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Fig. 6 | Journal of Ethnic Foods

Fig. 6

From: Looking into the past to build the future: food, memory, and identity in the indigenous societies of Puebla, Mexico

Fig. 6

Preparation of the Xmala maklhtutkun. A-B Some chayotes (S. edule) are taken from the plant, C The chayote is cut in pieces, and it is joined with the following ingredients: sesame seeds (S. indicum), chili (Capsicum annuum) and tomato (Solanum lycopersicum), D The sesame is toasted, then they are milled until obtaining a mass, then the chili and tomato are milled, and a sauce is obtained. In a pot with some water, we add the chayotes pieces, we put it to the fire (firewood). Once it boils, we add the sesame paste, chili and tomato. E Ready to eat

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