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.