This is absolutely my new favorite thing to eat (this week)! While riding through the streets of San Miguel, Guatemala, we noticed this peculiar stem of flowers. I had never seen one before. Either way, I wanted one! Not only is it a beautiful blossom, stemming from a Yucca tree…it’s edible! Our gardener, Pedro, tells us that his wife uses them in tamales, while other people will dice them up and use it with eggs. Whilst tapping into my creative side, I remembered a recipe that I like to use with zucchini blossoms and decided to experiment with this new creature and hope for the best. The result…AMAZING! You can try this recipe with any blossom, but today…it’s with Izote blossoms!
First, wash your blossoms!
Stuff the blossoms with goat cheese, honey and rosemary…YUM!
Dip your filled blossom into a bowl of stirred eggs and place into an oiled pan. Flip a few times until it looks damn good!
Serve it with a sprinkle of fresh rosemary and a bit more honey on top.