On Monday I spent the day with my former student Megan and her husband John. That morning I took the Metrobus from Alejandro's house to the Airbnb where they are staying, a journey of more than an hour. From there we went to the neighborhood where my apartment is located to have breakfast at another one of my favorite restaurants, El Cardenal. The place is exceptionally popular for their breakfasts, and on weekends there is long wait for seating. However, on a Monday morning we were seated immediately at an outdoor table.
John ordered an omelet with strips of poblano peppers, and Megan and I both had an omelet with "huazontle".
"Huazontle" is sometimes nicknamed Aztec broccoli. Although it does somewhat resemble broccoli, the two vegetables are not related.
|(photo taken by Megan)|
"Huazontle" has been cultivated in Mexico since pre-Hispanic times. It is resistant to cold and drought and grows well even in poor soils. It is rich in minerals and vitamins, and in Aztec times it was one of the most important crops. Today, however, "huazontle" and other pre-Hispanic vegetables are in danger of disappearing due to the fact that they are no longer used as much in modern cooking. So, I guess Megan and I were doing our small part to ensure the continued cultivation of "huazontle". Along with our omelet, there was something whose name I have forgotten. It was a small cake make of tender corn.