#tamales de elotes

[cocinaconernesto01]

RECETA DE TAMALES DULCES CON ELOTE VERDE TIERNITOS UCHEPOS

TAMALES DULCES CON ELOTE VERDE TIERNITOS https://youtu.be/mLlO0AhZYQo

EN LA COCINA CON ERNESTO: https://bit.ly/3jDlXCF muchas recetas de cocina y consejos.

[recetasnumar]

El tamal de elote es una de las recetas más queridas en la cocina tica, ideal para compartir en familia o con amigos. Su mezcla de maíz fresco, mantequilla y un toque de tradición crea un plato irresistible. Este blog te guía paso a paso para preparar un auténtico tamal de elote receta tica, desde la elección de los ingredientes hasta los secretos para lograr su textura perfecta. Sorprende a todos con este delicioso platillo típico que refleja el sabor de Costa Rica.

Descubre la receta completa aquí y lleva la tradición a tu mesa. ¡Manos a la obra!

[the-mirandalorian94]

my parents brought home some tamales de elote from the cafeteria at the hospital they work at, and hollllyyyyy shit they're the best I've ever had?? like they're so flavorful and buttery and fluffy, i wanna know who made them

[moteldogs]

vallarta grocery stores are the one saving grace of southern california

[wsiconecta]

Si te encanta el maíz y buscás una receta para chuparse los dedos entonces nada mejor que preparar tamales de elote. Ni te imaginas lo fácil que te resultara prepararlos y consentir a tu familia y sorprenderlos con esta delicia culinaria.

[bontu-the-l0ver]

Mexican food I would give to the cursed boys! ~

Cuz I'm Mexican

Victor

Birria, gorditas de nata and jericalla

I feel like he would enjoy these foods.

William

Menudo, pozole, and aguas frescas.

I can see him enjoying a menudo or a pozole and I bet he would be interested in the story of the pozole.

I also feel he is more of the Jamaica team wich I'm very disappointed.

Liam

Tamales and Chilaquiles.

I feel like he would love Tamales his favorites might be verdes and probably de costilla, but I also know he would love strawberry tamales.

And I feel like he will enjoy some Chilaquiles with birote and a coca Cola.

Plus he might enjoy elote or ezquite.

Harrison

Huarache, quesadilla en aceite and Mexican sweets.

I feel I coult trust him to eat with his hands.

His favorite quesadilla might be chamoinion and pierna.

I also can picture him trying Mexican sweets and be confused on why they are spicy. However his favorite might end up being the mazapán.

Plus I forgot to add if but I feel like he would love Mexican Breads.

Elbert

Mouete dulce, frigoles, quesadillas.

My boy doesn't eat that much and I feel like he wouldn't like anything too heavy so I figure out that some simple food will siut him well.

Maybe if he likes this he will try other stuff like lonche de pierna?

Alfons

Tacos, torta ahogada, gorditas and tejuino

I just feel like Alfons won't be afraid of eating with his hands or get messy.

To be honest I would have him trying everything.

Jude

Chile en ahogada, pollo con mole, tejuino

Its just a feeling.

Yes, I just feel like he would like tejuino as well.

Ellis

Tacos dorados, picadillo, enchiladas

I know these are simples but I don't know much about Ellis but I still have a feeling he would enjoy these dishes.

Roger

Capirotada, chile relleno, huevos divorciados, camote, tejuino

I just feel he likes old man dishes.

Like no young people likes capirotada...

[exhaustedsoaps]

a lot of people say that alejandro’s way of showing love is playing with you some music, even by playing the guitar. while this is cute, i believe his way of showing you love is cooking for you.

growing up, he noticed how his mother would offer her guests coffee and lunches, sometimes a full course meal if there was a major occasion—which made him realize there was always something going on.

he could see the guests' satisfaction, the happiness of his father when his mother cooked huevos de machacado for before he left for work, or when rodolfo's mother lovingly saved him some tostadas with carne when he visited him.

food is a connector.

and this is how he expresses his affection for his other half. breakfast? he already has it prepared, with the ideal amount of salt. lunch? already prepared; do you want beef with it? dinner? some tamales might work well.

and when his partner expresses admiration or praises him for saving them some pan de elote? he knows he done an excellent job. he feels happy, satisfied.

