Oyamel is hosting its Fourth Annual Squash Blossom Festival until August 14. The event celebrates the brief period when blossoms can be harvested from squash plants before they begin the journey toward bearing fruit. During the two week festival, they will be serving a wide variety of dishes ($10-14) that incorporate squash blossoms, including tacos, empanadas, cocktails and soups.

The estimated 10,000 squash blossoms to be used during the festival all come from Good Fortune Farm in Brandywine, Maryland. According to Chef Joe Raffa, the blossoms come from Hubbard squash, chosen for being unique for having a noticeable flavor and fragrance. The dehydrated squash blossom that garnishes the Maria Bruja has a wonderful sweetness; the drink is a bright green take on a Bloody Mary with tequila, mezcal, zucchini juice, tomatillo, avocado, cilantro and basil.