Colorín flower: the edible red flower of Lent

What is it?

The colorín flower, also called gualumbo, equimite, pemuche or pito in different regions of Mexico, is the edible red inflorescence of the tree Erythrina americana, a legume of the Fabaceae family native to Mesoamerica. It flowers between February and April, coinciding with Lent, which makes it a ritual food of Catholic abstinence in states such as Puebla, Tlaxcala, the State of Mexico, Veracruz, Morelos, Hidalgo and Oaxaca. Its tubular flowers, of 4-5 cm and bright carmine red colour, are fleshy but contain toxic alkaloids in their pistil and seed, which is why they require careful cleaning before being consumed. They are traditionally prepared battered with egg and bathed in tomato sauce, in tortitas with beans, in Lenten revoltijo, in soups with coriander and in stews with maize masa. The Nahua, Otomí and Totonac peoples call them gualumbos in Nahuatl, kuyche'e in Maya or pemuche in Huastec regions.

Origin and history

The consumption of colorín flower is documented among Mesoamerican cultures since the Postclassic period. Fray Bernardino de Sahagún, in the Florentine Codex, describes the equimitl tree and its red flowers used as ritual offerings to Xochipilli, god of flowers and agriculture. Francisco Hernández, in his Natural History of New Spain (1577), records the medicinal and dietary use of the flower of the tzompantli or equimite. Mestizo cuisine heavily integrated it into the Lenten recipe book: in towns of the central highlands, gualumbo tortitas in sauce are an emblematic dish of Holy Wednesday and Good Friday. CONABIO Enciclovida documents its distribution from the Bajío to south-eastern Mexico. The Digital Library of Traditional Mexican Medicine of UNAM warns of the toxicity of the seeds, which contain curare-like alkaloids used ritually in low doses as anxiolytics. The flower consumed without pistil does not present significant toxicity, but the plant is still known as devil's tree in some regions for its effects in high doses.

Characteristic ingredients

Erythrina americana is a deciduous tree of up to 12 m that loses its foliage in winter and flowers before the leaves appear, showing spectacular red clusters. It belongs to the Fabaceae family alongside the bean and the peanut, and produces pods with toxic red-orange seeds. For consumption the clusters are cut at the start of flowering, the flowers are separated and the pistils and stamens (which contain erithrina and other alkaloids) are removed, keeping only the fleshy red petals. They are blanched in boiling water with salt and bicarbonate, rinsed and squeezed. They are then battered with egg white beaten to soft peaks and yolk, fried in hot oil forming tortitas that are bathed in tomato sauce with chile guajillo, garlic and onion. Other uses include revoltijo, soups with epazote and tamale fillings. They provide vitamin C, iron and plant antioxidants. In Puebla and Tlaxcala gualumbo tortitas in chile pasilla sauce are prepared, while in Veracruz they are included in empanadas and soups with masa.

Cultural significance

The colorín flower is one of the most emblematic vegetal ingredients of the Traditional Mexican Cuisine dossier inscribed by UNESCO as Intangible Cultural Heritage in 2010, particularly linked to the Lenten cuisine of the central highlands. It is part of the Lenten Ritual Calendar alongside romeritos, ahuautle, nopales and izote flower, sustaining the importance of ritual vegetal cuisine in Mexican culinary identity. For the Zoque and Ch'ol peoples of Chiapas it also represents a symbol of fertility and abundance. Economically, its harvest generates seasonal income for Nahua and Otomí communities of Puebla and Tlaxcala, especially in markets such as Atlixco, Cholula, Tlaxcala capital and Apizaco. Gastronomic festivals such as the Lenten Fair in Acatzingo (Puebla) celebrate its traditional use. SADER has promoted the sustainable use of colorín as a non-timber forest resource. Researchers at IPN and INECOL study its alkaloids for potential pharmaceutical use, without affecting traditional dietary use. Restaurants such as Mesones Sacristía de Puebla and Sud 777 include colorín tortitas on Lenten seasonal menus.

Frequently asked questions

What does the colorín flower taste like?

The colorín flower has a slightly sweet and delicate flavour, with vegetal notes similar to spinach or green beans. Its texture when cooked is soft and fleshy. Battered with egg and bathed in tomato sauce, the flower's flavour is balanced by the sweetness of the tomato, the acidity of the chile guajillo and the herbal touch of coriander or epazote.

How is the colorín flower cleaned?

The flowers are separated from the cluster, the pistil (long central filament) and the stamens (short filaments) are carefully removed, since they contain toxic alkaloids. Only the fleshy red petals are kept. They are blanched 3-5 minutes in boiling water with salt and a pinch of bicarbonate, drained and squeezed to remove bitterness and traces of toxins.

Is the colorín flower safe?

Yes, provided it is cleaned correctly by removing pistils, stamens and seeds, which contain curare-like alkaloids. Only the red petals are safe. The seeds (the red beans of the colorín) are toxic and must not be consumed. The blanching and squeezing process removes residual bitter substances, leaving a harmless and nutritious flower with vitamin C and iron.

Where does the colorín flower come from?

Erythrina americana is native to Mesoamerica, distributed from the Bajío and the Sierra Madre Oriental to Chiapas and Guatemala. In Mexico it is traditionally consumed in Puebla, Tlaxcala, the State of Mexico, Veracruz, Hidalgo, Morelos and Oaxaca, especially among Nahua, Otomí and Totonac peoples during Lent. It is also known as gualumbo, pemuche, pito and equimite depending on the region.