Griddle Stall · Thick Masa Cake
Memelas
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Unlike a flat tortilla, a memela is pinched up at the edge while still on the griddle, forming a small rim that keeps its toppings from sliding off.
A thick disc of corn masa is cooked on a comal, spread with asiento (unrefined pork lard) and black bean paste, then topped with crumbled cheese, salsa, and sometimes shredded meat. Griddle stalls in Oaxaca's markets cook them to order over wood or charcoal fires, often for breakfast.
Why it's made this way: Memelas are considered one of Oaxaca's most everyday market breakfasts, a smaller and thicker cousin to the region's famous large tortillas, built for eating with your hands straight off the griddle.
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