Squash blossoms are one of the most iconic fillings in Mexican cooking. Their season is brief, their flavor subtle, and their arrival is something we anticipate each year.

There are many ways to treat flor de calabaza, ranging from the complex (stuffing with cheese, battering, and frying) to the utterly simple (tucking raw blossoms into a quesadilla and allowing them to wilt just slightly with heat). 

One of our favorites is commonly found on the streets of Mexico City during their season: a guisado, or stew, consisting of lightly sautéed blossoms with onion, chile, and epazote, melted into quesillo on a blue corn tortilla quesadilla. With something so delicate and fleeting, few ingredients are needed, just reverence and care.

Organic Corn Tortillas

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