Esquites appears as a signature dish in 1 Mexico cities. See each city's local variant and where to eat it.
Esquites · Mexico City
Sweet white corn kernels boiled with epazote and salt, served in styrofoam cups with mayonnaise, cotija cheese, chile piquin powder, fresh lime juice and the smoky depth of charred kernel.
Esquites comes from the Nahuatl izquitl (toasted corn) and dates to Pre-Hispanic Mexico, where toasted maize was the traveller's food. The modern version uses fresh white corn boiled with the wild herb epazote and finished hot with mayonnaise, cotija and chile. The dish dominates the late afternoon and early evening across Mexico City sidewalks, from cart counters in Hipodromo Condesa to market vendors in Coyoacan, Roma and Jamaica.
Where to eat in Mexico City:
- Esquites Don Fermin
- Mercado de Coyoacan
- Mercado Roma
- Mercado Jamaica