a tangy contrast that brightens the overall flavor profile. Many Maya dishes, such as poc chuc and cochinita pibil are often accompanied by pink pickled onions, which are made with sour orange.
Jicama
Jícama’s crisp texture and slightly sweet flavor make it a refreshing addition to salads and snacks. It is often eaten raw, sprinkled with chili powder and lime juice. Jícama can also be cooked and added to stir-fries or used as a crunchy topping for tacos and tostadas. Its versatility and refreshing taste make it a popular choice for adding texture and flavor to various dishes.
Others
The below examples are other fruits and/or vegetables that are commonly used in local cuisine, that are generally treated as vegetables in Mexican-Maya cooking despite their technical fruit classifications.
Tomatoes
Tomatoes, or tomates, are a fundamental ingredient in Mexican-Maya cuisine, forming the base of countless sauces, salsas, and stews. They come in various types, from small cherry tomatoes to large beefsteak varieties. A staple dish is salsa roja, made from roasted tomatoes, onions, garlic, and chiles. Tomatoes are also used in sopa de lima, a traditional lime soup from the Yucatán Peninsula, where they contribute to the soup’s rich, tangy broth.
Tomatillos
Tomatillos, or green tomatoes, are a staple in the Mexican-Maya pantry, known for their tart flavor and vibrant green color. Encased in a papery husk, these fruits are the key ingredient in salsa verde, a quintessential Mexican sauce made by blending roasted or boiled tomatillos with chiles, garlic, and cilantro. This sauce is used to enhance dishes like enchiladas, tacos, and grilled meats. Tomatillos are also used in the green salsa version of chilaquiles, a traditional breakfast dish popular all over the country. Their tangy flavor adds a refreshing acidity that balances the richness of many dishes.
Avocado
Avocados, or aguacates, with their creamy texture and rich flavor, are a big part of Mexican-Maya cuisine. They are most famously used in guacamole, a dip made by mashing avocados with lime juice, onions, tomatoes, and cilantro. Avocados are also sliced and added to salads, tacos, and tortas, providing a buttery contrast to the other ingredients. In addition to their culinary uses, avocados are prized for their nutritional benefits, being high in healthy fats, vitamins, and minerals. Their versatility makes them a staple in both everyday meals and festive dishes. You will find several varieties in the markets and supermarkets, where they can be purchased at a very low price. You can also find them growing wild and in gardens all over the Zona Maya, meaning many people have access to them for free. At Na’atik we have several trees in the school garden and during the season we can hear big juicy avocados falling to the ground throughout the day.
Check out the recipe section of our blog page for some great recipes from the Zona Maya and beyond, and check back for the rest of our series on the Mexican-Maya pantry.
If you want to sample the unique flavors of the Mexican Caribbean, the best place is in the kitchens of our local families. Na’atik’s MaS (Maya and Spanish) immersion students stay with local families during their time with us, sharing three meals a day with their host family. To find out more about how you can improve your language skills and experience the real Mexico, visit our immersion page or send our team an email at mas@naatikmexico.org today.