Emily Johnson
Mushrooms are an integral part of Mexican cuisine and culture. In Mexico, cultivated and wild mushrooms, known as hongos, account for an impressive yearly yield of nearly four thousand tons, making the country the top producer in Latin America. Mexicans have been consuming mushrooms for centuries, incorporating them into various traditional dishes and even holding mushroom festivals. Mushrooms are also deeply rooted in Mexico's indigenous history, with several groups traditionally using psychoactive mushrooms in ceremonial practices.
| Characteristics | Values |
|---|---|
| Common mushrooms in Mexico | White button mushrooms (champiñón), brown Cremini, Portobello, Oyster mushrooms (setas), Amanita caesarea, Psilocybe mexicana, P. zapotecorum, P. caerulescens, P. banderillensis, P. heimii, P. fagicola, P. yungensis, P. muliercula, P. aztecorum, P. cubensis, P. subcubensis, P. uxpanapensis, P. singerii, P. moserii, P. verae-crucis, P. meridionalis |
| Mushroom cultivation in Mexico | Mexico produces about 4000 tons of cultivated and wild mushrooms annually, accounting for 60% of edible mushroom production in Latin America |
| Mushroom recipes in Mexico | Champiñones, Sopa de setas, Nopalitos con hongos, Mushroom quesadillas, Grilled mushroom tacos, Mushroom stews, Mushroom salsas, Huitlacoche mushroom recipes |
| Mushroom festivals in Mexico | Mushroom festival in Mixtlan, Jalisco |
| Psychoactive mushrooms in Mexico | Psilocybe mexicana, P. cubensis, P. meridionalis, and other species are used by indigenous groups in Mexico for traditional ceremonial purposes. Recreational use of psilocin and psilocybin is forbidden under Mexico's General Health Law of 1984, but there are efforts to decriminalize it. |
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What You'll Learn
Mexican mushroom varieties
Mexico is a top producer of edible mushrooms in Latin America, with a yearly yield of around four thousand tons, accounting for 60% of the region's total edible mushroom production. The country boasts a wide variety of wild mushrooms collected in forests and fields during the rainy season, as well as cultivated varieties.
One of the most common cultivated mushrooms in Mexico is the white button mushroom, known as champiñón, derived from the French word "champignon". Champiñón is often used fresh in salads or side dishes. When preserved, these mushrooms are delicious in spicy snacks and creamy soups. More recently, the brown Cremini and large Portobello mushrooms, which are different maturity stages of the same species (Agaricus bisporus), have become widely available in Mexico.
Oyster mushrooms (Pleurotus ostreatus), called setas in Mexico, have been consumed by Mexicans for centuries and commercially cultivated in the country since the 1940s. Setas are the preferred choice for traditional dishes requiring a firm texture and "meaty" flavour. They are commonly used in recipes such as sopa de setas (oyster mushroom soup) and nopalitos con hongos (tender cactus with mushrooms).
Psilocybe mexicana is a psychedelic mushroom species native to Mexico, as well as Costa Rica, El Salvador, and Guatemala. It was first used by the indigenous peoples of North and Central America over 2,000 years ago and was known as "god's flesh" by the Aztecs. Psilocybe mexicana typically grows in small groups among moss along roadsides, trails, humid meadows, or cornfields, especially in grassy areas bordering deciduous forests.
The southern Pacific states of Oaxaca and Chiapas in Mexico are renowned for their high biodiversity and mushroom culture, particularly in the cloud forests at higher elevations. San José del Pacífico, located high in the cloud forests, is an excellent spot for mushroom hunting. The rainy season from June to November is the prime time for mushroom foraging in these regions.
