A food resource for natives and mestizo groups of Mexico: the wild mushrooms

Abstract

This paper introduces and discusses general information about Mexico’s alimentary wild mushrooms. These had been a main part of the original and half-caste cultures of our country feeding resources. Historical and current information about this subject, supports that fact. We cover the traditional nomenclature and the mushrooms’ cultural importance and nutritional value, recollection processes and traditional commercialization, as well as some preservation practices, and emphasize some culinary and biotechnical aspects. Finally we stress the importance of academic activities related to diffusion and divulgation of the subject, emphasizing some of the risks that mushroomsand its culture run; and stating some proposals and recommendations that –in the our opinion– must be rapidly dealt with.