Mexican chef makes magic from corn, with help from epazote - mexican restaurant corn side dish

Here's what happens when Elia Herrera gets a regular corn cob.
Cut off the corn cob and simply fry it with butter.
Put the corn stick in the water and stew it into a corn soup.
Filled with love in the brothit-or-loathe-
It is the Mexican herb epazote. This trio —
Broth, kernels, herbs
Put it in a small bowl and apply mayonnaise (weird, I know)
A mixture of crushed cotija cheese, three chili powder and fresh lime.
The result is a popular Mexican snack called esquites for $3.
25 in King St. carvalto. W.
Tequila and sandwiches.
Herrera sighed proudly and said, "it's so delicious . ".
"It's so simple.
"To trace back for a minute, esquite is connected to another Mexican snack called ELOT.
Elote cooks or roast corn on cob, coated with butter/margarine, mayonnaise, sour cream/cream, cheese, chili powder, salt and lime.
Herrera says if you cut the corn off the corn cob and put it in a bowl or cup with the same ingredients, it becomes esquite.
Esquite can also be served with a little corn brothor a lot.
"My mother made it very liquefied and she ate it like a soup," Herrera explained . ".
"I like corn better, myself.
"Either way, when served in a cup, esquite should add epazote, a spicy herb that grows in parts of Mexico and the southwestern United States.
"It's very unique," said Herrera . "
"We can find it everywhere in Mexico.
This is a wild herb that is also very good for digestion.
Like cilantro, epazote has a strong reaction.
Some people swear it smells like gasoline or varnish. Cooksinfo.
Com said that epazote came from the Aztec word "epazotl" and, in turn, from "epatl "(skunk)and “tzotl” (sweat).
For me, epazot smells or tastes like skunk's sweat, but is very wild and unusual, perhaps mint or lemon.
I once again adore coriander.
Try to buy fresh at a Latin American grocery store.
I found it in two places in Kensington Market: Supermarket in Perola and Latino ium Latino.
But, as Herrera often does, it is not shameful to buy dry products.
Try to buy the bulk dry epazot on the stem.
At a critical moment, there is a small package of leaves.
You can eat fresh epazote, but Herrera recommends dropping dry epazote after seasoning broth.
As for her three.
After the pepper was mixed, she chose guashilo with its rich red color, the sweetness chose Anke, and the Heat chose Apo.
She balanced it with a little Jewish salt.
By the way, Herrera is one of the chefs invited to cook from the first tasting session of the Toronto restaurant festival held in Fort York on July 24-27.
She will present three dishes on behalf of El Caballito and its new sister restaurant, Los Colibris.
Sadly, there won't be esquite on sale, but there will be tamarind seviche, MOLIT de tinga (
Empanadas of chicken, Mexican chili and cortia cheese)
And cerdo en mancha mantel (
Pork belly, black bean tarmac and bergamot). El Caballito (
"Pony ")
On February, antojitos was adopted (
Street food with drinks).
Tortillas are made from scratch and cooked in order. Los Colibris (“hummingbirds”)
As a white tablecloth sister restaurant with a private restaurant choice, it opens upstairs.
They were all owned by Andreas Antonio, who also had little Anthony, Estiatorio Volos, and the ballroom.
Herrera is the chief executive chef.
The recipe was handed down by her grandmother and mother. The 33-year-
The old chef is from Cordoba, the state of Veracruz, Mexico.
She went to the Mexican Institute of Culture 10 years ago, then studied and worked in Spain, and then came to Toronto.
Herrera said: "I fell in love with Canada and everyone left except me.
She studied food at Sassafraz, Mistura, Super Dinner Club, canoe and Scarpetta, starting with pastries and then walking from the comfort area to the other side of the kitchen.
"I grew up in this industry and I grew up with all these flavors," Herrera said . " She insisted that she was shy outside the kitchen but was looking forward to facing it in Toronto's taste
"I like to be nervous. ”Esquites (Mexican Corn)
Mexican street food in Elia Herrera features corn broth, boiled corn, Mayo, cheese, lime, Pepper dust and epazote.
Find epazote and three kinds of chili powder at grocery stores in Latin America.
1 teaspoon of pepper dust (5 mL)
Each: 1/2 teaspoon of guashilo, Anke and Po chili powder (2 mL)
Jewish salt: 3 barrels of corn, huske6 cups (1. 5L)water2 tbsp(30 mL)
1/4 oz (butter Jewish salt without salt)7 g)
dried epazote (
It is best to still large pieces on the stem)
Or 3 fresh epazote4 tbsp (60 mL)
Mayonnaise1/2 cups (125 mL)
In the small bowl, mix guayilo, Anko, Apo and salt together, chopped cotija or feta cheese 1 lime as the fourth serving of pepper dust.
For esquite, cut corn kernels from the cob (
You should have 1-1/2 cup (375 ml).
Put cobs in a big pot of 6 cups (1. 5L)water.
Open with high temperature.
Cook for 20 minutesDiscard cobs. Strain broth.
You should have 4 cups. 1L).
Keep warm at low heat. In medium, non-
Medium frying pan-
High temperature, melted butter.
Add corn.
Cook after 2 minutes of stirring.
Add kernels to the broth.
Season with salt.
Raise the heat to a high level;
Cook it. Add epazote.
Reduce heat to medium-low.
Minutes a month.
To serve, divide the corn into four small bowls.
Place each part on top with the desired amount of broth and discard the epazote if dry is used.
With 1 tbsp (15 mL)mayo, 2 tbsp (30 mL)
Cheese and 1 teaspoon (5 mL)
Try chili dust.
Squeeze 1 lime wedge on each.
Stir well before eating.
4 appetizers.
Follow @ thesaucylady Weibo.
Jennifer Bain's book, Toronto Star Recipes: more than 150 Delicious Recipes to Celebrate Ontario, is on sale in the starstore.
In the bookstore.