Pacaya palm

Chamaedorea tepejilote

vegetable · flower

A palm inflorescence in slender branches, bitter, dipped in egg and fried in Guatemala.

Origin

Guatemala and Central America

Season (United States)

all year round

Preparation

The sheath is removed, then the branches are blanched for five minutes in salted water to soften their bitterness, before being coated and fried.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its bitterness is prized: it is compared to that of endive.