Squashed: Oyamel's Edible Flower Festival

by Keyana Corliss
Monday night, in-the-now noshers gathered at popular José Andrés restaurant, Oyamel, to kick off the Cocina Mexicana’s annual Squash Blossom Festival. Now in its fourth year, the two week festival showcases dishes using the edible flower — additions to Oyamel’s traditional menu of small plates inspired by the classic street food of Mexico.

Washington’s favorite foodies got to try the squash blossom or “flor de calabaza,” a definitive ingredient in Mexican cooking, often used in everything from soups to quesadillas. An estimated 10,000 squash blossoms (acquired locally from Good Fortune Farm in Brandywine, MD) will be used by Oyamel in the festival, incorporated alongside traditional Mexican flavors. 

Guests of the preview dinner tried a variety of dishes, and drinks, from the festival menu  — like the creative cocktail concoctions Honeydew Punch, a refreshing cocktail served over cucumber ice, and Maria Bruja, a unique spin on the classic Bloody Mary.

Oyamel’s Squash Blossom Festival runs through August 15th.