Chaya is a very popular leaf in Mexico because it is used as a rich ingredient in various stews; and as a medicinal plant for its properties. It is best known in the southern part of the country; specifically in the states of Quintana Roo, Yucatan and Campeche.

The most common ways to consume it is through salads (pre-cooked leaves), soups, broths or in an infusion; you can also try it in tamales, juices or eggs.

The leaves of the tree are cooked and transformed into rich recipes, which have many nutrients that help the body. It is rich in iron, calcium, potassium, vitamins A and C, as well as carotenoid compounds, magnesium, sodium, copper and zinc, essential for brain function and growth.