When it comes to Mexican cuisine, few dishes capture the essence of traditional flavors quite like memelas. These thick, hand-formed corn cakes, similar to sopes and huaraches, are a staple in Oaxacan street food and an integral part of Mexican gastronomy. Whether enjoyed at bustling street markets or homemade in a rustic kitchen, memelas are a beloved dish known for their simplicity, versatility, and rich cultural history.
What Are Memelas?
Definition and Origin
At its core, a memela is a handmade, slightly thickened tortilla made from masa (corn dough). Unlike a regular tortilla, a memela is cooked on a comal (a traditional Mexican griddle), then slightly pinched around the edges to form a shallow border, which helps hold the toppings in place.
it trace their origins to Oaxaca, one of Mexico’s most culturally rich states, where corn-based dishes are a cornerstone of the local diet. The name memela is believed to have indigenous roots, likely derived from Zapotec or Nahuatl languages, reflecting the deep pre-Hispanic heritage of this dish.
Cultural Significance in Mexican Gastronomy
In Oaxaca, memelas are more than just street food—they represent a connection to indigenous traditions and ancestral cooking methods. The process of making masa, the fundamental ingredient in memela, involves nixtamalization, an ancient technique where corn is soaked in an alkaline solution to enhance its nutritional value and flavor.
This traditional snack is commonly sold by street vendors, often accompanied by an array of regional toppings, from simple frijoles refritos (refried beans) and quesillo (Oaxacan cheese) to more elaborate versions featuring chorizo, tasajo (thinly sliced cured beef), and fresh salsas. The popularity of memelas extends beyond Oaxaca, appearing in markets and food stalls throughout central and southern Mexico.
Ingredients:
For the Memela Base:
2 cups fresh masa harina (or 2 ½ cups fresh nixtamalized masa)
1 ¼ cups warm water (if using masa harina)
½ teaspoon salt
1 teaspoon vegetable oil or lard (optional, for extra softness)
For the Traditional Toppings:
½ cup aciento (rendered fat) (or substitute with refried beans for a vegetarian option)
1 cup refried black beans (preferably Oaxacan-style with epazote)
1 cup quesillo (Oaxacan string cheese), shredded (substitute with mozzarella if unavailable)
½ cup fresh salsa roja or salsa verde (homemade or store-bought, for topping)
1 avocado, sliced (optional, for garnish)
Optional Additional Toppings:
½ cup crumbled chicharrón (crispy meat rinds)
½ cup tasajo (grilled thinly sliced beef) or cecina (cured meat )
½ cup mushrooms or sautéed vegetables (for a vegetarian version)
1 tablespoon chopped fresh cilantro (for garnish)
Step-by-Step Cooking Instructions
Prepare the Masa Dough
- If using fresh masa: Place the masa in a bowl and knead it briefly to make it smooth and pliable. If the dough is too dry, add a teaspoon of water at a time until it reaches a soft consistency.
- If using masa harina: In a mixing bowl, combine masa harina and salt, then gradually add warm water while kneading. Continue kneading for about 5 minutes until the dough is smooth and slightly moist but not sticky. Cover with a damp cloth to prevent drying out.
Shape the Memelas
- Divide the masa into 8-10 equal portions and roll each into a ball.
- Flatten each ball into an oval or round shape, about ¼ inch thick—thicker than a tortilla but thinner than a sope.
- Once shaped, lightly pinch the edges all around to create a shallow rim, which helps hold the toppings.
Cook the Memelas
- Preheat a comal (griddle) or cast-iron skillet over medium heat for a few minutes. Do not add oil.
- Cook the shaped memela for 2-3 minutes per side, flipping once, until they develop light brown spots and become slightly firm but not too crispy.
- Once both sides are cooked, remove from the heat and place them on a plate.
Add the Base Layer
- While the memelas are still warm, spread about ½ teaspoon of aciento over each one. The heat will allow it to melt slightly into the masa. (For a vegetarian option, use refried beans instead.)
- Spread a spoonful of refried black beans evenly over the base.
Top and Garnish
- Sprinkle shredded quesillo generously over the memelas. The warmth will help it soften.
- Add a drizzle of fresh salsa—either salsa roja (tomato-based) or salsa verde (tomatillo-based).
- Garnish with avocado slices, cilantro, and optional additional toppings like chicharrón, grilled meats, or sautéed mushrooms.
Serve and Enjoy!
- Serve the memelas immediately while warm, accompanied by a cold agua fresca or Mexican hot chocolate.
- For extra crispiness, some cooks return the topped memela to the comal for 1-2 minutes, allowing the cheese to melt slightly.
Pro Tips for Perfect Memelas:
Use Fresh Masa When Possible: If you have access to a local Mexican grocery store, fresh masa will yield the best texture and flavor.
Don’t Overcook: Cooking too long on the comal will make them too crispy; they should be firm but not crunchy.
Experiment with Toppings: While traditional memela use aciento, beans, and cheese, feel free to get creative with grilled meats, roasted veggies, or even fusion-style flavors.
