Mexican · IV The Method
Rajas y elote en crema (poblano and corn in cream sauce)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
National Mexican tradition — most common in central Mexico; a versatile preparation technique
II
Description
Rajas y elote is a cream-based preparation of fire-roasted poblano chile strips and fresh corn kernels — a versatile component that appears as a taco filling, quesadilla filling, enchilada stuffing, or pasta sauce. The roasted poblano provides smoky-mild heat; the corn provides sweetness and texture; the crema provides richness. Epazote is the traditional herb. It is the simplified version of rajas con crema but emphasises the corn more heavily and is used in a wider variety of applications.
III
The Thread
—French ratatouille component (roasted pepper + cream)
—Italian peperonata with cream
—American creamed corn (different technique, similar result)
IV
Flavour Context
Smoky-sweet, cream-rich, mildly spiced — the perfect balance of components for a supporting role in tacos, quesadillas, and pasta
Pillars V — VII
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