Courgette Flower Enchiladas

History & Origin

Courgette flowers (known in Mexico as flor de calabaza) are one of the most beautiful and representative ingredients of pre-Hispanic Mexican cuisine. These vivid yellow-orange blossoms have been used as food in Mexico for thousands of years, long before the arrival of the Spanish. The Aztecs and other Mesoamerican peoples cultivated squash not only for its fruit, but also for its flowers, leaves and seeds, making full use of the entire plant. Enchiladas, meanwhile, are among the most iconic dishes in Mexican cooking. The combination of enchiladas with courgette flowers is especially popular in central Mexico, particularly in the states of Puebla, Estado de Mexico and Morelos, where the squash plant flourishes during the summer and early autumn months. It is during this season that the markets fill with fresh blossoms, and traditional cooks take full advantage to prepare this very special dish. The tomatillo salsa verde that coats these enchiladas is equally pre-Hispanic in origin. The tomatillo, also known as tomate verde or miltomate, was one of the most important ingredients in Mesoamerican cooking before the conquest. Its natural acidity balances the richness of the Oaxaca cheese and the creaminess of the courgette flower filling, while epazote adds that unmistakably Mexican aromatic note that elevates the dish to another dimension of flavour. Making courgette flower enchiladas is an act of connecting with centuries of Mexican culinary tradition. Every element of the dish has deep roots in the gastronomic history of the country, from the corn tortillas to the tomatillo and serrano chilli salsa. It is a dish that showcases the sophistication and depth of Mexican vegetarian cooking, worthy of any festive table or special family gathering.