In Mexico, snacks are called “antojitos,” which comes from the word “antojo” that means “craving,” so when Mexicans eat snacks they are eating “little cravings.” These three street foods are commonly associated with summer, as strawberries, corn and cool drinks typically are. Yet, people in both Mexico and Mexican-American communities in the United States enjoy these delicacies year-round.
Liliana Linan / Daily Nexus
Fresas con Crema
This is the perfect summer snack or dessert because it doesn’t require any baking. Fresas con crema, or strawberries with cream, is a popular street food in Mexico that can also be found in the country’s ice cream shops and at parties. In the U.S., this treat is rare but is typically sold in Mexican ice cream shops and next to LA taco stands. The ingredients and the process are extremely simple, and this is a very relaxed recipe because there are no exact measurements; every ingredient can be altered according to taste! Fresas con crema is creamy yet refreshing and makes you feel healthy for eating dessert!
Ingredients:
- 1 case strawberries
- 1 bottle Mexican table cream (make sure it’s unsalted!)
- ½ cup sweetened condensed milk or ½ cup sugar
Directions:
- Wash the strawberries, cut off all the stems and cut each strawberry into four pieces.
- Place all of the strawberries in a bowl and add the cream (for one case of strawberries, I usually use three-fourths of the bottle of cream).
- Mix in either the sweetened condensed milk or sugar (whichever source of sweetness you prefer).
Liliana Linan / Daily Nexus
Horchata
This is a traditional and beloved Mexican agua fresca. The literal meaning of agua fresca is “fresh water” and these drinks are typically made out of fruit, flowers or seeds. Horchata is one of the most popular agua frescas, and it is made out of rice and cinnamon. “Horchata” comes from the Latin word “hordeata,” which in turn comes from “hordeum,” meaning barley, since Mediterranean cultures would make drinks out of grains. Another variety found in Valencia, Nigeria, Mali and Spain uses tiger nuts. In Mexico, horchata is sold by street vendors, ice cream shops and restaurants. In LA, there are street vendors who sell aguas frescas, but in the U.S., the only places that sell horchata are restaurants, taco stands and some Mexican cafes which have taken a twist on horchata to create horchata frappes or lattes. Classic Mexican horchata is meant to be gritty, and this recipe creates more of a concentrate. Make sure to fill each cup with a lot of ice so you don’t have to worry about watering it down, and get ready to cool down with this milky and delicious drink.
Liliana Linan / Daily Nexus
Ingredients:
- 2 cups white rice
- 3 cups boiling water
- 2 cinnamon sticks
- 4 cups milk
- 1-2 cups sugar (adjusted to taste)
- A splash of vanilla extract
Directions:
- Put the rice in a bowl and pour the hot water over it.
- Break the cinnamon sticks into pieces and mix them into the rice and water.
- Pour half of the mixture into the blender and add half of the milk and sugar. Strain the blended mixture and place it in a pitcher. Do the same to the other half of the rice mixture with the remaining milk and sugar, pour it into the pitcher and add vanilla extract.
- Stir well and serve over ice.
Liliana Linan / Daily Nexus
Elotes and Esquietes
Maize, or corn, has been a crucial ingredient in Mexico since the origin of its Indigenous tribes and is used for some of the most important Mexican staples like tortillas, tamales, champurrado and elotes or esquites. Esquites are basically elotes on the go, and elotes are made when a whole corn is cooked and then covered in mayonnaise or cream, cheese, butter and chile. Choosing between an elote or an esquite is like choosing to eat ice cream in a cone or in a cup. I prefer esquites because they are easier to eat and I enjoy mixing all the ingredients together. In Mexico, these are sold by street vendors and in the U.S., eloteros or Mexican ice cream shops sell them. The corn can be boiled or grilled, and though there are many substitutions for the ingredients and modern creative toppings, the ones below create the most flavorful combination. This recipe is very inexpensive and easy, and none of the amounts have to be exact. Elotes or esquites are savory snacks that are juicy, spicy and filling, plus the crushed hot cheetos add an extra layer of crunch and flavor.
Liliana Linan / Daily Nexus
Ingredients:
- Corn on the cob
- 1 bottle of mayonnaise
- 1 bag cotija cheese
- 1 bottle of butter
- 1 bottle of Tajín (optional)
- 1 bag of Hot Cheetos (optional)
Directions:
- Fill a large pot with water and bring to a boil.
- Add the chosen amount of corn cobs and a dash of salt to the pot, then cook for 10 to 15 minutes.
- If making esquites, once the corn is done cooking, cut the corn off of the cobb.
- If making elotes, simply coat each cob with mayonnaise and cotija cheese, squeeze some butter on top and add Tajín or crushed Hot Cheetos.
- For the esquites, grab a small bowl or cup and layer all the ingredients: a few spoonfuls of corn kernels; a bit of mayonnaise, cheese and butter; and your choice of spice.
