Celebrity chef José Andrés celebrates squash blossom season at Oyamel

Jose Andres adds summer squash blossoms to the menu at Oyamel, his award-winning Mexican restaurant in Washington, DC Photo: Oyamel

WASHINGTON, DC, July 27, 2012 — To celebrate squash blossom season Oyamel, Jose Andres’ award-winning Washington, DC-based restaurant, will be sourcing local squash blossoms from Good Fortune Farm in Brandywine, Maryland.

The squash blossom or “flor de calabaza” is a traditional ingredient in Mexican cooking. 

From July 27th through August 5th, José Andrés and his culinary team, led by Chef Omar Rodriguez, will be presenting a variety of menu specials that taps the season’s bounty. Among the highlights: a summer squash soup with squash blossoms, local corn, tomatoes, Mexican cream and chile pasilla de Oaxaca oil and quesadillas stuffed with squash blossoms, zucchini, epazote, Chihuahua cheese and salsa Serrano.  

Oyamel’s bar will also serving special squash blossom cocktails, like a honeydew punch made with Azul Centenario Blanco, Clement Rhum Agricole, fresh honeydew melon juice, lemon-mint shrub and squash blossoms over hand-cracked cucumber ice and a summer herb tonic made with Siembra Azul Blanco, squash blossoms, mint, cilantro, chive blossoms,  lemon and  Q-Tonic.

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