no pos wow

Latin Countries That Freed Animals From Cages Before Barnum’s Animal Crackers Did

@J_S_Rogers / Twitter

After over 115 years of Barnum’s Animal cracker animals have finally been set free. With the world waking up to oppression of all kinds, the public pressure against animal captivity has made its mark on the world, from Ringling Brother’s shutting down to states banning the use of bullhooks. Bullhooks are tools used to force elephants to perform tricks and lead to harming the animal.

Reactions to the announcement have ranged from delight to outcry, and we’ve got the best rounded up for you. However, let’s face it. Barnum’s Animals crackers is eons behind the Latin countries that banned animal circuses years ago.

PETA wrote a letter to the parent company in 2016 requesting a redesign.

CREDIT: @PETA_Latino / Twitter

In the letter, PETA wrote, “Given the egregious cruelty inherent in circuses that use animals and the public’s swelling opposition to the exploitation of animals used for entertainment, we urge Nabisco to update its packaging in order to show animals who are free to roam in their natural habitats.”

Using time and resources to save animals on packages seems to be more important to PETA than using those same resources on real animals.

Some people made jokes about the survivability of the animals in the African savannas.

CREDIT: @J_S_Rogers / Twitter

Every animal thrives in a specific ecosystem. It can be dangerous to force animals into ecosystems they are not meant to be in. Perhaps the gorilla should have been given his own window thriving in the jungle?

Some seemed concerned that freeing the animals would open them up to poaching.

CREDIT: @b_schreck / Twitter

Tbh, this one is a little over the top. Like, sure. Maybe some people are afraid of change, but it is the art work on animal crackers packaging. It isn’t that serious in the gran scheme of things.

Latino celebrities have been using their platforms and voices with PETA to fight for animal liberation.

CREDIT: @katedelcastillo / Twitter

Kate del Castillo, Dulce María, Marjorie de Sousa, Alfonso Herrera and Carla Morrison are just a few of the Latinos that have taken to publicly speaking out against animals in captivity.

Del Castillo even created a PSA for PETA Latino urging her supporters to boycott the circus.

CREDIT: PETA Latino / YouTube

Del Castillo even wrote a letter to the owner of Arena Monterrey urging him to cancel Ringling’s performance in the ring. She wrote, “Most performers would love to sell out an arena, but elephants in the circus would surely trade in a packed audience for a life of freedom with their families. I hope to hear that you’ll do the right thing and decide never to host Ringling Bros. again.”

The methods used to train animals in order for them to be used in the circus has drawn criticism because of their cruelty.

CREDIT: Jo-Anne McArthur / We Animals

One man, who helped in the strategic breaking of baby elephant’s spirits by tying them down and beating them, was so burdened by his guilt that on his deathbed, he sent his testimony and photos to PETA, blowing the whistle on the cruelty.

It’s not just wild animals that are taken on the road.

CREDIT: Jo-Anne McArthur / We Animals

Animals that we already have strong bonds with are bred to perform and be on the road the majority of the year. These dogs are likely held in small cages when they’re not in the circus ring, in front of bright lights, loud sounds and an ever-smaller crowd of people who paid for this amusement.

In 2015, Mexico banned wild animals from circuses.

CREDIT: Jo-Anne McArthur / We Animals

Kudos to Mexico for refusing to let it’s values sway for profit’s sake.

Before Mexico, Colombia banned the use of animals in circuses in 2013.

CREDIT: Jo-Anne McArthur / We Animals

The best way you can help wild animals in circuses today is to simply not pay to go to a circus. Nothing hurts companies worse than going for their wallet. You can also call your representative in Congress to urge them to take legislative action.

Costa Rica is by far the most progressive for protecting wildlife.

CREDIT: Jo-Anne McArthur / We Animals

The country has not only banned wild animals from use in circuses, but it’s also implemented a plan to slowly ban zoos. The plan includes releasing rehabilitated animals into the wild and discontinuing the input of traded animals.

El Salvador is one of six Latin countries that have banned circuses.

CREDIT: Jo-Anne McArthur / We Animals

Zoos and circuses are problematic for every animal deprived of their natural drive to roam and spread their wings. El Salvador has its own issues to deal with when it comes to abuse of animals in their zoos.

Bolivia has also banned the use of any animals in the circus.

CREDIT: Jo-Anne McArthur / We Animals

For big cats, elephants, and monkeys, it’s even worse. While birds are known to rip out their own feathers out of frustration, big cats are often drugged to sedate their pyschosis.

Paraguay isn’t going to be left behind in the fight for animal rights.

CREDIT: Jo-Anne McArthur / We Animals

Conservationists all around the world agree that imprisoning wild animals does nothing for conservation of the species. True conservationism looks like combatting climate change that is decimating species, like the tens of thousands of penguins who dropped dead just last week.

While we’re doing good on banning circuses,  there are more problems with the trade of animals in Latin America.

CREDIT: Jo-Anne McArthur / We Animals

What ultimately needs to happen is a shift in perspective on how animals are viewed in our society–not as commodities or silly amusements. They are living beings looking for any hole in their prison to gasp for air or look for freedom.

As a whole, humanity makes a mockery of our co-species, but Latinos are doing a better job than most.

As for the new animal cracker look, the internet is having a good time.

CREDIT: NY Post

It’s a new day, and a new age. We know who belongs behind bars these days.

Some people have suggested a better way for PETA to use their resources to educate people on the plight of wild animals.

CREDIT: @geedubbers / Twitter

We know that it is a symbolic victory to release the animals from their cages on the boxes. However, real wild animals are facing hunting at horrific levels. With government around the world doing nothing to stop their citizens from big game hunting, it has fallen on African nations to preserve their wildlife.

While the new design gestures to a new age of animal liberation, our consumption will likely stay the same.

CREDIT: @nondocmedia / Twitter

They’re just cookies. Unless you’re a next level animal rights activist, they’re probably the only cookie box in the house that will ever contain exactly just animal crackers. Those aren’t reusable circus cars.

So what’s next? The most pressing request of all:

CREDIT: @tra967cy / Twitter

It just seems fair and reasonable to let them breathe some fresh air.


READ: 20 Beautiful National Animals From Latin America That Are Everything

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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

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