Guayabas!

Guayabas are a quintessential part of the gastronomy of Mexico

While most people in Austin were enjoying SXSW activities, I went undercover to a North Austin restaurant to an event presented by Chefs Omar Covarrubias and Victor Arellano, who were on a national tour of the U.S. presenting the “El Aroma de mis Recuerdos” program to promote Mexican guayabas.  I thought the title of the presentation, meaning  “the aroma of my memories,” was perfect for the topic. Guayabas are one of Mexico’s favorite fruits, and until very recently, unavailable in the U.S. After passing strict regulations from the FDA, guayabas from Mexico are now imported to five pilot states including Texas.

I started noticing them recently at my local grocery stores, to my utter delight. One of my favorite childhood memories is climbing up the guayaba trees at my friend Georgina Gleason’s weekend house in Tepoztlán, just about 80 km south of Mexico D.F.  We would eat them until we were sick of them, or until we noticed wiggly worms inside (the reason FDA didn’t allow them in for such a long time.) The smell is so intoxicating and characteristic, the flavor incomparable. It is like a time machine that brings me back home.

Guayaba trees are beautiful to look at too. The smell is intoxicating!

After this trip back to memory lane, I decided that something so Mexican and so unique should be featured at the official CuisineXplorers launch party tomorrow at Aquarelle.  Expect something delicious made with Mexican guayabas. I just can’t decide what recipe to make since these delicious little fruits are so versatile. The are great in desserts, but because of their high Vitamin C content and mild acidity, they pair perfectly with a variety of savory dishes.  Make sure you show up tomorrow so you can taste this and other Mexico D.F gastronomic secrets. You may even walk away with a recipe!

Happy Trails,

Claudia