Tlatloyos (Stuffed Blue Corn Masa Boats)

History & Origin

Tlatloyos are one of the most ancient antojitos in Mesoamerican gastronomy, with deep roots in the state of Tlaxcala and the Puebla Valley. Their name derives from the Nahuatl word "tlatlaoyo", meaning "stuffed and folded masa". Unlike the rounder, oval tlacoyos more commonly known across central Mexico, Tlaxcalan tlatloyos have a more elongated shape with pointed ends, resembling a small canoe. They are traditionally made with nixtamalised blue corn masa, filled with black beans, requesón (a ricotta-like fresh cheese), broad beans or pressed pork crackling, then cooked on a clay comal. At the markets of Tlaxcala, Huamantla and Apizaco, women prepare tlatloyos from dawn, serving them with green or red salsa, cactus paddles, crumbled fresh cheese and cream. During Tlaxcalan festivals and patron saint fairs, tlatloyos are an essential food accompanied by atole or pulque. The technique of making tlatloyos is passed down from generation to generation, with each family maintaining their own particular recipe for the filling and the ideal thickness of the masa dough.