[latinotiktok]

Buenas, buenas, vengo a hacer propaganda para el pulgarcito de America ¡El salvador! ᕕ( ᐛ )ᕗ

Aquí le tenemos hermosas playas, con una increibles olas para surfear y deporte acuatico.

¿Comó? ¿Odias la arena y el pescado? ¡No hay problema! para ustedes tenemos ¡Grandes montañas! Disfrute de un día de caminata por los senderos, con la fauna y flora mas exquisita que sus ojos podran contemplar.

Y sin olvidar la comida mas deliciosa que jamas han probado, le tenemos de todos, pupusas, nuegados, empanadas, tamales, elotes, pan dulcito, todo los puede disfrutar con el cafecito de la tarde recien salido de nuestras tierras.

Eso es todo, gracias por su atencion. Voten, voten, voten, ¡Voten El Salvador! 🇸🇻👍

Pueden votar por El Salvador acá

[guatemami]

1(if you’re comfortable),13,31,56:)

1. selfie

I rarely take selfies lately asdfghjk

13. how do you feel right now?

I’m good just chilling before the gym

31. 3 random facts

I’m left handed, I prefer tea over coffee, and I HATEEE mayo except on elotes/esquites

56. favourite food(s)

Anything my great aunt makes!! Like her pollo de coco and tamales. Or when my dad makes steak n potatoes or hilachas. I guess I love homemade food tbh. If not I’d say lately it’s tacos

[apexpoet]

dishes i made in 2024 (๑ᵔ⤙ᵔ๑) !

☆= top 15

pork & asparagus stir fry steak & spring veggies w mustard sauce grilled burgers w harissa aioli miso peanut butter sesame cookies gochujang sesame soba noodles black rice congee w tahini sauce & cured egg yolk preserved lemon tea cake ☆ buckwheat chocolate chip cookies green ribollita maple harissa salmon w whipped feta & roasted grapes ☆ sake & soy braised pork belly ☆ tequila ancho pasta green pea & asparagus risotto lemon basil madeleines dried tomato chicken ramen broccoli steak, whipped beans, chimichurri salted banana cookies spicy tuna onigirazu ☆ blackberry cobbler ice cream black sesame rice krispies crispy gochujang ranch chicken thighs ☆ pulled pork sandwiches & mango slaw walnut cauliflower tacos caramelized lemon leek couscous salad ☆ shishito pepper salad w sizzled mint + sesame ☆ lox & lemon cashew cream cheese toast courgette, prosciutto, burrata sandwich sweet corn cacio e pepe caramelized onion pasta bake crispy halloumi & tzatziki rice bowl fresh-squeezed mango lavender lemonade kimchi pepper jack grilled cheese chocolate almond flour cake ☆ flounder risotto red chimichurri, roasted chicken, lemon rice lemon chive buerre blanc salmon, herbed orzo, broccolini orange miso black rice salad panqué de elote marinated chipotle wings, creamed corn smashed gnocchi salad tomato risotto enchiladas verdes black sesame karaage ☆ kabocha, chorizo, creamy chickpea butternut squash spelt cake w chocolate ganache chorizo & spaghetti squash hash ginger miso carrot soup harissa gruyere gratin green curry cod ☆ orzo puttanesca ☆ gâteau Suzy crispy lime cabbage & turmeric white bean mash salted sticky toffee pudding pumpkin pie applejack sour ☆ maple gochujang brussel sprouts ☆ japanese milk bread buns pozole rojo ☆ hot honey madeleines red chile jackfruit tamales ☆ arroz verde

[dreaminginthedeepsouth]

THE 12 MOST UNFORGETTABLE DESCRIPTIONS OF FOOD IN LITERATURE

Haruki Murakami’s stir fry, Maurice Sendak’s chicken soup with rice—only the most gifted writers have made meals on the page worth remembering.

By Adrienne LaFrance for The Atlantic

In literature, references to eating tend to be either symbolic or utilitarian. Food can indicate status or milieu (think about all those references to Dorsia in American Psycho), or it can move the plot forward (Rabbit Angstrom’s peanut-brittle habit in John Updike’s final Rabbit book). Even in the hands of the greats, food scenes can seem less than central to a story, more filler or filigree than substance. There are exceptions, however—moments in which food unlocks a higher story form. Here are 12 of my favorites.

