CHICHAYOTE sechium edule, in Mexico: from the Nahuatl tzintli, 'lo de abajo', and chayotli, 'chayote': that is, root of the chayote. Root of the chayote plant, starchy tuber, with light brown skin and white and firm pulp, similar to that of the jicama. The most desirable reach 12 cm in diameter and up to 40 in length. the most common way to consume it is capeada and served in tomato broth; that is, the root is sliced and stuffed with cheese to make a kind of empanada capeada with egg, fried and then dipped in the sauce. The recipes and names of these stews vary from one place to another, as they are made with local cheeses and the caldillo contains some of the regional chiles, which are very varied.
