Market Griddle · Stuffed Blue Corn Cake
Tlacoyos
Photo: ProtoplasmaKid / Wikimedia Commons · CC BY-SA 4.0
The name comes from Nahuatl, and the stuffed-masa format is one of the pre-Hispanic antojitos that survived the Spanish conquest with its shape and fillings largely intact.
Blue or white corn masa is stuffed with mashed fava beans, beans, or requesón cheese, shaped into a thick oval, and griddled until the outside crisps, then topped with nopales, salsa, cheese, and onion. Market griddle stalls across Mexico City and the surrounding valley cook them fresh to order.
Why it's made this way: Tlacoyos are one of the clearest surviving pre-Hispanic street foods still sold daily in the capital, largely unchanged from their origins among the Nahua peoples of the Valley of Mexico.
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