Mexican Antojitos: A Beginner's Guide

The word "antojito" comes from "antojo": something you fancy eating. In Mexico, antojitos are small bites of corn masa with different shapes, fillings and toppings. They are the heart of street food and the most authentic expression of popular Mexican cooking. If tacos are the king, antojitos are the royal court.

The Base of Everything: Corn Masa

All antojitos share one fundamental ingredient: nixtamalised corn masa. The difference between one and another lies in the SHAPE and the TECHNIQUE: flattened (tortilla), thick (sope), oval (tlacoyo), giant (huarache), fried (tostada)... The same masa, infinite possibilities.

In Spain: You need nixtamalised corn flour (Maseca), available in Latin shops (2-3€/kg) and on Amazon. With 1kg you can make all of these antojitos.

Catalogue of Antojitos

Sopes

What they are: Thick tortillas (1cm) with the edges pinched upwards to form a "little dish". They are filled with beans, meat, crema, salsa, cheese and lettuce.

Technique: Make a thick tortilla, cook on a comal on both sides, and while it is hot pinch the edges with your fingers to create the walls. Fill to taste.

On the street: In Mexican markets, the women make them on the spot in front of you. You choose your filling and they prepare it for you in 2 minutes.

To make them at home: Maseca + water + salt. Form little balls, flatten to 1cm thick, cook and pinch. Fill with refried beans, shredded chicken or tinga, crema, queso fresco, green salsa and lettuce.

Tlacoyos

What they are: Thick OVAL tortillas (eye-shaped) filled with beans, broad beans or requesón INSIDE the masa. They are topped with salsa, crema, cheese and nopales.

The difference from the sope: In the tlacoyo, the filling goes INSIDE the masa (like a closed but flat empanada). In the sope, the filling goes ON TOP.

To make them: Form a little ball of masa, make a hollow, put in a spoonful of refried beans, close and flatten into an oval shape. Cook on a comal 3-4 min per side.

Fact: Tlacoyos have existed since before the conquest. There is archaeological evidence of fossilised tlacoyos more than 3,000 years old.

Gorditas

What they are: Thick tortillas (2cm) that are cut in half to create a pocket (like a pitta), and filled with stews: pressed chicharrón, rajas with cheese, picadillo, beans.

Technique: Form a thick tortilla, cook on a comal until it puffs up a little, carefully cut across the middle and fill.

Variation: The northern gorditas de migajas are made with wheat masa, not corn, and are filled differently.

Huaraches

What they are: LARGE tortillas (30cm) shaped like the sole of a sandal (hence the name: "huarache" = sandal). They are topped with beans, meat, salsa, crema and cheese. It is basically a giant, elongated sope.

Where they are eaten: Working-class markets in Mexico City. They are the workers' lunch: cheap, enormous and substantial.

Tostadas

What they are: Tortillas fried until completely crispy and flat. They are loaded with ingredients on top: chicken tinga, ceviche, pata (pig's trotters), crema, lettuce, salsa...

The technique: Fry whole corn tortillas in hot oil until they stop bubbling (they are dry and crispy). Drain and let them cool.

In Spain: You can buy ready-made tostadas in Latin shops, or make them by frying tortillas. For the healthy version, bake the tortillas at 180°C for 10-12 min.

Quesadillas

What they are: A folded tortilla with melted cheese inside. But in Mexico City, market quesadillas are made with fresh masa (not a ready-made tortilla) and can have fillings without cheese (which gives rise to one of the most heated debates in Mexico: "is a quesadilla without cheese a quesadilla?").

Classic market fillings: Oaxaca cheese, squash blossom, huitlacoche (corn fungus), tinga, pressed chicharrón, potato.

Tamales

Corn masa filled, wrapped in corn husk or banana leaf and steamed. Read our complete guide to tamales.

Pambazos

What they are: Bread soaked in guajillo salsa and fried, filled with potato and chorizo, lettuce, crema and cheese. The bread comes out red and crispy on the outside, soft on the inside.

In Spain: Use telera or bolillo bread (or any soft bread). Soak in guajillo salsa and fry lightly. Fill with cooked potato sautéed with chorizo (Spanish works), lettuce, crema and cheese.

Empanadas (of Masa)

Similar to South American empanadas but made with corn masa instead of wheat. They are filled, fried and served with salsa and crema.

How to Make Them at Home: Quick Guide

With 500g of Maseca and water you can make any of these antojitos. The basic technique is:

1. Mix Maseca with warm water and salt until you achieve a modelling-clay-type masa.
2. Shape according to the antojito (a ball for tlacoyo, a disc for sope, large for huarache).
3. Cook in a pan/comal without oil.
4. Add toppings according to each antojito.