>>>>>

In addition to having one of the best opening lines of any novel ever, “The Wind-Up Bird Chronicle”contains some of the most memorable meals in all of literature. In a novel that is all surreality, darkness, and rabbit holes, Murakami’s simple descriptions of sustenance have an almost metronomic quality—the only thing anchoring the story to reality as it slips away from its main character, Toru—while setting the tempo for a strange, unfolding mystery:

“At noon I had lunch and went to the supermarket. There I bought food for dinner and, from a sale table, bought detergent, tissues, and toilet paper. At home again, I made preparations for dinner and lay down on the sofa with a book, waiting for Kumiko to come home … Not that I had any great feast in mind: I would be stir frying thin slices of beef, onions, green peppers, and bean sprouts with a little salt, pepper, soy sauce, and a splash of beer—a recipe from my single days. The rice was done, the miso soup was warm, and the vegetables were all sliced and arranged in separate piles in a large dish, ready for the wok.”

Such scenes show up repeatedly in Murakami’s work. Every time, the effect is somehow both mouthwatering and unnerving. Note the simplicity of the menu, the methodical preparation, the sense of time and of waiting. Murakami’s descriptions of food do exactly what his novels do best—they take the mundane and make it somehow magical, take the real and warp it into a dream.

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“Under the Jaguar Sun,” by Italo Calvino

Calvino’s particular skill is his dreamer’s eye, his ability to make stories of incredible lightness out of a too-complicated world. In “Under the Jaguar Sun,” a collection of three short stories that engage the senses, he describes the act of cooking as “the handing down of an intricate, precise lore.” Each dish can be a kind of story that reflects the person who eats it—one that attaches a meal to the ancestral. (Anyone who has tried to interpret her Italian grandmother’s handwritten recipes will see the humor and the profundity in this kind of bequeathed knowledge.) Calvino writes, too, of food’s unique ability to capture a moment in time. In one scene, he describes a couple sharing a meal in an orange grove in Tepotzotlán, Mexico:

“We had eaten a tamal de elote—a fine semolina of sweet corn, that is, with ground pork and very hot pepper, all steamed in a bit of corn-husk—and then chiles en nogada, which were reddish brown, somewhat wrinkled little peppers, swimming in a walnut sauce whose harshness and bitter aftertaste were downed in a creamy, sweetish surrender.”

With mesmerizing style, Calvino captures the way a perfectly prepared dish can, for an instant, become the very center of the universe, the way a meal between two people can hang suspended in an everlasting present.

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“I Remember Nothing: And Other Reflections,” by Nora Ephron

One of the most durable things about Ephron, a decade after her death, is how easily brilliance seemed to come to her. That same sense of ease is apparent in her appetizing description of a ricotta pancake, from the collection “I Remember Nothing.”The recipe materializes unexpectedly at the end of a charming essay about the cultural meaning of Teflon, and it conveys just enough whimsy to inspire the reader to give it a go:

“I loved the no-carb ricotta pancake I invented last year, which can be cooked only on Teflon … Beat one egg, add one-third cup fresh whole-milk ricotta, and whisk together. Heat up a Teflon pan until carcinogenic gas is released into the air. Spoon tablespoons of batter into the frying pan and cook about two minutes on one side, until brown. Carefully flip. Cook for another minute to brown the other side. Eat with jam, if you don’t care about carbs, or just eat unadorned. Serves one.”

A few easy ingredients! A casual flip! Serves one! Ephron delightfully blends creativity and sophistication. Only real grown-ups are out there inventing new kinds of pancakes from things like ricotta, obviously. The truth is (I’m sorry, Nora) that this pancake is not actually very tasty, at least not when I tried making it. But she loved it, and that’s all that matters.

