Huauzontle anyone? - Shopping, Growing & amp; Foraging - PortlandFood.org

Since I happen to have my Encyclopedic of Mexican Gastronomy in front of me, I'll copy down (w / out tildas or accents) the entry. Like most things in the book, it's damn good. A plant native to Mexico, with alternating leaves, ovate, with edible green flowers and very small, which I would like to translate would be better than Google's, so I'll let you deal with the Spanish:

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Thanks to that, they give me children right and wrong, and there are times when I do not know what to do with them, so I keep filling pots and places like today.

form long bouquets. Although the plant can reach two and a half meters high, the flowers are cut as soon as they have been developed to cook them as chelates. It is from March to September. The term comes from the Nahuatl huauhtzontli, huauhtli, bledo, and tzontli, hair, that is, hair or brush weed, no doubt due to its so branched form. It can be pronounced and written as guasontle, huausoncle, huazontle, huaunzontle or other similar forms. Since pre-Hispanic times, flowers have been used as food. Today, in the central states of the country, it is a highly prized food that is prepared for midday meals: the famous huauzontles cakes are made by baking the flowers in water, filling them with cheese and capeandolas. Usually they serve one or two muffins cakes in tomato sauce or pasilla chile, or green sauce. The diner breaks the cake and puts the whole branch in the mouth, holds it with the teeth and pulls it with the hands out little by little, so that only the tender flowers remain in the mouth.

p> In some parts of Puebla and Tlaxcala the huauzontles are dried and stored for dry weather or Easter, when they are hydrated in water before being prepared as already indicated. Less frequent is the use of the tender leaves of the plant, which are eaten as the quelite ash, because their taste is similar.

I actually like it a decent amount more than quelites, which you can find in the can in Portland.