Dec 12, 2004, 3:22 PM
Post #3 of 5
Huazontle is sometimes called red Aztec spinach. To prepare it, wash each one and dry as well as possible. Stuff cheese into the joints, cover with egg batter (like chiles rellenos), and fry. It has a flavor similar to broccoli. The huazontle is a relative of amaranto, the plant from which amaranth seeds come--the seeds used to prepare alegrķas.
Verdolagas are purslane, a common weed. They're also often used in the delicious stew espinazo con verdolagas. They don't look much like spinach to me; their leaves are smaller than a mouse ear and very fleshy, almost like a succulent. The flavor is acidic.
Papalo and pipicha don't have English-name equivalents that I know.
Carol, ask for perifolio.