Elote and Esquites

Elote and esquites are different preparations of corn.  Elote is Mexico’s version of corn-on-the-cob and esquites are seasoned, cooked corn kernels.  Both might sound simple and uninteresting, but they are prepared in ways unique to Mexico that make them quite tasty.

The corn they use for both is actually a white corn.  It is not a sweet corn that we are accustomed to in the US.  The kernels are larger, and the taste alone is blander than sweeter varieties. 

Elote is served one of two ways: 

1.  Boiled in a large pot, shoved on a stick, and slathered in a whole bunch of stuff (elote cocido/hervido).  The ears of corn are in clear viewing area for customers.  Customers are allowed to view into the pot and choose the ear of corn they would like.  Then the person manning the pot takes your ear of corn out of the water, puts it on a stick, and asks what you what you would like on it. 

The topping options are: lime, salt, mayonnaise, fresh grated cheese, and a spicy chili powder.

The elote vendor prepares the corn to your liking and then hands it over for your enjoyment!

Elote prepared with all the available fixings looks something like this:

2.  Elote is also served grilled (elote asado).  This is a straight forward as it sounds.  The corn is grilled over a charcoal fire while it is still wrapped in a thin layer of cornhusk.  The customer chooses which ear he/she would like and the vendor then prepares the corn to that individual’s liking.  The vendor removes the remaining cornhusk and places into a fresh, green and uncooked husk.  The topping options are, from what I’ve seen, limited to lime juice, salt, and that spicy chili powder.

Here is what elotes asados look like:

mmm… grilled corn!

On to esquites!

Esquites is also prepared in one of two ways:

1.  Boiled (esquites cocidos/hervidos).  The boiled esquites are cooked in a large pot of water and accompanied with things like butter, salt, chilies, and epazote.  For all those who don’t know (I know I didn’t), epazote is an herb native to Southern Mexico and Central and South America.  It is used in many traditional Mexican dishes.

This is what epazote looks like:

It looks kind of dangerous… but hey, Penzey’s sells it, so it can’t be that bad!

The esquites cocidos are sold in a Styrofoam cup and topped off with your toppings of choice.  The optional toppings are the same as boiled elote: mayonnaise, lime, salt, grated cheese, and hot chili pepper.

2.  Sautéed (esquites asados).  The sautéed/grilled esquites are cooked on a metal cook top.  They are sautéed with butter, epazote, lime juice, onion, salt, white pepper, and a type of red chili called chiles de árbol.  They are also served in a Styrofoam cup.  Customers may top grilled esquites off with salt, lime juice, and hot chili powder.  (MY FAVORITE!!)

Here are a bunch of pictures of esquites:

Esquites Asados

Esquites Cocidos/Hervidos

Esquites asados recipe!!!  I combined a couple of recipes to get what I thought sounded most like I’ve had:

Esquites

4 cups fresh (or frozen) kernels of corn

4 tablespoons of butter

1 sprig (about 6 large leaves) of epazote, minced

1 or 2 chopped, dried chiles de árbol

½ onion, chopped

Juice of approx. 2 Mexican limes (AKA key limes)

Salt

Ground white pepper

In a large sauté pan, over a low flame, cook the corn in the butter, epazote, chiles de árbol, and onion until almost done, about five minutes (longer for fresh corn). Add some water if too dry. Add desired amount of lime juice (to taste).  Stir in salt and pepper to taste and finish cooking. Serve warm.

If you try it out, let me know how it is!!

xo

yum, Yum, YUM!

Street food.  I eat it, and love it. 

Throughout Mexico City, there are countless street vendors that sell pretty much anything you can imagine… fresh vegetables and fruits, cheese made that morning, bras, underwear, kids clothing, adult clothing, roasted nuts, dried fruits, false documents, things that they found along the street or in someone’s garbage that they think they can sell, old cell phone chargers, candy, shampoo, toothbrushes, other various hygiene products, old video games, pirated videos and CDs, fresh squeezed juices, bread, pizza, ice cream, roasted corn, tacos, a variety of local dishes… you get the picture. ;)

There are some foods that are sold by small mobile vendors or local miniature restaurants that I have grown quite fond of. 

Since I already look pretty out of place here, I haven’t taken any pictures of said establishments/food.  That would require me, the pale-skinned, light-haired, tall girl who often gets looked at like a foreign species to carry a camera… probably not the brightest idea to be flashing around something expensive when my pale features attract a heightened level of attention.

I mean, back home people joked around about me being pale enough to be albino.  Here, I’m pretty sure some people truly think I am albino… especially children.  They stare at me, it’s awkward, but by now, I’m used to it!

Anyways, I will be adding in random photos I find to go with the food I am describing.  Hopefully this compromise will suffice until I man up and snap some pics.

I will have a series of blog entries describing some of the food items I have greatly enjoyed since arriving in Mexico City.  Hope you like it!

What am I Doing Here?

Good question.  Probably one that should have been answered when I first got here... oops! 

Well, the short answer is, I am helping with The Photographer Mexico.  The Photographer is a Mexico City based company that delivers photographic equipment and services to customers with a variety of photographic needs.  It is something that Fernando started, and I am working at the best I can with my very limited Spanish.

Here’s a bit more about The Photographer Mexico:

There are six different divisions that meet the needs of a diversified client base.

They are as follows:

1.  Workshops

2.  Model and Talent Books

3.  Professional Retouching

4.  Studio Rental

5.  Equipment Rental and Photographic Direction

6.  Photographic Equipment Sales

I am rather restricted on what I can help with until I further develop my Spanish speaking skills.  However, there are still many things I can do.  For starters, I help out during studio and equipment rentals.  This consists of everything from studio and/or equipment prep to lighting set up to clean up.  My hair styling skills also come in handy during model and talent books and workshops.  There is a makeup artist we work with, but he prefers not to do hair…so I get to do it!  On the office side of things, I create various documents used for in-house purposes and documents to be translated into Spanish.  From time to time I also get to put my creativity to the test when planning for new potential projects or business improvements.  It’s a pretty good time!

When I’m not working on all that, there are a quite a few other things that I occupy my time with… I’ll get to those later. :)

It's Been Awhile....

Sorry I haven't kept up on this!!  I will be posting something at least mildly interesting soon... promise :)

xo