You may have heard me rave on about a great bean from Michoacan called Rosa de Castilla. Well, apparently her slightly less pretty, but equally noteworthy, cousin is Flor de Castilla. When my friends Yunuen and Gabriel found then in a market in Hidalgo, I thought they were mistaken and that they were really Rosa de Castilla, but I was very wrong.

What a pretty, subtle bean! When cooked, it has a thick skin and mild, creamy interior. I had it for breakfast with some scambled eggs that had shredded chilaca chiles. Crumbled queso fresco made sense, along with tortillas.