Vanilla: The Edible Orchid

Eva and Maite travel to Papantla, Mexico - home of vanilla. Founded by the Totonacs, vanilla's first cultivators, the city of Papantla is the perfect place to explore the history of this edible orchid native to Mexico. Plus, Maite attends a Voladores de Papantla rain ceremony and Eva pollinates a vanilla bean at a farm called, Gaya Vanilla. 

Vanilla Chicken Recipe

Ingredients: 

• 4 skinless, boneless chicken cutlets
• 2 vanilla beans, spilt lengthwise and seeds scraped
• salt and pepper
• 1/4 cup unsalted butter
• 1 large yellow onion, thinly sliced
• 1/2 a cup of heavy cream
• 1/2 a cup of ricotta 

 

Instructions: 

• Place chicken between 2 sheets of plastic wrap or parchment paper and, using a mallet, pound to 1/3-inch thickness. Season with salt and pepper.
• Heat the butter in a large skillet set over medium-high. Add the chicken and cook about 3 minutes per side or until cooked through.
• Remove chicken from skillet and set aside.
• In the same skillet, sauté the onion until soft and transparent.
• Add the vanilla seeds to the onions and cook until fragrant, about 2 minutes.
• Place the vanilla infused onions and butter in a blender along with the heavy cream and ricotta. Blend until smooth.
• Pour the sauce back into the skillet set over low heat and cook for about 3 mins.
• Return the chicken to the sauce and simmer over low heat for about 5 mins.
• Enjoy with corn tortillas and fried plantains. 

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