Mexican · III The Pantry
Flor de calabaza (squash blossom preparation)
I
Origin
Mesoamerica — pre-Columbian use of squash blossom; among the oldest vegetables consumed by humans in the Americas
II
Description
Squash blossoms (flor de calabaza / flor de calabacita) are one of Mexico's great culinary treasures — the male flowers of Cucurbita pepo squash, harvested in the morning before they close, cleaned and used in quesadillas, soups, cream sauces, and stuffed preparations. Their delicate, mildly sweet, herbal flavour pairs particularly well with cheese, cream, and corn. The stamens must be removed before cooking. The flowers must be used same-day — they wilt and ferment quickly.
III
The Thread
—Italian fiori di zucca (same flower, very similar technique)
—Provençal courgette flowers in batter
—Japanese pumpkin flower tempura
IV
Flavour Context
Delicate, mildly sweet, herbal, slightly floral — must be treated gently for the flavour to come through
Pillars V — VII
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