Mexican Cubensis Mushrooms

Mexican Cubensis Mushrooms, (Psilocybe cubensis) isn’t to be confused with the Psilocybe mexicana, which is a different species entirely.

The Mexicana cubensis strain is touted as a classic strain that originated from, you guessed it, Mexico, as a third-generation isolation from shrooms that grow indigenous to the country.

As a P. cubensis shroom, the Mexicana is an easy magic mushroom to cultivate.

This strain has faster colonization than most cubensis shrooms, which makes them a beginner-friendly option. And you might enjoy that this variety has some slight physical variations in the mushroom fruits and is more potent than your typical Mexican magic mushroom.

In this article, you’ll understand what the Mexicana strain is, what you can expect from your shroom experience, and how to grow it successfully.

Mexicana Shroom Specs

History of the Mexicana Strain

This strain is believed to be an isolation of one of the psilocybin-containing mushrooms the famous Mazatec mushroom healer Maria Sabina used in her spiritual ceremonies — but we can’t know this for sure as she did use multiple types of entheogenic mushrooms in her practice.

Sabina’s use of psilocybin mushrooms would gain widespread attention in the late 1960s after she invited R. Gordon Wasson and his wife to a traditional mushroom ceremony, which Wasson would later document and publish in Life Magazine, introducing magic mushrooms to the Western World.

Potency & Psilocybin Content

There is no quantitative data for the specific potency of this strain (yet). But from our own testing, backed up by the reports we’ve been able to find online, this mushroom is POTENT. We believe the average for this shroom falls somewhere between 1.2 and 2% of total tryptamines.

While the genetics of a strain can play a key role in determining how potent they become, mycologists believe that optimal growing conditions and harvesting are even more essential for potency.

Typical cubensis mushrooms contain anywhere from 0.5–1% psilocybin content in dry weight, and there’s no way to really test this in home-grown shrooms without submitting your sample to a specialized lab.

Some of the best data we’ve obtained regarding potency so far comes from Oakland Hyphae — a black-owned, grassroots organization that runs the bi-annual Psilocybin Cup.

This competition allows growers to compete for the highest potency and shroom sizes. Samples are submitted and run through high-performance chromatography to determine their psilocybin, psilocin, and total tryptamine concentrations.

Unfortunately, no Mexicana samples have been submitted thus far into the competition.