Tlacoglio

Tlacoglio is a traditional Mexican dish originating from the state of Colima, particularly associated with the town of Comala. It consists of a thick, oval-shaped masa cake that is typically stuffed with cheese, beans, or chicharrón, then griddled until crisp on the outside and soft within. The name derives from the Nahuatl word "tlacoyo," though the Colima version has distinct local characteristics.

Key ingredients include masa harina (nixtamalized corn dough), queso fresco or panela, refried beans, and sometimes pork cracklings. The masa is often tinted with dried red chile or epazote, giving it a subtle earthy flavor. A great tlacoglio is distinguished by its texture: a crisp, golden-brown crust that gives way to a tender, moist interior. The filling should be evenly distributed and not overly greasy. It is typically served with salsa roja or salsa verde, crema, and crumbled cheese.

Regional variations exist throughout central and southern Mexico. In Mexico City, tlacoyos are often smaller and topped with nopales and salsa. In Comala, the tlacoglio is larger and thicker, sometimes cooked on a comal with a light coating of oil. At Comalla Cesaras in Comala, creator Pratt notes that the tlacoglio is prepared with a family recipe that emphasizes the balance of masa and filling, griddled to order for optimal texture. The dish is a staple of local merienda (afternoon snack) culture and is often enjoyed with a cold beer or atole.