Calabasitas Recipe

ALMOST DAILY CHANGING MENU

1. 1

   Elote foam

   In a blender, combine corn kernels, water, heavy cream, milk, and soy lecithin. Blend until smooth. Strain through a fine-mesh sieve into a pitcher or siphon. Charge if using a siphon to create a light elote foam. Keep warm.

2. 2

   Nopal salsa

   Blanch nopales briefly if needed to reduce slime, then dice. In a bowl, combine nopales with finely diced red onion, halved cherry tomatoes, chopped cilantro, lime juice, and salt. Toss and set aside to marinate.

3. 3

   Calabacitas (zucchini)

   Slice zucchinis into half-moon pieces. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, add zucchini and a pinch of salt, and cook until tender but still bright. Remove from heat.

4. 4

   Assemble

   On plates, arrange a bed of warm calabacitas. Spoon a generous dollop of nopal salsa on top, then scatter crumbled goat cheese (gotija) over the dish. Finish with spoonfuls of elote foam on each plate and a final scatter of cilantro leaves and a few halved cherry tomatoes for color. Optional: a squeeze of lime.