I felt inspired to share here because it symbolizes how we can continue learning and practicing how to make our ancestral and life long favorite foods, even if it’s in our middle age. Our food-ways have been attacked for 500+ years, and despite that here I am enjoying my ancestral foods with a new favorite recipe. For all the places still under colonial attack, I pray good food is remembered and shared through the ages and into liberation.

Ingredients

4 tbsp unsalted butter

1 med chile poblano

1/4 chopped white onion

2 garlic cloves finely grated

4 chiles de árbol stems & seeds intact

4 cups fresh corn kernels

3 epazote sprigs or combo parsley, oregano and/or min sprigs

1 1/4 tsp kosher salt

1/3 cup crema, crème fraîche or sour cream

1/3 cup queso cotija or fresco

1 small bunch cilantro, chopped

Chile powder to taste

Fresh squeezed lime juice to taste

1. In a large skillet over med-high heat, melt the butter. Cook the chile poblano, onion, garlic, and chile de árbol, tossing occasionally, until the onion is tender and just starting to brown, 6-8 min.

2. Add the corn, epazote, salt, and cook, tossing occasionally until the corn is cooked thru and just starting to brown, 6-8 min.

3. Serve the esquites warm with a drizzle of crema, queso cotija (or fresco), lime wedges, chopped cilantro

   
   

Ingredients, how to make.

I was inspired to share this recipe because…

6 guajillo peppers, 4 tomatillos, 4 garlic, 1 yellow onion, 1 epazote stalk, chicken bouillon, tortilla chips, eggs, sour cream (central American)

in a pan with low water put all guajillo, garlic, half onion, tomatillos

once steamed/boiled put in blender with one cup water and bouillon. bouillon to taste. blend

in large pan, saute other half onion to translucent

pour in sauce to large pan

let boil

add tortilla chips

serve with eggs, crema, queso fresco, avo