Executive chef Julian Medina forms flat, bite-sized masa cakes, pinching them around the edges to give them a lip. He griddles the cakes and fills them with Mexican requeson cheese, which is similar to ricotta, diced chorizo and a roasted-tomato ranchera salsa with chipotle pepper. He tops each one with a quail egg cooked sunny side up.

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Contact:Brian Galletta(813) 627-6722Brian.galletta@penton.comorDesiree Torres(813)-627-6792Desiree.Torres@penton.com

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