The Story of Xochitl and Huitzilan
I don’t consider myself a hopeless romantic. However, when in Oaxaca I heard a love story about the Marigold flower, also known as the Cempasuchil, that captured my heart. During the week, hanging with the locals I realized they all knew the legend. They shared it with me proudly while we drank mezcal…lots of mezcal.
The tale begins with two Aztec children, Xochitl and Huitzilan, who grew up playing on a mountain and bringing flowers to their Sun God, Tonatiuh. The Sun God appreciated the gesture and would shower the children with his sun rays while they played. As they grew older, the two fell deeply in love and swore to love each other forever.
When Huitzilan was old enough, he went off to war and Xochitl vowed to wait for him. Soon after news traveled that he had been killed in battle. Xochitl was devastated and begged the Sun God to reunite her and Huitzilan. Tonatiuh, the Sun God, saddened by her pain, turned her into a beautiful, radiant Marigold that shined like the sun with a strong floral fragrance. Soon a hummingbird appeared and it was the spirit of Huitzilan. They were once again reunited and lived happily ever after.
Marigold Infused Tequila
I met Vianney the first time I went to Oaxaca. She is the reason I started my blog www.chefrosie.com. I can honestly say that meeting her changed my life. Gracias Vianney for sharing your recipe with us and inspiring me.
Marigold Infused Tequila for Día de los Muertos
Yield 4 cups
- 1 cup of organic marigold petals
- 2 cinnamon sticks
- 4 cups tequila
Combine ingredients and allow to infuse 4-7 days.
Strain when ready to serve.
Chef Rosie is the Chef Owner of Provecho Grill in Menifee, California and Xicana (coming soon). She is a two-time winner of the SoCal Chef Open and Farmer’s Market Flip, Season One, Episode One. She can also be found writing about food for Menifee Buzz and Valley News.
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