Discover the great variety of Mexican quelites

In Mexico, there are several types of quelites, among which we can mention pápalo, huauzontle, or watercress, among many other types of these edible and highly nutritious herbs.Surely you know a quelites, recipe from your mom or grandma, where they prepare them with pork meat, that is, purslane, because they are a typical dish of Mexican cuisine. Its name comes from the Nahuatl word ‘quilitl’, which means vegetable or tender edible plant, and there are many species of quelites.What are Mexican quelites?Quelites are edible herbs, but also certain leaves, stems, and flowers, like the squash flower. They are a food consumed in Mexico since pre-Hispanic times, and there are more than 350 types of quelites, according to the National Commission for the Knowledge and Use of Biodiversity.Many times, as in the case of squash flower, they can be the main ingredient of a recipe, but quelites are also used for seasoning, thanks to their flavor and aroma. These herbs, stems, flowers, and leaves are eaten throughout the national territory and are mostly used in traditional cuisine; although some are very popular, others are still little used and valued due to the lack of knowledge about them.What are the most common quelites?In Mexican cuisine, the most common quelites are pápalo, purslane, quintonil (a type of quintonil from which amaranth comes), romerito (yes, like the one we eat in December), quelite cenizo, huazontle, alaches, epazote (which you use to season chilaquiles), chaya, hoja santa, and chepiles.A large part of the types of quelites are seasonal foods and can be eaten both raw and cooked. For example, some recipes with quelites include cemitas poblanas with pápalo, lime water with chaya, or huazontle patties.Benefits of Mexican quelitesThe nutrients that quelites provide are many and depend on the type of quelite in question, but they mainly provide fiber, minerals such as iron and calcium, vitamins A and C, antioxidants, and fatty acids like omega-3 and omega-6.The antioxidants that quelites contain are called polyphenols, which also act as anti-inflammatories and promote cardiovascular health by preventing artery blockage.In specific uses, a study conducted by UNAM has indicated that quelites inhibit the bacteria that causes gastritis, specifically, three species were analyzed that may be potentially good in the treatment of the disease: alache, chepil, and chaya.On the other hand, the tea from aceitilla or white mozote also has medicinal properties and is used as a home remedy to reduce cholesterol and triglycerides, according to research conducted by a student from IPN.The more you know about the types of quelites, the more you can take advantage of their benefits and support purely Mexican agriculture. So, look for them in your favorite market and prepare them with these quelites recipes:Romeritos QuesadillasFish in Hoja SantaTomato Sauce with Purslane