Hello Everyone!! We’ve really enjoyed them this year. Pacaya Palm are the inflorescences of Chamaedorea tepijilote. Below are my gallery of pictures:
You just need to peel and then boil them for up to 20 minutes:
And this is how we ate them this year.
Mmmm…dipped in egg and deep-fried (Thank-you Isabel for the tip).
Cooked with Chinese Pork Soup:
The extra bits make a great garnish for my baked lentil and shitake mushroom dish:
More Pictures:
Sheer simplicity with a dollop of our own peach palm miso:
