Street Food | Pan de Elote or Mexican Corn Bread

Pan de Elote or Mexican Corn Bread

Pan de Elote or Mexican Corn Bread

Every afternoon on the Andadors (walking streets) of San Cristobal de las Casas, mixed with other sounds are the voices of Pan de Elote (Mexican Corn Bread) vendors melodically singing out the availability of this unique treat. I was raised in Texas where corn bread is a staple of Southern Cooking. What I am used to is a savory, crumbly  almost sponge like cake great for soaking up the juices from soup and meats.

No less delicious, Mexican Corn Bread is more dense and sweeter than what I was raised with. Apparently the Mexican recipe calls for less flour and instead of sugar they use sweetened condensed milk. At five pesos a piece (about 40 cents) Pan de Elote can be just the thing for curing a slight hunger. It too is great as a side dish or in soups.

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Author: Jonathan Look

In 2011 Jonathan Look decided to change his life and pursue adventures instead of comfort and possessions. His goal is to travel the world solo; one country at a time, one year at a time. To accomplish this he got rid of most of his possessions, packed up what little he saw as necessities and headed out. His goal is to spend ten years discovering new places, meeting new people and taking the time to learn about them, their values and their place on this tiny planet. He embraces the philosophy that says a person is the sum of their experiences and rejects the fraud of modern consumerism that makes people into slaves of their consumption. He doesn’t intend to be modern day ascetic, just more mindful of his place in the world and to make decisions according to that new standard.

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