- The pecan tree is the only nut species that originated in the Americas. It is native to northern Mexico and the southern United States.
Unlike other kinds of nuts, the pecan differs for its thin skin, known as “paper shell.” It has a pleasant and subtle taste and aroma, and is the perfect companion for any dish, whether sweet or salty.
Mexican pecans are prized for their quality and healthiness. Few products are as versatile in the kitchen: from stuffing a Christmas turkey, to bread, desserts, ice creams, mixed with cheese, fruit, in salads, and a long etcetera. And let’s not forget the typical pecan tamales and the renowned nueces garapiñadas (carmelized pecans).
In the town of Parras, Coahuila, at the annual Sweets and Pecan Festival, confectioners from the region show off their wares, which are based, obviously, on the local specialty: pecans.
Pecans’ monounsaturated and polyunsaturated fatty acids, such as omega-3 and omega-6, prevent the formation of blood clots and reduce the risk of heart disease. They also contribute to the optimum development of the nervous system. They are rich in protein, vitamin E, B complex vitamins, and iron.
The pecan is one of the most widely consumed natural dried fruits in Mexico. It is also processed to make snacks, sweets, cakes, ice creams, and candies, among other products.
- Nine of every ten tons of pecans are produced in northern Mexico.
- Mexico ranks as the fifth major pecan producer in the world.
- China is the number one producer.
- The annual consumption per capital in Mexico is 0.6 kg.
- Pecan production in Mexico has increased close to 80 percent in the last thirteen years.