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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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Garlic

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

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-- John Thorne (American food writer)

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