Pumpkin party: Mexican dishes that rock the fall!

Ready for an authentic Mexican autumn festival? When the leaves slowly change color and the fields are covered in morning mist, we make ourselves comfortable at home with family and friends. Our colleague María Fernanda Barajas Estrada let us take a look into her pots and brings her favorite pumpkin recipes straight from Mexico to your table!

Photo via Pexels, Karolina Grabowska (left), Eberhard Gross (right)

Flourish Starter: Pumpkin Blossom Quesadillas

These quesadillas de flor de calabaza bring Mexican street food vibes to your home. Crispy tortillas filled with tender pumpkin blossoms, spicy chili and aromatic epazote - topped with melted cheese. The perfect starter for the fall season.

Preparation time: 10 minutes	Servings: 6
Cooking time: 15 minutes	Special features: vegetarian
Total time: 25 minutes	Level: easy going

• 12 pumpkin or zucchini flowers

• 1 tbsp vegetable oil

• 1 onion, medium sized

• 0.5 tsp salt

• 1 garlic clove, medium sized

• 1 Serrano chili pepper, small

• 2 epazote leaves

• 6 corn tortillas, medium sized

• 0.75 cup grated cheese, variety of your choice

• Coriander , as desired

• Salsa, as desired

1. Cut off the stems of the flowers and carefully rinse the rest under running water. Then let them drain on a towel and cut into thumb-thick pieces. Chop the chili pepper and epazote into small pieces. Peel the onion and garlic and chop finely.

2. Add oil to a small skillet over medium heat. Add chopped onion and salt. Stir and cook for about three minutes. Then add garlic and pepper, stir again and cook for another two to three minutes. Gently fold in squash blossoms and stir until wilted. Remove skillet from heat and stir in chopped chili and epazote.

3. Heat a frying pan over medium heat. Heat the tortilla in the pan for about 30 seconds on each side until bubbles form. Sprinkle two tablespoons of cheese on one half of the tortilla and spread two tablespoons of the pumpkin blossom filling on top.

4. Using a spatula, fold the empty half of the tortilla over the filling and press down gently. Leave in the pan until the cheese has melted and the tortilla begins to brown. Flip if necessary to allow the other side to brown. Remove from the pan and continue making the remaining quesadillas.

5. Cut each quesadilla in half or into triangles. Serve with chopped cilantro and salsa, if desired.

Photo via Pexels, Airam Dato-on

Almost Main: Rica's Calabacitas a la Mexicana

Rica's Calabacitas a la Mexicana, also known as braised zucchini, is a traditional vegetable dish made with just 5 ingredients - super filling and aromatic. The light green and white zucchinis are typical for Mexico. Did you know that they are also a member of the pumpkin family? Try them!

Preparation time: 10 minutes	Servings: 6
Cooking time: 10 minutes	Special features: vegan, vegetarian, gluten-free
Total time: 20 minutes	Level: easy going

• 4 Mexican zucchini, medium sized
• 1 onion, medium sized
• 2 vine tomatoes
• 2 jalapenos
• 2 tbsp oil
• 0.5 cup water
• 1 can of black beans
• Salt and pepper to taste
• Salsa, as desired

1. Clean and chop the onion, jalapeño, tomatoes and zucchini. Place a frying pan over medium-low heat and add the oil.
2. Once the oil is hot, add the diced onion, jalapeño and tomatoes and sauté for 4-5 minutes until the onion is translucent.
3. Drain the beans in a sieve and wash them. Then add the beans and zucchini to the pan and cook for another 5 minutes. Season to taste with salt, pepper or the sauce of your choice. For example, with the Avocado Salsa from Herdez or the Ghost Pepper Mango Hot Sauce from Crazy Bastard.

Photo via Pexels, Tim Mossholder (left), Carolina Jorquera (right)

Delicious Dessert: Dulce de Calabaza

Enjoy the taste of Oaxaca with a traditional dessert served during Día de Muertos: Dulce de Calabaza. This seasonal pumpkin dessert exudes a seductive, sweet and spicy scent that is considered so attractive in the region that it invites the spirits to the celebration. In Oaxaca, the firm-fleshed calabaza de castilla is used for this. In Germany, the Hokkaido or butternut squash can be used as an alternative, which offer a similar texture and sweetness. Ideal for a cozy autumn afternoon, this dessert brings the authentic flair and sweetness of Mexican tradition to the table.

Preparation time: 15 minutes	Servings: 6
Cooking time: 45-60 minutes	Special features: vegan, vegetarian, gluten-free
Total time: 60-75 minutes	Level: you can do it, don't worry

• 2 kg pumpkin
• 910 g pilonilla
• 300 g sugar cane
• 2 cloves
• 0.5 tbsp aniseed, wrapped in a bag
• 1 cinnamon stick

1. Wash the pumpkin and cut into pieces about 10 cm in size. Weigh the sugar and crush or grate it into pieces. Peel the sugar cane and cut into pieces about 2.5 cm in size.
2. Place the pumpkin, skin side down, in a large saucepan over medium heat. Add 240 ml of water, the piloncillo, the cloves, the aniseed sachet, the sugar cane and the cinnamon stick.
3. Bring to a simmer and cook for about 45 to 60 minutes, until the piloncillo and water form a honey-like syrup.
4. Before serving, remove the cinnamon stick, cloves and aniseed.

María Fernanda Barajas Estrada, 29, is originally from Mexico and now lives in Barcelona. When things get stressful, there is nothing better for her than a big bowl of pozole - her ultimate comfort food. What María loves most about Mexican cuisine is the variety of flavors. Her kitchen ritual? Music always has to be playing - and cooking is twice as much fun when there is good company.

Header: Photo via Kaboompics