Growing up in Mexico, Andrea Pons was surrounded by street food — the “Elote man” ringing his bell as he made his way down her street, the “Empanada lady” selling from the trunk of her car outside her school, and the raspados (shaved ice cart) who received most of her pocket money. Street food represents a vital and dynamic aspect of Mexico's food culture, reflecting the diversity of its culinary heritage, from indigenous, European, and other global cuisines. Join Andrea, author of the Mamacita cookbook, as she shares stories and techniques while teaching you how to make some of her favorites antojitos. On the menu: esquites (Mexican street corn with chili, lime, and queso ranchero); crispy tlacoyos (griddled oval-shaped masa pockets) stuffed with beans and cheese; and flautas (fried taquitos) stuffed with chorizo and potatoes.
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