Forage Abril y Mayo

Everything is just a little tougher in rural Mexico; the meat is chewy but tasty, the pit is usually bigger than the flesh, and we eat field corn just like the livestock. This is not a place for those who care much for comfort. The area’s wild food is an interesting metaphor for what our life is like.

You must work hard to find and harvest your reward.

There will likely be more cascara (peel) than sustenance.

There is a lot of competition for your prize, but when you find what you’re looking for it will be unique, beautiful, challenging, colorful and nourishing.

April and May are the hottest months of the year and oddly, though we have not had any significant rain since October there are many lovely offerings from the forest during this time.

Parota seed pods are beautiful objects. They are harvested young for parboiling, and the mature pods are toasted in ashen coals. I prefer them from the coals, they taste like corn nuts.

parota

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