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Karen Newcomb

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The Mexican Kitchen Garden

Everyone if familiar with tacos, burritos, or tortillas, but Mexican cooking extends far beyond that.  The heart of Mexican cooking is the infinite varieties of its salsas and sauces that provide much of the flavor.  The most characteristic seasoning in Mexican cuisine is the chili (hot pepper), which adds flavors to dishes ranging from Mole Colorado de Oaxaca to Chilaquiles con Salsa verde.

Mexican Cooking
Chilies

Today there are more than 140 varieties of chilies grown in Mexico and the United States.  Chilies carry varying degrees of pungent spiciness and range in color from pale green to yellow, orange, red, purple, brown or black.  Sizes range from large to small, but generally speaking the smaller the pepper, the hotter the taste.

In 1902, pharmacologist Wilbur Scoville mixed ground chilies, sugar, alcohol, and water and taste-tested their heat content.  He gave each chili a value depending on how much water was needed to eliminate the heat.  Today’s computerized technology rates peppers from 0, the mildest, to 200,00 plus, the hottest.  

The heat in a chili is consolidated in the interior veins.  Yellowish orange veins indicate that the chili is extra hot.  The seeds also contain a great deal of heat.  Chilies vary in their heat content from variety to variety and with the growing conditions.  Hot dry areas produce hotter chilies.

To roast chilies, place the chilies on the grill (Anaheims are a favorite).  Turn them frequently until the skins are evenly blackened and charred all over.  Put chilies in a paper bag for a few minutes to cool and steam.  Peel the charred skins and then cut and remove veins and seeds.  Use chilies to make salsa and other Mexican dishes.

Mexican cuisine also features corn, beans, tomatoes, tomatillos, onions, and squash.    You can grow adequate quantities of all of these in a 4-by-4-foot kitchen garden.

I’m listing only authentic varieties here, so varieties will be limited.  Also included are southwestern varieties used in Tex/Mex cooking. You can, of course, you regular varieties in Mexican cooking.

BEANS (dried, shell)

Anasazi  94 days.  Lineage of this bean is traced back to Anasazi cultivation.  Brown and white baking bean with sweet flavor and meaty texture.  Bush plant.   Source:  BOU PLA SHU TERR

Covelo Reservation (White Settler’s Bean)   California native American bean.  In green stage it tastes like a romano.  Primarily used as a dry storage bean.  Tan bean.   Source:  BOU

Indian Woman Yellow  75 days.  Short plant with yellow-buff colored beans.   Source:  IRI

Ojo De Cabria (Eye of the Goat)   Beans have lengthwise brown stripes.  A few dark purple beans.  Favorite in Baja, California and northern Mexico.  Beans cook up firm and sweet and keeps its rich color.   Source:  BAK

Pinto  90 days.  Traditional bean of the southwest.  Tolerates drought and poor soil.  20″ plants.  Light tan seeds with brown speckles.   Source:  ANN BOU PLA SHU SOU

Sonoran Tepary Bean  70-110 days.  Native to Sonoran Desert and cultivated by the Papago people.  Small delicious bean with more than 30% crude protein.  Source:  PLA

Zuni Gold  85 days.  gold and white mottled bush, dry bean has nutty flavor.   Source:  PLA

CORN
Heirloom
Anasai  90 days.  Ancient variety.  Drought resistant, doesn’t need extreme fertilizing or weed free conditions.  Likes warmth.  7-8′ stalks with 2 multicolored 7″ ears per stalk.   Source:  BOU

Black Mexican (OP)  (Mexican Sweet Black Iroquois) 76 days.  The kernels are white at milk stage, but turn bluish-black in the late milk stage.  7 1/2 x 1 1/2″ ears with 8 rows of kernels.   Source:  SHU SOU

Texas Honey June  97 days.  8′ stalks bear 2-3 ears per stalk.  6 1/2″ ears with 10-16 rows of white kernels.  Source:  SOU

CORN (flint, dent, dry)
Hybrid
Fiesta  95 days.  Indian flint.  7′ stalks, 8″ ears with kernels of red, blue, yellow, gold, white and purple.  No two ears are alike.   Source:  PAR

Heirloom
Black Aztec  85 days.  8″ ears will turn jet black when fully mature.  6; stalks.  Source:  ANN GOU SEED TERR

Hopi Blue (OP)  Indian  flint used for flour by the Hopi Pueblo people.  Bushy 5′ stalks bear 8-10″ ears filled with smooth blue kernels.   Source:  ANN BOU GOU

Isleta Blue  120 days.  Very long blue-purple ears used for flour.  Native American heirloom from Isleta Pueblo, New Mexico.   Source:  BOU

Navajo Blue  90 days.  Dry corn.  Large, full ears of dark blue-purple to almost black corn. Grind into corn meal for the famous southwestern blue corn tortillas.  Source:  PLA

Oaxacan Green Dent  75-100 days.  7′ plants, 10″ ears with iridescent green kernels.  Grown for centuries by Zapotec Indians of southern Mexico.  Used to make green flour tamales.  Drought resistant.    Source:  JOH SEED

