POSTED IN: Vegetables , Ingredients
TAGS: broccoli , cuazontle , food , huauzontle , Huazontle , ingredient , Mexican , Native plant , rapini
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They have a strong smell when you get close. Similarly as the Epazote, Huauzontles have a deep, clean and almost astringent smell. Some people say they taste similar to spinach or watercress. It seems to me, they have a welcoming and original, light bitter taste (continue for more information and photo).
Though they have been commonly eaten during Lent for centuries, but they are also eaten throughout the year. Since they have become increasingly popular in the US -where they used to be considered a weed- they are now being imported and also grown. They are now available in many Latino and International stores.
In Mexico, huauzontles are considered a nutritious, exotic, filling and delicate ingredient.
The most common way to eat them is what is called tortas de huauzontle, where they are boiled, drained, covered in cheese, battered and then bathed in one or another kind of sauce. The thick stem is not removed and people pull the edible part of the huauzontles with their teeth. It is fun! Yet, it is also messy.
I am fond of making croquettes out of them, which I shall post shortly.
Yum! Eso de croquetas suena deli... Y todo el huauzontle que quieras, mientras no sean romeritos... Jaja. Son lo único que no me gusta (ya sé, ya sé, eso me hace una terrible mexicana, pero qué le voy a hacer).Mónica | May 10, 2010 7:02 PM
Had them once in a tiny dive in Yucatan, they were excellent, and pulling the edible part off the stem with your teeth was half the fun!Al | November 26, 2011 9:58 PM
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