Vegan Broad Bean Tlacoyos

History & Origin

Tlacoyos are one of Mexico's oldest foods, with roots stretching back to the pre-Hispanic civilisations of the central highlands. Their name comes from the Nahuatl word tlaoyo, and they consist of thick masa tortillas, oval or spindle-shaped, filled with beans, broad beans, ricotta or pork crackling. In the markets of the Valley of Mexico, especially in popular markets in Mexico City, tlacoyos are prepared and sold fresh on the comal from the early morning hours. The dried broad bean version is especially emblematic of central Mexican cuisine. Broad beans — brought by the Spanish but fully integrated into Mexican cooking since the sixteenth century — are cooked until soft, seasoned simply with salt and become a nutritious and satisfying filling. In this vegan version, ricotta and fresh cheese are omitted to respect a fully plant-based diet without losing any of the essence of the dish. Blue corn masa, made from nixtamalised blue corn, provides a beautiful purple-grey colour and a slightly earthier, more complex flavour than white masa. Blue corn is an ancestral variety particularly associated with indigenous peoples of central and southern Mexico, and its use in tlacoyos honours that heritage. Grilled nopales are the classic and inseparable accompaniment to tlacoyos. The nopal cactus, endemic to Mexico and a cornerstone of the pre-Hispanic diet, provided vitamins and minerals to the civilisations that inhabited the highlands. In this recipe, it is briefly cooked on the comal until lightly golden and served with green salsa and fresh onion. The result is a complete, nutritious, economical dish deeply rooted in Mexican gastronomic identity.