The masa is the same for all - what changes is the shape and the technique. Once you have mastered the masa, you can make any antojito.

Where to Try Them in Spain

Mexican restaurants in Spain offer some antojitos (quesadillas, tostadas, sopes), but the full variety is generally only found in specialist restaurants or at Mexican community events. Madrid (Lavapiés) and Barcelona (Raval) are the cities with the most options.

Antojitos are the essence of popular Mexican cooking. They are accessible, delicious and infinitely varied. With a packet of Maseca and this guide, you can make any of them in your kitchen in Spain. Explore our recipes for the detailed steps of each one.

Where to Buy Ingredients in Spain: A Practical Guide

In our experience, putting together a basic pantry of Mexican antojitos in Spain is easier than it seems. The key ingredient is nixtamalised corn flour, and here is where to find it according to your budget:

• Latin shops (best option): In neighbourhoods like Lavapiés (Madrid), Raval (Barcelona) or Russafa (Valencia) you will find Maseca for 2.50-3.50€/kg. They also sell Oaxaca cheese, dried chillies, Mexican soured cream and corn husks for tamales. Check our shop map to find the nearest one.
• Mercadona: Although it does not have Maseca, you will find wheat tortillas (useful for quick quesadillas), tinned black beans (0.95€), avocados and pickled jalapeño chillies. For an express antojitos night, it is a good starting point.
• Lidl: In its "Sabores del Mundo" section, corn tortillas, hot sauces and nachos occasionally appear. Lidl's guacamole (1.49€) is surprisingly decent for accompanying tostadas.
• Amazon: Maseca (a 2kg pack for about 8€), dried guajillo chillies, achiote, dehydrated epazote. Ideal if you do not have a Latin shop nearby.

A basic antojitos kit for 4 people costs about 12-15€: Maseca (3€), beans (1€), soured cream (1.50€), queso fresco (2€), avocado (1.50€), tomatoes and onion (2€), salsa (1.50€). It is one of the most economical Mexican meals you can prepare.

Common Mistakes When Making Antojitos (and How to Avoid Them)

After years making antojitos in Spanish kitchens, we have compiled the most frequent mistakes:

1. Masa too dry or too wet: The ideal masa has the consistency of soft modelling clay. If it cracks when flattened, it needs water. If it sticks to your hands, it has too much. Add water or flour little by little.
2. Not preheating the comal/pan: The pan should be very hot (medium-high heat) BEFORE you put the masa on. If not, the antojitos stick and do not cook well. Use a cast-iron or non-stick pan without oil.
3. Pinching the sopes too late: The edges of the sope are pinched when the masa has JUST come off the comal and is hot. If you wait for it to cool, the masa hardens and breaks when pinched.
4. Using ordinary corn flour (Maizena-type or polenta): It is not the same. For antojitos you need NIXTAMALISED corn flour. The nixtamalisation process (cooking with lime) changes the texture, the flavour and the nutritional value. Maseca or any brand of "masa de maíz para tortillas" is the right thing.
5. Frying the tostadas at low temperature: The oil should be at 180°C. If the temperature is low, the tortilla absorbs oil and comes out greasy instead of crispy.

An Antojitos Menu for a Mexican Dinner

Organising an antojitos night at home is perfect for gatherings with friends. In our experience, the key is to prepare the masa and the fillings in advance, and to let each guest assemble their own antojitos. Here we suggest a menu for 6 people for less than 25€:

• Starter: Tostadas with guacamole and pico de gallo (tostadas bought in a Latin shop cost about 2€/packet)
• Main: A station of sopes and quesadillas with 3 fillings: chicken tinga, refried beans with cheese, and rajas with crema (grilled green pepper with crema, the Spanish version works well)
• Side: Nopal salad (tinned in Latin shops, 2.50€/jar) or a green salad with lime
• Drink: Agua de horchata or jamaica (hibiscus flowers, 3€/100g in Latin shops)

The advantage of antojitos over other Mexican dishes is that you do not need an oven or special equipment: with a pan and your hands you have enough. Discover more ideas in our Mexican recipes and find ingredients in the Mexican shops near you.

Mexican Antojitos vs. Spanish Tapas: Cousins Separated at Birth

If you think about it, antojitos and tapas share a philosophy: small, varied bites, to share, with popular roots. In Spain you already have the habit of "going for tapas" and ordering several small dishes. Well, an antojitos night works exactly the same: you prepare 3-4 different types in small portions and each person tries a bit of everything.

The main difference is the base ingredient: where tapas use bread and olive oil, antojitos use corn masa and chillies. But the social dynamic is identical, and that is why antojitos connect so well with Spanish gastronomic culture. It is no coincidence that the Mexican restaurants in Spain that work best are the ones that present their antojitos as "Mexican tapas".