Ricotta Empanadas (Empanadas de Requesón)

History & Origin

Requesón empanadas are deeply rooted in everyday Mexican cooking, especially in the central and southern states of Mexico City, Hidalgo, Oaxaca and Guerrero. Requesón - a soft, moist cheese similar to Italian ricotta but made from whey - arrived in Mexico during the Spanish colonial period and was enthusiastically adopted by indigenous kitchens that combined it with local ingredients such as epazote. The corn empanada is fundamentally different from the wheat empanada known in Spain and South America. Nixtamalised masa creates a completely different texture: denser, with the characteristic aroma of lime-processed corn, and a unique ability to hold the moist ricotta filling without falling apart. Traditionally made in the mornings for breakfast or brunch at market stalls, where antojito vendors prepared them in front of customers directly on clay griddles. In the fondas of central Mexico City and Hidalgo villages, requesón empanadas remain among the most popular and beloved antojitos. The art of the preparation lies in its simplicity: few quality ingredients executed with the correct technique. The secret is well-worked masa, well-drained ricotta and the exact cooking point on the griddle so they are golden and crispy outside yet soft and creamy within.