We concluded our day by dining at the Elote Cafe. We first heard about this restaurant when we were basking in the sun at the pool at the Bell Rock Inn where we spent the week. We overheard some people raving about how good this restaurant was. So, we decided to put it on our bucket list for the week.
We carefully planned on when we would go as they do not take reservations,
it is a first-come, first-serve basis. They start seating at 5:00 PM. We arrived at 4:00, and there were already people standing in line.
By 5:00, the line was down the street.
Here are more scenic views of Sedona that I took before we went to dinner at the Elote.
Then on to dinner.
What is Elote?
Elote is Mexican corn on the cob and is considered an appetizer. If you haven't tried it, you're missing a real taste experience. An enormously popular item sold by street vendors, an ear of corn is grilled, covered with mayo and sprinkled with a grated cheese and chili mix. You can also make chili con elote, elote soups, or even tamales de elote using corn scraped off the ear.
Pictured is the famous Elote Appetizer
Fire roasted corn with spicy mayo, lime and cotija cheese
Recipe for Elote Appetizer from the Elote Cafe
Ingredients:
- 6 ears sweet corn, husks intact
- 1 cup mayonnaise
- 1 tablespoon cholula brand hot sauce
- 1 lime, juice only, 2 tablespoons
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon sugar
- 1/4 cup chicken stock
- 1/4 cup Cotija cheese, crumbled for garnish
- 2 teaspoons cilantro, chopped for garnish
- pure ground red chili pepper, for garnish
- Tortilla chips, for scooping
1. Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
2. Set the roasted ears aside until cool enough to handle, then shuck them.
3. Cut the kernels off the cob.
4. When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a saute pan over medium heat.
5. Add the corn kernels and warm through.
6. Pour into a bowl and garnish with the cheese, cilantro and ground chili.
7. Serve immediatley with crispy tortilla chips.
from Food.com
http://www.food.com/recipe/elote-appetizer-from-the-elote-cafe-478964
Here are some views from the patio of the Elote.
I ordered the Carnitas -
Slow-roasted all natural Idaho Pork shoulder with arbol-tomatillo salsa and guacamole.
This was probably the best Mexican cuisine I have tasted.
Doug ordered the Smoked Pork Cheeks.
Served with cascabel chile sauce, grandma’s corn cake and buttermilk cumin drizzle.
It gets chilly in Sedona when the sun goes down.
The Elote graciously supplies blankets for guests dining on the patio.
The perfect way to conclude our day of sightseeing.
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