Featured in Vallarta Lifestyles Magazine, Summer/Fall 2008 issue.
Chayote, a staple of the traditional Mexican diet, is a member of the squash family. It has a thin, coarsely wrinkled skin fused to white flesh, with a texture that could be described as a cross between a cucumber and a potato. It can be eaten raw in salads or used in a variety of traditional recipes, including soups and stews.
Chayotes con Crema is one of the more popular dishes, made by boiling whole chayote for about 30 minutes, or until tender when pocked with a fork. Cool it, then cut it into cubes and mix with crema, or sour cream, for a delicious side dish.