A twist on Mexican-style corn on the cob, also known as elotes, has come to Main Street in Chula Vista. Hellote slings Mexican street corn — traditionally topped with mayonnaise, lime, and hot sauce — served whole on a stick or sliced off the cob as esquites. Operating for takeout out of a patio space furnished with picnic bench seating, its eye-catching signature recipes include the Black Elote, coated in habanero ash mayo, crushed pork rinds and Valentina hot sauce, and the Green Elote, with a green habanero sauce base and covered with pesto mixed with nopal churro crumbs as well as red version that employs Hot Cheetos and chipotle mayo. The recipes were created by Ensenada-based chef Luis Cradenas, a friend of Hellote proprietor Manu Saves.
Other items include tamales dressed up with roasted corn and sauces plus loaded papas, Tijuana-style baked potatoes topped with corn and arrachera steak. Hellote recently obtained its beer license and will soon be adding sweet tamales and more desert offerings to its menu.
Open in Chula Vista Wednesday through Sunday from noon to 9 p.m., Hellote’s mobile roasters also allow them to partner up with breweries and other venues to bring their corn creations all over San Diego County.