Casa de los Sabores #1

Flores de calabaza stuffed with corn, cheese, epazote, squash and onion and drizzled with local honey

I’m just so happy.  I finally got to make stuffed squash blossoms.  Squash blossoms aren’t listed on the NYC Greenmarket’s list of what’s available, but hopefully that’s an oversight.  However, there’s no chance that they’ll cost $1 for 10 like they do here in Oaxaca!

With two days to go in Mexico, I am filling my time with a final two cooking classes at Casa de Los Sabores.  The menu for today’s class was a mix of Oaxacan and Pueblan specialities:  Flores de calabaza rellenas de requeson (Squash blossoms filled with requeson–like ricotta cheese), salsa verde asada (smoky tomatillo salsa), sopa azteca (tortilla soup seasoned with avocado leaves), chiles en nogada (poblano chiles filled with chicken and fruit, in a nut sauce) and flan de coco (coconut flan). 

Believe it or not, I’m hungry again only three hours later.  My innkeeper tells me this is because I took a nap while I was full; he says this pattern of eating, sleeping and waking hungry to eat again is called “mal de cuchi” (directly translates to “bad of piggie”).  Si, soy cuchi.

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