Houston Botanic Garden is open with COVID-19 safety protocols in place. Facemasks are required to visit. View Garden Rules.

Houston Botanic Garden is open with COVID-19 safety protocols in place. Facemasks are required to visit. View Garden Rules.

Calendar

Events

Celebrating Latin America
Opening Season Weekends: September 18-20

Sunday, September 20, 2020
Cultural Event
$15

Join us to see and learn more about how Latin American cultures use a variety of plants from the region that are featured in our global collection. We will also have food for purchase from the Tila’s Restaurante food truck and Popston popsicles.

Download the Latin America Regional Guide – with Garden map, schedule of events, and plant facts – in English or Spanish.

*Please note, schedule and demonstrations are subject to change.

Herbs from South of the Border
9 a.m. – 12 p.m. (Continuous Demonstrations)
Julie Fordes from the Herb Society of America’s South Texas Unit will present on Latin American herbs and their traditional uses and demonstrate how they can be used at home.

La Semilla: The Cycle of Coffee
9 a.m. – 1 p.m. (Continuous Demonstrations)
Marlén from Amanecer Co. will break down the cycle by which coffee evolves from its plant form into one of the world’s most sought out commodities. She will also share personal experiences from her time abroad in Honduras and Brazil. *Coffee bottles and coffee bags will be available for purchase

Prickly Pear in Latin American Cuisine
12 p.m. - 3 p.m. (Continuous Demonstration)
Pilar Hernandez – author of “The Chilean Kitchen” and writer for the Chilean Food & Garden blog  – will demonstrate how to cut prickly pear safely and discuss the multiple uses of prickly pear in Latin American cuisine and its benefits.

Learn from home as well by viewing the our virtual lecture at any time throughout the weekend:

Indigenous Cuisine of Texas and the Americas
Adán Medrano – author of the cookbook, “Don’t Count The Tortillas: The Art Of Texas Mexican Cooking” – will discuss Texas and Mexican plants and foods, and their Indigenous cultural roots. He will also demonstrate how to cook guisado de quelitre (braised amaranth leaves) and chipotle turkey tostadas.

Upcoming Events