Netzahualcoyotl, the Mexica philosopher, in one of his poems wrote:
My flowers will not end,
my songs will not end.
I sing them up,
they are distributed, they are scattered.
Even when the flowers
they wither and yellow,
they will be taken there,
inside the house
of the bird with golden feathers.
Eating flowers has been a culinary practice in most indigenous peoples diets in Latin America. Not only do they beautify the dish, they are also rich in nutrients. In the squash flowers we find iron, calcium, magnesium, phosphorus and vitamins A, C, B1, B2, B3 and B9. You can cut the flowers in your garden (use flowers that do not have zucchini fruit on their stem as to not lose the zucchini or squash fruit) or buy the flowers at the Spenard Farmers Market with the Ba-Lescas Family Produce, among other options.
Our recipe is very simple and children love it. For the squash flower quesadillas, you need:
Wash the flowers and gently pat them dry with a napkin. Put the tortilla to heat on a comal or saucepan. Once the tortilla is warm and can be folded without breaking, add the cheese and the flowers in the middle and fold the tortilla.
Cook over low heat until the cheese is melted. If you are a more adventurous spirit then make them with handmade tortillas, you will feel like you are eating squash flower empanadas. Some palates will require adding a little salt to their quesadilla. Finally, you may accompany them with a delicious salsa.