The edible mushrooms from small community Tierras Coloradas in Hidalgo, Mexico
1 Biology Career. FESI-UNAM, Faculty of Higher Studies Iztacala–National Autonomous University of Mexico, Av. de los Barrios 1, Los Reyes Iztacala. Tlalnepantla, Estado de Mexico, Mexico.
2 FESC Herbarium. Biological Sciences Department, FESC-UNAM, Faculty of Higher Studies Cuautitlan- National Autonomous University of Mexico, km 2.5 Cuautitlan Teoloyucan, San Sebastian Xhala, Cuautitlan Izcalli, Mexico.
Research Article
GSC Biological and Pharmaceutical Sciences, 2024, 28(01), 251–261.
Article DOI: 10.30574/gscbps.2024.28.1.0282
Publication history:
Received on 21 June 2024; revised on 27 July 2024; accepted on 30 July 2024
Abstract:
In Mexico, there is a rich tradition of mushroom consumption. In the state of Hidalgo, approximately 120 edible species are reported; however, there are few ethnomycological studies in temperate forest regions. The aim of this study was to report the wild edible mushrooms in the small community Tierras Coloradas in Hidalgo, Mexico. Field trips were conducted between 2022 and 2023 during the rainy season in “La Loma del Maguey” of Tierras Coloradas, a community with around 20 inhabitants. Interviews were conducted with residents regarding the mushrooms they consume and their methods of preparation. In total, 12 species of edible mushrooms were identified, with grilling or frying being the primary methods of preparation in the region. This study reports for the first time in the state of Hidalgo the consumption of Xerocomellus chrysenteron and a possible first national report of the edible use of Lycoperdon flavotinctum. Highlights the importance of mushrooms in the community's diet, as they are not harvested for sale. Studies of this kind in small communities, where migration is a social issue, contribute to the preservation and strengthening of knowledge about edible mushrooms.
Keywords:
Ethnomycology; Oak forest; Sustainability; Wild
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
