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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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"I have no doubt that it is part of the destiny of the human race, in its gradual improvement, to leave off eating animals, as surely as the savage tribes have left off eating each other when they came in contact with each other."

-- Henry David Thoreau (American author. 12 July 1817 – 6 May 1862)

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