Tlacoyos
Tlacoyos are thick, oval-shaped masa cakes stuffed with seasoned cooked beans — black, white, or fava — cooked on a greased comal or fried in lard, then topped with salsa de tomate verde, raw white onion, and grated queso añejo. A street food staple across the States of Mexico, Puebla, and Hidalgo, they sit somewhere between a gordita and a quesadilla in heft: substantial enough to anchor a meal, honest enough to eat standing up. Diana Kennedy documents this preparation as a regional antojito with deep pre-Hispanic roots, the masa and bean combination representing the nutritional backbone of Mesoamerican cooking long before any European influence arrived.
One in town · six not yet within reach.
- In town
- 1 · white onion, finely chopped
- Not yet within reach
- 6 · prepared corn tortilla masa, not too damp, softened lard, dried black, white, or fava beans — cooked and mashed or refried, lard, as needed, for greasing the comal or frying, salsa de tomate verde, cocida, queso añejo, grated
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