In 2012 Punto MX opened its doors betting on authentic Mexican cuisine, showing Spanish diners completely unknown products and elaborations. It was the first Mexican restaurant to be awarded with a Michelin star and the first to receive two Soles (Suns) from the Spanish Repsol Guide.
A tiny but committed team of Mexican lion hearts and fiery souls armed with a vision, exotic flavours and a tight bank account took a chance at becoming the – then – quite risky culinary fine dining exponent of Aztec culture and tradition.
Last May Punto MX reached its fifth year, its 712.000th tortilla, 260.000th avocado and its 200.000th mezcal cocktail.
This once local restaurant down the corner became one of the hottest dinner tickets in all of Spain. Punto MX is magic – Mexican magic in Madrid and there are numerous of reasons to love this fun-loving, heartwarming and utterly delicious powerhouse solidifying Mexican fine dining.
And one of these reasons is the Pumpkin Flower Quesadilla from their tasting menu.
Happy cooking!
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Pumpkin flower ‘quesadilla’
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy pumpkin blossoms filled with creamy huitlacoche and cheese, served with a vibrant chile morita sauce. A unique and delicious appetizer!
Ingredients
- 4 unit Pumpkin Flower
- 100 gr (3.5 oz) Huitlacoche and cheese filling
- 100 gr (3.5 oz) Corn starch
- 200 ml (7 oz) Tempura
- 120 ml (4 oz) Chile Morita Sauce
- 12 slices Zucchini
- 12 petals Chinese carnation
- 1/4 tsp Sunflower oil
- 5 gr (0.2 oz) Chopped white onion
- 1 gr (0 oz) Garlic
- 8 gr (0.3 oz) Chile Jalapeño
- 50 gr (1.8 oz) Huitlacoche
- Salt
- 32 gr (1 oz) Arzúa Cheese
- 5 ml (1 tsp) Sour Cream
- 42 gr (1.5 oz) Flour
- 42 gr (1.5 oz) Corn starch
- 1 gr (0 oz) Fine salt
- 125 ml (4 oz) Sparkling water
- 1 unit Ice Cube
- 16 ml (1 tbsp) Sunflower oil
- 1 gr (0 oz) Chile Morita
- 58 gr (2 oz) Tomato
- 25 gr (1 oz) White onion
- 0.25 gr (0 oz) Fine salt
- 0.25 gr (0 oz) Roasted caraway
- 0.04 gr (0 oz) Spicy paprika
- 1.3 gr (0 oz) Tomato paste
Instructions
- Empty the squash blossoms, remove the pistils, and fill with huitlacoche.
- Cover with cornstarch, then tempura batter.
- Fry at 180°F (82°C) for 3 minutes.
- Serve hot sauce at the base of the dish.
- Arrange zucchini and petals alternately around the sauce.
- Place the quesadilla on the sauce.
- HUITLACOCHE AND CHEESE FILLING
- Sauté the onion, garlic, and chiles until translucent.
- Add the huitlacoche and cook for 15 minutes over medium heat.
- Drain and cool the mixture.
- Mix with cheese and cream.
- Reserve.
- TEMPURA
- Mix flour, cornstarch, and salt in a bowl.
- Gradually add water and dissolve with ice.
- CHILE MORITA SAUCE
- Confit the chiles in 8 ml of oil.
- Sauté the onion, then add the tomatoes.
- Add salt and roasted caraway.
- Cook until the tomatoes have released all their water.
- Grind for 7 minutes and fry with another 8 ml of oil.
- Finish with tomato paste and paprika.
Notes
- For optimal crispiness, ensure the tempura batter is not too thick; add more sparkling water if needed.
- To make ahead, prepare the huitlacoche filling and chile morita sauce separately and store them in airtight containers in the refrigerator for up to 2 days.
- If you can’t find huitlacoche, a mixture of sautéed mushrooms and corn would be a suitable substitute, though the flavor profile will differ.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 3
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
What is huitlacoche and where can I find it?
Huitlacoche is a corn fungus (corn smut) considered a culinary delicacy in Mexican cooking, with an earthy, mushroom-like flavor. It is available canned in Latin American grocery stores and online.
What are pumpkin flowers and where do you buy them?
Pumpkin flowers are the edible blossoms of squash or pumpkin plants. They are seasonal and most available at farmers markets in summer. Some Latin and Italian specialty stores stock them.
What is Chile Morita sauce?
Chile Morita is a smoked, dried jalapeño with a fruity, moderate heat. The sauce made from it is deep red, smoky, and slightly sweet, similar to a chipotle sauce.
Why is tempura batter used here instead of regular breading?
Tempura batter produces a lighter, crispier coating that does not overpower the delicate pumpkin flower filling. A heavy breadcrumb coating would overwhelm the subtle flavors.
