BACKGROUND: Mexico is one of the countries with the highest cultural, biological, and agrobiological diversity. However, an accelerated process of ancestral knowledge loss, related to the management of agrobiodiversity, native seeds, and other edible plant species management is affecting food sovereignty. This process of knowledge loss was documented at the Ñäñho region, of southern Querétaro, where our study took place. Our objective was to document the diversity of edible plant diversity, management, and use as well as the agroecosystems from which they are obtained. METHODS: Semi-structured interviews were conducted over 2 years (2021-2023) with 50 informants selected through a snowball sampling. Informal interviews and participant observations were also used with these and other people from the same community. Herbarium specimens and seed accessions were collected and photographed. RESULTS: In total, 119 edible plant species were identified. The richest families were Solanaceae, Rosaceae, Cactaceae, and Asteraceae. The edible species occur in 11 agroecosystems with 58.6% of the species native to Mexico, and 41.4% introduced. The orchard, rustic greenhouse, house "milpa," mountain hill, and backyard, have the highest species diversity. The main management types were sowing and gathering plants. Eighty-five plant names were recorded in the Hñäñho language. The plant parts used were fruits (60.5%) and stems (46.2%). The gastronomic categories with the highest species percentage were stews, beverages, and refreshments, while the highest species number used in the gastronomic categories were cacti stalks or "nopales" (Opuntia spp.), maize (Zea mays), and amaranth (Amaranthus spp.). CONCLUSIONS: The records in Southern Querétaro of edible plants and agroecosystems diversity were high. The plants, local knowledge documentation, and species management provide the basis for promoting projects focused on the Ñäñho biocultural wealth. Efforts are needed to encourage the least represented regional species. Community development programs are needed for food security and sovereignty
these are based on the local biocultural resources.