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Appears in
Oaxaca: Home Cooking from the Heart of Mexico

By Bricia Lopez and Javier Cabral

Published 2019

  • About

I didn’t grow up eating fluffy pancakes on weekends. I grew up eating memelas. They are griddled masa disks that get a little crispy on the edges but stay tender on the inside. Instead of eating syrup, I ate bean paste. And instead of adding fresh fruit compote, I opted for salsa and queso fresco. Memelas defined the childhood of me and my siblings. We’ve been eating them since before I can remember, and to this day it is one of the first meals we have when traveling back to Oaxaca.