description Tlacoyos Overview
Tlacoyos are an oval-shaped Mexican food made from masa (corn dough) that is stuffed, flattened, and cooked on a comal griddle. The fillings traditionally include refried beans, fava beans, or requesón (fresh cheese), pressed into the dough before cooking. After griddling, tlacoyos are typically topped with salsa, nopales (cactus paddles), cilantro, and crumbled cheese. The dish has pre-Hispanic origins and remains especially common in central Mexico, where it is sold by street vendors and in markets.
insights Ranking position
Tlacoyos ranks #33 of 142 in the Flatbread ranking, behind Lepinja, ahead of Piadina.
help Tlacoyos FAQ
What is the difference between a tlacoyo and a huarache?
Both are oval-shaped masa dishes from Mexico, but a tlacoyo is thicker and pre-Hispanic in origin, meaning it is traditionally made without lard. Additionally, the tlacoyo's fillings are stuffed inside the raw masa before cooking, whereas huaraches are usually topped after cooking.
What color masa is used for authentic tlacoyos?
Authentic Mexican tlacoyos are often made using blue, black, or red corn masa, not just standard yellow or white. These heirloom corn varieties give the flatbread a distinct, earthy flavor and a unique visual appearance.
What ingredients are traditionally stuffed inside a tlacoyo?
The most classic fillings are pressed inside the raw masa before cooking, typically consisting of mashed black beans, fava beans, or requesón (Mexican ricotta). Once cooked on a comal, they are then topped with salsa, nopales, and crumbled cheese.
Are tlacoyos eaten as a main meal or a street snack?
Tlacoyos are primarily eaten as a street food snack or antojito in central Mexico. They are usually smaller in size compared to a full meal, intended to tide people over rather than serve as a heavy main course.
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