1. Fill the pumpkin flowers with a strip of fresh cheese and bread with the cornstarch, reserve.
2. Mix the tempura flour with the mineral water, leave the dough slightly lumpy and cover the pumpkin flowers.
3. Fry the squash flowers in hot oil until they are crispy and remove them on a tray with absorbent paper.
4. For the red sauce, roast the tomatoes, onion and chili in a pan. Grind these ingredients in the molcajete and add coriander, salt and pepper to taste.