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“Chicken Soup With Rice: A Book of Months,” by Maurice Sendak

Please tell me that you know of Sendak’s Nutshell Library, a tiny four-volume set, each roughly the size of a deck of cards, first published in 1962 and made in every way for the eager hands of early childhood. When I was very small, I treated my beloved copy—which remains in arm’s reach on my desk now—with something like religious fascination. Each book is a banquet of mischief and reverie. Picking Pierre as a favorite meal in literature—as you may recall, Pierre, the boy who doesn’t care, is eaten by a lion—would probably be more Sendakian, but to me, nothing can surpass “Chicken Soup With Rice.” This book of simple nursery rhymes takes readers through the months of the year, each one attached to a verse about the pleasures of eating chicken soup with rice in locales across the globe (“far-off Spain,” “old Bombay”) and ever more extreme conditions (the bottom of the ocean, a literal robin’s nest). The singsong, paired with darling illustrations and Sendak’s devil-may-care attitude winking from every page, is forever-enchanting stuff. I couldn’t possibly pick just one, but here’s September:

In September for a while I will ride a crocodile down the chicken soupy Nile. Paddle once paddle twice paddle chicken soup with rice.

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“Swann’s Way,” by Marcel Proust

You were expecting this one, I know. The madeleine in “Swann’s Way” is so indelible, that, I will confess, I avoid eating them entirely, because a real madeleine would only ruin my memory of the memory described by Proust. On a winter day, the narrator comes home to his mother, who offers him tea and one of the “short, plump little cakes” called “petites madeleines”:

“Mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate than a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses, but individual, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory … I had ceased now to feel mediocre, accidental, mortal. Whence could it have come to me, this all-powerful joy?

Years after first reading “In Search of Lost Time,” I’m sometimes transported involuntarily to this moment—the minutes slow, my senses heighten, and I feel overwhelmed with gratitude that if you look at it just right, all of life’s pleasures can be found swirling in a cup of tea.

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“Revenge of the Lawn,” by Richard Brautigan

“Revenge of the Lawn” contains, quite possibly, the most fully realized post-breakup scene of any collection of words I have ever read. A pot of instant coffee comes to serve both as a pretense for an invitation into a former lover’s apartment and a deathblow—the simultaneous familiarity and discomfort of being around a person you once knew so well. In the scene, Brautigan describes the stretchy quality of time after he persuades his ex to have coffee with him:

“I knew that it would take a year before the water started to boil. It was now October and there was too much water in the pan … I threw half the water into the sink. The water would boil faster now. It would take only six months. The house was quiet. I looked out at the back porch. There were sacks of garbage there. I stared at the garbage and tried to figure out what she had been eating lately by studying the containers and peelings and stuff. I couldn’t tell a thing. It was now March. The water started to boil. I was pleased by this.”

Or, as Brautigan put it elsewhere in the story: “Sometimes life is merely a matter of coffee and whatever intimacy a cup of coffee affords.”

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“Goodbye, Columbus,” by Philip Roth

Food, like sex, is everywhere in Roth’s work—sometimes inextricably. But let’s put aside the liver in “Portnoy’s Complaint,” the BLT in “American Pastoral,”all that Tiptree strawberry jam. Roth’s descriptions of food aren’t just prurient. They’re also wildly vivid, often preoccupied with class and abundance, and vehicles for the expression of his characters’ desires and resentments. In the novella “Goodbye, Columbus,” the protagonist opens the door of an old-fashioned refrigerator—actually, the second fridge in the home of his affluent summer fling—and discovers that it is overfilled with dripping, fresh, fragrant, expensive fruit:

“Shelves swelled with it, every color, every texture, and hidden within, every kind of pit. There were greengage plums, black plums, red plums, apricots, nectarines, peaches, long horns of grapes, black, yellow, red, and cherries, cherries flowing out of boxes and staining everything scarlet … I grabbed a handful of cherries and then a nectarine, and I bit right down to its pit.”

The bite, after the luxuriant description, is defiant, almost sacrilegious—perhaps his way of crossing an invisible line.

