Corn comes in many forms in Mexico, none more divine than the street food staples: elote which is eaten on the cobb and esquites which are seasoned and served in a cup dressed with aged cheese, mayo, lime and chile powder or hot sauce.
Martín San Román, Chef Consultant and Executive Chef, Dobson’s, San Diego, CA
Executive Chef, Restaurante Rita, San Sebastian, Spain
Chef/Co-Owner, Sucre i Cacao Pastisseria, Mexico City, Mexico
Chef, Asador Campestre at Casa Frida, Valle de Guadalupe, Mexico
Private Chef, San Jose del Cabo, Mexico
Reduce waste and get your geek on with perfectly labeled everything.
Say goodbye to bland store-bought boxed stock.
Enjoy sand-free clams, every time.
Perfectly bare garlic cloves in 10 noisy seconds.