Painted Mountain  Adapted corn for cold and arid regions of the west.  7″ ears have a full range of colored kernels.  Use as sweet corn or grind into flour.   Source:  GOU JOH NIC STO

Posole  100 days.  Dry corn.  Large plump ears on vigorous drought tolerant plants.  Traditionally used to make posole, the hominy of Mexico and the Southwest.   Source:  PLA

Rainbow (OP) (Indian flint, Squaw)  105 days.  A hard flint corn used for grinding into corn meal.  Source:   GUR NIC SHU

Texas Gourdseed  120 days.  8′ stalks, 2 ears per stalk, 22 rows of cream colored narrow kernels.  Used for tortilla flour.   Source:  SOU

GARLIC (softneck)
Hybrid
California White   Large plump softneck creamy-white cloves.  Spicy hot.  easy to grow and adaptable to any climate.   Source:  GUR SHU

Hardneck
California Late  Large cloves with nice hot bite.  Good storage qualities.   Source:  COO

Heirloom
Spanish Roja   Hardneck.  Has true garlic flavor.   Source:  GUR JOHN TER

CHILI PEPPERS
Hybrid
New Mex Chili Improved  65 days.  6 x 2 1/2″ long, green to red.  Great for Chili rellanos. Source:  THE

New Mex 64L   Anaheim-type.  Green to red, mild to medium, 4-5 x 1 1/2″ pepper.  Grown for drying as ristras.  Makes good chili powder.   Source:  THE

Numex Big Jim (OP)  85 days.  Guinness World Record holder.  Foot long hot peppers.  Mildly hot that turn from green to red when mature.   Source:  BURG GOU JOHN NIC SOU THE TOT

NuMex Joe E Parker  95 days.  Medium tall plant.  Anaheim-type, 6-7 x 2″ semi-flattened shape.  Source:  BOT JOH THE

NuMex Espanola Improved  Medium heat and great flavor.  Well adapted to short-season areas.   Source:  GOU

NuMex Sunrise  75 days.  Medium hot, 4-6″ long by 1 1/2″ wide.  28″ tall plant.  Medium green, thick walls, turn bright yellow at maturity.   Source:  TOT

Heirloom
Ancho Poblano  90 days.  Slightly spicy cooking pepper used in Mexican cooking.  Use while green or allow to ripen to a deep brick-red color.  Source:  BOT BOU BURP JOH TERR

Baker Hot  75 days.  New Mexican heirloom.  5-7″ long pods, 2″ wide and 15-30,000 Scoville units.  Ripens from green to red.   Source:  GOU THE

Cascabel  90 days.  Mexican.  Round, 1 x 1 1/2″ red peppers popular for drying.  2″ tall plant.   Source:  THE

Chilostle  85 days.  2′ tall plant.  2-4 x 1 1/2″ tapering chilies.  From Oaxaco, Mexico.   Source:  THE

Chiltepin (OP) 95 days.  1/4″ long and wide.  Grows wild throughout Mexico and the Southwest U.S.  100,000 Scoville units.  The plants can grow to 4′ and are capable of living for years where the climate allows.  Source:  NAT TOM

Chili de Arbol (Bird’s Beak, Tree Chili)  90 days.  Originating from Chihuahua, Mexico.  Plants have a small tree-like form that reaches 3-4′ tall.  Cayenne-type chili that is strung in ristras and dried.  Very nice smoky flavor.   Source:  ANN GOU TERR THE

Concho  80-90 days.  New Mexican type.  Short 2′ plants with thin-skinned 4-5″ peppers.  Medium heat.  Source:  TERR

Jalepeno (OP)  Hot cone-shaped fruits with distinctive meaty flavor.  When smoked they become chipotles.  Use green or red.  24″ tall plant.  Will produce in cooler conditions.   Source:   ANN BOU GOU IRI NIC SOU THE

Mexcian Serrano  (OP)  85 days.  30″ bush-like plant.  Heavy crop of very red or green peppers shaped like miniature jalepenos.  The standard serrano in Mexico.  Source:  GOU IRI JOHN NIC THE TOT

Mulato Isleno (OP)  76 days.  Dark green peppers that matures to a rich chocolate color.  Mildly pungent and full of flavor.  3″ at the shoulder.  6″ long.  When dried they’re called Anchos in Mexico.   Source:  TER THE

New Mexico 6  75 days.  Considered  the finest chili for rellanos.  6″ long and 1 1/2″ diameter with thick walls and good balance of heat flavor.  ripens from green to red.   Source:  GOU

Pasilla Bajio (Chilaca)  78 days.  Mild-sweet hot fruits.  Dark green, turning brown as it ripens.  This pepper is used in Mexican “mole” sauce.  Source:  ANN BAK BOT GOU JOHN TERR THE TOT

Piquin (Pin-kee-nu)  100 days.  Small oblong fruit common to Northern New Mexico.  Wild.  4″ upright bush with branching base.  1/2 x 1/4″ peppers.  Source:  THE

Santa Fe Grande (Caribe)  75-80 days.  Fiery hot conical peppers with thick firm walls and grow 3 1/2″ long.  Fruits ripen from yellow to orange to red.  3′ sturdy plants.  Excellent for pickling, salsa and hot pepper vinegar.  Source:  SEED THE

