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Hominy is no longer taking a backseat to its parent, corn, or to masa, the ground up version of itself used to make tortillas. Ever increasingly, this alkali-treated form of corn is being featured in a variety of ways across restaurant menus—as a crust, a snack and a side, by itself and as a complement to other flavors.

Washington, DC
Chesapeake Bay Jumbo Lump Crab Cakes with heirloom hominy succotash and spicy remoulade; $32

The Flying Pig Café
Los Angeles, CA
Hominy Gratin; $5

Elite Café
San Francisco, CA
Hominy Crusted Catfish with ham hock, smoked tomato & black eyed pea stew and creme fraiche; $25

State & Lake
Chicago, IL
Short Rib And Hominy Soup: Mushroom double-bock broth, pea tendril, crusty bread; $8

Cambridge, MA
Southern Fried Chicken with hominy mashed potatoes, collard greens and pickled red cabbage; $18

Restaurant Michael Schwartz at The Raleigh
Miami Beach, FL
Crispy Hominy with chile and lime; $7

Big Jones
Chicago, IL
Awendaw: Ancient spoonbread receipt from the country just north of Charleston; Hominy grits, artisan cornmeal, buttermilk and farm eggs baked with cracklin' and scallions. Supremely rich yet light as a soufflé; $7

Washington, DC
Chorizo Con Hominy Taco: Annatto seasoned ground pork with fluffy hominy; $3

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