This dish is very special, because everything we will use to prepare it is harvested from my family's milpa and solar.
When my parents and grandparents are finishing up the milpa harvest, the squash is gathered too. The seeds are removed, washed, left to dry thoroughly, and then stored away for when they are needed for cooking.
For the meal, the first thing we do is toast the pepita, and once it is well toasted it is ground in the hand mill. From there, we head out to my solar's courtyard to pick chaya leaves — preferably the tender ones, because my grandmother says they are the sweetest.
Once the leaves have been picked, they are washed and set to cook in water with salt. When they are fully cooked, the heat is turned down, and right away we start pressing some delicious thick tortillas that we call penchuc. The tortillas are made from corn harvested in the milpa, so they have an unmatched flavor and aroma that you never forget.
At mealtime, we ladle the chaya broth into a cup, add the pepita, and serve it alongside lime, habanero chile, and the penchuques. This is a wonderfully rich and nourishing meal that I love sharing with family around my mother's and grandmother's bench. While we eat, my mom makes us fresh hot tortillas. It is a true delicacy, and I invite you to come enjoy it here in Pachpakal.
Fátima Castillo / Maní, Yucatán