The first time you peel back the thick, waxy skin of a chayote squash—*Sechium edule*—you’re not just uncovering a vegetable; you’re unearthing a culinary time capsule. This unassuming, pear-shaped gem, native to the cloud forests of southern Mexico and Central America, has been a staple in Indigenous diets for over 9,000 years. Its mild, slightly […]