Mexican Mushrooms: A Guide To The Magic And Benefits

Mushrooms are an integral part of Mexican cuisine and culture. Wild and cultivated mushrooms, known as hongos, are used in a variety of traditional dishes, such as quesadillas, empanadas, and soups. Mexico is the top producer of edible mushrooms in Latin America, with Oyster mushrooms (Pleurotus ostreatus) being a popular variety used in Mexican cooking for centuries. Beyond culinary purposes, Mexico also has a long history of using psychoactive mushrooms, such as Psilocybe mexicana, for ceremonial and recreational purposes. These mushrooms, considered sacred by indigenous peoples, have played a significant role in the country's cultural and spiritual traditions.

Mexican hallucinogenic mushrooms

Mexico is the top producer of edible mushrooms in Latin America, with a yearly yield of close to four thousand tons. However, it is also known for its hallucinogenic mushrooms, which have been used for thousands of years by indigenous peoples in Mexico and North America.

Psilocybe mexicana

The Psilocybe mexicana is a psychedelic mushroom species in the Mexicanae genus. It is also known as teonanácatl, derived from the Nahuatl teotl ("god") + nanácatl ("fungus"). This mushroom grows alone or in small groups among moss along roadsides, trails, humid meadows, or cornfields. It is particularly common in grassy areas bordering deciduous forests and at elevations between 300–550 meters (980–1,800 ft).

Psilocybe mexicana is one of the most common hallucinogenic mushrooms in Mexico, along with P. zapotecorum and P. caerulescens. It was first categorized by French botanist Roger Heim, and its active psychedelic compounds, psilocybin and psilocin, were first isolated and named by Dr. Albert Hofmann.

Traditional Use

Several indigenous groups in Mexico have a documented history of using hallucinogenic mushrooms in traditional ceremonial contexts, including the Nahuatls, Matlazincs, Totonacs, Mazatecs, Mixes, Zapotecs, and Chatins. In the 1950s, María Sabina, a Mazatec from Huautla de Jiménez in the state of Oaxaca, shared her knowledge of mushroom ceremonies with Gordon and Valentina Pavlovna Wasson, who published an account in their book "Mushrooms, Russia, and History" (1957). This helped introduce these traditional practices to a wider audience.

In Mexico, the recreational use of psilocybin and psilocin is currently prohibited under the "Ley General de Salud" (General Health Law) of 1984, but there are efforts to decriminalize their use. Notably, Mexico was the first country to protect the traditional use of psychedelic mushrooms by Indigenous peoples when it ratified the UN Convention on Psychotropic Substances in 1975 with an exemption for their ceremonial use.

Conservation Concerns

While some hallucinogenic mushroom species have spread worldwide due to human activities, others are highly localized and face threats from human activities and habitat loss. Several Mexican Psilocybe species are listed as endangered or vulnerable, and ex situ conservation actions, such as obtaining germ-plasm collections, have been proposed to protect these species.

Mexican food with mushrooms

Mushrooms are a versatile ingredient used in many Mexican dishes. In Mexico, cultivated or wild mushrooms, known as hongos, account for a yearly yield of nearly four thousand tons, making the country the top producer in Latin America.

One popular Mexican mushroom dish is Champiñones a la Mexicana, which is made with peppers, onion, tomatoes, and spices. It is often served as a side dish or used as a filling for tacos, burritos, quesadillas, or gorditas. The mushrooms are typically sautéed with onions, jalapeños, and tomatoes before being seasoned with salt, pepper, and garlic powder. This dish is versatile and can be paired with various proteins and plant-based proteins, making it a good option for those seeking a high-protein meal.

Another well-loved mushroom dish in Mexico is Hongos Saltados, which are Mexican sautéed mushrooms covered in spicy peppers and a buttery sauce. This dish is commonly used as a filling for griddled quesadillas and corn empanadas in Mexico City and central Mexico. To prepare Hongos Saltados, mushrooms are sautéed with garlic, guajillo pepper, arbol pepper, and epazote, and then served with warm corn tortillas and a spicy guajillo sauce.

Oyster mushrooms, or setas, are also commonly used in Mexican cuisine, particularly in traditional dishes requiring a firm texture and "meaty" flavor. Setas are used in recipes such as sopa de setas (oyster mushroom soup) and nopalitos con hongos (tender cactus with mushrooms). They are also a popular filling for quesadillas, a common street food in Mexico City.

In addition to these dishes, mushrooms are often used as a filling for corn tortillas, sandwiches, and empanadas, or served as a side dish with rice or steak. They can also be pickled or canned and added to spicy snacks and creamy soups.

Mushroom picking in Mexico

Mexico is the top producer of edible mushrooms in Latin America, with a yearly yield of close to four thousand tons, accounting for 60% of the region's total edible mushroom production. There is a wide variety of wild mushrooms collected in Mexican forests and fields during the rainy season. The white button mushroom, or champiñón, is the most common cultivated variety, followed by the brown Cremini and large Portobello (all belonging to the Agaricus bisporus species).

