Memelas are thick masa rounds toasted on the comal and topped with asiento, frijol, salsa and quesillo, the canonical Oaxacan home-kitchen breakfast.

Memelas are the canonical Oaxacan breakfast: a thick masa round pinched at the edges to hold the toppings, toasted on the comal and dressed with asiento, refried beans, salsa and crumbled queso fresco or quesillo. The Memelas Dona Vale counter at Mercado de Abastos is the most famous early-morning stand; Itanoni serves a heritage-corn version that locals consider the city's reference for criollo-maize masa.

Where to eat Memelas in Oaxaca

5 editor picks for Memelas in Oaxaca, ranked by editorial score. All Oaxaca signature dishes · Memelas across every city.

Make it at home

Serves 845 minEasy

Ingredients

  • 300g masa harina
  • Warm water
  • 2 tbsp asiento (rendered pork lard) or lard
  • 200g refried black beans
  • 100g queso fresco or pulled quesillo
  • Salsa de molcajete
  • Sliced avocado (optional)
  • Sea salt

Method

  1. Mix the masa harina with warm water and a pinch of salt to a soft, slightly sticky dough.
  2. Divide into 8 balls and press each into a 12-cm round, 1cm thick.
  3. Pinch the edges up to form a small lip.
  4. Toast each memela on a hot comal 90 seconds per side until lightly charred.
  5. Spread asiento on the toasted side; smear refried beans; sprinkle queso fresco.
  6. Return to the comal 60 seconds to warm the toppings.
  7. Finish with salsa and avocado; eat warm.

Editor tip. The pinched edge isn't decorative; it stops the bean and salsa from running off the comal.

Common allergens: Dairy (queso fresco optional).