food & drink

24 Times That Prove Latinos Just Don’t Do Basic Snacks

Penvee / Themakingsofmo / Lilianair / Instagram

Whoever said that breakfast is the most important meal of the day clearly hasn’t snacked like a Latino. Latinos go beyond the basic snacks and make sure they eat the best stuff they can even if it’s something they’re eating in the car on the way to work. Whether it’s something as simple as fruit or as complicated as bionicos, Latinos have the best snacks. It is all about the preparation and pairing of different ingredients to really make the most basic snack pop.

1. Elote con Papitas

CREDIT: Paraisojuicebar / Instagram

Corn may be a vegetable but this is a vegetable you’ll be excited to eat. I would’ve never thought to mix a vegetable with Hot Cheetos dust and limon but it is delicious. This snack offers the perfect balance of a serving of vegetable and a bag of chips.

2. Sandia Loca

CREDIT: ricosantojoscuquita / Instagram

Speaking of eating enough vegetables, fruit is another important food group. Sandia is perfect for the hot summer months but even then, we know better than to just eat boring, plain sandia. You just have to kick it up.

3. Chamoy Manzana

CREDIT: Slusheeland / Instagram

Caramel apple who? There’s no reason to cover an apple in caramel when you can coat it in chamoy and tamarindo. Not only does it look really interesting, it tastes even better.

4. Concha Ice Cream Sandwich

CREDIT: Horchateriarl / Instagram

There’s no need to sandwich ice cream in between two boring cookies when you can use a fresh, sweet concha. The cocha even makes this messy snack easier to eat by soaking up any melted ice cream. This also proves that we are even able to upgrade our own snacks because everything is a starter kit.

5. Churros with Ice Cream

CREDIT: Theloopchurros / Instagram

You’ve heard of ice cream with conchas, now get ready for ice cream with churros. Dipping your churro in chocolate is so two thousand and late, try dipping your churro in ice cream. If your snack still needs a bit of color, try having your churro covered in fruity pebbles.

6. Mango Flower

CREDIT: Bimalapiya / Instagram

Let’s be real, if anyone’s getting me flowers, I hope they get me mango flowers. By simply slicing and throwing on some chile y limon, Latinos elevate this fruit into a snacking essential. *drools profusely*

7. Paletas

CREDIT: Catsandcrayons / Instagram

If you love popsicles, try paletas made from real fruit. You won’t need to be convinced when you see fruit chunks in every bite. If fresa isn’t your flavor, they come in any flavor you could ever want. Seriously. You can even get yourself a tequila flavored paleta if you want.

8. Bionicos

CREDIT: Zurysraspados / Instagram

This one is basically a salad, right? With all that fruit, granola, and coconut it’s almost too healthy! But if we’re staying healthy, we’ll just pretend that it’s not covered in condensed milk.

9. Pepino Loco

CREDIT: Slusheeland / Instagram

If the sandia loca is too crazy to cut into, try the pepino loco. As you can see, loco is a common way to describe these snacks because they are crazy good. Swap out the sandia base with a pepino and it’s the perfect size for you to eat on the go.

10. Mango Loco

CREDIT: Lilianair / Instagram

There are so many crazy snacks but this one is a gateway to the mangonada you’ll see later on. The mango loco has all the fruit we love from the sandia and pepino loco but if you’d prefer ice cream, you’ll love the mangonada.

11. Esquite

CREDIT: Zuryraspados / Instagram

This snack is a variation of the elote we saw earlier and the hearts on top show just how much everyone loves esquite. Everyone loves elote but esquite makes it that much easier to eat by getting rid of the corn cob for you. If you ever chase after any man, it should only be an elote man.

If you’ve loved the elotes you’ve seen here, you should check out the unicorn elote.

12. Mangonada

CREDIT: Lamichoacananaturalfruit / Instagram

A minimalist version of the mango loco. The mangonada is a refreshing sorbet that does away with any unnecessary garnishings. All of the flavor, none of the fluff. Just because something is simple does not mean that is is basic.

13. Raspado

CREDIT: raspadojalisco / instagram

Even simpler than a mangonada is a raspado. I’ve been eating these since before I even knew what shaved ice was. Make sure you ask for a straw so you can drink any juice that melts because it is so delicious you won’t want to waste a single drop.

14. Jello

CREDIT: Jlbarmywife / Instagram

If you’ve been to a Latino party, you’ve had a rainbow jello. This jello offers up the best of every flavor by mixing them all together and making it even sweeter by throwing in condensed milk.

15. Platano Frito

CREDIT: Daninthecloud / Instagram

Whoever said “everything tastes better fried” was right. Frying platanos is easy enough that anyone can and will do it once they’ve tasted this sweet snack. This is just one of those things the is not too overpowering in flavor but perfectly seasoned to let you taste the fruit’s natural flavor.