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Mushroom recipes in Mexican cuisine
Mushrooms, or "hongos" in Mexico, are a significant part of Mexican cuisine, with the country producing about 60% of the total edible mushroom production in Latin America. While there are many varieties of mushrooms used in Mexican cooking, the most common cultivated variety is the white button mushroom, or "
One popular Mexican mushroom dish is Champiñones a la Mexicana, a savoury side dish that showcases the vibrant and bold flavours of Mexican cuisine. This dish typically includes mushrooms, onions, jalapeños or serrano peppers, tomatoes, and various spices sautéed in olive oil or vegetable oil. It can be served with warm tortillas, sour cream, or guacamole, or as a filling for mushroom tacos or tostadas.
Another traditional Mexican dish that features mushrooms is Sopa de Setas, an oyster mushroom soup with a firm texture and "meaty" flavour. Nopalitos con Hongos is another classic, combining tender cactus with mushrooms. Mushroom quesadillas are also a popular choice, often made with corn dough (masa) or corn tortillas, and filled with sautéed mushrooms, onions, and epazote leaves.
For those with a sweet tooth, there's even a mushroom dessert option: Amanita caesarea, a type of mushroom that can be found at the mushroom festival in Mixtlan, Jalisco, is often used to make sweet treats.
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Psychoactive mushrooms in Mexico
Mexico is the richest country in psilocybin fungi, with 53 known psychoactive mushroom species of the genus Psilocybe alone. However, only about 20 are currently recognized as separate species, with the remaining appearing to be the same species with different names. Other psychoactive mushroom species found in Mexico include P. cubensis, Psilocybe mexicana, P. zapotecorum, and P. caerulescens. These species are typically found in grasslands, forests, and along roadsides and trails.
Psilocybin mushrooms have a long history of ceremonial use by indigenous groups in Mexico, such as the Nahuatls, Matlazincs, Totonacs, and Mazatecs. In the Nahuatl language, the word "teonanacatl" refers to hallucinogenic mushrooms and means "the flesh of God". The ritual use of these mushrooms was condemned during the Spanish colonisation of Mexico in the 16th century and was believed to be the work of the Devil. Despite this, the tradition survived in isolated villages, and in the 1950s, the ritual use of hallucinogenic mushrooms was rediscovered among the Mazatecs in the state of Oaxaca by María Sabina, a shaman who shared the mushroom ceremony with Gordon and Valentina Pavlovna Wasson.
The species Psilocybe mexicana is particularly notable as it was from this species that Dr. Albert Hofmann first isolated and named the active psychedelic compounds psilocybin and psilocin. Dr. Hofmann consumed 32 specimens to test their psychoactive properties and documented his experience, which included vivid imagery and a transformation of his surroundings.
In addition to their ceremonial use, psychoactive mushrooms have also been consumed for their entheogenic effects by indigenous North and Central American peoples, including the Aztecs. The use of these mushrooms dates back over 2,000 years and was documented by the Franciscan Toribio de Benavente, also known as Motolinía, in his "History of the Indians of New Spain" published in 1558.
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Mushroom festivals in Mexico
One of the most variety-rich regions for mushrooms in Mexico is the Sierra Norte, located in the state of Oaxaca. Here, in the town of Cuajimoloyas, the annual Wild Mushroom Festival, or "Feria de Hongos," takes place during the rainy season. This festival involves a friendly competition between tourists and locals to collect the greatest number of mushroom species. The Sierra Norte region is home to over 2,500 mushroom species, with more than 50 that are edible, rivaling some of the best selections from France and Italy.
Another notable mushroom festival in Mexico is the Pueblos Mancomunados Annual Mushroom Festival, also held in the state of Oaxaca. This two-day event takes place in the Sierra Norte mountains of Cuajimolayas, one of the Mancomunado villages. The festival includes hiking trips through the pine forests to collect mushroom specimens, followed by a display and discussion of the various species found. The festival also features traditional dances, such as the Guelaguetza, and a variety of mushroom dishes, such as pickled mushrooms and mushroom tamales.
