Tacos de Flor de Calabaza (Squash Blossom Tacos)

Tacos de Flor de Calabaza (Squash Blossom Tacos)

Last summer, I got to go to Cancún for a few days and it turned out to be quite the turbulent trip. Pro tip: Only drink bottled water there, your body will thank me later.

Here I am looking v cute by the beach.

We decided to stay closer to El Centro to have a more “authentic experience” and near our hotel was this cute little quesadilla stand that we frequented during our stay. They had a variety of fillings to choose from like; Chorizo, Chicharrón, and Chicken, but my favorite was the Squash Blossom!

Tacos de Flor de Calabaza (Squash Blossom Tacos)

I had been craving these for a while now, so when I stumbled upon these florecitas at the grocery store, I decided to make tacos out of them. They are really easy to make and don’t take much time to cook.

I’m #blessed to have a Mexican Supermarket within 2 miles of my apartment so the butcher and cheese counter is easily accessible to me. If you don’t have a Mexican Supermarket nearby, you can find prepackaged Mexican cheeses at most stores now. Be on the lookout for the Cacique brand.

Tacos de Flor de Calabaza (Squash Blossom Tacos)

Tacos de Flor de Calabaza

Makes 12


12 Squash Blossoms

1/2 lb (or 6 oz) Panela

1/2 lb (or 6 oz) Oaxacan Cheese


Beer Batter:

1 1/4 Cup of Flour

1 tsp Salt

1 Beer (Any Light Pilsner beer)



Red or Green Salsa


Warm Corn Tortilla

Avocado (Optional)

Diced White Onion (Optional)

Thoroughly rinse your blossoms carefully. Once they’ve been rinsed, pat them dry with a paper towel and cut off the stems. You’ll want to slice both cheeses into pieces small enough to fit inside the blossom.

Whisk together 1 1/4 cups of flour, 1 tsp salt and beer in a bowl. The batter calls for a light pilsner type beer (like a Corona), but I ended up using a darker beer (Negra Modelo), and it added more depth in flavor which I enjoyed.

Heat 1/2 inch oil to 350°F in a heavy skillet. Carefully dip 4 blossoms into the batter at a time and place them in the skillet and fry them for about 2 minutes (or until golden brown) on each side. Place on paper towels to drain excess oil.


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