Lunchbreak: Cantina 1910 chef Diana Davila makes esquites

September 30, 2015

Shave corn kernels and set aside. Sweat chopped onion and minced garlic with butter in a large sauté pan. Season the onion and garlic with salt and black pepper. Add corn, maiz or hominy, chicken stock and bring to a boil. Simmer for five minutes, then …