Main Ingredient - Corn
Courtesy of Andrew Dorsey
Photography by Jenna Noel
Photography by Jenna Noel
By Iliana de la Vega
Weber-Gale tried and rejected a lot of recipes before developing this one. “It’s a winning formula,” he says. “There’s only one drawback: they’re quite a bit of work to make, so make a double batch and freeze.”
Courtesy of Cindy Cashdollar
CINDY CASHDOLLAR is a steel guitar and Dobro artist and five-time Grammy winner as part of Asleep at the Wheel. She also plays solo and with legendary contemporary artists. Find out more at cindycashdollar.com.
CINDY CASHDOLLAR is a steel guitar and Dobro artist and five-time Grammy winner as part of Asleep at the Wheel. She also plays solo and with legendary contemporary artists. Find out more at cindycashdollar.com.
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Courtesy of Chef Iliana de la Vega, El Naranjo
Photography by Knoxy
Courtesy of Adrian Paredes, of The Gardener's Feast
Uchepos are fresh-corn tamales from the state of Michoacán. This dish is a common sight in my hometown of Xochimilco, a borough of Mexico City, where cornfields are plentiful.
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