Several months ago, when I had decided I was going to commit to this project, I reached out to a few online groups where expats get their information. There is a big Yahoo Group in Michoacan and another in San Miguel de Allende. (Both, incidentally, are resources worth plugging into if you are exploring the possibility of moving to either of those areas. I’ll include the links at the bottom of this post.)
My post described that I was working on decoding the mysteries of the fruits and vegetables here in Mexico that are most foreign to most of us expats– that with this information, I would build a practical field guide and make it publicly available.
I immediately got an email from Linda, who was living outside Pátzcuaro at the time. She had come across a tuber that she said was the root of the chayote. It was no surprise that if the chayote yielded a tuber, or that if it was edible, then it was eaten. However, here in San Miguel, I had never come across it.
She sent me photos and described how she and her husband had prepared it. I was so thrilled, not just to know about this new vegetable, but that it affirmed for me that when we share information – as I wanted to do on a larger scale– it could lead others to feel safer to experiment with foods they were curious about.
Trouble was, I hadn’t been able to get my own hands on this raiz de chayote. The second hand information was great, but of course I wanted to be able to try it myself!
Recently, I was talking to a friend who lives in La Manzanilla, on the west coast of Mexico, but spends some time in San Miguel. Eileen teaches cooking in La Manzanilla, so, as a kindred foodie-spirit, when she mentioned she was going to Patzcuaro, I told her the story of Linda and the Raiz de Chayote. (AKA Chayocamote, chinchayote, chayotestle and probably other names).
So when Eileen was in Patzcuaro, she tracked it down and brought me back a whopping big tuber. Finally, a chance to try it out (that post coming soon), but what was most rewarding was Eileen thanking ME for sending her out on this mission… I know for myself what fun it is to search and discover!
SO LET’S SHARE!
How I’d love to see this work: You’re at the Tianguis, or in the Mercado and a vendor presents something– you don’t know what the heck it is, or what to do with it…
Buy it, and try it, or just take a photo of it with your phone, and share it with me here :
I’ll write a post here and will also be able to add this to the content for my upcoming eBook…because you are not the only one who’d come across that very same food and had the same conundrum– the more we share, the better it is for the community, and for the indigenous farmers from whose culture we are gaining so much… When we explore more those foods that are ancient and unmodified, we help preserve them for generations to come.
Take that, Monsanto!
The Michoacan Net – Yahoo Group: (also has a page on Facebook under same name)