Fig. 12
From: Diversity, management, and uses of edible plants in a Ñäñho community of Southern Querétaro, Mexico
Stews and sauces in a molcajete (mortar and pestle) from the SMT edible plants. a "white potatoes" (Solanum tuberosum) with meat; b cooked “nopalitos” (Opuntia spp.) for “tacos”; c “chilacayote” (Cucurbita ficifolia) stew; d "chile manzano" (Capsicum pubescens) hot sauce; e “quelite cenizo” (Chenopodium berlandieri) patties