Hi, and welcome to a recipe I’ve been wanting to recreate for ages. Next week, all subscribers will receive a photo essay from the farmers’ market. In the meantime, check out my past posts here and learn more about my day job here. Thanks for joining us!
A few winters ago, we packed our bags in the midst of a cold spell and spent a magical week in Mexico City. When we mention this trip, we invariably sigh and reminisce about just how good all of the food was.
You can read more about our entire itinerary here, but to spare you the extra click, I’ll just go ahead and tell you that the best meal we had all week wasn’t at a Michelin-starred restaurant or a hot new bar that came highly recommended. It was from a food stall on the side of the road called Jenni’s Street Quesadillas.
We had walked by the day before and noticed a big group of people clustered around a flattop grill, expertly managed by a few women, that was making the whole neighborhood smell divine. By the time we returned the next day and took a bite of the quesadillas, I had been thinking about those smells for a full 24 hours.
My quesadilla was filled with squash blossoms and some of the most delicious cheese I’ve had. The blue corn tortilla was, of course, the star of the show, but I couldn’t stop thinking about the idea of a squash blossom taking center stage. The following recipe is directly inspired by Jenni’s beautiful quesadillas, though it doesn’t even come close to measuring up, I’m afraid.
When I finally saw zucchini flowers at the market this summer, I couldn’t wait to cook them, pairing their sweet, vegetal crunch with the light tang of cheese and a crunchy (sadly, not blue) corn tortilla. This is the moment, fellow Midwesterners! Go to the market and seek out the squash blossoms, then make this easy dinner.
One more thing before we talk recipes. In the last two years, to my great and unending delight, a surprising number of you have joined the Page & Plate 2.0 subscriber list. I’m curious, if you would indulge me: what sorts of content are you here for?
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