Street FoodEasy

Itacates

Name: Itacates
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 150 g Pressed pork crackling; 200 g Refried beans; 3 tbsp Pork lard; 600 g Fresh corn masa; 150 g Shredded Oaxaca cheese; 2 Poblano chile strips; 1 tsp Salt to taste

4.0(1 rating)

40 min (25 prep + 15 cook) Easy 8 servings Jalisco

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Jun 22, 2026

Triangular masa parcels filled with beans or crackling, cooked on a comal.

About this recipe

Triangular masa parcels filled with beans, crackling or rajas, cooked on a comal. A Jalisco snack with a unique shape and traditional flavor.

History & Origin

Itacates are a corn masa snack originating from Jalisco and neighbouring western Mexican states such as Colima, Nayarit and Michoacan. Their name comes from the Nahuatl 'itacatl', meaning 'provisions' or 'food for the journey', revealing their original function as portable food for travellers and field workers. The triangular shape distinguishes it from all other Mexican masa snacks and serves a practical purpose: being triangular, it seals better than round shapes. Itacates are prepared by forming a thick triangle of masa, filling with refried beans, pressed crackling, rajas with cheese or picadillo, and carefully sealing before cooking on a comal. In Guadalajara's markets, itacates are an everyday snack sold alongside tamales and atole from dawn. In rural Jalisco, mothers continue preparing itacates for children to take to school, keeping alive the pre-Hispanic tradition of food for the road.

Estimated cost

$10.47

Total cost

$1.31

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

275

Calories

Protein

38g

Carbohydrates

11g

Fat

Fiber

350mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Mix the corn masa with melted lard and salt until smooth. Form 8 equal balls.
2
Flatten each ball into a 12 cm disc. Place refried beans, pressed crackling, Oaxaca cheese and poblano chile strips in the centre.
3
Fold the masa into a triangle, sealing all three sides by pinching the edges.
💡 The triangular shape seals better than round shapes.
4
Cook the itacates on a greased comal over medium heat for 4 minutes per side until golden. Serve with green or red salsa.

Frequently asked questions

What people ask about this recipe

¿Qué masa uso si no encuentro masa de maíz fresca?

Harina de maíz nixtamalizado (Maseca o similar): mezcla unos 500 g con agua tibia hasta lograr una masa suave que no se agriete, y sigue la receta añadiendo la manteca derretida y la sal. La masa de los itacates debe quedar manejable, ni seca ni pegajosa.

¿Puedo cambiar el relleno de los itacates?

Sí, son muy versátiles: la receta combina frijoles refritos, chicharrón prensado, queso Oaxaca y rajas de poblano, pero admiten solo frijol con queso, tinga o hasta verduras salteadas. Si no hay queso Oaxaca, mozzarella fresca deshebrada funde de forma parecida.

¿Cómo evito que se abran al cocerse en el comal?

Sella bien los tres lados del triángulo pellizcando los bordes con los dedos, como marca el paso 3: la forma triangular precisamente sella mejor que las redondas. No los sobrecargues de relleno y cuécelos a fuego medio 4 minutos por lado sin moverlos antes de tiempo.

¿Se pueden congelar los itacates?

Sí, en crudo o ya cocidos, separados con papel de horno hasta 2-3 meses. Del congelador van directos al comal o sartén a fuego medio-bajo, tapados al principio para que el interior se caliente antes de que la costra dore de más.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.