“De pequeña siempre estuve muy cerca de mi abuelita, sobre todo en la cocina. Ella siempre estaba haciendo lo que más nos gustaba a mis hermanos y a mí. Pero de todas las recetas hay una que me emocionaba más. Todavía recuerdo las bandejas de chancletas de pataste saliendo del horno con ese olor a queso derretido. Me podía comer todas y solo comer eso! Ahora mi abuelita no está, pero cada vez que hago sus recetas revivo todos esos momentos. Me doy cuenta que el amor entra también por la boca y que todos esos momentos que paso en la cocina luego serán bellos recuerdos para mis hijos también!”

  To each their own…word, that is. This vegetable, a cousin of the summer squash, has a different name in every single country it exists in, and just as many ways to prepare it! In many parts of the world, each part of this plant is eaten: fruit, root, stem, seeds, and leaves. But familiarly, the fruit is what is widely known. It can be breaded or fried, and is a popular diced addition in many of our soups. Most people regard it as having a very mild flavor by itself, and some find it unpalatable. But a simple, all-favorite form of eating it is baked: prepared in the form of creamy, cheesy puree-filled shells topped with cheddar cheese slices. Not a popular food to find out in the streets or restaurants, this is a homemade specialty you must know where to find!

Collaboration made by Joanna, a loving work-at-home mom from San Pedro Sula, now living in Antigua, Guatemala. She works in international network marketing from her home office in order to spend as much time with her two small children.