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“Harriet the Spy,” by Louise Fitzhugh

No hero in literature is quite like Harriet M. Welsch—daring, terrible, perfect Harriet—who, by the way, took a tomato sandwich to school every day for five years. Fitzhugh’s descriptions of the sandwiches are not themselves memorable. (Each one is the same, after all.) But that simple sameness—not just the meal itself but also Harriet’s total commitment to it—makes these tomato sandwiches unforgettable. Harriet, while spying one day, encounters Little Joe Curry, the delivery boy for an Upper East Side bodega:

“Harriet peeked in. He was sitting there now, when he should have been working, eating a pound of cheese. Next to him, waiting to be consumed, sat two cucumbers, three tomatoes, a loaf of bread, a custard pie, three quarts of milk, a meatball sandwich about two feet long, two jars—one of pickles, one of mayonnaise—four apples, and a large salami. Harriet’s eyes widened and she wrote: ‘When I look at him I could eat a thousand tomato sandwiches.’” Or, as she puts it elsewhere, charmingly and succinctly: “There is nothing like a good tomato sandwich now and then.”

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“Sentimental Education,” by Gustave Flaubert

Flaubert set out, he once said, to tell the moral history of the men of his generation. Across his work, food plays a prominent role in how some of his characters are condemned. The decadence of 1840s Paris is bewildering to Frédéric Moreau, the central character of “Sentimental Education.”

At one dinner party—held in a giant room “hung with red damask, [and] lit by a chandelier and candelabra”—overindulgent guests are served champagne-drenched sturgeon’s head, roast quail, a vol-au-vent béchamel, red-legged partridges, and potatoes mixed with truffles. In another memorable party scene, several bottles of champagne are opened at once, and “long jets of wine spurted through the air … each opened a bottle and were splashing the company’s faces” while tiny birds flapped in through the open door of an aviary—some of them settling in women’s hair “like great flowers.”

It’s no mistake that in the scenes where Moreau escapes Parisian society, such moments of culinary opulence and excess are conspicuously absent.

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“After the Plague,” by T. C. Boyle

In the title story of Boyle’s story collection, the pandemic that rips across the planet is different from our own. Most of the world’s population is killed quickly and gruesomely, and the main character, Francis, is among a small number of the living who roam the overgrown wilds of Santa Barbara. At one point, Francis meets a woman, a fellow survivor, and they begin dating, helping themselves to the spoils of a civilization now abandoned:

I picked her up two nights later in a Rolls Silver Cloud and took her to my favorite French restaurant. The place was untouched and pristine, with a sweeping view of the sea, and I lit some candles and poured us each a glass of twenty-year-old Bordeaux, after which we feasted on canned crab, truffles, cashews and marinated artichoke hearts.

Boyle describes the magnetism of new romance with dystopian, aching imagination and humor—reminding us that humanity’s core impulse is toward survival and connection, no matter what hell our species endures.

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Pachinko,by Min Jin Lee

In Pachinko, Lee’s gorgeous and epic tale of a family’s life in 20th-century Korea and Japan, food is a marker of passing time, of scarcity, of necessity, and of nature. Consider the soft blanket of mushrooms in the forest where Sunja steals away with the first man she falls in love with. Or the care and worry attached to her unlikely wedding: the thoughtfully procured rice, the strips of seaweed folded like fabric, the udon noodles steaming beneath the gaze of two soon-to-be newlyweds, a couple who barely know each other. Lee’s gorgeous descriptions of food demand the reader’s attention—and show us the labor required to transform nature into nourishment. The reader encounters savory pancakes made from bean flour and water, a pail of crabs or mackerel, homemade pumpkin taffy, stewed codfish, a soup kettle “half-filled with water, cut-up potatoes, and onions, waiting to be put on the fire.” No other novel I��ve read recently so effortlessly makes meals appear both meager and luxurious. Much of Pachinko’s power comes from its generational sweep, a story that shows just how long a life can be, and how resilience and sustenance can help us make it through.

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The Sun Also Rises, by Ernest Hemingway

Anyone who has ever tugged on a pair of waders and stood thigh-deep in a cool river on a hot day, casting about for brook trout, then reeling one in, can tell you about the particular satisfaction that comes from catching, cooking, and eventually eating your own dinner. I think this is one of the reasons I can never stop rereading The Sun Also Rises, a book that poses several questions of life-shaping importance, not least of which is: Why aren’t I in Spain right now, trout fishing in the Irati river?

