Oyamel Cocina Mexicana celebrates second annual Squash Blossom Festival

Hot and steamy weather in the Washington, DC area always makes Washingtonians crave hot and spicy Mexican food. Later this month, July 13-26,  the esteemed Executive Chef, José Andrés and his culinary team at Oyamel Cocina Mexicana led by Chef Joe Raffa, will celebrate the summer harvest of squash blossoms. Oyamel which is best known for its small plates inspired by antojitos and tacos, the classic street food of Mexico, will feature the delicious seasonal flowers throughout their summer menu by offering various specials, such as Tamal de Flores de Calabaza – a house-made corn tamal with squash blossoms, braised pork, queso fresco, corn, zucchini and epazote.

The squash blossom or “flor de calabaza” is a definitive ingredient in Mexican cooking, known for versatility in dishes from soup to quesadillas. Oyamel’s two weeks of specials include a Quesadilla de Flor de Calabaza, house-made corn tortillas with squash blossoms, zucchini, epazote, Oaxaca cheese and salsa verde cruda; Tamal de Flores de Calabaza, a house-made corn tamal with squash blossoms, braised pork, queso fresco, corn, zucchini and epazote, and Chalupa de Flores de Calabaza, fried corn cakes filled with sautéed squash blossoms, tomato, garlic, epazote and queso doble crema. The squash blossom specials, priced from $8 to $14, will be created using organic, locally grown squash blossoms from Devon Crest and Tuscarora. In addition, a special celebratory cocktail will be offered – the new, refreshing Mexican Gin & Tonic, a twist on the classic cocktail featuring Mexican herbs and squash blossoms for $11.

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