Go Back

La Esquina
Cuisine Mexican


  • Masa dough maseca
  • Goat cheese
  • Salsa verde
  • Huitlacoche Sautée with fresh yellow corn
  • Shaved red onions
  • Avocado slices


To make the masa:

  • Cup maseca
  • ½ Cup water
  • tbl spoon EVOO
  • tea spoon kosher salt
  • place the ingredients into a mixing bowl, Using your hands knead the dough for a minute or two. The dough is ready when it's smooth, but no longer sticky, and easy forms a ball in your hand. The dough should feel like Play-Doh.

To make the salsa verde

  • grams tomatillo.
  • grams jalapeno pepper
  • grams garlic
  • grams white onion
  • grams kosher salt
  • grams cilantro
  • cups of water
  • grams EVOO


  • Place the water into a medium pot sauce (high heat) along with, tomatillos, garlic, onions, jalapeno pepper.
  • At the first boiling bubbles remove the pot from the heat (discharge the water) and place all ingredients into a blender, add the cilantro and salt. (blend it well)
  • Return ingredients to pot on the stove, add EVOO (medium heat) for about 2 minutes, refried the salsa for about 7 minutes (low heat)

To make the Hurache. (it means a shape of a sandal)

  • Make masa dough long rolls (60 grams), Open the tortilla press and
  • put a plastic on the bottom and place the dough on it, put the other plastic on top of the dough then press down (should be thin “long tortilla, huarache’)
  • Place the huarache on top of the griddle (comal) in a medium heat, let it cook it for about 3 minutes, once they come to a golden brown flip them and cook it for 3 more minutes (should be crispy)

Build the huarache

  • Place the huarache on a plate, topped with goat cheese, hutlacoche, salsa verde, avocado, an dred onions.