Epazote

The clean, pungent taste of this herb is “an essential flavor in the cooking of central and southern Mexico,” says Mackenzie. “It’s a sturdy leaf that is generally cooked in a dish, rather than sprinkled on raw.” Epazote leaves, while commonly used when boiling black beans, can also be chopped and sautéed with summer squash and corn, or placed whole inside a cheese quesadilla.

Poblano Chili

“This is the chili to make chiles rellenos,” Mackenzie says of the medium-heat poblano chili, which is deep green and four to five inches long. If you’re not up for rellenos (basically baked or fried chilies stuffed with a cheese mixture), you can also roast and peel the poblanos, cut them into strips, and sautée them with onions, or add them to tacos, quesadillas, and casseroles.

Limón

Also known as key limes, Mexican limes, or West Indian limes, these little yellow green fruits are juicy and aromatic. Mackenzie notes that the thin rind is prone to brown spots, so avoid buying limónes that are banged up or shriveled. “They are delicious in beverages, sorbets, and jams,” she adds. “And they are excellent in marinades for fish or meats and chicken.” One recipe she suggests is for agua fresca: Mix the juice and the zest of one or two pounds of limónes with sugar and water (or sparkling water) to taste. Then add ice and enjoy.

Tomatillo

These are the little yellow tomato-like fruits that come wrapped in their own papery husk. “They have a fruity, citrusy taste,” Mackenzie says. “In Mexico, they are usually cooked before using in salsa verde and moles.” She recommends buying smaller, yellow varieties for the best flavor or the purplish ones sometimes available at farmers’ markets. Then peel off the paper, rinse, and roast or boil to use in sauces or salsas.

Guava Paste

Sweet but acidic, guava fruits come in many shapes and sizes and are often used in Mexican desserts. One sweet treat is a fruit paste called ate. “It is compressed into a loaf, then sliced,” Mackenzie explains, “and can be served as a dessert with a smooth cheese and crackers.”