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Chayote: Mild, Tender, Naturally Versatile
The gentle squash that takes on any flavor you give it.
MILD FLAVOR, ENDLESS USES
Chayote, the Squash That Goes With Everything
Chayote is a mild, crisp squash with a subtle, slightly sweet flavor that absorbs seasonings beautifully, whether steamed, sautéed, or simmered into soups and stews. Available smooth or spined, it’s a staple across Latin American kitchens. At Latin Specialties, we source chayote for consistent quality and freshness, case after case.
Mild, tender, and naturally versatile—chayote takes on any flavor you give it.
Chayote,Fresh Salad and Cheese-Stuffed
Mild, crisp and refreshing: a squash that takes on every flavor.
Guatemalan favorite recipe
Chilaquilas de Chayote
Chayote slices filled with cheese, wrapped in a fluffy egg batter and simmered in a roasted tomato sauce: a home-style dish from Guatemala, where chayote is called güisquil.
Ingredients
- 3 medium Latin Specialties Chayote
- 4 Latin Specialties Tomato Roma
- ½ Latin Specialties Bell Pepper Green
- ½ Latin Specialties Onion
- 3 cloves Latin Specialties Garlic
- 1 Latin Specialties Guajillo Pepper, stemmed and seeded
- 2 Latin Specialties Bayleaves
- 4 eggs, separated
- 1 ½ cups shredded mozzarella or crumbled queso fresco
- Salt and oil for frying; chicken bouillon (optional)
Method
- Peel the chayotes, cut them in half, remove the seed and slice into rounds about ¼ inch (6 mm) thick. Boil in salted water for 8 to 10 minutes, until tender but still firm. Drain and pat very dry.
- For the sauce, simmer the tomatoes, bell pepper, onion, garlic and guajillo in water until soft. Blend with salt (and a little bouillon, if using) until smooth.
- Sandwich a spoonful of cheese between two chayote slices. Beat the egg whites with a pinch of salt to stiff peaks, then fold in the yolks.
- Coat each chayote sandwich in the egg and fry in a little hot oil for 2 to 3 minutes per side, until golden.
- Heat the sauce with the bay leaves and salt to taste. When it boils, add the chilaquilas and simmer for 3 to 5 minutes so they absorb the flavor.
- Serve hot with white rice and a crisp cabbage salad.
TipDry the chayote well before coating, so the egg sticks and doesn't slide off in the pan.
From Field to Your Table
Sourcing
Trusted growers deliver consistent, quality chayote
Quality & Safety
Strict specs, traceability, and cold-chain stewardship ensure quality.
Ripeness Handling
Harvested at peak tenderness for the best texture and flavor.
Packaging & Formats
Whole, cased, or custom program packs.
On-Time Delivery
Reliable logistics to keep your supply flowing.
