In the introduction to her cookbook, Adela Fernandez talks about the flowers that adorned her father’s table and the heavily embroidered tablecloths and napkins, often with flower motifs, that were made especially for his theme meals. The food served often contained flowers, including hibiscus, nasturtium, squash blossoms and colorín, or “bird’s tongue.” This recipe for Aztec squash blossom quesadillas is adapted from La Tradicional Cocina Mexicana y sus Mejores Recetas by Adela Fernandez, Panorama Editorial, 1989.
- 1 medium onion, chopped
- 1 bunch squash blossoms, pistil removed
- 2 epazote leaves, coarsely torn
- 1 pound of fresh corn masa or masa harina prepared according to package directions
Sauté the onion in enough oil to keep it from sticking to the pan. When it begins to soften, add the squash blossoms and epazote leaves. Season with salt to taste and set filling aside.
Divide the masa into egg-size pieces, place each between two sheets of plastic on a tortilla press, and press to form an oval tortilla a bit thicker than a regular corn tortilla.
Heat a comal or ungreased pan or griddle. Peel the plastic from each tortilla and place some filling in the center. Fold in half, pressing the edges together, and turn each quesadilla onto the hot comal. Cook until the underside shows some brown spots, turn and cook on the other side. Makes about 12.
Cinematic cuisine: Mexican recipes from a Golden Age