Loving your report as always.
 
I’d like to chime in on the elote.
 
Elote at first was the term for corn on the cob.  It morphed somewhere to also include the bowl of corn kernels.
 
I’ve had the elote cob and bowl in Baja California. The difference was world’s apart.  The cob is roasted corn, slathered with mayonnaise then doused with lime juice, chili powder and Cojita Cheese which is a sharp cheese similar to parmesan.  Some places also squirt it with a liquid hot sauce.
 
The bowl of elote I had in Tijuana was a bowl of canned corn kernels topped with a dollop of mayonnaise, squirted with lime juice and topped with the Cojita and chili powder.  Not really good at all.
 
The absolute best elote I’ve had was in Boyle Heights, CA AKA East Los Angeles on Cesar Chavez Boulevard which used to be known as Brooklyn Avenue.
 
It’s the elote of my dreams.  The description is quite similar to the cob elote described above with one difference.  They used what they called Field Corn.  Corn that has changed from being a sweet, right off of stalk cob to a pasty, carb tasting dense kernel that was outstanding with the toppings.
 
Search it out.  It’s worth it.