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Picadas de Salsa Verde Veracruzana (Veracruz Corn Cakes with Green Salsa)

Name: Picadas de Salsa Verde Veracruzana (Veracruz Corn Cakes with Green Salsa)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 400 g Corn dough (masa); 300 g Green tomatillos; 2 Serrano chillies; 2 cloves Garlic; 0.5 White onion; 60 g Lard; 120 g Fresh cheese (queso fresco); 1 tsp Salt

40 min (20 prep + 20 cook) Easy 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Veracruz street antojito: corn dough disc with pinched edges, lard, tomatillo green salsa and fresh cheese.

About this recipe

Picadas are the most popular street antojito in the state of Veracruz: thick corn dough discs with hand-pinched edges, cooked on a griddle and spread with lard, then topped with roasted tomatillo green salsa, fresh cheese and raw onion. Picadas with green salsa differ from the red salsa and bean versions by their fresh and light character: the roasted tomatillo and serrano chilli green salsa has a vibrant acidity that contrasts with the richness of the lard and corn.

History & Origin

Veracruz picadas are a perfect example of the griddle and market cuisine that has fed the port for centuries. The name comes from the verb 'picar', which in this context refers to the gesture of 'pinching' or 'pressing' the edges of the dough with the fingers to create the raised border that holds the salsa. This technique is identical to that of central Mexican sopes, Oaxacan memelas and tlayudas, demonstrating the technical unity of Mesoamerican corn dough cuisine. In Veracruz, picadas are the breakfast and mid-afternoon snack of port families, especially in the Mercado Hidalgo in the state capital and at street stalls along the malecón. The green salsa version is particularly popular because the acidity of the tomatillo cuts through the richness of the lard in the tropical climate. Veracruz cooks proud of their picadas distinguish them from Mexico City sopes by their thinner dough and hotter griddle.

Estimated cost

£5.50

Total cost

£1.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

Protein

36g

Carbohydrates

11g

Fat

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the green salsa: roast the tomatillos and serrano chilli on a griddle over direct heat until well charred on all sides. Blend with garlic, onion and salt. Set aside.
2
Prepare the dough: mix the corn dough with salt and warm water until smooth. Shape into balls the size of a ping-pong ball and flatten into tortillas about 8 cm in diameter and 6 mm thick.
3
Cook the tortillas on a griddle over medium-high heat. When they start to dry on top and the edges look cooked (about 2 minutes), flip and cook for a further 2 minutes.
4
While the picadas are still hot, pinch the edge all the way around with your thumb and index finger to form a 5 mm raised border. This creates the 'basin' that will hold the salsa.
5
Spread the surface of each picada with warm lard. Return to the griddle for 1 more minute so the lard is absorbed and the dough is golden underneath.
6
Fill each picada with 2 tablespoons of green salsa. Finish with crumbled fresh cheese and finely chopped raw white onion. Serve immediately.