Sopes, Memelas, Picadita, Chalupas… What's the difference? A guide to savoring the diversity of Mexican snacks

Poblano chalupas: small crispy delights bathed in red or green sauce, topped with shredded meat and fresh onion over a lard-fried tortilla. An irresistible classic from Puebla.

From the comal to the heart: Learn the differences between Mexico's most traditional snacks and learn to identify them by their shape, origin, and flavor.

Anyone who has walked through Mexican markets, fondas, or fairs has seen a variety of similar snacks on the tables: thick tortillas, salsa, cheese, beans, sour cream... But are they sopes or picadas? Memelas or pellizcadas?

Although they may seem the same at first glance, each has its own history, technique, and place of origin. In this article, I try to capture the celebration of this richness, with a practical guide to distinguishing and enjoying them properly.

One country, many ways to indulge

The tortilla is the soul of the Mexican snack, but it's its transformation that gives it a regional character. Each state, region, and even town has put its own unique spin on the concept of "antojito." What's known as a "chalupa" in Puebla, "pellizcada" in Veracruz, and "memela" in Oaxaca. Here, I break down their differences so that the next time you have a craving, you'll know exactly what to order... and why.

The most popular snacks and their characteristics

1. Sope

• Shape: Thick tortilla with pinched edge.

• Preparation: Cook on a griddle or lightly fry in butter.

• Accompaniments: Beans, salsa, lettuce, onion, fresh cheese, cream and some stew.

• Region: Present in almost the entire country.
  

2. Huarache

• Shape: Large, elongated base, similar to the tlacoyo.

• Preparation: Comal, with refried beans inside.

• Accompaniments: Grilled meat, nopales, salsa, cheese, cream.

• Region: Popular in Mexico City.
  

3. Chalupa

• Shape: Small and thin.

• Preparation: Fried in butter.

• Accompaniments: Red or green sauce, shredded meat, onion, cheese.

• Region: Originally from Puebla.

• Note: It does not contain cream or beans.
  

4. Pinched

• Shape: Similar to sope but simpler.

• Preparation: Comal, greased with lard and sauce.

• Accompaniments: Fresh cheese, sauce.

• Region: Veracruz.
  

5. Memela

• Shape: Oval or round.

• Preparation: Comal, add silt (pork fat) after cooking.

• Accompaniments: Refried beans, pasilla chili sauce, fresh cheese.

• Region: Oaxaca.
  

6. Chopped

• Shape: Small tortilla.

• Preparation: Fried or cooked on a griddle, edges pinched, bathed in sauce.

• Accompaniments: Fresh cheese, onion.

• Region: Central and southern parts of the country.

• Note: It can contain egg, meat or cream.
  

7. Tlacoyo

• Shape: Oval, elongated and pointed.

• Preparation: Thick dough filled with beans, broad beans, or pork rinds; cooked on a griddle.

• Accompaniments: Nopales, fresh cheese, salsa, onion and sometimes cream.

• Region: Mexico City, State of Mexico, Hidalgo.
  

One root, multiple expressions

All these snacks share a common origin: the need to create affordable, tasty, nutritious, and easy-to-prepare dishes on clay or iron comals. They are humble dishes of indigenous origin that have evolved over time, adapting to local ingredients and customs. Pork lard, beans, molcajete-style salsas, and fresh cheese are the stars of each version.

Chef Yerika's Council

When preparing any of these snacks at home, choose fresh nixtamal masa and cook it on a hot comal, without fear. The flavor of the corn is what defines the quality of the dish. And remember: the salsa is everything. You can have the best beans or the freshest cheese, but without a good salsa, the snack just won't sing.

Mexico isn't measured in kilometers; it's measured in flavors. And these snacks are the clearest example of how our culinary identity is written in tortillas. So the next time you see a sope, a memela, or a picada, don't be confused: each one has its own story, its own flavor, and its place on the Mexican table.