Bocoles Huastecos Rellenos (Stuffed Huasteca Corn Cakes)

History & Origin

Bocoles are a traditional antojito from the Huasteca region, which spans parts of the states of San Luis Potosí, Veracruz, Hidalgo, Tamaulipas and Puebla. Their name derives from Nahuatl and refers to their characteristically oval, thick shape that distinguishes them from other corn cakes. Unlike gorditas from the north or tlacoyos from central Mexico, Huasteca bocoles are prepared with a masa enriched with lard or oil, giving them a tender, soft interior and a lightly golden exterior. The traditional filling varies by family and season: the most popular are well-seasoned black pot beans, crumbled fresh cheese, pork crackling in green salsa, or simply cream with chilli. At the markets of Ciudad Valles, Tampico and Tantoyuca, bocoles are sold from the early hours as breakfast or a snack, accompanied by pot coffee or atole. The masa is prepared with nixtamalised maize from the region, which has a more intense flavour than commercial masa, and is kneaded by hand with care. Bocoles are a perfect example of Huasteca cooking: simple, nourishing and deeply rooted in the pre-Hispanic tradition of maize.