The Sun Also Rises has a quality I’ll never fully understand: It takes place a century ago and somehow feels fresh, still. I’ve found that you can read it at any stage of life and relate to Jake, the American narrator whose travels are fueled by his yearning for an unavailable woman. Another unforgettable scene sees Jake and a friend on a train from Paris to Pamplona, propelled by wanderlust and longing:

“We ate the sandwiches and drank the Chablis and watched the country out of the window. The grain was just beginning to ripen and the fields were full of poppies. The pastureland was green, and there were fine trees, and sometimes big rivers and chateaux off in the trees.”

Riding along with them, we see mortality and rapture commingling, vitally, just the way they do in real life.

(Follies of God)

[pedripepinillo]

Como será pedri con alguien mexicana americana 🙂

pedri con una novia mexicana headcanons:

- el choque cultural es bastante notorio.

- no está acostumbrado a algunas manías que tienes por el simple hecho de haber nacido en otro país.

- pero sin embargo, respeta tu cultura y vos respetas la de él.

- en las vacaciones viajan a méxico y le muestras todos los lugares hermosos qué hay por allá.

- SE ENAMORA DE LA COMIDA.

- literalmente no puede dejar de fotografiar cualquier cosa que se le cruce por enfrente.

- es todo un turista :)

- siempre está preguntando sobre algunas palabras que no logra descifrar. eres como su traductora personal.

- realmente está tan enamorado de ti que se acopla a los altibajos de tu país (latam, que más puedo decir)

- prueba los elotes y esquites por primera vez y queda totalmente enamorado.

- te toma muchísimas fotos cuando van a los museos y a los centros arqueológicos.

- CONOCE A TU FAMILIA POR PRIMERA VEZ!!

- tu madre le enseña a cocinar cualquier tipo de comida típica que le guste.

- imagínense a pedri haciendo tamales <3

- tus tíos lo adoptan como parte de la familia ahora. ya no hay escapatoria.

- van al festival de día de muertos juntos y él esta mas que emocionado y feliz.

- no tolera el picante, pero lo come por respeto y para presumir que si aguanta tantito.

- fueron a comer tacos y le tomó varías fotos al taquero pensando que era una especie de show.

- ahora, cuando están en españa….

- te llevas un montón de comida y cosas de tu amado país, así que siempre están conectados con méxico de alguna forma u otra.

- a veces no entiende lo que dices porque tienes un fuerte acento.

- LA ROPA TÍPICA ?1!2!1?1?1!!!!!! pedri se compró un montón de ropa alusiva a méxico porque simplemente le encantó la cultura y todo eso y la usa orgulloso en españa.

- le lleva muchísimos dulces y snacks mexicanos a sus compañeros de equipo.

- en general respeta mucho la cultura y le encantaría aprender más de ella.

nota: primer pedido <3 espero sea de su agrado, querido anon. pueden pedirme también de cualquier tema. también escribo para gavi.

[recetasnumar]

¡Descubre la deliciosa receta de tamal de elote en nuestro blog! Los tamales de elote son una delicia tradicional que no te puedes perder. En nuestra página, te compartimos una receta sencilla y fácil de seguir para que puedas preparar estos tamales en casa. Desde la selección de los ingredientes hasta el paso a paso de la preparación, encontrarás todo lo que necesitas saber. ¡Sorprende a tu familia y amigos con esta exquisitez! Visita nuestro artículo y aprende cómo hacer tamal de elote receta, una tradición que nunca pasa de moda. ¡No te lo pierdas!

[pwuh]

tamales de elote are SOOO good im so glad i have some for this weekend 🤍

[rabiesofficial]

My cookies and cream blended drink tastes EXACTLY like a tamale de elote. 100% corn flavored.

[tinamybeloved]

haiii 27 and 28 :3

Haiii sappy 🌸

27 it’s a variation of the outfit I’m currently wearing lol. Green pants that are like kind of slacks but too comfy and not structured enough to be slacks kind of similar to a cargo but not enough pockets and a black long sleeve Henley. <- lots of words to say Lowkey Kim possible cosplay

28 tamal de pollo, atol de elote, quesadilla, and buñuelos <- traditional Salvadoran meal + my fave Colombian treat