I had chilacayote jam on toast for my first breakfast this morning. (Yes, I had two breakfasts.) Chilacayote is a tough little pumpkin that is cooked in syrup in Latin America. It has an odd crunchy texture that makes an audible sound when you bite it -- the fibrous flesh absorbs lots of the syrup.
Years ago, Guatemalans nicknamed President Juan José Arévalo "the chilacayote" when he survived a car wreck in which his automobile went over a cliff and disintegrated. The President survived unhurt. Which is why they called him "a tough little pumpkin."
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Like the Mexican marmalade I've written about before, the chilacayote I had was made by Conservas Valdez in Nuevo Leon, Mexico. For information about these Mexican conserves, write to: Juan C. Valdez, Conservas Valdez, Terracota #112, El Barro, Santiago, Nuevo Leon, Mexico or call 81-8266-0591.