> > > > >

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.

Please share this information with your friends. They may love it.

Also called:

Mojo de Ajo (Spanish)


À l'Aillade; Aillade; Black Garlic; Bottled Garlic; Elephant Garlic; Garlic Butter; Garlic Day; Garlic Flakes; Garlic Granules; Garlic Greens; Garlic Juice; Garlic Mustard; Garlic Powder; Garlic Salt; Garlic Scallions; Garlic Scapes; Garlic; Gascogne Butter; Green Garlic; Hardneck Garlic; Marseille Vanilla; Mexican Garlic; Roasted Garlic; Smoked Garlic Cloves; Wild Garlic


You may also like:

Looking for home canning information?
Visit our satellite site dedicated to home canning, HealthyCanning.com for recipes and well-researched articles on all aspects of home canning.

Bon mots

"A true gastronome should always be ready to eat, just as a soldier should always be ready to fight."

-- Charles Pierre Monselet (French author. 1825 - 1888)

Myth of the Day

Margarine Read more >