Molotes: what they are, fillings and how to make them

What is it?

Molotes are antojitos of nixtamalised maize masa in the shape of croquettes or elongated, oval or cylindrical pasties, filled with various dishes and fried in plenty of lard or oil until golden. Although their consumption extends across much of central and south-east Mexico, they are especially emblematic in Puebla and Oaxaca, where they have characteristic variants. The most popular fillings include chicken or pork tinga, potato with chorizo, meat picadillo, squash blossom with cheese, huitlacoche, requesón and plantain. They are generally served topped with cream, crumbled fresh cheese, shredded lettuce and green or red salsa, although in Oaxaca they are also offered plain to dip in chilli salsa. They are market, eatery and fete food, perfect to take away and eat while walking, which has made them a hallmark of Pueblan and Oaxacan street food.

Origin and history

The name molote comes from the Nahuatl molotl, which means bundle, parcel or rolled wrapping, in reference to the cylindrical shape of the antojito. Its origin is pre-Hispanic in terms of masa technique, but the fried version with lard and meat and cheese fillings is clearly colonial, arising from the culinary mestizaje after the arrival of the Spanish. In Puebla, the molote forms part of the traditional repertoire of antojitos alongside cemitas, chalupas and tlacoyos, and is documented from the 19th century in Pueblan recipe books. In Oaxaca, the regional variant is slightly different: thinner, with masa that sometimes incorporates cooked plantain or potato, which gives it a particular texture, and they are usually smaller. Pueblan cuisine, one of the most documented and celebrated of Mexico, has kept this antojito alive through generations of market cooks in places such as El Carmen, El Alto and the Sapos quarter. In Oaxaca, molotes are protagonists of markets such as the Benito Juárez and the 20 de Noviembre. The chef Alicia Gironella DeAngeli and the chef Ricardo Muñoz Zurita have extensively documented this antojito in works such as the Diccionario Enciclopédico de la Gastronomía Mexicana.

Characteristic ingredients

The basic masa of the molote is of nixtamalised maize, generally white, mixed with salt and sometimes with pork or vegetable lard for greater flexibility and flavour. In Oaxaca, the most typical version incorporates a third or half of cooked and mashed plantain, which gives it a yellowish colour, a softer texture and a slight sweetness that contrasts with the savoury filling. Small cylindrical or torpedo-shaped portions are formed, filled with a teaspoon of the chosen dish and closed by sealing the ends. The fillings vary by region: in Puebla chicken or pork tinga with chipotle, potato with chorizo, picadillo and ranch cheese are common; in Oaxaca, fillings of squash blossom with quesillo cheese, shredded mole negro and sweet ones with plantain or requesón are also typical. Once formed, they are fried in hot oil or lard, submerged, until evenly golden. Some more rustic versions are fried on the comal with little fat. The difference from traditional pasties is the elongated shape and the exclusive use of maize masa, not wheat.

Cultural significance

Molotes are a gastronomic heritage of Puebla and Oaxaca, and represent the richness of the fried-masa antojito in Mexican cuisine. In Puebla they are one of the key antojitos on the menu of the traditional eatery, alongside cemitas, chalupas, tlacoyos and memelas, and they appear at events such as the Mole de Caderas Fair. In Oaxaca they are an emblem of the Isthmus and central gastronomy, and form part of the menu of traditional eateries in the 20 de Noviembre Market, known as the corridor of smoke. Oaxacan cuisine was one of those that served as the basis for the dossier that led to the inscription of Traditional Mexican Cuisine on the List of the Intangible Cultural Heritage of Humanity by UNESCO in 2010, with Michoacán as the paradigmatic state. Economically, molotes sustain hundreds of market cooks and street vendors in both states, and are a recognised tourist product. For many diners they are the first entry into Pueblan or Oaxacan cuisine, due to their accessibility and the diversity of fillings that allow regional flavours to be discovered in small bites.

Frequently asked questions

What is the difference between molotes and masa pasties?

Molotes are specifically elongated, cylindrical or torpedo-shaped, while pasties are round or semicircular. In addition, molotes are typically of maize masa, while Mexican pasties can be of wheat or maize flour. The filling and the frying are similar, but the shape marks the visual difference and that of regional tradition.

What do molotes taste like?

The fried maize masa has a toasted and crisp flavour on the outside, soft on the inside. The Oaxacan version with plantain provides a slight sweetness that contrasts with the savoury filling. The fillings vary: the tinga provides chipotle smokiness, the potato with chorizo gives a creamy texture and the heat of the chorizo, and the squash blossom with cheese offers mild vegetal notes.

How are molotes served?

In Puebla they are usually served topped with Mexican cream, shredded lettuce, crumbled fresh cheese and green or red salsa, on a plate as a complete antojito. In Oaxaca they are often served plainer, with Oaxacan pasilla chilli salsa or green tomatillo salsa on the side to dip them, and sometimes only with guacamole and grated dry cheese on top.

Where do molotes come from?

Molotes have a pre-Hispanic origin in terms of the nixtamalised maize masa, but the modern fried and filled version is a product of the colonial mestizaje. They are especially typical of Puebla and Oaxaca, where they have distinct regional variants. Their name comes from the Nahuatl molotl, which means bundle or wrapping, in reference to their elongated, compact shape.