(Sopa de Flor de Calabacín)

SERVES 6

We came across this soup at Tlamanalli de Abigail Mendoza Ruíz restaurant in Teotitlán del Valle, a town about 15 miles northwest of Oaxaca, Mexico. Despite our best efforts, we couldn't pry the secret recipe from chef-owner Ruíz, but we did concoct a version of our own that comes quite close.

2 cups Chicken Stock
4 scallions, trimmed and finely chopped
10 squash blossoms, trimmed and coarsely chopped
1⁄2 cup chopped purslane leaves
Salt and freshly ground black pepper
1⁄4 cup masa harina

1. Put stock and 4 cups cold water into a large pot and bring to a boil over medium-high heat. Reduce heat to medium and add scallions, squash blossoms, and purslane. Season to taste with salt and pepper and simmer for 10 minutes.

2. Mix masa harina and 1 cup water together in a small bowl, then add to soup. Mix well and cook until thick.