CRIOLLO CORN ESQUITES, BONE MARROW, HOMEMADE MAYONNAISE, BASKET CHEESE, EPAZOTE
Step 1: The esquites
Cook the corn in the beef stock with salt and pepper for 25 minutes. Five minutes before the end of cooking, add the epazote for seasoning. Strain and set the cooking stock aside for the end.
Step 2: The bone marrow
Bake the bones at 180°C for 15 minutes.
Step 3: The plating
Present the esquites in a deep dish. Decorate with a spoonful of mayonnaise, basket cheese and cilantro sprouts and top with the broth, adjusting its seasoning beforehand. Place bone marrow on the side of the dish. Best when eaten all together!