Tepejilotes in Tomato Broth

History & Origin

Tepejilotes are the tender flower spikes of the tepejilote palm (Chamaedorea tepejilote), native to the humid rainforests of Mexico and Central America. Their consumption dates to pre-Hispanic times when Totonac, Nahua and Zapotec peoples made use of every edible part of the forest. The name comes from Nahuatl "tepetl" (hill) and "xilotl" (tender corn), referring to their resemblance to a young corn cob growing on the hillside. In Veracruz, tepejilotes are harvested before the spathes open. They are boiled to remove natural bitterness, then cooked in tomato sauce with chile, garlic, onion and epazote. Each family has their inherited preparation method passed down through generations. In Oaxaca, tepejilotes are also used with tasajo or as a filling for mountain tamales, forming a key part of the diet in Sierra Juárez communities. Their flavour is slightly bitter with herbal notes, unique in Mexican cuisine. Today tepejilotes are found in traditional markets of Veracruz, Oaxaca, Chiapas and Tabasco between March and June. Contemporary Mexican chefs have championed them as a seasonal forest ingredient of great character.