Make-Ahead Tip: Memelas can be pre-shaped and stored in the fridge for a few hours before cooking. Just cover them with a damp cloth to prevent drying.
Regional Variations of Memelas
While memelas originate in Oaxaca, their popularity has spread to other regions of Mexico, each putting a unique spin on this beloved street food. Depending on where you find them, memela may differ in size, toppings, and even preparation techniques. However, the essence of this masa-based dish remains the same—hearty, flavorful, and deeply rooted in Mexican culinary heritage.
in Oaxaca
Oaxaca is the undisputed birthplace of memelas, and here, they are a staple of street food culture. Oaxacan memela are traditionally cooked on a clay comal over an open flame, giving them a distinct smoky flavor. Unlike tortillas, which are thin and pliable, memelas in Oaxaca are thicker and have slightly crisp edges, thanks to their unique cooking method.
- Refried black beans – A staple in Oaxacan cuisine, often made with epazote (an aromatic herb) for extra flavor.
- Quesillo (Oaxacan cheese) – A stringy, melt-in-your-mouth cheese that adds creaminess.
- Fresh salsas – Typically made with roasted tomatoes, tomatillos, or dried chilies for a spicy kick.
- Chicharrón (crispy meat rinds) – A crunchy contrast to the soft masa.
in Puebla
While memelas in Puebla share similarities with their Oaxacan counterparts, they have distinct regional adaptations. Pueblan cuisine is known for its rich, layered flavors, and is here reflect that culinary complexity.
In Puebla, memelas are often served with:
- Mole poblano – A deep, flavorful sauce made from a blend of chilies, chocolate, and spices, adding a unique, slightly sweet heat to the dish.
- Queso fresco – A crumbly white cheese that provides a mild, salty balance.
- Avocado slices – A creamy addition that complements the smoky masa base.
- Carnitas or shredded chicken – Meatier toppings that make memelas a more filling meal option.
comparisons with Sopes and Huaraches
Memelas are often confused with similar masa-based dishes like sopes and huaraches, but each has distinct characteristics:
| Feature | Memelas | Sopes | Huaraches |
|---|---|---|---|
| Shape | Oval or round | Small and round | Large and oval |
| Thickness | Medium-thick | Thicker and puffier | Thinner than sopes |
| Toppings | Beans, cheese, salsa | Beans, meat, lettuce, cream | Beans, meat, cheese, salsa |
| Regional Popularity | Oaxaca, Puebla | Central Mexico | Mexico City, Michoacán |
Memelas in Modern Cuisine
As the culinary world continues to evolve, memela is no longer confined to the traditional Oaxacan street food scene. With globalization and the fusion of different food cultures, this beloved masa-based dish has found new expressions in contemporary cuisine. From gourmet interpretations to unexpected international flavors, memelas are proving to be a versatile and adaptable dish that resonates beyond its indigenous roots.
Contemporary Toppings and Fusions
While the classic toppings of quesillo, refried black beans, and aciento remain a staple, modern chefs and home cooks are experimenting with new ingredients to put a creative spin on memelas. These contemporary variations cater to evolving tastes and dietary preferences while maintaining the dish’s authentic essence.
Some trending modern toppings and fusion ideas include:
- Avocado Crema & Pickled Onions – A fresh, tangy twist that adds creaminess and acidity.
- Mushroom & Truffle Oil – A gourmet take that highlights umami-rich flavors.
- Roasted Poblano & Cotija Cheese – A smoky-spicy blend with a salty bite.
- Pulled Chicken with Chipotle Honey Sauce – A perfect balance of sweet, smoky, and spicy flavors.
- Vegan Memelas with Cashew Queso & Jackfruit “Carnitas” – A plant-based alternative for those avoiding dairy and meat.
Additionally, fusion cuisine has led to the incorporation of international influences, such as:
- Korean-Inspired Memelas – Topped with bulgogi beef, kimchi, and sesame seeds.
- Mediterranean Memelas – Featuring hummus, feta, and sun-dried tomatoes.
- Tex-Mex Memelas – Loaded with brisket, guacamole, and pico de gallo.
Memelas in Mexican-American Restaurants
In the U.S., Mexican-American restaurants and food trucks have embraced memelas as an alternative to mainstream antojitos like tacos and tamales. Thanks to the rising popularity of regional Mexican cuisine, Oaxacan dishes, including memela, are gaining recognition in major food cities such as Los Angeles, Chicago, and New York.
Mexican-American restaurants have adapted memela in several ways:
- Brunch Menus – Memelas are served with eggs, salsa verde, and crispy bacon alternatives.
- Small Plates & Tapas – Mini memelas are offered as bite-sized appetizers in upscale dining spots.
- Fast-Casual Chains – Build-your-own memela bowls allow customers to mix and match toppings like they would for burritos or nachos.
Nutritional Information
Memelas are undeniably delicious, but how do they fare nutritionally? As a corn-based dish with versatile toppings, their health profile can vary significantly based on ingredients and preparation methods. While traditionally seen as a street food indulgence, it can be adapted to suit different dietary needs, from high-protein variations to plant-based alternatives.
