Description
by Erika Araujo
Esquites
This creamy Mexican corn salad is the easy-to-eat version of elotes, the BBQ’d corn on the cob that’s a popular street-side snack throughout Mexico, garnished with mayo, lime and tajin, the classic tangy-spicy seasoning.
Tinga Tostadas
Tostadas are the crunchy, open-face cousins of tacos; crispy fried corn tortillas layered with flavourful spreads, savoury protein and colourful garnishes for a perfect bocadillo (little snack/mouthful). Tonight’s DIY kits come with Tinga de Pollo, a classic recipe from Puebla; shredded chicken in a spicy sauce of tomatoes, onions and smoky chipotle en adobo, ready to be topped with all the fixings: crunchy corn tostadas, refried beans, crumbled cotija cheese, crema, lime, and salsa. Served with a side of Mexican rice.
Also available vegetarian: with jamaica (hibiscus flower) tinga
Torta de Tres Leches
A popular dessert in Mexico City: rich golden sponge cake soaked with evaporated and sweetened condensed milk, topped with whipped cream and fresh berries.
