It's one of the finer flavor combinations available in today's flooded market. A ball of fresh cornmeal dough is stuffed with soft cheese, shredded pork, refried beans, or some combination of the above, then flattened into a thick disc. (Sometimes loroco, a tangy Salvadoran vine flower not unlike the nasturtium, is tossed in for good measure.) The patty is cooked over a hot griddle until it's hot and fragrant and just a little charred and smoky, then slipped onto a platter and served with two accompaniments: a salsa roja of tomatoes, onions, garlic, and peppers; and curtido, a pungent quasi-kimchi of pickled cabbage, carrots, citrus, and spice. Drizzle some salsa over the corn cake, add a spoonful of edgy, snarky slaw, and dig in: a hot, rich, lush, sharp, crunchy, spicy fandango of pillowy dough, molten cheese, and, if the planets are properly aligned, utter... More >>>