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Squash Blossom Taco Recipe

Taco de Calabaza, also known as Squash Blossom Tacos, is a popular dish in Mexico. They are made with squash blossoms, which are a common ingredient in Mexican cuisine, and are typically served with chopped onion, tomato, and serrano chiles. While they may not be as well-known as other types of tacos, such as Tacos al Pastor or Tacos de Barbacoa, they are still a popular and flavorful dish in Mexico. 

About this recipe

Taco de Flor de Calabaza, or Squash Blossom Tacos, are a unique and delicious vegetarian option in Mexican cuisine. These tacos feature the delicate and slightly sweet flavor of squash blossoms, making them a seasonal delicacy.

Taco de Flor de Calabaza recipe background

Originating from Mexico, this dish is a popular choice during the squash blossom season. It’s a wonderful way to incorporate these edible flowers into your diet and experience a different facet of Mexican culinary traditions.

Why make this recipe?

  • Seasonal Delight: Squash blossoms are a seasonal ingredient, making this dish a special treat.
  • Vegetarian-Friendly: A great plant-based alternative to traditional meat tacos.
  • Unique Flavors: The squash blossoms offer a unique, slightly sweet flavor.
  • Quick to Prepare: This dish can be made in under 30 minutes.

What does Taco de Flor de Calabaza taste like?

The tacos have a delicate, slightly sweet and floral taste, thanks to the squash blossoms. The cheese adds a creamy, salty balance, making each bite a harmonious blend of flavors.

What is in Taco de Flor de Calabaza?

The main ingredients are squash blossoms and cheese, often Manchego or mozzarella, folded into a tortilla and pan-fried until crispy.

Equipment required for this recipe

  • Skillet or frying pan
  • Spatula
  • Knife
  • Cutting board


  • 6 corn tortillas
  • 18 squash blossoms
  • 6 slices of Manchego cheese
  • 2 tbsp bacon grease or oil
  • Salt to taste


  1. Prepare the Squash Blossoms: Gently wash and pat dry the squash blossoms.
  2. Heat the Skillet: Place bacon grease or oil in a skillet over medium heat.
  3. Assemble the Tacos: Place a tortilla in the skillet, add a slice of Manchego cheese and three squash blossoms on top. Fold the tortilla in half.
  4. Cook: Fry until the tortilla is lightly browned and the cheese starts to melt, about 2-3 minutes. Flip and cook the other side for an additional minute.

How to serve Taco de Flor de Calabaza

Serve hot, straight from the skillet. A squeeze of lime juice or a dollop of salsa can enhance the flavors.

What to serve Taco de Flor de Calabaza with

  • Fresh salsa
  • Guacamole
  • Mexican rice

My recommendations and tips

  • You can use mozzarella cheese as a substitute for Manchego.
  • Feel free to use lard, oil, or butter in place of bacon grease for a different flavor profile.

Taco de Flor de Calabaza storage ideas

These tacos are best enjoyed fresh. However, you can store any leftover squash blossom filling in an airtight container in the fridge for up to a day.

Potential ingredients substitutes

  • Mozzarella cheese can replace Manchego cheese.
  • Olive oil can be used instead of bacon grease.

Nutritional Information

  • Calories: 180
  • Protein: 6g
  • Fat: 10g
  • Carbohydrates: 16g

Frequently Asked Questions

  • Can I use dried squash blossoms?
  • Fresh is recommended for the best flavor and texture.
  • Is this dish gluten-free?
  • Yes, if you use corn tortillas.


Taco de Flor de Calabaza is a seasonal and unique dish that offers a delightful culinary experience. Its combination of delicate, floral flavors and creamy, salty cheese makes it a must-try for anyone interested in exploring the richness of Mexican cuisine.