Chenopodium nuttalliae

Lore & Background

Huauzontle grows upright branches with red-tinted green leafy stems that superficially resemble baby broccoli, though the stems are much thinner. The plant has a polyploid genome, similar to quinoa, and in 2024 researchers published the genome of an accession from Puebla, Mexico. It is very resistant to cold and dry climates and grows even in poor soil. The leaves, branches, flowers, and seeds are all edible. The plant is used both as a herb and as a vegetable in Mexican cuisine, most commonly consumed in the states of Tlaxcala, Mexico, Guerrero, Morelos, and in the south of Mexico City. One popular dish is huauzontle pancakes stuffed with cheese and topped with tomato sauce. Huauzontle can also be encased in an egg batter and deep-fried with a stick of salty Mexican cheese. The mature seeds can be ground into flour to make tortillas. Like quinoa, huauzontle contains saponins, but in such small amounts that they pose no risk, especially when cooked.

Reader's Guide

Chenopodium nuttalliae holds significance as a traditional Mexican crop with deep historical roots. During the rule of Moctezuma, huauzontle and amaranth were the fourth most important crops after maize, beans, and chia, and many towns paid tribute to the Aztec empire in huauzontle. Its high nutritional content allows it to serve as a grain alternative in regions where other cereals are difficult to grow. The plant's resilience to cold, dry climates and poor soil makes it a valuable food source in challenging environments. Its culinary versatility—from pancakes and fritters to seasoning salads and beef fillets—demonstrates its integration into Mexican cuisine. The 2024 genome publication from Puebla provides a foundation for further research into its biology and potential agricultural improvements. Huauzontle's legacy lies in its enduring role as a nutritious, adaptable crop that has sustained communities for centuries and continues to be a distinctive ingredient in Mexican cooking.

Did You Know?

• Huauzontle literally means 'hairy amaranth' from the Nahuatl words huauhtli (amaranth) and tzontli (hair).
• In 2024, researchers published the genome of a huauzontle accession from Puebla, Mexico.