Ensalada de Tomates y Flores de Calabaza.
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. The specially developed dishes featured for the festival will range in price from $8 to $12.
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".
Sopa Fria de Tomate y Sandia without b
In order to feature this delicate edible flower, Chef Raffa has created several new dishes including the vivid Ensalada de Tomates y Flores de Calabaza, a refreshing salad of locally grown purslane, heirloom tomatoes, silky squash blossoms, crispy pork rinds, and a spicy chile de pasilla de Oaxaca dressing (see photo above right). The aftertaste gets stronger as it lingers. Luckily, Oyamel serves guests salty tortilla chips to help tame the heat.
Sopa Fria de Tomate y Sandia w/ broth
Also on the menu is the Sopa Fria de Tomate y Sandia which is a light and refreshing soup, similar to the consistency of a gazpacho and made with chilled tomato and watermelon, tangy Mexican cream, squash blossoms, and Salmon Roe, which has bolder flavor than caviar. The soup is beautifully presented with the small cherry tomatoes and watermelon sittiing at the bottom of the bowl with the delicate squash blossoms, cream and roe. The soup's broth is poured table-side (see photo on right). The flavor of each spoonful is different as the tangy broth blends with the bites of tomato, watermelon, sweet and tangy cream, or pungant roe.
Chalupa de Chorizo Verde
The Chalupa de Chorizo Verde, Requeson y Flor de Calabaza is truly a unique dish -- unlike anything that you've ever tasted. A traditional corn masa cake is topped with house made requesón cheese, which Chef Raffa said is the Mexican version to Cottage cheese, green chorizo, zucchini, and squash blossom picadillo with green onion. It's the perfect shape and size to pick up with your hands and bite into. Trying to cut into the masa causes the picadillo topping to fall off and the masa cake crumbles. This was by far my favorite dish. The chorizo isn't spicy or sweet but it provides a hearty flavor and texture. The requesón cheese is soft and tangy. I hope that Chef Raffa brings this recipe back next year. I would love to have it again.
Flores de Calabaza con Queso de Cabra
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). One dish from past Squash Blossom Festivals that Chef Raffa has brought back by popular demand is the Flores de Calabaza Frito con Salsa Yucateca with squash blossoms filled with Oaxaca cheese, roasted poblano chile and epazote, served with a spicy sauce of tomatoes and habanero chile (see photo on left). The habanero lives up to its reputation. It is muy caliente and the squash blossoms take on a completely different texture when fried.
Flores de Calabaza Frito con Salsa Yucateca
The once delicate flowers now become crispy and crunchy and stong enough to hold a thick filling. I wasn't able to eat too much of this dish. It was too spicy for me, but I'm sure that there are plenty of those out there that love this dish -- especially since Chef brought it back on the menu due to its popularity.
Arroz con leche de tres flores
In addition, to all of the savory dishes featured on the menu during the Squash Blossom Festival, Oyamel will feature a special dessert. Chef Raffa said that the new pastry chef, Greg has prepared the "hands down best arroz con leche that we've ever had." The Arroz con leche de tres flores is a vanilla and orange blossom flavored rice pudding served with a crispy tuile topped with a strawberry compote, orange sorbet, an orange blossom cream and finished with a crystallized squash blossom. Chef Raffa said it, "tastes like layers of summer."
In addition, Oyamel is offering a new, refreshing punch 'El Tapatío', the Mexican nickname for natives of Guadalajara, which is a blend of Siembra Azul Blanco Tequila and Westerly Estate Late Harvest Viognier (see photo on bottom left). The punch also features citrus peel, orange blossom water, Fee Brothers Peach Bitters, fresh squeezed lime juice, star anise and squash blossoms priced at $11.
El Tapatío
For more info: Named one of the best new restaurants of 2007 by Esquire magazine, Oyamel Cocina Mexicana’s small plates are inspired by antojitos and tacos, the classic street food of Mexico. Part of Chef José Andrés’ ThinkFoodGroup, Oyamel is located at 401 7th Street NW in Washington, DC.
For more information including hours of operation and reservations information please visit the website, www.oyamel.com
Comments
I just had a wonderful dinner of chicken breast stuffed with squash blossoms in squash blossom cream! HEAVEN.
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