Here’s a Mexican version of chimichurri sauce. It’s a mixture of parsley ... 1 bag frozen corn kernels and 1 jar hot pepper jelly. Staples: olive oil, garlic, salt and black peppercorns.
Claudette Zepeda, Isabel Coss, and more chefs share Mexican ... F&W Best New Chef Edgar Rico fries fragrant corn tortillas until they’re crispy enough to stand up to a dip in the tomato sauce ...