Esquites is a popular Mexican street food that is made with roasted or boiled corn kernels. It is a delicious and refreshing snack that is sold by street vendors all over Mexico. But what exactly does the word “esquites” mean and where does this dish originate from?
The Meaning and Origin of the Word Esquites
The word “esquites” comes from the Nahuatl (Aztec) word “izquitl” which means roasted or toasted corn. The Nahuatl were an indigenous people of central Mexico and their language greatly influenced Mexican Spanish. So the word esquites refers to toasted or roasted corn, which is the main ingredient in this iconic street food.
Over time, the Nahuatl word “izquitl” became “esquite” in Mexican Spanish. The dish itself was likely created by Nahuatl or Maya people centuries ago and was adopted into mainstream Mexican cuisine. Street vendors in Mexico City and other parts of Mexico began selling esquites prepared with different ingredients like mayonnaise, chili powder, lime juice and cotija cheese.
So in essence, the word esquites simply refers to Mexican street corn – corn that is roasted or toasted and then served with various toppings and condiments. The roasted corn kernels are the core component that gives esquites its name and distinctive flavor.
The Basic Ingredients and Preparation of Esquites
While recipes can vary, the basic ingredients and preparation for esquites are quite straightforward:
Ingredients:
– Corn kernels – either roasted over a grill or boiled/simmered in water or broth. Most traditional esquites use roasted corn.
– Mayonnaise – usually mixed with lime juice and spread over the corn.
– Cotija cheese – salty Mexican cheese that is crumbled over the corn.
– Chili powder – such as ancho or de arbol chili powder. Gives the esquites spice and color.
– Lime juice – squeezed over the esquites to add acidity and flavor.
– Cilantro – chopped cilantro adds freshness.
– Tajin (chili-lime seasoning) – Optional but adds flavor and a little kick.
Preparation:
– Roast or boil the corn kernels until they are cooked through.
– Drain the kernels if boiled and let them cool slightly if roasted.
– Place the kernels in a bowl and toss with mayonnaise, lime juice, chili powder, cotija cheese, cilantro and any other desired toppings to coat.
– Add tajin for extra flavor if desired.
– Serve the esquites warm or at room temperature in cups or bowls with a spoon for eating.
– Garnish with extra cotija, cilantro, lime wedges, etc.
The combination of creamy, tangy, spicy and salty flavors is what makes esquites so craveable! The crisp texture of the corn along with the cool, rich mayonnaise and melted cotija cheese offers a delightful mouthfeel as well.
Variations and Toppings for Esquites
One of the great things about esquites is how versatile it is. Street vendors and home cooks often add their own twists with different toppings and ingredients. Here are some popular variations:
– Bacon – small chopped pieces of crispy bacon add smokiness.
– Epazote – A Mexican herb with a bold flavor.Finely chopped epazote enhances the corn flavor.
– Mexican crema/sour cream – adds a rich creaminess.
– Ground chili peppers – such as chipotle or guajillo for smoky spiciness.
– Valentina or other hot sauce – more tangy heat.
– Ground pumpkin seeds – textural crunch and nuttiness.
– Garlic – minced raw garlic boosts flavor.
– Corn on the cob – the esquites mixture served OVER grilled corn on the cob.
– Avocado – cubes of creamy avocado for extra richness.
– Queso fresco – different mild cheese instead of or with cotija.
– Chorizo – spiced Mexican sausage.
– Spicy pickled veggies – jalapeños, carrots, onions, radishes.
– Lettuce – shredded lettuce adds a fresh crunch.
There are countless ways to customize esquites based on taste preferences. Part of the fun is trying different ingredient combinations from various street vendors.
| Topping | What it Adds |
|---|---|
| Bacon | Smokiness, crunchy texture |
| Epazote | Bold, authentic Mexican flavor |
| Mexican Crema | Creamy richness |
| Ground Chili Peppers | Smoky, spicy heat |
| Valentina Hot Sauce | Tangy heat |
| Pumpkin Seeds | Crunchy nuttiness |
| Garlic | Pungent flavor |
| Corn on the Cob | Fresh sweet corn flavor |
| Avocado | Creamy richness |
| Queso Fresco | Mild, creamy cheese |
Where to Find the Best Esquites in Mexico
The best places to sample authentic esquites are from street food vendors in Mexico. Some of the most popular spots include:
Mexico City
– Mercado San Juan – Historic market with many esquites vendors.
