Tacos de jamaica
Tacos de jamaica are vegetarian tacos made from hibiscus calyces, usually the flowers left over from making agua de jamaica, sautéed with onion, tomato and chile until tender and tangy.
Description
Flor de jamaica, the dried red calyx of the hibiscus plant, is best known in Mexico as the base for agua de jamaica, one of the classic aguas frescas. Once the drink is made, a pile of soft, tart, deep-red flowers is left in the strainer. Irene of My Slice of Mexico explains that these cooked solids were traditionally thrown away, but that in recent decades they have become a popular savory ingredient, especially in vegetarian cooking, where they go into stews, fried snacks and tacos. The texture of the cooked calyces, chewy and slightly fibrous, lets them stand in for shredded meat.
Preparation
Cookbook author Maricruz Avalos describes the usual method. The dried flowers are rinsed and simmered for about five minutes, then left to steep before being drained and pressed to remove as much liquid as possible; the liquid is kept as a drink. The flowers are then sautéed with onion, tomato, chipotle in adobo, cumin, salt and pepper for a few minutes. Avalos warns against overcooking, which can make them stringy, and suggests oregano, garlic or chile powder as optional seasonings.
Only the calyx is eaten. My Slice of Mexico notes that the seed pod must be removed and that the species usually sold for the drink is Hibiscus sabdariffa.
Serving and variations
Because hibiscus is sharply acidic, rich toppings balance it. Avalos finishes her tacos with avocado, crumbled queso fresco, cream and pico de gallo, and says either corn or flour tortillas work. Other cooks keep it simple with raw onion, cilantro and a bottled hot sauce. My Slice of Mexico, for example, tops the taco with the reserved raw onion, cilantro and a few dashes of Maggi or Cholula, noting that Worcestershire sauce usually contains anchovies and would make the dish no longer vegetarian. The writer adds that she never met hibiscus in savory dishes while living in Mexico and encountered it only on recent family visits, which fits the picture of a fairly new, thrifty addition to the vegetarian repertoire.
Recipe
Ingredients
- 2 cups dried hibiscus flowers (or the drained flowers left from making agua de jamaica)
- 2 tablespoons oil
- 1 small white onion, sliced
- 1 garlic clove, minced
- 1 large tomato, diced
- 1 chipotle in adobo, chopped
- Pinch of ground cumin
- Salt and pepper
- 10 corn or flour tortillas
- Avocado, queso fresco and Mexican cream to serve
Steps
- Rinse the flowers, then simmer in 1 liter of water for 5 minutes. Turn off the heat and steep 10 minutes.
- Drain well, pressing out the liquid. Chill the liquid and sweeten it to drink as agua de jamaica.
- Heat the oil and cook the onion until translucent. Add garlic, tomato, chipotle, cumin, salt and pepper and cook 2 to 3 minutes.
- Add the flowers and cook 3 to 5 minutes, until tender but not stringy. Adjust the seasoning.
- Fill warm tortillas and top with avocado, queso fresco and cream.
Taste the flowers as they cook; different batches soften at different rates.
Where to try it
- Delicias Elenita, Santa Rosa, California
- ¿Dónde María?, Guadalajara
- Tacos La Choza, Guadalajara
- Taquizas José, San Diego, California
Reviews
Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.
See also
References
- "Tacos de Jamaica". Maricruz Avalos Kitchen Blog. Retrieved 2026-10-10.
- "Hibiscus Tacos (Tacos de Jamaica)". My Slice of Mexico. Retrieved 2026-10-10.