Adventures in El Rancho Supermercado
I got a new grocery store in my neighborhood and it’s called El Rancho Supermercado and let me tell you, it is indeed SUPER. I love anyplace where you can buy wedding cakes, tacos, and aguas frescas all in the same spot. Also, cactus juice, pulpos frescos, and a hundred kinds of dried chiles are available. Also, they have fresh chorizo in the meat case and they shape it to look like a hog head. Pretty awesome.
Anywayzzz, on a whim, and as I am apt to do, I picked up a jar of something called pacaya palm. It looked like a jar of tentacles, but after an internet search I learned it’s just some kind of flower part from a palm tree. WAY less exciting. J/K.
If you ever find you some, try this salad I came up with. Pacaya palm reminds me in texture of baby corn, and in flavor of hearts of palm, only slightly bitter. It’s complimented here by the lime juice and salty pepitas.Print
Pacaya Palm Salad
Pacaya Palm is an unusual ingredient, found in Hispanic or Latino markets with the jarred and canned vegetables
- Yield: 4 1x
- 1 16 ounce jar pacaya palms, drained
- 4 green onions, sliced thinly
- 2 tablespoons cilantro, chopped
- juice of 1 lime
- 2 tablespoons olive oil
- 1/4 cup raw pumpkin seeds
- 1 jalapeño pepper, thinly sliced
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- Layer palm, onion, and cilantro in a shallow bowl.
- Pour lime juice over.
- Heat the oil over medium heat in a small skillet.
- Fry pumpkin seeds with sliced jalapeño, chili powder and salt until puffed and golden – about 30-60 seconds.
- Pour hot oil and seeds over salad.
I bet this would also be a great way to prepare hearts of palm.