Huauzontle

Chenopodium berlandieri

vegetable

Bud clusters of a goosefoot, a cousin of quinoa, stuffed with cheese, dipped in egg and fried.

Origin

Mexico

Season (United States)

July to October

Preparation

The clusters are washed and boiled for five minutes before stuffing; at the table, they are held by the stem and the buds pulled off with the teeth, leaving the stem. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

In small amounts, not counted Insoluble fibersWhat slows things down Oxalates

Did you know?

The Aztecs grew it alongside amaranth and corn.