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Corn


May 5, 2009
Homemade Corn Tortillas

Yes, you can buy them already made at the store… but there are few things that can compare to the nurturing and filling sensation of homemade corn tortillas.

And the great thing is: We can buy the premade corn tortilla flour of extraordinary quality in the US these days. So you don’t have to nixtamalize the corn kernels (dry in the sun, cook and soak in hot water with lime, peel and grind to a paste) through a process of more than 36 hours to make your own fresh corn tortilla dough. Here is how you make them:

Continue reading Making Corn Tortillas


April 29, 2009
corn-in-a-bowl-or-on-a-stick

In Mexican cooking, corn is eaten and drank, in just about every possible way… Esquites, freshly shaved corn usually cooked in a buttery broth with epazote leaves and Serrano chile, is one of the most popular takes. So much so, that my boys counted eight Esquite street carts in the small down town square of Chihuahua, when we were there last month.

It is very common to walk through the streets in a Mexican city or village, no matter how tiny it may be, and find a wide array of street food stands boasting the dishes that Mexicans abroad hanker for the most: Antojitos, or little cravings. Each one being a Universe compounded with layers of flavors, in its own right.

Continue reading Corn: In a bowl or on a stick

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