At this time of year, the flor de izote, or yucca flower, blooms in Los Angeles. Chef Karla Vasquez bought some at a Salvadoran market, and prepared a recipe from her book The Salvisoul Cookbook.
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Christopher Intagliata is an editor at All Things Considered, where he writes news and edits interviews with politicians, musicians, restaurant owners, scientists and many of the other voices heard on the air.