Flavors of Houston - Mexico

Mexican cuisine consists of cooking traditions from modern century Mexico, heavily influenced by the US-Mexican border. Known for their bold flavors and spices, common staples include maize, beans, squash, tomatillos, tomatoes, and of course a variety of peppers. During the cool season however, it’s often best to use as many fresh herb and salad green combinations as possible!

Cilantro, Parsley, and Hot and Spicy Oregano are hand-picked, Houston-adapted varieties that compliment Mexican cuisine. These herbs are commonly used for meat marinades and toppers such as chimichurri. Pertaining to winter gardening Houston local, Tomas C., makes Pozole using hearty amounts of basil and radishes. 

  • Carrots ('Kaleidoscope') *from seed
  • Aloe Vera
  • Lettuce (‘Iceberg’)
  • Cilantro
  • Parsley
  • Cabbage (‘Early Jersey Wakefield’)
  • Green Onion
  • Mache (‘Corn Salad’)
  • Oregano (‘Hot & Spicy’)
  • Brussel Sprouts (‘Jade Cross’)
  • Cauliflower (‘Graffiti’)
  • Radish *from seed
  • Lettuce (‘Red Oakleaf’)
  • Spinach (‘Oceanside’)

 * Please note that substitutions may sometimes be necessary due to sourcing availability