How to eat your tlacoyo

The tlacoyo is one of Mexico's oldest street foods — eaten standing up, at markets, at any time of day. It is simple, filling and endlessly versatile.

At Milpa we keep it plain so you can make it yours.

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Heat it first

Place your tlacoyo in a dry pan or comal over medium heat. No oil needed. Cook for 3–4 minutes per side until the surface is warm and slightly crisp. You will know it is ready when it feels firm to the touch and has a light golden colour on both sides.

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Then top it

There are no rules. These are some of our favourite combinations:

Classic Fresh cheese, crema, nopales and salsa verde. The combination that has been eaten in Mexican markets for centuries.

Creamy Sliced avocado, crema and a pinch of salt. Simple and rich.

Fresh Diced tomato, white onion, fresh coriander and lime juice. Light and bright.

Hearty Refried beans, melted cheese and pickled jalapeño. Double the filling, double the satisfaction.

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A few tips

Eat it immediately after heating — the contrast between the warm crisp exterior and the soft filling is the whole point.

A squeeze of lime over the top changes everything.

If you have leftover tlacoyo, reheat in a dry pan — never microwave.

Milpa tlacoyos are made fresh in Amstelveen and vacuum-sealed to preserve quality. Refrigerate upon receipt and consume within 4 days of opening. 🌽