In its natural form, chapayas (Astrocaryum mexicanum) are clusters of spiky palm fruit. When harvested and prepared, the fruit takes on a convincingly meat-like form and flavor.
Chapaya is a source of nourishment for communities living in the steamy lowland rainforests of southern Mexico and northern Guatemala. The fruit is primarily harvested in the dry season. After removing its spiny skin, cooks prepare it in a variety of ways, including roasted in an oven or pan-fried. When prepared, chapaya has a taste and texture similar to a vegan “hamburger,” almost meat, but not quite.
Atlasobscura.com does report on the Restaurante Maya Cañada in Palenque, one of the few restaurants in the world with chapaya on the menu, they combine the chopped palm fruit with scrambled eggs for breakfast or serve it with tortillas in a mix of onions, garlic, and spices in the evening.
