Cooking Instructions

Arroz a la mexicana (Mexican rice)

Heat the oil in a saucepan over medium flame. Add the rice, chopped onion and garlic and
sauté, stirring until the onion is translucent, about 2 to 3 minutes. Add tomatoes, water
and spices. Bring to the boil and then reduce heat to low. Cover tightly and simmer for 15
minutes. Remove from heat and let it set for 10 more minutes. Fluff with a fork and serve.

Quesadillas de flor de calabaza (Quesadillas with squash blossom)

Heat a large sauté pan with oil and sauté the onion and the chilli for 5 minutes, until the
onions have become translucent. Then, add the squash blossoms and deglaze with water.
Add the chopped tomatoes, and cook for another 5 minutes until squash blossoms have
wilted. Season with salt and pepper, and set aside to cool.

To make the quesadilla lay one tortillas on a flat surface. Distribute the squash blossom filling over the tortilla. Cover with the other tortilla, place on a heated griddle or on a nonstick sauté pan with a little oil,
and cook for 3 minutes on each side. When nice and golden brown on each side, remove
and cut into quarters.

Salsa verde (Green tomato sauce)

Remove papery husks from tomatillos (green tomatoes) and rinse well. Place tomatillos in
a saucepan, cover with water. Bring to the boil and simmer for 5 minutes. Remove
tomatillos with a slotted spoon. Place tomatillos, chopped onions, garlic and spices in a
food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
Season with salt. Cool in refrigerator.