“July is bursting with summer fruits: papaya, pineapples, and mangos, but let’s not forget the native fruits like tunas! It’s tuna season, and they’re great just peeled and eaten. Or in fruit salads, aguas frescas and, how my Nan made them most, in jams and pies. Mushrooms and squash blooms are also abundant to cook a number of ways, or stuffed in a tlacoyo or gordita from the market.”
Bel Woodhouse, Writer
Embrace the flavors of summer in Mexico with our guide to July’s freshest produce, featuring recipes for prickly pear, squash blossoms and more.
The magic of Mexico’s biodiversity is as delicious as it is varied.
Don’t miss any news. Click here to read all of today’s stories!
Slice, fry, garnish and chip, the humble Jícama goes with just about any Mexican food that you can think of.
