It is found naturally in central Mexico particularly in previously lacustrine environments where the mineral salt forms a sedimentary crust.
However, baking soda and table salt may be used as a substitute, but tradition dictates that the taste of tequesquite cannot be replaced.
Tequesquite is also used for cooking nopales and other vegetables as it retains their bright green color; to soften dried beans; and as a meat tenderizer, similar to sodium bicarbonate.
[citation needed] It is used as a leavening agent by boiling with a solid tequestuite stone and the shells of ten tomatillos in a cup of water and strained.
[3] Tequesquite is also used in the preparation of cobalt blue and orange that is used to decorate handmade pieces, especially in Puebla Talavera.