HARVESTING & COOKING FLORES + QUIOTES DE AGAVES

On this rainy spring day, me and my compadre Zarco headed out to harvest quiote from my neighbor's yard. We carried it back to my patio where we picked the flowers and buds (this variety doesn't need the stamens removed and bitter flavors are good for you), boiled them briefly, and then cooked them in some sunflower oil and a little sea salt. The inner stalk will be roasted later. Mmmmmm!