Oyster mushrooms, or setas, have been consumed in Mexico for centuries and are commercially cultivated in the country. They are the preferred choice for traditional dishes requiring a firm texture and "meaty" flavour, such as sopa de setas (oyster mushroom soup) and nopalitos con hongos (tender cactus with mushrooms). Setas are also used in quesadillas de hongos, a popular dish sold by street vendors in Mexico City.

The use of magic mushrooms, or psychoactive mushrooms, in Mexico has a long history. Several indigenous groups in Mexico have a documented traditional ceremonial use of magic mushrooms that continues to the present day. These groups include the Nahuatls, Matlazincs, Totonacs, and Mazatecs, among others. In the 1950s, the ritual use of magic mushrooms was rediscovered among the Mazatecs of Huautla de Jiménez in the state of Oaxaca, thanks to María Sabina, a shaman who shared the mushroom ceremony with Gordon and Valentina Pavlovna Wasson. Their subsequent publication of "Mushrooms, Russia and History" in 1957 introduced these traditions to a wider audience.

While the recreational use of psilocybin is forbidden under Mexico's General Health Law of 1984, the country exempts the use and sale of certain sacred plants and fungi, like peyote and psilocybin mushrooms, when used in Indigenous practices. This has led to the development of mushroom-themed tourism in certain areas, such as San Jose del Pacifico, a small town that has become a global epicenter of mushroom tourism. However, the selling of mushrooms in these largely Indigenous areas to foreigners is not explicitly regulated within Mexican laws, creating a legal grey area.

In terms of conservation, several Mexican Psilocybe species are listed as endangered or vulnerable. Additionally, mushrooms growing in cloud forests and localized to high elevations are particularly vulnerable to habitat loss and climate change.

Mushroom festivals in Mexico

Mushroom foraging is a popular activity in Mexico, with the country boasting a rich mycological biodiversity. While mushrooms are used in Mexican cuisine, they are also consumed for medicinal and cultural purposes.

The state of Oaxaca, in particular, is known for its mushrooms and hosts several mushroom festivals. One such festival is the Feria de Hongos or Wild Mushroom Festival, held annually in the north Oaxacan town of Cuajimoloyas. The festival takes place during the rainy season, which is the peak season for mushroom growth. During the festival, tourists and locals participate in a mushroom hunt, exploring the pine forests and collecting various mushroom species.

Another notable mushroom festival in Oaxaca is the Pueblos Mancomunados, an annual event that attracts many visitors. The festival is held in the Sierra Norte mountains, one of the most variety-rich regions in Mexico, with over 2,500 mushroom species. The festival includes guided hikes through the pine forests, where participants can collect mushroom specimens, as well as displays of the collected mushrooms with explanations from mycologists. Traditional meals featuring mushroom dishes, such as Boletus edulis crisped in garlic, are also served during the festival.

In addition to these festivals, Oaxaca is also known for its shamanic mushrooms, which are used for their hallucinogenic properties. San Jose del Pacifico, a town in Oaxaca, is particularly associated with these shamanic mushrooms, which have been used for hundreds of years by indigenous groups for religious and cultural rituals. While mushrooms are technically illegal in Mexico, their traditional and cultural significance, as well as their contribution to the local economy, often results in authorities turning a blind eye to their use.

Overall, Mexico offers a unique opportunity for mushroom enthusiasts to explore the diverse world of fungi, whether it is through participating in mushroom festivals, foraging for wild mushrooms, or learning about the cultural and medicinal uses of these fascinating organisms.

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 of these are currently recognised as distinct species. Several other species of fungi with psychoactive compounds include Panaeolus and Conocybe siligineoides.

In Mexico, the recreational use of psilocybin and psilocin is forbidden under the General Health Law of 1984, but there are efforts to decriminalise their use. Mexico was the first country to protect the traditional use of psychedelics by Indigenous peoples. In 1975, when the UN Convention on Psychotropic Substances was ratified and adopted in Mexico, it included an exemption for the traditional use of peyote and psychedelic mushrooms by Indigenous communities.

Several indigenous groups have a documented history of using magic mushrooms in traditional ceremonies, including the Nahuatls, the Matlazincs, the Totonacs, and the Mazatecs. In the 1950s, the ritual use of magic mushrooms was rediscovered among the Mazatecs of Huautla de Jiménez in the state of Oaxaca, when María Sabina shared the mushroom ceremony with Gordon and Valentina Pavlovna Wasson. The couple later published an account of their experience, introducing these traditions to a wider audience.

In pre-colonial Mexico, certain mushrooms were considered sacred by the Mesoamerican peoples and were called "the flesh of God" or "god's flesh". However, with the colonisation of Mexico by the Spaniards in the 16th century, the ritual use of hallucinogenic mushrooms was condemned by evangelising monks and clergy, who considered the mushrooms to be the work of the Devil. Despite this, the consumption of hallucinogenic mushrooms survived in some small villages in the central highlands of Mexico, particularly in the mountainous region of the Sierra Mazatec.

Frequently asked questions