Cempasuchil Flower Cream, Delight for the Living and the Dead

Cempasuchil Flower Cream, Delight for the Living and the Dead

This is the only date of the year in which you can prepare this cream, take advantage of it!

One of the most anticipated dates for Latinos is yet to come: the Day of the Dead. One of the things I like the most about this season is that everything is dressed in colors and flowers, mainly marigolds, in Mexico.

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Naturally, I usually honor my dead with this beautiful flower on altars. But, I'm going to tell you a little secret. Did you know that the petals are not only used to decorate the Offering of the Dead? They are also ideal for making delicious traditional Day of the Dead food, like this marigold flower cream that will awaken the craving of the living and the dead.

cream of cempasuchil flower

Prep Time: 35 Minutes

Serves You For: 6 Dishes


  • 4 cups of marigold flower petals, washed and chopped
  • 1/4 cup butter
  • 1/2 onion, finely chopped
  • 1 cup zucchini, diced
  • 3 tablespoons flour
  • 1 liter of chicken broth
  • 2 garlic cloves, finely chopped
  • 1 cup of corn kernels
  • 1 teaspoon of oil
  • 1 cup of cream
  • Salt and pepper to taste
  • 1 cup of panela cheese in cubes

Preparation of the Cempasúchil Flower Cream

Woman tastes soup with a spoon.
  1. In a saucepan, heat the butter with a teaspoon of oil over medium heat. Then sauté the onion and garlic, until soft. Then add the marigold flower petals. Cook until they look and feel soft and change the color tone a bit.
  2. Add the flour to the pot and mix gently. Immediately bathe with the chicken broth. Remember to stir well to remove any lumps that may remain from the flour. One piece of advice I give you is to blend this mixture and return it to the pot to continue cooking. Honestly, I prefer to blend to make sure there are no traces of flour balls and the marigold flowers are not whole. But, this is to your liking.
  3. Once the flour has mixed perfectly, add the zucchini and corn kernels. When the vegetables are cooked, which will take 10-15 minutes, add the cream and mix. Season with salt and pepper. Finally, leave this cream of flowers over medium heat, about 3 more minutes.
cempasuchil cream

4. Serve very warm. Decorate with some fresh petals on top and with the cheese cubes. The final key for this flower cream or any other, is to prepare small pieces of bread to accompany it, as croutons. For this you only need to preheat the oven to 175ºC (350ºF). Cut some small cubes of seasoned bread and put them in the oven for about 10-12 minutes. Another option is to buy one of those cream cookies that look like puffed balls and that taste delicious.

Since this recipe is a traditional Day of the Dead meal, you can also include it in the offering to the faithful departed. Remember that keeping traditions is part of our Latino identity and a beautiful tradition to share with the family.

Without a doubt, the best champurrado is that of granny: Click here to read: Prepare A Champurrado De Masa!


Diana Flores

Gabriel García Márquez wrote: “Life is not what one lived, but what one remembers, and how one remembers it to tell it”, that is why I like to remember and tell stories, my stories and the stories of which I am part in this society. The best way I found to tell them was through journalism, not only as a professional purpose, but with the intention of living, as my Colombian colleague points out. I have developed as a reporter, writer and editor in print and digital media. I also have experience in Public Relations. What I enjoy the most is a cup of coffee in the morning, traveling, meeting people and dreaming. I live disheveled.