I'm a fan of squash blossoms, and cooked some last week after finding them at the Penn Quarter market. I stuffed them with goat cheese and herbs and then fried them — really easy and delicious.
If cooking them isn't your thing, but you still want to try the bright orange blossoms, head to Oyamel, where the second annual squash blossom festival is going on through July 26. Dishes, which cost between $8 and $14, include squash blossoms stuffed with Westfield Farm goat cheese, poblano chile and epazote and a house made corn tamal with squash blossoms, braised pork, queso fresco, corn, zucchini and epazote. Wash it down with a Mexican gin and tonic, a twist on the cocktail with Mexican herbs and squash blossoms.