topocu

Topocu is a traditional Mexican dish that originated in the state of Oaxaca. It is a type of tamale, a corn-based dish that is typically filled with a savory mixture of ingredients such as pork, cheese, and sometimes chiles. The term "topocu" is derived from the Nahuatl language and translates to "little mountain," reflecting the conical shape of the tamales.

The preparation of topocu involves several steps. First, a corn dough is made by mixing masa harina (corn flour) with water and sometimes a bit of lard or oil. This dough is then used to create small, cone-shaped tamales. The filling is typically a mixture of ground pork, cheese, and sometimes chiles, which is placed inside the corn dough before it is wrapped and steamed.

Topocu is often served as a snack or appetizer and is a popular street food in Oaxaca. It is also a common dish in Oaxacan cuisine, which is known for its use of local ingredients and traditional cooking methods. The dish is typically accompanied by a variety of sauces, such as salsa verde or salsa roja, which add a tangy or spicy flavor to the tamales.

In recent years, topocu has gained popularity beyond Oaxaca, with variations of the dish appearing in other parts of Mexico and even in some international cuisines. Despite this, the traditional Oaxacan version remains a beloved and iconic dish, reflecting the rich culinary heritage of the region.