Celia’s Bean Flower and Chicatana Salad
Chef Celia Florián is the owner of Las Quince Letras and the driving force behind Cocineras Tradicionales de Oaxaca, an association of culinary custodians. She’s arguably one of the most influential female chefs in Mexico.
Listen to her story
*
Listen to her story *
From her grandmother’s kitchen to village markets, and the traditions that shaped the way she cooks. This is a personal reflection on food, family, and the importance of passing knowledge from one generation to the next.
Listen to Celia's story
*
Listen to Celia's story *
From her grandmother’s kitchen to village markets, and the traditions that shaped the way she cooks. This is a personal reflection on food, family, and the importance of passing knowledge from one generation to the next.
The Recipe
Bean Flower Salad and Chicatanas
By Celia Florián
INGREDIENTS
2 cups fresh watercress
2 oranges in segments
2 mandarins sliced lengthwise
2 avocados
½ cup fresh cilantro
1 cup rucula
1 cup bean flowers
1 cup nasturtiums
1 cup oxalis flowers
1 cup toasted chicatanas
Olive oil, lemon juice or apple cider vinegar for the dressing
salt, and pepper to taste.
PREPARATION
Step 1
Slice the jalapeños in half lengthwise, scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great) and nestle a baton of queso fresco onto the filling of each one. Be careful to rinse your hands thoroughly after.
Step 2
Place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic, tomato and epazote, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
Step 3
Add water and season with salt. Place the jalapeños and dollop the cream on top. Cover and simmer the rice over low heat until all of the liquid is absorbed (about 15-20 minutes).
Step 4
Turn off heat. Divide among 4 shallow bowls and garnish with some fresh epazote and a small bugambilia flower. Serve immediately.