María Elena Jiménez Tevera harvests cuchunuc flowers in front of her restaurant, Doña Mary, in Copoya, Chiapas, Mexico. Cuchunuc, an edible flower that blooms in the springtime, is used in dishes like quesadillas, pizza and baked tamales.
María Elena Jiménez Tevera harvests cuchunuc flowers in front of her restaurant, Doña Mary, in Copoya, Chiapas, Mexico. Cuchunuc, an edible flower that blooms in the springtime, is used in dishes like quesadillas, pizza and baked tamales.
María Elena Jiménez Tevera harvests cuchunuc flowers in front of her restaurant, Doña Mary, in Copoya, Chiapas, Mexico. Cuchunuc, an edible flower that blooms in the springtime, is used in dishes like quesadillas, pizza and baked tamales.