In addition to these festivals, Mexico also celebrates "Hongosto," which is a play on the Spanish words "hongo" (mushroom) and "Agosto" (August), marking the beginning of mushroom season in the country. During this time, there are various events and activities centered around mushroom foraging, the history of mushroom use in Mexico, and cultivation techniques.
Mushroom foraging and use in Mexico have a long history, especially in the state of Oaxaca. Indigenous groups have used mind-altering mushrooms for hundreds, if not thousands, of years for religious, cultural, and medicinal purposes. While mushrooms are technically illegal in Mexico, their traditional use and the tourism they attract have led authorities to turn a blind eye in certain areas.
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Mexican diaspora and mushrooms
Mexico is a culturally and biologically diverse country, with a rich history of mushroom use among its indigenous groups. The use of mushrooms has been documented in 15 of the 68 indigenous groups of Mexico, with various uses including edible, medicinal, and recreational. The relationship between humans and nature is defined by culture, and the use and perception of mushrooms vary among cultural groups, even within the same region.
The Wixarika (or Huichol) and mestizo groups in the northern region of Jalisco, Mexico, provide an example of this cultural diversity. The Wixarika names of 37 mushroom species with edible, medicinal, and recreational uses were recorded, showcasing their extensive traditional knowledge of mushrooms. This knowledge has been passed down orally for generations, with recipes forming part of their cultural patrimony.
The traditional use of mushrooms in Mexico dates back centuries and holds cultural and spiritual significance. Before colonisation, certain mushrooms were considered sacred by the Mesoamerican peoples of Mexico, referred to as "teonanacatl" or "the flesh of God" in the Nahuatl language. However, with the Spanish colonisation in the 16th century, these mushrooms were condemned as the work of the Devil, leading to the systematic disapproval of their ritual use over nearly 400 years.
Despite this, the ritual use of hallucinogenic mushrooms survived and was rediscovered in the 1950s among the Mazatecs of Huautla de Jiménez in Oaxaca. This rediscovery was largely due to María Sabina, a shaman who shared the mushroom ceremony with Gordon and Valentina Pavlovna Wasson. They documented their experience in their book "Mushrooms, Russia, and History" (1957), introducing these traditions to a wider audience.
In modern times, Mexico remains a prominent producer and consumer of mushrooms. Mexico accounts for 60% of the total edible mushroom production in Latin America, with a yearly yield of close to four thousand tons. Oyster mushrooms (Pleurotus ostreatus), known locally as "setas," have been consumed by Mexicans for centuries and are a popular ingredient in traditional dishes. Additionally, there is a wide variety of wild mushrooms collected in Mexican forests and fields during the rainy season, contributing to the country's diverse mushroom culture.
The Mexican diaspora carries on the traditions and culinary practices associated with mushrooms. Recipes like Champiñones a la Mexicana, incorporating mushrooms with onions, jalapeños, tomatoes, and traditional spices, showcase the versatility of mushrooms in Mexican cuisine. The preservation of these culinary traditions within the diaspora helps to spread awareness of Mexican culture and foster connections with their heritage.
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Frequently asked questions
Yes, mushrooms are used in Mexican cuisine. Champiñones, oyster mushrooms, and wild mushrooms are all used in Mexican cooking. Mushroom soup, grilled mushroom tacos, mushroom quesadillas, mushroom stews, and mushroom salsas are some Mexican dishes that include mushrooms.
Yes, there is a mushroom festival in Mixtlan, Jalisco, where there are mushroom-based food booths, mushroom walks in the woods, and exhibits of fungi found in the area.
Yes, there are several psychoactive mushroom species in Mexico, including Psilocybe mexicana, P. zapotecorum, and P. caerulescens. Mexico was the first country to protect the traditional use of psychedelic mushrooms by Indigenous peoples.
Some species of mushrooms are native to Mexico, such as P. meridionalis, which was found in a subtropical forest in Jalisco. However, other species like P. cubensis traveled to the Americas from West Africa.
