I don’t consider myself a hopeless romantic. However, when in Oaxaca I heard a love story about the Marigold flower, also known as the Cempasuchil that captured my heart. During the week, hanging with the locals I realized they all knew the legend. They shared it with me proudly while we drank mezcal…lots of mezcal. 

The tale begins with two Aztec children Xochitl and Huitzlan who grew up playing on a mountain and bringing flowers to their Sun God, Tonatiuh. The Sun God appreciated the gesture and would shower the children with his sun rays while they played. As they grew older, the two fell deeply in love and swore to love each other forever. 

When Huitzilin was old enough, he went off to war and Xochitl vowed to wait for him. Soon after news traveled that he had been killed in battle. Xochitl was devastated and begged the Sun God to reunited her and Huitzilin. Tonatiuh, the Sun God saddened by her pain turned her into a beautiful, radiant Marigold that shined like the sun with a strong floral fragrance. Soon a hummingbird appeared and it was the spirit of Huitzilin. They were once again reunited and lived happily ever after. 

Vianney Rodriguez from www.sweetlifebake.com and the author of Latin Twist makes a wonderful Marigold Infused Tequila in memory of her loved ones for Day of the Dead. I met Vianney the first time I went to Oaxaca. She is the reason I started my blog www.chefrosie.com I can honestly say that meeting her changed my life. Gracias Vianney for sharing your recipe with us and inspiring me. 

Dia De Los Muertos 

Marigold infused Tequila

Yield: makes 4 cups 

Ingredients: 

1 cup of organic marigold petals

2 cinnamon sticks

4 cups tequila 

Combine ingredients and allow to infuse 4-7 days. Strain when ready to serve. 

For more recipes follow Rosie on www.chefrosie.com or on instagram @chefrosie or Facebook Chef Rosie O’Connor. Visit her restaurant Provecho Grill 26862 Cherry Hills Blvd. Menifee.