As I’ve mentioned before in this section, in Mexico there is an age-old tradition of using every part of a plant.  Squashes in particular yield a wealth of delicious dishes.  The  tendrils go into sopa de guias, a light chicken broth seasoned with a sauteed recaudo of tomatoes, onions, chile and garlic and cubes of cheese. The squashes can be cooked in a myriad of ways.  The seeds are toasted and eaten as a snack or go into delicious pepianes  (sauces).

And every year I eagerly await the arrival of the blossoms at the Green Market.  I fill them with a mixture of 1/2 pound queso fresco mixed with one egg and one half cup of ground cotija cheese or parmesan and poach them in chicken stock or lightly flour and pan fry them.  serve them with salsa ranchera (see recipe section). Or saute them with onion, garlic and roasted and peeled poblano chiles and make delicious quesadillas.