{"id":3757,"date":"2010-06-01T17:32:08","date_gmt":"2010-06-01T17:32:08","guid":{"rendered":"https:\/\/patijinich.com\/es\/?p=3757"},"modified":"2021-05-03T18:11:13","modified_gmt":"2021-05-03T18:11:13","slug":"flores-de-calabaza","status":"publish","type":"post","link":"https:\/\/patijinich.com\/es\/flores-de-calabaza\/","title":{"rendered":"Flores de Calabaza"},"content":{"rendered":"

La flor de calabaza es un verdadero manjar de la comida mexicana. Est\u00e1 disponible durante los meses lluviosos, y se venden en cuando se ponen en los tapetes en el piso de los mercados, y con raz\u00f3n: son hermosas, de color naranja y verde, una textura aterciopelada, carnosa y crujiente y un sabor delicado y exuberante.<\/p>\n

Ya que tambi\u00e9n son muy usadas en la comida mediterr\u00e1nea, las puedes encontrar tanto en mercados latinoamericanos como en tiendas de comida italiana en los Estados Unidos. Tambi\u00e9n se encuentran en el verano en algunos supermercados o en mercados de fin de semana.<\/p>\n

\"Flores<\/p>\n

Estaba tan emocionada de encontrar flores de calabaza tan frescas en M\u00e9xico la semana pasada, que tom\u00e9 muchas fotos. Son mucho m\u00e1s baratas en M\u00e9xico, lo que cuesta medio kilo aqu\u00ed te alcanza para comprar casi cinco kilos all\u00e1, pero bueno. Usualmente se venden cuando ya florecieron y est\u00e1n totalmente abiertas.<\/p>\n

Aunque saben mejor frescas, se tienen que usar r\u00e1pido ya que se marchitan pronto a\u00fan si las refrigeras. Tambi\u00e9n se encuentran enlatadas y saben muy bien.<\/p>\n

Para usarlas frescas, retira la parte de abajo del tallo y enju\u00e1galas muy bien. Yo uso toda la flor y la parte de arriba del tallo, pero muchos se lo quitan. Usualmente se usan con alg\u00fan tipo de chile, casi siempre poblanos y casi siempre con elotes.<\/p>\n

\"Flores<\/p>\n","protected":false},"excerpt":{"rendered":"

La flor de calabaza es un verdadero manjar de la comida mexicana. Est\u00e1 disponible durante los meses lluviosos, y se venden en cuando se ponen en los tapetes en el piso de los mercados, y con raz\u00f3n: son hermosas, de color naranja y verde, una textura aterciopelada, carnosa y crujiente y un sabor delicado y exuberante.<\/p>\n","protected":false},"author":6,"featured_media":7472,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[12,2918],"tags":[],"dish":[],"meal":[],"event_type":[],"recipe-ingredient":[],"region":[],"time":[],"series":[],"class_list":["post-3757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-ingredientes","has-green-color"],"acf":[],"yoast_head":"\nFlores de Calabaza - Pati Jinich en Espa\u00f1ol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/patijinich.com\/es\/flores-de-calabaza\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flores de Calabaza - Pati Jinich en Espa\u00f1ol\" \/>\n<meta property=\"og:description\" content=\"La flor de calabaza es un verdadero manjar de la comida mexicana. Est\u00e1 disponible durante los meses lluviosos, y se venden en cuando se ponen en los tapetes en el piso de los mercados, y con raz\u00f3n: son hermosas, de color naranja y verde, una textura aterciopelada, carnosa y crujiente y un sabor delicado y exuberante.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/patijinich.com\/es\/flores-de-calabaza\/\" \/>\n<meta property=\"og:site_name\" content=\"Pati Jinich en Espa\u00f1ol\" \/>\n<meta property=\"article:published_time\" content=\"2010-06-01T17:32:08+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-05-03T18:11:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/patijinich.com\/es\/wp-content\/uploads\/sites\/3\/2010\/06\/Flores-de-Calabaza-main.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2896\" \/>\n\t<meta property=\"og:image:height\" content=\"1944\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"marsella\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"marsella\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/patijinich.com\/es\/flores-de-calabaza\/\",\"url\":\"https:\/\/patijinich.com\/es\/flores-de-calabaza\/\",\"name\":\"Flores de Calabaza - Pati Jinich en Espa\u00f1ol\",\"isPartOf\":{\"@id\":\"https:\/\/patijinich.com\/es\/#website\"},\"datePublished\":\"2010-06-01T17:32:08+00:00\",\"dateModified\":\"2021-05-03T18:11:13+00:00\",\"author\":{\"@id\":\"https:\/\/patijinich.com\/es\/#\/schema\/person\/3cb2a51d43a56aed80ea59ecdbb44fd2\"},\"breadcrumb\":{\"@id\":\"https:\/\/patijinich.com\/es\/flores-de-calabaza\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/patijinich.com\/es\/flores-de-calabaza\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/patijinich.com\/es\/flores-de-calabaza\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/patijinich.com\/es\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Flores de Calabaza\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/patijinich.com\/es\/#website\",\"url\":\"https:\/\/patijinich.com\/es\/\",\"name\":\"Pati Jinich en Espa\u00f1ol\",\"description\":\"Pati Jinich es la anfitriona del popular programa de la PBS Pati's Mexican Table, nominado a los premios Emmy and James Beard, autora de dos libros de cocina y chef residente en el Instituto Cultural Mexicano en Washington, D.C. 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