Chamaedorea tepejilote explained

Chamaedorea tepejilote, also known as the pacaya palm, is a species of Chamaedorea palm tree found in the understory of the forests of southern Mexico, Central America, and northern Colombia.

Uses

The immature male inflorescences of the plant are considered a delicacy in Guatemala and El Salvador. The unopened inflorescences resemble an ear of corn in appearance and size.[1] Indeed, the word tepejilote means "mountain maize" in the Nahuatl language and was selected because of this resemblance.[2] The common name pacaya, referring to both the plant and its edible flowers, could be derived from the Pacaya volcano.

Pacaya has a somewhat bitter taste, although less so in cultivated varieties. It is eaten in salads (especially fiambre, a salad traditionally eaten in Guatemala on the Day of the Dead) or covered in egg batter and fried.[3] The latter dish is called envueltos de pacaya, and is often served with tomato sauce, like chiles rellenos.

Notes and References

  1. Cook. Orator Fuller. History of the Coconut Palm in America. Contributions from the United States National Herbarium. 31 December 1910. 14. Bulletin of the United States National Museum. 2. 311. 29 August 2013.
  2. Castillo Mont. Juan José. Gallardo, Negli Rene . Johnson, Dennis V. . The Pacaya Palm (Chamadorea Tepejilote; Arecaceae) and its Food Use in Guatemala. Economic Botany. 1994. 48. 1. 69. 10.1007/bf02901383. 26525149.
  3. Book: Prance . Ghillean . Nesbitt . Mark . Pieroni . Andrea . Andrea Pieroni . 2005 . The Cultural History of Plants . Routledge . 33–34 . 0415927463.