On my last post I said that a couple of friends and I were making chiles en nogada dinners to celebrate Mexico’s Independence Day. To get the ingredients for these dinners we have been going to Central de Abasto de la Ciudad de México, or in other words, one of the largest wholesale markets in the world. In the future I will write a pots about this amazing place—for now you can read the great piece Culinary Backstreets published a couple of years ago.
Today, however, I want to write about an ingredient that is one of my late summer favorites, and that we found abundantly in the seasonal produce section of the market, flor de calabaza, squash or zucchini blossoms. Before I go any further I want to point that the best time to shop at CEDA (for short) is at the crack of dawn. Today I woke up a little before 5 am to be there around 6 am—I’m a morning person, but leaving my house at those ungodly hours is not something I am used to doing. So please have a little patience if my writing wanders off. It’s just the lack of sleep talking.
But as I was saying, we found piles and piles of these enticing blossoms. We already had in mind getting some for tomorrow’s soup. But when I saw how cheap they were, less than 1 USD for a big bundle, I had to get some for myself. There are many things that can be made with these edible flowers (I have published some recipes in the past, I just need to find them), but today I wanted to prepare a Mexican classic: quesadillas de flor de calabaza. All the ingredients I used for these quesadillas came from CEDA, blossom squash, butter flour tortillas, Oaxaca cheese, onion, garlic, tomato, and avocado oil. The recipe is very simple and I will be adding it to a recipe section soon; in the meantime, drool over this tasty quesadillas.