Mayan recipe: Chaya Cabbage Tacos

In the lush, green heart of the Mayan kingdom, the revered Chaya plant flourished. Known as the Mayan spinach, its leaves were cherished for their nourishing qualities. One day, a clever cook combined these with fresh cabbage from the market, tucked them into hand-pressed corn tortillas, and thus, the Chaya Cabbage Tacos were born - a simple yet vibrant meal, echoing the colors and spirit of the Mayan jungles.

Ingredients:

• 2 cups of Chaya leaves (or spinach), chopped
• 1 cup shredded cabbage
• 1/2 cup roasted pumpkin seeds
• 4 corn tortillas
• 2 cloves of garlic, minced
• 1 small onion, finely chopped
• 1 lime, juiced

1. Blanch Chaya leaves for 2 minutes, then chop finely. Sauté garlic and onion until translucent, then add Chaya, cooking until soft.
2. Warm corn tortillas in a dry skillet.
3. Fill tortillas with the Chaya mixture, top with shredded cabbage, and sprinkle with roasted pumpkin seeds. Serve with a squeeze of lime.