food and drink

The Unicorn Elote Is A Thing And People Have Strong Opinions Both Ways

@sauImonterrubio / Twitter / E-Lokos / Facebook

Surely you have seen the unending #unicornfrappuccino posts on Instagram. It seems like everybody is getting in on the blue and pink craze and there doesn’t seem to be an end in sight. The concha recently got it’s own unicorn “upgrade” and now the elote has fallen victim to the craze. Seriously. A little restaurant called E-Lokos has given the classic elote a unicorn makeover and people have feelings about it on both ends of the spectrum.

Here’s a photo of the unicorn elote that is causing all the buzz.

En E-Lokos seguimos creando locuras! Ahora para ustedes y solo por tiempo limitado el E-Unicornio! No te quedes sin el tuyo y corre a visitarnos, hasta agotar existencias!
E-Lokos, Fantásticamente Deliciosos

Posted by E-Lokos on Friday, April 21, 2017


Just regular dessert elotes seem like they’d be a tough sell. Like, would you eat your corn covered in chocolate? Wait… Don’t answer that.

Some people are over the moon with a chance to have a unicorn elote.


It looks great all colorful and pretty and perfect for Instagram, but we really want to know what it tastes like.

Other people are appalled that this is even a thing.


“Hahaha the unicorn elote, don’t do this to humanity,” wrote @JorgeDuaarte.

It is being billed as a classic because the unicorn look will undoubtedly be around forever.


“Are you ready for the classic unicorn elote,” wrote @Catrina2099.

There are questions about the poop repercussions eating all this unicorn stuff will create.


“I cannot what you’re going to gain with all the coloring in “wings, elote, sushi, etc” unicorn ?,” wrote @robertotapia14.

But, overall, people are over the fast permeation of the unicorn fad.


“That’s it. I am sick of the wave of unicorn in everything,” @rubi_urbina wrote. “On an elote, really?!”

Like, really over it.


“Me when I see the atrocity of E-Lokos,” @migdalia wrote.

So, let us know…


READ: People Are Pissed At This Dallas Small Business For Insulting Eloteros

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After Being Deported From The U.S., He Became One Of Mexico's Most Celebrated Chefs

food and drink

After Being Deported From The U.S., He Became One Of Mexico’s Most Celebrated Chefs

MAXIMOBISTROT / INSTAGRAM

Like many Mexican immigrants banned from returning to the United States, Eduardo García’s story is both familiar and entirely unique.

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LALO | 📸@peyotitolondon

A post shared by Maximo Bistrot Local (@maximobistrot) on


Arriving in the U.S. as a child, García lived under the radar as undocumented immigrant for many years, working in the fields as a migrant worker, the New York Times reports. When he was older, García worked in restaurants, where his natural talent and work ethic really shined. But García fell in with a bad crowd and he was eventually arrested for a crime. After serving time in jail, deportation followed. García returned to the U.S. with falsified documents so he could be near his sick father. García again found work in restaurants, where he developed the skills that would be very crucial to him later in life.

Though García lived in the U.S. for several more years, he never felt comfortable. “[E]very one of those years that I stayed I felt I didn’t belong in the States,” said García to the New York Times. Then the day came when García was deported for the last time.

Now in Mexico, García’s work ethic pushed him beyond feeling sorry for himself.

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DUPLA CREATIVA | @lofficielmexico

A post shared by Maximo Bistrot Local (@maximobistrot) on


A hard-worker with inexhaustible ambition, García began to gain fame in Mexico’s restaurant world, and he used that momentum to start his own restaurant, Máximo Bistrot, which he co-runs with his wife. The restaurant also serves another purpose in that it provides a place for hardworking, deported immigrants, like himself, a chance to find work that not only pays the bills but also provides a profound sense of pride. What started out as a small business has expanded to several restaurants, The New York Times reports, and now employs many fellow hard-workers who are proud to call Mexico home.

Be sure to get the full story of Eduardo “Lalo” García’s amazing journey at the New York Times.

[H/T] NYT: Eduardo García’s Path: Migrant Worker, Convict, Deportee, Star Chef

READ: Sanctuary Cities Protected By Judge Who Says President’s Executive Order Is Inconsistent With Law

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