The Cempasúchil: A Solar Flower of the Day of the Dead
The cempasúchil, also known as zempoalxóchitl in Nahuatl, has been a symbol of solar energy guiding the transition between life and death since pre-Hispanic times. Its vibrant color, close to gold and fire, marked the path of spirits towards offerings during ancient Mexican Miccailhuitontli celebrations.
Beyond its ritual function, the cempasúchil had medicinal uses: infusions to alleviate stomach pain, fever, or parasites. Over time, its symbolic role remained unchanged, but its culinary value was only beginning to be explored.
In recent years, chefs have promoted the full utilization of cempasúchil as an edible ingredient. In Xochimilco and Milpa Alta, producers who traditionally grew the flower for altars have found a new way to preserve their crops through gastronomy.
The Corn and the Flower: An Ancestral Dialogue
The tamal, one of the oldest Mesoamerican foods, has accompanied transition rituals, harvests, and offerings.
The petals add a natural golden color, fresh herb aroma, and a citrusy twist to the traditional dough, transforming it into a distinct sensory experience. In its savory version, it can be combined with fresh cheese, poblano chili strips, or calabaza flower. In the sweet version, it pairs well with requesón and honey.
Its flavor is subtle yet enveloping, requiring precise dosage; too much can make it bitter.
According to data from the Secretaría de Agricultura, Mexico City produces over 2,000 tons of cempasúchil each season, with nearly 10% already destined for food transformation, including infusions, jams, flours, and natural colorants.
Cempasúchil Tamales: A Recipe Honoring the Dead
This recipe combines ancestral wisdom with the vibrant cempasúchil flower to create a unique and meaningful dish for the Day of the Dead.
- Ingredients:
- 2 cups masa harina (corn flour)
- 1 cup vegetable shortening
- 1 teaspoon baking powder
- ½ cup cempasúchil petals, finely chopped
- Salt to taste
- Banana leaves or corn husks for wrapping
- Filling:
- Your choice of meat, cheese, or vegetables
- Cempasúchil Crema:
- ½ cup cempasúchil petals
- 1 cup water
- Juice of 1 lime
Preparation:
- Prepare the cempasúchil crema by blending petals, water, and lime juice. Strain the mixture to remove any solids.
- Mix masa harina, shortening, baking powder, chopped cempasúchil petals, and salt to form the dough.
- Assemble tamales by spreading a thin layer of dough onto banana leaves or corn husks, adding your chosen filling, and folding them into packets.
- Steam tamales for about an hour or until the dough is cooked through.
- Serve warm, accompanied by cempasúchil crema.
Key Questions and Answers
- What are cempasúchil flowers? Cempasúchil, also known as zempoalxóchitl, is a vibrant orange flower used in Mexican culture, particularly during the Day of the Dead.
- Why are tamales significant in this recipe? Tamales are an ancient Mesoamerican food that symbolize transition and have been part of rituals, harvests, and offerings.
- What is cempasúchil crema? Cempasúchil crema is a sauce made from blending cempasúchil petals, water, and lime juice, strained to remove solids.
