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En México existe un grupo alimenticio al que conocemos como “Antojitos” y los puedes encontrar prácticamente en cualquier restaurante o puesto callejero a lo largo del país. 


Este es el primero de varios post dedicados a ese grupo de alimentos y platillos elaborados a base de masa de maíz. Algunos de los nombres varían de estado a estado, pero espero esto sirva simplemente cómo una guía introductoria, por lo cual me enfocaré en detallar nombres y maneras de comer en la parte central del país.  


La masa de maíz es por excelencia el principal ingrediente Mexicano y se usa no solamente en tortillas y tamales, sino un sinfín de platillos. Cada uno con su nombre específico, forma, relleno, guarnición y forma de comer diferente.



Tlacoyos son unas 


are oval shaped patties that can de stuffed with beans, fava beans, a ricotta style cheese (requesón) and sometimes with chicharrón. They are also known as Tlaoyos, tlatlaoyo, clacoyos, etc. Toppings may vary but nopales, salsa, fresh onion, cilantro and cheese are the usual and you can eat it the same way you would eat a pizza slice, pick it up with your hand and bite right into it.


Tlacoyos are a very typical thing to find out in the streets, usually ladies who make them make it look so easy and effortless. They take a handful of masa, choose the filling and put it in the middle, pat it until magically they get a perfectly shapped tlacoyo and gently place it on a comal until cooked.  Then take it out in the right moment when they’re already cooked but moist inside. Top it and put it on a plate. Done! (Whenever I try to do it I end up with a mess).


So now you know, if you see them on the streets,  you should definitely try one! 
My favorite combination is: Blue corn tlacoyo, stuffed with fava bean and topped with red salsa. Yum!




PS: I found this amazing map that might come really helpful if you happen to be around the San Rafael neighborhood. Elizabeth Hillbruner, from the La cerda y la Cebollita Blog (and Mexico City dweller) shows us where you can find the best Tlacoyos. 

By Elizabeth Hillbruner


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