Printed August 31, 2026
Aztec Huauzontle in Mole (Pre-Columbian Green Fritters)
Before the Spanish conquest, the Aztecs cultivated huauzontle as a protein-rich pseudo-grain and prepared these fritters for ceremonial occasions. Combined with a simplified pre-Columbian mole, this dish offers a taste of Mesoamerica before 1519.
Ingredients
- 1 lb fresh huauzontle (or substitute broccoli rabe flower clusters)
- 6 oz queso fresco, cut into small rectangles
- 3 eggs, separated
- 1/4 cup masa harina
- Oil for frying
- 6 dried pasilla chiles, seeded
- 4 dried mulato chiles, seeded
- 3 medium tomatoes, roasted
- 1/4 cup pumpkin seeds
- 2 tablespoons sesame seeds
- 1/2 teaspoon cumin seeds
- 3 cloves garlic
- 1/4 cup lard or vegetable oil
- Salt to taste
- 2 cups vegetable stock
Preparation
The Aztecs knew huauzontle as one of their most important vegetables, both nutritious and ceremonially significant. This recipe reconstructs a pre-contact preparation that would have been served during important religious festivals. Note that this "mole" predates the colonial-era versions that include chocolate, cinnamon, and other Old World ingredients—this is a glimpse of purely indigenous Mexican flavors.
Preparing the Huauzontle
- Bring salted water to a boil. Blanch the huauzontle clusters for 2 minutes, then plunge into ice water. Drain well and gently squeeze out excess moisture.
- Take small clusters of huauzontle and wrap them around a piece of queso fresco, forming tight bundles.
- Beat egg whites until stiff peaks form. In a separate bowl, lightly beat the yolks with the masa harina, then gently fold into the whites.
- Heat 2 inches of oil in a deep pan to 350°F. Dip each huauzontle bundle in the egg batter and fry until golden brown on all sides, about 3-4 minutes. Drain on paper towels.
Preparing the Pre-Columbian Mole
- Toast the dried chiles in a dry skillet until fragrant, being careful not to burn them. Soak in hot water for 20 minutes, then drain.
- In the same dry skillet, toast the pumpkin seeds, sesame seeds, and cumin seeds until aromatic.
- In a blender, combine the rehydrated chiles, roasted tomatoes, toasted seeds, and garlic. Blend with 1 cup of vegetable stock until very smooth.
- Heat the lard in a large saucepan over medium heat. Pour in the blended sauce (it will splatter—be careful) and fry for 5 minutes, stirring constantly.
- Add the remaining stock and simmer for 20 minutes until the sauce thickens. Season with salt.
- Add the fried huauzontle bundles to the mole sauce and simmer gently for 5 minutes to allow flavors to meld.
Historical Note: This recipe avoids ingredients introduced by Spanish colonizers—no chocolate, no cinnamon, no European spices. What remains is the ancient Mesoamerican foundation: chiles, seeds, tomatoes, and native greens, offering a rare window into Aztec palace cuisine.
