Walk past any tianguis in Mexico City, and you’ll know you’ve found them. The air turns rich with toasted masa, the scent of sizzling corn rises from a hot comal, and there it is—that unmistakable oval shape being flipped with one practiced hand. Flat. Oval. Slightly puffed and charred. Topped with nopales, cheese, and salsa, but filled on the inside with flavor that’s been passed down for centuries. Say hello to tlacoyos—Mexico’s oldest, most underrated street snack. In this tlacoyos recipe, we’re bringing centuries-old masa magic into your kitchen
The Origins: Pre-Hispanic and Proud
Tlacoyos aren’t some modern food stall invention. These beauties go way back—like, way-way back—to the pre-Hispanic era. Named from the Nahuatl word tlahtlaōyoh, they were a staple in the central highlands of Mexico long before tacos became king.
These oblong masa pockets were traditionally stuffed with requesón (a soft cheese), chicharrón prensado, or refried beans, then cooked on a clay comal without oil—no bells and whistles—just pure corn, fire, and ancient hands. Today, you’ll still find them all over Mexico City, Puebla, and Estado de México, especially near tianguis (outdoor markets), where tlacoyeras flip them by the dozen.
What Makes a Tlacoyo a Tlacoyo?
At a glance, some mistake them for huaraches or sopes. But tlacoyos have their own identity:
- Oval-shaped masa cakes, thicker than a tortilla, but thinner than a gordita
- Stuffed inside (not topped) with beans, cheese, or meat
- Griddled dry—no deep fry here—until the outside crisps and chars beautifully
- Topped after cooking with nopales, crumbled cheese, salsa, crema, or onion
The best ones strike that perfect balance of crispy edges and soft, steaming interior. And when topped with tangy cactus and spicy green salsa? You’re biting into time itself.
Tlacoyos – Crispy, Cheesy Mexican Street Snack
Ingredients
- 2 cups masa harina
- 1 ¼ cups warm water adjust as needed
- ¼ tsp salt
- 1 cup refried black beans or requesón, or mashed chicharrón prensado
- Nopal salad or cooked sliced nopales
- Queso fresco or cotija crumbled
- Salsa verde or roja
- Mexican crema optional
Instructions
- In a bowl, mix masa harina, salt, and water until soft dough forms. Knead for 2–3 minutes.
- Divide into 6–8 equal portions. Roll each into a ball, then flatten into thick discs.
- Add a spoonful of beans to the center of each disc. Fold the dough around the filling and shape into a flat oval.
- Heat a dry cast iron skillet or comal over medium heat.
- Cook tlacoyos 4–5 minutes per side, pressing gently with a spatula until golden and slightly puffed.
- Top with warm nopales, cheese, salsa, and crema.
- Pro Tip: If they puff too much, gently press them back down to ensure even crisping.
Shaping the masa: Each tlacoyo is hand-formed and stuffed with beans, cheese, or chicharrón before hitting the comal.
Tlacoyo Toppings: What to Pile On
Toppings are optional, but let’s be honest—you want them. The best combos include:
- Nopales and onion, sautéed or pickled
- Salsa verde (tart and spicy) or salsa roja (smoky and bold)
- Cotija or queso fresco, crumbled over the top
- Crema or a drizzle of lime
Tlacoyos are also often eaten plain right off the comal—no toppings needed when the inside is rich and the outside has that charred masa snap.
Where to Find Tlacoyos
If you’re traveling through central Mexico, you’ll spot tlacoyos being flipped hot and fast on comales in mercados and tianguis—especially in Mexico City’s boroughs like Coyoacán, Iztapalapa, and Xochimilco. Look for the line. Locals know which tlacoyeras make them just right—crispy, hot, and never dry.
Outside of Mexico? You might find them at specialty food trucks, antojito stands, or even hidden gems at Mexican grocery store counters. But fair warning: once you taste the real deal off a street corner in CDMX, everything else is just a tribute.
Pair It Like a Pro: Sidekicks for Your Tlacoyos
Want the full street-food experience? Tlacoyos pair perfectly with:
- Agua fresca — especially jamaica or tamarindo
- Atole on chilly mornings
- Pickled veggies or escabeche
- A second tlacoyo (let’s be honest…)
Tlacoyos FAQ (Street-Style Wisdom)
Q: Are tlacoyos gluten-free?
Yes! Since they’re made with masa harina (ground nixtamalized corn), they’re naturally gluten-free.
Q: Can I freeze tlacoyos?
You can prep and freeze the shaped, uncooked tlacoyos. Cook straight from frozen on a hot comal, adding a minute or two per side.
Q: Are they vegan?
They can be! Stick to bean filling, skip the cheese and crema, and you’ve got a street snack fit for any vegan fiesta.
Tlacoyos plated and ready—topped with nopales, cheese, and salsa for the ultimate crispy, cheesy street food experience.
Final Bite
Tlacoyos are Mexico’s edible time machine—a snack that predates tacos but never gets old. Crispy on the outside, warm and filled on the inside, and endlessly customizable. Whether you’re wandering through a tianguis in CDMX or flipping one at home on a Sunday morning, you’re tasting a dish that’s fed generations.
So yeah, tacos get all the fame—but tlacoyos? They’re the real OGs.
Hungry for more street food legends? Don’t miss our deep dive on Esquites—Mexico’s creamy corn-in-a-cup superstar. If you’re into iconic street tacos, don’t skip our guide to Tacos al Pastor.
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Buen provecho!