Pacaya Palm (Chamaedorea tepejilote)

Family: Arecaceae | Edibility: Choice Edible (4/5)

Pacaya Palm, Chamaedorea tepejilote, is a small palm tree from the Arecaceae family found in southern Mexico, Central America, and northern Colombia where it is considered to be an important vegetable crop and an ornamental. It is usually single-stemmed and grows up to 7 m in height and 10 cm in trunk diameter. The trunk has swollen nodes and the crown is composed of loose dark green fronds.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Flowers

Harvest Seasons: Spring, Early Summer

Flavor & Culinary Uses

flavour, it is sometimes cooked in several changes of water. — Edible portion: Cabbage, Palm heart, Male flower, Bracts.; The immature, male inflorescence is eaten raw or cooked.; The male flower is eaten while immature in salads.; It is also boiled or fried in egg batter.

Habitat & North American Range

Moist, humus-rich soils in the understorey of the rainforests. Forests, often on limestone soils, at elevations up to 1,600 metres. (Zone 10)