Blue Corn Tlacoyos in Mexico City
Posted: February 4, 2025 | Tagged: Mexico
I don't blog about food much on here. It's something that I intend to rectify now that Mexico has become my home. I grew up on bland UK food, and now I can't get enough of the food here.
Blue Corn Tlacoyos made from Maiz Azul, filled with a variety of ingredients, make a great snack when touring the local markets in Mexico City.
Blue Corn Tlacoyos made from Maiz Azul, filled with a variety of ingredients, make a great snack when touring the local markets in Mexico City.
Corn is the staple ingredient that forms the backbone of traditional Mexican cuisine.
It is Nixtamalised (cooked with lime), turned into dough and then transformed into tortillas, tacos, tamales, quesadillas, huaraches, itacates and tlacoyos - the difference between them being the size and thickness.
There are a lot of regional variations, too. Here in Mexico City, you can get quesadillas with many different fillings, whereas in the north, they only come with cheese.
I like Tlacoyos more than regular tortillas because they are thicker and come stuffed with a variety of ingredients.
At the Sunday Only Market in Doctores - Mexico City, there is one stall where they are made fresh, and there is a choice of fillings: Chicharrón prensado (pressed pork crackling), Frijoles (beans), Haba (broad beans), Requeson (similar to Ricotta) - the four traditional fillings - and papas (potatoes).
These ones cost just 12 pesos.
Of course, I put some salsa roja on them - when in Mexico!
Blue corn, or Mais Azul, is one of the many types of corn that you can find in Mexico.
'Tortillas' made from corn are generally considered healthier than ones made from flour because they are made from whole grains, contain more fibre, are lower in calories, and are naturally gluten-free and ones made from blue corn are generally considered healthier than regular corn tortillas due to their high antioxidant content, lower glycemic index.
'Tortillas' in the north of Mexico are most commonly made from flour, rather than corn, because of the harsher climate.
Mexico loves blue despite its flag being green, white, and red. Blue is also my favourite colour.
There is the famous Casa Azul, the Estadio Azul, and the Blue Stadium, where the Liga MX Cruz Azul football club plays.
It is Nixtamalised (cooked with lime), turned into dough and then transformed into tortillas, tacos, tamales, quesadillas, huaraches, itacates and tlacoyos - the difference between them being the size and thickness.
There are a lot of regional variations, too. Here in Mexico City, you can get quesadillas with many different fillings, whereas in the north, they only come with cheese.
I like Tlacoyos more than regular tortillas because they are thicker and come stuffed with a variety of ingredients.
At the Sunday Only Market in Doctores - Mexico City, there is one stall where they are made fresh, and there is a choice of fillings: Chicharrón prensado (pressed pork crackling), Frijoles (beans), Haba (broad beans), Requeson (similar to Ricotta) - the four traditional fillings - and papas (potatoes).
These ones cost just 12 pesos.
Of course, I put some salsa roja on them - when in Mexico!
Blue corn, or Mais Azul, is one of the many types of corn that you can find in Mexico.
'Tortillas' made from corn are generally considered healthier than ones made from flour because they are made from whole grains, contain more fibre, are lower in calories, and are naturally gluten-free and ones made from blue corn are generally considered healthier than regular corn tortillas due to their high antioxidant content, lower glycemic index.
'Tortillas' in the north of Mexico are most commonly made from flour, rather than corn, because of the harsher climate.
Mexico loves blue despite its flag being green, white, and red. Blue is also my favourite colour.
There is the famous Casa Azul, the Estadio Azul, and the Blue Stadium, where the Liga MX Cruz Azul football club plays.
