“I feel my chest tighten ever so slightly as I inch closer to the produce stall in my neighborhood market. It has become abundantly clear these last few weeks that my favorite fruit — the one I eat daily to break my overnight fast — is drifting out of season. Coveted piles of yellow, juicy mangos are now being replaced by other, less exciting, less tropical fruits, and a certain wave of sadness washes over me. I rummage through what’s left of the golden globes, filling my tray with as many as I can reasonably lug back to my apartment, and pick my jaw up off the floor when I hear the price. Because, along with a dwindling supply, the cost has doubled.”
Bethany Platanella, Writer
Mangos may be out of season for now, but a fresh crop of other delicious winter fruits in Mexico awaits at your local market.
Discover the long history of mushrooms in Mexican cuisine, the many local varieties still used today and the classic street-food flavor combo of champiñones y epazote.
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Mexico already houses the world’s largest maize seed bank, but a new federal initiative seeks to safeguard all 64 varieties existing domestically, 59 of which are native.
