Yucca Flower Recipe
This traditional Costa Rican recipe features flor de itabo — also known as yucca flower or flor de izote — cooked into a flavorful picadillo with potatoes, achiote, onions, and peppers. Slightly bitter and deeply savory. It’s comforting, unique, and perfect with rice or tortillas.
Ingredients
- 1 pound yucca flowers
- 3 medium-size potatoes
- 3 tablespoons butter
- ½ medium-size onion chopped
- ½ red bell pepper chopped
- 1 teaspoon achiote annatto
- 1 cup water
- 2 teaspoons salt plus 1 teaspoon for boiling the potatoes
- 1 teaspoon black pepper
- 1 bunch fresh cilantro chopped
Instructions
- Boil the potatoes in a large pot with plenty of water and 1 teaspoon of salt. Cook for 20–25 minutes, until fork-tender but not falling apart.
- Remove the potatoes from the pot and set aside. In the same water, blanch the yucca flowers for 2–3 minutes to reduce bitterness and remove saponins. Drain and discard the water.
- In a large saucepan, melt the butter over medium heat. Add the onion, bell pepper, and achiote, and cook for about 5 minutes, until the vegetables soften and take on a reddish color.
- Cut the potatoes into medium-size cubes, then add them to the pan along with 1 cup of water, salt, and black pepper to taste. Let everything simmer on low heat for 5–7 minutes, stirring occasionally so the potatoes stay moist and don’t dry out.
- Add the yucca flowers and gently stir until they’re coated with the achiote base. Add a splash more water, salt, or pepper if needed.
- Cook for another 5–7 minutes, or until the flavors have come together and the texture is to your liking. The potatoes should still hold their cube shape.
- Turn off the heat and stir in the chopped cilantro. Serve warm with rice or tortillas.
Video
Notes
- Yucca flowers are also known as flor de itabo in Costa Rica and flor de izote in countries like Mexico and El Salvador.
- If it's your first time trying them, use fully opened flowers; they're less bitter than the closed ones.
- Blanching the flowers in boiling water for 2–3 minutes helps reduce bitterness and remove saponins.
- Cilantro is added at the end to preserve its fresh flavor and color.
- This dish is seasonal — yucca flowers bloom once a year in spring (around May or June in the U.S.), so don’t miss your chance when they show up! 📍For more Costa Rican recipes, visit thelatinspoon.com.