Caloric Content
The calorie count of a memela largely depends on its toppings. A basic memela, consisting of masa, aciento, beans, and cheese, contains approximately 200-250 calories per serving. However, adding heavier toppings like tasajo, chicharrón, or extra cheese can increase the calorie count to 350-400 calories.
Macronutrient Breakdown
The nutritional composition of memelas makes them a balanced dish, providing carbohydrates, protein, and healthy fats. Here’s a general breakdown of a standard memela:
- Carbohydrates (50-60%) – Derived primarily from the corn masa, which is a good source of fiber, especially if made with whole-grain masa.
- Proteins (10-15%) – Coming from beans, cheese, and additional toppings like grilled meat or eggs. A vegetarian memela with beans and cheese can offer about 8-12 grams of protein per serving.
- Fats (15-30%) – From aciento, cheese, and avocado, depending on the chosen toppings. Healthier variations using olive oil or avocado can enhance the nutritional profile by adding monounsaturated fats instead of saturated fats.
Memelas vs Similar Dishes
Memela is often compared to other masa-based antojitos, particularly sopes and huaraches, which share similar ingredients and preparation methods. While these dishes may seem interchangeable at first glance, each has unique characteristics that set it apart. Understanding these differences helps to appreciate the culinary diversity within Mexican street food and highlights what makes memelas special.
Differences Between Memela and Sopes
Memelas and sopes are frequently confused because both feature thick corn masa bases with savory toppings. However, their key distinctions lie in their shape, texture, and traditional ingredients.
| Feature | Memelas | Sopes |
|---|---|---|
| Shape | Oval or round | Small and round |
| Thickness | Medium-thick, slightly crispy | Thicker and soft with defined edges |
| Texture | Crispier from cooking on a comal | Softer, sometimes slightly fried |
| Toppings | Aciento, refried beans, cheese, salsa | Meat, lettuce, crema, cheese |
| Regional Popularity | Oaxaca, Puebla | Central Mexico |
One of the biggest differences is the cooking method. While memelas are cooked on a comal without frying, sopes are often lightly fried after shaping, which gives them a slightly softer and chewier texture. Additionally, sopes are typically smaller and have a raised border around the edges to hold more toppings like shredded lettuce, sour cream, and meat.
On the other hand, memela rely on simple yet bold flavors, with aciento and quesillo playing a crucial role in their authentic Oaxacan preparation.
Memelas and Huaraches: A Comparative Analysis
Huaraches are another masa-based dish that shares similarities with memelas, yet they have distinct differences in size, toppings, and regional origins.
| Feature | Memelas | Huaraches |
|---|---|---|
| Shape | Small oval or round | Long and oval, resembling a sandal (huarache) |
| Thickness | Medium-thick | Thinner than memelas but still hearty |
| Toppings | Aciento, beans, cheese, salsa | Beans, meat, lettuce, crema, cheese |
| Regional Popularity | Oaxaca, Puebla | Mexico City, Michoacán |
Frequently Asked Questions (FAQ’s):
What is the origin of memelas?
Memelas originated in Oaxaca, Mexico, where they remain a staple of the local street food culture. Their history dates back to pre-Hispanic times when indigenous communities made thick, hand-formed corn cakes as a primary food source. Over time, memelas evolved with the addition of aciento (rendered meat
fat) and quesillo (Oaxacan cheese), becoming a beloved regional delicacy.
How are memelas different from sopes?
While memelas and sopes share a similar base of corn masa, they have key differences:
- Memelas are slightly oval, thinner, and cooked dry on a comal (griddle), giving them a crispier texture.
- Sopes are round, thicker, and typically fried, resulting in a softer and more doughy texture.
Additionally, sopes are usually topped with lettuce, crema, and meats, while memelas emphasize Oaxacan cheese, beans, and salsa as their primary toppings.
Can memelas be made with gluten-free ingredients?
Yes! Memelas are naturally gluten-free since they are made with corn masa, which contains no wheat. However, those with gluten sensitivities should ensure that their masa is certified gluten-free and not cross-contaminated with other grains. Additionally, toppings like store-bought sauces or processed meats should be checked for gluten-containing additives.
What are common toppings for memelas?
Traditional toppings for memelas include:
- Aciento (rendered meat fat)
- Refried black beans
- Quesillo (Oaxacan cheese)
- Fresh salsa (red or green)
- Chicharrón (crispy meat rinds)
- Avocado slices
- Tasajo (thinly sliced grilled beef)
Modern variations may include pulled chicken, vegan cheese, mushrooms, or avocado crema, offering endless possibilities.
Where can I find authentic memelas outside of Mexico?
Authentic memelas can be found in Mexican restaurants specializing in Oaxacan cuisine. Some of the best places to find them outside of Mexico include:
- Oaxacan food trucks and markets in cities like Los Angeles, Chicago, and New York.
- Mexican grocery stores that offer prepared foods and masa-based dishes.
- High-end Mexican restaurants that celebrate regional street food.
If you can’t find them locally, making homemade memelas with fresh masa and traditional toppings is a great way to experience their authentic taste!