The most popular Mexican antojitos explained one by one

Antojitos are the soul of Mexican street food. The word comes from "antojo" - a craving, a whim - and describes perfectly what they are: small street dishes eaten as a snack, as fast food or as an informal dinner. They are the food of the people, the kind found on every corner, in every market, at every fair in Mexico.

For non-Mexicans, antojitos can be confusing: many seem similar - corn masa with some filling or topping - but each has a different shape, technique and purpose. This guide explains the most popular antojitos, one by one, so that when you see them on the menu of a Mexican restaurant or in our recipes, you know exactly what to expect.

Tacos: the universal antojito

The taco is the best-known antojito in the world and the simplest to explain: a tortilla (corn or wheat) folded around a filling. It can be anything: meat, seafood, vegetables, insects, stews. The tortilla is heated on a comal, the filling is placed and it is folded. It is eaten with the hands, accompanied by salsa, cilantro, onion and lime.

What makes the taco an antojito and not a "main course" is its size: an individual taco is small, designed to eat several (a Mexican can eat 4-8 tacos in one sitting) and to personalise each one with different salsas and accompaniments.

Quesadillas: the eternal debate

The quesadilla is a tortilla folded in half with a filling, cooked on a comal or griddle. In all of Mexico except Mexico City, it compulsorily contains cheese. In CDMX, a quesadilla can be of squash blossom, huitlacoche, pressed chicharrón, potato or other fillings, with or without cheese. CDMX quesadillas are made with raw blue-corn masa (not pre-cooked tortilla), shaped by hand and fried or cooked on a comal, which gives them a completely different texture.

Gorditas: stuffed masa pockets

Gorditas are thick discs of corn masa (much thicker than a tortilla) cooked on a comal and then split in half like a pocket to be filled. They are like a Mexican pitta bread. The filling can be pressed chicharrón, nopales with cheese, picadillo, rajas with cream, refried beans or any home-style stew.

How they are made: A ball of corn masa the size of a tennis ball is formed, flattened into a disc about 10 cm in diameter and 1.5 cm thick, cooked on a comal on both sides until firm and with golden spots, and then cut around the equator with a knife to open and fill it.

Variant: In northern Mexico (especially San Luis Potosí), gorditas are fried in oil instead of cooked on a comal, and filled with cheese, beans or stewed meat. They are crunchier on the outside and soft inside.

Sopes: platforms with rims

Sopes (also called pellizcados in some regions) are discs of corn masa cooked on a comal, whose edge is pinched to form a small wall around it, creating an edible platform or "little plate". On this base refried beans are spread and meat is placed (shredded chicken, chorizo, tinga), lettuce, cream, grated cheese and salsa.

Difference from the gordita: The sope is flat with rims (like a mini pizza), while the gordita is thick and filled inside like a pocket. The sope is "pinched" to create the rim; the gordita is cut to open.

How they are made: A ball of masa is flattened into an 8-10 cm disc, cooked on a comal on one side, flipped, and when it is partially cooked the edges are pinched with the fingers (careful, it is hot) to raise them about 2 cm. It finishes cooking on the comal and is then lightly fried in oil to make it crunchy on the outside.

Tlacoyos: fillings inside the masa

Tlacoyos are one of the oldest antojitos in Mexico, with archaeological evidence over 2,000 years old. They are ovals of corn masa (often blue corn) with a filling incorporated INSIDE the masa before cooking. The traditional fillings are beans, requesón, broad beans or chicharrón. Once formed, they are cooked on a comal and served with green salsa, onion, cilantro and crumbled fresh cheese.

Difference from the gordita: The tlacoyo's filling goes INSIDE the raw masa, it is formed with the filling incorporated and cooked closed. The gordita is cooked first and filled afterwards.

Huaraches: the sandal shape

Huaraches are elongated, oval pieces of corn masa - shaped like a huarache (Mexican sandal) - measuring about 20-25 cm long. They are cooked on a comal, lightly fried and covered with beans, meat (bistec, suadero, al pastor), salsa, cream, cheese and nopales. They are basically giant elongated sopes.

They are a substantial breakfast or lunch, typical of Mexico City markets. A complete huarache can be a whole meal.

Memelas: the Oaxacan version

Memelas are similar to sopes but originate in Oaxaca. They are discs of corn masa cooked on a comal, spread with a layer of asiento (the fat left over from making chicharrón), black beans and topped with salsa, fresh Oaxaca cheese and onion. They are more rustic and simple than sopes, and their flavour depends enormously on the quality of the asiento and the beans.

Pambazos: the sandwich dyed red

The pambazo is a unique antojito: a soft white bread (pambazo bread) filled with potato and chorizo, completely dipped in red guajillo-chile salsa and then fried on a griddle until it is crunchy on the outside and soaked in salsa. It is served open with lettuce, cream and fresh cheese. It is gloriously messy and absolutely delicious.

In Spain: You can use a ciabatta or soft baguette. The important thing is the guajillo salsa: rehydrate guajillo chiles, blend with garlic and salt, strain and dip the filled bread in this salsa before frying it on a griddle with a little oil.

Tostadas: the crunchy base

Tostadas are corn tortillas fried or baked until completely crunchy and flat. They serve as a base for countless preparations: chicken tinga, ceviche, beef trotter, bean cream with cheese, avocado. They are eaten with the hands, trying not to let them break on the first bite (spoiler: they always break).

Elotes and esquites: street corn

The elote is a whole corn cob, boiled or grilled, served on a stick and covered with mayonnaise, grated cotija cheese, chili powder and lime. Esquites are the same but with the corn kernels stripped, served in a cup with the same toppings plus hot epazote broth. Both are the most popular street snack in Mexico after the taco.

Flautas and tacos dorados: the crunchy ones

Flautas are tortillas rolled around a filling (chicken, potato, barbacoa) and fried until crunchy like a flute. Tacos dorados are essentially the same but shorter. They are served with cream, lettuce, salsa and cheese. They are the perfect antojito for parties and gatherings.

Tamales: the wrapped antojito

Tamales are corn masa beaten with lard, filled with mole, rajas, sweet or meat, wrapped in corn or banana leaf and steamed. They are the oldest antojito in Mexico (evidence over 5,000 years old) and the most ceremonial: they are made for parties, weddings, christenings, Day of the Dead and Candlemas (2 February).

Chalupas: from Puebla to the world

Chalupas originate in Puebla and are small discs of masa (smaller than a sope) fried in lard, topped with green or red salsa, shredded meat and onion. They are crunchy, small (eaten in 2-3 bites) and always served in pairs or threes. They are perhaps the most elegant antojito: small, defined, with concentrated flavours.

Where to try authentic antojitos in Spain

Some Mexican restaurants in Spain offer authentic antojitos on their menu. Look for those that specify sopes, gorditas or huaraches - that indicates they work with fresh corn masa and know Mexican street food beyond tacos. The best are usually small restaurants, run by Mexicans, where the masa is made daily.

If you prefer to make them at home, the base of all of them is the same: corn masa (Maseca flour + water + salt). Master the masa and you will be able to make any antojito on this list. Visit our recipes to find step-by-step instructions for the most popular ones and bring the Mexican street-food party to your Spanish kitchen.