antojitos

Antojitos are a category of small, savory snacks in Mexican cuisine, typically eaten between meals or as a light, informal dish. The name derives from antojar, to crave, signaling foods prepared to satisfy a craving. Most antojitos are made from masa (corn dough) or other doughs and are cooked by frying, grilling, or steaming. They are commonly served with salsas, lime, crema, and cheese.

Common examples include sopes (thick tortilla bases with toppings), gorditas (stuffed corn cakes), tlacoyos (oval masa cakes filled with beans or cheese), memelas, chalupas, and quesadillas. Other popular street varieties are elotes (grilled corn on the cob) and esquites (seasoned corn kernels). Fillings range from beans, cheese, and chicharrón to meats, vegetables, and huitlacoche. Sauces and toppings often include salsa, crema, onions, cilantro, and limón.

Regional styles vary widely. Antojitos are commonly sold by street vendors, in markets, and at casual eateries across Mexico, with regional specialties highlighting local ingredients such as cheeses, chiles, and seasonal produce. They are associated with everyday dining as well as festive occasions and are a cornerstone of Mexican street food culture.

Antojitos illustrate the central role of corn in Mexican cooking and the use of simple techniques to create a wide range of flavors and textures. The category encompasses both everyday snacks and more elaborate handheld dishes, reflecting local traditions and evolving tastes.