"Excess salt"

#12642621

14 August 2025

Ernesto Garcia, a farmer and vegetable specialist, dedicates himself to the production of chicuarote peppers, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, since he is a child. He says he begins sowing seeds on a chinampa between March and April, and within a period of approximately 4 to 5 months, they reach their peak harvest time, allowing them to harvest different sizes and shades of peppers. Half a kilo of chicuarote peppers costs $35 pesos. Ernesto asserts that one of the threats to the chicuarote chile begins with its growing location and climatic conditions: excess water can ruin the crop, or excessive heat due to humid conditions impacts the chile's growth and spiciness. The presence of some chile predators, such as gophers and insect larvae like ladybugs, also has a negative impact. The chicuarote chile remains a family heirloom because the region's oldest inhabitants are the ones who master recipes that include this ingredient and share them with their children and grandchildren. A characteristic dish of the chicuarote chile is salsa, which can be made raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender.

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#12571180

21 July 2025

EDMONTON, CANADA - JULY 18: A food booth 'Little Donut Bakery' seen during a busy summer festival in Edmonton, Alberta, Canada, on July 18, 2025.

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#12571173

21 July 2025

EDMONTON, CANADA - JULY 18: A food booth selling mini donuts during a busy summer festival in Edmonton, Alberta, Canada, on July 18, 2025.

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