El Salvador flor de izote con huevos makes use of their national flower. This is a beautiful flower when in full bloom. Here in the states it is called the Lord’s candle or the Spanish bayonet. The delicate petals after the stamen is removed and boiled are delicate treats with a flavor similar to the leaves of an artichoke closest to the heart. This recipe is very labor intensive and to find the flower may prove difficult. For me, they grow where I live here in high desert, so I was thrilled to make the recipe.
Did you know that indigo was the most important crop in El Salvador during colonial times? Indigo comes from a plant called Anil. the extraction of the die is done by pressing the plant with bare feet. Anil is the Spanish word for Indigo. If you would like to learn more about this little Central American country be sure to check out “Our Journey to El Salvador”. There you can also find more authentic recipes to go with your El Salvador flor de izote. I highly recommend the El Salvador refried beans, they are the best I have had.
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El Salvador Flor de Izote (yucca flower with eggs)
A wonderful dish that tastes a bit like artichoke.
- 1 flor de Izote
- 6 eggs
- 1 onion diced
- 1 red bell pepper diced
- 1 tomato diced
- salt and pepper to taste
- Remove the stamen from each flower of the izote
- Rinse the petals
- Put in boiling water for 5 minutes and set aside
- In a frying pan, saute the onion for a few minutes along with the bell pepper and tomato until soft.
- Add in the eggs and scramble
- Add salt and pepper to taste
- Add in the izote petals and stir to incorporate to heat through.
- Serve warm with some refried beans, Enjoy!