Pellizcadas

History & Origin

Pellizcadas are one of the most emblematic snacks of Veracruz cuisine, present in markets, fondas and homes since time immemorial. Their name perfectly describes the technique: a thick corn tortilla freshly cooked on the comal is pinched with the fingers along its entire edge, creating a raised rim that forms a small natural vessel. This pre-Hispanic technique is one of the oldest ways of working with corn masa and shares kinship with sopes, picadas, tlacoyos and memelas. In Veracruz, pellizcadas are distinguished by their dried chile sauce spread directly onto the warm masa, followed by refried black beans, crumbled fresh cheese and chopped onion. In the port of Veracruz and the Xalapa region, they are an integral part of breakfast and supper, sold at street stalls where cooks prepare them to order on large clay comals.