Tlaltequeadas (Spinach and Squash Blossom Fritters with Roasted Tomato and Jalapeño Salsa)
“One of my favorite pueblitos in México is Tepoztlán in the state of Morelos, south of Mexico City. The markets are known for pre-Hispanic food—food that existed before the arrival of Spanish colonialists. The Spanish brought pigs, cows, wheat, and methods for making cheese to México, but before their arrival, the indigenous people had a very plant-forward diet. They ate mostly vegetables like corn, beans, squash, amaranth, chia, chiles, nuts, and flowers as well as wild fowl and game, insects, fish, and shellfish.
“Crispy-fried tlaltequeada fritters are beautiful and flavorful. I loved seeing the vendors at the market display all of the different kinds. Some were made with beets and were garnet red. Some, made with seasonal native wildflowers, were white, purple, and yellow. Others were made with quelites, different varieties of native leafy wild greens, and were emerald green. I even had one that was pink from red plums and served with a creamy nut-based sauce.
“Tlaltequeadas can be sweet or savory and spicy or not, depending on what is in season and what flavors you like. The fritters are held together by chia and flaxmeal, both of which mimic the consistency of eggs when added to a liquid.” —Martínez