Click here to go to printable recipe: Memelas

Next week, on the night of September 15, Mexicans will be once again commemorating the onset of the Mexican Independence War. Late on the night of September 15, 1810, Miguel Hidalgo y Costilla, a Roman Catholic priest in the town of Dolores, in the Mexican state of Guanajuato, called people to fight against the vice-regal European government, while his parish bell rang. That faithful night is commemorated in many places around the country by re-enacting the dramatic call, named “El grito de Dolores” or “El grito de Independencia” (“The Cry for Independence”). After the war, which lasted a decade, the town of Dolores was renamed Dolores Hidalgo, and the bell from its parish was brought to the National Palace in Mexico City, situated right in front of the main square (Zócalo). There, the Mexican president comes out to the central balcony to re-enact “El grito”, finishing with the cry of “¡Viva México!” Then, the Bell of Dolores rings once again, resonating around the Plaza de la Constitución (“Constitution Square”), official name of the main square, completely filled with people gathered to participate in the ceremony. This year of 2025 will be particularly memorable, as for the first time in history, a female president will preside the re-enactment. President Claudia Sheinbaum was elected last year, and took the office of the presidency on October 1, 2024.

The celebration traditionally continues with music, light displays, fireworks, and of course, what would seem like a bottomless pit of street food. Antojitos (Little cravings) are prepared fresh by street vendors: quesadillas, elotes, tamales, and many other tasty choices, such as pambazos and memelas. It is believed that memelas were already being prepared in pre-Columbian times in Mexico, and parts of Central America; the basic description is of corn dough shaped as a flat and thick oval or circle, grilled and topped with sauce. In more modern versions, the grilled shape is crisped with lard, and cheese and chopped onions are sprinkled on top; other ingredients like meat or veggies may be added. In Mexico City and the state of Puebla, memelas are often prepared with green sauce on one side, and red on the other. As seen in the photo at the top of this post, the addition of white onions and cheese turns these memelas into the perfect bite to celebrate Independence Day with Mexico’s flag colours.

Memelas

Printable recipe: Memelas

Ingredients (for 8 pieces)

3 cups nixtamalized corn flour (masa harina, such as Bob’s Red Mill™ or Masienda™)
3 cups water, or more as needed
1 tsp salt
¼ cup lard or oil, plus more for frying
Mexican sauces (such as green with tomatillos, or red with guajillo)
½ onion; peeled and chopped
1 cup fresh cheese, such as Cotija, or light feta; crumbled
Toppings of choice, optional: steak or other meat, pickled onions, paddle cactus, beans, etc.

Place nixtamalized corn flour, salt and lard (or oil) in a mixing bowl; gradually add water, mixing ingredients together (photo below, left). Continue kneading with clean hands, until well incorporated, to obtain a soft dough, moist but not sticky (photo below, centre). Cover and allow to rest for half an hour. Divide dough into eight balls (photo below, right):

Heat up a comal (Mexican grill) or an iron skillet over medium heat.

Working with one ball at a time, roll to form a tapered cylinder, about 4 inches (10 cm) long, placing on a piece of plastic on a flat surface or tortilla press (photo below, left). Cover with another piece of plastic and flatten by pressing down with a cutting board or the top of the tortilla press (photo below, centre), to form a thick elongated shape (photo below, right):

Peel top plastic, then flip oval onto one hand, then peel the bottom plastic with the other hand (photo below, left). Gently slide the dough onto the hot comal or skillet (photo below, right):

Let cook for one minute or so, then flip to cook the other side (photo below, left). Flip again, to puff the dough, and finish cooking the first side, then transfer to a kitchen towel (photo below, right):

Cover with the towel, then repeat with the rest of the dough portions.

To assemble: add a dollop of lard or one teaspoon of oil to the hot comal or skillet (photo below, left); add one piece of the cooked dough, flipping to crisp both sides (photo below, right):

For a bandera memela (with Mexican flag colours), spread green sauce on one half of the dough, and red sauce on the other half (photo below, left); sprinkle with some cheese and onions (photo below, right):

Transfer to a plate and serve immediately:

Variations: top with one kind of sauce (photo below, left, with green sauce), or/and add other toppings, for example (click on highlighted text for my recipes): steak and paddle cactus (photo below, centre), cochinita pibil and pickled red onions (photo below, right), etc.:

Hold with hands and take a bite, or slice some with a fork and knife; any way they are eaten, these memelas are delicious and a fiesta both for their rich flavours and for their Mexican flag colours:

¡VIVA MEXICO!

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