Tag Archives: flor de calabaza

Reyna Mendoza’s Stuffed Squash Blossoms

Stuffed Squash Blossoms | Lola's Cocina | www.lolascocina.com

Squash blossoms are growing like crazy in my garden right now and since returning from Oaxaca, there are several recipes I’ve been dying to try. Last week I recreated a squash blossom omelette like the one I tasted (and devoured) at La Casa de Mis Recuerdos (recipe coming soon). I also made stuffed squash blossoms, which I first tasted in 2012 during a cooking class with one of Oaxaca’s most renowned cocineras tradicionales: Reyna Mendoza of El Sabor Zapoteco. Read More…

Squash Blossom Soup | Sopa de Flor de Calabaza

by Pilar Cabrera

2 tablespoons butter
1 tablespoon onion diced
1 cup raw corn kernels (frozen corn may be substituted if necessary)
2 cups round or green zucchini squash cubed into 1x1x1-inch pieces
4 cups fresh squash blossoms cleaned and stems removed
4 cups chicken broth
Salt (to taste)
Black pepper (to taste)
Oaxaca or string cheese for garnish
Mexican cream (table cream or crème fraîche may be substituted if necessary) for garnish


  1. Saute onion in butter until translucent on medium flame.
  2. Add corn and squash and cook over medium flame for 3 minutes. Add the blossoms, reserving 6 for garnish. Stir and cook until corn and zucchini become tender.
  3. Transfer and blend on high setting with chicken broth for 60 seconds or until pureed.
  4. Return mixture to pan and bring to a boil over medium heat. Allow to cook for an additional 7 minutes. Remove from heat.
  5. Strain mixture through a fine-meshed sieve to remove corn fibers.
  6. Season with salt and pepper.
  7. Pour into bowls and garnish with one blossom, thin strings of cheese, and cream. Serve hot.