Wood ear mushrooms

Wood ears are a traditional ingredient in various Latin American cuisines, especially in countries like Mexico, Guatemala, and El Salvador. They are a type of edible mushroom, also known as tree ears or wood ear, whose gelatinous and crunchy texture makes them ideal for soups, stews, and salads.

Native to regions with temperate and tropical forests, wood ears grow on dead wood, and their name comes from their characteristic appearance: flat and shaped like a human ear. In some countries, they are called chicozapote ears or black ear.

Properties: They are low in calories and fat, rich in dietary fiber, and contain natural antioxidants. Furthermore, they provide a unique texture and the ability to absorb flavors, making them a valuable addition in cooking.

In summary, wood ears not only contribute a delicate flavor and a special texture to dishes but also offer nutritional benefits, making them a versatile and healthy ingredient in Hispanic American gastronomy.