Bocoles

History & Origin

Bocoles are a fundamental snack from the Huasteca, the cultural region spanning parts of San Luis Potosi, Veracruz, Hidalgo, Tamaulipas, Queretaro and Puebla. Their name comes from the Huastec word 'bocol' meaning 'large masa tortilla', and they are considered one of the oldest foods from this Mesoamerican region. The Teenek or Huastec people have prepared bocoles since pre-Hispanic times as basic sustenance for labourers and travellers. Unlike gorditas, bocoles are characterised by their oval shape: the masa is mixed with pork lard, formed into a thick disc, opened through the middle like a pocket and filled with refried black beans, pressed crackling or cheese. They are sealed and cooked on a clay comal until golden and crispy. In the markets of Ciudad Valles, Tamazunchale and Tantoyuca, Huastecan women prepare bocoles from four in the morning. They are accompanied by raw green salsa and cafe de olla.