Mongolian Potatoes? — ¿Papitas Mongolas?

Mongolian potatoes? Full Image

Dancing Dog encountered these being sold by a street vendor today near the Plaza Chica.

At first, D.D. thought they might be a variety of edible grub, like the witchetty grub of Australia, or perhaps a larger version of the chinicuil, the red worms (gusano rojo; actually the larva of a night butterfly) that sometimes grace bottles of mezcal.

But upon inquiry, the vendor announced they were papitas (“little potatoes”). Further questioning elicited alternate names, marruecas (“moroccans”) or mongolas (“mongolians”), neither of which show up in the omniscience that is Google in this context.

The quantity on the plate (shown along with a typical white potato from the market for color reference, and a 1-peso coin for size) was a mere 10 pesos (about US$0.90).

D.D. took the plunge and prepared them according to instructions from the vendor—slice, fry in a small amount of oil until tender, salt, and consume. They turn out to have a slightly sweet flavor, with a texture somewhere between a potato and a daikon radish. The vendor also mentioned that they could be eaten raw, sprinkled with a small amount of sugar or salt.

Anyone know what these red-skinned tubers might be called outside of Mexico?

Comments

[Don Cuevas]

I'm considering using hem as a subsititute for water chestnuts.

Saludos,
Don Cuevas