Cooking Mexican street corn salad with Vida Cantina's David Vargas
Sponsored by Clarke
An avid philanthropist, activist, and four-time James Beard Award semifinalist, David Vargas is one America's most influential and fastest rising chefs. He sources local ingredients for his Mexican restaurant, Vida Cantina in Portsmouth, New Hampshire. Host Rachel Holt welcomes Chef Vargas to the Test Kitchen to cook up his spin on an elevated Mexican street corn salad.
