This pre-Hispanic dish has origins in Puebla, Oaxaca, Morelos, and Veracruz regions of Mexico, with slight variations on how they prepare this thick masa dish. This version from The Mexican Vegetarian Cookbook uses fresh corn, slightly sweet zucchini flowers, and mild Oaxacan pasilla chiles. If you cannot get Oaxacan pasilla chiles, use three ancho chiles and one to two morita chiles instead.

This post was originally published on VegNews.com.