The Urban Foodie: Flor de Izote

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 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.; 27 June 2009 at 18:08
theundergroundrestaurant said...: How interesting. by the way...what has happened to you? are you still on your trip?; 13 February 2010 at 22:28
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!; 24 May 2010 at 23:46
Unknown 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.; 29 September 2010 at 21:39

MUSINGS AND QUOTES ON FOOD

"My weaknesses have always been food and men, in that order."

Dolly Parton

"Fish, to taste right, must swim three times - in water, in butter, and in wine."

Polish Proverb

"A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do."

P.J. O'Rourke

"An empty belly is the best cook."

Estonian Proverb

"A gourmet who thinks of calories is like a tart who looks at her watch."

James Beard

"The smell and taste of things remain poised a long time, like souls, ready to remind us...."
Marcel Proust

"When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in it in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one's ramble was over and slippered feet were propped on the fender, of the purring of contented cats, and the twitter of sleepy canaries."
The Wind in the Willows, by Kenneth Grahame

"People are more violently opposed to fur than leather because it is safer to harrass rich women than motorcycle gangs."
Unknown

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class."
Jeff Smith, The Frugal Gourmet

"Never eat more than you can lift.."
Miss Piggy, Diva.

"The squid is so cooperative. Its body forms a tube that can be stuffed with marvelous fillings. You don't have to be Greek to enjoy this one. "
Jeff Smith, The Frugal Gourmet

"The joys of the table belong equally to all ages, conditions, countries and times; they mix with all other pleasures, and remain the last to console us for their loss."
Jean Antheleme Brillet-Savarin, The Physiology of Taste