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Chef in the Market – Chino Perez, Kichana

September 29, 2019 @ 12:00 pm - 1:00 pm

Join us for a special Chef in the Market cooking demonstration to celebrate height-of-the-season market ingredients. Market-goers can watch as Chef Chino Perez of Kichana prepares a Peruvian-inspired dish made with local PNW ingredients, while sharing skills and ingredient knowledge. Find our Chef in the Market stage at Lents International Farmers Market on Sunday, September 29. The demonstration starts at 12 p.m. and includes a sample of the day’s recipe.

Chef Chino Perez of Kichana will be making a Sautéed Chayote with Tomatoes and Greens.


About Chayote

Chayote is used around the world in many different cultures and is predominately used as a carrier to soak up accompanying ingredients, not unlike potatoes or summer squash. Chayote has adopted many other common names including Vegetable pear and Mirliton in North America, Sayote and Green Gold in the Philippines, Christophene in the Caribbean and France, Pipinella in Italy, Pipinola in Hawaii, and originally Chayotli by the Aztecs.

Chayote has a mild flavor and good texture. It is crunchy and very mild with a slightly sweet taste and light notes of cucumber. The Chayote fruit is just one of the edible elements of the plant, and its tendrils, flowers, and roots are also consumed.

When ripe, Chayote can be peeled, sliced, and added to soups, stews, curries, and casseroles. Fully mature Chayote can be boiled and mashed or slow roasted and served like a potato as an accompaniment to main courses featuring grilled meats and fish.


Lents International Farmers, the Amaros, recommend boiling and then peeling chayote to avoid the sticky residue the squash secretes when cutting into the raw fruit.


Boiling Chayote Whole:

  1. Wash the chayote in cold water. Scrub gently to remove any soil, if necessary.
  2. Bring a large pot of water to a full boil. Place the whole chayote in the pot and bring the water back to a simmer. Boil the chayote for 30 to 40 minutes, or until it is tender enough to pierce easily with a fork.
  3. Cool the chayote.
  4. Then:
    1. Peel the chayote and cube or slice it as desired for sautéing or adding to stews and casseroles.
    2. Cut it in half remove the single large seed from the center. Scoop the flesh from the peel to add body to soups.




Serves 3



  • 1 tablespoons butter
  • 1 large chayote, peeled, halved lengthwise, pitted, thinly sliced
  • 1 tablespoon chopped fresh parsley, divided
  • 1 garlic cloves, chopped
  • 1 green onions, thinly sliced
  • tomatoes
  • greens



  1. Melt butter in heavy large skillet over medium-high heat. Add chayote, 2 teaspoons parsley, and garlic.
  2. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions.
  3. Transfer to bowl; sprinkle with 1 tablespoon parsley.



  • Sauté both chayote & potatoes
  • Substitute shallots in place of garlic & green onion



September 29, 2019
12:00 pm - 1:00 pm
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