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Elotes and esquites

Seven o’clock in the evening in Mexico City. You leave the office and stop for some esquites with mayonnaise, cheese, lots of lime and chili “the kind that doesn’t burn” (although you know it does). Without being hungry, you face the smells of the crowded subway car with a better mood. Or maybe you are seduced by the aroma of epazote from the corn stand outside the bakery and order the most tender cacahuazintle, with everything.

The pleasure of biting into a tender and warm corn cob, until it is completely plucked while you walk in the night, makes you immune to the urban chaos. Then, you wipe the cheese and chili dust stains off your clothes, and life goes on. Or, maybe, you sacrifice 40 minutes in line to try the viral esquites, with marrow, suadero, chicken feet or liver. In the esquite world there is room for fun, but the essence is never compromised. The esquite is fast, filling and probably an acquired taste for those of us who inhabit the beautiful corn nation.

Elote Rotulo
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