What is springtime without the flowers? But who says that we can only admire them and not taste them? The trend of edible flowers has been growing among Mexico’s renowned chefs, and this season the creations go a step further, experimenting with new flavors and textures in addition to their beautifully photogenic qualities.
If you are looking for something new and want to ring in this season with innovative culinary experiences, look no further than our guide to these five restaurants incorporating delightful floral elements into their preparations.
Spanish chef Vicente Torres has been working with edible flowers for more than 10 years in his Mediterranean restaurant that uses local products. If you want to try something out of the ordinary, we recommend the crab foam with thistle petals. For dessert, the vanilla panna cotta with raspberry and rose is exquisite.
Presidente Masaryk 513, Polanco, Miguel Hidalgo
T. 55 5280 2715
During the months of April and May, this classic Mexican restaurant offers dishes incorporating maguey flowers such as quesadillas, patties, or mixiote (pit barbeque) with escamoles (insect caviar). The seasonal menu also includes huauzontle, all accompanied by Doña Oliva’s famous hot chocolate.
Av. de la Paz 32, San Ángel, Álvaro Obregón
T. 55 5550 0293
Ruta de la Seda
Coyoacán’s well-known bakery and café welcomes spring with a matcha chou decorated with pansy flowers. You’ll also find creations with rose and cherry blossom petals, as well as refreshing violet flower mineral water.
Aurora 1 bis, Del Carmen, Coyoacán
T. 55 3869 4888
To support the farmers of Michoacán, Ricardo Muñoz Zurita, chef of the popular Azul Histórico, created his gorgeous enchiladas de jamaica, rolled tortillas stuffed with stewed hibiscus flowers, smothered in red sauce, and topped with purple cabbage, cream and cheese. They offer a vegan version as well.
Isabel La Católica 30, Centro, Cuauhtémoc
T. 55 5510 1316
Chef Fernando Martínez Zavala’s menu offers dishes inspired from diverse parts of the world at his aptly named restaurant, Migrante. This season, starflower and fuschia are just some of the floral elements he’s using to give the preparations their special textures and flavors alongside artful presentations. The cocktails as well are inspired by Japanese culinary art, integrating ingredients such as pansy flower and elderberry.
Chiapas 186, Roma Norte, Cuauhtémoc
T. 55 5941 5470