If you’ve ever visited Mexico or explored Mexican cuisine, you might have come across flor de calabaza, or squash blossom. These beautiful, delicate yellow flowers come from the same plant that gives us zucchini and other types of squash, and they’ve been part of Mexican cooking for centuries. But for those who aren’t familiar with this ingredient, it’s not just a pretty flower—flor de calabaza has a rich history and a wonderful flavor that’s still celebrated in Mexican kitchens today.

For many Mexicans, flor de calabaza is a beloved ingredient, and you’ll find it in local markets, especially when it’s in season. Street food vendors often sell quesadillas de flor de calabaza, where the flower is folded into a warm tortilla with cheese and herbs. It’s a simple but satisfying dish that connects modern Mexican kitchens with ancient traditions.

Growing up in a small town in Mexico, I remember how special it was when flor de calabaza was in season. We would go to the mercado, where rows of colorful stalls displayed fresh vegetables, fruits, and these bright yellow squash blossoms. I always knew we were in for something delicious when we brought them home. My mother would cook them with onions and epazote, folding them into quesadillas or adding them to soup. The taste always took me back to that sense of home—comforting and familiar.

Now, living outside of Mexico, I still crave that flavor. It’s something that reminds me of where I come from. This time of year, when flor de calabaza is in season in Mexico, it feels like the perfect moment to share a recipe that brings those memories back to life. There’s something about the simplicity and warmth of cooking with squash blossoms that makes me feel connected to my roots, no matter where I am.

A Bit of History

Flor de calabaza, which translates to "squash blossom," has been a staple in Mexican diets since pre-Hispanic times. The squash plant itself, along with corn and beans, has long been central to the farming systems in ancient Mesoamerica. Indigenous people used every part of the plant, including the blossoms, in their everyday meals.

These flowers are most commonly harvested during the rainy season, especially in rural areas where farming is a key part of life. Today, you can find flor de calabaza in traditional dishes in many regions of Mexico, from soups to quesadillas (tortillas filled with cheese and other ingredients).

What Does Flor de Calabaza Taste Like?

The flavor of flor de calabaza is light and a little sweet, with a hint of fresh greens—imagine a milder version of zucchini. It has a soft texture that goes well with heartier ingredients like cheese or sautéed vegetables. Because of its subtle taste, it works beautifully in dishes where you want to keep things simple and fresh.

When cooking with flor de calabaza, it’s often paired with onion, garlic, and herbs like epazote (a traditional Mexican herb with a slightly minty flavor). It’s also common to find the flowers inside quesadillas or tacos, where they’re complemented by melted cheese, creating a comforting and delicious meal.

Now that you know a bit more about flor de calabaza—its history, flavor, and how it’s woven into Mexican culture—let’s get to the fun part: cooking! Whether you’re new to squash blossoms or they bring back memories of home, this recipe is a simple way to enjoy their delicate flavor. So grab your ingredients, and let’s make some delicious tacos de flor de calabaza.

Tacos de Flor de Calabaza Recipe

Ingredients:

• 2 cups flor de calabaza (squash blossoms), cleaned and roughly chopped
• 1 cup fresh or frozen corn kernels
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1-2 sprigs of epazote (optional), chopped
• Salt and pepper, to taste
• Warm corn tortillas
• Optional toppings: crumbled queso fresco, sliced avocado, lime wedges

Instructions:

1. Prep the Squash Blossoms: Start by cleaning the flor de calabaza. Gently rinse the blossoms under cool water to remove any dirt or bugs, then remove the stems and the small green sepals around the base. Roughly chop the cleaned blossoms and set aside.
2. Sauté the Vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
3. Cook the Corn: Add the corn kernels to the skillet and stir to combine. Cook for another 3-5 minutes, allowing the corn to cook through and slightly brown.
4. Add the Flor de Calabaza and Epazote: Stir in the flor de calabaza and optional epazote. Cook for about 5-7 minutes, stirring occasionally, until the blossoms wilt and the flavors meld together. Season with salt and pepper to taste.
5. Assemble the Tacos: Warm your corn tortillas on a skillet or over an open flame. Spoon the flor de calabaza and corn mixture into each tortilla.
6. Optional Toppings: Add crumbled queso fresco, sliced avocado, and a squeeze of fresh lime to each taco, if desired.
7. Serve: Enjoy your tacos with a side of salsa verde or pico de gallo for a fresh kick.

Tips:

• If you can’t find epazote, you can omit it or substitute it with fresh cilantro for a slightly different flavor.
• These tacos are light and fresh but can easily be paired with beans or rice for a heartier meal.
• Try frying these tacos to have them with a twist, or making you tortillas from sratch for them to be more authentic! (You can find the recipe here).

Whether you’re familiar with flor de calabaza or trying it for the first time, these tacos are a simple and delicious way to connect with a piece of Mexican culinary tradition. The fresh flavors of the squash blossoms, corn, and herbs come together to create a dish that’s light, flavorful, and rooted in history. We hope this recipe brings a bit of the Mexican countryside to your kitchen and inspires you to explore more of the wonderful ingredients Mexico has to offer.

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So, what do you think? Have you ever cooked with flor de calabaza before, or is this your first time trying it? Will you be making these tacos at home? Do you have any favorite ways to cook with squash blossoms? Let us know in the comments below—we’d love to hear your thoughts and recipe ideas!

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