Monday, 1 June 2009

Flor de Izote - Yucca Flowers



As my wonderful trip to the market with Marie was coming to a close, and both of us weary and laden with exquisite spoils from the market, Marie dived off into the crowds to return with these beautiful flowers. I had seen them before, but was quite unsure of their origin and what they would be used for. I figured they would adorn the dinner table later that night, or perhaps fragrance the house with their scent. On closer inspection, these had only a light fragrance, like Jasmine, but not enough to be noticed.
Once home I soon found out that these are in fact food, and a not a beauty accessory as I had initially thought. The flowers are dissected, and it is in fact the petals that are then eaten.
In this instance, it is part of the dish known fondly here as Chuchitos (little dogs), that are parcels of meat, sauce and petals held together in a corn tortilla, wrapped in maize husks and steamed. I guess this takes me smoothly to my next post.....

4 comments:

Chris Kearin said...

Some Guatemalan students told me about flor de izote, and I was able to find some (frozen) in a local bodega. Now I just have to figure out what to do with them. I think my students said they eat them with eggs, but it seems like they might be good in fritters.

theundergroundrestaurant said...

How interesting. by the way...what has happened to you? are you still on your trip?

viagra online said...

In Costa Rica and Nicaragua Flor de Itabo call and cooked with eggs, must be put to soak in water first to remove the bitterness of its leaves, and is very delicious!

Annette said...

Goya also sells these, but jarred. They say it can be used in punch and deserts. Another item i didn't know how to use but will also be more adventurous with.