Serrano Tampequino (OP)  75 days.  Large 45″ tall plant bears club-shaped fruit, 2 12 x 1/2″ peppers.  Heat intensifies as they ripen from green to bright red.  Great in Salsa.  Also used for pickling and vinegar.   Source:  ANN BAK BOT GOU NIC SOU TERR TOT

Tepin (Bird Pepper, Chiltepin)  150 days.  Small Mexican heirloom chiles.  Pea-shaped peppers that pack a punch in flavor and heat.  They take longer to germinate and ripen than most peppers.  50-100,000 Scoville units.    Source:  GOU JOHN PAR THE TOT

PUMPKIN

Pacheco Pumpkin    A pumpkin that has a yellow rind and filled with delicious, dreamy yellow flesh.  This heirloom is said to come from a rancho west of Chihuahua, Old Mexico.  Source:  BAK

SQUASH (Summer, Patty Pan, scallop)
Heirloom
White Scallop  50 days.  Ancient Native American heirloom squash.  Flat fruit with scalloped edges.   Source:  BAK

SQUASH (Winter, other)
Heirloom

Chihuahua Landrace  110 days.  Fruits are large and attractive and used extensively in northern Mexican cuisine.  They vary in color:  all shades of green, white, yellow and possibly a few other colors.  Source:  BAK

Guicoy  100 days.  Squat little fruits are ribbed in alternating high-low ribbing as seen in other Central American squashes.  Warted, flattened fruits appear in tones ranging from green to deep yellow.  Ancient variety depicted in late Mayan pottery.  Used as a winter squash.  2 pounds.  Source:  BAK

Hopi Pale Grey   Hopi heirloom.  15 pounds and is tear-dropped shaped.  Pale gray rind is ridged and very hardy.  A great keeper.   Source:  BAK

Mexican X-Top  100 days.  Round, bowl-shaped Cushaw type with attractive green and white striped rinds and mild yellowish-white flesh.  Best picked before they mature, and then fried.  Huge silver-edged seeds.  A rare Mexican heirloom.  Source:  BAK

Pipian From Tuxpan   Round 6 pound squash has fine white and green stripes.  Mexican heirloom.  Grown for its large tasty seeds that are used in Mexican desserts.  Loaded with big white-skinned seeds that have silver rims.  Inside is tender and meaty.   Source:  BAK

Zapalo Plomo  100 days.  Very rare ancient variety that is claimed to be the inspiration for topaz colored jewelry of the ancient early American civilizations.  Up to 10 pounds.  good eating quality.   Source:  GOU

TOMATOES
Heirloom
Mexico (OP) 80 days.  Large plants set huge, dark pink tomatoes with outstanding taste.   Steady, continuous production of  1 pound tomatoes throughout the growing season.  Mexican heirloom.  Indeterminate:  Source:  TOM

Reisetomate (Traveler Tomato)   This tomato looks like a bunch of cherry tomatoes all fused together.  No need to cut this variety, simply pull apart a piece at a time.  Central American heirloom.  Bright red.  Tastes rather sour, strong and acid.   Source:  BAK

TOMATOES (paste)
Hybrid
Chico III   67 days.  Oblong, sauce tomato from California.   Source:  GOU

Heirloom
Tiacolula Pink  75-80 days.  Tiacolula, Mexico heirloom.  Pear-shaped pink tomato has deep ribs and ruffles.  Mild and sweet and the pink skin has gold splotched shoulders.  Source:  BAK

TOMATOES (small fruited)
Heirloom
Matt’s Wild Cherry  60 days.  Indeterminate.  Eastern Mexico tomato.  Intensely sweet and flavorful deep red cherry tomatoes.  Sprawling plant.   Source:  SOU TERR

Mexican Midget  65 days.  Heirloom, 1/2-3/4″ round dark crimson cherry tomato.  Plants produce throughout the entire growing season.  Indeterminate.  Source:  PLA SEED TOT

Yellow Currant (OP)  70 days.  A special South American species that bears long grape-like clusters of tiny 1/3″ yellow cherry tomatoes.  Sweet with intense tomato flavor.  Indeterminate.  Source:  TOM

TOMATILLOS

Mexican Strain (OP)  65 days.  2″ across.  When fully ripe fruit will fall off plant.  Source:  TER

Purple Coban  70 days.  1″ in diameter.  Green with varying degrees of purple on many fruit.  Popular in Guatemalan cuisine.  Source:  BAK

Tiny From Coban  From Central America.  Fruit is smaller, about the diameter of a dime.  Ripen to green or purple and has savory taste.  Source:  BAK

Tomatillo (OP)  68 days.  Heirloom from Mexico.  Harvest when green and firm.  Well adapted to northern gardens.  Source:  NIC PLA STO

Toma Verde  90 days.  Best tomatillo for making salsa.  Golf ball size fruit.  Paper lanterns split when ripe.  3-4′ bushy plant.  Mexican heirloom.   Source:  ANN BOT COO JOHN SOU

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