After you test elote, aka Mexican Avenue corn, there’s no going back again to basic corn over the cob. These tacky cobs are grilled in husks, then slathered in a very mayo, sour product, cilantro and lime combination right before getting dusted with chili powder and Cotija cheese for https://www.villafloresrestauranttexmex.com/menu
The Tamales Diaries
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