Frida Kahlo’s Huauzontles in Green Sauce

These huauzontles recipe served in the home of Frida Kahlo speak to her admiration and love for food made with traditional Mexican ingredients. One of the most famous painters in modern history, this bold woman knew her own mind was fiercely proud of her Mexicanidad, an international fashion icon, and the wife of painter Diego Rivera.

All of these facets of Frida will be on show at a spectacular new art exhibit—the largest in the Chicago area in more than 40 years. Opening June 5 to Sept. 6, 2021, in Illinois, “Frida Kahlo: Timeless” showcases 26 of her masterpieces. Don’t live in Illinois? No problem. The show can be attended virtually. Learn more at www.frida2021.org.

Frida Fridays in May & June

Familia Kitchen will be celebrating and helping support this once-in-a-lifetime Frida Kahlo exhibition and March 20, 2021 gala in the way we know best: cocinando. We will be showcasing her recipes and cooking her dishes on what we are calling Frida Fridays all summer long. Let’s start with a special, authentic Mexican recipe served at Frida’s wedding to Diego on August 26, 1929, as recorded in the beautiful cookbook Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo, by Guadalupe Rivera (Diego’s daughter) and Marie-Pierre Colle.

The star ingrediente is huauzontle, an edible plant native to Mexico prized by the Aztec and Toltec civilizations for its tasty seeds and buds. Its name comes from the Nahuatl nuahutzontli, combining two words: “huantl” (amaranth) and “tzontli” (hair), likely a nod to its appearance. In this green sauce-inspired dish, huauzontle is cooked in a delicate green sauce made with tomatillos, jalapeños and cilantro. We’re pretty sure Frida and Diego enjoyed tequila with this dish, so we will too.

Ready to Make Frida’s Wedding Huauzontles in Green Sauce?

Huauzontles in Green Sauce

Recipe by Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo, by Guadalupe Rivera and Marie-Pierre Colle

5.0 from 1 vote

Cuisine: Mexican

Servings

8

servings

Ingredients

• 2 lb huauzontles, cleaned and stemmed

• 1 lb Oaxaca cheese, crumbled

• flour

• 5 eggs

• lard or corn oil

• Green Sauce

• 2 lb tomatillos

• 2 cloves garlic

• 1 onion, medium, finely chopped

• 3 or 4 jalapeño chiles

• 1/2 cup water

• 1 bunch cilantro

• 2 Tbsp lard or corn oil

Directions

• Cook the huauzontles in salted water for about 30 minutes, or until tender. Drain, cool slightly, and squeeze out the excess water.
• Stuff bits of cheese between the small stems, then dust lightly with flour.
• Beat the egg whites until stiff. Beat the yolks with a pinch of salt.
• Gently fold the yolks and whites together to make a batter.
• Dip the floured huauzontles in the batter and fry in hot lard until golden. Drain on brown paper.
• Place the huauzontles in the green sauce (see below) and serve.
• Make the Green Sauce
• Combine all the ingredients (except the lard or oil)—tomatillos, garlic, onion, jalapeño, water and cilantro— in a saucepan.
• Simmer until the tomatillos are tender and cooked through.
• Let cool slightly, then puree.
• Simmer the pureed sauce in hot lard until the flavors are well blended.

Notes

•  If you don’t have Oaxaca cheese, a recommended substitute is muenster.
• This special recipe is from Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo, by Guadalupe Rivera and Marie-Pierre Colle. The book offers more than 100 recipes across a year’s holidays and festivities, celebrating the food and drink served by Frida at each. Frida’s Feasts is an essential cookbook for fans of Frida and Mexican comida tradicional.

Photo: “Frida on Bench” photo by Nickolas Muray © Nickolas Muray Photo Archives