Oyamel Cocina Mexicana, part of Chef José Andrés’ ThinkFoodGroup is celebrating the summer harvest of squash blossoms until August 8th with their annual Squash Blossom Festival. The culinary team at Oyamel led by Chef Joe Raffa, will showcase the squash blossom or "flor de calabaza," which is a common ingredient in Mexican cooking due to its great versatility, in a variety new dishes.
During Oyamel’s two-week promotion, over 10,000 squash blossoms will be used which is sourced from a local purveyor in Burtonsville, MD. Chef Raffa stated that the Squash Blossom used in this year's festival is the "biggest and most flavorful than ever. He added that, "the squash blossom is a Mexican staple but it's more than a luxury here than in Mexico". Another new creation for this year's squash blossom festival is the Flores de Calabaza con Queso de Cabra with squash blossoms filled with Westfield Farm goat cheese, jalapeño chile and epazote, served with a Veracruz style tomato and caper sauce (see photo on right). If you didn't have a chance to try the Flores de Calabaza con Queso de Cabra you can try and make it at home. Chef Raffa has graciously provided the recipe below.
Flores de Calabaza con Queso de Cabra
Squash blossoms filled with Westfield Farm goat cheese, jalapenyo chile and epazote, served with a Veracruz style tomato and caper sauce
INGREDIENTS
For the Veracruz sauce
- 3 tablespoons olive oil
- 3 cups yellow onion, sliced
- ¼ cup minced garlic
- 1 cup white pearl onions
- 3 pounds very ripe roma tomatoes, chopped
- ¼ cup capers
- ½ cup kalamata olives, halved
- ½ cup green olives, halved
- ½ bunch fresh oregano chopped
- 1 bay leaf
- ½ teaspoon sugar
- ½ bunch of thyme
- 1 ounce butter
- Salt and black pepper
For the squash blossoms
- 1 pound goat cheese
- 2 jalapeño seeded and
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