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The simple Ecuadoran humita has ancient roots, and it’s lasted all these years because it’s deliciously simple. Like a tamale made with fresh corn, the humita is a batter of fresh corn, masa, and cheese that gets wrapped in a corn husk and steamed. This recipe comes from Chef Jose Garces of Amada restaurant in Philadelphia.
What to buy: White corn flour and corn husks can be found in the international aisle of most grocery stores or at Latin markets.
Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets. If you can’t locate it, go ahead and substitute feta or ricotta cheese.
This recipe was featured as part of our Suckling Pig for the Holidays menu.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...