16. Carne Asada Fries

CREDIT: Kingkupofficial / Instagram

Carne asada fries are the perfect comfort food. You can keep the boring fries and ketchup. The cheese, sour cream, jalapeños, and chile add so much depth that this snack just gets better and better with every bite.

17. Quesadillas

CREDIT: Cleaneatsbytay / Instagram

Quesadillas might not be filling enough to be a meal but it is a great and easy snack to make. All you have to do is throw on some cheese and anything else you want. For a quesadilla like the one in this photo, try throwing in some red peppers and to really wow your instagram followers, throw in a side of carrots.

18. Buñuelos

CREDIT: Galededras / Instagram

What’s the perfect blend of platanos fritos, and churros? Buñuelos. Buñuelos give you the crispy bite of a platano with the sweet cinnamon flavor of a churro. Like a churro, don’t be afraid to dip this in your ice cream.

19. Tostilocos

CREDIT: Penvee / Instagram

Tostilocos are a classic snack full of crunch. Each bite can be exactly what you want when your Tostinos are covered in peanuts, tamarindo, chile, limon, and maybe even some cueritos or mango.

20. Agua Fresca

CREDIT: Malumosuna / Instagram

Pressed juice? Never heard of it. Agua fresca is the originally juice. You know summer’s right around the corner when you see giant jugs of juice at the store. With so many classic flavors, everyone can find at least one (or five) agua frescas that they love.

21. Obleas

CREDIT: Sweetms1176 / Instagram

An oblea may just be a basic wafer but the snack doesn’t end there. This oblea is covered in peaches but you can make an oblea sandwich with anything you’d like. Another popular way to eat obleas is with a lot of cajeta in between both wafers.

21. Papas Rellenas

CREDIT: Themakingsofmo / Instagram

You are what you eat and these papas rellenas are so good that by the time I’m done eating them, I’m the stuffed potato. The ones in this photo are stuffed with meat, spices, and a bit of chile that gives it that bit of kick we’re all looking for.

22. Hot Cheetos con Queso

CREDIT: Maverickbriones / Instagram

I don’t know who thought to mix Hot Cheetos with cheese but they are are definitely a Latino. Cheese makes almost everything taste better and you will not regret trying these cheesy Hot Cheetos snacks.

23. Empanadas

CREDIT: Lottas.leben / Instagram

Empanadas are like giant papas rellenas and they are just as irresistible. Be careful when you first try this snack because you might become obsessed. I could eat empanadas everyday and never get tired of them.

24. Pepino con Tajín y Limon

CREDIT: Solodolo129 / Instagram

Pepino con Tajín y limon is a classic. This really is one of the easiest snacks to make but even then, you won’t have to because your friends will be dying to make it for you once you make them try it.

Latinos Never Do Basic Snacks And These Elotes And Esquites Prove Why They Are The Greatest Snacks


Latinos Never Do Basic Snacks And These Elotes And Esquites Prove Why They Are The Greatest Snacks

@masons.den | Instagram

We don’t know what the rest of the world does with corn, but Latinos know how to treat corn right. That’s probably because corn comes from Mexico, and through colonization and globalization, the juicy vegetable has spread to all corners of the world. The corn industry is massive–used to create ethanol fuel, alcohol, cornstarch, and even animal feed. Nope. Not for us.

Mexicans and other Latinos have a more one-on-one relationship with the crop. We’ve turned corn into a staple dish–using the masa to make tortillas, tamales, and desserts. Eloteros have been lovingly feeding us elotes and esquites for a century. Before the elotero proper, it was all of our mamis turning one husky crop into a delicious variety of breakfast, lunch, and dinner.

Only a Latino could turn this…

@GtoMeConquista / Twitter

Typically, the elotero will boil corn in their husks (to retain the most flavor) and transport them for the elotes. For esquites, they boil the corn in the husk and then dehusk and kernels are taken off of the cob. It’s typically seasoned and kept warm in a big pot, ready to be scooped and topped with cotija cheese.

That said, an elotero with a grill on hand has been feeding us for generations. There’s nothing better than an ear of crispy charred corn on the cob drenched in cheese and Taki dust.

Into something so beautiful and drool-worthy: 🤤 🤤 🤤

@elotefinder / Twitter

Throughout the years (and the advent of Instagram), we’ve gotten a lot more creative with presentation. We’re trying all different kinds of dustings and flavorings for the Instagram post and the flavors.

How’s it done? Chef German Correa, the possible source of the “Unicorn Elote,” said that he uses food coloring to dye mayo and then “paints” the elotes. The blue is made of blue mayo, and the rest is actually multi-colored cheeses. Rainbow elotes don’t have to be your thing.

