Sopes, huaraches, tlacoyos — thick masa preparations

Central Mexico, pre-Columbian. Sopes are pan-regional; huaraches are associated specifically with Mexico City street food culture; tlacoyos are characteristic of Central Mexican markets.

Sopes, huaraches, and tlacoyos are members of the antojito family — street food preparations made from masa that are thicker than tortillas, with shaped or pinched edges, and cooked first on the comal then partially fried or left dry. Sopes (also called pellizcadas or picadas by region) are 1cm thick discs, cooked on the comal, then pinched around the rim while still warm to create a shallow bowl that holds toppings. Huaraches (named for the sandal shape — an elongated oval, 20–30cm long) are a Mexico City street food staple, made from masa pressed or patted to a flat sandal shape, cooked on the comal until firm, then topped with refried beans, salsa, cheese, and protein. Tlacoyos are stuffed masa ovals — masa is formed around a filling of frijoles negros, requesón, habas (fava beans), or chicharrón and then pressed into an oval approximately 15cm long; cooked on the comal until both sides show comal marks. All three are cooked without oil on the comal first, creating a dry, somewhat firm exterior, before being finished with toppings.

The thicker masa gives sopes and huaraches a more substantial, starchy chew than tortillas, providing a platform for the layered flavours of refried beans, salsa, crema, and queso fresco.