Esquites (Mexican Corn Salad/Cup)
Esquites
Description
Mexico City is an esquites paradise, with vendors found on countless street corners, in parks, and around markets, especially as evening falls. The standard preparation (corn, lime, chili, mayo/crema, cheese) is ubiquitous, but unique variations like 'esquites con tuétano' (with bone marrow) are also popular finds in areas like Coyoacán or Roma/Condesa.
Dietary Information
Milk
Eggs
Garlic
Vegetarian
Optional
Vegan
Optional
This dish is gluten-free
Serving information
Serving style
Served hot in styrofoam or plastic cups with a spoon. 'Con todo' is the default assumption for many vendors unless specified otherwise.
Quick facts
Widely available from 6 PM onwards, often until 1 AM or later, especially on weekends.
Safety Tips
What to Look For
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Steaming hot corn from the pot
Heat is crucial for food safety, killing most common bacteria. Ensure the corn served is genuinely hot.
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Fresh appearance of creamy condiments (Mayo/Crema)
Should look white/creamy and fresh. Avoid if yellowish, separated, or appears crusty. Ideally kept cool.
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Cleanliness of vendor's cart, utensils, and containers
Check if serving spoons are clean, condiment containers are covered, and the general area is tidy.
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High customer turnover ('mucha gente')
Suggests ingredients are replenished frequently and the vendor is trusted by locals.
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Vendor uses separate hands/gloves for handling money and food
Minimizes contamination risk.
What to avoid
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Lukewarm or cold corn
Corn sitting at improper temperatures can allow bacterial growth.
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Condiments left open and unrefrigerated in hot weather
Mayonnaise and crema spoil quickly in heat. Cheese should also be handled properly.
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Dirty serving spoons or containers
Direct sources of contamination.
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Visible reuse of cups or spoons without proper washing
Major hygiene risk. Disposable cups/spoons are standard.
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Vendor with poor personal hygiene
Observe hand washing practices if possible.
Price information
Price range
Budget tips
- Neighborhood vendors away from major tourist hubs like Zócalo or Roma Norte tend to be cheaper.
- Esquites con tuétano will cost significantly more than regular esquites.
- Look for simple carts rather than elaborate stalls for lowest prices.
Value indicators
- Use of large Cacahuazintle corn kernels.
- Authentic epazote flavor in the broth.
- Fresh, high-quality toppings (especially cheese and crema).
- Generous portions of both corn and toppings.
Where to Find This Dish
Coyoacán
Famous for its ambiance and food stalls, particularly around Jardín Hidalgo and near the Mercado de Coyoacán. Known for creative esquites, including tuétano.
Jardín Hidalgo, Mercado de Coyoacán, Frida Kahlo Museum vicinity
Evening, Weekend afternoons/evenings
Centro Histórico (Zócalo area)
Numerous vendors set up around the Zócalo and nearby pedestrian streets (like Madero) in the evening.
Zócalo, Palacio de Bellas Artes, Madero Street
Evening, Late Night
Condesa & Roma
Street corners in these trendy neighborhoods often have popular esquites stands catering to locals and visitors.
Parque México, Parque España, Avenida Álvaro Obregón
Evening, Late Night
Neighborhood Parks & Markets
Almost any neighborhood park (like Parque Hundido, Parque de los Venados) or local market will have esquites vendors in the evening.
Local parks, Mercados
Evening
Vendor Tips
- Specify 'con tuétano' if you want the bone marrow version (mainly found in specific, often popular spots).
- Vendors near metro stations are convenient but quality varies; look for queues.
- Be clear about spice level – 'del que pica' (spicy) or 'del que no pica' (mild powder).
How to Order
Regional Variations
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Esquites con Tuétano
(Esquites con Tuétano)
A decadent Mexico City specialty where rich bone marrow is added to the standard esquites.
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Esquites con Patitas de Pollo
(Esquites con Patitas de Pollo)
Some vendors add boiled chicken feet to the pot for flavor and offer them as an optional topping.
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Creative Toppings
(N/A)
Some modern/gourmet stalls might offer non-traditional toppings like crunchy insects ('chapulines'), different salsas, or flavored mayonnaises, especially in trendy areas.
Cultural context
History
Corn has been a staple food in Mexico since pre-Hispanic times. While modern esquites with mayo and cheese are a more contemporary evolution, the practice of preparing corn in various ways is ancient. The name 'esquites' likely derives from the Nahuatl word 'ízquitl,' meaning toasted corn, although today's popular version is typically boiled. The dish evolved into its current popular form as a convenient and flavorful street food, especially prominent in Central Mexico, becoming a ubiquitous part of the urban nightscape.
Local significance
An essential part of Mexico City's street food scene and nightlife. A democratic snack enjoyed by people from all walks of life.
Eating customs
- Often eaten while standing and chatting near the vendor's cart.
- Carefully balancing the cup while mixing and eating.