I had something similar to this cooked by a woman chef. Pilar Cabrera from Oaxaca at Azul Condesa restaurant in Mexico City, or DF (“Dey Effe”) as the locals call it. While it’s a typical Oaxacan dish, it is very unusual, with a tangy flavor. The red hibiscus with the blue corn enchiladas and the pickled purple cabbage lend this dish deep sunset colors. And blue corn is the only truly blue food! It’s easy to buy hibiscus flowers online and at healthfood stores.