You Have to Try This: Squash Blossom Festival
A soft corn tortilla wraps around gently melted Oaxaca cheese, squash blossoms and zucchini in the quesadilla de flores de calabaza. In another dish, the delicate blossoms are stuffed with goat cheese that's flecked with poblano chile and epazote. These creamy pods sit atop a tomato-based sauce. Its blend of olives, capers and pearl onions nods to the Spanish influence on Mexican cooking.
"When you're down in Mexico, they're a very common ingredient," says Oyamel chef Joe Raffa. "Seasonal, still, but very common." He goes on to describe a soup so full of the flowery squash tops that it would cost $500 to make in this country. "Here, we have to be more careful about how we use them."
The small plates are available through July 26.
The comments to this entry are closed.