More than just beauty
Mexico’s ancient cuisine is full of exotic and exciting ingredients, among which we can find a great variety of flowers that have been used in cooking throughout time. Some of them are consumed regularly in many parts of the country, while others are secrets waiting to be discovered. Keep Reading and let yourself be amazed by the taste and versatility of Mexican flowers.
squash flower
The squash flower is the most popular among Mexican edible flowers. It can be enjoyed from May to June and from August to October. During these two seasons, the markets and streets get covered by the characteristic intense yellow and the soft and velvety petals of delicate flavor. The squash flowers are the main ingredient of many dishes and are usually stuffed with cheese and battered, or prepared in soups, sauces, chowders, and the traditional quesadillas.
Guayacán
This tree announces the arrival of spring by getting covered by bright yellow, lilac, and soft pink blossoms. In addition to bringing joy to many cities around the country, the flowers, especially the yellow ones, have been a very appreciated food by the Mixe and Otomi people, who have used it to make atole, tamales, soups, pancakes, and prepare infusions to cure gastritis and heartburn.
Zompantle
Also known as colorín, zompantle is a tree belonging to the legume family that produces clusters of pod-shaped red flowers of flavorful pulpy petals, which can be cooked in many delicious ways. This flower is the ideal alternative for a vegetarian menu. Also, the gorgeous zompantle tree provides shade and protection to other crops like cacao and coffee, and its bark has pain-relieving and anti-inflammatory properties.
Cempasúchil
The most representative flower of the Day of the Dead. Besides decorating offerings and altars, it is an ingredient for many dishes, beverages, and desserts. The taste of this flower’s petals ranges from sweet to bitter, and people in many regions of Mexico use it to season salty recipes and to aromatize drinks and desserts. The popularity and mass production of cempasúchil makes it crucial to ensure that the petals aimed for cooking or pastry are cultivated in Mexico and organic.
Flor de Izote
The plant yucca produces clusters of delicate creamy and greenish-white edible flowers, which have been considered a delicacy since pre-Hispanic times, and are still very popular in several regions, mainly in the State of Veracruz. These flowers are consumed while they are still young and tender, as they become bitter over time. They can be prepared in many ways, as the main ingredient or accompanying meat, and are widely used during Lent.
Nicté
This beautiful and fragrant star-shaped flower that blooms from March to September used to be considered a symbol of love by the ancient Mayans, who believed it to be an embodiment of Ixchel, the goddess of love and fertility. The petals are soaked in boiling water, which is later sweetened with honey and simmered until forming a syrup. In the Zapotec region of Oaxaca, the flowers are used to make a beverage similar to atole called bu’pu.
Rosita de Cacao
Despite its name, this flower is not related to cacao but belongs to a tree known as Cacahuaxóchitl, or funeral tree. Rosita de cacao is a small, aromatic white flower that is one of the base components of Tejate, a refreshing drink that’s been made in Oaxaca since ancient times, which also includes maize, cacao, and mamey fruit seed, and it is also used in modern pastry and to enhance the flavor of cakes and flans.
