This recipe is true to the real Mexican street vendor style. I grew up in Los Angeles where Mexican food is no stranger. From tamales, chicharones, and corn, these vendors are out on the daily (and sometimes nightly) basis. I strongly recommend using cotija cheese and, if you're lucky enough to have it, authentic Mexican cheese. If you can't get either, then try something like crumbled Feta cheese. It's salty enough to mimic cotija cheese. I used Feta all the time when I lived overseas and couldn't get cotija. Corn on the cob, whether grilled or boiled, tastes the best; but when there are no other options, canned or frozen corn will do.
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This recipe is true to the real Mexican street vendor style. I grew up in Los Angeles where...