The Pavlov test works best with a classic elote, imho.

@eloteslapurisima / Twitter

If you didn’t feel a pang of hunger or a little extra drool than usual, you haven’t had a good elote. The classic fixings of butter or mayo, melted cheese, and chili powder are enough to make anyone an addict. It’s not the worst vice. 😉

In Nuevo Laredo, Tamaulipas, elotes are topped with lechon, cheddar cheese and bacon. It’s no snack or side dish. It’s the whole main meal. The further North in Mexico you go, the more toppings you’ll get on the elote. That isn’t quite true in the U.S., but you get the picture.

Latinos are the most creative and resourceful people. Don’t @ me.

@elotefinder / Twitter

Like everything else in our culture, there are a million different old wives tales about the origins of this brand of elote. More specifically–the variety of accounts range in who came up with the idea. We all know it was someone who shamelessly pours the Taki dust into their throats at the end of the bag and realized if it sticks so well to my fingers… imagine on an elote.

Regardless of which Latino came up with the idea, it’s going down as a Wonder of the World. Only our generation could combine a traditional Mexican food staple with junk food to make its own food group. It’s kind of our generation in a nutshell–the foundation comes from our padres with a sprinkle of the 21st century.

Only a true elote fan could taste test the difference between a Flaming Hot Cheetos and Taki elote.

@elotefinder / Twitter

To be honest, this seems like a low bar for our people but watch anyone else try one of these and start crying because of the spice. It’s how corn was meant to taste, honey. Spicy.  😛

Cuidado, apparently doctors are alerting the public to an influx of children in their emergency rooms because they ate too many Flaming Hot Cheetos. Not to fear–the base spice is chile and it’s the spice that helped all our ancestors flourish. Spice is in our blood.

Let it be known that San Francisco has an Elote Festival coming up this June 22-23.

@liamslemonaid / Twitter

For all you NorCal Latinos who are missing the Angelino luxuries of an elotero or five in almost every neighborhood in Los Angeles, some relief is coming your way. Prepare yourself. It’s called “ELOTE–The Corniest Festival Yet!”

Apparently, it’s the first elote festival in NorCal but promises to have all the classics plus elote tots, esquite topped corn dogs and more. There will be at least ten eloteros serving “elote specials,” plus a Mercadito del Encanto. All vendors are Latinx and dogs are welcome! You can find tickets on Eventbrite or search for the “Corniest Festival Yet” on Facebook. So corny.

In our world, there’s no competition between the elote and esquites.

@elotefinder / Twitter

They’re both literally cut from the same tasty cloth, and frankly, the choice almost always comes down to whether you feel comfortable looking like a slob in your company or not. You have esquites on your lunch break and you bring that elote home to eat while watching Vida. Either way, you need 4-47 napkins handy to wipe up a very beautiful mess.

Fun fact: the word esquites comes from Náhuatl’s word ízquitl.

@Gerardo80842511 / Twitter

Ízquitl and icehqui both mean “to toast.” You would do that on a comal (which means griddle). The story goes that esquites were created by Tlaxocihualpili, the woman ruler of Xochimilco from 1335 to 1347.

The truly ‘classic’ esquites is made with chopped onion, fried green chile, and pollo. It’s topped with lime juice and mayo or sour cream, cotija, chile, and salt.

The classic esquites is comfort food like no other.

@eloteslapurisima / Twitter

I don’t know how we do it, given that Latinos are far more likely to be lactose intolerant than many other races, pero ya estamos. Traditional elotes have evolved in the U.S. to include an abundance of cheese.

Different states in Mexico make it in different ways. In Aguascalientes, the esquites are called chasks and have bacon, mushroom, and strips of chile in them. In Tampico, they’re made with boiled instead of fried corn. In Sonora, they’re sweet–cooked with molasses. In Hidalgo, they’re made with pulque, onion, chile, and epazote.

In Puebla, it looks more like a soup and is called chileatole.

@king_rugge  / Twitter

That’s because it’s made with ground serrano peppers and even has a bit of corn dough to make the soup thicker. Add corn, epazote, salt and more water than usual and it’s Puebla’s version of esquites.

Even Dodger’s Stadium, in Los Angeles, is serving up esquites in little helmet bowls.

@LADExecChef / Twitter

There’s a reason we root for the Dodgers so hard. The stadium’s menu includes a ‘Dodger Dog,’ which is famous for being topped with esquites. You can also order esquite fries with your michelada.

While there are a couple of healthy carts, the vast majority of Dodger Stadium food consists of carne asada fries, tacos, and so much esquite.

