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Oyamel Cocina Mexicana Celebrates 3rd Annual Squash Blossom Festival.

Ensalada de Tomates y Flores de Calabaza

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 (where I went to high school!). Burtonsville is a small town just outside of Silver Spring. It’s actually not far from the District. 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”.

There are five savory dishes, one dessert, and one specialty cocktail on featured on the menu. Read the full article and see the slideshow of all of the dishes featured in the festival here.


One Response

  1. yum, those dishes look awesome. I cant wait to try them tonight!

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