Beans, the foundation of the Mexican diet

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Since ancient times, one of the most delicious and nutritious legumes has been part of the Mexican diet: beans.

Ever present in Mexican homes, as stews are usually accompanied by beans and rice, beans are a favorite among Mexicans.

“It's a product that can be used to prepare soups or salads; tostadas, enfrijoladas or filling chilies,” says chef David Gómez, from the Hotel Nikko México.

The Nahuas named it ayocotl. It has been cultivated for 7,000 years and the Aztecs demanded it as a tribute, a sit was an important part of the Indigenous economy.

Beans are a great source of protein and iron. It's rich in carbohydrates, phosphorus, and cellulose.

Once they're cooked, they can be frozen and they can also be cooked with herbs such as coriander or epazote, which enhances its flavor.

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English

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