Another San Gregorio chinampa with squash in the foreground. The tall ‘weeds’ being cleared in the midground are actually several types of amaranth known locally as quelites and quintoniles. The youngest leaves are harvested and cooked into a sauce eaten with several meat dishes. This chinampa extends far into the distance. Fields of these dimensions probably originated early the the 20th century; earlier, most chinampas were much narrower, shorter, and often less rectangular.
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