Pacaya encurtida from Guatemala

[Dave-Vero]

Goya Foods regional specialties

A somewhat ill-fated trip to Loxahatchee (my car's at the dealership down there and I missed a palm sale) did result my coming back with some goodies from Winn Dixie.  La Fe brand "Pacaya--bamboo shoot" was kind of interesting.  It's supposedly really date palm inflorescences, but I wonder if it's really Chamaedorea.

Maybe even better is "Chontaduro--peach palm fruit."  Bactris gasipaes.  Too tender for Florida, alas.

"Nance--yellow cherries" was easier.  Byrsonima crassifolia

[Really full garden]

Dave, here Pacayas are Chameadorea tepejilote.They are grown at about 500 to 1000m altitude.They are a common ingredient found in every market.I like them with scrammbled eggs.They best come from Coban.

                                                                                        Scott

[Dave-Vero]

Thanks!

To North American eyes, they look a bit unusual in the bottle.

[Al in Kona]

All you people growing Chamaedorea tepejilote (Pacaya), why not save those inflorescences and use them to make some good scrambled eggs for a change of pace breakfast.  Maybe Scott has an especially good recipe he could share with us?  Did you ever think you'd be eating Chamaedorea for breakfast someday?