In the vibrant markets of Guatemala, you might come across a curious vegetable, sheathed and resembling an ear of corn. This is pacaya, and a closer look reveals its unique nature: clusters of tentacle-like florets, reminiscent of baby corn kernels.
Pacaya is the male inflorescence of the pacaya palm, a plant commonly found in Guatemala. Cultivated for its generously sized inflorescences, pacaya is a staple in Guatemalan cuisine. Often enjoyed in salads like the traditional fiambre, pacaya is frequently preserved in brine. First-time tasters of the brined version often note a distinct bitterness, comparing its texture to crumbly baby corn, but with a vegetal aftertaste akin to bitter melon or raw zucchini, making it less appealing to children.
However, the bitterness of pacaya is not a deterrent for many who have discovered ways to mitigate it and enjoy this unique food. Fresh pacaya is prepared by removing its sheaths and blanching the florets in boiling water. One popular method is to coat the blanched clusters in a corn flour batter and pan-fry them until golden and crispy. Another preparation involves frying pacaya en huevo, encasing it in a crispy egg coating and topping it with savory tomato salsa. Despite cooking, pacaya retains a pleasant “al dente” texture. Some adventurous cooks even treat pacaya like octopus tentacles, grilling them with just salt and lemon to highlight their subtle flavor.
When seeking out this Guatemalan delicacy, be sure to specify that you are looking for food. Asking for “pacaya” might lead you towards the mountains, not for a culinary adventure, but towards one of Guatemala’s most active volcanoes, also named Pacaya, often visible from Guatemala City. To savor pacaya food, head to local markets and restaurants where you can discover the true taste of this fascinating Guatemalan vegetable.
