Recipe: Sopa Milpa (Squash Flower and Vegetable Soup)

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Photograph: Penny De Los Santos

Lesley Téllez is a food writer and culinary guide. In 2010 she founded Eat Mexico, the first culinary tours in Mexico City devoted to street food, markets and fondas. Her new book Eat Mexico brings that same food to your home kitchen.

This recipe comes from her friend Eric Valle who lives in San Pedro Atocpan near Milpa Alta on the outskirts of Mexico City. He suggests serving it with a simple roast chicken for an elegant lunch, but Téllez says it’s also delicious on it’s own served with warm tortillas on the side.

You can find vibrant squash blossoms at Southern California farmers markets. Look for epazote at Mexican markets.