Maguey flower

[2] The maguey or agave plant (metl in Nahuatl)[2] is one of the most appreciated quelites in Mexican cuisine.

All its parts are used from this plant: the fiber, the sap, the flowers, the stem (quiote)[2] and even the fungi and worms that live in it.

[3] The enormous stem sprouts from its center, which can reach up to 10 m. The maguey only blooms once in its entire life.

For this reason, the indigenous peoples of Mexico do not extract all the flowers from them, as an act of respect for the plant that feeds them.

Although they are generally sold in fresh bunches in local markets, most of the harvested flowers are for self-consumption.

Due to their bitter taste, it is recommended to "deflam" (desflemar) the flowers (meaning "soften the flavor") by boiling them in salted water.

[5] When the flowers change its color to a dark green, they will be ready to be served, and they will give off a unique aroma.