Another beautiful example of the resourcefulness of our people:

@Vaainilla_ / Twitter

We’ve been saving plastic containers for eons by using husks and plantain leaves to wrap up our version of a sandwich (read: tamal). These husks make decent napkins, too. Don’t play like you haven’t done it before.

READ: Latinos Never Do Basic Snacks And This Incredibly Photogenic Elotes Are Just Part Of The Wonders Of Latino Foods

The New York Times Honestly Just Discovered Tajín And Their Love For It Is Kind Of The Sweetest


The New York Times Honestly Just Discovered Tajín And Their Love For It Is Kind Of The Sweetest

tajinusa / Instagram

Tajín is a special chile y limon spice mix that is as much a part of Mexican culture as elotes and paletas. You can use it on so many different foods and the most obvious choice is on fresh fruit. That brand of salty sweet crystals that you put on top of pieces of fruit is fast becoming the recognizable spice of choice for chefs and foodies around the U.S. It is just one way that Latino culture is permeating American culture.

The New York Times is finally giving Tajín, the most iconic Mexican kitchen staple, a moment to shine in the national spotlight.

Any Mexican and Mexican-American will swear by this seasoning. It is everywhere and on everything. The taste of the spicy-lime flavor amplifies the naturally sweet flavor of ripe fruit and gives a deep profile to frozen paletas on hot summer days. The aroma wafting out of a freshly opened bottle will change the world as you know it.

The New York Times recently published an article praising the bright red chile salt and, honestly, it’s about time.

Tajín has been around for over three decades, since 1985. However, the iconic concoction didn’t break into the U.S. market until 1993. It is literally as well-known and adored by Mexican families as Chamoy, a sauce created using fermented chiles and fruits also used on all kinds of foods.

Legit, people never leave their house without this seasoning because you never know when you’re going to need it.

Legions of ride-or-die Tajín fans have been sprinkling the seasoning since they were kids. It’s almost a rite of passage—start off with fruit and then as you get older, rims of margarita or cocktails get a dash of Tajín. It’s the cycle of life so many Mexicans and Mexican-Americans have enjoyed.

The article, written by Daniela Galarza, gave people a look at the history of the incredible seasoning.

If sprinkling tajín is a lifestyle, then everyone from your corner bionicos shop that has just the right amount of red dusting on your spears of pepino and chunks of sandia, to Bon Appetit magazine’s recipe listings, are stanning tajín—just the way food royalty should be treated, tbh.

It’s one of the most spectacular fandoms known to the food world.

The article explains that even though the company was founded in Guadalajara in 1985, the U.S. has become a massive market. According to The New York Times, 40 percent of the market for Tajín is in the U.S. where Mexican-Americans make up 11.3 percent of the total U.S. population. Mexican-Americans also make up 63.2 percent of the Latino population in the U.S.

In case you weren’t sure, the love for Tajín is so strong and transcends man-made borders.

“I can’t even imagine a time before Tajín, or before salts flavored with lime and chile,” Mariana Gomez Rubio, a culinary consultant in Mexico City told The New York Times.

This social media user said the red seasoning was there for her when she had a health condition.

The popularity of this chile-flavored salt (its main ingredients include dried chiles de árbol, guajillo and pasilla, dehydrated lime and salt) that has its roots in Zapopan, Jalisco.

And it looks so good when it is used appropriately, which it is hard to use it inappropriately.

It is a great way to make sure that you are eating all of your fruits and veggies. After all, we could all be eating more of the heathy stuff and is this makes it easier, then why now.

Imagine coming across these spice and citrusy cucumbers in your house after a long day at work.

Grab a tissue so you don’t drool on your phone. We know you can’t get enough of Tajín and that is normal. We all have a love affair with this one-of-a-kind treat.

Recipes for everything from desserts (this innovative chef paired the chile-lime salt with chocolate and bananas to make fluffy banana bread) to NYT reader-suggested pineapple chunks have been making the Internet and social media rounds from true fans.

The sight of red chile sprinkled #TajinMoments is only going to increase. The brand has announced collabs with Pinkberry, On the Border spiced tortilla chips, and Snak Club for peach ring candy, peanuts and trail mix.

The company is betting on its continued success and is expanding into a larger facility in Jalisco later this year. It has also started looking into making a push into Pakistan, India, and Japan—countries that also like to use spices in their cooking.

Nice, nice—getting worldwide, Tajín!

Along with its buddies chamoy and Tapatio sauce, we see Tajín enjoying its golden days for years (and perhaps decades) to come around the world.

Are you a fan? Tell us your favorite tajín recipe in the comments and share this article with your friends!

READ: These 20 Delicious Latino Snacks You Need To Be In Your Life Permanently

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