Esquite season is upon us. Seasonal eating brings with it, the joy of eating the best the season has to offer in its raw or prepared form. At Nopalito, summer is all about esquite, a Mexican street food (antojito), of corn cooked in fat (butter or mayo) and spices. In fact, the word esquites comes from the Nahuatl word izquitl, which means “toasted corn”
The sweet white corn is from our longtime purveyors at both Nopa and Nopalito, the Catalan Family Farm in Hollister, Ca. It’s scraped off the cob, then toasted a la plancha before it is then spooned with mayonnaise, queso fresco, chiles, lime and pico de gallo.
The corn is still warm when the housemade mayo is added, positioning the mayonnaise more like a butter. We strongly urge you to consider this dish with the carnitas. The carnitas, served with a blue corn tortilla, makes a corn on corn on pork party that taste like an ode to the tastiest thing ever. While supplies last at Nopalito.