Street Food Saturday – Tlacoyos

It would be hard for me to say what my favorite street food in Mexico is. We usually go out to a tianguis or market on the weekends, especially on Sundays when we go to the Sullivan tianguis to buy fresh fruit and vegetables. We always eat at the tianguis those days and even though we have several options, most of the time we end up at a stall where they sell sopes, quesadillas, gorditas and tlacoyos.

I usually end up ordering a couple of tlacoyos stuffed with either fava beans or requeson (a kind of Mexican ricotta cheese) and topped with nopales, salsa and cheese. But what are they exactly? I’ll let Diana Kennedy answer that:

Tlacoyo is the common name, a variation of the Nahuatl words tlatlaoyo and claclaoyo, given to an antojito typical of central Mexico: corn masa formed into a flattish elongated oval and stuffed often with ricotta, requeson [a fresh cheese similar to ricotta], or a paste of fava beans. They vary enormously in size from very large—about 5 or 6 inches, in Santiago Tianguistenco, Estado de Mexico—to medium—about 4 inches in Xochimilco—to very small—about 3 inches in Sierra Norte de Puebla.

Tlacoyos are very popular in the streets of Mexico City. Women, they’re always women for some reason, set up griddles over portable stoves that use gas or charcoal. They have a bucket full of corn masa. This can be blue, my favorite, white or yellow. The toppings for the tlacoyos varied, but in Mexico City the most common ones are cactus, grated cheese, and, as always, some kind of salsa.

It always amazes me how efficient this women are. They have a system that has worked for them for years. In a very reduced space they have all the ingredients to make the tlacoyos (plus the quesadillas with all their fillings, sopes, and gorditas). My favorite one is the lady from the photo below. She arranges everything in such a way that she doesn’t even have to stand up. Sitting there on a sidewalk of downtown Mexico City she feeds hundreds of hungry costumers a day. She’s just incredible!

On the Eat Mexico tours I often get asked what the difference between quesadillas, gorditas and tlacoyos are. The main difference is the shape. Gorditas are round and stuffed with chicharron prensado (pressed fried pork blocks, more on that in a future post) in Mexico City. Quesadillas are folded tortillas filled with different ingredients that may or may not come with cheese (this is what I call the quesadilla paradox), again, only in Mexico City. And tlacoyos is what Diana Kennedy explained above. Even though they are all made from the same nixtamalized corn masa, the shapes, fillings and toppings change giving them different flavors.

They look delicious right, but can you make this at home? It turns out tlacoyos are very easy to make at home. The most difficult ingredient to get is corn masa, but now in the U.S. and other countries is easy to get dehydrated corn masa flour (I believe maseca is the most popular brand). All you have to do is re-hydrate it following the instructions on the label.

It turns out that I had made tlacoyos for this blog before, but I mistakenly called them chalupas… The process to make the patties is on this blog post. Just ignore the name and the beet I added to the masa, or not if you want to give the masa a dramatic color and a lot of properties from the delicious beet. It’s totally acceptable to color your tortillas as I learned in the tortilla, quelite and salsas class I took last month.

For the filling you can use refried beans . And for the topping this nopales salad recipe works wonderfully. If you can’t get nopales easly, green beans, lettuce or bell peppers work fine as well. I just made tlacoyos for this post yesterday and, even though they weren’t perfectly shaped like the ones those ladies make, they were decent looking. So I thought. When I posted the picture on What’s Cooking, Mexico? facebook page, most people thought they were huaraches (another street food I’ll cover in the future). Did I do something wrong?

¡Buen provecho!

Street Food Saturday is a weekly section to highlight different street foods of Mexico. However, I want to learn more about street foods from all around the world from you. For more details about this event please visit this link.

NOTE: I’m going on vacation next week to Puerto Vallarta and I’m looking forward to eating at the local markets and street food stalls. I don’t think I’ll be posting much on this blog, but you can follow my food adventures in Puerto Vallarta on facebook or twitter.


  • Why? Because women are amazing!! For real…I would love to try the one with the cheese – sounds so amazing. Have a wonderful time at the beach!!

  • Such fabulous food! So droolworthy. I’d love to taste nopales.



  • man one literally learns so much about mexican food, mexican street food from you!
    there are a lot of different cheeses too.
    i thought the french had a good amount, but mexican cheeses seem to be endless in varieties.
    keep this coming Ben!

  • With each new food item you post, it’s increasingly apparent that I need to visit mexico!

  • They actually look so very good and enjoying your Saturday outing. I must say you live a wonderful life…so busy all the time which is fine by e because I learn so much fro your adventures.

  • Another interesting post. You make me want to get on a bus to DF right now!

  • I would love to spend a day roaming around the markets with you and learning all about Mexican delicious food! This looks pretty amazing too!
    have a fantastic holiday in Puerto Vallarte!

  • I’ve not yet seen requeson herein San Antonio, but I’ll look for it. In the mean time, could I substitute queso fresco?

    • Ricotta cheese would work better, Jerry.

  • amazing post, shows a very rich culture

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