History of esquites and where to eat them in Quintana Roo
Mexican GastronomyThe old legends passed down from mouth to mouth for generations tell that the famous "Esquites", which means in Nahuatl "roasted corn" were created by Tlazocihuapilli, the only woman who ruled the Xochimilcas and who gave life to dishes such as Necuatolli, atole with honey, or Tlapiques, tamale leaf wrappers.
However, the esquites that are known today are mestizo preparations. They could be of pre-Hispanic origin because of the corn, epazote and chile, but without the fundamental ingredient of lemon, which arrived with the Spaniards, much less with the modern inventions of cheese and mayonnaise.
In Mexico, esquites are considered antojitos (snacks) found in the culinary environment of Mexicans in any part of the country, in the streets you can find stalls or carts where this delicacy is sold, prepared in different ways: with lemon, mayonnaise, chili, salt and cheese, or with extra ingredients such as chapulines, chicken feet, among others. In the stalls that sell corn they also sell esquites, especially at night in street stalls and in popular festivals, plazas and fairs.
Additionally, the name "esquites" is not the only name given to this typical dish of the country, for example, in the north and northeast they are known as Trolelote; in Aguascalientes, as Chasca; in Monterrey, as Grano de elote en vaso and in Michoacán as Vasolote.
In Tulum you can taste this Mexican delicacy at the Ramón restaurant or at Rosa Negra you can order it as "street corn" and the corn is deliciously burnt, bathed in epazote aioli and sprinkled with earthworm salt and tajin. If you are in Cancun, this same restaurant has a branch there. Also in this region you can find the restaurant Montemar Steakhouse & Seafood and Entre Fuegos, in the latter the corn kernels are accompanied with epazote and butter, but you can order it with whatever you like!