Elote Cocido

“En Semana Santa hice un road-trip a Pico Bonito con una amiga ecuatoriana. La idea era ir en un viaje de aventura en la selva: hiking hasta la catarata El Bejuco en el Parque Nacional Pico Bonito, white-water rafting, zip-lining por la jungla y aprovechando la belleza natural de Honduras. Cuando regresábamos a Tegucigalpa el domingo, le dije que faltaba una aventura más: comer elote con sal y limón en la carretera! Ella, a pesar de haber vivido en Honduras unos años, no había probado los elotes de la carretera y sintió un poco de desconfianza. Pero le explique que para los hondureños es parte integral de los viajes en carretera! Encontramos un puesto de elotes en el camino. La señora que los estaba preparando tenía la olla grande de elotes cociendo sobre la leña y también una parrilla para quienes prefieren los elotes asados. Nosotras elegimos dos cocidos, los más tiernitos a 10 Lempiras, y los disfrutamos con bastante sal y limón!”

  In this part of the world, our version of corn on the cob is a popular street food, particularly sold along the highways. It is customarily sold snug in the husk of the cob, which serves as a great napkin plate. Condiments such as salt, lemon, chili sauce, butter, cheese, mayonnaise, or sour cream are usually added. The ‘elotes’ are boiled in hot water or grilled over coals, and condiments of the customer’s choosing are added when sold. A vendor can sell up to 300 elotes in one day. From the fields, to the market, to the vendors, this treat is a very peculiar whim. The distinct smell of toasted and boiled maize coming from the smoking pots invade the streets, forcing many to stop on their tracks just for this delicious snack!

Collaboration made by Mariela, an adventure-seeking, young professional from Tegucigalpa, living in Colombia. She enjoys travelling with friends, eating out and takes pride in her great life in the tropics, sharing her adventures on social media.
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