Quelites are a group of edible wild greens and herbs, foraged and cultivated in Mexico and used in traditional Mexican cooking; the name comes from the Nahuatl word quelitl. Common types include lamb’s quarters (huauzontle), purslane (verdolaga), pigweed (quelite blanco), and wild spinach (quelite cenizo), with flavors ranging from peppery and earthy to lemony and slightly bitter. They are typically sautéed with onion, garlic, and chiles as a side dish, or added to soups, stews, rice dishes, tamales, quesadillas, and enchilada fillings, pairing well with chicken, pork, or cheese. Which species are used varies by region: chaya (tree spinach) is favored in the Yucatán, while huauzontle and quelite cenizo are more common in the central highlands.