food & drink

Why Is Disneyland Doing A BIG Push On Latino Foods?

Most would think the most magical part about Disneyland are the beautiful fireworks and thrilling rides, but if you’re a big foodie then you’d agree that the most magical part about this theme park is actually the food and drinks.

Among these Disney dishes and drinks, you can find micheladas, pozole, avocado margaritas, Dole whip and more. Speaking of Dole whip, if you really love that stuff, check out this new mitú pin dedicated to the greatest treat created by man. Check out the yummy list below if you (and your appetite) want to be prepared for your next Disney visit.

Pineapple Whip Better Together Pin Pack ($15.99)

1. Michelada

CREDIT: @californiafoodie_ / Instagram / Digital Image / May 3, 2018

If you don’t already know what a Michelada is, it’s a cold beverage that include beer, tomato juice, lemon, tajin and sometimes other ingredients based on your preference. These refreshing beverages are sold right next to the Monsters Inc. ride at Disneyland California Adventure. They’re perfect on hot summer days and are said to help cure hangovers (in case you’ve had a little too much to drink the night before your Disney trip).

2. Esquite (corn cup)

CREDIT: @rkyserling / Twitter / Digital Image / May 3, 2018

If you love the corn on the cob that Eloteros sell, then you’ll for sure enjoy these snack-size esquites. The cup comes with a mix of corn, cheese, lemon, mayonnaise and powdered chile.

3. Deep Fried Corn

CREDIT: @HeyVivala / Twitter / Digital Image / May 3, 2018

This corn is also similar to the type of corn that Eloteros sell, except that this one is deep fried. Also, the corn is topped with Disney’s signature lime cilantro sauce.

4. Mangoneada

CREDIT: @foodsofdisneyland / Instagram / Digital Image / May 3, 2018

This fruity dessert is the perfect treat on a hot day. It includes diced mangos, topped with chamoy and tajín.

5. Chocolate Churro with Mexican Chocolate Sauce

CREDIT: @eats.n.sweets / Instagram / Digital Image / May 3, 2018

This treat is for all of the chocolate lovers. Not only is the churro itself chocolate-flavored, it also comes with a Mexican hot chocolate sauce. De-li-cious.

6. Strawberry Flavored Churro

CREDIT: @foodsofdisneyland / Instagram / Digital Image / May 3, 2018

This strawberry-flavored churro, also known as the rose gold churro, is amongst the other churros Disneyland offers.

However, if you don’t like chocolate or strawberry, you can also choose from pumpkin spice, cinnamon sugar, apple cinnamon, salted caramel or piña colada.

7. Mango Paleta with Chamoy and Tajín

CREDIT: @foodsofdisneyland / Instagram / Digital Image / May 3, 2018

This treat is very similar to the mangoneada, except that it comes in the form of a popsicle. The mango-flavored paleta is topped with a drizzle of chamoy and layers of tajín.

8. Tres Leches Parfait

CREDIT: Green Monrail Destinations / Facebook / Digital Image / May 3, 2018

This dessert was inspired by Disney Pixar’s “Coco.” The tres leches parfait includes layers of vanilla cake, caramel cream and dark rum. So if you have a major sweet tooth, this dessert will definitely do the trick.

9. Caramel Flan

CREDIT: @FntsylndFoodies / Twitter / Digital Image / May 3, 2018

This caramel-flavored dessert has a similar texture to jello, but is far more creamier and sweeter. During Halloween, this dessert is sold with an orange and pumpkin flavor.

10. Watermelon Lemonade with Tajín

CREDIT: Disney Hungry / Facebook / Digital Image / May 3, 2018

This refreshing beverage gives you the perfect balance of sweet and salty. When you drink it, it almost tastes as if you were eating sliced watermelon pieces topped with tajín. 

11. Avocado Margarita

CREDIT: Freeform’s 25 Days of Christmas / Facebook / Digital Image / May 3, 2018

Calling all avocado and tequila lovers! Now you can have both in this ice-cold avocado margarita.

12. Pozole

CREDIT: Freeform’s 25 Days of Christmas / Facebook / Digital Image / May 3, 2018

Of course there’s no other pozole better than your family’s home-made posole, but if you’re ever at Disneyland during the winter, you might want to try this out.

13. Coctel de Camaron

CREDIT: @disneyfoodies / Instagram / Digital Image / May 3, 2018

If you love seafood, then this little Disney appetizer is made for you. The coctel de camaron is served cold and is topped with a mini crab leg and lemon.

14. Sopes

CREDIT: @disneyfoodies / Instagram / Digital Image / May 3, 2018

These sopes are only available at Disneyland during the winter season. As pictured in the image above, the plate comes with a side of rice and tortilla chips.

15. Carne Asada and Enchiladas

CREDIT: @foodsofdisneyland / Instagram / Digital Image / May 3, 2018

You can find this delicious dish in Frontierland, Disneyland, located between Thunder Mountain and the Shooting Gallery. The plate comes with dices of carne asada, cheese enchiladas and warm tortillas on the side.

16. Tacos de Barbacoa

CREDIT: @foodsofdisneyland / Instagram / Digital Image / May 3, 2018

These barbacoa tacos are wrapped in green tortillas and topped with onion slaw, purple cabbage, pickled onions and habanero sauce. You can find these yummy tacos at Knowhere Eats in Disneyland.

17. Taco Cone

CREDIT: @foodsofdisneyland / Instagram / Digital Image / May 3, 2018

The taco cone is similar to a soft tortilla taco, except that it is wrapped in cone-shaped bread. Inside the bread is refried beans, chicken, molcajete salsa, cotija cheese and lettuce. You can find this taco cone at The Cozy Cone Motel in Cars Land at Disneyland.

Read: 20 Latina Badasses That Disney Should Use For Their Latina Disney Princess

18. Nacho Fries

CREDIT: @foodsofdisneyland / Instagram / Digital Image / May 3, 2018

If you’ve had carne asada fries, then you’ll be familiar with this dish. At Disneyland they offer these nacho fries with carne asada, chicken or carnitas.

19. Burritos

CREDIT: @foodsofdisneyland / Instagram / Digital Image / May 3, 2018

If you arrive to Disneyland starving, then this burrito plate is what you should order. The dish comes with a side of rice and beans, and is certain to fill you up.

20. Wet Breakfast Burritos

CREDIT: @foodsofdisneyland / Instagram / Digital Image / May 3, 2018

This burrito is perfect for all of the Disneyland early birds. The breakfast burrito comes with scrambled eggs, chorizo, potatoes, tomatillo sauce and sour cream. You can find it at the Flo’s V8 Cafe in Cars Land.

So, what’s your ultimate favorite Disney dish? 


READ: 20 Times ‘Lizzie McGuire’s’ Miranda Sanchez Was Real AF


Don’t forget to comment and hit the share button below! 

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

Culture

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

Culture

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

Paid Promoted Stories