My friend Heidi Leon, of aromas y sabores, invited me to participate in Fiesta Mexicana 2009, in celebration of Mexico’s independence. Deciding on what to write about has been a challenge. My dishes are so strongly influenced by my mother, and as my national cuisine, the dishes I know and love are so greatly ingrained in my very being that I never, ever, experiment! I finally decided that though my mother is a fabulous cook, she is not the encyclopedia on Mexican food! There are many many dishes still to discover and make my own. And this is one of them. Dried hibiscus flowers are a staple in my kitchen. The tangy tisane made from steeping the flowers is very delicious and refreshing when served cool.  I also believe it has cleansing properties! So after a few days of hard foodie living, I make a batch to sip throughout the day (or two).  I am always loathe to throw out the hydrated flowers and so was very curious, in the best possible frugal foodie way, when my friend Betsy said I could use the hydrated flowers in savory dishes. Oh my, how my mind began to spin…

The hibiscus flower has a sweet tangy earthy flavor, and when hydrated, the texture reminds me of mushrooms. I cooked it a few different ways, this is my favorite.

Agua de Jamaica

• 1 cup dried hibiscus flowers
• water
• sugar, or agave syrup, or your favorite sweetener
• ginger, optional

1. Place flowers in stock pot, add water, and boil. Don’t worry about the amount of water, use enough to fill an apporpriate sized container for your refrigerator. If the flavor is too strong to your taste, you can always dilute with more water.
2. Bring to a boil. Boil for about 10 minutes.
3. Drain the “juice” and place in container, sweeten as you wish.
   
4. Reserve flowers!!!
5. Serve cool.

Quesadilla de Flor de Jamaica

• hydrated hibiscus blossoms
• 1 red onion, sliced
• 2 summer squash, cut into slices
• 1 chile guero (also known as yellow wax, the yellow pepper that you often see in Mexican markets, about the size of a jalapeño), seeded and sliced
  
• goat cheese
• flour tortillas

1. In a large saute pan, heat 2 tablespoons olive oil and gently cook the red onion for a few minutes
2. Add the summer squash and pepper, cook until soft
3. Add the hibiscus flowers, a pinch of salt, and stir. Cook for a few minutes longer.
4. Set aside.
5. Heat your griddle on low to medium heat
6. Place your tortilla on the griddle, add goat cheese to half, top with hibiscus mix, and fold tortilla
7. Gently flip after a few minutes
8. Cook a few minutes longer, remove and repeat!
9. This filling will make about 4 nice sized quesadillas.

This is a great filling and a vegetarian alternative. I also used it to fill crispy tacos and, umm, delicious. Serve simply with avocado. And the next time my mother visits, I will make this for her. I know she will approve of my music selection, but I can’t wait to hear her thoughts on the dish…

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