description Memela Overview
Memela is a traditional Mexican flatbread originating from the state of Oaxaca. The base is made from masa, a dough of nixtamalized corn, which is patted into a thick oval shape and cooked on a comal or griddle. Once cooked, the surface is often lightly fried and topped with a spread of black bean paste, fresh cheese, salsa, and sometimes shredded meat. It is comparable to a huarache and is commonly sold as street food or served as an antojito.
insights Ranking position
Memela ranks #77 of 142 in the Flatbread ranking, behind Tandyr Non, ahead of Luchi.
help Memela FAQ
What toppings are traditionally put on an Oaxacan memela?
A memela is commonly spread with asiento, or rendered pork fat, and topped with refried beans, fresh cheese, and salsa. Specific toppings vary among markets, homes, and regions of Oaxaca.
How is a memela different from a tortilla?
Both are made from nixtamalized corn masa, but a memela is usually thicker and shaped into a small oval with a slight rim. It is cooked on a comal and often returned to the heat after toppings are added.
Is a memela the same as a sope?
They are related masa dishes, but Oaxacan memelas are typically thinner and more elongated than many sopes. Sopes usually have a more pronounced pinched rim that holds a larger quantity of toppings.
What does nixtamalized corn add to a memela?
Nixtamalization cooks dried corn with an alkaline material such as calcium hydroxide before it is ground into masa. The process changes the corn's flavor and texture and makes its niacin more nutritionally available.
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