In orizaba, they make wonderful batter-dipped fritters with chayotextle, the potato-like root of the chayote plant. Do you suppose any chayote supplier here has thought of digging up the roots and selling them? Not so far — but I have hopes that the situation will change.
Meanwhile, I make a very good version of the same fritters using yuca root. This is not really a distortion, because people in Veracruz apply the same delicious mashing/batter-coating/frying treatment to all