Maguey flower

Open flower

Closed flower

The maguey flower (Agave spp.), in Spanish, flor de maguey (Spanish pronunciation: [maˈɣej]), also known locally as gualumbo, hualumbo, quiote or jiote^[1]^{[n. 1]} is a typical product of Mexican cuisine, cultivated mainly in the rural areas of the center of the country. Due to its difficult availability, it is considered a delicacy. Maguey flowers are harvested and consumed closed (when they have not yet flowered), since once opened (ripened), they have a bitter taste.^[2]

^ Muñoz Zurita, R. "Flor de maguey". Diccionario enciclopédico de la Gastronomía Mexicana (in Spanish). Larousse. Retrieved 2021-08-27.
^ "El quiote y sus flores, las delicias del maguey". Servicio de Información Agroalimentaria y Pesquera, Gobierno de México (in Spanish). 2020-04-22. Retrieved 2021-08-27.

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[:3-1] Muñoz Zurita, R. "Flor de maguey". Diccionario enciclopédico de la Gastronomía Mexicana (in Spanish). Larousse. Retrieved 2021-08-27.

[:0-3] "El quiote y sus flores, las delicias del maguey". Servicio de Información Agroalimentaria y Pesquera, Gobierno de México (in Spanish). 2020-04-22. Retrieved 2021-08-27.

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