Vegetarian Recipes of Yucatan

Chaya, also called Mayan spinach, grows readily here in Yucatan. The leaves must be cooked, and they are very high in protein, vitamins, and minerals. This recipe is a Yucatecan version of the classic Greek Rice with Spinach. I substituted limes instead of lemons, and chaya instead of spinach. If you want to try it outside of Mexico or the southern United States, just use spinach, kale, or any other leafy green vegetable. This makes a great side dish with fish, and can be served hot or at room-temperature.

Arroz con Chaya

Makes 4 side-dish servings

1 Cup water

½ tsp pepper

1 tsp dried oregano

1 tsp chicken stock (or vegetable) granules

1 lime

½ cup long-grain rice

1 medium onion, chopped

2 cloves garlic, minced

½ kilo(I pound) chaya, steamed and chopped

In saucepan, combine water, onion, garlic, oregano, chicken stock, and pepper. Bring to a boil; stir in rice, reduce heat, cover and simmer 10 minutes. Stir in cooked chaya. Cover and cook 5-10 minutes more until the rice is tender. Stir lightly with a fork and mix in lime juice. May be served hot or cold.

2 large potatoes

1 tbsp. olive oil

2 tbsps. mayonnaise

2 tsps. fresh lime juice

1/4 tsp. chili powder

salt and pepper to taste

Preheat over to 450F. Peel the potatoes and halve lengthwise. Cut potatoes cross-wise into 1/4 inch thick slices, and on a baking sheet, toss them with the oil, salt, and pepper to taste. Bake potatoes in one layer in the middle of the oven for about 15 minutes, until soft. In a serving bowl, stir together the mayonnaise, lime juice, and chile powder. Add warm potatoes and gently combine.

4 tomatoes, seeded and chopped

1 small chile, seeded and ribs removed

¼ kilo pumpkin seed paste

1 bunch cebollinas, chopped

juice of 1 sour orange

small bunch of cilantro

1/2 tsp salt

Mix all ingredients and use as a dip for chips or crudites