A Chef’s Tribute to Yucatán’s Indigenous Culinary Gem

march, 2025

By Chef Fernando Stovell

IN THE LUSH, VIBRANT LANDSCAPES OF YUCATÁN, WHERE TRADITION MINGLES SEAMLESSLY WITH INNOVATION, NATURE CONTINUOUSLY REVEALS ITS CULINARY SECRETS.

My recent journey through this enchanting region brought me to an extraordinary ingredient—one that is not only deeply cherished by indigenous communities but also holds immense potential for chefs eager to explore flavours and textures rooted deeply in local tradition. Allow me to share with you my profound admiration for Chaya, affectionately known among the locals as ‘Mayan spinach.

Chaya:
(CNIDOSCOLUS ACONITIFOLIUS)

With its rich emerald-green foliage, is steeped in history and culinary heritage, passed down lovingly through generations.

From my first taste, I recognised its distinct character—at once gently bitter and wonderfully earthy, reminiscent of spinach yet delivering a complexity far beyond the ordinary. Subtle notes of sweetness evoke the flavour of fresh peas and tender artichokes, accompanied by an intriguing nutty finish that lingers softly on the palate. Truly, Chaya introduces the chef to an unparalleled spectrum of flavours, an invitation to culinary creativity and sophistication.

Beyond its captivating taste, Chaya’s nutritional profile is equally impressive. It is rich in essential minerals such as iron, calcium, potassium, and antioxidants, often surpassing better-known leafy greens like kale and spinach. Furthermore, Chaya is a remarkable source of protein and dietary fibre, promoting vitality and nourishing both body and mind.

In Yucatán, traditional kitchens celebrate Chaya with reverence and creativity.

It is gently simmered into comforting soups, layered into freshly prepared corn tortillas, or blended to create a revitalising ‘agua fresca,’ brightened with citrus and sweetened with honey—a refreshing tribute to the region’s tropical climate.

Yet, as with many precious culinary ingredients, Chaya demands respectful handling. Raw Chaya contains hydrocyanic glycosides, requiring gentle cooking or blanching to neutralise these natural toxins. When prepared with care and knowledge, it generously rewards both chefs and diners alike with unforgettable experiences.

To embrace Chaya is to honour tradition, sustainability, and the profound wisdom embedded in indigenous culinary practices. This humble yet noble plant enriches our connection to Yucatán’s culture, people, and landscape, offering chefs an opportunity to create dishes that respect tradition while boldly exploring new gastronomic horizons.

Here’s to Chaya — Yucatán’s culinary jewel, ready to inspire chefs around the globe.