Corn cakes have a long history as an American comfort food. Darryl Mickler’s contribution to the canon pulls in a Latin twist, piling the cakes on a curtido radish slaw, itself a spin on the Salvadoran fermented relish. The dish features Mexican Ancho with Lime paste from SupHerb Farms®. Positioning the dish as a shareable starter, the chef summarizes the flavor build of a complete bite: “Salt and bacon notes are paired with the sweet corn and umami notes, with a touch of heat coming from both the fresh and dried chile sources.”
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