Make Guelaguetza Chef And Co-Owner Bricia Lopez' Delicious Recipes

Try these at home!
Posted on Sep 15, 2022 | 11:00am
Serves: 4 to 8  

4 corn on the cob, husk-on
1 whole garlic head, cut in half lengthwise 
1 tablespoon unsalted butter
1 cup (240 ml) mayonnaise 
1 teaspoon ground coriander 
1/2 teaspoon sea salt 
1 tablespoon fresh lime juice 
1/2 cup (60 g) crumbled cotija 
2 tablespoons ground chile piquin or ground ancho chile powder. 

Start a charcoal or gas grill. Gas should be set to high. If using a pellet grill, preheat your grill to 425 degrees for at least 15 minutes. If using charcoal, coals should be red but entirely covered with gray ash. 

Lay garlic on a squared size sheet of aluminum foil and brush with butter and tightly wrap.  

Place corn and wrapped garlic directly on the grill. Grill the corn for about 45 minutes, flipping once. Grill the garlic for about 40 minutes, undisturbed. Remove both from grill, set aside.

In a bowl, mix the mayonnaise, coriander, sea salt, and lime juice. Add the pulp of the roasted garlic by squeezing it like you would a lime. Stir to combine and set aide. 

Remove the ears of the corn pulling from the top down. Spread the mayonnaise all over with a brush. Sprinkle with Cotija cheese all over and finish with a sprinkle of ground chile all around. You can serve whole, or cut each corn on the cob into thirds.   

DULCE DE CALABAZA (Piloncillo-Candied Squash) 

This is a seasonal dessert that is typically eaten during Dia de Muertos season in Oaxaca. The belief is that its spiced, sweet aroma is so tantalizing that it attracts the spirits to come and indulge. 

Serves: 8 to 12 

4 1/2 pounds of pumpkin (known as “Calabaza de Castilla in Latino markets), sliced into 4-inch pieces. We can sub with Kambocha squash. 
2 pounds (910 grams) of piloncillo, broken up into pieces
10 1/2 ounces (300 grams) of sugar cane, peeled, cut into 1-inch pieces
1/2 tablespoon of whole cloves, 1-star anise, 1 (4-inch) cinnamon stick (all three in a sachet)
Zest of a key lime 

In a heavy-bottomed pot under medium heat, add 2 cups of water, pumpkin (skin-side-down), piloncillo, sugar cane, and spice satchet 

Bring a simmer and cook for 45 minutes to an hour, until the piloncillo and water form a honey-like syrup. From time to time, spoon the syrup over the pumpkin slices. 

Remove squash once it’s cooked through. Allow resting for an hour, submerged in syrup. 

Serve hot or cold with a sprinkle of lime zest on top.