Cumin flavored Mexican huazontle with onions

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Karen Hursh Graber

Cumin flavored Mexican huazontle with onions: Huazontle con cebollas y comino

Huazontle with onions and cumin © Daniel Wheeler, 2010
Huazontle with onions and cumin © Daniel Wheeler, 2010

This is a quick and easy side dish, a flavorful accompaniment to simple grilled or roasted meat or poultry. The recipe is adapted from 1,000 Mexican Recipes by Marge Poore.


  • 1 pound huazontle bud clusters (the tops, with stems and leaves removed)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large red onion, cut into thin rings
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon apple cider vinegar
  • salt and pepper to taste

Cook the huazontle in boiling water until tender. Drain and reserve.

In a large skillet, heat the olive oil and butter, add the onion and sauté until just starting to become transparent. Remove ½ cup of the onion and set aside.

Add the garlic to the skillet, cook until just tender, add the cumin, vinegar, salt and pepper and continue cooking 1-2 minutes longer.

Add the cooked huazontle to the skillet, stirring gently to combine with other ingredients. Place it in a serving dish or plates and top with the reserved onion. Drizzle with additional melted butter if desired. Serves 4 as a side dish.

Link to source article
Mexico’s Aztec spinach is healthy, fresh and local: Can you say huazontle?

Published or Updated on: June 28, 2010 by Karen Hursh Graber © 2010
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