Get to know the izote flower and how to cook with it

Spring and a tree from the yucca family are responsible for producing a very special ingredient in Central American cuisine. It is the flower of izote that, with its white colors and its faint flavor, enlivens all kinds of tacos, tamales and stews.

In the abundant world of edible flowers, this is one of the most common although it is important to consume it when it is tender because when it matures it becomes bitter.

It is prepared in almost the entire Mexican Republic as well as Guatemala and Belize. In addition, it is the national symbol of the Republic of El Salvador, so in addition to having culinary uses, it has great cultural relevance.

One ingredient, thousands of recipes

According to the Encyclopedic Dictionary of Mexican Gastronomy, its uses and preparations completely depend on the territory; however, there is something in common: it is a Lenten meal because the yucca plant blooms precisely in this season.

Although in the center and the Huasteca they are usually weathered to be served with tomato sauce, in places like the State of Mexico they are fried to accompany the chorizo.

In Hidalgo, specifically in the Valle del Mezquital, it is a highly acclaimed ingredient. In addition to the preparation with tomato broth, it is common to find it in the scrambled egg in the morning with a sauce flavored with guajillo chili and cumin. In Orizaba and Córdoba, Veracruz, they are included in texmoles, combined with beans and made into tamales. and egg pancakes.

If you go to the market and find them, do not hesitate to buy a bag because it is actually an accessible food in terms of price and performance. We share a recipe so you know how to enjoy them:

Izote flower pancakes

Ingredients (4 servings)

  • 2 cups of izote flowers
  • 2 eggs
  • 1 tablespoon of ground bread
  • 1 teaspoon of wheat flour
  • 1/4 of onion chopped
  • 2 cloves of garlic
  • Salt and pepper to taste
  • enough vegetable oil

for the broth

  • 2 guajillo chilies
  • 2 tomatoes
  • 1/4 onion
  • 2 cloves of garlic
  • Cumin, salt and pepper to taste
  • 1 liter of water or chicken broth


  1. Wash the izote flowers very well and drain.
  2. Chop the onion and garlic into small cubes; and sauté in a little vegetable oil. Incorporate the izote flowers until they reduce their size and the water evaporates.
  3. Remove from heat and transfer to a container. Mix with the eggs and add the breadcrumbs, flour, salt and pepper.
  4. Heat enough oil to fry in a frying pan or saucepan.
  5. Form balls with the pancake dough and cook in oil for 5 minutes per side over medium heat or until they change color to golden.
  6. Make the broth: hydrate the chiles in hot water and remove the veins and seeds. Blend together with the tomatoes, onion, garlic and seasonings.
  7. Heat a little oil in a saucepan and serve it there. Add the chicken broth and let it cook for 15 minutes.
  8. Serve the pancakes on a plate and bathe with the broth.

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