Chaya in a Drink? Why Not? It's So Damn Good for You, It Might as Well be Drunk!

I found chaya on Isla Holbox.  It's a funky wheatgrass/spinach like plant that is said to clean you out.  Natures colonic.  Love that stuff.  My favorite island chef, Juan Pablo, first tossed it in a crispy empanada for me to try and once I realized its like nighttime benefits, I became obsessed.

One morning, whilst tooling around on the golf cart on the hunt for a before-10am mojito, we happened across a super chill hotel on the beach.  Las Nubes  (check out the pix on the link - that joint was $800 a night and I was like - you mean PESOS?  Oh no, $800 large...) wasn't even open yet for bar service, but oh those good waiters could see the panic in our eyes at the idea of not having a drink for the road.  Only in Mexico.  Suddenly the bar was indeed open and drinks were being prepared.  Hefty tip for you sir.

After a couple of minty mojitos and a brilliant ginger/pepper margarita, I brought up the elusive chaya to our waiter and he was delighted to grab some from the kitchen.  Don't eat it raw, Misty!  Poisonous if you do.  Just like nettles.  I once had those in Switzerland and formed the same obsession afterward, but that's another story for another day.

Well, toss it in a drink I told him.  Smother it with rum, ice, cucumbers, whatever...blend it up.  Forget it mixed with eggs.  Who has time for food at this moment - especially when ya know that Juan Pablo's fryer will be hoppin' soon.  We'll even name it after your hotel and people will come in droves for the Nubes Chaya Chiller. That's some shit I'd hop on a plane for.

And, so he did.  It was like the green machine with hefty swigs of dark rum.  All cold and delicious and good for you. 

A buzz is a buzz is a buzz...

Comments

[Louise]

Cazuelas M&J on Isla Muj. makes a chaya & OJ that is to die for.

[Healthy Foods Blog]

Those look high class drinks! Pretty impressive cocktails!

[Freely Living Life]

Mmmmmm, looks fabulous! <3

[kim]

I've never caught a cold, flu or any 'bug' that I felt could outlive sufficient bourbon, but I'm a little unsure how mixing chaya (still raw) into booze can counteract the cyanide??

Beautiful looking drinks, but clearly a "killer" cocktail!!