– Plaza Garibaldi – Find esquites here nightly alongside the mariachis.
– Coyoacán Market – Daily market with juice stands selling esquites.
– Frida Kahlo Museum – Vendors outside sell esquites and other Mexican antojitos.
Oaxaca
– Mercado 20 Noviembre – Bustling market with touted esquites.
– Parque Llano – Vendors in the evenings dish out esquites.
Puebla
– Plaza de Armas – Get esquites from the street food carts.
– Cholula – A suburb famous for its esquites topped with peas.
Guadalajara
– Mercado Libertad – Historic indoor market with esquites among other snacks.
– Tlaquepaque Market – Also called El Tianguis, Sunday market with lots of food.
Mexico Beach Towns
– Playa del Carmen
– Tulum
– Puerto Vallarta
– Acapulco
– Cancun
The beaches are lined with vendors selling esquites cooked over small grills along with other Mexican antojitos.
Sampling esquites from street stalls offers the most authentic experience and lets you truly eat like a local!
How To Make Esquites at Home
If you can’t make it to Mexico, you can still recreate delicious esquites at home:
Ingredients:
– 6 ears of corn, husks removed
– 1/2 cup mayonnaise
– 2 tablespoons lime juice
– 1/2 teaspoon chili powder
– 1/2 cup cotija cheese, crumbled
– 1/4 cup cilantro, chopped
– 1 tablespoon Mexican oregano
– Tajin or salt, to taste
Instructions:
1. Cook the corn either by grilling the ears over a flame or boiling for 5 minutes until tender. Cool slightly.
2. Working one ear at a time, hold the cob vertically and use a sharp knife to slice off the kernels from top to bottom all around.
3. Mix the mayonnaise, lime juice, chili powder and oregano in a small bowl.
4. Toss or mix the corn kernels in a serving bowl with the mayo mixture until evenly coated.
5. Add crumbled cotija cheese, cilantro and tajin or salt. Stir again to distribute evenly.
6. Taste and adjust seasonings as needed.
7. Serve the esquites warm or at room temp, garnished with extra cilantro and cotija cheese if desired.
Esquites also reheats very well, so you can prepare a big batch and reheat portions throughout the week for quick meals or snacks! It keeps for 3-4 days refrigerated.
For extra flavor, try grilling sliced onion, jalapeño and tomato to mix in or use as garnishes. And feel free to experiment with different topping combinations to find your favorite esquites version.
The Cultural Significance of Esquites in Mexico
Beyond just being a popular snack, esquites holds cultural significance in Mexico.
Some key points about its cultural importance:
– It originated with indigenous Mesoamerican groups like the Aztec and Maya who domesticated corn and developed many dishes around it.
– Corn was considered one of the most culturally important staple crops in Mexico for centuries.
– Esquites showcases corn at the peak of its sweetness and flavor during the summer/fall harvests.
– Sold by street vendors, it’s an affordable, accessible food that Mexicans of all social classes enjoy.
– Its richness and variety of flavors represents the colorful diversity of Mexican cuisine.
– It’s commonly sold outside busy metro stations, markets and famous landmarks.
– Regional variations with different toppings reflect Mexico’s geographic/cultural diversity.
– It’s most popular in central Mexico but enjoyed all over the country.
– The ritual of buying and eating esquites from a street vendor is a beloved part of local culture.
So while esquites is a relatively simple snack, it carries deeper meaning and has become an authentic symbol of Mexican food culture over generations. It’s a quintessential Mexican street food experience not to be missed!
Conclusion
Esquites is a beloved Mexican street corn dish made by roasting or boiling corn and topping it with creamy, spicy and salty ingredients like mayonnaise, cotija cheese, chili powder and lime. The word comes from the Nahuatl (Aztec) word for corn, demonstrating its deep roots in Mexican cuisine. There are many variations found all over Mexico, but it’s the classic esquites with its characteristic flavors that you’ll find sold at street stalls in cities like Mexico City, Oaxaca and Guadalajara. Beyond just being a popular antojito, esquites holds cultural significance for its origins with indigenous groups, affordability, and role in local food culture. It offers a delicious and refreshing taste of authentic Mexico.