Culture

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

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

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Snoop Dogg Handed Out Thanksgiving Turkeys To People In Inglewood

Entertainment

Snoop Dogg Handed Out Thanksgiving Turkeys To People In Inglewood

The holidays are always hard for some families. There is the expense of providing the holiday experience every year. However, this year, with mass layoffs and hardships, Thanksgiving is an extra hard burden on some. Snoop Dogg teamed up with the Chargers and Rams to provide free turkeys to Inglewood residents ahead of Turkey Day. Families lined up to pick up the food at SoFi Stadium in Inglewood.

Snoop Dogg being Snoop Dogg spent time helping those in need to celebrate Thanksgiving.

Covid-19 has made 2020 the year of hardships and loss. However, the LA Chargers and Rams with the help of Snoop Dogg volunteered to make the holiday a little better for people this year. The rapper and football players gave turkeys to Inglewood residents in need to bring the magic of the holiday to their dinner tables. The food giveaway took place in the SoFi Stadium parking lot. The stadium in Inglewood is the home of the LA Chargers and Rams.

“I love the personal side,” Snoop Dogg told ABC 7. “To be up close and personal; for people to see me, touch me, take pictures with me, to be able to know I really care.”

Families not only got a turkey, but they also got all of the trimmings for a Thanksgiving feast.

Don Lee Farms, the L.A. Regional Food Bank, Pepsi, and Frito-Lay donated the turkeys and fixings for the giveaway. The kind act gave 2,500 Inglewood families a Thanksgiving meal as lockdown orders around the state forced some businesses to close back down. The lingering impact of the Covid outbreak has been devastating for American families exacerbated by the federal government’s failed response to the pandemic.

Snoop Dogg is no stranger to helping people during the holidays.

Snoop Dogg often helps those who need some help during the holidays. He has teamed up with Inglewood before to make sure that families are able to have the Thanksgiving they deserve. This time of year is all about giving and being thankful for what we have and how we can help others. Snoop Dogg is a master of putting to work his compassion for other people.

READ: Snoop Dogg Loves Banda So Much That He’s Collaborating With Banda MS On A New Song And We Can’t Cope

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These Are The Thanksgiving Thirst Pics Latinos Love To See Every Year

Culture

These Are The Thanksgiving Thirst Pics Latinos Love To See Every Year

Granger Wootz / Getty Images

Thanksgiving is literally all about the food. We spend days planning out the menu and creating the most wonderful food experience of the year. For Latinos, the food game is exceptionally strong because we just know how its done.

Panes Con Pavo

Panes con pavo come after Thanksgiving as a delicious way to eat your leftovers. It definitely works. A pan con pavo is that splendid leftover turkey in a sandwich with some homemade salsa, cortido, cucumbers, tomatoes, and anything else you might want to add. You know it’s good if the juices are running down your arm like a po’ boy.

Congri

What seems like a basic dish requires the cooking prowess of an abuela. The way the beans are perfectly seasoned to balance out the rice is something you learn from experience. It’s a delicate balance to really add a layer of flavor to the beans that don’t overpower everything nor do they come up short. The mere image of this dish conjures up the memories of Thanksgivings past, especially for Cubans.

Arroz Con Leche

The smell of cinnamon filling the air is what all holidays are about. Arroz con leche is the quintessential dessert in Latino culture. The creamy goodness of the dairy and rice mixed with some sugar and cinnamon is enough to make you remember all of your fondest childhood memories. You might see this dessert everywhere during the holidays but it does make an occasional appearance throughout the year.

Tamales

There are always too many tamales created during the holidays. The running joke is that you will be eating frozen tamales until the end of summer because of how many your family makes. There is something so enticing about seeing the husk come off a warm tamal, releasing steam into the air. The cornmeal goodness is something no one will ever pass up on.

Tostones

Simple. Bite-size. Tostones are one of the most heavenly foods to come out of Latino culture. The savory plantain dish is a perfect pairing for just about any meal. Photos of the golden fried disks with salt sprinkled over them will make anyone’s mouth water. You can almost hear the crunch of these tostones when you look at the photo.

Pernil

A turkey is cool but a pernil is just… *chef’s kiss.* The crunchy skin of the pork coupled with the garlicky flavor that is infused in the meat is a coupling made from the most divine minds. The exquisite pork dish is a perfect substitute for anyone’s planned turkey on the big day.

Tres Leches Cake

Tres leches cake is another dessert that all Latinos have come to know and love. Who doesn’t enjoy a cake that is both light and fluffy while being sweet and juicy? The tres leches cake is always the most highlighted dessert and it should be. The delicate dessert is the showstopper and that is why it comes after the meal and paired with a nice coffee.

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