I’m currently addicted to the one at Spikes Cake Shop in Pomona. I cut them up into 1/2” slices, crisp them up with butter in a frying pan and top with ice cream. I copied it from a dessert I had in Los Cabos. It is sweet with a rich corn flavor.
I have tried a few versions from street vendors and believe it or not the Starbucks in Mexico has a good version. But they don’t hit quite like the version at Spikes.
Surely there are more gems but they have so much selection that it is hard to try them all. I asked the worker which ones were her favorite. Sometimes it gets crowded in the mornings.
I know very little about pan de elote, including whether it is or isn’t the same as pan de maiz, but I really enjoyed the pan de maiz at Gusto in Long Beach.