Eva Longoria experiences a first with this savory Mexican dish featuring vanilla

While vanilla is commonly used in sweets, in Mexico—its birthplace—the spice finds its way into a variety of savory dishes.

Norma Gaya’s family has a long tradition of vanilla cultivation. Their Gaya Vai-Mex plantation in Gutiérrez Zamora, Veracruz, is the oldest in the area.

The indigenous Totonac people first began harvesting beans from the Vanilla planifolia, a tropical orchid native to the Gulf of Mexico’s Veracruz region. After the Aztecs took over, they levied a tax on the Totonacs in the form of this precious spice. Following the Spanish conquest in 1519, vanilla was exported to Europe where it became a highly coveted spice.

The labor-intensive nature of vanilla cultivation makes it one of the most expensive spices in the world, second only to saffron.

Gaya is the first woman to lead her family’s vanilla enterprise, founded in 1873.

“On my first day, I had to drink extensively with the vanilla farmers to gain their trust,” Gaya recalled to Budget Travel in 2007.

In her kitchen, Gaya incorporates the surprisingly versatile vanilla into a wide range of dishes, from salad dressings to coffee, pasta, and even chicken.

Gaya’s great-grandfather crafted the family’s renowned vanilla chicken recipe, featuring a rich, buttery sauce.

She prepared this beloved dish for actor, producer, and TV host Eva Longoria, who refers to herself as “probably the biggest fan of vanilla,” during an episode of the Dinogo Original Series “Eva Longoria: Searching for Mexico.”

In this unique dish, the chicken is simmered in a sauce made with 4 tablespoons — or a full ¼ cup — of pure vanilla extract. The chicken is then garnished with black vanilla seeds scraped directly from the vanilla bean.

“It’s like caviar — you only need a little bit,” Longoria remarked about the vanilla seeds.

Gaya refers to it as ‘black gold.’

“I’ve never had chicken with vanilla before,” Longoria said as she assisted Gaya in preparing the dish.

“Oh my God. Everyone has to try this once we’re done filming,” Longoria exclaimed after tasting the vanilla chicken for the first time.

Vanilla-Spiced Chicken with Creamy Sauce

You can find whole vanilla beans at specialty grocery stores or order them online.

Serves 4 to 6 people

Ingredients

2.2 pounds (1 kilogram) of boneless, skinless chicken thighs and drumsticks, cut into large chunks

½ cup (118 milliliters) of apple cider vinegar

Salt and freshly ground black pepper, to taste

6½ tablespoons (90 grams) unsalted butter, separated

2½ cups (125 grams) of diced white onion

2 cups (473 milliliters) of heavy cream

2 cups (473 milliliters) of whole milk

¼ cup (60 milliliters) of vanilla extract

1½ tablespoons (10 grams) of ground allspice

Vanilla bean (optional ingredient)

Warm tortillas for serving alongside

Directions

1. In a bowl, mix the chicken with apple cider vinegar and season with salt and pepper.

2. In a saucepan, melt 3½ tablespoons (50 grams) of butter over low heat for about 2 minutes. Add the onions and cook, stirring often, until they become translucent, approximately 10 minutes. Remove from the heat, then transfer both the onions and melted butter to a blender. Add the cream, milk, and vanilla extract, and blend until smooth and well combined.

3. In a saucepan, cook the chicken over medium heat with the remaining 3 tablespoons (40 grams) of butter, then add the creamy onion mixture along with the allspice. Let the chicken simmer until fully cooked, around 30 minutes. The internal temperature should reach 165°F (74°C).

4. Plate the chicken and sauce, serving each portion with warm tortillas on the side. Optionally, scrape the black vanilla seeds from the vanilla bean pod and sprinkle them over the dish for added flavor.