Pacaya Palm

This palm is widely sold as a decorative "parlor palm" because it is slow growing and tolerates shade. The unopened male inflorescences are harvested in Central America and Mexico for sale in local markets as a luxury vegetable. They are also put up commercially in jars of brine for export out of the region. They can be found in markets serving Central American and Mexican communities. Unlike Hearts of Palm, harvesting these does not kill the palm (as claimed on the Useful Tropical Plants site). Male and female inflorescences are on separate plants. The small black fruits are not eaten and are probably toxic.

The flower clusters, which are boiled briefly before eating, have been compared to asparagus in taste and texture, however this is just plain wrong. They most resemble, in color, appearance, taste, and texture, baby corn - in fact the Nahuatl name Tepijilote translates to "mountain corn". They can be served alone as a vegetable but often appear with scrambled eggs or other dishes where they are lightly fried. Some complain they are very bitter, but in my experience the brined ones are not much more bitter than baby corn. Fresh and unboiled they are more bitter.

The photo specimens of fresh Pacaya "chibs" as cut from the palm tree were purchased from a large market in Los Angeles (Burbank) specializing in Mexican and Central American foods. The largest was 10-3/8 inches long, 1-5/8 inch diameter and weighed 7-1/8 ounces. Cost was 2017 US $4.99 / pound.

More on Palms.

This is the form in which Pacaya is commonly available in North America. They're pretty much the same as fresh, but having already been par boiled and packed in jars of brine, they will be a little less bitter.

Some people simmer Pacaya in a couple changes of water if they can't stand even moderate bitterness, but most Pacaya affectionados appreciate the bitterness, as do I.

Finding recipes for these is surprisingly diffciult. I have determined several ways in which they are prepared.

• Battered and Fried:

    (Guatemala, Belize) Par boil the Pacaya for a few minutes and drain well. Make a batter of egg white beaten stiff and add a little corn or wheat flour (1/4 cup to 5 egg whites), salt, pepper and chili powder. Dredge Pacaya in the batter and pan fry in 1/4 inch or so of oil, turning until evenly brown. Serve with tomato sauce poured over.

• My Method:

    (tested recipe real soon (06-19)) This is similar to the above but adapted from my Huauzontle recipe, which was adapted from my Chilis Relleno recipe. Main difference: egg yolks are included in the stiff batter and Pacays are not turned while frying - hot oil is ladleed over. Tomato sauce included.

• Scrambled Egg Method

    (Guatemala - tested recipe soon (06-19)). The Pacaya is diced and mixed with chopped onion and chopped tomato. It is fried in a little oil for a few minutes, then eggs are stirred in. When the eggs are done it is served (preferably with hot sauce on the side).

• Stir Fried:

    (Costa Rica) Small Pacayas are stir fried along with other vegetables - said to go particularly well with Chayote. They can also be chopped and fried with other chopped vegetables.

• Salads:

    Pacayas can be used, simmered or raw, cut up and mixed into salads. Fiambre is a mixed salad with up to 60 ingredients, including raw or simmered Pacaya. This salad was originally to offer to the dead on All Saints / All Souls day in Guatemala. It is now sometimes also eaten by the living.

• Grilled:

    The unpeeled "Chibs" are grilled "in the shell", then opened and eaten. This method may be a little more bitter than other methods.