Similar to
the sopes you may find in other parts of Mexico, memelas are
thick, toasted masa cakes that are often eaten earlier in the day (some
households will even serve them for breakfast).
Grilled on a comal just
long enough to crisp up the edges but before they become crunchy, the masa
cakes are then topped with refried black beans and queso fresco, though you can
also find them layered with shredded cabbage, salsa, mole negro, tinga
(shredded and stewed chicken), potatoes, etc.
If you see a comal and
it’s earlier in the day, you’ve likely stumbled upon memelas.
For some of
the best in the city, head to Itanonà Antojeria y Tortilleria, a restaurant
that resurrects and cooks with heirloom corn varieties in traditional Oaxacan
foods.
--Saveur
