Simmered Shaved Corn with Chiles and Epazote (Esquites)

From Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens

Cookbook

Author(s): Pati Jinich

Page 251

Cuisine: Mexican

Course: Sides

Sign in to add a review

Reviews

0 reviews, average rating 0.0 / 5

No reviews available yet.