New Tlayuda – Black bean purée, quesillo, grilled summer squash and their blossoms

June 30th, 2014

Due to its subtropical climate, much of the produce of Oaxaca is available year round.  However, here in Northern California many of the vegetables that are associated with Oaxacan cooking are available during our summer season.  It is now that the local markets are exploding with a wide variety of summer squash, and to celebrate, we at Comal are debuting a new seasonal tlayuda with black bean puree, queso Oaxaca, and grilled Summer squash with their blossoms.