Mexico City and Central Mexico — pre-Columbian preparation; La Merced and Tepito market tradition in CDMX
Tlacoyos are oval, thick, flat masa cakes filled with black beans, fava beans, or requesón (fresh curd), cooked on a comal until charred in patches and cooked through. They are a staple of Mexico City street markets — particularly Tepito and La Merced markets — and are made from blue corn masa for the CDMX version. Topped with nopales (cactus), salsa verde, onion, and queso fresco after cooking. A pre-Columbian preparation that has been sold at markets for centuries.
Earthy blue or white corn, filling-dependent (bean or curd), fresh toppings — clean, simple market food
{"The masa must be formed into an oval, then the filling placed in the centre and the masa sealed around it — same technique as memelas but more oval/elongated","Blue corn masa (for CDMX style) or regular white masa (Oaxacan style) — both are authentic","Fill generously but seal completely — any gap allows the filling to leak onto the comal","Cook on medium comal heat — 3–4 minutes per side until cooked through and lightly charred","Toppings added after cooking while still hot — nopales, salsa, and cheese go on top at service"}
{"Blue corn tlacoyos have a nuttier, earthier flavour than white corn — worth sourcing blue corn masa for the authentic CDMX experience","For the filling: fava bean paste (habas) is the most traditional CDMX filling — requesón is the Oaxacan equivalent","Nopales grilled and diced are the classic topping — not raw or canned nopales","Tlacoyos are best made to order — they dry out if prepared ahead"}
{"Insufficient filling — a tlacoyo should have a visible centre of filling, not just a thin layer","Not sealing the edges properly — filling leaks onto the comal and creates a mess","Too-thick masa walls — heavy, doughy tlacoyo that overwhelms the filling","Adding toppings before cooking — they fall off on the comal"}
My Mexico City Kitchen — Gabriela Cámara; Mexico: The Cookbook — Margarita Carrillo Arronte