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Mexican Garlic



There's actually many varieties of garlic grown in Mexico (e.g. Chileno garlic), and "Mexican Garlic" isn't even the name of a specific, agreed-upon cultivar of garlic.

Some people equate it with Spanish Roja Garlic. Others equate it with, and sell it as, a garlic that has fat cloves with pinkish-purple skins, and a mild, somewhat sweet flavour.

This last garlic is used in Tex-Mex and Southwestern cooking in America.

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Also called:

Mojo de Ajo (Spanish)

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"Beasts feed. Man eats. Only the man of intellect knows how to eat."

-- Jean-Anthelme Brillat-Savarin (French food writer. 1 April 1755 - 2 February 1826)

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