Cooking with Flor de Bótil

Flor de Bótil

Flor de Bótil

I was walking through Mercado Viejo in San Cristóbal the other morning when I came across a girl with a large pile of small, scarlet flowers. I had never seen these before and of course I was curious as to what they were. I stopped under her umbrella and asked what these little blooms were. She replied "flor de bótil". She proceeded to tell me they were delicious and how to prepare them by boiling them and then mixing them with eggs. I was intrigued and they were to beautiful to pass up, so I took 10 pesos worth. Marta was at the house when I returned and she explained to me that they were the flower of the beans on the milpa. Marta, knowing I love to cook, also suggested that I sauté them with onion and tomato. I knew I had some experimenting to do in the kitchen. 

Buying Flor de Bótil at Mercado Viejo in San Cristóbal de las Casas, Chiapas, Mexico.

Buying Flor de Bótil at Mercado Viejo in San Cristóbal de las Casas, Chiapas, Mexico.

The next morning I woke and took the pups out for one of our morning hikes. This time I took a different route and ended up wandering through a gorgeous milpa abundant with corn, squash and flor de bótil. There they were! Twisting their way up stalks of corn with their tiny little reg flags signaling the bees. I got excited to get home to the flowers I had waiting to be cooked.

Flor de Bótil growing in Chiapas, Mexico

Flor de Bótil growing in Chiapas, Mexico

Flower of Flor de Bótil

Flower of Flor de Bótil

Bean shoots growing up the corn stalk

Bean shoots growing up the corn stalk

Beans, squash and corn all growing together on a milpa in Chiapas, Mexico

Beans, squash and corn all growing together on a milpa in Chiapas, Mexico

When I got home, I decided to make a basic base with the flowers that I could use in a variety of dishes. So here's what I did...

• Rinse the flowers in water, cleaning of dirt and debris. Separate any wilted and discolored flowers. You don't need to cut the shoots, as they will shrivel and shrink as you cook them.
• Place clean flowers in a large sauté pan and add water until flowers are completely submerged and about 1/4" of water over them. Salt water very well.
• Bring to a boil and reduce heat.
• Simmer for 7-10 minutes until shoots and flowers are tender and flowers begin to darken.
• Remove from heat and strain off water.

The flowers are edible at this point and make a healthy side dish with a little salt and pepper.

Tamale served with Flor de Bótil sautéed with garlic and onion over refried beans

Tamale served with Flor de Bótil sautéed with garlic and onion over refried beans

But to kick them up a little...

Return to pan with a finely diced garlic, onion and sauté with a little olive oil or butter. Now this makes a super tasty side dish that you can serve with rice and beans, tamales or even put on a tortilla and make a veggie taco.

Also with this mixture, you can add to fried potatoes, scrambled eggs or make an omelet with some quesillo. You can make empanadas or a fried cake similar to torta de huauzontle.

Don't be afraid to try this legume if you see it in the market. And once you notice this beautiful flower, you'll see it everywhere; on farms, on the roadside and even in local textiles. Seeing it's representation in local art, makes you realize how important this plant is to the region.

Read more about Flor de Bótil on Milpapedia.

Flor de Bótil depicted in local textile embroidery

Flor de Bótil depicted in local textile embroidery