Mexico Travel Book Winter-Spring 2017
This beautiful country is full of poetry and magic, and the talents and hospitality of the people is experienced by every visitor. In our magazine we invite you to get to know Mexico and to visit it. We offer a glimpse into a new world with interesting information, culture and much more! Este hermoso país está lleno de poesía y magia, y los talentos y la hospitalidad de la gente es experimentada por todos los visitantes. En nuestra revista le invitamos a conocer México y para visitarla. Ofrecemos una visión de un nuevo mundo con información interesante, cultura y mucho más!
This beautiful country is full of poetry and magic, and the talents and hospitality of the people is experienced by every visitor. In our magazine we invite you to get to know Mexico and to visit it. We offer a glimpse into a new world with interesting information, culture and much more!
Este hermoso país está lleno de poesía y magia, y los talentos y la hospitalidad de la gente es experimentada por todos los visitantes. En nuestra revista le invitamos a conocer México y para visitarla. Ofrecemos una visión de un nuevo mundo con información interesante, cultura y mucho más!
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From the Market<br />
Chapay<br />
Light brown pods are cut<br />
open to retrieve delicate<br />
florets that somewhat<br />
resemble corn cobs.<br />
Las vainas marrones<br />
claras se abren para recobrar<br />
floretes delicados<br />
que se asemejan algo a<br />
las mazorcas de maíz.<br />
Astrocaryum mexicana is a palm tree<br />
called chapaya in Tabasco and Chiapas<br />
and during the dry season the closed<br />
young florets are harvested and prepared<br />
into many colorful dishes. The tender<br />
ones are considered the best. Chapay<br />
flowers contain high amounts of proteins,<br />
minerals, and vitamins. They complement<br />
the diet of locals and bring diversity to<br />
signature plates in top restaurants.<br />
Most often florets are boiled first and<br />
then stewed with other vegetables, fried<br />
with eggs or prepared in a special stew<br />
called Chapay a la Mexicana.<br />
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