Overview

A thick, oval masa base typically topped with refried beans, asiento (rendered pork fat), Oaxacan cheese, and salsa. The dish offers a rich, earthy flavor from the masa and beans balanced by salty cheese and spicy salsa, and is commonly eaten as a breakfast or midday antojito.

Origin and regional spread

Memelas originate in Oaxaca, where they are a staple street food and home breakfast item. While the basic form is found throughout the state, preparation varies by village — some use a thicker masa, others add a layer of asiento or different salsas. The dish remains primarily regional to Oaxaca rather than spreading widely across Mexico.

Core ingredients

  • Masa (corn dough, slightly thicker than for tortillas)
  • Refried beans
  • Asiento (rendered pork fat) or lard
  • Oaxacan cheese (quesillo)
  • Salsa (usually red or green)

How it’s made

Fresh masa is shaped into thick ovals and cooked on a comal until lightly charred on both sides. The top is then spread with a thin layer of beans and asiento, topped with shredded Oaxacan cheese, and finished with salsa. Some versions are briefly returned to the comal to melt the cheese.

Common variations

  • Served with a sprinkling of crumbled chorizo or shredded chicken
  • Topped with avocado slices or pickled onions
  • Made with a black bean puree instead of refried beans
  • Drizzled with crema instead of asiento

What to drink with it

  • Chocolate de agua (water-based hot chocolate)
  • Black coffee or café de olla
  • Atole de masa or champurrado (in colder weather)

When it’s eaten

Memelas are eaten as a breakfast or brunch item, often purchased from street vendors or prepared at home. Their hearty composition makes them a satisfying morning meal.

Where in LA

Not widely available. A few Oaxacan restaurants in Los Angeles have offered memelas on rotation.

Cross-cuisine context

Memelas share functional similarities with Ecuadorian llapingachos (thick masa cakes with cheese) and Salvadoran pupusas (stuffed masa cakes), though memelas are open-faced and rely on a dry-top texture rather than a stuffed interior. No widely recognized analogue exists in Filipino or European cuisines. ```